dc.creatorDrago, Silvina Rosa
dc.creatorPanouillé, M.
dc.creatorSaint Eve, A.
dc.creatorNeyraud, E.
dc.creatorFeron, G.
dc.creatorSouchon, I.
dc.date.accessioned2017-03-31T13:48:07Z
dc.date.accessioned2018-11-06T15:37:20Z
dc.date.available2017-03-31T13:48:07Z
dc.date.available2018-11-06T15:37:20Z
dc.date.created2017-03-31T13:48:07Z
dc.date.issued2011-07
dc.identifierDrago, 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.identifier0268-005X
dc.identifierhttp://hdl.handle.net/11336/14568
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1899173
dc.description.abstractDuring 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.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2010.07.024
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X10001621
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectsaliva
dc.subjectfood bolus
dc.subjectdairy product
dc.subjectoral processing
dc.titleRelationships between saliva and food bolus properties from model dairy products
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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