4.7 Article

A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Rheological properties of artificial boluses of cereal foods enriched with legume proteins

F. Gibouin et al.

Summary: The properties of artificial food bolus were studied under different water content levels, showing the same rheological behavior for four cereal products. The rheological properties decreased exponentially with water content, with the values corresponding to the interaction between food and water similar to the plasticization coefficient of starch.

FOOD HYDROCOLLOIDS (2022)

Review Food Science & Technology

Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications

Priyanka Sethupathy et al.

Summary: Food is complex in terms of composition, structure, and function, with sensory attributes playing a vital role in consumer acceptance. Texture is a key sensory attribute perceived during oral food processing, which involves a dynamic multistage process. Tribology is an emerging field that considers the effect of lubrication, surface properties, and frictional forces on mouthfeel characteristics.

FOOD REVIEWS INTERNATIONAL (2021)

Article Food Science & Technology

Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice

Priyanka Sethupathy et al.

Summary: This research demonstrates the significant impact of oral processing on the bolus properties of three rice varieties with variations in amylose content. The structure and textural characteristics of the rice varieties influence consumption time, chewing cycles, rate of saliva incorporation, and solid loss. Total starch content, texture-TDS, and flavor TDS are strongly correlated with textural attributes, composition, and oro-sensory perception.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2021)

Article Nutrition & Dietetics

Chew on it: influence of oral processing behaviour on in vitro protein digestion of chicken and soya-based vegetarian chicken

Yao Chen et al.

Summary: The study showed that natural chewing time has a significant impact on bolus properties and in vitro protein digestion of chicken and soya-based vegetarian chicken. Longer chewing time resulted in the formation of more and smaller bolus fragments and higher in vitro protein hydrolysis. It was also found that in vitro protein hydrolysis was higher for chicken than for soya-based vegetarian chicken regardless of chewing time.

BRITISH JOURNAL OF NUTRITION (2021)

Article Chemistry, Applied

Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment

S. Blanquet-Diot et al.

Summary: This study investigated the digestion process of starch in pasta and found that insufficient mastication had a significant impact on pasta digestion in both the oral and intestinal phases, especially for refined pasta. It highlighted the importance of considering the impact of food structure and oral disruption in digestion studies, particularly in cases of impaired mastication.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation

Dandan Pu et al.

Summary: The study found that during chewing bread, salty, sour, and sweet tastes undergo significant changes, with salty taste being dominant initially and sweet taste taking over after 7 seconds. Key taste compounds contributing to bread oral processing, such as malic acid and succinic acid, were identified through addition experiments.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Relationship between masticatory variables and bolus characteristics of meat with different textures

Nelum Pematilleke et al.

Summary: The study found that meat texture significantly affects masticatory behavior and the mechanical properties of the bolus, with harder meat resulting in a harder bolus. Additionally, as meat hardness increases, the number of bolus particles also significantly increases. Significant individual differences were observed in masticatory parameters and saliva incorporation.

JOURNAL OF TEXTURE STUDIES (2021)

Article Food Science & Technology

Ease of mastication index-Quantification of mastication effort using quality function deployment

Jovan Ilic et al.

Summary: The study analyzed consumers' demands on mastication attributes, examined mastication and sensory parameters for different foodstuffs, and developed a novel ease of mastication index (EMI) to quantify mastication effort. This index serves as a quality indicator that can provide crucial information for food selection and quality judgment.

JOURNAL OF TEXTURE STUDIES (2021)

Article Biochemistry & Molecular Biology

Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly

L. Lorieau et al.

Summary: The study found that oral health status does not significantly affect chewing behavior in elderly individuals, but those with poor dental status tend to form harder food boluses. Oral comfort level is weakly associated with dental status, while food comfortability is independent of bolus hardness and moistening, regardless of dental status.

FOOD & FUNCTION (2021)

Article Food Science & Technology

Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study

Jean-M. Fernandes et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Article Food Science & Technology

Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation

Arianne van Eck et al.

FOOD QUALITY AND PREFERENCE (2019)

Article Food Science & Technology

In vitro digestion of bread: How is it influenced by the bolus characteristics?

Jing Gao et al.

JOURNAL OF TEXTURE STUDIES (2019)

Article Engineering, Chemical

Modeling the softening of carbohydrate-based foods during simulated gastric digestion

Krista C. Drechsler et al.

JOURNAL OF FOOD ENGINEERING (2018)

Article Biochemistry & Molecular Biology

Oral declines and mastication deficiencies cause alteration of food bolus properties

M-A. Peyron et al.

FOOD & FUNCTION (2018)

Article Food Science & Technology

Changes in food bolus texture during mastication

Sachie Wada et al.

JOURNAL OF TEXTURE STUDIES (2017)

Article Food Science & Technology

The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain

Masatsugu Tamura et al.

FOOD RESEARCH INTERNATIONAL (2017)

Review Chemistry, Physical

Food oral processing: Recent developments and challenges

Xinmiao Wang et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2017)

Article Food Science & Technology

Destructuration mechanisms of bread enriched with fibers during mastication

F. Le Bleis et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Psychology, Biological

Reproducibility of 3D kinematics and surface electromyography measurements of mastication

Lianne Remijn et al.

PHYSIOLOGY & BEHAVIOR (2016)

Article Psychology, Biological

Adaptation of mastication mechanics and eating behaviour to small differences in food texture

Benjamin Le Reverend et al.

PHYSIOLOGY & BEHAVIOR (2016)

Review Food Science & Technology

An update about artificial mastication

Marie-Agnes Peyron et al.

CURRENT OPINION IN FOOD SCIENCE (2016)

Article Engineering, Chemical

Influence of bread structure on human oral processing

Jing Gao et al.

JOURNAL OF FOOD ENGINEERING (2015)

Review Nutrition & Dietetics

Anatomical, functional, physiological and behavioural aspects of the development of mastication in early childhood

Benjamin J. D. Le Reverend et al.

BRITISH JOURNAL OF NUTRITION (2014)

Article Food Science & Technology

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

M. Panouille et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Food Science & Technology

STRUCTURAL CHANGES WITHIN A BISCUIT BOLUS DURING MASTICATION

Sophia A. Rodrigues et al.

JOURNAL OF TEXTURE STUDIES (2014)

Article Food Science & Technology

THE APPLICATION OF TEMPORAL DOMINANCE OF SENSATIONS (TDS) FOR ORAL PROCESSING STUDIES: AN INITIAL INVESTIGATION

Jean Ne Cheong et al.

JOURNAL OF TEXTURE STUDIES (2014)

Article Food Science & Technology

BOLUS MOISTURE CONTENT OF SOLID FOODS DURING MASTICATION

Lidia Motoi et al.

JOURNAL OF TEXTURE STUDIES (2013)

Article Dentistry, Oral Surgery & Medicine

Mastication Suppresses Initial Gastric Emptying by Modulating Gastric Activity

H. Ohmure et al.

JOURNAL OF DENTAL RESEARCH (2012)

Article Engineering, Chemical

Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices

Scott C. Hutchings et al.

JOURNAL OF FOOD ENGINEERING (2012)

Proceedings Paper Biotechnology & Applied Microbiology

Effect of Ingredients on Texture Profile of Fermented Food, Idli

Manohara Durgadevi et al.

3RD INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND FOOD SCIENCE (ICBFS 2012) (2012)

Article Rehabilitation

The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication

Junah Hwang et al.

ANNALS OF REHABILITATION MEDICINE-ARM (2012)

Article Food Science & Technology

Comparison of food boluses prepared in vivo and by the AM2 mastication simulator

Anne Mishellany-Dutour et al.

FOOD QUALITY AND PREFERENCE (2011)

Article Psychology, Biological

Physical and related sensory properties of a swallowable bolus

C. Loret et al.

PHYSIOLOGY & BEHAVIOR (2011)

Article Food Science & Technology

TEXTURE PROFILE ANALYSIS - HOW IMPORTANT ARE THE PARAMETERS?

Andrew J. Rosenthal

JOURNAL OF TEXTURE STUDIES (2010)

Article Chemistry, Analytical

From human to artificial mouth, from basics to results

Patrick Mielle et al.

SENSORS AND ACTUATORS B-CHEMICAL (2010)

Review Chemistry, Applied

Food oral processing - A review

Jianshe Chen

FOOD HYDROCOLLOIDS (2009)

Article Engineering, Mechanical

Mechanism, design and motion control of a linkage chewing device for food evaluation

W. L. Xu et al.

MECHANISM AND MACHINE THEORY (2008)

Article Nutrition & Dietetics

Is the goal of mastication reached in young dentates, aged dentates and aged denture wearers?

Anne Mishellany-Dutour et al.

BRITISH JOURNAL OF NUTRITION (2008)

Article Food Science & Technology

Particle size distribution in the food bolus after mastication of natural foods

Marie-Laure Jalabert-Malbos et al.

FOOD QUALITY AND PREFERENCE (2007)

Article Psychology, Biological

Development of the BITE Master II and its application to the study of cheese hardness

J. -F. Meullenet et al.

PHYSIOLOGY & BEHAVIOR (2006)

Article Psychology, Biological

Adaptation of healthy mastication to factors pertaining to the individual or to the food

A. Woda et al.

PHYSIOLOGY & BEHAVIOR (2006)

Review Dentistry, Oral Surgery & Medicine

Influence of oral characteristics and food products on masticatory function

Luciano Jose Pereira et al.

ACTA ODONTOLOGICA SCANDINAVICA (2006)

Article Neurosciences

Effect of texture of plastic and elastic model foods on the parameters of mastication

K. D. Foster et al.

JOURNAL OF NEUROPHYSIOLOGY (2006)

Article Otorhinolaryngology

The challenge of mastication: Preparing a bolus suitable for deglutition

Anne Mishellany et al.

DYSPHAGIA (2006)

Article Nutrition & Dietetics

Clinical evaluation of mastication: validation of video versus electromyography

M Hennequin et al.

CLINICAL NUTRITION (2005)

Article Neurosciences

Influence of age on adaptability of human mastication

MA Peyron et al.

JOURNAL OF NEUROPHYSIOLOGY (2004)

Review Dentistry, Oral Surgery & Medicine

Influence of impaired mastication on nutrition

P Ibrahima et al.

JOURNAL OF PROSTHETIC DENTISTRY (2002)

Review Dentistry, Oral Surgery & Medicine

Saliva and gastrointestinal functions of taste, mastication, swallowing and digestion

AM Pedersen et al.

ORAL DISEASES (2002)