Impact de l’incorporation en protéines de légumineuses (pois et fève) dans des produits céréaliers (brioche et génoise) à destination de personnes âgées sur la transformation orale et la digestibilité in vitro des protéines

Laguna, 2016, A comparison between young and elderly adults investigating the manual and oral capabilities during the eating process, J Texture Stud, 47, 361, 10.1111/jtxs.12205 Vandenberghe-Descamps, 2016, Salivary flow decreases in healthy elderly people independently of dental status and drug intake, J Texture Stud, 47, 353, 10.1111/jtxs.12191 Xu, 2016, On the oral health and chewing enjoyment of the elderly: a review from the point of mechanics, J Texture Stud, 47, 323, 10.1111/jtxs.12206 Bauer, 2013, Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE Studdy Group, J Am Med Dir Assoc, 14, 542, 10.1016/j.jamda.2013.05.021 Deutz, 2014, Protein intake and exercise for optimal muscle function with aging: recommendations from the ESPEN Expert Group, Clin Nutr, 33, 929, 10.1016/j.clnu.2014.04.007 Peyron, 2013, Alimentation des séniors, comprendre le rôle de la mastication, Innov Agron, 33, 93 Chen, 2016, Food for elderly: challenges and opportunities, J Texture Stud, 47, 255, 10.1111/jtxs.12203 Schwartz, 2018, Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly, Innov Food Sci Emerg Technol, 46, 91, 10.1016/j.ifset.2017.09.008 Gosney, 2003, Are we wasting our money on food supplements in elder care wards?, J Adv Nurs, 43, 275, 10.1046/j.1365-2648.2003.02710.x Salles, 2011, In-mouth mechanisms leading to flavor release and perception, Crit Rev Food Sci Nutr, 51, 67, 10.1080/10408390903044693 Chen, 2009, Food oral processing – A review, Food Hydrocoll, 23, 1, 10.1016/j.foodhyd.2007.11.013 de Lavergne, 2017, Bolus matters: the influence of food oral breakdown on dynamic texture perception, Food Funct, 8, 464, 10.1039/C6FO01005A 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 Vandenberghe-Descamps, 2017, Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems, J Texture Stud, 48, 280, 10.1111/jtxs.12250 Vandenberghe-Descamps, 2018, Oral comfort: a new concept to understand elderly people's expectations in terms of food sensory characteristics, Food Qual Prefer, 70, 57, 10.1016/j.foodqual.2017.08.009 Lorieau, 2018, Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture, Food Res Int, 111, 31, 10.1016/j.foodres.2018.05.013 Braud, 2019, How oral health and food sensory properties impact oral comfort during consumption of apples: a comparative approach in seniors and young adults, J Texture Stud, 50, 271, 10.1111/jtxs.12450 Monnet, 2019, Legume enriched cereal products: a generic approach derived from material science to predict their structuring by the process and their final properties, Trends Food Sci Technol, 10.1016/j.tifs.2019.02.027 Young, 1994, Plant proteins in relation to human protein and amino acid nutrition, Am J Clin Nutr, 59, 1203S, 10.1093/ajcn/59.5.1203S Remond, 2007, Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects, Am J Clin Nutr, 85, 1286, 10.1093/ajcn/85.5.1286 Joubert, 2017, Chewing bread: impact on alpha-amylase secretion and oral digestion, Food Funct, 8, 607, 10.1039/C6FO00963H Gao, 2019, In vitro digestion of bread: how is it influenced by the bolus characteristics?, J Texture Stud, 50, 257, 10.1111/jtxs.12391 Minekus, 2014, A standardised static in vitro digestion method suitable for food–an international consensus, Food Funct, 5, 1113, 10.1039/C3FO60702J Assad-Bustillos, 2020, Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status, Food Funct, 11, 4535, 10.1039/C9FO02993A Assad-Bustillos, 2019, Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods, Food Res Int, 118, 13, 10.1016/j.foodres.2017.11.057 Assad-Bustillos, 2020, Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling, J Food Eng, 110108, 10.1016/j.jfoodeng.2020.110108 Assad-Bustillos, 2020, Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein fortified sponge-cake chewed by elderly, J Texture Stud, 51, 134, 10.1111/jtxs.12486