Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status
Author:
Affiliation:
1. INRAE UR-1268 Biopolymères Interactions et Assemblages
2. 44316 Nantes
3. France
4. Centre des Sciences du Goût et de l'Alimentation
5. AgroSup Dijon
6. CNRS
7. INRAE
8. Université Bourgogne Franche-Comté
Abstract
Variations of bolus properties (viscosity) with saliva for pulse proteins fortified cereal foods with (B = brioche, SC = sponge cake).
Funder
Agence Nationale de la Recherche
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02993A
Reference32 articles.
1. A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process
2. Salivary Flow Decreases in Healthy Elderly People Independently of Dental Status and Drug Intake
3. On the Oral Health and Chewing Enjoyment of the Elderly: A Review from the Point of Mechanics
4. Evidence-Based Recommendations for Optimal Dietary Protein Intake in Older People: A Position Paper From the PROT-AGE Study Group
5. Protein intake and exercise for optimal muscle function with aging: Recommendations from the ESPEN Expert Group
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