Zobrazeno 1 - 10
of 1 091
pro vyhledávání: '"Oral processing"'
Autor:
Alejandro Avila-Sierra, Yurixy Bugarin-Castillo, Miodrag Glumac, Jérôme Bussiere, Anne Saint-Eve, Vincent Mathieu, Yoshikazu Kobayashi, Marco Ramaioli
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract With a growing global population and ageing demographics, the food industry stands at a pivotal crossroads, necessitating bespoke solutions and groundbreaking innovations. In vitro experiments can help understanding food oral processing and
Externí odkaz:
https://doaj.org/article/2c882ad0af0941f186770a47f52f94f2
Autor:
Syahmeer How, Kevin Kantono, Pia I. Hedelund, Nazimah Hamid, Adlin Najihah Azhar, Aishwarya Ventrakamani, Alifdalino Sulaiman
Publikováno v:
Food Frontiers, Vol 5, Iss 5, Pp 2084-2093 (2024)
Abstract Preferred mouth behavior studies have mostly focused on Western populations using the JBMB tool to determine how food is manipulated in the mouth. The objective of this study was to determine the relationship between preferred mouth behavior
Externí odkaz:
https://doaj.org/article/d27c622d54e7406ba0e40825cccfe331
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 45-52 (2024)
The perception of fat-related sensory attributes in food emulsions during oral processing mainly depends on the complex interactions between the emulsion droplets and the oral soft surface as well as saliva. A range of surface behaviors including adh
Externí odkaz:
https://doaj.org/article/1c90c65093144f0dba2383913b561bd2
Publikováno v:
Swiss Journal of Palaeontology, Vol 143, Iss 1, Pp 1-20 (2024)
Abstract Dental microwear analysis is a well-established technique that provides valuable information about the diets of extant and extinct taxa. It has been used effectively in most major groups of vertebrates. However, in chondrichthyans, these met
Externí odkaz:
https://doaj.org/article/43a3a89be61f485780d1e597e0143205
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
In this paper, the effect of ultrasonic treatment on the oral processing characteristics of Mianning ham was investigated. A sensory evaluation team of 10 evaluators with food professional background was involved in food mastication and dough collect
Externí odkaz:
https://doaj.org/article/20e695e443b44f3d80c5c5c76c4ab392
Publikováno v:
In Food Quality and Preference April 2025 125
Autor:
María Pérez-Jiménez, Dora Boieiro, Carla Simões, Laura Carreira, Fernando Capela e Silva, Elsa Lamy
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11118 (2024)
Chewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carro
Externí odkaz:
https://doaj.org/article/8eacce60524040fa9ef3d73d4b2c6b78
Autor:
Chengyi Yang, Sze Ying Leong, Jessie King, Esther H.-J. Kim, Marco P. Morgenstern, Mei Peng, Dominic Agyei, Kevin Sutton, Indrawati Oey
Publikováno v:
Foods, Vol 13, Iss 23, p 3798 (2024)
Plant proteins are increasingly incorporated into food products to enhance their nutritional value. However, little is known about how this alters the textural perceptions of such products. This study investigated the substitution of up to 35% wheat
Externí odkaz:
https://doaj.org/article/8937b8d69eaf4b05b72433958a50da8b
Publikováno v:
Foods, Vol 13, Iss 22, p 3589 (2024)
This study evaluated the differences in oral processing and texture perception of breads with varying compositions. The research investigated the dynamic changes in moisture content (MC), reducing sugars (RSs), and chewiness of the bolus formed from
Externí odkaz:
https://doaj.org/article/fc11f6f9389e42ccb6ee821b1e998efd
Publikováno v:
IEEE Open Journal of the Industrial Electronics Society, Vol 5, Pp 682-691 (2024)
In the context of food science and engineering, the in vitro chewing effect on food bolus formation is a critical area of research that explores the mechanical and textural properties of ingested materials. This article presents a pioneering approach
Externí odkaz:
https://doaj.org/article/68a8b126bb8e4cc8bc30c4579bd278bd