Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?

Autor: Lorieau, Lucie, Septier, Chantal, Prot, Aurélie, Le Roux, Linda, Hazart, E., Ligneul, A., Dupont, Didier, Floury, Juliane, Labouré, Hélène, Feron, Gilles

Publikováno v: 5. International Conference on Food Digestion
5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017

The elderly population is growing increasingly. In 2030, 1/3 of the population will be over 60 years old. However this population has specific nutritional needs and often, oral impairments such as loss of tooth and/or decrease of salivary flow. There

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::75190152bf087af3b80551bfe730287f
https://hal.archives-ouvertes.fr/hal-01506652

Salivary Flow Decreases in Healthy Elderly People Independently of Dental Status and Drug Intake

Autor: Vandenberghe-Descamps , Mathilde, Labouré , Hélène, Prot , Aurélie, Septier , Chantal, Tournier , Carole, Feron , Gilles, Sulmont-Rossé , Claire

Publikováno v: Journal of texture studies
1st Food for Elderly International Conference
1st Food for Elderly International Conference, Zhejiang Gongshang Univ, Oct 2016, Hangzhou, China. pp.353-360, ⟨10.1111/jtxs.12191⟩
Journal of Texture Studies
Journal of Texture Studies, Wiley-Blackwell, 2016, 47 (4), pp.353-360. ⟨10.1111/jtxs.12191⟩
1st Food for Elderly International Conference, Oct 2016, Hangzhou, China. Journal of texture studies, 47 (4), pp.353-360, 2016, 〈10.1111/jtxs.12191〉

International audience; In humans, oral food consumption is by far the most important point where food's organoleptic properties can be perceived and can elicit sensory pleasure. It is also the ultimate stage of the food supply chain and the beginnin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f8835575cf44627e154d49449f783522
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01413182

Oral processing and matrix composition affect aroma release and particle size distribution after consumption of coffee-creamer emulsions

Autor: Ayed, Charfedinne, Prot, Aurélie, Pollien, Philippe, Semon, Etienne, Loret, Chrystel, Feron, Gilles

Publikováno v: 4. international conference on food oral processing-“Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”
4. international conference on food oral processing-“Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland

International audience; Context and objectives: In humans, the main events that contribute to in-mouth emulsion breakdown are shear forces due to tongue movements and action of saliva. To date, most of the studies on the field were conducted on model

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e12fb70aa66f3e264268655ab85dd582
https://hal.inrae.fr/hal-02798418