کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8983690 | 1109721 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Meat bolus properties in relation with meat texture and chewing context
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Variables linked to saliva-food matrix interactions (boli volume and weight, dry matter content) were not dependent on muscle fiber disorganization evaluated using shear tests. No texture effect was observed from the mechanical properties of the boli, whatever the chewing context. Denture wearers swallowed less disorganized boli but with a similar water content as dentate. Between subjects variability was the highest for saliva-food interactions and the lowest for mechanical properties. The variations obtained in meat boli characteristics could have consequences on sensory properties perception and on the digestion process.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 70, Issue 2, June 2005, Pages 365-371
Journal: Meat Science - Volume 70, Issue 2, June 2005, Pages 365-371
نویسندگان
Yven Claude, Culioli Joseph, Mioche Laurence,