Understanding the relevance of in-mouth food processing. A review of in vitro techniques

作者：Morell Pere; Hernando Isabel; Fiszman Susana M^*

来源：Trends in Food Science & Technology, 2014, 35(1): 18-31.

DOI：10.1016/j.tifs.2013.10.005

Oral processing of food is the first step in the eating process. Although the food undergoes a number of changes during mastication that influence the subsequent steps, this stage has very often been neglected in studies of digestion, bioavailability, flavor release, satiety potential, glycemic index determination, etc. The present review draws on different sources such as nutrition, medicine, phoniatry and dentistry to explain some in vitro oral processing methods and techniques that could be transferred to food technology studies to mimic in vivo comminution, insalivation, and bolus formation, describing, as a necessary reference, the respective in vivo physiological processes they attempt to imitate.
Developing a deeper understanding of all the aspects of in-mouth process will help food technologists to give this crucial step the necessary attention its due importance and to consider better ways to incorporate it into their studies.

• 出版日期2014-1