Search results for "fluids and secretions"
showing 4 items of 264 documents
Mucin and α-amylase, the main salivary proteins, impact on aroma release
2014
International audience; These data will be analyzed in regard to the following saliva parameters: Amylase activity Lipolytic activity Anhydrase carbonic quantification Lipocalines quantification Total proteins quantity Saliva viscosity Saliva Flow Materials and Method Tested molecules: Static headspace analyses: 40min of equilibration at 30°C Medium tested:
Determinación de Streptococcus mutans
2012
Se describen los pasos para determinar la presencia de Streptococcus mutans en saliva mediante un test inmunorreactivo
Saliva in Food … How does it drive sensory perception?
2014
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is produced and secreted by major and minor salivary glands to protect the mouth and to participate to the digestion. Generally distinction is made between resting saliva that is a result of autonomic stimulation, and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can be thus regarded through two main angles: the role of resting saliva as a background taste and the mechanistic role of saliva during eating. Indeed resting saliva (and its components) is continuously bathing our oral cavity and as such stimu…
Flavour & saliva interaction – a brief overview
2015
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is secreted at rest and during eating by major and minor salivary glands. Resting saliva is continuously bathing our oral cavity and as such stimulates our taste receptors playing thus a role in taste sensitivity against some active taste substances. Beside, during eating, foods are chewed and a significant level of stimulated saliva is rapidly incorporated in the bolus. This in-mouth phenomena impact on flavor release and thus perception through saliva-food physical interactions but also through the action of biological compounds (enzymes mainly) against the food matrix. Sali…