title: Coffee beans as a natural test food for the evaluation of the masticatory efficiency.
abstract: A lot of test foods have been used during this century to evaluate the masticatory ability of human subjects. Nevertheless, none has been universally admitted. If the test food by itself is of importance, attention should also be paid to its behaviour during the chewing test procedure. Therefore, we analysed step by step coffee beans through the processing of the chewing test and a dry sieving
  
  
  METHODS
  The development of a compression test and a computer simulation have shown that groups of 11 coffee beans give satisfactory results and deserve to be used in mastication studies.
authors.affiliation: Unité de Formation et de Recherche d'Odontologie, Service d'Orthodontie, Les Hôpitaux Universitaires de Strasbourg, Strasbourg, France.
authors.forename: G
authors.initials: G
authors.lastname: Schneider
authors.forename: B
authors.initials: B
authors.lastname: Senger
mesh_terms: D003069:Coffee; D019245:Compressive Strength; D005502:Food; D006244:Hardness; D006801:Humans; D008409:Mastication / Q000502:physiology*; D015203:Reproducibility of Results; D012639:Seeds
chemical_list: D003069:Coffee