Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet

With age, difficulties with masticating and swallowing means food consistency and structure must be modified, such as puréeing food. However, elderly consumers have reported that puréed food’s taste lacks appeal. This study shows how puréeing food changes the recognition and dynamics of flavors and...

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Detalles Bibliográficos
Autores principales: Carrillo, Elizabeth, Laguna, Laura, Arancibia, Carla, Tárrega, Amparo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8074306/
https://www.ncbi.nlm.nih.gov/pubmed/33924125
http://dx.doi.org/10.3390/foods10040905

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8074306/
https://www.ncbi.nlm.nih.gov/pubmed/33924125
http://dx.doi.org/10.3390/foods10040905

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