Journal of Nutrition in Gerontology and Geriatrics, Volume 33, Issue 3 (2014)

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Journal of Nutrition in Gerontology and Geriatrics, Volume 33, Issue 3 (2014)

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Production to Plate: Meeting Expectations for Pureed Food

Guest Editorial

Translational Advancements in Applications of Pureed Food
Heather H. Keller, Julie L. Locher & Catriona M. Steele
Pages: 135-138
Published online: 08 Aug 2014
First Page PreviewforTranslational Advancements in Applications of Pureed Food | Full Text | References | PDF (46.9 KB)
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Articles

Article
What Do Consumers Think of Pureed Food? Making the Most of the Indistinguishable Food
Heather H. Keller & Lisa M. Duizer
Pages: 139-159
Published online: 08 Aug 2014
AbstractforWhat Do Consumers Think of Pureed Food? Making the Most of the Indistinguishable Food | Full Text | References | PDF (119.5 KB)
  • 1671 Views
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Article
Keeping Consumers Safe: Food Providers' Perspectives on Pureed Food
Heather H. Keller & Lisa M. Duizer
Pages: 160-178
Published online: 08 Aug 2014
AbstractforKeeping Consumers Safe: Food Providers' Perspectives on Pureed Food | Full Text | References | PDF (116.7 KB)
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Article
Characterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis
Laurel Ettinger, Heather H. Keller & Lisa M. Duizer
Pages: 179-197
Published online: 08 Aug 2014
AbstractforCharacterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis | Full Text | References | PDF (108.6 KB)
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Article
A Comparison of Liking of Pureed Food Between Two Groups of Older Adults
Laurel Ettinger, Heather H. Keller & Lisa M. Duizer
Pages: 198-209
Published online: 08 Aug 2014
AbstractforA Comparison of Liking of Pureed Food Between Two Groups of Older Adults | Full Text | References | PDF (574.3 KB)
  • 401 Views
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Article
In-House Pureed Food Production in Long-Term Care: Perspectives of Dietary Staff and Implications for Improvement
Nila Ilhamto, Katrina Anciado, Heather H. Keller & Lisa M. Duizer
Pages: 210-228
Published online: 08 Aug 2014
AbstractforIn-House Pureed Food Production in Long-Term Care: Perspectives of Dietary Staff and Implications for Improvement | Full Text | References | PDF (115.3 KB)
  • 1047 Views
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Article
The Effect of Varying Ingredient Composition on the Sensory and Nutritional Properties of a Pureed Meat and Vegetable
Nila Ilhamto, Heather H. Keller & Lisa M. Duizer
Pages: 229-248
Published online: 08 Aug 2014
AbstractforThe Effect of Varying Ingredient Composition on the Sensory and Nutritional Properties of a Pureed Meat and Vegetable | Full Text | References | PDF (199.9 KB)
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