Food and Nutrition Sciences
Vol.7 No.9(2016), Paper ID 68914, 11
pages
DOI:10.4236/fns.2016.79074
Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet
Keiko Yoshioka, Ai Yamamoto, Yasuyuki Matsushima, Kenji Hachisuka, Yoshihide Ikeuchi
Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University, Fukuoka, Japan
Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University, Fukuoka, Japan
Department of Rehabilitation Medicine, University of Occupational and Environmental Health, Kitakyushu, Japan
Department of Rehabilitation Medicine, University of Occupational and Environmental Health, Kitakyushu, Japan
Graduate School of Agriculture, Kyushu University, Fukuoka, Japan
Copyright © 2016 Keiko Yoshioka, Ai Yamamoto, Yasuyuki Matsushima, Kenji Hachisuka, Yoshihide Ikeuchi et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Yoshioka, K. , Yamamoto, A. , Matsushima, Y. , Hachisuka, K. and Ikeuchi, Y. (2016) Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet.
Food and Nutrition Sciences,
7, 732-742. doi:
10.4236/fns.2016.79074.