Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly-Reference-Cited by-同舟云学术

Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly

Published:2021 Issue:16 Volume:12 Page:7379-7389
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lorieau L.¹,Floury J.¹,Septier C.²,Laguerre A.²^ORCID,Le Roux L.¹,Hazart E.³,Ligneul A.³,Dupont D.¹,Vigneau E.⁴^ORCID,Hanafi M.⁴,Feron G.²,Labouré H.²^ORCID

Affiliation:

1. STLO, INRAE, Institut Agro, 35042, Rennes, France

2. Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France

3. Lactalis, France

4. ONIRIS, France

Abstract

We found no correlation between perception of bolus formation and rheological properties of the bolus. Saliva is more important for bolus formation in elderly individuals with poor dentition.

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/2021/FO/D1FO00767J

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