A5020401514- Temporomandibular Joint Disorders
- Dysphagia Assessment and Management
- Nutrition and Health in Aging
- Muscle metabolism and nutrition
- Dental Erosion and Treatment
- Diet and metabolism studies
- Dental Health and Care Utilization
- Child Nutrition and Feeding Issues
- Nutritional Studies and Diet
- Orthodontics and Dentofacial Orthopedics
- Meat and Animal Product Quality
- Oropharyngeal Anatomy and Pathologies
- Voice and Speech Disorders
- Food composition and properties
- Muscle Physiology and Disorders
- Advanced Sensor and Energy Harvesting Materials
- Esophageal and GI Pathology
- Oral and gingival health research
- Botulinum Toxin and Related Neurological Disorders
- Obstructive Sleep Apnea Research
- Celiac Disease Research and Management
- Culinary Culture and Tourism
- Sports Performance and Training
- Oral and Craniofacial Lesions
- Digestive system and related health
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2014-2024
Unité de Nutrition Humaine
2015-2024
Centre de Recherche en Nutrition Humaine d'Auvergne
2014-2024
Université Clermont Auvergne
2015-2024
Institut National de la Recherche Agronomique
1993-2015
Centre de Recherche en Nutrition Humaine Rhône-Alpes
2009-2013
Centre Hospitalier Universitaire de Clermont-Ferrand
2010
Hospital Fatuma Bourguiba Monastir
2009
L'Oréal (France)
2006
Instituto Tecnológico Agrario de Castilla y León
2005
Mastication is continually modified throughout the chewing sequence in response to texture of food. The aim this work was compare effects an increase hardness two model food types, presenting either elastic or plastic rheological properties, on mastication. Each type consisted four products different hardness. Sensory testing experiments conducted with one group 14 subjects showed significant perceived differences between terms their increasing Fifteen other volunteers were asked chew three...
There is a large variability between and among individuals in the physiology of mastication, but it not known whether this produces similar particle sizes food boluses at end chewing process. Food obtained just before swallowing were analyzed ten subjects (aged 36.7 ± 9.5 yrs) with normal dentition. samples 3 nuts (peanut, almond, pistachio) vegetables (cauliflower, radish, carrot) chewed expectorated after self-estimated complete mastication. Measurements sieving laser diffraction methods...
The objective of this work was to study the influence age on ability subjects adapt mastication changes in hardness foods. carried out 67 volunteers aged from 25 75 yr (29 males, 38 females) who had complete healthy dentitions. Surface electromyograms left and right masseter temporalis muscles were recorded simultaneously with jaw movements using an electromagnetic transducer. Each volunteer asked chew swallow four visco-elastic model foods different hardness, each presented three times...
Many studies show a consistent individual chewing pattern; being governed by pattern generator and regulated sensory feedback. The aim of this study was to determine the variation in between sessions, replicates subjects using elastic model foods. Fifteen young male were selected chew four food products differing hardness. Four sessions performed at 1‐wk intervals for each subject and, within session, foods presented 3 times each. Jaw movement recorded simultaneously with masseter anterior...
Ageing is characterized by a decline in muscle mass that could be explained defect the regulation of postprandial protein metabolism. Indeed, stimulatory effect food intake on synthesis and its inhibitory proteolysis blunted old muscles from both animals humans. Recently, low grade inflammation has been suspected to one factors responsible for decreased sensitivity metabolism intake. This study was undertaken examine long‐term prevention during ageing. Old rats (20 months age) were separated...
Background Swallowing is triggered when a food bolus being prepared by mastication has reached defined state. However, although this view consensual and well supported, the physical properties of swallowable have been under-researched. We tested hypothesis that measuring changes during masticatory sequence to deglutition would reveal potentially involved in swallowing initiation. Methods Twenty normo-dentate young adults were instructed chew portions cereal spit out boluses at different...
This study was designed to investigate the relationship among jaw movements, physical characteristics of food, and sensory perception hardness in man. Vertical movements mandible were recorded with an infrared tracking device humans during biting on two test foods, carrot cheese. Samples standard length (2 cm) width prepared three different thicknesses (0.5, 1.0, 1.5 cm). Nine subjects asked perform types bite their incisor teeth. In first, they cut through then stopped spat out pieces (bite...
The present review covers current knowledge about the ageing of oral physiology related to mastication and its effects on eating behaviour. Mastication is first process undergone by a food during feeding. It has key role in maintenance nutritional status two respects. First, perceptions food's sensory properties elicited chewing swallowing are one major determinants pleasure which drives us eat; second, swallowed bolus affected conditions this may modulate subsequent phases digestion. Ageing...
The objective of the present study was to assess impact age and dentition status on masticatory function. A three-arm case–control performed. Group 1 ( n 14) composed young fully dentate subjects (age 35·6 ± 10·6 years), group 2 aged 68·8 7·0 years) 3 full denture wearers 68·1 7·2 years). Mastication adaptation assessed in course chewing groundnuts carrots swallowing threshold. Particle size distribution chewed food, electromyographic (EMG) activity masseter temporalis muscles during...
There is no established quantitative, objective method to differentiate individuals with good masticatory function from those lacking this attribute. The aim of study was specify a normal range median particle size values for masticated raw carrots collected just before being swallowed. normative indicator (MNI) value thus obtained based on seven studies carried out by different investigators using methods measuring in carrot boluses. A simple mathematical transformation variables and the...