Oral processing in elderly: Understanding eating capability to drive future food texture modifications

Sarkar, A orcid.org/0000-0003-1742-2122 (2019) Oral processing in elderly: Understanding eating capability to drive future food texture modifications. Proceedings of the Nutrition Society, 78 (3). pp. 329-339. ISSN 0029-6651

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2018, The Author. This article has been published in Proceedings of the Nutrition Society. This version is free to view and download for private research and study only. Not for re-distribution, re-sale or use in derivative works. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Oral processing; Older adults; Eating capability; Food texture
Dates:
  • Published: August 2019
  • Accepted: 13 November 2018
  • Published (online): 19 December 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
FunderGrant number
EU - European Union311754
Depositing User: Symplectic Publications
Date Deposited: 16 Nov 2018 12:23
Last Modified: 09 Aug 2019 14:46
Status: Published
Publisher: Cambridge University Press
Identification Number: https://doi.org/10.1017/S0029665118002768

Share / Export

Statistics