Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly

[Display omitted] •FT-IR tests revealed in situ lower oral starch digestion in impaired masticated boluses.•Gastric protein digestibility was lower in the poorly masticated gluten-free bread tested.•Deficient mastication did not alter protein hydrolysis and sugar release at the end of digestion.•Def...

Full description

Saved in:
Bibliographic Details
Published inFood research international Vol. 165; p. 112523
Main Authors Ribes, Susana, Genot, Mélany, Vénien, Annie, Santé-Lhoutellier, Véronique, Peyron, Marie-Agnès
Format Journal Article
LanguageEnglish
Published Canada Elsevier Ltd 01.03.2023
Elsevier
Subjects
Aged
Ageing
bioavailability
Bread
decline
digestible protein
digestion
elderly
food research
Gluten-free bread
Humans
In vitro digestion
In vitro mastication
intestines
Life Sciences
lipid peroxidation
Mastication
Nutrients
Protein
proteolysis
Starch
Stomach
sugars
Gluten-free bread
In vitro mastication
In vitro digestion
Starch
Ageing
Protein
Gluten -free bread
Online AccessGet full text
ISSN0963-9969
1873-7145
1873-7145
DOI10.1016/j.foodres.2023.112523

Cover

Abstract [Display omitted] •FT-IR tests revealed in situ lower oral starch digestion in impaired masticated boluses.•Gastric protein digestibility was lower in the poorly masticated gluten-free bread tested.•Deficient mastication did not alter protein hydrolysis and sugar release at the end of digestion.•Deficient mastication did not impact on lipid peroxidation at the end of digestion. The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM2 masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.
AbstractList The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM² masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.
The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.
This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
[Display omitted] •FT-IR tests revealed in situ lower oral starch digestion in impaired masticated boluses.•Gastric protein digestibility was lower in the poorly masticated gluten-free bread tested.•Deficient mastication did not alter protein hydrolysis and sugar release at the end of digestion.•Deficient mastication did not impact on lipid peroxidation at the end of digestion. The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM2 masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.
The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM2 masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM2 masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.
ArticleNumber 112523
Author Peyron, Marie-Agnès
Ribes, Susana
Genot, Mélany
Santé-Lhoutellier, Véronique
Vénien, Annie
Author_xml – sequence: 1
  givenname: Susana
  surname: Ribes
  fullname: Ribes, Susana
  email: surillo@upv.es
  organization: Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
– sequence: 2
  givenname: Mélany
  surname: Genot
  fullname: Genot, Mélany
  organization: INRAE, QuaPA UR 370, F-63122 Saint Genès Champanelle, France
– sequence: 3
  givenname: Annie
  surname: Vénien
  fullname: Vénien, Annie
  organization: INRAE, QuaPA UR 370, F-63122 Saint Genès Champanelle, France
– sequence: 4
  givenname: Véronique
  surname: Santé-Lhoutellier
  fullname: Santé-Lhoutellier, Véronique
  organization: INRAE, QuaPA UR 370, F-63122 Saint Genès Champanelle, France
– sequence: 5
  givenname: Marie-Agnès
  surname: Peyron
  fullname: Peyron, Marie-Agnès
  organization: Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
BackLink https://www.ncbi.nlm.nih.gov/pubmed/36869523$$D View this record in MEDLINE/PubMed
https://hal.inrae.fr/hal-03957583$$DView record in HAL
BookMark eNqFkc1uEzEURkeoiKaFRwB5CYsJ_hl7xmKBqgooUqRuYG15PNeJI8cutlMpD9D3xumELthkZenqfPda37lqLkIM0DTvCV4STMTn7dLGOCXIS4opWxJCOWWvmgUZetb2pOMXzQJLwVophbxsrnLeYowF7-Wb5pKJQcjKL5qn-6Q90mFCa51Lii4UyMWFOgz7khyEgkYXtTGQsxudd-WAokVrvy8QWpsA0JhAT8hllL1bb4o_IG0tmAITGg9oAuvM855dveCMLi4G5AIqG0DgJ0j-8LZ5bbXP8O70Xje_v3_7dXvXru5__Ly9WbWm62VpRSeIpLrjHR2IloO2Qnay75joyVjvECvM0GHLOdaGaj4yyieutcV4wB0Z2XXzad670V49JLfT6aCiduruZqWOM8wk7_nAHkllP87sQ4p_9rUUtXPZgPc6QNxnRQfWUUp70Z9H-8pK0jNW0Q8ndD_uYHr5xD8jFeAzYFLMOYF9QQhWR_Nqq07m1dG8ms3X3Jf_csaV565L0s6fTX-d01Dbf3SQVD46MzC5VE2qKbozG_4CWB3Nhg
CitedBy_id crossref_primary_10_1016_j_foodres_2024_114324
crossref_primary_10_3390_su17031338
Cites_doi 10.1016/j.foodchem.2021.130721
10.1146/annurev.ph.45.030183.003251
10.1016/j.tifs.2017.05.018
10.1016/j.cell.2013.05.039
10.3390/foods10030506
10.1039/C6FO00120C
10.1111/j.1365-2621.2001.tb04614.x
10.1016/j.foodres.2018.11.014
10.2147/CIA.S118338
10.1016/j.lwt.2019.108642
10.1111/j.1745-7270.2007.00320.x
10.1016/j.foodchem.2022.132465
10.1097/00075197-200301000-00007
10.1038/sj.bdj.4800840a
10.1016/j.fbio.2022.101747
10.1016/j.foodhyd.2020.106277
10.3390/foods6040029
10.1097/MCO.0000000000000238
10.1017/S0007114598001494
10.1021/jf073393v
10.1016/j.gtc.2009.06.005
10.1016/j.foodchem.2018.09.025
10.1016/j.gtc.2018.09.004
10.1186/1741-7015-10-13
10.1016/j.crfs.2021.04.004
10.1039/C7FO01484H
10.1016/j.cofs.2016.03.006
10.1016/j.tips.2017.04.005
10.1017/S0007114507795284
10.1177/0748233717752090
10.3390/foods9101499
10.1007/s00394-004-0459-1
10.1016/j.nutres.2011.05.006
10.1080/10408398.2017.1315362
10.1016/j.foodchem.2014.10.040
10.1016/j.cofs.2021.11.014
10.1080/07315724.2009.10718110
10.1039/D0FO01362E
10.1186/1475-2840-12-24
10.1039/C7FO01628J
10.1002/mnfr.201900404
10.1016/j.foodhyd.2019.01.009
10.1007/s00217-008-1001-0
10.1016/j.jcs.2017.08.018
10.1039/D1FO00969A
10.1039/C3FO60702J
10.18632/oncotarget.4030
10.3390/foods5010019
10.1039/D0FO01981J
10.1016/j.foodres.2020.109275
10.1016/j.lwt.2021.112654
10.1111/1750-3841.12228
10.1111/j.1600-0501.2007.01459.x
10.3390/nu12082234
10.1016/j.nut.2015.02.005
10.1016/j.nutres.2010.02.004
10.1016/j.tifs.2016.10.017
10.1016/j.foodres.2014.09.034
10.1111/j.1750-3841.2007.00274.x
ContentType Journal Article
Copyright 2023 Elsevier Ltd
Copyright © 2023 Elsevier Ltd. All rights reserved.
Distributed under a Creative Commons Attribution 4.0 International License
Copyright_xml – notice: 2023 Elsevier Ltd
– notice: Copyright © 2023 Elsevier Ltd. All rights reserved.
– notice: Distributed under a Creative Commons Attribution 4.0 International License
DBID AAYXX
CITATION
CGR
CUY
CVF
ECM
EIF
NPM
7X8
7S9
L.6
1XC
VOOES
DOI 10.1016/j.foodres.2023.112523
DatabaseName CrossRef
Medline
MEDLINE
MEDLINE (Ovid)
MEDLINE
MEDLINE
PubMed
MEDLINE - Academic
AGRICOLA
AGRICOLA - Academic
Hyper Article en Ligne (HAL)
Hyper Article en Ligne (HAL) (Open Access)
DatabaseTitle CrossRef
MEDLINE
Medline Complete
MEDLINE with Full Text
PubMed
MEDLINE (Ovid)
MEDLINE - Academic
AGRICOLA
AGRICOLA - Academic
DatabaseTitleList AGRICOLA
MEDLINE


MEDLINE - Academic
Database_xml – sequence: 1
  dbid: NPM
  name: PubMed
  url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed
  sourceTypes: Index Database
– sequence: 2
  dbid: EIF
  name: MEDLINE
  url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search
  sourceTypes: Index Database
DeliveryMethod fulltext_linktorsrc
Discipline Economics
Engineering
EISSN 1873-7145
ExternalDocumentID oai_HAL_hal_03957583v1
36869523
10_1016_j_foodres_2023_112523
S0963996923000686
Genre Research Support, Non-U.S. Gov't
Journal Article
GroupedDBID --K
--M
.GJ
.~1
0R~
1B1
1RT
1~.
1~5
29H
4.4
457
4G.
53G
5GY
5VS
7-5
71M
8P~
9JM
AABNK
AACTN
AAEDT
AAEDW
AAHBH
AAIKC
AAIKJ
AAKOC
AALCJ
AALRI
AAMNW
AAOAW
AAQFI
AAQXK
AATLK
AAXKI
AAXUO
ABFNM
ABFRF
ABGRD
ABMAC
ABWVN
ABXDB
ACDAQ
ACGFO
ACIUM
ACRLP
ACRPL
ADBBV
ADEZE
ADMUD
ADNMO
ADQTV
AEBSH
AEFWE
AEIPS
AEKER
AENEX
AEQOU
AFJKZ
AFKWA
AFTJW
AFXIZ
AGHFR
AGUBO
AGYEJ
AHHHB
AIEXJ
AIKHN
AITUG
AJOXV
AKRWK
ALMA_UNASSIGNED_HOLDINGS
AMFUW
AMRAJ
ASPBG
AVWKF
AXJTR
AZFZN
BKOJK
BLXMC
CS3
DU5
EBS
EFJIC
EJD
EO8
EO9
EP2
EP3
F5P
FDB
FEDTE
FGOYB
FIRID
FNPLU
FYGXN
G-2
G-Q
GBLVA
HLV
HVGLF
HZ~
IHE
J1W
K-O
KOM
LW9
M41
MO0
N9A
O-L
O9-
OAUVE
OZT
P-8
P-9
P2P
PC.
Q38
R2-
RIG
ROL
RPZ
SAB
SDF
SDG
SDP
SES
SEW
SPCBC
SSA
SSZ
T5K
WUQ
Y6R
~G-
~KM
AATTM
AAYWO
AAYXX
ACVFH
ADCNI
AEUPX
AFPUW
AGCQF
AGQPQ
AGRNS
AIGII
AIIUN
AKBMS
AKYEP
ANKPU
APXCP
BNPGV
CITATION
SSH
CGR
CUY
CVF
ECM
EIF
NPM
7X8
EFKBS
EFLBG
7S9
L.6
1XC
VOOES
ID FETCH-LOGICAL-c479t-646192a454281a98af6949743671bdef1f6c840f550ac2a5b325d5aaf008041b3
IEDL.DBID AIKHN
ISSN 0963-9969
1873-7145
IngestDate Fri May 09 12:16:52 EDT 2025
Fri Sep 05 15:05:31 EDT 2025
Thu Sep 04 16:42:08 EDT 2025
Wed Feb 19 02:25:26 EST 2025
Thu Apr 24 22:59:26 EDT 2025
Tue Jul 01 03:06:14 EDT 2025
Sat Jan 18 16:09:42 EST 2025
IsDoiOpenAccess true
IsOpenAccess true
IsPeerReviewed true
IsScholarly true
Keywords Gluten-free bread
In vitro mastication
In vitro digestion
Starch
Ageing
Protein
Gluten -free bread
Language English
License Copyright © 2023 Elsevier Ltd. All rights reserved.
Distributed under a Creative Commons Attribution 4.0 International License: http://creativecommons.org/licenses/by/4.0
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c479t-646192a454281a98af6949743671bdef1f6c840f550ac2a5b325d5aaf008041b3
Notes ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ORCID 0000-0003-3547-804X
0000-0003-2149-7661
OpenAccessLink https://hal.inrae.fr/hal-03957583
PMID 36869523
PQID 2783491733
PQPubID 23479
ParticipantIDs hal_primary_oai_HAL_hal_03957583v1
proquest_miscellaneous_2834222767
proquest_miscellaneous_2783491733
pubmed_primary_36869523
crossref_primary_10_1016_j_foodres_2023_112523
crossref_citationtrail_10_1016_j_foodres_2023_112523
elsevier_sciencedirect_doi_10_1016_j_foodres_2023_112523
ProviderPackageCode CITATION
AAYXX
PublicationCentury 2000
PublicationDate 2023-03-01
PublicationDateYYYYMMDD 2023-03-01
PublicationDate_xml – month: 03
  year: 2023
  text: 2023-03-01
  day: 01
PublicationDecade 2020
PublicationPlace Canada
PublicationPlace_xml – name: Canada
PublicationTitle Food research international
PublicationTitleAlternate Food Res Int
PublicationYear 2023
Publisher Elsevier Ltd
Elsevier
Publisher_xml – name: Elsevier Ltd
– name: Elsevier
References Brodkorb, Egger, Alminger, Alvito, Assunção, Balance (b0035) 2019; 1–24
Hu, Cheng, Hong, Li, Li, Gu (b0130) 2021; 23
Miranowicz-Dzierzawska (b0170) 2018; 34
Shani-Levi, Alvito, Andrés, Assunção, Barberá, Blanquet-Diot (b0295) 2017; 60
Assad-Bustillos, Tournier, Feron, Guessasma, Reguerre, Della Valle (b0010) 2019; 91
Mandalari, Faulks, Rich, Lo Turco, Picout, Lo Curto (b0160) 2008; 56
Zhang, Chen, Chen (b0340) 2022; 43
Tkachuk (b0315) 1969; 46
Renaud, de Lamballerie, Guyon, Astruc, Venien, Pottier (b0265) 2022; 367
Halabi, Croguennec, Bouhallab, Dupont, Deglaire (b0105) 2020; 11
Pentikäinen, Sozer, Närväinen, Ylätalo, Teppola, Jurvelin (b0205) 2014; 66
Ranawana, Raikos, Campbell, Bestwich, Nicol, Milne (b0245) 2016; 5
Sahagún, Benavent-Gil, Rosell, Gómez (b0280) 2020; 117
Pingitore, Lima, Mastorci, Quinones, Lervasi, Vassalle (b0225) 2015; 31
Gropper, S. S., & Smith, J. L. (2013). Advanced nutrition and human metabolism. Cengage Learning, United States of America, 6th edn.
Blanquet-Diot, François, Denis, Hennequin, Peyron (b0020) 2021; 112
Sapone, A., Bai, J. C., Ciacci, C., Dolinsek, J., Green, P. H. R., Hadjivassiliou, et al. (2012). Spectrum of gluten-related disorders: Consensus on new nomenclature and classification.
Müller, Naharro, Carlsson (b0180) 2007; 3
Denis, Sayd, Georges, Chambon, Chalancon, Santé-Lhoutellier (b0070) 2016; 7
Di Cairano, Condelli, Cela, Sportiello, Caruso, Galgano (b0075) 2022; 154
Aksoy, Arici, Yaman (b0005) 2022; 47
Accessed July 2022.
.
Lau, Soong, Zhou, Henry (b0140) 2015; 173
Berti, Riso, Monti, Porrini (b0015) 2004; 43
Mackie, Mulet-Cabero, Torcello-Gómez (b0155) 2020; 11
Van Hecke, Goethals, Vossen, De Semet (b0320) 2019; 63
Romão, Falcomer, Palos, Cavalcante, Assunção Botelho, Yoshio Nakano (b0275) 2021; 10
World Health Organization. (2022). Ageing.
Peyron, Woda (b0220) 2016; 9
Cappello, Morrale, Licata (b0060) 2016; 9
Freitas, Le Feunteun (b0090) 2019; 274
Rémond, Shahar, Gille, Pinto, Kachal, Peyron (b0260) 2015; 6
Minekus, Alminger, Alvito, Ballance, Bohn, Bourlieu (b0165) 2014; 5
Soenen, Rayner, Jones, Horowitz (b0300) 2016; 19
Brand-Miller, Mc-Millan-Price, Steinbeck, Caterson (b0025) 2009; 28
Steele, Treasure, Pitts, Morris, Bradnock (b0305) 2000; 189
Mishellany-Dutour, Renaud, Peyron, Rimek, Woda (b0175) 2007; 99
Wang, Zhao, Bai, Li, Xu, Kristiansen (b0330) 2022; 383
Peyron, Sayd, Sicard, Mirade, Pinguet, Chambon (b0215) 2021; 12
Poprac, Jomova, Simunkova, Kollar, Rhodes, Valko (b0230) 2017; 38
Bohn, Carriere, Deglaire, Egger, Freitas, Golding (b0040) 2018; 58
Razak, Richard, Thankachan, Hafiz, Kumar, Sameer (b0255) 2014; 6
Sensoy (b0290) 2021; 4
Dani, Dias, Trevizol, Bassôa, Fraga, Proença (b0065) 2021; 229
Gaszynska, Kopacz, Fronczek-Wojciechowska, Padula, Szatko (b0095) 2017; 12
Ozkoc, Samnu, Sahin, Turabi (b0190) 2009; 228
Carey, Small, Bliss (b0055) 1983; 45
Paz-Yépez, Peinado, Heredia, Andrés (b0200) 2019; 119
(5), 429.
Ranawana, Monro, Mishra, Henry (b0235) 2010; 30
Hoebler, C., Karinthi, A., Devaux, M.-F., Guillon, F., Gallant, D. J. G., Bouchet, B., et al. (1998). Physical and chemical transformations of cereal food during oral digestion in human subjects.
Holt (b0120) 2003; 6
Ranawana, Clegg, Shafat, Henry (b0240) 2011; 31
Venter, Slabber, Vorster (b0325) 2003; 16
Freitas, Le Feunteun, Panouillé, Souchon (b0085) 2018; 9
Bustos, Vignola, Pérez, Léon (b0050) 2017; 77
Sharma, Pico, Martinez, Duizer (b0310) 2020; 134
Peyron, Santé-Lhoutellier, François, Hennequin (b0210) 2018; 9
López-Otín, Blasco, Partridge, Serrano, Kroemer (b0145) 2013; 153
Romão, Bothlho, Alencar, da Silva, Pacheco, Zandonadi (b0270) 2020; 12
Braun, Bopp, Faeh (b0030) 2013; 12
Duval, Sayd, Aubry, Ferreira, Ferraro, Santé-Lhoutellier (b0080) 2020; 9
Bornhorst, Kostlan, Singh (b0045) 2013; 78
Horstmann, Lynch, Arendt (b0125) 2017; 6
Parada, Aguilera (b0195) 2007; 72
Henggeler, Veríssimo, Ramos (b0110) 2017; 66
Nielsen, Petersen, Dambmann (b0185) 2001; 66
Rashtak, Murray (b0250) 2009; 38
Ludvigsson, Murray (b0150) 2019; 48
Kong, Yu (b0135) 2007; 39
Dani (10.1016/j.foodres.2023.112523_b0065) 2021; 229
Ranawana (10.1016/j.foodres.2023.112523_b0240) 2011; 31
Halabi (10.1016/j.foodres.2023.112523_b0105) 2020; 11
Minekus (10.1016/j.foodres.2023.112523_b0165) 2014; 5
Rashtak (10.1016/j.foodres.2023.112523_b0250) 2009; 38
Tkachuk (10.1016/j.foodres.2023.112523_b0315) 1969; 46
Poprac (10.1016/j.foodres.2023.112523_b0230) 2017; 38
Mandalari (10.1016/j.foodres.2023.112523_b0160) 2008; 56
Nielsen (10.1016/j.foodres.2023.112523_b0185) 2001; 66
Romão (10.1016/j.foodres.2023.112523_b0270) 2020; 12
Bustos (10.1016/j.foodres.2023.112523_b0050) 2017; 77
Di Cairano (10.1016/j.foodres.2023.112523_b0075) 2022; 154
Lau (10.1016/j.foodres.2023.112523_b0140) 2015; 173
Renaud (10.1016/j.foodres.2023.112523_b0265) 2022; 367
Sensoy (10.1016/j.foodres.2023.112523_b0290) 2021; 4
10.1016/j.foodres.2023.112523_b0115
Horstmann (10.1016/j.foodres.2023.112523_b0125) 2017; 6
Ludvigsson (10.1016/j.foodres.2023.112523_b0150) 2019; 48
Blanquet-Diot (10.1016/j.foodres.2023.112523_b0020) 2021; 112
Denis (10.1016/j.foodres.2023.112523_b0070) 2016; 7
Henggeler (10.1016/j.foodres.2023.112523_b0110) 2017; 66
Peyron (10.1016/j.foodres.2023.112523_b0210) 2018; 9
Braun (10.1016/j.foodres.2023.112523_b0030) 2013; 12
Bornhorst (10.1016/j.foodres.2023.112523_b0045) 2013; 78
Assad-Bustillos (10.1016/j.foodres.2023.112523_b0010) 2019; 91
Pingitore (10.1016/j.foodres.2023.112523_b0225) 2015; 31
Freitas (10.1016/j.foodres.2023.112523_b0085) 2018; 9
Aksoy (10.1016/j.foodres.2023.112523_b0005) 2022; 47
Brodkorb (10.1016/j.foodres.2023.112523_b0035) 2019; 1–24
Gaszynska (10.1016/j.foodres.2023.112523_b0095) 2017; 12
Holt (10.1016/j.foodres.2023.112523_b0120) 2003; 6
Kong (10.1016/j.foodres.2023.112523_b0135) 2007; 39
Razak (10.1016/j.foodres.2023.112523_b0255) 2014; 6
Steele (10.1016/j.foodres.2023.112523_b0305) 2000; 189
Sahagún (10.1016/j.foodres.2023.112523_b0280) 2020; 117
10.1016/j.foodres.2023.112523_b0100
Müller (10.1016/j.foodres.2023.112523_b0180) 2007; 3
Peyron (10.1016/j.foodres.2023.112523_b0220) 2016; 9
Ozkoc (10.1016/j.foodres.2023.112523_b0190) 2009; 228
Pentikäinen (10.1016/j.foodres.2023.112523_b0205) 2014; 66
Duval (10.1016/j.foodres.2023.112523_b0080) 2020; 9
Freitas (10.1016/j.foodres.2023.112523_b0090) 2019; 274
Zhang (10.1016/j.foodres.2023.112523_b0340) 2022; 43
Romão (10.1016/j.foodres.2023.112523_b0275) 2021; 10
Van Hecke (10.1016/j.foodres.2023.112523_b0320) 2019; 63
Wang (10.1016/j.foodres.2023.112523_b0330) 2022; 383
Ranawana (10.1016/j.foodres.2023.112523_b0245) 2016; 5
Hu (10.1016/j.foodres.2023.112523_b0130) 2021; 23
Paz-Yépez (10.1016/j.foodres.2023.112523_b0200) 2019; 119
10.1016/j.foodres.2023.112523_b0335
Parada (10.1016/j.foodres.2023.112523_b0195) 2007; 72
Brand-Miller (10.1016/j.foodres.2023.112523_b0025) 2009; 28
Mackie (10.1016/j.foodres.2023.112523_b0155) 2020; 11
Miranowicz-Dzierzawska (10.1016/j.foodres.2023.112523_b0170) 2018; 34
Shani-Levi (10.1016/j.foodres.2023.112523_b0295) 2017; 60
Soenen (10.1016/j.foodres.2023.112523_b0300) 2016; 19
Peyron (10.1016/j.foodres.2023.112523_b0215) 2021; 12
Bohn (10.1016/j.foodres.2023.112523_b0040) 2018; 58
Rémond (10.1016/j.foodres.2023.112523_b0260) 2015; 6
Berti (10.1016/j.foodres.2023.112523_b0015) 2004; 43
Ranawana (10.1016/j.foodres.2023.112523_b0235) 2010; 30
López-Otín (10.1016/j.foodres.2023.112523_b0145) 2013; 153
Mishellany-Dutour (10.1016/j.foodres.2023.112523_b0175) 2007; 99
Venter (10.1016/j.foodres.2023.112523_b0325) 2003; 16
Carey (10.1016/j.foodres.2023.112523_b0055) 1983; 45
Cappello (10.1016/j.foodres.2023.112523_b0060) 2016; 9
Sharma (10.1016/j.foodres.2023.112523_b0310) 2020; 134
10.1016/j.foodres.2023.112523_b0285
References_xml – volume: 66
  start-page: 84
  year: 2017
  end-page: 92
  ident: b0110
  article-title: Non-coeliac gluten sensitivity: A review of the literature
  publication-title: Trends in Food Science and Technology
– volume: 58
  start-page: 2239
  year: 2018
  end-page: 2261
  ident: b0040
  article-title: Correlation between
  publication-title: Critical Reviews in Food Science and Nutrition
– volume: 367
  year: 2022
  ident: b0265
  article-title: Effects of high-pressure treatment on the muscle structure of salmon (
  publication-title: Food Chemistry
– volume: 383
  year: 2022
  ident: b0330
  article-title: Effect of gastrointestinal alterations mimicking elderly conditions on
  publication-title: Food Chemistry
– volume: 23
  start-page: 1
  year: 2021
  end-page: 12
  ident: b0130
  article-title: An extensive review: How starch and gluten impact dough machinability and resultant bread qualities
  publication-title: Critical Reviews in Food Science and Nutrition
– volume: 38
  start-page: 592
  year: 2017
  end-page: 607
  ident: b0230
  article-title: Targeting free radicals in oxidative stress-related human diseases
  publication-title: Trends in Pharmacological Sciences
– reference: Sapone, A., Bai, J. C., Ciacci, C., Dolinsek, J., Green, P. H. R., Hadjivassiliou, et al. (2012). Spectrum of gluten-related disorders: Consensus on new nomenclature and classification.
– volume: 9
  start-page: 200
  year: 2018
  end-page: 208
  ident: b0085
  article-title: The important role of salivary α-amylase in the gastric digestion of wheat bread starch
  publication-title: Food & Function
– volume: 5
  start-page: 19
  year: 2016
  ident: b0245
  article-title: Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient
  publication-title: Foods
– volume: 34
  start-page: 237
  year: 2018
  end-page: 252
  ident: b0170
  article-title: A comparative study of using free radical generators in the testing of chosen oxidative stress parameters in the different types of cells
  publication-title: Toxicology and Industrial Health
– volume: 99
  start-page: 121
  year: 2007
  end-page: 128
  ident: b0175
  article-title: Is the goal of mastication reached in young dentates, aged dentates and aged denture wearers?
  publication-title: The British Journal of Nutrition
– volume: 66
  start-page: 356
  year: 2014
  end-page: 364
  ident: b0205
  article-title: Effects of wheat and rye bread structure on mastication process and bolus properties
  publication-title: Food Research International
– volume: 66
  start-page: 642
  year: 2001
  end-page: 646
  ident: b0185
  article-title: Improved Method for Determining Food Protein Degree of Hydrolysis
  publication-title: Journal of Food Science
– volume: 1–24
  year: 2019
  ident: b0035
  article-title: INFOGEST static
  publication-title: Nature Protocols
– volume: 6
  start-page: 110
  year: 2014
  end-page: 116
  ident: b0255
  article-title: Geriatric oral health: A review article
  publication-title: Journal of International Oral Health
– volume: 12
  start-page: 7283
  year: 2021
  end-page: 7297
  ident: b0215
  article-title: Deciphering the protein digestion of meat products for the elderly by
  publication-title: Food & Function
– volume: 30
  start-page: 246
  year: 2010
  end-page: 254
  ident: b0235
  article-title: Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability
  publication-title: Nutrition Research
– volume: 16
  start-page: 118
  year: 2003
  end-page: 126
  ident: b0325
  article-title: Labelling of foods for glycaemic index — advantages and problems
  publication-title: South African Journal of Clinical Nutrition
– volume: 173
  start-page: 250
  year: 2015
  end-page: 256
  ident: b0140
  article-title: Can bread processing conditions alter glycaemic response?
  publication-title: Food Chemistry
– volume: 274
  start-page: 566
  year: 2019
  end-page: 573
  ident: b0090
  article-title: Oro-gastro-intestinal digestion of starch in white bread, wheat-based and gluten-free pasta: Unveiling the contribution of human salivary α-amylase
  publication-title: Food Chemistry
– volume: 4
  start-page: 308
  year: 2021
  end-page: 319
  ident: b0290
  article-title: A review on the food digestion in the digestive tract and the used
  publication-title: Current Research in Food Science
– volume: 6
  start-page: 41
  year: 2003
  end-page: 48
  ident: b0120
  article-title: Gastrointestinal diseases in the elderly
  publication-title: Current Opinion in Clinical Nutrition and Metabolic Care
– volume: 39
  start-page: 549
  year: 2007
  end-page: 559
  ident: b0135
  article-title: Fourier transform infrared spectroscopic analysis of protein secondary structures
  publication-title: Acta Biochimica et Biophysica Sinica
– volume: 228
  start-page: 883
  year: 2009
  end-page: 893
  ident: b0190
  article-title: Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage
  publication-title: European Food Research and Technology
– volume: 43
  start-page: 237
  year: 2022
  end-page: 245
  ident: b0340
  article-title: The starch hydrolysis and aroma retention caused by salivary a-amylase during oral processing of food
  publication-title: Current Opinion in Food Science
– volume: 229
  year: 2021
  ident: b0065
  article-title: The impact of red grape juice (
  publication-title: Physical & Behaviour
– reference: .
– volume: 46
  start-page: 419
  year: 1969
  end-page: 424
  ident: b0315
  article-title: Nitrogen-to-Protein Conversion Factors for Cereals and Oilseed Meals
  publication-title: Cereal Chemistry
– volume: 63
  start-page: 1900104
  year: 2019
  ident: b0320
  article-title: Long-Chain n-3 PUFA Content and n-6/n-3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following
  publication-title: Molecular Nutrition & Food Research
– volume: 91
  start-page: 153
  year: 2019
  end-page: 165
  ident: b0010
  article-title: Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status
  publication-title: Food Hydrocolloids
– volume: 12
  start-page: 24
  year: 2013
  ident: b0030
  article-title: Blood glucose may be an alternative to cholesterol in CVD risk prediction charts
  publication-title: Cardiovascular Diabetology
– volume: 5
  start-page: 1113
  year: 2014
  end-page: 1124
  ident: b0165
  article-title: A standardised static
  publication-title: Food & Function
– volume: 9
  start-page: 41
  year: 2016
  end-page: 49
  ident: b0060
  article-title: Elderly Onset Celiac Disease: A Narrative Review
  publication-title: Clinical Medicine Insights: Gastroenterology
– volume: 43
  start-page: 198
  year: 2004
  end-page: 204
  ident: b0015
  article-title: starch digestibility and
  publication-title: European Journal of Nutrition
– volume: 77
  start-page: 243
  year: 2017
  end-page: 250
  ident: b0050
  article-title: digestion kinetics and bioaccessibility of starch in cereal food products
  publication-title: Journal of Cereal Science
– volume: 45
  start-page: 651
  year: 1983
  end-page: 677
  ident: b0055
  article-title: Lipid digestion and absorption
  publication-title: Annual Review of Physiology
– volume: 11
  start-page: 6933
  year: 2020
  ident: b0105
  article-title: Modification of protein structures by altering the whey protein profile and heat treatment affects
  publication-title: Food & Function
– volume: 9
  start-page: 21
  year: 2016
  end-page: 28
  ident: b0220
  article-title: An update about artificial mastication
  publication-title: Current Opinion in Food Science
– volume: 56
  start-page: 3409
  year: 2008
  end-page: 3416
  ident: b0160
  article-title: Release of protein, lipid, and vitamin E from almond seeds during digestion
  publication-title: Journal of Agricultural and Food Chemistry
– volume: 12
  start-page: 2234
  year: 2020
  ident: b0270
  article-title: Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil
  publication-title: Nutrients
– volume: 47
  year: 2022
  ident: b0005
  article-title: The effect of hardaliye on reducing the formation of malondialdehyde during
  publication-title: Food Bioscience
– volume: 10
  start-page: 506
  year: 2021
  ident: b0275
  article-title: Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
  publication-title: Foods
– volume: 9
  start-page: 1112
  year: 2018
  end-page: 1122
  ident: b0210
  article-title: Oral declines and mastication deficiencies cause alteration of food bolus properties
  publication-title: Food & Function
– volume: 189
  start-page: 598
  year: 2000
  end-page: 603
  ident: b0305
  article-title: Total tooth loss in the United Kingdom in 1998 and implications for the future
  publication-title: British Dental Journal
– volume: 119
  start-page: 951
  year: 2019
  end-page: 959
  ident: b0200
  article-title: Influence of particle size and intestinal conditions on
  publication-title: Food Research International
– volume: 31
  start-page: 452
  year: 2011
  end-page: 459
  ident: b0240
  article-title: Postmastication digestion factors influence glycemic variability in humans
  publication-title: Nutrition Research
– volume: 154
  year: 2022
  ident: b0075
  article-title: Formulation of gluten-free biscuits with reduced glycaemic index: Focus on
  publication-title: LWT
– volume: 11
  start-page: 9397
  year: 2020
  end-page: 9431
  ident: b0155
  article-title: Simulating human digestion: Developing our knowledge to create healthier and more sustainable foods
  publication-title: Food & Function
– volume: 19
  start-page: 12
  year: 2016
  end-page: 18
  ident: b0300
  article-title: The ageing gastrointestinal tract
  publication-title: Current Opinion in Clinical Nutrition and Metabolic Care
– volume: 117
  year: 2020
  ident: b0280
  article-title: Modulation of
  publication-title: LWT
– volume: 9
  start-page: 1499
  year: 2020
  ident: b0080
  article-title: Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly
  publication-title: Foods
– reference: Gropper, S. S., & Smith, J. L. (2013). Advanced nutrition and human metabolism. Cengage Learning, United States of America, 6th edn.
– volume: 153
  start-page: 1194
  year: 2013
  end-page: 1217
  ident: b0145
  article-title: The hallmarks of aging
  publication-title: Cell
– volume: 48
  start-page: 1
  year: 2019
  end-page: 18
  ident: b0150
  article-title: Epidemiology of celiac disease
  publication-title: Gastroenterology Clinics
– volume: 38
  start-page: 433
  year: 2009
  end-page: 446
  ident: b0250
  article-title: Celiac disease in the elderly
  publication-title: Gastroenterology Clinics of North America
– volume: 112
  year: 2021
  ident: b0020
  article-title: Importance of oral phase in
  publication-title: Food Hydrocolloids
– volume: 3
  start-page: 2
  year: 2007
  end-page: 14
  ident: b0180
  article-title: What are the prevalence and incidence of tooth loss in the adult and elderly population in Europe?
  publication-title: Clinical oral implants research
– volume: 31
  start-page: 916
  year: 2015
  end-page: 922
  ident: b0225
  article-title: Exercise and oxidative stress: Potential effects of antioxidant dietary strategies in sports
  publication-title: Nutrition
– volume: 28
  start-page: 446S
  year: 2009
  end-page: 449S
  ident: b0025
  article-title: Dietary glycemic index: Health implications
  publication-title: Journal of the American College of Nutrition
– volume: 78
  start-page: 1383
  year: 2013
  end-page: 1391
  ident: b0045
  article-title: Particle size distribution of brown and white rice during gastric digestion measured by image analysis
  publication-title: Journal of Food Science
– reference: (5), 429.
– reference: .
– volume: 6
  start-page: 13858
  year: 2015
  end-page: 13898
  ident: b0260
  article-title: Understanding the gastrointestinal tract of the elderly to develop dietary solutions that prevent malnutrition
  publication-title: Oncotarget
– reference: Accessed July 2022.
– volume: 7
  start-page: 2682
  year: 2016
  end-page: 2691
  ident: b0070
  article-title: Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry
  publication-title: Food & Function
– volume: 12
  start-page: 111
  year: 2017
  end-page: 116
  ident: b0095
  article-title: Electromyographic activity of masticatory muscles in elderly women – a pilot study
  publication-title: Clinical Intervention in Aging
– reference: Hoebler, C., Karinthi, A., Devaux, M.-F., Guillon, F., Gallant, D. J. G., Bouchet, B., et al. (1998). Physical and chemical transformations of cereal food during oral digestion in human subjects.
– volume: 6
  start-page: 29
  year: 2017
  ident: b0125
  article-title: Starch characteristics linked to gluten-free products
  publication-title: Foods
– reference: World Health Organization. (2022). Ageing.
– volume: 60
  start-page: 52
  year: 2017
  end-page: 63
  ident: b0295
  article-title: Extending
  publication-title: Trends in Food Science & Technology
– volume: 134
  year: 2020
  ident: b0310
  article-title: The dynamics of starch hydrolysis and thickness perception during oral processing
  publication-title: Food Research International
– volume: 72
  start-page: 21
  year: 2007
  end-page: 32
  ident: b0195
  article-title: Food microstructure affects the bioavailability of several nutrients
  publication-title: Journal of Food Science
– volume: 9
  start-page: 41
  year: 2016
  ident: 10.1016/j.foodres.2023.112523_b0060
  article-title: Elderly Onset Celiac Disease: A Narrative Review
  publication-title: Clinical Medicine Insights: Gastroenterology
– volume: 367
  year: 2022
  ident: 10.1016/j.foodres.2023.112523_b0265
  article-title: Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2021.130721
– volume: 45
  start-page: 651
  year: 1983
  ident: 10.1016/j.foodres.2023.112523_b0055
  article-title: Lipid digestion and absorption
  publication-title: Annual Review of Physiology
  doi: 10.1146/annurev.ph.45.030183.003251
– volume: 66
  start-page: 84
  year: 2017
  ident: 10.1016/j.foodres.2023.112523_b0110
  article-title: Non-coeliac gluten sensitivity: A review of the literature
  publication-title: Trends in Food Science and Technology
  doi: 10.1016/j.tifs.2017.05.018
– volume: 153
  start-page: 1194
  issue: 6
  year: 2013
  ident: 10.1016/j.foodres.2023.112523_b0145
  article-title: The hallmarks of aging
  publication-title: Cell
  doi: 10.1016/j.cell.2013.05.039
– volume: 10
  start-page: 506
  issue: 3
  year: 2021
  ident: 10.1016/j.foodres.2023.112523_b0275
  article-title: Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
  publication-title: Foods
  doi: 10.3390/foods10030506
– volume: 7
  start-page: 2682
  year: 2016
  ident: 10.1016/j.foodres.2023.112523_b0070
  article-title: Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry
  publication-title: Food & Function
  doi: 10.1039/C6FO00120C
– volume: 66
  start-page: 642
  issue: 5
  year: 2001
  ident: 10.1016/j.foodres.2023.112523_b0185
  article-title: Improved Method for Determining Food Protein Degree of Hydrolysis
  publication-title: Journal of Food Science
  doi: 10.1111/j.1365-2621.2001.tb04614.x
– volume: 119
  start-page: 951
  year: 2019
  ident: 10.1016/j.foodres.2023.112523_b0200
  article-title: Influence of particle size and intestinal conditions on in vitro lipid and protein digestibility of walnuts and peanuts
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2018.11.014
– volume: 12
  start-page: 111
  year: 2017
  ident: 10.1016/j.foodres.2023.112523_b0095
  article-title: Electromyographic activity of masticatory muscles in elderly women – a pilot study
  publication-title: Clinical Intervention in Aging
  doi: 10.2147/CIA.S118338
– volume: 117
  year: 2020
  ident: 10.1016/j.foodres.2023.112523_b0280
  article-title: Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
  publication-title: LWT
  doi: 10.1016/j.lwt.2019.108642
– volume: 39
  start-page: 549
  year: 2007
  ident: 10.1016/j.foodres.2023.112523_b0135
  article-title: Fourier transform infrared spectroscopic analysis of protein secondary structures
  publication-title: Acta Biochimica et Biophysica Sinica
  doi: 10.1111/j.1745-7270.2007.00320.x
– volume: 383
  year: 2022
  ident: 10.1016/j.foodres.2023.112523_b0330
  article-title: Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2022.132465
– volume: 6
  start-page: 41
  issue: 1
  year: 2003
  ident: 10.1016/j.foodres.2023.112523_b0120
  article-title: Gastrointestinal diseases in the elderly
  publication-title: Current Opinion in Clinical Nutrition and Metabolic Care
  doi: 10.1097/00075197-200301000-00007
– volume: 189
  start-page: 598
  year: 2000
  ident: 10.1016/j.foodres.2023.112523_b0305
  article-title: Total tooth loss in the United Kingdom in 1998 and implications for the future
  publication-title: British Dental Journal
  doi: 10.1038/sj.bdj.4800840a
– volume: 47
  year: 2022
  ident: 10.1016/j.foodres.2023.112523_b0005
  article-title: The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products
  publication-title: Food Bioscience
  doi: 10.1016/j.fbio.2022.101747
– volume: 46
  start-page: 419
  year: 1969
  ident: 10.1016/j.foodres.2023.112523_b0315
  article-title: Nitrogen-to-Protein Conversion Factors for Cereals and Oilseed Meals
  publication-title: Cereal Chemistry
– volume: 112
  year: 2021
  ident: 10.1016/j.foodres.2023.112523_b0020
  article-title: Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2020.106277
– volume: 23
  start-page: 1
  year: 2021
  ident: 10.1016/j.foodres.2023.112523_b0130
  article-title: An extensive review: How starch and gluten impact dough machinability and resultant bread qualities
  publication-title: Critical Reviews in Food Science and Nutrition
– volume: 6
  start-page: 29
  issue: 4
  year: 2017
  ident: 10.1016/j.foodres.2023.112523_b0125
  article-title: Starch characteristics linked to gluten-free products
  publication-title: Foods
  doi: 10.3390/foods6040029
– volume: 19
  start-page: 12
  issue: 1
  year: 2016
  ident: 10.1016/j.foodres.2023.112523_b0300
  article-title: The ageing gastrointestinal tract
  publication-title: Current Opinion in Clinical Nutrition and Metabolic Care
  doi: 10.1097/MCO.0000000000000238
– ident: 10.1016/j.foodres.2023.112523_b0115
  doi: 10.1017/S0007114598001494
– volume: 56
  start-page: 3409
  issue: 9
  year: 2008
  ident: 10.1016/j.foodres.2023.112523_b0160
  article-title: Release of protein, lipid, and vitamin E from almond seeds during digestion
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf073393v
– volume: 38
  start-page: 433
  issue: 3
  year: 2009
  ident: 10.1016/j.foodres.2023.112523_b0250
  article-title: Celiac disease in the elderly
  publication-title: Gastroenterology Clinics of North America
  doi: 10.1016/j.gtc.2009.06.005
– volume: 6
  start-page: 110
  year: 2014
  ident: 10.1016/j.foodres.2023.112523_b0255
  article-title: Geriatric oral health: A review article
  publication-title: Journal of International Oral Health
– ident: 10.1016/j.foodres.2023.112523_b0100
– volume: 274
  start-page: 566
  year: 2019
  ident: 10.1016/j.foodres.2023.112523_b0090
  article-title: Oro-gastro-intestinal digestion of starch in white bread, wheat-based and gluten-free pasta: Unveiling the contribution of human salivary α-amylase
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2018.09.025
– volume: 48
  start-page: 1
  issue: 1
  year: 2019
  ident: 10.1016/j.foodres.2023.112523_b0150
  article-title: Epidemiology of celiac disease
  publication-title: Gastroenterology Clinics
  doi: 10.1016/j.gtc.2018.09.004
– ident: 10.1016/j.foodres.2023.112523_b0285
  doi: 10.1186/1741-7015-10-13
– volume: 4
  start-page: 308
  year: 2021
  ident: 10.1016/j.foodres.2023.112523_b0290
  article-title: A review on the food digestion in the digestive tract and the used in vitro models
  publication-title: Current Research in Food Science
  doi: 10.1016/j.crfs.2021.04.004
– volume: 9
  start-page: 200
  year: 2018
  ident: 10.1016/j.foodres.2023.112523_b0085
  article-title: The important role of salivary α-amylase in the gastric digestion of wheat bread starch
  publication-title: Food & Function
  doi: 10.1039/C7FO01484H
– volume: 9
  start-page: 21
  year: 2016
  ident: 10.1016/j.foodres.2023.112523_b0220
  article-title: An update about artificial mastication
  publication-title: Current Opinion in Food Science
  doi: 10.1016/j.cofs.2016.03.006
– volume: 38
  start-page: 592
  issue: 7
  year: 2017
  ident: 10.1016/j.foodres.2023.112523_b0230
  article-title: Targeting free radicals in oxidative stress-related human diseases
  publication-title: Trends in Pharmacological Sciences
  doi: 10.1016/j.tips.2017.04.005
– volume: 99
  start-page: 121
  year: 2007
  ident: 10.1016/j.foodres.2023.112523_b0175
  article-title: Is the goal of mastication reached in young dentates, aged dentates and aged denture wearers?
  publication-title: The British Journal of Nutrition
  doi: 10.1017/S0007114507795284
– volume: 34
  start-page: 237
  issue: 4
  year: 2018
  ident: 10.1016/j.foodres.2023.112523_b0170
  article-title: A comparative study of using free radical generators in the testing of chosen oxidative stress parameters in the different types of cells
  publication-title: Toxicology and Industrial Health
  doi: 10.1177/0748233717752090
– volume: 9
  start-page: 1499
  year: 2020
  ident: 10.1016/j.foodres.2023.112523_b0080
  article-title: Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly
  publication-title: Foods
  doi: 10.3390/foods9101499
– volume: 43
  start-page: 198
  issue: 4
  year: 2004
  ident: 10.1016/j.foodres.2023.112523_b0015
  article-title: In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts
  publication-title: European Journal of Nutrition
  doi: 10.1007/s00394-004-0459-1
– volume: 31
  start-page: 452
  year: 2011
  ident: 10.1016/j.foodres.2023.112523_b0240
  article-title: Postmastication digestion factors influence glycemic variability in humans
  publication-title: Nutrition Research
  doi: 10.1016/j.nutres.2011.05.006
– volume: 58
  start-page: 2239
  issue: 13
  year: 2018
  ident: 10.1016/j.foodres.2023.112523_b0040
  article-title: Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?
  publication-title: Critical Reviews in Food Science and Nutrition
  doi: 10.1080/10408398.2017.1315362
– volume: 173
  start-page: 250
  year: 2015
  ident: 10.1016/j.foodres.2023.112523_b0140
  article-title: Can bread processing conditions alter glycaemic response?
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2014.10.040
– volume: 229
  year: 2021
  ident: 10.1016/j.foodres.2023.112523_b0065
  article-title: The impact of red grape juice (Vitis labrusca) consumption associated with physical training on oxidative stress, inflammatory and epigenetic modulation in healthy elderly women
  publication-title: Physical & Behaviour
– volume: 43
  start-page: 237
  year: 2022
  ident: 10.1016/j.foodres.2023.112523_b0340
  article-title: The starch hydrolysis and aroma retention caused by salivary a-amylase during oral processing of food
  publication-title: Current Opinion in Food Science
  doi: 10.1016/j.cofs.2021.11.014
– volume: 28
  start-page: 446S
  year: 2009
  ident: 10.1016/j.foodres.2023.112523_b0025
  article-title: Dietary glycemic index: Health implications
  publication-title: Journal of the American College of Nutrition
  doi: 10.1080/07315724.2009.10718110
– volume: 11
  start-page: 6933
  year: 2020
  ident: 10.1016/j.foodres.2023.112523_b0105
  article-title: Modification of protein structures by altering the whey protein profile and heat treatment affects in vitro static digestion of model infant milk formulas
  publication-title: Food & Function
  doi: 10.1039/D0FO01362E
– volume: 12
  start-page: 24
  issue: 1
  year: 2013
  ident: 10.1016/j.foodres.2023.112523_b0030
  article-title: Blood glucose may be an alternative to cholesterol in CVD risk prediction charts
  publication-title: Cardiovascular Diabetology
  doi: 10.1186/1475-2840-12-24
– volume: 9
  start-page: 1112
  year: 2018
  ident: 10.1016/j.foodres.2023.112523_b0210
  article-title: Oral declines and mastication deficiencies cause alteration of food bolus properties
  publication-title: Food & Function
  doi: 10.1039/C7FO01628J
– volume: 63
  start-page: 1900104
  issue: 22
  year: 2019
  ident: 10.1016/j.foodres.2023.112523_b0320
  article-title: Long-Chain n-3 PUFA Content and n-6/n-3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion
  publication-title: Molecular Nutrition & Food Research
  doi: 10.1002/mnfr.201900404
– volume: 91
  start-page: 153
  year: 2019
  ident: 10.1016/j.foodres.2023.112523_b0010
  article-title: Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2019.01.009
– volume: 228
  start-page: 883
  year: 2009
  ident: 10.1016/j.foodres.2023.112523_b0190
  article-title: Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage
  publication-title: European Food Research and Technology
  doi: 10.1007/s00217-008-1001-0
– volume: 77
  start-page: 243
  year: 2017
  ident: 10.1016/j.foodres.2023.112523_b0050
  article-title: In vitro digestion kinetics and bioaccessibility of starch in cereal food products
  publication-title: Journal of Cereal Science
  doi: 10.1016/j.jcs.2017.08.018
– volume: 12
  start-page: 7283
  year: 2021
  ident: 10.1016/j.foodres.2023.112523_b0215
  article-title: Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modelling
  publication-title: Food & Function
  doi: 10.1039/D1FO00969A
– volume: 5
  start-page: 1113
  issue: 6
  year: 2014
  ident: 10.1016/j.foodres.2023.112523_b0165
  article-title: A standardised static in vitro digestion method suitable for food–an international consensus
  publication-title: Food & Function
  doi: 10.1039/C3FO60702J
– volume: 6
  start-page: 13858
  issue: 16
  year: 2015
  ident: 10.1016/j.foodres.2023.112523_b0260
  article-title: Understanding the gastrointestinal tract of the elderly to develop dietary solutions that prevent malnutrition
  publication-title: Oncotarget
  doi: 10.18632/oncotarget.4030
– volume: 5
  start-page: 19
  issue: 1
  year: 2016
  ident: 10.1016/j.foodres.2023.112523_b0245
  article-title: Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient
  publication-title: Foods
  doi: 10.3390/foods5010019
– volume: 11
  start-page: 9397
  issue: 11
  year: 2020
  ident: 10.1016/j.foodres.2023.112523_b0155
  article-title: Simulating human digestion: Developing our knowledge to create healthier and more sustainable foods
  publication-title: Food & Function
  doi: 10.1039/D0FO01981J
– volume: 134
  year: 2020
  ident: 10.1016/j.foodres.2023.112523_b0310
  article-title: The dynamics of starch hydrolysis and thickness perception during oral processing
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2020.109275
– volume: 16
  start-page: 118
  issue: 4
  year: 2003
  ident: 10.1016/j.foodres.2023.112523_b0325
  article-title: Labelling of foods for glycaemic index — advantages and problems
  publication-title: South African Journal of Clinical Nutrition
– volume: 154
  year: 2022
  ident: 10.1016/j.foodres.2023.112523_b0075
  article-title: Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties
  publication-title: LWT
  doi: 10.1016/j.lwt.2021.112654
– volume: 78
  start-page: 1383
  issue: 9
  year: 2013
  ident: 10.1016/j.foodres.2023.112523_b0045
  article-title: Particle size distribution of brown and white rice during gastric digestion measured by image analysis
  publication-title: Journal of Food Science
  doi: 10.1111/1750-3841.12228
– volume: 3
  start-page: 2
  year: 2007
  ident: 10.1016/j.foodres.2023.112523_b0180
  article-title: What are the prevalence and incidence of tooth loss in the adult and elderly population in Europe?
  publication-title: Clinical oral implants research
  doi: 10.1111/j.1600-0501.2007.01459.x
– volume: 12
  start-page: 2234
  issue: 8
  year: 2020
  ident: 10.1016/j.foodres.2023.112523_b0270
  article-title: Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil
  publication-title: Nutrients
  doi: 10.3390/nu12082234
– volume: 1–24
  year: 2019
  ident: 10.1016/j.foodres.2023.112523_b0035
  article-title: INFOGEST static in vitro simulation of gastrointestinal food digestion
  publication-title: Nature Protocols
– volume: 31
  start-page: 916
  issue: 7–8
  year: 2015
  ident: 10.1016/j.foodres.2023.112523_b0225
  article-title: Exercise and oxidative stress: Potential effects of antioxidant dietary strategies in sports
  publication-title: Nutrition
  doi: 10.1016/j.nut.2015.02.005
– volume: 30
  start-page: 246
  issue: 4
  year: 2010
  ident: 10.1016/j.foodres.2023.112523_b0235
  article-title: Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability
  publication-title: Nutrition Research
  doi: 10.1016/j.nutres.2010.02.004
– ident: 10.1016/j.foodres.2023.112523_b0335
– volume: 60
  start-page: 52
  year: 2017
  ident: 10.1016/j.foodres.2023.112523_b0295
  article-title: Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information
  publication-title: Trends in Food Science & Technology
  doi: 10.1016/j.tifs.2016.10.017
– volume: 66
  start-page: 356
  year: 2014
  ident: 10.1016/j.foodres.2023.112523_b0205
  article-title: Effects of wheat and rye bread structure on mastication process and bolus properties
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2014.09.034
– volume: 72
  start-page: 21
  issue: 2
  year: 2007
  ident: 10.1016/j.foodres.2023.112523_b0195
  article-title: Food microstructure affects the bioavailability of several nutrients
  publication-title: Journal of Food Science
  doi: 10.1111/j.1750-3841.2007.00274.x
SSID ssj0006579
Score 2.3996956
Snippet [Display omitted] •FT-IR tests revealed in situ lower oral starch digestion in impaired masticated boluses.•Gastric protein digestibility was lower in the...
The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro...
This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for...
SourceID hal
proquest
pubmed
crossref
elsevier
SourceType Open Access Repository
Aggregation Database
Index Database
Enrichment Source
Publisher
StartPage 112523
SubjectTerms Aged
Ageing
bioavailability
Bread
decline
digestible protein
digestion
elderly
food research
Gluten-free bread
Humans
In vitro digestion
In vitro mastication
intestines
Life Sciences
lipid peroxidation
Mastication
Nutrients
Protein
proteolysis
Starch
Stomach
sugars
Title Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly
URI https://dx.doi.org/10.1016/j.foodres.2023.112523
https://www.ncbi.nlm.nih.gov/pubmed/36869523
https://www.proquest.com/docview/2783491733
https://www.proquest.com/docview/2834222767
https://hal.inrae.fr/hal-03957583
Volume 165
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9swDCaa9LDtMGzdK3sU2rCrk9h6OD4GxYrs1R22Ar0JkiV1LjK7SNIBuey2_z3SlrPt0BXYUYZI2SYlkhD5EeC1y6X1jpLCvLSJyEsqVhZpwgNhiRgjQps8_vFELU7FuzN5tgdHfS0MpVXGs78709vTOj6ZxL85uayqyWd0vtG6KvRQpm2hwwD2M14oOYT9-dv3i5PdgaxkhNxTPCGC34U8k4txaBqHge2Y2ohTPY3M-HUmavCVciWvc0Rbg3R8D-5GT5LNu5e9D3u-PoBbfaHx-gDu_IE1-AB-flrhbFM7dm7Wm1VDOBG4vYlFTYj8aHyYrRrTNlDsUma3rAnsHFXT10lYec8wfDaOVWuGzinG9MstM206iHfMbpnzhEZBfL4ZQn9uZc6qmqGPyTx1A19uH8Lp8ZsvR4sk9mBISpEXm0QJirCMkBimpKaYmaAKgTEIV3lqkW8aVIkxYsBAx5SZkZZn0kljArmiIrX8EQzrpvZPgEkUg8mU5SnyU1OHg8JM89winXeOj0D0v12XEaCc-mQsdZ-JdqGjtDRJS3fSGsF4R3bZIXTcRDDrZar_UjWNVuQm0leoA7tlCJp7Mf-g6dmULjzljH9PR_CyVxGNe5UuYEztmyvkRF1NMD7m_B9zcArVJ6t8BI87_dqtx1HLC3yNp___Bc_gNo26LLrnMNysrvwLdKs29hAG4x_pYdw8vwAIwCHJ
linkProvider Elsevier
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9NAEB615VA4oFJegQIL4uokzj4cH6uqVYC0HGil3laz3nVxFewqSZFy4cb_ZsaPtBxKJY62d8ePmd2Zkb_5BuCjT7QLnkFhQbtIJRkXK6s4kjlziSCqvAaPH5-YyZn6fK7PN-Cgq4VhWGW79zd7er1bt2cG7dccXBXF4BsF3-RdDUUow7rQYRMeKC0TxvX1f93gPIxuCfeMjHj4TRnP4LKfV5WntLbPTcS5mkaP5F0OavM7IyXvCkNrd3S0A4_bOFLsN4_6BDZCuQvbXZnxYhce3WIafAq_v85pNJZeXOBiOa-YJYIWN4somY-fXI9wRYV1-8QGMLsSVS4uyDBDGeXzEAQlz-hFsRAUmlJGP1sJrMEgwQu3Ej4wFwXL-YHM_VxrXBSloAhTBO4FPls9g7Ojw9ODSdR2YIgylaTLyCjOr1BpSlJiTMeYm1RRBiJNEjuSG-cmowwxpzQHsxFqJ0faa8ScA1EVO_kctsqqDC9BaFIDjoyTMckzQ08HKQ6TxNG84L3sgeo-u81aenLukjGzHQ7t0rbasqwt22irB_31tKuGn-O-CeNOp_YvQ7PkQ-6b-oFsYH0bJuae7E8tnxvy7049lj_jHrzvTMTSSuXfL1iG6pokcU8Tyo6l_McYGsLVySbpwYvGvtb3k2TjKT3Gq_9_g3ewPTk9ntrpp5Mvr-EhX2nwdHuwtZxfhzcUYC3d23oB_QGC6iKU
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Oral+and+gastrointestinal+nutrient+bioaccessibility+of+gluten-free+bread+is+slightly+affected+by+deficient+mastication+in+the+elderly&rft.jtitle=Food+research+international&rft.au=Ribes%2C+Susana&rft.au=Genot%2C+M%C3%A9lany&rft.au=V%C3%A9nien%2C+Annie&rft.au=Sant%C3%A9-Lhoutellier%2C+V%C3%A9ronique&rft.date=2023-03-01&rft.eissn=1873-7145&rft.volume=165&rft.spage=112523&rft_id=info:doi/10.1016%2Fj.foodres.2023.112523&rft_id=info%3Apmid%2F36869523&rft.externalDocID=36869523
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0963-9969&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0963-9969&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0963-9969&client=summon