کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6051315 1583340 2012 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Solid cheese consumption: Quantification of oral coating
موضوعات مرتبط
علوم پزشکی و سلامت پزشکی و دندانپزشکی دندانپزشکی، جراحی دهان و پزشکی
پیش نمایش صفحه اول مقاله
Solid cheese consumption: Quantification of oral coating
چکیده انگلیسی
Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quantification of food remaining after the in vivo ingestion of a solid food. This method was investigated in 12 non-trained subjects who consumed four melted cheeses differing in terms of their fat and water contents. Mouth coating was determined by fluorescence measurements using curcumin, an oil-soluble dye that had been added to the cheeses during their preparation. The results obtained showed that this method was reproducible, reliable and discriminating and could be used for solid cheeses covering a broad range of textures.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Archives of Oral Biology - Volume 57, Issue 1, January 2012, Pages 81-86
نویسندگان
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