Search results for "oral parameter"
showing 4 items of 4 documents
Acute Effects on Impact Accelerations Running with Objects in the Hand
2021
Amateur runners usually run carrying implements in their hands (keys, a mobile phone, or a bottle of water). However, there is a lack of literature about the effects of different handloads on impact accelerations. Thus, this study aimed to analyse the effects of carrying different objects in the hand on impact accelerations during running. Nineteen male recreational runners (age 24.3 ± 6.8 years, training volume of 25 ± 7.38 km/week) performed twenty minutes of running on a treadmill at 2.78 m/s with four different conditions: no extra weight, with keys, with a mobile phone, and with a bottle of water. Impact acceleration and spatio-temporal parameters were analysed through a wireless triax…
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…
Chewing simulation: a way to understand relationships between mastication, food breakdown and flavour release
2008
International audience; Flavour release during eating foods is mainly function of the physico-chemical properties of the food matrix and of what occurs in mouth during the chewing process. The understanding of in-mouth mechanisms leading to food breakdown should help to understand flavour release phenomenon.
Chewing simulation: a way to understand the relationships between mastication, food breakdown and flavour release
2010
International audience; Understanding in-mouth mechanisms is necessary to understand flavour release and perception phenomena. To overcome the limitations of in-vivo flavour release measurements, we developed a chewing simulator that faithfully reproduced many mouth functions. Using brittle foods, we showed that in-vitro food breakdown was very comparable to that obtained in-vivo. We also studied on model cheeses in-vitro flavour release by connecting on-line the chewing simulator to APCI-MS. Preliminary results are discussed.