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

Sarkar, A orcid.org/0000-0003-1742-2122 (2018) Oral processing in elderly: Understanding eating capability to drive future food texture modifications. Proceedings of the Nutrition Society. ISSN 0029-6651

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © The Author 2018. This article has been accepted for publication 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:
  • 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: 20 Dec 2018 20:42
Status: Published online
Publisher: Cambridge University Press
Identification Number: https://doi.org/10.1017/S0029665118002768

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