Araiza-Calahorra, A, Mackie, AR orcid.org/0000-0002-5681-0593, Ferron, G et al. (1 more author) (Cover date: February 2023) Can tribology be a tool to help tailor food for elderly population? Current Opinion in Food Science, 49. 100968. ISSN 2214-7993
Abstract
The rapidly ageing population requires food products that meet their specific physiological needs and have pleasurable sensory characteristics. Conventionally, rheology is used as a food formulation design tool that allows food bolus to be swallowed safely. Nevertheless, in the last few decades, there has been increased understanding of soft tribology of thickeners and fabrication of biologically relevant tribological set-ups. We discuss how this knowledge can offer a solid baseline to employ tribology as a design tool to tailor foods for the elderly population with various oral insufficiencies. In-depth characterisation of oral conditions of the elderly population is a necessary undertaking to fabricate tribology apparatus that better emulates in vivo conditions, to allow rational design of food products for this growing population.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2022 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http:// creativecommons.org/licenses/by/4.0/). |
Keywords: | Ageing; Dysphagia; Lubrication; Rheology; Saliva; Texture-modified |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Funding Information: | Funder Grant number MRC (Medical Research Council) Not Known |
Depositing User: | Symplectic Publications |
Date Deposited: | 09 Dec 2022 16:46 |
Last Modified: | 19 Nov 2023 01:13 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.cofs.2022.100968 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:193892 |
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