Search results for "food breakdown"
showing 4 items of 4 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…
From human to artificial mouth, from basics to results
2009
Papier publié également dans : Proceedings en ligne de American Institute of Physics http://proceedings.aip.org/dbt/dbt.jsp?KEY=APCPCS&Volume=1137&Issue=1 (RN 2508; Sensory perception of the flavor release during the eating of a food piece 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. The device faithfully reproduces most of the functions of the human mouth. The active cell comprises several mobile parts that can accurately reproduce shear and comp…
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…
Food composition and structure, in-mouth breakdown, oral physiology and sensory perception: example of dairy products
2018
During eating, the first food transformations occur in the mouth and constitute preliminary steps of a series of reactions leading to digestion. Food breakdown occurring in the mouth contributes to the bolus formation and to the release of the stimuli responsible for the global sensory perception. However food breakdown not only depends on food composition and structure but also on human oral physiology, which could explain the high inter-individual differences observed in sensory perception and liking. After a general introduction, the presentation will focus on examples related to dairy products. Dairy products offer a great variability in terms of composition and structure and their liki…