1
40
2
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1039/d0fo00821d" target="_blank" rel="noreferrer noopener">http://doi.org/10.1039/d0fo00821d</a>
Search for Full-text
Locate full-text within NEOMED Library's e-journal collections
<a href="http://neomed.idm.oclc.org/login?url=http://doi.org/10.1039/d0fo00821d" target="_blank" rel="noreferrer noopener">NEOMED Full-text Holding (if available) - Proxy: DOI10.1039/d0fo00821d</a>
<p>Users with a NEOMED Library login can search for full-text journal articles at the following url: <a href="https://libraryguides.neomed.edu/home">https://libraryguides.neomed.edu/home</a></p>
Update Year & Number
July 2020 List
NEOMED College
NEOMED College of Medicine
NEOMED Department
Department of Anatomy & Neurobiology
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods.
Publisher
An entity responsible for making the resource available
Food & Function
Date
A point or period of time associated with an event in the lifecycle of the resource
2020
2020-06
Creator
An entity primarily responsible for making the resource
van Eck A; Franks E; Vinyard CJ; Galindo-Cuspinera V; Fogliano V; Stieger M; Scholten E
Description
An account of the resource
Condiments are rarely consumed on their own. Although addition of condiments to carrier foods is known to affect oral processing behavior and sensory perception, an understanding of how different condiment properties impact oral processing behavior and sensory perception of solid carrier foods is lacking. This study aimed to understand the role of condiments varying in composition and/or rheological properties in bolus formation facilitation, and how they influence oral processing behavior and sensory perception of solid carrier foods. Two carriers (bread, cooked potato) were combined with mayonnaises differing in fat content and viscosity. Addition of mayonnaises changed bolus properties of solid carrier foods considerably (i.e. decreased bread firmness, increased potato cohesiveness, increased lubrication of both bread and potato bolus) and, consequently, facilitated faster bolus formation. While addition of mayonnaises to bread and potatoes decreased the number of chewing cycles before swallowing, consumers did not change muscle activities or jaw movements per chew. No effect of mayonnaise fat content on oral processing behavior of composite foods was observed. Low viscosity mayonnaise resulted in faster bolus formation and swallowing compared to high viscosity mayonnaise. Low viscosity mayonnaise penetrated faster into bread boli leading to faster softening of bread boli. Also in the case of potato, low viscosity mayonnaise lead to faster bolus formation than for high viscosity mayonnaise. The low viscosity mayonnaise mixed more easily with potato bolus pieces, enhancing adhesion between pieces. Both mayonnaise fat content and viscosity influenced sensory perception of composite foods considerably, especially in terms of fattiness and creaminess. We conclude that oral processing behavior, bolus formation and sensory perception of solid carrier foods can be modified considerably by condiments. While composition and rheological properties of condiments have a large effect on bolus formation and sensory perception of solid carrier foods, these aspects have a limited effect on oral processing behavior of composite foods. Oral processing behavior is dominated by the properties of the solid carrier food. Tailoring condiment-carrier combinations could be an effective strategy to increase healthy eating, alter food intake for populations such as the elderly, and increase food appreciation.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1039/d0fo00821d" target="_blank" rel="noreferrer noopener">10.1039/d0fo00821d</a>
Rights
Information about rights held in and over the resource
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Format
The file format, physical medium, or dimensions of the resource
journalArticle
2020
Department of Anatomy & Neurobiology
Fogliano V
Food & function
Franks E
Galindo-Cuspinera V
journalArticle
July 2020 List
NEOMED College of Medicine
Scholten E
Stieger M
van Eck A
Vinyard CJ
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1039/c2fo30058c" target="_blank" rel="noreferrer noopener">http://doi.org/10.1039/c2fo30058c</a>
Pages
795–809
Issue
8
Volume
3
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
The health benefits of blackcurrants.
Publisher
An entity responsible for making the resource available
Food & function
Date
A point or period of time associated with an event in the lifecycle of the resource
2012
2012-08
Subject
The topic of the resource
*Health Promotion; *Ribes/chemistry; Anthocyanins/analysis; Anti-Infective Agents; Anti-Inflammatory Agents; Antineoplastic Agents; Antioxidants; Fatty Acids; Flavonoids/analysis; Fruit/chemistry; Humans; Phytogenic; Phytotherapy; Plant Extracts/adverse effects/pharmacokinetics/pharmacology; Unsaturated/analysis
Creator
An entity primarily responsible for making the resource
Gopalan Ashwin; Reuben Sharon C; Ahmed Shamima; Darvesh Altaf S; Hohmann Judit; Bishayee Anupam
Description
An account of the resource
The blackcurrant (Ribes nigrum L., Grossulariceae), a small, perennial shrub native to central Europe and northern Asia, is cultivated throughout the world, including the United States. In addition to its anecdotal use in traditional herbal medicine, modern laboratories have demonstrated the potent anti-inflammatory, antioxidant and antimicrobial effects of blackcurrant constituents on a myriad of disease states. The properties of the blackcurrants are conferred from its biochemical constituents, some of which include anthocyans (specifically delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside), flavonols, phenolic acids and polyunsaturated fatty acids. A plethora of studies have been published with regards to its various therapeutic applications. This article attempts to summarize these studies, providing a general overview of the research in this field. Several studies focus on the therapeutic potential of blackcurrants with regards to hypertension and other cardiovascular-associated illnesses, neoplastic, neurodegenerative and ocular diseases, nephrolithiasis, and diabetic neuropathy. Safety concerns and future directions are also mentioned, suggesting the critical examination of the exact mechanism of action, specific radical-scavenging capabilities of the blackcurrants and the crucial need for well-designed clinical trials to ensure the successful use of blackcurrants in a clinical setting.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1039/c2fo30058c" target="_blank" rel="noreferrer noopener">10.1039/c2fo30058c</a>
Rights
Information about rights held in and over the resource
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
*Health Promotion
*Ribes/chemistry
2012
Ahmed Shamima
Anthocyanins/analysis
Anti-Infective Agents
Anti-Inflammatory Agents
Antineoplastic Agents
Antioxidants
Bishayee Anupam
Darvesh Altaf S
Department of Pharmaceutical Sciences
Fatty Acids
Flavonoids/analysis
Food & function
Fruit/chemistry
Gopalan Ashwin
Hohmann Judit
Humans
NEOMED College of Pharmacy
Phytogenic
Phytotherapy
Plant Extracts/adverse effects/pharmacokinetics/pharmacology
Reuben Sharon C
Unsaturated/analysis