Sökning: "mastication"
Visar resultat 1 - 5 av 13 avhandlingar innehållade ordet mastication.
1. Mastication in jaw muscle pain
Sammanfattning : Background: Integrated Pain Adaptation Models suggest a possible pain-motor interaction. Mechanisms affecting the jaw muscle spindles seem to affect the ability to bite and chew, suggesting that jaw muscle pain may be a potential modifier of mastication in humans. LÄS MER
2. Electromyography and bite force studies of muscular function and dysfunction in masticatory muscles
Sammanfattning : Electromyographic (EMG) activity versus bite force was studied during a gradually increased isometric contraction up to maximal effort for patients with painful masseter muscles and referents. The masseter muscle, the anterior temporal muscle and the descending part of the trapezius muscle were chosen for the recordings. LÄS MER
3. Context dependent adaptation of biting behavior in human
Sammanfattning : The focus of this thesis was to study an action that humans perform regularly, namely, to hold a morsel between the teeth and split it into smaller pieces. Three different issues related to this biting behavior were addressed: (1) the effect of reduced periodontal tissues on food holding and splitting behavior; (2) the behavioral consequences of performing different bite tasks with different functional requirements, i. LÄS MER
4. Neural circuits engaged in mastication and orofacial nociception
Sammanfattning : A deeper understanding of both movement control and the effects of nociceptor inputs on our motor systems is critical for proper clinical diagnosis of musculo-skeletal dysfunctions and for development of novel rehabilitation schemes. In the jaw system, masticatory movements are produced by a central pattern generator (CPG) located in the brainstem. LÄS MER
5. Aroma Partition and Release from Soft Drinks, Jam, and Jellied Sweets
Sammanfattning : The research described in the present thesis was focused on the influence of food ingredients and structures on the partition and release of aroma compounds from model systems such as soft drinks, jam, and jellied sweets. The effects on aroma release were studied during both static and dynamic conditions, the latter by both model mouth and in-nose measurements. LÄS MER