References
- AACC. 2000. Approved Method of the AACC. 10th ed. American Association of Cereal Chemists. St. Paul, MN
- Ahn SJ, Kang SA. 1999. A Study on the food habits and dietary behaviors among the Korean elderly. Korean J. Soc. Food Sci., 15(1):81-94
- Chae SG, Kang GS, Ryu ID, Ma SJ, Bang KW, Oh MH, Oh SH. 2006. Food analysis standards. Jigumunhwasa. Seoul. pp 432
- Chang HS, Kim MR. 1999. A study on dietary status of elderly Koreans with ages. J. Korean Soc. Food Sci. Nutri., 28(1):265-273
- Funami T, Tsutsumino T, Kishimoto K. 2006. Thickening and gelling agent used for thickened and care food. J. Cookery Sci. Jpn., 39(3):233-239
- Hiratsuka H, Kawano A, Takahashi T, Ogoshi H. 2004. Physical properties and swallowing characteristics of mixed gel-sol samples. J. Home Econo. Jpn., 55(5):381-388
- Kawamura F, Takayanagi S. 1989. The properties of gelatin gel and sol mixed with carrageenan(part 1) Effect of mixing ratio on the properties. J. Cookery Sci. Jpn., 22(2):147-151
- Kawano A, Hosoda C, Takahashi T, Ogoshi H. 2006. Physical properties and swallowing characteristics of a mixed gelsol food based on grated yam. J. Home Econo. Jpn., 57(1):13-20
- Kawano A, Takahashi T, Ogoshi H. 2005. Characteristics of saliva and an agar gel bolus from young and elderly subjects. J. Home Econo. Jpn., 56(5):301-307
- Kawano A, Takahashi T, Ogoshi H. 2005. Textural properties and sensory evaluation of model bolus samples using agar gel. J. Home Econo. Jpn., 56(10):711-717
- Kim HY, Back SR. 2006. Development and acceptance test of protein enriched menu for the aged. Korean J. Food Culture, 21(3):262-269
- Kim HY, Kang NE. 2005. A survey on the seasonal menu and consumer acceptance test of free meals for the elderly facility in Sungnam region. Korean J. Food Culture, 20(2):273-282
- Kim HY, Kong HJ. 2006. Development of calcium enriched menu for the aged. Korean J. Food Culture, 21(6):670-678
- Kim HY, Park JH. 2006. Development of fiber enriched menu for the aged and analysis of sensory and physicochmical characteristics. Korean J. Food Culture, 21(5):516-523
- Kim KS, Kim HS, Oh MS, Hwang IK. 2005. Food & Cookery Science. Suhaksa. Seoul. pp 351-368
- Kim KS, Chae YK. 1998. Effects of the kinds of starch and sweetener on the quality characteristics of Kamgyulpyon. Korean J. Soc. Food Sci., 14(1):50-56
- Kim ML, Choi KH. 2005. Sensory characteristics of citrus vinegar fermented by Gluconacetonbacter hansenii CV1. Korean J. Food Cookery Sci., 21(2):263-269
- Korea National Statistical Office 2007 http://nso.go.kr
- Lee JM, Park YJ, Oh JE. 2001. Development of elderly diet using inhibitory plant against aging process. Korean J. Dietary Culture, 16(2):170-179
- Maruyama A, Takahashi T, Miyamoto I, Ogoshi H. 2006. Simple and objective evaluation of the rheological properties of liquid food. J. Home Econo. Jpn., 57(5):263-270
- Morita A, Nakazawa F. 2005. Relationship between the palatal pressure for swallowing and the texture of sol and gel food samples. J. Home Econo. Jpn., 56(5):309-316
- Morita A, Nakazawa F. 2005. Representation of mastication and swallowing of gellan jelly by palatal pressure measurement. J. Home Econo. Jpn., 56(7):425-434
- Morita A, Nakazawa F. 2006. Measurement of palatal pressure during mastication of various sol and gel foods-Estimation of hardness of food suitable for people with difficulty chewing-. J. Home Econo. Jpn., 57(4):221-227
-
Moritaka H, Shimada A. 2006. Effects of sodium chloride on the sol-gel transition of agar,
${\kappa}$ -carrageenan and gellan gum. J. Home Econo. Jpn., 57(6):393-401 - Nakahama N. 1994. Rheological properties of mixed gels.. Korean J Food Cookery Sci., 10(4):433-446
- Nakahama N, Ogoshi H, Moritaka H. 1997. The rheology and texture of foods. Kougaku publishers Inc. Kawasaki. pp 137-145
- SAS. 2005. SAS User's Guide. SAS Institute, Ver. 9.1, Cary, NC. USA
- Sato Y, Miyawaki O. 2007. Physical meaning of the parameters used for evaluating food for the elderly. J. Home Econo. Jpn., 58(5):261-270
- Shimada R, Kumeno K, Akabane H, Nakahama N. 1993. Gelation and melting of a mixed carrageenan-gelatin gel. J. Home Econo. Jpn., 44(12):999-1005
- Taguchi T, Okamoto Y. 1990. Tendency of the taste preference and gustatory sensitivity for sweet, sour and salty taste on aged people. J. Home Econo. Jpn., 41(6):509-516
- Takahashi T, Kawano A, Ogoshi H. 2005. Physical properties and sensory evaluation of commercial boil-in-the-bag food paste products for people in need of nursing care. J. Home Econo. Jpn., 56(4):223-232
- Takahashi T, Nakagawa Y, Michiwaki Y, Kawano A, Suzuki M, Wada K, Ogoshi H. 2004. Textural properties of meat and human chewing movements involved. J. Home Econo. Jpn., 55(1):3-12
- Takahashi T, Ogoshi H. 1999. Effect of thickener characteristics on the swallowing of liquid food. J. Home Econo. Jpn., 50(4):333-339
- Teshima T. 2005. A handbook for nursing-care diet. Ishiyaku publishers Inc. Tokyo. pp 28-38, 69-70
- Yoon HS, Oh MS. 2003. Quality characteristics of mixed polysaccharide gels with various kiwifriut contents. Korean J. Soc. Food Cookery Sci. 19(4):511-520