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The texture of foods is affected by concurrent auditory sensations. To improve the texture of nursing care foods, we developed a pseudo‐mastication sound presentation device based on electromyogram (EMG) signals from the muscles of mastication. EMG signals have enabled us to promptly present care recipients with pseudo‐mastication sounds. However, actual mastication sounds vary in intensity and duration...
Elderly individuals whose ability to chew and swallow has declined are often restricted to unpleasant diets of very soft food, leading to a poor appetite. To address this problem, we aimed to investigate the influence of altered auditory input of chewing sounds on the perception of food texture. The modified chewing sound was reported to influence the perception of food texture in normal foods. We...
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