0000000000006327

AUTHOR

Dhananjay Zope

showing 3 related works from this author

Characterization of bread breakdown during mastication by image texture analysis

2012

National audience; Reducing sodium intake in Western diet is advised for reducing hypertension and risk of developing cardiovascular disease. Sodium is mainly consumed via processed foods and among them breads are one of the most important sources of salt [1]. The present study investigated the changes in mastication and salivation for bread samples with different composition and texture, their respective contribution to food bolus formation, and the impact on salt release. The study set-up included five subjects presenting different chewing efficiency and four different breads from different composition and structure (two French baguettes (bakery (BB) and supermarket (BS)), a toast bread (…

2. Zero hunger0303 health sciences030309 nutrition & dietetics[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritiondigestive oral and skin physiologymasticationbreadfood and beverages04 agricultural and veterinary sciences040401 food science03 medical and health sciences[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition0404 agricultural biotechnologyImage texturestomatognathic systemimage texture analysisGrey levelFood scienceglcmMastication[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood ScienceMathematics
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Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters

2010

International audience

SODIUMPERCEPTIONDAIRY PRODUCT[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process EngineeringPERCEPTION DU SALE[SDV.IDA]Life Sciences [q-bio]/Food engineeringSALTINESS[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUS
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Role of mastication, salivation and food bolus formation on salt release during bread consumption

2012

Role of mastication, salivation and food bolus formation on salt release during bread consumption. 2. international conference on Food oral processing: physics, physiology and psychology of eating

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritioneducationdigestive oral and skin physiology[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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