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

Comprehensive Reviews in Food Science and Food Safety - United States
doi 10.1111/1541-4337.12495
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Wiley

Related search

Advances in Freeze-Drying Technologies for Foods and Their Application to Industrial Operations

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2010English

Fuel Cell System and Their Technologies: A Review

International Journal of Trend in Scientific Research and Development
2019English

The Use of Modified Foods and Fluids in the Management of Dysphagia

British Journal of Neuroscience Nursing
NeurologyNursing
2017English

Functional Foods Development: Trends and Technologies

Trends in Food Science and Technology
BiotechnologyFood Science
2011English

Sophisticated Cloning, Fermentation, and Purification Technologies for an Enhanced Therapeutic Protein Production: A Review

Frontiers in Pharmacology
Pharmacology
2017English

Food Design System for Sea Foods Based on Functionality and Texture

Nippon Suisan Gakkaishi
Aquatic Science
2008English

Capsules: Their Past and Opportunities for Their Future

ACS Macro Letters
Organic ChemistryInorganic ChemistryMaterials ChemistryPlasticsPolymers
2017English

Advancement in Genetic Modification Technologies Towards Disease Resistance and Food Crop Production

Biotechnology
BiochemistryGeneticsMolecular Biology
2004English

Study on Viscosity Modification of Human and Formula Milk for Infants With Dysphagia

Revista CEFAC
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy