Decreased hardness of dietary fiber-rich foods by the enzyme-infusion method

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 7, 2006, Pages 1564-1570

  Sakamoto, Koji ^a   Shibata, Kenya ^a   Ishihara, Masako ^a  

^a Hiroshima Prefectural Food Technology Research Center   (Japan)

Author keywords

Elderly food; Enzyme infusion; Impregnation; Ingestion and swallowing disorder; Mastication disorder

Indexed keywords

DISEASES; ENZYMES; HARDNESS; NUTRITION; PATIENT TREATMENT; TISSUE;

ELDERLY FOOD; ENZYME INFUSION; INGESTION AND SWALLOWING DISORDER; MASTICATION DISORDER;

FOOD PRODUCTS;

ENZYME;

ARCTIUM; ARTICLE; CHEMISTRY; DIETARY FIBER; FREEZING; HARDNESS; PLANT; PLANT ROOT; SASA; SOLUBILITY;

ARCTIUM; DIETARY FIBER; ENZYMES; FREEZING; HARDNESS; PLANT ROOTS; PLANT SHOOTS; SASA; SOLUBILITY;

ARCTIUM;

EID: 33746451198     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.50562     Document Type: Article

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