4 skyrius - Maisto ruošimas
4.4.2. Maisto gaminimo aspektai (modifkuotos tekstūros maisto gaminimas)
Plačiau galite skaityti:
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.
Jin, T. Z., Yu, Y., & Gurtler, J. B. (2017). Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries. LWT—Food Science and Technology, 77, 517– 524.
Lazenby-Paterson, T. (2020). Thickened liquids: do they still have a place in the dysphagia toolkit?. Current opinion in otolaryngology & head and neck surgery, 28(3), 145-154.
Merino, G., Gómez, I., Marín-Arroyo, M. R., Beriain, M. J., & Ibañez, F. C. (2020). Methodology for design of suitable dishes for dysphagic people. Innovative Food Science & Emerging Technologies, 64, 102383.
Pant, A., Lee, A. Y., Karyappa, R., Lee, C. P., An, J., Hashimoto, M., ... & Zhang, Y. (2021). 3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients. Food Hydrocolloids, 114, 106546.
Sukkar, S. G., Maggi, N., Travalca Cupillo, B., & Ruggiero, C. (2018). Optimizing texture modified foods for oro-pharyngeal dysphagia: a difficult but possible target?. Frontiers in nutrition, 5, 68.
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.
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