Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients

This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing ability due to neurological issues. The study comprise...

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Detalles Bibliográficos
Autores principales: Limampai, Thitiwat, Impaprasert, Rarisara, Suntornsuk, Worapot
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572211/
https://www.ncbi.nlm.nih.gov/pubmed/37835329
http://dx.doi.org/10.3390/foods12193676

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572211/
https://www.ncbi.nlm.nih.gov/pubmed/37835329
http://dx.doi.org/10.3390/foods12193676

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