4 skyrius - Maisto ruošimas

Paskaita 4.1. Įvadas į modifikuotos tekstūros maisto maisto produktus ir gėrimus, skirtus disfagijos dietoms

Plačiau galite skaityti:

  1. Aguilera and Park (2016). Texture-modified foods for the elderly: Status, technology and opportunities. Trends in Food Science & Technology 57 (2016) 156-164. http://dx.doi.org/10.1016/j.tifs.2016.10.001

  2. Cichero et al. (2017). Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework. Dysphagia 32(2): 293–314. doi: 10.1007/s00455-016-9758-y

  3. Yoshioka, K., Yamamoto, A., Matsushima, Y., Hachisuka, K., & Ikeuchi, Y. (2016). Effects of high pressure on the textural and sensory properties of minced fish meat gels for the dysphagia diet. Food and Nutrition Sciences, 7, 732– 742.

  4. Park, D. J., & Han, J. A. (2016). Quality controlling of brown rice by ultrasound treatment and its effect on isolated starch.

  5. Park, H. S., Kim, D. K., Lee, S. Y., & Park, K. H. (2017). The effect of aging on mastication and swallowing parameters according to the hardness change of solid food. Journal of Texture Studies, 48, 362– 369.

  6. Sungsinchai, S., Niamnuy, C., Wattanapan, P., Charoenchaitrakool, M., & Devahastin, S. (2019). Texture modification technologies and their opportunities for the production of dysphagia foods: A review. Comprehensive reviews in food science and food safety, 18(6), 1898-1912.

  7. International Dysphagia Diet Standarization Initiative. https://www.iddsi.org/