Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods

Food Research International

Volumn 118, Issue , 2019, Pages 13-21

  Assad Bustillos, M ^a,b,c   Tournier, C ^a   Septier, C ^a   Della Valle, G ^b   Feron, G ^a  

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

^b INRA   (France)

^c CERELAB   (France)

Author keywords

Cereals; Chewing; Dental status; Food bolus; Hydration; Viscosity

Indexed keywords

HYDRATION; MASTICATION; VISCOSITY;

APPARENT VISCOSITY; CEREALS; COMFORT PERCEPTION; DENTAL STATUS; ELDERLY POPULATIONS; FOOD BOLUS; ORAL PROCESSING; PHENOMENOLOGICAL MODELING;

CEREAL PRODUCTS;

AGED; FEMALE; FOOD GRAIN; HEALTH; HUMAN; MALE; MASTICATION; MULTIVARIATE ANALYSIS; PERCEPTION; PHYSIOLOGY; QUESTIONNAIRE; SALIVA; SALIVATION; VISCOSITY;

AGED; EDIBLE GRAIN; FEMALE; HUMANS; MALE; MASTICATION; MULTIVARIATE ANALYSIS; ORAL HEALTH; PERCEPTION; SALIVA; SALIVATION; SURVEYS AND QUESTIONNAIRES; VISCOSITY;

EID: 85034837753     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.11.057     Document Type: Article

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