Understanding the relevance of in-mouth food processing. A review of invitro techniques
Oral processing of food is the first step in the eating process. Although the food undergoes a number of changes during mastication that influence the subsequent steps, this stage has very often been neglected in studies of digestion, bioavailability, flavor release, satiety potential, glycemic index determination, etc. The present review draws on different sources such as nutrition, medicine, phoniatry and dentistry to explain some invitro oral processing methods and techniques that could be transferred to food technology studies to mimic invivo comminution, insalivation, and bolus formation, describing, as a necessary reference, the respective invivo physiological processes they attempt to imitate.Developing a deeper understanding of all the aspects of in-mouth process will help food technologists to give this crucial step the necessary attention its due importance and to consider better ways to incorporate it into their studies.
| Main Authors: | , , |
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| Format: | artículo de revisión biblioteca |
| Published: |
Elsevier BV
2014-01
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| Online Access: | http://hdl.handle.net/10261/334298 |
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