Search results for "MASTICATION"
showing 10 items of 71 documents
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…
Oromandibular dystonia: A dental approach
2010
Oromandibular dystonia consists of prolonged spasms of contraction of the muscles of the mouth and jaw. Primary idiopathic forms and secondary forms exist. Secondary dystonia develops due to environmental factors; some cases of cranial dystonia after dental procedure have been reported, but the causal relationship between these procedures and dystonia remains unclear. Traumatic situations in the mouth, such as poor aligned dentures or multiple teeth extractions may cause an impairment of proprioception of the oral cavity, leading to subsequent development of dystonia. The clinical characteristics of oromandibular dystonia are classified according to the affected muscles. The muscles involve…
In-mouth mechanism leading to the perception of fat in humans: from detection to preferences. The particular role of saliva
2013
In humans, the perception of fat in food is a complex process involving many sensory modalities (texture, aromaand flavour). Themouth is the first place in which the process of digestion begins. During this process, a bolus is formed in which saliva is significantly incorporated. For solids and semi-solid fatty matrices, saliva and the shear forces applied during mastication contribute to their breakdown and/or destabilisation in emulsified systems. These mechanisms are often dependent on the fat content of the food and thus play an important role in not only the perception of texture but also the release of compounds responsible for the flavour of “fat”. In addition, saliva is directly inv…
Chewing simulation: a way to understand relationships between mastication, food breakdown and flavour release
2008
International audience; Flavour release during eating foods is mainly function of the physico-chemical properties of the food matrix and of what occurs in mouth during the chewing process. The understanding of in-mouth mechanisms leading to food breakdown should help to understand flavour release phenomenon.
Goût et préférences du consommateur âgé
2017
Revue; Goût et préférences du consommateur âgé. Sixième journée mondiale de la déglutition :
Développement de l'acceptabilité des aliments solides. A partir de quel âge les morceaux sont-ils acceptés par l'enfant sain ?
2019
Les aliments solides sont proposés aux nourrissons vers 4-6 mois, lorsque leurs besoins nutritionnels ne peuvent plus être uniquement assurés par le lait. Ces aliments (fruits, légumes, produits céréaliers…) sont généralement proposés sous forme de purée ou de bouillie. Au fil des mois, les purées sont ensuite remplacées par des textures de plus en plus consistantes et dures, permettant à l'enfant d'apprendre progressivement à manger les aliments de la table familiale. Cet apprentissage est dépendant du développement des capacités masticatoires de l'enfant, particulièrement dynamique dans la petite enfance. En effet, pour accepter un aliment, l'enfant doit être capable de le manger. Si, à l…
Biology of the sauropod dinosaurs: the evolution of gigantism
2010
The herbivorous sauropod dinosaurs of the Jurassic and Cretaceous periods were the largest terrestrial animals ever, surpassing the largest herbivorous mammals by an order of magnitude in body mass. Several evolutionary lineages among Sauropoda produced giants with body masses in excess of 50 metric tonnes by conservative estimates. With body mass increase driven by the selective advantages of large body size, animal lineages will increase in body size until they reach the limit determined by the interplay of bauplan, biology, and resource availability. There is no evidence, however, that resource availability and global physicochemical parameters were different enough in the Mesozoic to ha…
Smokeless tobacco, sport and the heart
2014
SummarySmokeless tobacco (snuff) is a finely ground or shredded tobacco that is sniffed through the nose or placed between the cheek and gum. Chewing tobacco is used by putting a wad of tobacco inside the cheek. Smokeless tobacco is widely used by young athletes to enhance performance because nicotine improves some aspects of physiology. However, smokeless tobacco has harmful health effects, including cardiovascular disorders, linked to nicotine physiological effects, mainly through catecholamine release. Nicotine decreases heart rate variability and the ventricular fibrillation threshold, and promotes the occurrence of various arrhythmias; it also impairs endothelial-dependent vasodilation…
Chewing behavior of high-protein expanded pea flour
2018
Chewing behavior of high-protein expanded pea flour. 5. international conference on Food oral processing
Développement, optimisation et utilisation d'un simulateur de mastication "bouche artificielle"
2009
National audience