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The aims of this study were to determine the viability of using freeze–thaw infusion (FI) technology to produce a range of root vegetables using enzyme treatments with improved texture characteristics for elderly consumers with swallowing difficulties. We applied enzyme impregnation as a technology to soften the textures of root vegetables commonly consumed in Korea; balloon flower root (Platycodon grandiflorus...
Measurement of textural properties using simple mechanical probe is difficult to describe subjective sensory of intrinsic during the human biting. The aims of this study are to measure mechanical properties with teeth probe which was developed to simulate human teeth with upper and lower jaws, using a texture analyzer and detected acoustics with a connected acoustic emission detector, simultaneously...
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