Oral Physiological and Food Physical Basis of the Texture Standardization of Food for Special Needs

被引：0
|
作者：
Chen J. [1 ]
机构：
[1] School of Food Science and Biotechnology, Zhejiang Gongshang University, Food Oral Processing Laboratory, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2018年 / 18卷 / 03期
关键词：
Eating capability; Food physics; Food texture; Oral physiology; Special diet; Special food; Texture standard;
D O I：
10.16429/j.1009-7848.2018.03.001
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Food for special needs or food for special medical purposes are those which are specially designed to suit the physiological or physical needs for some special consumers. With fast growth of the populations of people with special needs (e.g. elderly and hospital patients, and etc), the demand of special food is growing rapidly in recent years in the country. How to regulate the manufacturing and provision of such foods has therefore become an urgent issue for governments at all levels. This paper tries to use basic knowledge of oral physiology and food physics to explain principles of the texture standardization of special food. Oral physiological aspects of the concept and assessment of the eating capability for disadvantaged consumers were discussed in details, while the physical mechanisms of food textural properties were also discussed thoroughly. The main message of the paper is that matching between the textural properties of the food and the eating capability of disadvantaged consumers is the core principle of texture regulation of food for consumers of special needs. © 2018, Editorial Office of Journal of CIFST. All right reserved.
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页码：1 / 7
页数：6
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