CONTRIBUTION OF KELP DASHI LIQUID TO SUSTAINABLE MAINTENANCE OF TASTE SENSATION AND PROMOTION OF HEALTHY EATING IN OLDER ADULTS THROUGHOUT THE UMAMI-TASTE SALIVARY REFLEX

Contribution of kelp dashi liquid to sustainable maintenance of taste sensation and promotion of healthy eating in older adults throughout the umami-taste salivary reflex

IntroductionTaste decline, including taste loss in older adults, leads to malnutrition and frailty.In a super-aging society, improving taste decline and maintaining taste sensation are crucial for the wellbeing of older adults.Hyposalivation frequently affects older individuals and is the leading cause of taste decline in older adults.Treating tast

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Valorization of Carob Fruit Residues for the Preparation of Novel Bi-Functional Polyphenolic Coating for Food Packaging Applications

The food industry has johnny cash style clothing become interested in the development of innovative biomaterials with antioxidant and antimicrobial properties.Although several biopolymers have been evaluated for food packaging, the use of polyphenolic coatings has been unexplored.The purpose of this work was to develop an antioxidant and antimicrob

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