Food structure breakdown in the mouth to enhance bioactivity

Food Science and Technology

Volumn 26, Issue 1, 2012, Pages 32-34

  Morgenstern, Marco ^a   Foster, Kylie ^b   James, Bryony ^c  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMER PREFERENCES; DIGESTIVE ENZYMES; FOOD SCIENCE AND TECHNOLOGY; FOOD STRUCTURES; FOOD TASTE; FUNCTIONAL INGREDIENT; HEALTH BENEFITS; PHYSIOLOGICAL RESPONSE; STRUCTURE BREAKDOWN;

BODY FLUIDS; FOOD PROCESSING; FOOD PRODUCTS; PHYSIOLOGY; STARCH; SUGARS;

PHYSIOLOGICAL MODELS;

EID: 84859468457     PISSN: 14753324     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Monro, J. A. et al. (2010). Relative glycaemic impact of customarily consumed portions of eighty-three foods measured by digesting in vitro and adjusting for food mass and apparent glucose disposal. Brit. J. Nutr., 104, 407-417.
2. O'Dea, K., Nestel, P. J. and Antonoff, L. (1980). Physical factors influencing postprandial glucose and insulin responses to starch. Am. J. Clin. Nutr., 33(4), 760-765. (Pubitemid 10077662)
3. O'Dea, K., Snow, P. and Nestel, P. (1981). Rate of starch hydrolysis in vitro as a predictor of metabolic responses to complex carbohydrate in vivo. Am. J. Clin. Nutr., 34(10), 1991-1993. (Pubitemid 12198633)
4. Read, N. W. et al. (1986). Swallowing food without chewing; a simple way to reduce postprandial glycaemia. Brit. J. Nutr., 5, 43-47. (Pubitemid 16180194)
5. Parada, J. and Aguilera, J. M. (2007). Food microstructure affects the bioavailability of several nutrients. J. Food Sci., 72(2), R21-R32. (Pubitemid 46392370)
6. Hutchings, S. C. et al. (2011). Mastication of heterogeneous foods: peanuts inside two different food matrices. Food Qual. Prefer., 22(4), 332-339.
7. Spence, C. (2011). Mouthwatering: the influence of environmental and cognitive factors on salivation and gustatory/flavor perception. J. Text. Studies, 42(2), 157-171.