Search results for "chewing"
showing 10 items of 33 documents
Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment
2007
International audience; Flavor release during eating is highly dependent upon mouth parameters. Major limitations have been reported during in vivo flavor release studies, such as marked intra- and inter-individual variability. To overcome these limitations, a chewing simulator has been developed to mimic the human mastication of food samples. Several devices had already been developed for diverse applications, but they only reproduced certain oral functions and were therefore not characteristic of the natural mouth environment. The newly developed device faithfully reproduces most of the functions of the human mouth. The active part of the system is a special cell, precisely tooled using a…
Static vs. dynamic liking in chewing gum: a new approach using a background task and a natural setting
2013
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: Symoneaux, R. Universidad de Nantes Angers Le Mans; Francia Fil: Visalli, Michel. Centro de Ciencias de los Alimentos y el Sabor; Francia Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Schlich, Pascal. Centro de Ciencias de los Alimentos y el Sabor; Francia Abstract: Chewing gum is a particular product, consumed …
Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach
2019
Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and de…
Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing
2013
For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the…
Evaluating the efficacy of current treatments for reducing postoperative ileus: a randomized clinical trial in a single center.
2014
AIM: Postoperative ileus has been considered an inevitable consequence of abdominal surgery. The aim of the study was to investigate the efficacy of same treatments in resolving postoperative ileus in various surgical approaches. METHODS: A total of 360 patients underwent abdominal surgery, and was divided into four groups: videolaparoscopic cholecystectomy, laparotomic colo-rectal surgery, laparotomic Hartmann procedure, laparotomic gastric surgery. In each group, patients received different postoperative treatments: chewing gum, olive oil, both, and water. Each group was compared with a control group. RESULTS: In patients who underwent videolaparoscopic cholecystectomy, median postoperati…
Use of xylitol chewing gum among Finnish schoolchildren
2000
The preventive, and partly the remineralizing, effect of xylitol was shown in Finland in the Turku Sugar Studies in 1971-73. Since then, several clinical trials in many countries have confirmed these results. In Finland, oral health personnel have recommended daily use of xylitol chewing gum in their dental health education. Moreover, commercial companies have advertised xylitol, emphasizing in particular its caries preventive effects. All Nordic dental associations have given their recommendations for xylitol use. The aim of this study was to describe how this health habit has been adopted by Finnish schoolchildren. The study was part of the comprehensive cross-national survey on Health Be…
Analysis of Nicotine and Its Oxidation Products in Nicotine Chewing Gum by a Molecularly Imprinted Solid-Phase Extraction
2000
Chromatographic stationary phases showing exceptional selectivity for nicotine can be prepared by the technique of molecular imprinting. Such phases were used in the search for a rapid cleanup step for nicotine and some of its oxidation products in chewing gum formulations. Thus, using an organic mobile phase, the nicotine analytes from chewing gums dissolved in nonpolar solvent were retained, whereas the nonpolar matrix eluted close to the void peak. A subsequent switch to an acidic mobile phase resulted in elution of the analytes as one sharp peak. Due to weak binding of the less basic oxidation products, other imprinted polymers were tested, and the solid-phase extraction procedure was o…
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…
Masticatory efficiency, bite force and electrical activity of the masseter and temporalis muscles in bodybuilders
2021
Made available in DSpace on 2022-04-29T08:32:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-09-01 Background: This study aimed to compare the masticatory efficiency, the maximum voluntary occlusal bite force (MVOBF) and the electrical activity (EMG) of masticatory muscles of practitioners of upper limb bodybuilding before and after physical activity. Methods: Twenty healthy individuals (10 men and 10 women, age from 18 to 30 (mean of 24.7 years old) without masticatory system disorders, that regularly practice hypertrophic physical activity were submitted to the analyses of masticatory efficiency, MVOBF, and surface EMG of the temporalis and masseter muscles. The masticatory effi…
In vivopredictive release methods for medicated chewing gums
2012
Understanding the performance of a drug product in vivo plays a key role in the development of meaningful in vitro drug release methodology. In case of functional chewing gums, the mode and the mechanism of release and the site of application differ significantly from other conventional solid oral dosage forms and require a special consideration to extract meaningful information from clinical studies. In the current study, suitable drug release methodology was developed to predict the in vivo performance of an investigated chewing gum product. Different parameters of the drug release testing apparatus described in the Ph. Eur. and Pharmeuropa were evaluated. Drug release data indicate that …