Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types.

Carbohydrate and protein digestibility were assessed in different commercial bread types, i.e., soft, durum, and whole wheat, by applying in vitro digestion protocols mimicking adult or elderly physiological conditions.

Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins.

In this study an in vitro static digestion method mimicking the elderly gastrointestinal conditions was designed by adapting the physiological parameters described in the INFOGEST standardized static in vitro digestion protocol, i.e., pH, digestive phase duration, concentrations of enzymes and bile salts, to the aged GI transit.

Designing food for the elderly: the critical impact of food structure.

Ageing is an unavoidable progressive process causing many changes of the individual life. However, if faced in an efficient way, living longer in a healthy status could be an opportunity for all. In this context, food consumption and dietary patterns are pivotal factors in promoting active and healthy ageing.

Effect of presence of gluten and spreads on the oral processing behavior of breads.

Little is known about the oral processing behavior of gluten-free (GF) products. This study investigated the oral processing behavior of one commercial GF bread and one gluten-containing (GC) equivalent with and without spreads. Oral processing parameters were determined through video recording and the predominant texture attributes were accessed using a check-all-that-apply test.