Breakdown pathways during oral processing of different breads: impact of crumb and crust structures.

about

Chewing bread: impact on alpha-amylase secretion and oral digestion.Kinetics of bread crumb hydration as related to porous microstructure.The important role of salivary α-amylase in the gastric digestion of wheat bread starch.

P2860

Q39102505-BD4719FC-2385-4A9A-BCEA-2EF37B98FCBA Q39551276-981F6CD1-F979-4E1A-B187-34F9E6C956D5 Q47271892-0307579E-3F13-4BC3-8037-FAAC1FE553C2

P2860

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures.

Item

http://www.wikidata.org/entity/Q40012936

description

2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年論文

@yue

2016年論文

@zh-hant

2016年論文

@zh-hk

2016年論文

@zh-mo

2016年論文

@zh-tw

2016年论文

@wuu

2016年论文

@zh

2016年论文

@zh-cn

name

Breakdown pathways during oral ...... of crumb and crust structures.

@en

type

Item

label

Breakdown pathways during oral ...... of crumb and crust structures.

@en

prefLabel

Breakdown pathways during oral ...... of crumb and crust structures.

@en

P1476

Breakdown pathways during oral ...... of crumb and crust structures.

@en

P2093

A Saint-Eve

http://www.w3.org/2001/XMLSchema#string

D Forest

http://www.w3.org/2001/XMLSchema#string

I Déléris

http://www.w3.org/2001/XMLSchema#string

I Souchon

http://www.w3.org/2001/XMLSchema#string

M Panouillé

http://www.w3.org/2001/XMLSchema#string

P Lejeune

http://www.w3.org/2001/XMLSchema#string

S Jourdren

http://www.w3.org/2001/XMLSchema#string

P2860

Role of physical bolus properties as sensory inputs in the trigger of swallowing.

Oral physiology and mastication.

The role of oral processing in dynamic sensory perception.

Physical and chemical transformations of cereal food during oral digestion in human subjects.

Model for understanding consumer textural food choice.

Can bread processing conditions alter glycaemic response?

Saliva flow rate, amylase activity, and protein and electrolyte concentrations in saliva after acute alcohol consumption.

Food sources of carbohydrates in a European cohort of adults.

Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study.

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

P304

1446-1457

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1039/C5FO01286D

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2016-02-09T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

26857555

http://www.w3.org/2001/XMLSchema#string

P921

bread

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures.

about

P2860

P2860

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P698

P921

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P698

P921