Development of meat products for the nutrition of the elderly-Reference-Cited by-同舟云学术

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Development of meat products for the nutrition of the elderly

Published:2023-09 Issue: Volume:33 Page:200201
ISSN:2666-1497
Container-title:Human Nutrition & Metabolism
language:en
Short-container-title:Human Nutrition & Metabolism

Author:

Abzhanova Sholpan,Baybolova Lyazzat,Zhaksylykova Gulshat,Tayeva Aigul,Kulazhanov Talgat

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science,Endocrinology, Diabetes and Metabolism

Reference32 articles.

1. Comparison of discriminability of common food acceptance scales for the elderly;Waimaleongoraek;Int. J. Food Sci. Technol.,2020

2. A theoretical framework on the determinants of food purchasing behavior of the elderly: a bibliometric review with scientific mapping in web of science;Alhammadi;Foods,2021

3. Quality and sensory comparison of ostrich and goat meat;Akram;Int. J. Life Sci.,2019

4. Study of qualitative characteristics and properties of horse meat;Abzhanova;J. Pharm. Nutr. Sci.,2019

5. Proximate composition and amino acid profile of the whole body of juvenile Persian sturgeon (Acipenser persicus), Iran;Arab;J. Aquat. Anim. Health,2020

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bigel as a curcumin delivery system and its application in 3D-printed in-between-meal foods to boost the immune system of elderly people;Food Bioscience;2024-10

2. An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein;Food Chemistry;2024-07

3. The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets;Potravinarstvo Slovak Journal of Food Sciences;2023-10-27

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