Food oral management: physiology and objective assessment
Tài liệu tham khảo
Chen, 2015, Food oral processing: mechanisms and implications of food oral destruction, Trends Food Sci Technol, 45, 222, 10.1016/j.tifs.2015.06.012
Guinard, 1996, The sensory perception of texture and mouthfeel, Trends Food Sci Technol, 71, 213, 10.1016/0924-2244(96)10025-X
Hutchings, 1988, The perception of food texture e the philosophy of the breakdown path, J Texture Stud, 19, 103, 10.1111/j.1745-4603.1988.tb00928.x
Lucas, 2002, Food physics and physiology, Food Qual Prefer, 13, 203, 10.1016/S0950-3293(00)00036-7
Hiiemae, 1999, Food transport and bolus formation during complete feeding sequences on foods of different initial consistency, Dysphagia, 14, 31, 10.1007/PL00009582
Chen, 2009, Food oral processing—a review, Food Hydrocoll, 23, 1, 10.1016/j.foodhyd.2007.11.013
Stokes, 2013, Oral processing, texture and mouthfeel: from rheology to tribology and beyond, Curr Opin Colloid Interface Sci, 18, 349, 10.1016/j.cocis.2013.04.010
Foegeding, 2015, Transforming structural breakdown into sensory perception of texture, J Texture Stud, 46, 152, 10.1111/jtxs.12105
Çakır, 2012, Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures, Food Hydrocoll, 29, 234, 10.1016/j.foodhyd.2012.02.006
Koç, 2013, Food oral processing: conversion of food structure to textural perception, Ann Rev Food Sci Technol, 4, 237, 10.1146/annurev-food-030212-182637
Koç, 2014, Adaptation of oral processing to the fracture properties of soft solids, J Texture Stud, 45, 47, 10.1111/jtxs.12051
Devezeaux de Lavergne, 2015, Eating behaviour explains differences between individuals in dynamic texture perception of sausages, Food Qual Prefer, 41, 189, 10.1016/j.foodqual.2014.12.006
Witt, 2015, Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids, Curr Opin Food Sci, 3, 110, 10.1016/j.cofs.2015.06.011
Brown, 1994, Characterisation of patterns of chewing behaviour in human subjects and their influence on texture perception, J Texture Stud, 25, 455, 10.1111/j.1745-4603.1994.tb00774.x
Jeltema, 2014, Importance of understanding mouth behaviour when optimizing product texture now and in the future, 423
Rey, 2007, EMG assessment of chewing behaviour for food evaluation: influence of personality characteristics, Food Qual Prefer, 18, 585, 10.1016/j.foodqual.2006.08.002
Paphangkorakit, 1997, The effect of pressure on a maximum incisal bite force in man, Arch Oral Biol, 42, 11, 10.1016/S0003-9969(96)00106-9
Fontijn-Tekamp, 2000, Biting and chewing in overdentures, full dentures, and natural dentitions, J Dent Res, 79, 1519, 10.1177/00220345000790071501
Koolstra, 1997, Dynamics of the human masticatory muscles during a jaw open-close movement, J Biomech, 30, 883, 10.1016/S0021-9290(97)00047-X
Daumas, 2005, Jaw mechanism modelling and simulation, Mech Mach Theory, 40, 821, 10.1016/j.mechmachtheory.2004.12.011
Palmer, 1997, Tongue-jaw linkages in human feeding: a preliminary videofluorographic study, Arch Oral Biol, 42, 429, 10.1016/S0003-9969(97)00020-4
Okada, 2007, Oral behaviour from food intake until terminal swallow, Physiol Behav, 90, 172, 10.1016/j.physbeh.2006.09.032
Prinz, 1997, An optimization model for mastication and swallowing in mammals, Proc R Soc Lond Ser B, 264, 1715, 10.1098/rspb.1997.0238
Chen, 2011, The determining role of bolus rheology in triggering a swallowing, Food Hydrocoll, 25, 325, 10.1016/j.foodhyd.2010.06.010
Peyron, 2011, Role of physical bolus properties as sensory inputs in the trigger of swallowing, PLoS ONE, 6, e21167, 10.1371/journal.pone.0021167
Aps, 2005, Review: The physiology of saliva and transfer of drugs into saliva, Forensic Sci Int, 150, 119, 10.1016/j.forsciint.2004.10.026
Humphrey, 2001, A review of saliva: normal composition, flow, and function, J Prosthet Dent, 85, 162, 10.1067/mpr.2001.113778
Pedersen, 2002, Saliva and gastrointestinal functions of taste, mastication, swallowing and digestion, Oral Dis, 8, 117, 10.1034/j.1601-0825.2002.02851.x
Neyraud, 2012, Variability of human saliva composition: possible relationships with fat perception and liking, Arch Oral Biol, 57, 556, 10.1016/j.archoralbio.2011.09.016
Janssen, 2007, Relations between rheological properties, saliva-induced structure breakdown and sensory texture attributes of custards, J Texture Stud, 38, 42, 10.1111/j.1745-4603.2007.00085.x
Prinz, 2007, In vitro simulation of the oral processing of semi-solid foods, Food Hydrocoll, 21, 397, 10.1016/j.foodhyd.2006.04.009
Hoebler, 1998, Physical and chemical transformations of cereal food during oral digestion in human subjects, Br J Nutr, 80, 429, 10.1017/S0007114598001494
Engelen, 2007, The effect of saliva composition on texture perception of semi-solids, Arch Oral Biol, 52, 518, 10.1016/j.archoralbio.2006.11.007
Khan, 2009, Oro-sensory perception of dietary lipids: new insights into the fat taste transduction, Biochim Biophys (BBA)—Mol Cell Biol Lipids, 1791, 149
Kawai, 2003, Importance of lipolysis in oral cavity for orosensory detection of fat, Am J Physiol—Regul Integr Comp Physiol, 285, 447, 10.1152/ajpregu.00729.2002
Poette, 2014, Fat sensitivity in humans oleic acid detection threshold is linked to saliva composition and oral volume, Flavour Fragr J, 29, 39, 10.1002/ffj.3177
Vingerhoeds, 2005, Emulsion flocculation induced by saliva and mucin, Food Hydrocoll, 19, 915, 10.1016/j.foodhyd.2004.12.005
Medicis, 1998, Natural bite sizes for common foods, J Dent Res, 77, 295
Mishellany-Dutour, 2012, Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition, PLoS ONE, 7, e41276, 10.1371/journal.pone.0041276
Hattori, 2009, Bite forces and their resultants during forceful intercuspal clenching in humans, J Biomech, 42, 1533, 10.1016/j.jbiomech.2009.03.040
Fernandes, 2003, A novel sensor for bite force determinations, Dent Mater, 19, 118, 10.1016/S0109-5641(02)00020-9
FlanaganD, 2012, Jaw bite force measurement device, J Oral Implantol, 38, 361, 10.1563/AAID-JOI-D-10-00101
Shimada, 2012, Measurement of dynamic bite force during mastication, J Oral Rehabil, 39, 349, 10.1111/j.1365-2842.2011.02278.x
González, 2001, Review: The use of electromyography on food texture assessment, Food Sci Technol Int, 7, 461, 10.1106/NRHT-L39D-HY1Y-8RGB
Hiiemae, 2004, Mechanisms of food reduction, transport and deglutition: how the texture of food affects feeding behaviour, J Texture Stud, 35, 171, 10.1111/j.1745-4603.2004.tb00832.x
Mioche, 2003, Chewing behaviour and bolus formation during mastication of meat with different textures, Arch Oral Biol, 48, 193, 10.1016/S0003-9969(03)00002-5
Woda, 2006, Adaptation of healthy mastication to factors pertaining to the individual or to the food, Physiol Behav, 89, 28, 10.1016/j.physbeh.2006.02.013
Kakizaki, 2002, Coordination between the masticatory and tongue muscles as seen with different foods in consistency and in reflex activities during natural chewing, Brain Res, 929, 210, 10.1016/S0006-8993(01)03392-3
Peyron, 1996, Masticatory jaw movement recordings: a new method to investigate food texture, Food Qual Prefer, 7, 229, 10.1016/S0950-3293(96)00014-6
Hennequin, 2005, Clinical evaluation of mastication: validation of video versus electromyography, Clin Nutr, 24, 314, 10.1016/j.clnu.2004.11.010
Mioche, 2002, A postero-anterior videofluorographic study of the intra-oral management of food in man, Arch Oral Biol, 47, 267, 10.1016/S0003-9969(02)00007-9
Taniguchi, 2013, Fluoroscopic evaluation of tongue and jaw movements during mastication in healthy humans, Dysphagia, 28, 419, 10.1007/s00455-013-9453-1
Gassert, 2015, Evaluating muscles underlying tongue base retraction in deglutition using muscular functional Magnetic Resonance Imaging (mfMRI), Magn Reson Imaging
Taniguchi, 2008, Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing, J Appl Physiol, 105, 791, 10.1152/japplphysiol.90485.2008
Kieser, 2008, Measuring intraoral pressure: adaptation of a dental appliance allows measurement during function, Dysphagia, 23, 237, 10.1007/s00455-007-9126-z
Alsanei, 2014, Studies of the oral capabilities in relation to bolus manipulations and the ease of initiating bolus flow, J Texture Stud, 45, 1, 10.1111/jtxs.12041
Alsanei, 2015, Food oral breaking and the determining role of tongue muscle strength, Food Res Int, 67, 331, 10.1016/j.foodres.2014.11.039
Ishihara, 2013, Compression test of food gels on artificial tongue and its comparison with human test, J Texture Stud, 44, 104, 10.1111/jtxs.12002
Perlman, 1991, Use of the electroglottography for measurement of temporal aspects of the swallow: preliminary observations, Dysphagia, 6, 88, 10.1007/BF02493485
Ishihara, 2011, Swallowing profiles of food polysaccharide gels in relation to bolus rheology, Food Hydrocoll, 25, 1016, 10.1016/j.foodhyd.2010.09.022
Buettner, 2001, Observation of the swallowing process by application of videofluoroscopy and Real-time Magnetic Resonance Imaging. Consequences for retronasal aroma stimulation, Chem Senses, 26, 1211, 10.1093/chemse/26.9.1211
Gavião, 2004, Chewing behaviour and salivary secretion, Eur J Oral Sci, 112, 19, 10.1111/j.0909-8836.2004.00105.x
Mounayar, 2013, Oral fat sensitivity in humans: links to saliva composition before and after stimulation by oleic acid, Chemosens Percept, 6, 118, 10.1007/s12078-013-9152-1
Mounayar, 2014, Salivary markers of taste sensitivity to oleic acid: a combined proteomics and metabolomics approach, Metabolomics, 10, 688, 10.1007/s11306-013-0602-1
de Jong, 2007, Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels, Food Hydrocoll, 21, 1172, 10.1016/j.foodhyd.2006.09.004
Peyron, 2004, Particle size distribution of food boluses after mastication of six natural foods, J Dent Res, 83, 578, 10.1177/154405910408300713
Hoebler, 2000, Particle size of solid food after human mastication and in vitro simulation of oral breakdown, Int J Food Sci Nutr, 51, 353, 10.1080/096374800426948
Tournier, 2012, Characterization of bread breakdown during mastication by image texture analysis, J Food Eng, 113, 615, 10.1016/j.jfoodeng.2012.07.015