Designing foods for an increasingly elderly population: a challenge of the XXI century
Authors:
- José M AguileraJAJosé M Aguilera
- Leyla CovacevichLCLeyla Covacevich
- 25 April 2023
- journal article
- research article
- Published by Elsevier in Current Opinion in Food Science
- Vol. 51
Abstract
No abstract availableKeywords
Funding Information
- Fondo Nacional de Desarrollo Científico y Tecnológico
- ANID (CHIC-ANID PIA/BASAL PFB210018)
This publication has 68 references indexed in Scilit:
- Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginateCarbohydrate Polymers, 2019
- Oral processing in elderly: understanding eating capability to drive future food texture modificationsProceedings of the Nutrition Society, 2018
- Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly populationMeat Science, 2018
- The Microbiotic Highway to Health—New Perspective on Food Structure, Gut Microbiota, and Host InflammationNutrients, 2018
- Age-Related Changes to Eating and Swallowing Impact Frailty: Aspiration, Choking Risk, Modified Food Texture and Autonomy of ChoiceGeriatrics, 2018
- Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailabilityInnovative Food Science & Emerging Technologies, 2018
- Food Design To Feed the Human Gut MicrobiotaJournal of Agricultural and Food Chemistry, 2018
- Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymesJournal of Texture Studies, 2017
- Worldwide demography of centenariansMechanisms of Ageing and Development, 2017
- Bolus matters: the influence of food oral breakdown on dynamic texture perceptionFood & Function, 2016