Search results for "Stomatognathic Diseases"
showing 10 items of 1650 documents
(PL6) From eating to liking: Saliva, the missing link
2012
abstract of plenary talk; During the experience of eating, saliva is the first fluid meeting the food introduced into the mouth. During mastication, saliva and food interact strongly and mix together to form the bolus. The contribution. of saliva to the final volume of the bolus can even be higher than the volume of the food itself. It is. therefore not the food itself that is perceived when consumed but the mixture of food and saliva. However, the role of saliva in perception is not totally elucidated yet. Saliva plays various roles in food perception. First of all, it allows the release of taste and aroma. compounds from the food matrix in the oral cavity. Availability of these compounds …
Is saliva composition linked to fat taste sensitivity in human?
2014
Is saliva composition linked to fat taste sensitivity in human?. 10. european symposium on Saliva
Does oral health people imparirments modify bolus formation, bolus characteristics and food comfortability of meat products?
2018
International audience; Ageing is often accompanied by oral impairments like tooth loss or decrease saliva flow that play a key role in eating behavior. In the context of aging population, the aim of this study is 1- to understand the influence of dental status and salivary flow on the meat bolus formation and characteristics in function of meat structure, 2- to investigate the link between the food bolus properties and the food comfortability (as defined by (Vandenbergue-Descamps et al., 2017)) during meat consumption. This was achieved by asking elderly people (n=65) with good oral health (17H, 16F, age=73±6, UFP n=8±1) or poor oral health (15H, 17F, age=75±6, UFP n=3±1) to consume 4 meat…
Development of methods to study food oral processing in infants
2014
International audience; Development of methods to study food oral processing in infants. 3. international conference on Food oral processing: physics, physiology and psychology of eating
Lipase linguale et détection des lipides
2016
Lipase linguale et détection des lipides. Journées francophones de nutrition (JFN)
In vivo and in vitro sensitivity of blastic plasmacytoid dendritic cell neoplasm to SL-401, an interleukin-3 receptor targeted biologic agent.
2015
International audience; Blastic plasmacytoid dendritic cell neoplasm is an aggressive malignancy derived from plasmacytoid dendritic cells. There is currently no accepted standard of care for treating this neoplasm, and therapeutic strategies have never been prospectively evaluated. Since blastic plasmacytoid dendritic cell neoplasm cells express high levels of interleukin-3 receptor α chain (IL3-Rα or CD123), antitumor effects of the interleukin-3 receptor-targeted drug SL-401 against blastic plasmacytoid dendritic cell neoplasm were evaluated in vitro and in vivo. The cytotoxicity of SL-401 was assessed in patient-derived blastic plasmacytoid dendritic cell neoplasm cell lines (CAL-1 and …
Aroma release and chewing activity during eating different model cheeses
2007
International audience; This study focused on the effect cheese properties had on chewing behaviour and aroma release as well as the relationship between them. Chewing activity and the kinetics of aroma release were simultaneously monitored during the consumption of eight model cheeses with the same flavour content. Differences in chewing behaviour explained most of the variability in aroma release among subjects. Aroma release increased with chewing work, bursts’ number and amplitude. For cheese samples, the chewing behaviour varied according to texture. Interaction between cheese composition and the chewing behaviour effects affected aroma release: (i) decreasing fat content increased aro…
In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation
2011
International audience; The present study describes the changes in mechanical properties and saliva incorporation for cheese samples with different composition and texture, and their influence on the rate of aroma release. Chewing work per cycle, salivary flow rate and chewing rate varied highly among subjects. Despite the differences in cheese hardness, at the end of mastication, bolus texture was the same for cheeses with the same lipid content. Low-fat cheeses gave harder bolus than high fat ones, despite being chewed longer, with higher work per cycle and more moisture. Salivary flow rate did not vary among cheese samples but, at the end of mastication, the amount of saliva in boluses d…
Ecologie des champignons phytopathogènes du sol. Intérêt pour les cultures. Mobilité des foyers d'infection de rhizoctonia solani sur sol cultivé en …
2011
communication orale invitée; absent
Moyens communs: ensemble des ressources biologiques (ERB)
2011
communication orale invitée; absent