Objective and quantitative definitions of modified food textures based on sensory and rheological methodology
Introduction: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of &...
Main Authors: | Karin Wendin, Susanne Ekman, Margareta Bülow, Olle Ekberg, Daniel Johansson, Elisabet Rothenberg, Mats Stading |
---|---|
Format: | Article |
Language: | English |
Published: |
Swedish Nutrition Foundation
2010-06-01
|
Series: | Food & Nutrition Research |
Subjects: | |
Online Access: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5134/5727 |
Similar Items
-
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation
by: Torrez-Ortiz Katherine Sofia, et al.
Published: (2022-12-01) -
Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential
by: Huaiwen Yang, et al.
Published: (2021-03-01) -
Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning
by: Astrid Ahlinder, et al.
Published: (2023-01-01) -
Measuring the Rheological and Textural Properties of Thick Purees Used to Manage Patients with Swallowing Disorders
by: Kovan Ismael-Mohammed, et al.
Published: (2023-08-01) -
Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials
by: Xin Wang, et al.
Published: (2023-06-01)