0000000000225997
AUTHOR
Sylvain Denis
Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses
International audience; The objective of the present work is to demonstrate the interest and the feasibility of the measurement of NaCl concentrations in soft cheeses and in particular an in vitro digestion process by the use of chemical sensors. The analyzed matrices were the commercial Italian mozzarella cheeses and domestic cheese base models. The classification of mozzarellas was performed according to their salinity, while the breakdown of cheese base models has been followed both at initial steps of digestion in artificial mouth dispositive mimicking the oral sphere and in a gut-imitating digester (TIM-1). During the breakdown of soft cheese in the digester, the estimated values for N…
Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information
29th International Conference of the European-Federation-of-Food-Science-and-Technology (EFFoST) -- NOV 10-12, 2015 -- Athens, GREECE