Chewing bread: impact on alpha-amylase secretion and oral digestion
Author:
Affiliation:
1. CSGA (Centre des Sciences du Goût et de l'Alimentation)
2. CNRS
3. INRA
4. Université de Bourgogne Franche-Comté
5. F-21000 Dijon
6. UMR GMPA
7. AgroParisTech
8. Université Paris-Saclay
9. Thiverval-Grignon
Abstract
During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO00963H
Reference40 articles.
1. Physical and chemical transformations of cereal food during oral digestion in human subjects
2. Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability
3. Swallowing food without chewing; a simple way to reduce postprandial glycaemia
4. Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects
5. Effects of thorough mastication on postprandial plasma glucose concentrations in nonobese Japanese subjects
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