A Survey on the Hardness and Viscosity of Senior-Friendly Foods Available in the Japanese Market-Reference-Cited by-同舟云学术

A Survey on the Hardness and Viscosity of Senior-Friendly Foods Available in the Japanese Market

Published:2022-04-30 Issue:4 Volume:51 Page:367-374
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Yun Jeong¹²^ORCID,Lee In Young¹,Chun Yong Gi¹,Lee Min Hyeock³,Kim Bum-Keun¹²^ORCID

Affiliation:

1. Korea Food Research Institute

2. Department of Food Biotechnology, University of Science and Technology

3. Department of Food Science and Biotechnology, Kyung Hee University

Funder

Korea Food Research Institute

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-04-367.pdf

Reference19 articles.

1. Boo KW, Kim BG, Lee SJ. Physicochemical and sensory characteristics of enzymatically treated and texture modified elderly foods. Korean J Food Sci Technol. 2020. 52:495-502.

2. Choi WS. Microstructure-texture relationship in food and correlation between instrumental measurement and sensory evaluation. Food Sci Ind. 2011. 44(4):50-56.

3. Thickened Liquids

4. Preferences of Commercial Elderly-Friendly Foods among Elderly People at Senior Welfare Centers in Seoul

5. Jang MS, Oh JY, Kim PH, Park SY, Kim YY, Kang SI, et al. Preparation and quality characteristics of different mackerel Scomber japonicas-based processed products as senior-friendly seafoods. Korean J Fish Aquat Sci. 2021. 54:703-713.

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