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dc.contributor.author
Drago, Silvina Rosa
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dc.contributor.author
Panouillé, M.
dc.contributor.author
Saint Eve, A.
dc.contributor.author
Neyraud, E.
dc.contributor.author
Feron, G.
dc.contributor.author
Souchon, I.
dc.date.available
2017-03-31T13:48:07Z
dc.date.issued
2011-07
dc.identifier.citation
Drago, Silvina Rosa; Panouillé, M.; Saint Eve, A.; Neyraud, E.; Feron, G.; et al.; Relationships between saliva and food bolus properties from model dairy products; Elsevier; Food Hydrocolloids; 25; 7-2011; 659-667
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/14568
dc.description.abstract
During food consumption, complex oral processing occurs to transform the food into a bolus, ready to be swallowed. The objective of this study was to relate food, saliva and bolus properties, by using model dairy products, to better understand the role of saliva in bolus formation. Un-stimulated and stimulated saliva was collected from 5 subjects and biochemical and enzymatic properties were measured. Food bolus was then obtained from 8 different dairy products, varying in composition and ranging from liquid to gelled samples. The rate of saliva incorporation, pH, spreading ability and bolus rheological properties were determined. Some correlations seemed to exist between lysozyme activity and bolus properties. Subject and food product had a significant effect on almost all bolus properties. The rheology of bolus was highly correlated with food product texture. Even though preliminary, this approach could be used to better understand stimulus release and perception during food consumption.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Saliva
dc.subject
Food Bolus
dc.subject
Dairy Product
dc.subject
Oral Processing
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Relationships between saliva and food bolus properties from model dairy products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-03-22T15:20:10Z
dc.journal.volume
25
dc.journal.pagination
659-667
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Instituto de Tecnología de Alimentos; Argentina
dc.description.fil
Fil: Panouillé, M.. AgroParisTech; Francia. INRA; Francia
dc.description.fil
Fil: Saint Eve, A.. AgroParisTech; Francia. INRA; Francia
dc.description.fil
Fil: Neyraud, E.. INRA; Francia
dc.description.fil
Fil: Feron, G.. INRA; Francia
dc.description.fil
Fil: Souchon, I.. AgroParisTech; Francia. INRA; Francia
dc.journal.title
Food Hydrocolloids
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2010.07.024
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X10001621
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