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Palabras clave – provistas por la editorial

lipoprotein matrix; chewing simulator; aroma compound; in vitro; oral parameters; flavor release; particle size; in vitro oral fragmentation; oral phase of starch hydrolysis; texture; compression test; artificial tongue; fracture; soft machine; gellan gum gels; care food; temporal dominance of sensations (TDS); temporal check-all-that-apply (TCATA); pureed foods; carrots; starch; xanthan; oral processing; dynamic perception; International Dysphagia Diet Standardization Initiative (IDDSI); wine texture; body; viscosity; density; trained and expert panel; TCATA; malnutrition; sensorimotor readiness; complementary porridge; infant; mastication; swallowing; temporal dynamic measurements; in-mouth sensory perception