期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 55, 期 1, 页码 140-145出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2011.649810
关键词
Food diet; food perception; oral cavity; dysphagia
The effect of food consistency on swallowing function has been widely studied, and it is well recognized that by delaying the flow of the food bolus, thickened liquids can help in the management of swallowing dysfunction. However, fewer studies have been carried out on the impact of food sensory properties and related liking on swallowing function. This paper reviews the role of taste, olfaction, and trigeminal perceptions on swallowing function and highlights the need for a deeper investigation of this aspect of patient diet modification.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据