Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s−1 and extrusion force analyzed at 1, 2, 5, and 10 mm/s...

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Bibliographic Details
Main Authors: Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino, María José Beriain
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
cerebral palsy
dysphagia
safe texture
apparent viscosity
extrusion force
Online Access:http://dx.doi.org/10.1080/10942912.2019.1597881

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