Publications by authors named "L Lorieau"
The aim of this study was to investigate the impact of oral impairment on chewing behaviour, food bolus properties and food comfortability during elderly consumption of model cheeses. Seventy-two elderly persons (aged 66 to 88) was recruited and classified into two groups according to dental status (poor vs. satisfactory).
View Article and Find Full Text PDFArticle Synopsis
- The study aimed to assess the bioavailability of amino acids, particularly leucine, from whey-based versus casein-based cheese using pigs as a digestion model.
- The whey cheese had 25% more leucine than Mozzarella, and resulted in significantly higher postprandial plasma leucine levels from 2 to 5.5 hours after ingestion.
- Findings indicate that whey protein cheese could potentially enhance muscle synthesis more effectively in elderly individuals compared to cheese made from caseins.
The aim of this study was to examine the influence of the texture of dairy products on bolus properties and food comfortability as perceived by elderly persons. Four cheese models identical in terms of their nutritional composition but different by the type of texture (Soft, Hard, Processed and Whipped) were developed to resemble market cheese. Study was performed with a panel of 38 elderly persons without dental impairment but with variable rate of saliva flow.
View Article and Find Full Text PDFNumerous calcium sources are available to enrich food, but their behavior during digestion is still unknown. This study focused on the influence of the gastro-intestinal pH, the food structure and the calcium source on the bioaccessibility of the nutrient. Four calcium sources were studied: calcium carbonate, calcium citrate malate, calcium phosphate and calcium bisglycinate.
View Article and Find Full Text PDF