Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review-Reference-Cited by-同舟云学术

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Published:2019-09-06 Issue:6 Volume:18 Page:1898-1912
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Sungsinchai Sirada¹,Niamnuy Chalida¹²^ORCID,Wattanapan Pattra³,Charoenchaitrakool Manop¹,Devahastin Sakamon⁴⁵^ORCID

Affiliation:

1. Dept. of Chemical Engineering, Faculty of EngineeringKasetsart Univ. Bangkok 10900 Thailand

2. Research Network of NANOTEC‐KU on NanoCatalysts and NanoMaterials for Sustainable Energy and EnvironmentKasetsart Univ. Bangkok 10900 Thailand

3. Dept. of Rehabilitation Medicine, Faculty of Medicine, and Dysphagia Research GroupKhon Kaen Univ. Khon Kaen 40002 Thailand

4. Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of EngineeringKing Mongkut's Univ. of Technology Thonburi Bangkok 10140 Thailand

5. The Academy of Science, The Royal Society of ThailandDusit Bangkok 10300 Thailand

Funder

National Nanotechnology Center

Thailand Research Fund

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12495

Reference118 articles.

1. Texture-modified foods for the elderly: Status, technology and opportunities

2. THE EFFECT OF ORGANIC ACID MARINATION ON TENDERNESS, COOKING LOSS AND BOUND WATER CONTENT OF BEEF

3. Evaluation and management of oropharyngeal dysphagia in different types of dementia: A systematic review

4. Lipid oxidation in meat: mechanisms and protective factors – a review

5. Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp

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