Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Fumiko, Iida"'
Autor:
Dah-Sol Kim, Fumiko Iida
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1311-1323 (2023)
ABSTRACTCassava (Manihotesculenta) is known as one of the most nutritious root vegetables, but the texture is relatively hard and tough for the elderly, making it difficult to eat. So, this study attempted to identify the nutritional properties of Ca
Externí odkaz:
https://doaj.org/article/0a1fd425bad941c88b304f8d5bd54ffa
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 1862-1874 (2022)
The purpose of this study was to find nutritional composition of lingonberry and evaluate whether the liquid formulation of lingonberry juice according to gelling agent as thickening additives is applicable as an elder-friendly food. As a result, lin
Externí odkaz:
https://doaj.org/article/b97d603990084434843320302fcf4094
Autor:
Dah-Sol Kim, Fumiko Iida
Publikováno v:
Gels, Vol 9, Iss 1, p 61 (2023)
(1) Background: This study attempted to develop an elder-friendly food suitable to the Korean Industrial Standard (KS) after identifying the nutritional characteristics of Kaniwa; (2) Methods: The nutrient composition and physiological activity of Ka
Externí odkaz:
https://doaj.org/article/8835c74e769e4baaa21272ab21531b6d
Autor:
Dah-Sol Kim, Fumiko Iida
Publikováno v:
Gels, Vol 8, Iss 11, p 704 (2022)
(1) Background: The purpose of this study was to compare the nutritional characteristics of Tonka beans according to the cooking method and to prove the feasibility of application as an elder-friendly food. (2) Methods: After analyzing the nutritive
Externí odkaz:
https://doaj.org/article/13298b4f52f5489ba57678091909a118
Autor:
Dah-Sol Kim, Fumiko Iida
Publikováno v:
Foods, Vol 11, Iss 13, p 1892 (2022)
The aim of this study was to identify the nutritional components of sea buckthorn berries and to evaluate the hardness control of the elderly with mastication difficulties using various types and concentrations of gelling agents in the preparation of
Externí odkaz:
https://doaj.org/article/5f7a876735744ad19c4ce2509b72f7d7
Publikováno v:
International Journal of Food Science & Technology. 58:841-850
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e44a1e6ada2115aecee60b29bca940a7
https://doi.org/10.1111/ijfs.16249
https://doi.org/10.1111/ijfs.16249
Publikováno v:
International Journal of Food Science & Technology. 57:6730-6743
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22f106103f69627eba5b1e0be2245437
https://doi.org/10.1111/ijfs.16032
https://doi.org/10.1111/ijfs.16032
Publikováno v:
Nihon Chikusan Gakkaiho. 93:113-124
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12992dc0f27c67dfaf5d336fd4f7182c
https://doi.org/10.2508/chikusan.93.113
https://doi.org/10.2508/chikusan.93.113
Publikováno v:
Japanese Journal of Sensory Evaluation. 24:29-42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bef241cc298912bd32e6b73eb3535ac
https://doi.org/10.9763/jjsse.24.29
https://doi.org/10.9763/jjsse.24.29
Autor:
Dah-Sol Kim, Fumiko Iida
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7444ef7f4e31c85f7c07d335106eca7
https://doi.org/10.2139/ssrn.4301268
https://doi.org/10.2139/ssrn.4301268