4.7 Article

Characterization of Dysphagia Thickeners Using Texture Analysis-What Information Can Be Useful?

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

A bit thick: Hidden risks in thickening products' labelling for dysphagia treatment

M. Bolivar-Prados et al.

Summary: This study compared the label information of TPs with different thickening agents and found that using the same descriptors for very different viscosities on labels is a problem. The research demonstrated that shear rate and alpha-SA strongly affect viscosity, but this information is often not described on the labels.

FOOD HYDROCOLLOIDS (2022)

Article Food Science & Technology

Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption

Celia Badia-Olmos et al.

Summary: This study investigated the effects of temperature and resting time on the rheological properties of thickened drinks. The results showed that temperature significantly influenced the viscosity values and the antithixotropic behavior, with different trends observed for different thickeners and drinks. Resting time also had an impact on viscosity values and antithixotropic behavior, with an increase in viscosity and a decrease in antithixotropy observed over time.

JOURNAL OF TEXTURE STUDIES (2022)

Article Food Science & Technology

Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

J. M. Vieira et al.

CURRENT RESEARCH IN FOOD SCIENCE (2020)

Article Engineering, Chemical

Shear and extensional rheological characterization of thickened fluid for dysphagia management

E. K. Hadde et al.

JOURNAL OF FOOD ENGINEERING (2019)

Article Gastroenterology & Hepatology

Effect of a gum-based thickener on the safety of swallowing in patients with poststroke oropharyngeal dysphagia

Mireia Bolivar-Prados et al.

NEUROGASTROENTEROLOGY AND MOTILITY (2019)

Article Food Science & Technology

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

Francisco C. Ibanez et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

Article Food Science & Technology

Shear and extensional rheology of commercial thickeners used for dysphagia management

Muhammad Qazi Waqas et al.

JOURNAL OF TEXTURE STUDIES (2017)

Article Food Science & Technology

ADJUSTMENT OF FOOD TEXTURAL PROPERTIES FOR ELDERLY PATIENTS

J. A. Y. Cichero

JOURNAL OF TEXTURE STUDIES (2016)

Article Audiology & Speech-Language Pathology

Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia

Katleen J. R. Vallons et al.

INTERNATIONAL JOURNAL OF LANGUAGE & COMMUNICATION DISORDERS (2015)

Article Nutrition & Dietetics

Effects of Bolus Rheology on Aspiration in Patients With Dysphagia

Rebecca J. Leonard et al.

JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS (2014)

Article Food Science & Technology

COMPARATIVE CHARACTERIZATION OF DIETARY FIBRE-ENRICHED FROZEN/THAWED MASHED POTATOES

Maria Dolores Alvarez et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2012)

Article Food Science & Technology

EFFECT OF PROCESSING ON INSTRUMENTAL TEXTURAL PROPERTIES OF TRADITIONAL DODOL USING BACK EXTRUSION

F. Nasaruddin et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2012)

Article Food Science & Technology

TEXTURE PROFILE ANALYSIS - HOW IMPORTANT ARE THE PARAMETERS?

Andrew J. Rosenthal

JOURNAL OF TEXTURE STUDIES (2010)

Article Gastroenterology & Hepatology

Pathophysiology of oropharyngeal dysphagia in the frail elderly

L. Rofes et al.

NEUROGASTROENTEROLOGY AND MOTILITY (2010)

Article Gastroenterology & Hepatology

The effect of bolus viscosity on swallowing function in neurogenic dysphagia

P. Clave et al.

ALIMENTARY PHARMACOLOGY & THERAPEUTICS (2006)