Physical and chemical transformations of cereal food during oral digestion in human subjects.

@article{Hoebler1998PhysicalAC,
  title={Physical and chemical transformations of cereal food during oral digestion in human subjects.},
  author={Christine Hoebler and A Karinthi and Marie Françoise Devaux and Fabienne Guillon and Daniel J. Gallant and B. Bouchet and Chiara Melegari and J. L. Barry},
  journal={The British journal of nutrition},
  year={1998},
  volume={80 5},
  pages={429-36}
}
Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-determined time, and the levels of particle degradation and starch digestion before swallowing were compared for each food. The amounts of saliva moistening bread and spaghetti before swallowing were, respectively, 220 (SEM 12) v. 39 (SEM 6) g/kg… CONTINUE READING

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