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Representation in the human brain of food texture and oral fat

Abstract:

Important factors that influence food palatability are its texture and fat content. We investigated their representation in the human brain using event-related functional magnetic resonance imaging. It was shown that the viscosity of oral stimuli is represented in the (primary) taste cortex in the anterior insula, in which activation was proportional to the log of the viscosity of a cellulose stimulus (carboxymethyl cellulose), and was also produced by sucrose. Oral viscosity was also represe...

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Publication status:
Published
Peer review status:
Peer reviewed
Version:
Publisher's version

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Institution:
University of Oxford
Research group:
Functional Magnetic Resonance Imaging of the Brain
Department:
Medical Sciences Division - Clinical Neurology
More by this author
Institution:
University of Oxford
Research group:
Functional Magnetic Resonance Imaging of the Brain
Department:
Medical Sciences Division - Clinical Neurology

Contributors

Publisher:
Society for Neuroscience Publisher's website
Journal:
The Journal of Neuroscience Journal website
Volume:
24
Issue:
12
Pages:
3086-3093
Publication date:
2004-03-05
DOI:
ISSN:
0270-6474
URN:
uuid:0ce70878-469e-4594-ac7d-25ae1d745912
Local pid:
ora:7922

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