Understanding the health benefits and technological properties of β-glucan for the development of easy-to-swallow gels to guarantee food security among seniors
Author:
Affiliation:
1. Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
2. Food Research Institute for the Food Industry (IIIA), Havana, Cuba
3. Certex, a.s., Bratislava, Slovakia
Funder
Slovak Research and Development Agency
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2093325
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1. The impact of age and frailty on skeletal muscle autophagy markers and specific strength: A cross-sectional comparison
2. Characterization of low- and non-fat yogurt manufactured with addition of beta-glucanas a dietary supplement
3. Texture-modified foods for the elderly: Status, technology and opportunities
4. A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification
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