The present review covers current knowledge about the ageing of oral physiology related to mastication and its effects on eating behaviour. Mastication is the first process undergone by a food during feeding. It has a key role in the maintenance of nutritional status in two respects. First, the perceptions of food's sensory properties elicited during chewing and swallowing are one of the major ...

An imprecise probability distribution is an instance of second-order uncertainty, that is, uncertainty about uncertainty, or uncertainty for short. Another instance is an imprecise possibility distribution. Computation with imprecise probabilities is not an academic exercise—it is a bridge to reality. In the real world, imprecise probabilities are the norm rather than exception. In large measur...

In this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (V. Golden delicious)rings was investigated. The coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°C, 0.026-0.017 mbar, 24 hr), vacuum drier (70°C, 200mbar, 8-10 ...

The effect of food consistency on swallowing function has been widely studied, and it is well recognized that by delaying the flow of the food bolus, thickened liquids can help in the management of swallowing dysfunction. However, fewer studies have been carried out on the impact of food sensory properties and related liking on swallowing function. This paper reviews the role of taste, olfactio...

This review summarizes research on sensory and behavioral aspects of calcium homeostasis. These are fragmented fields, with essentially independent lines of research involving gustatory electrophysiology in amphibians, ethological studies in wild birds, nutritional studies in poultry, and experimental behavioral studies focused primarily on characterizing the specificity of the appetite in rats...

9 10 The process by which man accepts or rejects food is of a multi-dimensional 11 nature. In complex food matrices, it is not always easy to establish relationships 12 between the individual chemical stimuli concentration, physiological perception 13 and consumer reaction. Consumers' responses to food are not only based on 14 the sensory characteristics of the product and on their physiologica...

Purpose The objective of this study was to determine the changes of attitudes, motivations, and perceptions of Complementary and Alternative Medicine (CAM) and Integrative Medicine (IM) before and after taking CAM/ IM related courses at University of California, Irvine. It was hypothesized that with more exposure and education in CAM/IM throughout the course student’s perceptions, attitudes and...

PURPOSE To analyze the difference between nonsmokers and smokers on the changes in the perceptions of smell and taste and to verify the influence of these aspects in the emergence of compensatory movements during swallowing. METHODS To evaluate these aspects, capabilities of olfactory and gustatory recognition were observed, as well as the compensation swallowing. Twenty-four patients were ev...