Related references
Note: Only part of the references are listed.
Review
Food Science & Technology
Enrico K. Hadde et al.
Summary: Thickened fluids and texture-modified foods are commonly used for individuals with swallowing difficulty. Assessing the texture properties of these food systems is a major challenge, but understanding key physical parameters can help in the objective evaluation of these properties.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Takahiro Funami et al.
Summary: Instrumental characteristics of extensional rheology and tribology were studied for aqueous xanthan gum (XG) and locust bean gum (LBG) solutions in the presence or absence of simulated saliva. Results showed that extensional viscosity tended to decrease with increased addition of simulated saliva for XG, while to increase for LBG. The effect of cations in the saliva was greater than that of mucin in altering both extensional viscosity and lubricity of the polysaccharides.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Tomoki Nanto et al.
Summary: This study aimed to investigate the effects of different internal syringe shapes on IDDSI FT and identify the most suitable syringe available in Japan for xanthan gum-based thickened liquids. Results showed that TERUMO had the smallest error range among the three syringes, with no systematic errors. CT scans indicated that TERUMO had the smallest difference in tip-shape parameters compared to BD-Slip, making it a potential substitute for performing IDDSI FT with xanthan gum-based thickened water in Japan.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Mats Stading
Summary: Individuals with swallowing disorders require texture-modified foods for safe swallowing, with textures modified based on the severity of the disorder. Studies have identified and characterized a set of solid foods for research on bolus rheology and oral response, showing differences in texture and physical properties based on temperature and degree of modification. Texture-modified foods exhibit softer and moister characteristics compared to regular foods, with changes in compression stress, modulus, penetration force, and moisture content based on the degree of modification.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Mats Stading
Summary: The study found that texture modifications of foods affect the rheology of boluses, with decreased viscosity and modulus as the degree of modification increases. Saliva content and chews-to-swallow also decreased with increasing modification degree, showing lower saliva content for the sandwich. Saliva content was largely consistent regardless of food moisture content, and all boluses showed high extensional viscosity, crucial for bolus cohesiveness.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Jane Mertz Garcia et al.
Summary: This article emphasizes the importance of staff education in the service delivery of thickened liquids, and suggests using contemporary instructional strategies to improve accuracy in preparation and knowledge about the thickening process.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Christopher J. Mayerl et al.
Summary: Research has shown that thickened fluids lead to substantial changes in tongue movements during sucking in infants, while pharyngeal transit time and movements of the hyoid and soft palate remain unaffected during swallowing. This suggests that sucking behaviors are more sensitive to sensory feedback associated with changes in milk viscosity compared to pharyngeal swallow reflexes.
JOURNAL OF TEXTURE STUDIES
(2021)
Review
Food Science & Technology
Helena de O. S. Schmidt et al.
Summary: For patients with dysphagia, modifying the texture of food is crucial, and understanding and controlling the properties of thickeners can help in creating personalized diets. Different types of thickeners have varied effects on rheological properties and sensory attributes of food, requiring careful evaluation for effective management.
JOURNAL OF TEXTURE STUDIES
(2021)
Review
Food Science & Technology
Valerie Guenard-Lampron et al.
Summary: The texture of food is crucial for dysphagic individuals, who may need to modify their diet to avoid pain or choking risk. Sensory characterization is important for developing or optimizing food products and meeting consumer expectations, but it can be complex to target and evaluate for different severities of dysphagia. Different methods and descriptors are used to determine sensory texture, with difficulty in finding consensus between studies using different evaluation methods.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Memorie M. Gosa et al.
Summary: The study shows that the choice of thickening agent affects the final thickness of ready-to-feed infant formula, with significant differences in achieved thickness when different thickening agents are used to achieve target nectar and honey consistencies.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Ali Ebrahimi Pure et al.
Summary: This study aimed to investigate the possibility of textural modification of a high protein base dysphagia food through microwave treatments. The findings showed that textural properties of the sample could be modulated within the recommended criteria for dysphagia food through processing at 300 and 500 W.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Anais Lavoisier et al.
Summary: This study investigated the dynamics of different combinations of liquid carriers and solid oral dosage forms during swallowing, revealing promising options for promoting safe swallowing of capsules and tablets. Further clinical studies are needed to confirm these positive effects in healthy and dysphagic patients.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Pattra Wattanapan et al.
Summary: Ultra-sonication was used to develop softer sticky rice for elderly subjects. Textural properties showed that the sonicated sticky rice had significantly lower hardness than the original one, and the preference rate for sonicated sticky rice was higher among the subjects.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Nelum Pematilleke et al.
Summary: The study found that meat texture significantly affects masticatory behavior and the mechanical properties of the bolus, with harder meat resulting in a harder bolus. Additionally, as meat hardness increases, the number of bolus particles also significantly increases. Significant individual differences were observed in masticatory parameters and saliva incorporation.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Food Science & Technology
Helayne Aparecida Maieves et al.
Summary: The study examines the feasibility of using tomato-based beverages in the diet of patients with dysphagia, finding that improving their flow properties can be achieved by adding small amounts of thickener agents. The IDDSI test is identified as a cost-effective and straightforward method for evaluating these types of foods in hospital settings.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Otorhinolaryngology
Julie A. Y. Cichero et al.
Editorial Material
Food Science & Technology
Jianshe Chen
JOURNAL OF TEXTURE STUDIES
(2016)
Review
Otorhinolaryngology
Catriona M. Steele et al.
