0000000000172467
AUTHOR
Dominique Bertrand
showing 6 related works from this author
The impact of mastication, salivation and food bolus formation on salt release during bread consumption
2014
Health authorities recommend higher fibre and lower salt content in bread products. However, these basic ingredients of bread composition are multifunctional, and important changes in their content influence the texture, flavour and acceptability of the product. This study was designed to investigate the link between oral processing, bolus formation and sodium release during the consumption of four different breads that varied in composition and structure. Chewing behaviour was determined by surface electromyography, and salivation was quantified from the water content of the boluses collected. The kinetics of bread degradation during food bolus formation was characterised by measuring the …
Is COVID‐19 infection more severe in kidney transplant recipients?
2021
International audience; There are no studies which have compared the risk of severe Covid-19 and related mortality between transplant recipients and non-transplant patients. We enrolled two groups of patients hospitalized for Covid-19, i.e., kidney transplant recipients from the French Registry of Solid Organ Transplant (n=306) and a single-center cohort of non-transplant patients (n=795). An analysis was performed among subgroups matched for age and risk factors for severe Covid-19 or mortality. Severe Covid-19 was defined as admission (or transfer) to an intensive care unit, need for mechanical ventilation, or death.Transplant recipients were younger and had more comorbidities compared to…
Clinical utility of biochemical markers for the prediction of COVID-19-related mortality in kidney transplant recipients
2021
International audience
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 (…
L25 Influence of mastication and salivation on salt release during bread consumption and relationships with food bolus formation
2012
National audience
Analysis of oral breakdown of food gels using image analysis
2016
Characterizing the dynamics of food oral breakdown is of interest to understand the temporal perception of food products. Several studies aimed at characterizing bolus properties through the determination of particle size distribution, saliva uptake and rheological properties. For soft and heterogeneous foods, it is difficult to have a description of the evolution of food breakdown in the mouth, because the concept of individual particles is not clear and the bolus texture is not always homogeneous. For this reason, it is convenient to examine the possible utilization of other analytical techniques. The present work aimed at studying the possible contribution of artificial vision for studyi…