SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 5, Issue 11, 2014, Pages 2969-2980

The impact of mastication, salivation and food bolus formation on salt release during bread consumption

(5) Tournier, Carole a Grass, Manon a Septier, Chantal a Bertrand, Dominique b Salles, Christian a

a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION (France)

b Data_Frame (France)

Author keywords

[No Author keywords available]

Indexed keywords

SALT INTAKE;

ADULT; ANALYSIS; BREAD; CHEMISTRY; FEMALE; HUMAN; MALE; MASTICATION; METABOLISM; MIDDLE AGED; PHYSIOLOGY; SALIVA; SALIVATION; SALT INTAKE; SWALLOWING; TASTE;

ADULT; BREAD; DEGLUTITION; FEMALE; HUMANS; MALE; MASTICATION; MIDDLE AGED; SALIVA; SALIVATION; SODIUM CHLORIDE, DIETARY; TASTE;

FOOD PRODUCTS; MASTICATION; SODIUM; TEXTURES;

FOOD BOLUS; IN COMPOSITIONS; IN-VIVO; ORAL PROCESSING; SALT CONTENT; SODIUM RELEASE; SURFACE ELECTROMYOGRAPHY; TEXTURE IMAGE;

BAKERIES;

EID: 84908138634 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00446a Document Type: Article

Times cited : (46)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.