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Journal of Nutrition in Gerontology and Geriatrics Volume 33, 2014 - Issue 3: Production to Plate: Meeting Expectations for Pureed Food
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The Effect of Varying Ingredient Composition on the Sensory and Nutritional Properties of a Pureed Meat and Vegetable

Nila Ilhamto Elmira Pet Products, Elmira, Ontario, Canada
,
Heather H. Keller Department of Kinesiology, University of Waterloo, Waterloo, Ontario, Canada
&
Lisa M. Duizer Department of Food Science, University of Guelph, Guelph, Ontario, CanadaCorrespondence[email protected]
Pages 229-248 | Published online: 08 Aug 2014

Citations (12)

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Read on this site (2)

Vanessa Vucea, Heather H. Keller, Jill M. Morrison, Alison M. Duncan, Lisa M. Duizer, Christina O. Lengyel & Susan E. Slaughter. (2018) Intake and Factors Associated with Consumption of Pureed Food in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project. Journal of Nutrition in Gerontology and Geriatrics 37:2, pages 59-81.
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HeatherH. Keller, JulieL. Locher & CatrionaM. Steele. (2014) Translational Advancements in Applications of Pureed Food. Journal of Nutrition in Gerontology and Geriatrics 33:3, pages 135-138.
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Articles from other publishers (10)

Chunkamol Panyayong & Khongsak Srikaeo. (2023) Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia. Food Hydrocolloids for Health 3, pages 100129.
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Ruheng Shen, Dawei Yang, Li Zhang, Qunli Yu, Xiaotong Ma, Guoyuan Ma, Zhaobin Guo & Cheng Chen. (2023) Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality. Foods 12:14, pages 2689.
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Isabelle Germain. 2022. Dysphagia - New Advances. Dysphagia - New Advances.
Veit Ny, Milan Houška, Roman Pavela & Jan Tříska. (2021) Potential benefits of incorporating Astragalus membranaceus into the diet of people undergoing disease treatment: An overview. Journal of Functional Foods 77, pages 104339.
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Claudia Côté, Amélie Giroux, Annie Villeneuve-Rhéaume, Cynthia Gagnon & Isabelle Germain. (2020) Is IDDSI an Evidence-Based Framework? A Relevant Question for the Frail Older Population. Geriatrics 5:4, pages 82.
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V. Vucea, Heather H. Keller, J. M. Morrison, L. M. Duizer, A. M. Duncan, N. Carrier, C. O. Lengyel, S. E. Slaughter & C. M. Steele. (2018) Modified Texture Food Use is Associated with Malnutrition in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project. The journal of nutrition, health & aging 22:8, pages 916-922.
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Vanessa Vucea, Heather H. Keller, Jill M. Morrison, Alison M. Duncan, Lisa M. Duizer, Natalie Carrier, Christina O. Lengyel & Susan E. Slaughter. (2017) Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project. BMC Nutrition 3:1.
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Madhu Sharma, Eleana Kristo, Milena Corredig & Lisa Duizer. (2017) Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures. Food Hydrocolloids 63, pages 478-487.
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Katherine Field & Lisa M. Duizer. (2016) Food Sensory Properties and the Older Adult. Journal of Texture Studies 47:4, pages 266-276.
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Heather Keller, Anne Marie Beck & Ashwini Namasivayam. (2015) Improving Food and Fluid Intake for Older Adults Living in Long-Term Care: A Research Agenda. Journal of the American Medical Directors Association 16:2, pages 93-100.
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