Unit 4 - Food preparation

Lección 4.6. El sabor y la presentación estética de los alimentos texturizados

Recursos

  • Guénard‐Lampron, V., Masson, M., & Blumenthal, D. (2021). Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients. Journal of Texture Studies, 52(5-6), 665-678.

  • Lepore, J. R., & Dahl, W. J. (2013). Sensory Acceptability of Puréed Foods: FSHN1213/FS206, 11/2012. EDIS, 2013(1).

  • Munialo, C. D., Kontogiorgos, V., Euston, S. R., & Nyambayo, I. (2020). Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review. International Journal of Food Science & Technology, 55(5), 1862-1871.

  • 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.

  • https://www.emotionfood.ch/the-molds/

  • https://www.webstaurantstore.com/guide/583/types-of-pastry-bags-and-tips.html