Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Laura Laguna"'
Publikováno v:
Foods, Vol 13, Iss 12, p 1807 (2024)
Texture-modified diets (TMDs) are a primary compensatory treatment for hospitalized older patients with swallowing and mastication disorders. Nevertheless, the lack of a protocol for evaluating their objective textural properties hampers their indust
Externí odkaz:
https://doaj.org/article/6906de6b1bed4964b5d5c85317d5803c
Autor:
Francesc López Seguí, Unai Oyón Lerga, Laura Laguna Marmol, Pep Coll, Angels Andreu, Michael Meulbroek, Guillem López Casasnovas, Oriol Estrada Cuxart, Jordi Ara Rey, Carles Quiñones, Fèlix Pérez, Javier Fernandez, Àngel Rivero, Laura Ricou Ríos, Bonaventura Clotet
Publikováno v:
PLoS ONE, Vol 18, Iss 1, p e0277571 (2023)
IntroductionPre-Exposure Prophylaxis (PrEP) for HIV prevention has been implemented in several countries. Previous literature has shown that its cost-effectiveness (and, under some specifications, cost-saving character) is dependent on the reduction
Externí odkaz:
https://doaj.org/article/e59ced5e78564ff1af22ff1ce3de1468
Publikováno v:
Foods, Vol 12, Iss 7, p 1411 (2023)
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (ch
Externí odkaz:
https://doaj.org/article/45234287243f4765b862ca3032809651
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 30-40 (2020)
The principal motivations for the worldwide trend towards reducing meat consumption are health, the environment and animal welfare. The present study investigated the willingness of omnivores to introduce mixed (beef-vegetable protein) and 100% veget
Externí odkaz:
https://doaj.org/article/8123f9ee36a4404ab74e72e75ae52371
Autor:
Raquel Baixauli, Mireia Bolivar-Prados, Kovan Ismael-Mohammed, Pere Clavé, Amparo Tárrega, Laura Laguna
Publikováno v:
Gels, Vol 8, Iss 7, p 430 (2022)
Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a r
Externí odkaz:
https://doaj.org/article/7723ba5cbc914a378e81ce027bd12c81
Publikováno v:
Journal of Functional Foods, Vol 50, Iss , Pp 104-111 (2018)
Chia mucilage has been considered as a reliable source of soluble fibre, with the ability to form highly aqueous viscous dispersions at low concentrations; however, its effects in the gastrointestinal tract have never been assessed. Therefore, the pr
Externí odkaz:
https://doaj.org/article/3489c0ece81c4e718f3366b458389cdd
Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion
Publikováno v:
Journal of Functional Foods, Vol 62, Iss , Pp - (2019)
Some dietary fibres, especially soluble, due to their ability to modify the physical properties of digestive content, are associated with positive physiological effects. In this study, the effect of digestion on apparent viscosity and fragmentation/a
Externí odkaz:
https://doaj.org/article/46e10e8320da4c0a99cc117a2eb64498
Publikováno v:
Foods, Vol 10, Iss 4, p 905 (2021)
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 fo
Externí odkaz:
https://doaj.org/article/084c002d10384db9a4dcd0cb27afb3a5
Autor:
Laura Laguna, Beatriz Gómez, María D. Garrido, Susana Fiszman, Amparo Tarrega, María B. Linares
Publikováno v:
Foods, Vol 9, Iss 9, p 1257 (2020)
A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ percep
Externí odkaz:
https://doaj.org/article/2d5556e24a36414593b7b7552ddaa9d5
Publikováno v:
Proceedings, Vol 53, Iss 1, p 21 (2020)
This research aimed to compare the apparent viscosity and the degree of fragmentation/aggregation produced in dispersions of xanthan gum and chia mucilage during the gastrointestinal tract by using an in vitro digestion. Both soluble fibers exhibited
Externí odkaz:
https://doaj.org/article/aff00e3632334a668e8bc6fc20d0dcb9