Designing foods for an increasingly elderly population: a challenge of the XXI century DOI
José Miguel Aguilera, Leyla Covacevich

Current Opinion in Food Science, Journal Year: 2023, Volume and Issue: 51, P. 101037 - 101037

Published: April 25, 2023

Language: Английский

Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food DOI

Demei Kong,

Min Zhang, Arun S. Mujumdar

et al.

Food Research International, Journal Year: 2023, Volume and Issue: 165, P. 112469 - 112469

Published: Jan. 7, 2023

Language: Английский

Citations

48
Fabrication of edible inks for 3D printing as a dysphagia food: An emerging application of bigels DOI

Erpeng Chao,

Xiaowei Yan, Liuping Fan

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 157, P. 110463 - 110463

Published: July 24, 2024

Language: Английский

Citations

19
Pathways in formulating foods for the elderly DOI Creative Commons
Yuxin Qin, Christopher J. Pillidge,

Bernie Harrison

et al.

Food 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

17
Enhancing soy yogurt texture and functionality with mealworm protein DOI
Ying Ma, Su Hyun Lee,

Mijin Guk

et al.

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107337 - 107337

Published: Feb. 1, 2025

Language: Английский

Citations

2
Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake DOI Creative Commons
Yisha Xie, Qingqing Liu, Wenwen Zhang

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(9), P. 1842 - 1842

Published: April 28, 2023

The contradiction between the growing demand from consumers for “nutrition & personalized” food and traditional industrialized production has consistently been a problem in elderly diet that researchers face discuss. Three-dimensional (3D) printing could potentially offer solution to this problem. This article reviews recent research on 3D printing, mainly including use of different sources protein improve performance ink high internal phase emulsion or oleogels as fat replacement nutrition delivery system, functional active ingredients system. In our opinion, is crucial improving appetite dietary intake elderly. critical obstacles 3D-printed regarding energy supplements, balance, even customization recipe meal are discussed paper. By combining big data artificial intelligence technology with comprehensive, personalized, customized geriatric foods, according individual traits each consumer, will be realized via raw materials-appearance-processing methods. provides theoretical basis development direction future

Language: Английский

Citations

40
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum DOI

Liqing Qiu,

Min Zhang, Benu Adhikari

et al.

Journal of Food Engineering, Journal Year: 2023, Volume and Issue: 361, P. 111750 - 111750

Published: Sept. 15, 2023

Language: Английский

Citations

38
Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly DOI
Chhychhy Chao,

Jang Hong Lee,

In Woo Kim

et al.

Food Bioscience, Journal Year: 2023, Volume and Issue: 54, P. 102924 - 102924

Published: July 7, 2023

Language: Английский

Citations

27
3D printing of nutritious dysphagia diet: Status and perspectives DOI
Zhenbin Liu, Xi Chen, Hongbo Li

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104478 - 104478

Published: April 7, 2024

Language: Английский

Citations

16
Research progress of 3D printing technology in functional food, powering the future of food DOI
Rina Wu, Jinhui Jiang, Feiyu An

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 149, P. 104545 - 104545

Published: May 21, 2024

Language: Английский

Citations

14
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs DOI
Jiaxin Guo,

Xinya Gu,

Zong Meng

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: 94, P. 103679 - 103679

Published: May 3, 2024

Language: Английский

Citations

12