{"title":"用于吞咽困难管理的富含蛋白质的增稠液体的设计","authors":"L. Piazza, E. Masseroni","doi":"10.3303/CET2187002","DOIUrl":null,"url":null,"abstract":"Results of the design of food products that behave as structured fluids and that deliver attributes tailored for dysphasic people are presented in the paper. Dysphagia refers to any disruption in the swallowing processes. Dietary strategies for dysphagia management may include altering food textures and modifying liquid consistencies, while maintaining a high nutritive profile and acceptable sensory attributes. Products presented in the paper are designed by taking into account sustainability criteria. Further knowledge is needed at the product’s mesoscale to improve physical behaviour of the designed structured fluids.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"71 1","pages":"7-12"},"PeriodicalIF":0.0000,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Design of Thickened Fluids Rich in Proteins Intended for Dysphagia Management\",\"authors\":\"L. Piazza, E. Masseroni\",\"doi\":\"10.3303/CET2187002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Results of the design of food products that behave as structured fluids and that deliver attributes tailored for dysphasic people are presented in the paper. Dysphagia refers to any disruption in the swallowing processes. Dietary strategies for dysphagia management may include altering food textures and modifying liquid consistencies, while maintaining a high nutritive profile and acceptable sensory attributes. Products presented in the paper are designed by taking into account sustainability criteria. Further knowledge is needed at the product’s mesoscale to improve physical behaviour of the designed structured fluids.\",\"PeriodicalId\":9695,\"journal\":{\"name\":\"Chemical engineering transactions\",\"volume\":\"71 1\",\"pages\":\"7-12\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemical engineering transactions\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3303/CET2187002\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Chemical Engineering\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemical engineering transactions","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3303/CET2187002","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Chemical Engineering","Score":null,"Total":0}
Design of Thickened Fluids Rich in Proteins Intended for Dysphagia Management
Results of the design of food products that behave as structured fluids and that deliver attributes tailored for dysphasic people are presented in the paper. Dysphagia refers to any disruption in the swallowing processes. Dietary strategies for dysphagia management may include altering food textures and modifying liquid consistencies, while maintaining a high nutritive profile and acceptable sensory attributes. Products presented in the paper are designed by taking into account sustainability criteria. Further knowledge is needed at the product’s mesoscale to improve physical behaviour of the designed structured fluids.
期刊介绍：
Chemical Engineering Transactions (CET) aims to be a leading international journal for publication of original research and review articles in chemical, process, and environmental engineering. CET begin in 2002 as a vehicle for publication of high-quality papers in chemical engineering, connected with leading international conferences. In 2014, CET opened a new era as an internationally-recognised journal. Articles containing original research results, covering any aspect from molecular phenomena through to industrial case studies and design, with a strong influence of chemical engineering methodologies and ethos are particularly welcome. We encourage state-of-the-art contributions relating to the future of industrial processing, sustainable design, as well as transdisciplinary research that goes beyond the conventional bounds of chemical engineering. Short reviews on hot topics, emerging technologies, and other areas of high interest should highlight unsolved challenges and provide clear directions for future research. The journal publishes periodically with approximately 6 volumes per year. Core topic areas: -Batch processing- Biotechnology- Circular economy and integration- Environmental engineering- Fluid flow and fluid mechanics- Green materials and processing- Heat and mass transfer- Innovation engineering- Life cycle analysis and optimisation- Modelling and simulation- Operations and supply chain management- Particle technology- Process dynamics, flexibility, and control- Process integration and design- Process intensification and optimisation- Process safety- Product development- Reaction engineering- Renewable energy- Separation processes- Smart industry, city, and agriculture- Sustainability- Systems engineering- Thermodynamic- Waste minimisation, processing and management- Water and wastewater engineering
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
