Search results for "Mastication"
showing 10 items of 71 documents
Impact of Parkinson?s disease on the efficiency of masticatory cycles : electromyographic analysis
2019
Background This study evaluated the efficiency of masticatory cycles by means of the linear envelope of the electromyographic signal of the masseter and temporalis muscles in individuals with Parkinson’s disease. Material and Methods Twenty-four individuals were assigned into two groups: with Parkinson’s disease, average ± SD 66.1 ± 3.3 years (n = 12) and without the disease, average ± SD: 65.8 ± 3.0 years (n = 12). The MyoSystem-I P84 electromyograph was used to analyze the activity of masticatory cycles through the linear envelope integral in habitual mastication of peanuts and raisins and non-habitual mastication of Parafilm M®. Results There was statistically significant difference (P ≤…
Systematic review of chewing simulators : reality and reproducibility of in vitro studies
2020
Background The aim of this systematic review was to analyze the types of human chewing simulator described in scientific literature. Material and Methods An electronic search was conducted in the databases PubMed, Embase and Scopus. The search strategy included 10 search terms: “in vitro”; “dental materials”; “shear strength”; “fatigue fracture”; “bite force”; “prosthetic materials”; “chewing simulator”; “chewing machine”; “simulated mastication”; and “dental wear simulator.” Two researchers worked independently to assess the titles and abstracts of the articles. The quality of the in vitro trials selected was evaluated by means of the Consolidated Standards of Reporting Trials scale. Resul…
Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion
2016
This chapter gives an overview of the physicochemical and sensory properties of aroma and taste compounds from food, their interactions with the food matrix, and their release during food breakdown in the mouth. In order to be perceived by the taste or olfactory receptors, aroma and taste compounds have first to be released in the saliva, which depends on the food matrix composition and structure, and on the masticatory behavior. Aroma compounds have then to be transported from the oral to the nasal cavity. Different mechanistic models have been developed to understand better aroma and taste compounds release in function of both food and individual, however, they are still not able to predi…
Inter-individual variability in aroma release during sweet mint consumption
2011
Inter-individual variations of in vivo aroma release kinetics have been observed widely in the literature. However, the corresponding causes are yet to be clearly identified. For this purpose, 68 subjects in whom salivary flow rates (at rest and Parafilm™-stimulated) had been determined were recruited for the study. The release of menthone was measured using atmospheric pressure ionisation–mass spectrometry during the consumption of a sweet mint tablet. The subjects complied with an imposed protocol of oral movements. Inter-individual variability was investigated through a qualitative analysis of the oral movements inducing menthone release, and through quantitative analysis. Swallowing eve…
In-mouth mechanisms leading to flavor release and perception.
2011
Review; International audience; During eating, foods are submitted to two main oral processeschewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiol…
Combined effect of cheese characteristics and food oral processing onin vivoaroma release
2012
The aim of this work was to clarify the influence of the properties (firmness and fat content) of a solid processed model cheese on in vivo aroma release while considering the role of the in-mouth process during both mastication and post-swallowing steps, and the hydrophobicity of aroma compounds, on a large number of well characterized subjects. In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. Globally, an increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. …
Release of tastants during in-mouth processing
2016
Release of tastants during in-mouth processing
Feeding ecology and chewing mechanics in hoofed mammals: 3D tribology of enamel wear.
2013
11 pages; International audience; Large herbivorous mammals have evolved chewing systems capable of processing a large variety of structurally diverse foods. Three-dimensional (3D) surface texture parameters are applied to investigate wear mechanisms related to tooth morphology, food source, and chewing dynamics. We tested 46 industrial 3D surface texture parameters for their capability to robustly indicate specific biomechanics in two grazing (Blue Wildebeest and Grevy's Zebra) and two browsing (Giraffe and Black Rhinoceros) ungulate mammals. These species inhabit sub-Saharan Africa and represent foregut and hindgut fermenters. The results did not indicate a wavelength threshold that can c…
Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mech…
2013
Research Areas: Life Sciences & Biomedicine - Other Topics; Mathematical & Computational Biology; A mechanistic model predicting flavour release during oral processing of masticated foods was developed. The description of main physiological steps (product mastication and swallowing) and physical mechanisms (mass transfer, product breakdown and dissolution) occurring while eating allowed satisfactory simulation of in vivo release profiles of ethyl propanoate and 2-nonanone, measured by Atmospheric Pressure Chemical Ionization Mass Spectrometry on ten representative subjects during the consumption of four cheeses with different textures. Model sensitivity analysis showed that the main paramet…
CIAG Bien vieillir : les vidéos sont en ligne
2013
Le carrefour de l’innovation agronomique dédié à l’alimentation des séniors et du bien vieillir s'est tenu au Centre des Sciences du Goût et de l’Alimentation de Dijon le 27 novembre 2013. Les vidéos sont en ligne.