Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study

Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study

Chewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carrots of different shapes on salivary secretion and p...

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Bibliographic Details
Main Authors: María Pérez-Jiménez, Dora Boieiro, Carla Simões, Laura Carreira, Fernando Capela e Silva, Elsa Lamy
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Applied Sciences
Subjects:
food oral processing
mastication
chewing
salivary secretion
salivary proteome
food texture
Online Access:https://www.mdpi.com/2076-3417/14/23/11118
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