Designing food for the elderly: the critical impact of food structure-Reference-Cited by-同舟云学术

Designing food for the elderly: the critical impact of food structure

Published:2022 Issue:12 Volume:13 Page:6467-6483
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Calligaris Sonia¹^ORCID,Moretton Martina¹^ORCID,Melchior Sofia¹^ORCID,Mosca Ana Carolina²,Pellegrini Nicoletta¹^ORCID,Anese Monica¹

Affiliation:

1. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy

2. Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy

Abstract

In this review, after examining the physiological changes associated to food consumption in old age, the possible role of food structure in delivering target functionalities has been critically discussed.

Funder

Fondazione Friuli

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00099G

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