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A texture-modified dessert with high nutritional value designed for people with dysphagia:effect of refrigeration and frozen storage

María Cartagena Larisa Giura Diana Ansorena Iciar Astiasaran

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.462-471,10.

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.462-471,10.DOI:10.26599/FSHW.2022.9250040

A texture-modified dessert with high nutritional value designed for people with dysphagia:effect of refrigeration and frozen storage

María Cartagena ¹Larisa Giura ²Diana Ansorena ¹Iciar Astiasaran¹

作者信息

1. Department of Nutrition,Food Science and Physiology,Faculty of Pharmacy and Nutrition,Universidad de Navarra,C/Irunlarrea s/n,Pamplona 31008,Spain Center for Nutrition Research,University of Navarra,c/Irunlarrea 1,Pamplona 31008,Spain Instituto de Investigación Sanitaria de Navarra,IDISNA,Pamplona 31008,Spain
2. Department of Nutrition,Food Science and Physiology,Faculty of Pharmacy and Nutrition,Universidad de Navarra,C/Irunlarrea s/n,Pamplona 31008,Spain Center for Nutrition Research,University of Navarra,c/Irunlarrea 1,Pamplona 31008,Spain National Centre for Food Technology and Safety(CNTA)—Technology and Knowledge for Food Sector Competitiveness,Navarre,Crta-Na 134-km 53,San Adrian 31570,Spain
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摘要

关键词

Malnutrition/Texture-modified-food/Hydrocolloids/Viscoelastic properties/Food texture

分类

轻工纺织

引用本文复制引用

María Cartagena,Larisa Giura,Diana Ansorena,Iciar Astiasaran..A texture-modified dessert with high nutritional value designed for people with dysphagia:effect of refrigeration and frozen storage[J].食品科学与人类健康(英文),2024,13(1):P.462-471,10.

基金项目

Gobierno de Navarra(Proyectos Estratégicos para Navarra 2020) （Proyectos Estratégicos para Navarra 2020）

the FEDER program for the financial support of project NUTRI+。（）

食品科学与人类健康(英文)

ISSN：2097-0765

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