当前位置: X-MOL 学术Compr. Rev. Food Sci. Food Saf. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review
Comprehensive Reviews in Food Science and Food Safety ( IF 14.8 ) Pub Date : 2019-09-06 , DOI: 10.1111/1541-4337.12495
Sirada Sungsinchai 1 , Chalida Niamnuy 1, 2 , Pattra Wattanapan 3 , Manop Charoenchaitrakool 1 , Sakamon Devahastin 4, 5
Affiliation  

Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high‐pressure processing, high‐hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound‐assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture‐modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three‐dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.

中文翻译:

质地改变技术及其在吞咽困难食品生产中的机会:综述

吞咽困难或吞咽困难是中风或接受过诸如头颈外科手术等治疗的患者的常见发病率。吞咽困难的患者需要更容易吞咽的特殊食物。已经应用了各种技术,包括高压处理,高流体压力处理,脉冲电场处理,等离子处理,超声辅助处理和辐照来改变食物质地,使其更适合此类患者。这篇综述调查了这些技术在由肉,米,淀粉,碳水化合物,水果和蔬菜制成的产品的食品质地改性中的应用。该评价还尝试通过使用诸如硬度和粘度之类的关键特征进行分类,质地变质的食物可分为各种吞咽困难饮食水平。还提到了吞咽困难食品生产的当前和未来趋势,包括使用三维食品印刷来减少设计和制造时间,增强感官特征以及创造视觉上吸引人的食品。
更新日期:2019-09-06
down
wechat
bug