کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9409051 | 1290664 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The role of friction in perceived oral texture
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Instrumentally measured in vitro friction in semi-solid foods was related to oral texture sensations. Increased fat content resulted in lower sensations of roughness, higher sensations of creaminess, and lower friction, suggesting that lubrication is the mechanism by which fat affects oral texture in low fat foods. Starch breakdown by salivary amylase in low fat foods resulted in reduced friction, possibly through the release of fat from the starch food matrix, and the migration of fat to the surface of the bolus where it becomes available for lubrication. No evidence was found that salivary mucins or salivary viscosity play a role in lubrication. Astringent sensations may be related to reduced lubrication and increased friction caused by particles, either resulting from precipitation of salivary protein rich proteins or from flocculation of dead cells.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 16, Issue 2, March 2005, Pages 121-129
Journal: Food Quality and Preference - Volume 16, Issue 2, March 2005, Pages 121-129
نویسندگان
René A. de Wijk, Jon F. Prinz,