Search results for "MASTICATION"

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 …

EMG assessment of chewing behaviour for food evaluation: Influence of personality characteristics

2007

Abstract The aim of the present study was to evaluate the chewing behaviour stability over time and the influence of personality characteristics on chewing behaviour in order to assess the use of EMG for food assessment. From a set of eighty three subjects, thirty-two subjects were classified as personality type A or B (Jenkins Activity Survey questionnaire) and then recruited for the experimentation. Two types of assays were performed: Assay I: chewing gum for 10 chews and Assay II: chewing gum for 50 s. Only in two cases (6.3%) did the subject change his/her chewing behaviour; in the other cases, subjects’ chewing behaviour was stable over time (two months test). In both assays significan…

Vous mangez trop salé !

2016

Revue non indexée dans JCR.; La consommation de sel est excessive dans les pays industrialisés. Les autorités sanitaires recommandent donc une réduction drastique de la quantité de sel incorporée dans les aliments manufacturés. Afin de conserver une perception du produit à teneur réduite en sel identique à celle du produit original, le rendement d’extraction du sel par la salive doit donc être amélioré, par exemple en modifiant la texture de l’aliment. Le sel se libère graduellement des aliments solides pendant les processus résultant de la mastication et de la salivation et entraînant la déstructuration de l’aliment. Deux sondes ont été développées pour la mesure de la température et de la…

Congenital double lip associated to hemangiomas: Report of a case

2004

Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-27T11:21:03Z No. of bitstreams: 0Bitstream added on 2014-05-27T14:33:45Z : No. of bitstreams: 1 2-s2.0-3543121270.pdf: 61328 bytes, checksum: 7b80f6694b9e57340f5311bb4101c338 (MD5) Made available in DSpace on 2014-05-27T11:21:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2004-03-01 Double lip is a developmental abnormality which may occur either isolated or as a component of Ascher's syndrome. A case of congenital double lip associated to hemangiomas and enlargement of the thyroid is reported. The oral and facial hemangiomas were excised under local anesthesia. Surgical reconstruction of the upper li…

Chewing bread: impact on alpha-amylase secretion and oral digestion

2017

During chewing, saliva helps in preparing food bolus by agglomerating formed particles and initiates food enzymatic breakdown. However, limited information is actually available on the adaptation of saliva composition during oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch–based products and salivary alpha-amylase. The objectives were two-fold: 1) determining if salivary alpha-amylase secretion can be modulated by bread type and 2) evaluating the contribution of the oral phase in bread enzymatic breakdown.Mouthfuls of three different wheat breads (industrial, artisan and whole breads) were chew…

Intégration d'une bouche artificielle dans un système de prélèvement Gilson

2007

Viscosity of artificial bolus of high protein extruded snacks

2018

Pulse legumes (pea, lentil, faba bean) are excellent source of proteins (20-30% db), dietary fibers (10-30%), and starch (40-55%). The formulation of gluten-free extruded snacks made entirely from pulse legumes is an interesting way to introduce legumes to young people. Due to the reactivity of protein components under thermomechanical treatment, extrusion can produce cellular structures with various texture and starch-protein composite morphology. In turn, the morphology of parietal material governs masticatory performances. For the first time, the interaction coefficient between bolus and saliva was determined by taking into account multi-scale structure of high-protein solid foams. The p…

Solid cheese consumption: Quantification of oral coating

2011

International audience; Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quantification of food remaining after the in vivo ingestion of a solid food. This method was investigated in 12 non-trained subjects who consumed four melted cheeses differing in terms of their fat and water contents. Mouth coating was determined by fluorescence measurements using curcumin, an oil-soluble dye that had been added to the cheeses during their preparation. The results obtai…

Satisfaction of patients fitted with implant-retained overdentures

2011

Objective: to evaluate patient satisfaction with implant-retained overdentures, and its relationship with age, sex, period of follow-up, the rehabilitated jaw (maxilla, mandible or both), number of implants, splinting, type of attachment and the antagonist.Material and methods: the study comprised patients with overdentures fitted between January 1996 and June 2007, and with a minimum follow-up of one year. Data regarding patients and prostheses were collected. The patients indicated their overall satisfaction on a visual analogue scale (VAS) from 0 to 10, as well as satisfaction for individual items such as aesthetics, speech, mastication, prosthetic stability and selfesteem. These data we…

Comparative studies on check-bite and central-bearing-point method for the remounting of complete dentures

1995

Thirty-six complete dentures were remounted both with check-bite as well as central-bearing-point (CBP) registration. The mandibular or denture position was registered in the condylar area three times with each method. Two independent operators carried out the registrations. One half of patients had their occlusion equilibrated according to the check-bite registration, the other half in the central-bearing-point position. After individual determination of the hinge axis the upper dentures were mounted by a face-bow transfer into a Dentatus articulator. A total of six registrations was performed and repeatedly compared in the condylar area in three dimensions using a computer supported measu…