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 ‘...

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Detalles Bibliográficos
Autores principales: Wendin, Karin, Ekman, Susanne, Bülow, Margareta, Ekberg, Olle, Johansson, Daniel, Rothenberg, Elisabet, Stading, Mats
Formato: Texto
Lenguaje:English
Publicado: CoAction Publishing 2010
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2894641/
https://www.ncbi.nlm.nih.gov/pubmed/20592965
http://dx.doi.org/10.3402/fnr.v54i0.5134

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2894641/
https://www.ncbi.nlm.nih.gov/pubmed/20592965
http://dx.doi.org/10.3402/fnr.v54i0.5134

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