Impact de l’incorporation en protéines de légumineuses (pois et fève) dans des produits céréaliers (brioche et génoise) à destination de personnes âgées sur la transformation orale et la digestibilité in vitro des protéines-Reference-Cited by-同舟云学术

Impact de l’incorporation en protéines de légumineuses (pois et fève) dans des produits céréaliers (brioche et génoise) à destination de personnes âgées sur la transformation orale et la digestibilité in vitro des protéines

Published:2020-12 Issue:6 Volume:55 Page:317-324
ISSN:0007-9960
Container-title:Cahiers de Nutrition et de Diététique
language:fr
Short-container-title:Cahiers de Nutrition et de Diététique

Author:

Assad-Bustillos Melissa,Tournier Carole,Chiron Hubert,Guessasma Sofiane,Septier Chantal,Della Valle Guy,Feron Gilles

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference27 articles.

1. A comparison between young and elderly adults investigating the manual and oral capabilities during the eating process;Laguna;J Texture Stud,2016

2. Salivary flow decreases in healthy elderly people independently of dental status and drug intake;Vandenberghe-Descamps;J Texture Stud,2016

3. On the oral health and chewing enjoyment of the elderly: a review from the point of mechanics;Xu;J Texture Stud,2016

4. Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE Studdy Group;Bauer;J Am Med Dir Assoc,2013

5. Protein intake and exercise for optimal muscle function with aging: recommendations from the ESPEN Expert Group;Deutz;Clin Nutr,2014

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties;Trends in Food Science & Technology;2022-11

2. In vitro digestion of protein and starch in sponge cakes formulated with pea (Pisum sativum L.) ingredients;Food & Function;2022