Mitochondrial Aconitase Is a Source of Hydroxyl Radical

Abstract

Recent studies have made clear that structural and rheological changes of soft foods when they are processed in the mouth play a crucial role in sensory perception. This applies to soft solid products (fracturing behaviour and exudation of fluid) as well as more liquid food systems (breakdown of starch by salivary amylase, saliva-induced droplet aggregation, deposition and retention of food material on the tongue surface). ?? 2007 Elsevier Ltd. All rights reserved.