Organoleptic properties and neuroimaging response on the perception of edible gels
The rapidly increasing number of elderly people in the world highlights the need for the development of innovative foods with modified textures that do not expose the elderly to the risks associated with food consumption (risk of aspiration, suffocation, and chocking). Providing specific food such a...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025000295 |
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