0000000000928860

AUTHOR

Manon Grass

showing 4 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 …

AdultMaleSalivaSalt contentSodium[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionchemistry.chemical_elementPERIODONTAL MECHANORECEPTORSBolus (medicine)Food bolus[SDV.IDA]Life Sciences [q-bio]/Food engineeringGLYCEMIC LOADHumansCORONARY-HEART-DISEASEFood scienceSodium Chloride DietarySalivaMasticationPARTICLE-SIZE DISTRIBUTIONCARBOHYDRATE INTAKEdigestive oral and skin physiologyPAROTSECRETION[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringGeneral MedicineBreadMECHANICAL-PROPERTIESMiddle AgedCoronary heart diseaseMasticatory forceDeglutitionCHEWING BEHAVIORWHEAT BREADchemistrySODIUM RELEASETasteMasticationFemaleSalivation[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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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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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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L25 Influence of mastication and salivation on salt release during bread consumption and relationships with food bolus formation

2012

National audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionfood bolusmasticationbreadsalt release[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSsalivation
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