Effects of rehabilitation with complete dentures on bite force and electromyography of jaw and neck muscles and the correlation with occlusal vertical dimension

Caxias, Fernanda Pereira de; Túrcio, Karina Helga Leal; Neto, Clóvis Lamartine de Moraes Melo; Athayde, Flávia Regina Florencio de; Goiato, Marcelo Coelho

doi:10.1007/s00784-021-03783-1

Cited by 3 publications

(3 citation statements)

References 45 publications

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“…Therefore, some researchers have focused on finding other mechanisms that allow an understanding of the bite processes of people in a real environment. One of the alternatives is the study of Electromyographic (EMG) signals, which are produced by the nervous system so that the muscles involved during the chewing process react in a certain way producing electrical signals that can be measured ( Besomi et al , 2020 ; Pereira de Caxias et al , 2021 ). These signals are captured with an electromyograph, which integrates an instrumentation amplifier that captures and amplifies the EMG signal with the help of three reference electrodes ( Fang et al , 2020 ), measuring the activity of the jaw muscles and the coordination between them, as well as the movement of the jaw.…”

Section: Electromyographic Analysismentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

Martinez-Velasco,

Filomena-Ambrosio,

Garzón-Castro

2024

F1000Res

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The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.

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Section: Electromyographic Analysismentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

Martinez-Velasco,

Filomena-Ambrosio,

Garzón-Castro

2024

F1000Res

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“…To determine some of the main textural characteristics mentioned, Friedman in 1963 established a method called Texture Profile Testing (TPA) (Nishinari et al, 2019). This method generates characteristic curves from the force measurement performed by the jaw to realize a change in the geometrical property of the product, generating deformation or fracture (Kohyama, 2020;Peleg, 2019). The study of these curves allows for establishing and quantifying texture characteristics such as: brittleness, hardness, adhesiveness, cohesiveness, elasticity, gumminess, and chewiness (Nishinari et al, 2019).…”

Section: Texture Analyzermentioning

confidence: 99%

“…For the measurement of texture characteristics, different methodologies and instruments have been developed, the most widely used technology is centered on texture analyzers or texturometers (Torres Gonzalez et al, 2015), which are based on the TPA principle, this device simulates the bite of the jaw in two cycles (compression and decompression), through a controlled mechanism that vertically displaces a uniaxial compression cell (Peleg, 2019). When the cell comes into contact with the product, it generates an electrical signal conditioned by a transducer and sent to a computer to be read by operating software (Taniwaki & Kohyama, 2012).…”

Section: Texture Analyzermentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

2023

View full text Add to dashboard Cite

The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector.

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Does the Use of Surface Electromyography Could Improve Quality of Life among Patients Rehabilitated by Mandibular Overdentures on Different Attachments?

Fera

Goncharuk-Khomyn

Fera

et al. 2022

Pesqui. Bras. Odontopediatria Clín. Integr.

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Objective: To analyze and compare changes of quality of life parameter among dental patients rehabilitated by the implant-supported overdentures with different attachment systems. Material and Methods: Fortyeight patients were recruited as a study cohort. The implant placement procedure was based on the results obtained by CBCT scanning and individualized surgical templates manufactured for correct implant placement. Each individual received two k3Pro Implants (Sure Type with 4.0 or 4.5 mm in diameter) at the intraforaminal area due to standard protocol of implantation provided by the manufacturer under local anesthesia. All patients were distributed between two groups based on the fact of using either Locator-or ball-attachments. Rank correlation was measured using Spearman correlation coefficient, while linear correlation was evaluated by Pearson correlation coefficient. Results: No statistically meaningful differences were noted regarding patients' distribution among groups considering age (p>0.05) and gender (p>0.05). Provided patient-level analysis demonstrated that increase of conventional full denture service time was positively correlated with escalation of OHIP-EDENT scores. The most prominent intercorrespondences were noted specifically between longevity of denture service and elevation of scores within "Functional limitation" (r=0.61; p<0.05), "Physical pain" (r=0.51; p<0.05) and "Physical disability" (r=0.57; p<0.05) subdomains. No statistically argumented regressions were noted between increase tendency of OHIP-EDENT scores and gender (p>0.05) or age (p>0.05) parameters. Conclusion: Significant improvements of quality of life measured with OHIP-EDENT were noted for both types of attachments compared to the pre-treatment situation independently of additionally provided surface electromyographybased alignment.

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Effects of rehabilitation with complete dentures on bite force and electromyography of jaw and neck muscles and the correlation with occlusal vertical dimension

Cited by 3 publications

References 45 publications

Technological tools for the measurement of sensory characteristics in food: A review

Technological tools for the measurement of sensory characteristics in food: A review

Technological tools for the measurement of sensory characteristics in food: A review

Does the Use of Surface Electromyography Could Improve Quality of Life among Patients Rehabilitated by Mandibular Overdentures on Different Attachments?

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