Browse > Article
http://dx.doi.org/10.23093/FSI.2015.48.3.28

Emerging Technology and Institution of Foods for the Elderly  

Kim, Bum-Keun (Korea Food Research Institute)
Chun, Yong-Gi (Korea Food Research Institute)
Lee, Sang-Hoon (Korea Food Research Institute)
Park, Dong-June (Korea Food Research Institute)
Publication Information
Food Science and Industry / v.48, no.3, 2015 , pp. 28-36 More about this Journal
Keywords
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Bailey JD. Sous-vide past, present and future. In Principles of Modified-Atmsphere and Sous-Vide Product Packaging, Farber JM and Dodds KL Technolric Publishing, Lancaster, PA. pp.243-261, 1998.
2 Church IJ, Parsons AL. Review sous-vide cook-chill technology. Int J Food Sci Technol 28: 563-574, 1993.
3 Pi CG. CPU and receptor. Partner to Success The Consultant 33: 107-116, 2000.
4 Bae SE, Jang JA, Oh JE, Lee KW, Cho MS. Chinese consumer preference of chicken burgers cooked by sous-vide with Koreanstyled seasoning and available on the chinese fast food market. Korean J Food Sci Technol 45: 126-132, 2013.   DOI
5 Jo SJ. Quality characteristics of salmon cooked. MS Thesis, Sejong University, Seoul, Korea, 2011.
6 Jeong HS, Han JG, Ha JH, Kim Y, Oh SH, Kim SS, Jeong MH, Choi GP, Park UY, Lee HY Enhancement of anticancer activities of Ephedra sinica. Angelica gigas by ultra high pressure extraction. Korean J Medicinal Crop Sci, 17: 102-108, 2009.
7 Cho et al., Baby Food Processing and Properties by using High Pressure Processing, Korean J. Food & Nutr. Vol. 24. No. 4, 746-752, 2011.   DOI
8 Jiro Kishii, Recovery of Masticatory Function by Bite Raising for a Patient with Infraocclusion, J Jpn Prosthodont Soc 51: 336-339, 2007.   DOI
9 Sura Livia, Madhavan Aarthi, Carnaby Giselle, Crary Michael A, 3Dysphagia in the elderly: management and nutritional considerations, Clinical Interventions in Aging, 7: 287-298, 2012
10 Almy T P, Factors leading to digestive disorders in the elderly. Bulletin of the New York Academy of Medicine 57(8): 709-717, 1981.
11 Sakamoto, Koji, Shibata Kenya, Ishihara Masako, Nakatsu Sayaka, Development of Foods for People with Ingestion and Swallowing Difficulties Using Vacuum Enzyme Infusion into Food Materials Enhanced by Freeze-thaw. Nippon Shokuhin Kagaku Kogaku Kaishi, 55(11): 522-528, 2008.   DOI
12 Nakatsu Sayaka, Kohyama Kaoru, Watanabe Yayoi, Shibata Kenya, Sakamoto Koji, Shimoda Mitsuya, Mechanical properties of softened foodstuffs processed by freeze-thaw infusion of macerating enzyme, Innovative Food Science & Emerging Technologies, 16: 267-276, 2012.   DOI
13 Ahn Seong-Hwan, Lim Jeong-Ho, Kim Young-Ho, Chung Suk Jin, Park Kee-Jai, Effect of continuous pulsed electric fields treatments on quality of apple juice Korean J Food Preserv 20(5): 650-658, 2013.   DOI
14 서울국제식품산업대전 : 일본의 고령 트렌드를 활용한 식품시장 분석. http://blog.seoulfood.or.kr/trackback/541
15 장혜자. 2013년 기초연구과제총서 : 중산계층 실버세대 식사대용 웰빙 메뉴 개발 및 상품화. 213-327, 2013.
16 Lee Seungjae, Kim Yuri, Seo Sunhee, Cho Mi Sook. 2014. A study on dietary habits and food intakes in adults aged 50 or older according to depression status. Journal of Nutrition and Health (J Nutr Health) 47(1): 67-76, 2014.   DOI
17 세계의 고령자, 환자용 식품시장. (주)seedplanning., 2015.
18 고령친화식품산업 활성화 지원방안, 한국보건산업진흥원, 2011.
19 Eom et al., Texture Softening of Beef and Chicken by Enzyme Injection Process, Korean J. Food Sci. An., 35(4): 486-493, 2015.   DOI
20 고령자 통계, 통계청, 2014.
21 김양희 등. 주요국의 저출산.고령화 대비 성장전략 연구와 정책 시사점. 대외경제정책연구원 보고서, 2010.
22 Population Perspectives, UN, 2014.
23 Shin BM, Bae SM, Ryu DY, Choi YK. The relationship between the numbers of natural teeth and nutritional status of elderly in Korea-based on 2007-2009 national health and nutrition survey data-. J. Korean Soc. Dent. Hyg. 12: 521-531, 2012.   DOI