scholarly journals Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior

2020 ◽  
Vol 215 ◽  
pp. 112766 ◽  
Author(s):  
Eva C. Ketel ◽  
Rene A. de Wijk ◽  
Cees de Graaf ◽  
Markus Stieger
Keyword(s):  
Oral Physiology ◽  
Oral Processing

scholarly journals Food oral processing in humans: links between physiological parameters, release of flavour stimuli and flavour perception of food

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Gilles Feron ◽  
Christian Salles
Keyword(s):  
Individual Variability ◽  
Food Science ◽  
Behavioural Science ◽  
Large Variability ◽  
Food Properties ◽  
Oral Physiology ◽  
Flavour Perception ◽  
Combined Action ◽  
Obese Subjects ◽  
Oral Processing

In humans, food oral processing (FOP) is the first step in the digestive process. It prepares the food for swallowing and to undergo the process of digestion. During chewing, the food is comminuted by the combined action of chewing and saliva to form a bolus. The particle size of the bolus is reduced due to the action of the tongue and the teeth, and the saliva is continuously produced by the salivary glands to humidify and impregnate the food. Saliva lubricates the bolus and enables the cohesion of particles to prepare for swallowing. During food oral processing, the compounds responsible for food flavour and taste are released, leading to the perception of food organoleptic properties and significantly contributing to the consumer’s acceptability of the product. Understanding this process of food breakdown and bolus formation thus appears to be a way to revisit food functional properties. However, this process is extremely complex, and as such, its description necessitates a combination of many quantities from different disciplines, i.e., physics, chemistry, physiology, psychology, behavioural science and food science. It depends, on one hand, on food properties and on the other hand, it depends on oral physiology. However, large inter-individual variability is commonly observed, which has important consequences on flavour release and perception. The challenge for the food industry is to be able to develop food considering this large variability, and sensory and nutritional constraints. This challenge is particularly relevant when specific populations (i.e., elderly, infants or obese subjects) are considered.

Dynamics of forage ingestion, oral processing and digesta outflow from the rumen: a development in a mechanistic model of a grazing ruminant, MINDY

2018 ◽  
Vol 156 (8) ◽  
pp. 980-995 ◽  
Author(s):  
P. Gregorini ◽  
F. D. Provenza ◽  
J. J. Villalba ◽  
P. C. Beukes ◽  
M. J. Forbes
Keyword(s):  
Dilution Rate ◽  
Internal State ◽  
Mechanistic Model ◽  
Herbage Intake ◽  
New Concepts ◽  
New Development ◽  
Oral Physiology ◽  
Oral Processing ◽  
And Function ◽  
Free Ranging

AbstractDetailed representation of ingesta inflow to and digesta outflow from the rumen is critical for improving the modelling of rumen function and herbage intake of grazing ruminants. The objective of the current work was to extend a mechanistic model of a grazing ruminant, MINDY, to simulate the dynamic links between ingestive and digestive processes as affected by forage and sward features (e.g. sward structure, herbage chemical composition) as well as the internal state of the animal. The work integrates existing aspects of forage ingestion, oral physiology and rumen digestion that influence ingesta characteristics and digesta outflows from the rumen, respectively. The paper describes the structure and function of the new development, assessing the new model in terms of dynamic changes of oral processing of ingesta and rumen dilution rate under different grazing contexts. MINDY reproduces characteristics of ingesta inflow to and digesta outflow from the rumen of grazing ruminants, achieving temporal patterns of occurrence within and between meals, similar to those for grazing animals reported in the literature. The model realistically simulates changes in particle size distribution of the ingestive bolus, bolus weight and rumen dilution rate in response to contrasting grazing management regimes. The new concepts encoded in MINDY capture the underlying biological mechanisms that drive the dynamic link between ingestion and digestion patterns. This development advances in the understanding and modelling of grazing and digestive behaviour patterns of free-ranging ruminants.

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

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110641
Author(s):  
Dandan Pu ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
Huiying Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Instrumental Analysis ◽  
Oral Processing

Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread

2018 ◽  
Vol 79 ◽  
pp. 408-417 ◽  
Author(s):  
Jing Gao ◽  
Shia Lyn Tay ◽  
Audrey Hui-Si Koh ◽  
Weibiao Zhou
Keyword(s):  
Bread Making ◽  
Low Protein ◽  
Oral Processing ◽  
Vacuum Mixing

scholarly journals Oral Processing of Low Water Content Foods - A Development to Hutchings and Lillford's Breakdown Path

2015 ◽  
Vol 46 (3) ◽  
pp. 212-218 ◽  
Author(s):  
David Hawthornthwaite ◽  
Yaneez Ramjan ◽  
Andrew Rosenthal
Keyword(s):  
Water Content ◽  
Oral Processing
Sign in / Sign up

Export Citation Format

Share Document