Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140701 - 140701
Published: July 31, 2024
Language: Английский
Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140701 - 140701
Published: July 31, 2024
Language: Английский
Food Chemistry, Journal Year: 2024, Volume and Issue: 447, P. 139028 - 139028
Published: March 15, 2024
Language: Английский
Citations
25Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 153, P. 110052 - 110052
Published: March 30, 2024
Language: Английский
Citations
21Foods, Journal Year: 2024, Volume and Issue: 13(2), P. 215 - 215
Published: Jan. 10, 2024
Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well even aspiration, dehydration, long-term healthcare issues. However, current therapies treat routinely cause discomfort pain patients. To prevent these risks, non-traumatic effective treatment diet modification for safe chewing urgently needed elderly. This review mainly summarizes changes in elderly, important risk factors potential consequences dysphagia. In addition, three texture-modified food processing strategies prepare special foods aged, statuses future trends such foods, are discussed. Nonthermal technologies, gelation, 3D printing techniques have been developed soft, moist, palatable safety individuals. flavor enhancement nutrition enrichment also considered compensate loss sensory nutrients. Given trend population aging, multidisciplinary cooperation management should be top priority.
Language: Английский
Citations
19Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 152, P. 109891 - 109891
Published: Feb. 27, 2024
Language: Английский
Citations
19Food Research International, Journal Year: 2024, Volume and Issue: 186, P. 114324 - 114324
Published: April 17, 2024
The growth of the elderly population worldwide is posing significant challenges to human society. progressive physical and physiological changes occur with aging, including decreased appetite, incomplete digestion, reduced absorption nutrients. A common feature many people's diets a deficiency in proteins (especially easily digestible ones) micronutrients (e.g., vitamins, zinc, iron, calcium). One solutions this problem incorporation these components into suitably texture-modified foods. There dearth products that meet needs special medical/health conditions such as dysphagia, osteoporosis, diabetes, cardiovascular disease, well those who are hospital palliative care. Future research development foods for must address specific dietary different subgroups people underlying health conditions. existence stages means their requirements be considered. This review summarizes current knowledge on nutritional problems outlines innovation pathways developing new considering nutrition, texture, flavor, other sensory aspects.
Language: Английский
Citations
18Ain Shams Engineering Journal, Journal Year: 2023, Volume and Issue: 15(2), P. 102386 - 102386
Published: Aug. 3, 2023
In this work, the efficacy of additive manufacturing in revolutionizing food industry is explored as a contributor to achieving sustainable development goals (SDG) set out by United Nations. The purpose study assess impact 3D printing mapping it SDGs can currently achieves. analyzes recent progress various applications with emphasis on personalized nutrition, waste utilization, and production complex customized edible designs. This showcases significant advantages technology possesses compared conventional routes production. addition, limitations performance are discussed order reduce gap between market demand. Results confirmed that had direct SDG 1, 2, 3, 7, 8, 11, 12, 13, 17 track achieve greenhouse gas emissions mitigation 130.5–525.5 Mt 2025. Despite mentioned advantages, further work required increase sustainability 3DFP.
Language: Английский
Citations
38Journal of Food Engineering, Journal Year: 2023, Volume and Issue: 361, P. 111750 - 111750
Published: Sept. 15, 2023
Language: Английский
Citations
38Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 145, P. 109141 - 109141
Published: Aug. 2, 2023
3D printing can be used to develop texture-modified foodstuffs that are nutritious and appealing meet the demands of special consumer needs such as those elderly with swallowing disorders (dysphagia). In this work, vegetable-containing protein-based food different internal structures (infill rates 12.5, 25, 50%) was elaborated using printing. First, doughs soy protein isolate (SPI) content (20, 25 30 w/v %) were prepared select dough most suitable shape fidelity after being printed in an extrusion printer, 25% SPI (25-SPI) case. Then 25-SPI 10, 20 wt % red cabbage (RC) prepared, rheologically physicochemically analysed before All presented a shear thinning behaviour since viscosity decreased when rate increased, rheological for Regarding effect RC formulation, storage (G′) loss (G") moduli increased G' > G" all doughs, indicating solid-like behaviour, beneficial maintain size sample once it has been printed. samples homogeneous showed cavities which got reduced gradually more added confirmed by SEM analysis. Besides, texture profile analysis hardness, gumminess chewiness hydrated infill while addition had opposite minor effect. labelled transitional food, defined International Dysphagia Diet Standardization Initiative (IDDSI) framework.
Language: Английский
Citations
37International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 258, P. 128805 - 128805
Published: Dec. 15, 2023
Language: Английский
Citations
28Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104478 - 104478
Published: April 7, 2024
Language: Английский
Citations
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