Novel meat-enriched foods for older consumers

Food Research International

Volumn 104, Issue , 2018, Pages 134-142

  Farouk, Mustafa M ^a   Yoo, Michelle J Y ^b   Hamid, Nazimah S A ^b   Staincliffe, Maryann ^a   Davies, Briar ^c   Knowles, Scott O ^d  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

^c Sport Waikato   (New Zealand)

^d AGRESEARCH GRASSLANDS   (New Zealand)

Author keywords

Bread; Chocolate; Elderly; Ice cream; Meat; Spaghetti; Yoghurt

Indexed keywords

FOOD PRODUCTS; NUTRITION; TENSILE STRENGTH;

BREAD; CHOCOLATE; ELDERLY; ICE CREAMS; SPAGHETTI; YOGHURT;

MEATS;

AGE; COLOR; CONSUMER ATTITUDE; ELASTICITY; FEEDING BEHAVIOR; FOOD HANDLING; FORTIFIED FOOD; HARDNESS; HUMAN; NUTRITIONAL VALUE; PROCEDURES; RED MEAT; TASTE; TENSILE STRENGTH; VISCOSITY;

AGE FACTORS; COLOR; CONSUMER BEHAVIOR; ELASTICITY; FEEDING BEHAVIOR; FOOD HANDLING; FOOD, FORTIFIED; HARDNESS; HUMANS; MEAT PROTEINS; NUTRITIVE VALUE; RED MEAT; TASTE; TENSILE STRENGTH; VISCOSITY;

EID: 85031805724     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.10.033     Document Type: Article

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