The development and sensory evaluation of puréed foods with added pulses
| dc.contributor.author | Estrella, María Victoria | |
| dc.date.accessioned | 2023-08-24T11:47:24Z | |
| dc.date.available | 2023-08-24T11:47:24Z | |
| dc.date.issued | 2023-07 | |
| dc.description.abstract | Proper nutrition is necessary for people’s physical and emotional well-being. The relationship between food and people’s well-being is associated with nutrition, the pleasure of tasty food and social components. Dysphagia is a condition that increases the risk of malnutrition and its consequences. Providing appropriate food for people with dysphagia prevents the risk of becoming malnourished. Puréed food may not appear appetizing or tasty enough. At the moment, the use of pulses for purée formulations for the dysphagia population is not being used. | |
| dc.identifier.uri | https://ec.msvu.ca/handle/10587/2264 | |
| dc.language.iso | en | |
| dc.publisher | Mount Saint Vincent University | |
| dc.title | The development and sensory evaluation of puréed foods with added pulses | |
| dc.type | Thesis |