Perception of Difficulties Encountered in Eating Process from European Elderlies' Perspective

Author:

Laguna L.1,Mingioni M.2,Maitre I.2,Vanwymelbeke V.3,Pirttijärvi T.4,Artigas M.G.5,Kautola H.4,Järvenpää E.6,Mäenpää T.4,Tahvonen R.6,Grabska-Kobylecka I.7,Nowak D.7,Chen J.8,Sarkar A.1

Affiliation:

1. Food Colloids and Processing Group; School of Food Science and Nutrition, University of Leeds; Leeds LS2 9JT U.K

2. LUNAM Université, SFR 4207 QUASAV, Groupe ESA, UPSP GRAPPE; 55 rue Rabelais BP 30748, F-49007 Angers Cedex 01 France

3. CHU, Service de Médecine Interne Gériatrie CHAMPMAILLOT CHU DIJON - Unité de Recherche Bat Rez de Chaussée; 2 rue Jules Violle, 21000 DIJON

4. Häme University of Applied Sciences; Visamäentie 35A, 13100 Hämeenlinna Finland

5. EMPORHOTEL, AIE; C/Hospital, 27, 2on, 1a, 17230 Palamós

6. Natural Resources Institute Finland (Luke), Bio-based Business and Industry; FI-31600 Jokioinen Finland

7. Experimental and Clinical Physiology Department; 6/8 Mazowiecka str. 92-216 Łódź. Medical University of Łódź; Poland

8. School of Food Science and Bioengineering; Zhejiang Gongshang University; Hangzhou Zhejiang 310018 China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

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