Tailored Co-Extruded Cereals for Seniors: Fabrication, Palatability, and in vitro Digestibility

Mashiah, L., Medini, O., Calahorra, A.A. et al. (7 more authors) (2024) Tailored Co-Extruded Cereals for Seniors: Fabrication, Palatability, and in vitro Digestibility. Food Science and Human Wellness. ISSN 2097-0765

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Item Type: Article
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© Tsinghua University Press 2024. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: Healthy aging; functional foods; co-extrusion; palatability; oral comfort; plant-based cereals; In vitro protein digestibility; DIAAS; proteomic analysis; breakfast cereals
Dates:
  • Published (online): 24 December 2024
  • Accepted: 26 August 2024
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)
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MRC (Medical Research Council)
Not Known
Depositing User: Symplectic Publications
Date Deposited: 06 Jan 2025 16:22
Last Modified: 06 Jan 2025 16:22
Status: Published online
Publisher: Tsinghua University Press
Identification Number: 10.26599/fshw.2024.9250421
Open Archives Initiative ID (OAI ID):

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