Understanding the relevance of in-mouth food processing. A review of invitro techniques

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.

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Main Authors: Morell, Pere, Hernando, Isabel, Fiszman, Susana
Other Authors: European Commission
Format: artículo de revisión biblioteca
Published: Elsevier BV 2014-01
Online Access:http://hdl.handle.net/10261/334298
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spelling dig-iata-es-10261-3342982023-08-31T12:50:16Z Understanding the relevance of in-mouth food processing. A review of invitro techniques Morell, Pere Hernando, Isabel Fiszman, Susana European Commission Ministerio de Economía y Competitividad (España) 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. The authors wish to acknowledge the financial support of the Spanish Government (project AGL2012-36753-C02) and gratefully acknowledge the financial support of EU FEDER funds. Mary Georgina Hardinge assisted with the translation and corrected the English text. 2023-08-31T12:50:16Z 2023-08-31T12:50:16Z 2014-01 2023-08-31T12:50:16Z artículo de revisión doi: 10.1016/j.tifs.2013.10.005 issn: 0924-2244 Trends in Food Science and Technology 35(1): 18-31 (2014) http://hdl.handle.net/10261/334298 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO//AGL2012-36753-C02-02/ES/FORMULACION DE ALIMENTOS CON HIDROCOLOIDES DE EFECTO SACIANTE. REOLOGIA, ESTRUCTURA Y PERCEPCION SENSORIAL Y DEL CONSUMIDOR. ESTUDIO DE TRAYECTORIA ORAL Y DIGESTION IN VITRO/ http://dx.doi.org/10.1016/j.tifs.2013.10.005 Sí none Elsevier BV
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country España
countrycode ES
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libraryname Biblioteca del IATA España
description 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.
author2 European Commission
author_facet European Commission
Morell, Pere
Hernando, Isabel
Fiszman, Susana
format artículo de revisión
author Morell, Pere
Hernando, Isabel
Fiszman, Susana
spellingShingle Morell, Pere
Hernando, Isabel
Fiszman, Susana
Understanding the relevance of in-mouth food processing. A review of invitro techniques
author_sort Morell, Pere
title Understanding the relevance of in-mouth food processing. A review of invitro techniques
title_short Understanding the relevance of in-mouth food processing. A review of invitro techniques
title_full Understanding the relevance of in-mouth food processing. A review of invitro techniques
title_fullStr Understanding the relevance of in-mouth food processing. A review of invitro techniques
title_full_unstemmed Understanding the relevance of in-mouth food processing. A review of invitro techniques
title_sort understanding the relevance of in-mouth food processing. a review of invitro techniques
publisher Elsevier BV
publishDate 2014-01
url http://hdl.handle.net/10261/334298
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AT fiszmansusana understandingtherelevanceofinmouthfoodprocessingareviewofinvitrotechniques
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