Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Larisa Giura"'
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 462-471 (2024)
Dysphagia is commonly associated with malnutrition and an increased choking risk. To overcome these complications, food designed for people with dysphagia should have an appropriate texture and a high nutritional value. In this study, six formulation
Externí odkaz:
https://doaj.org/article/f47728a13f66484886a09fc7e0bcc347
Publikováno v:
Foods, Vol 12, Iss 4, p 882 (2023)
In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein c
Externí odkaz:
https://doaj.org/article/3a214fe7e3b246c6aca341b9d9c6c655
Publikováno v:
Foods, Vol 10, Iss 6, p 1334 (2021)
Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of aspiration or choking, thickened fluids and texture-modified foods have been used for dysphagia management with the goal of slowing down the flow of liquids and p
Externí odkaz:
https://doaj.org/article/aa9f85d157434562878e07a6eb1b2c65
Autor:
Ancuta Mihaela Rotar, Cristina Anamaria Semeniuc, Sorin Apostu, Carmen Pop, Mihaela Duma, Ramona Suharoschi, Larisa Giura
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 139-140 (2013)
The objective of this study is to investigate the incidence of Escherichia coli in animal and non-animal foods, and mainly the incidence of the serotype O157: H7 producing verotoxin. The presence of common Escherichia coli and Escherichia coli O157:
Externí odkaz:
https://doaj.org/article/479135d7b26548908e2f74a81df50c55
Publikováno v:
Food Science and Human Wellness. :1-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf61960ab60af44d944590485229c781
https://doi.org/10.26599/fshw.2022.9250040
https://doi.org/10.26599/fshw.2022.9250040
Publikováno v:
Foods
Volume 12
Issue 4
Pages: 882
Volume 12
Issue 4
Pages: 882
In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1dfdeda004c009695d63f201173e9bad
https://doi.org/10.3390/foods12040882
https://doi.org/10.3390/foods12040882
Publikováno v:
LWT. 169:114029
This study optimized the formulation of protein-enriched vegetable purees designed for people with swallowing difficulties and investigated the effect of different storage conditions (freezing and refrigeration) on their nutritional, rheological and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e422d4e6ed1a795db8d89a1baf801da2
https://doi.org/10.1016/j.lwt.2022.114029
https://doi.org/10.1016/j.lwt.2022.114029
Publikováno v:
Foods, Vol 10, Iss 1334, p 1334 (2021)
Foods
Foods
Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of aspiration or choking, thickened fluids and texture-modified foods have been used for dysphagia management with the goal of slowing down the flow of liquids and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcc81bd1828ba333a126fe891ef05709
https://doi.org/10.3390/foods10061334
https://doi.org/10.3390/foods10061334
Autor:
Carmen Pop, Ramona Suharoschi, Larisa Giura, Mihaela Duma, Sorin Apostu, Cristina Anamaria Semeniuc, Ancuta Mihaela Rotar
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 139-140 (2013)
The objective of this study is to investigate the incidence of Escherichia coli in animal and non-animal foods, and mainly the incidence of the serotype O157: H7 producing verotoxin. The presence of common Escherichia coli and Escherichia coli O157:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75d00870b5c32bd03e0736672b4fc929
https://doi.org/10.15835/buasvmcn-fst:9392
https://doi.org/10.15835/buasvmcn-fst:9392