Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents-Reference-Cited by-同舟云学术

Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents

Published:2022-02-03 Issue:9 Volume:59 Page:3627-3633
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Vergara José^ORCID,Teixeira Heloisa Sant’Ana^ORCID,de Souza Cinthia Madeira^ORCID,Ataide Janaina Artem^ORCID,de Souza Ferraz Felipe^ORCID,Mazzola Priscila Gava^ORCID,Mourão Lucia Figueiredo^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05369-5.pdf

Reference38 articles.

1. Alves DC, Alves NA, Dantas RO (2017) Consistency stability of water thickened with maltodextrin, xanthan gum and potassium chloride. J Texture Stud 48(6):530–533

2. Barbon CEA (2018) Characterizing the flow of thickened barium and non-barium liquid recipes using the IDDSI flow test. Dysphagia. https://doi.org/10.1007/s00455-018-9915-6

3. Barbon CEA, Steele CM (2018) Thickened liquids for dysphagia management: a current review of the measurement of liquid flow. Curr Phys Med Rehabil Rep 6(4):220–226. https://doi.org/10.1007/s40141-018-0197-6

4. Cichero JAY (2013) Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety. Nutr J. https://doi.org/10.1186/1475-2891-12-54

5. Cichero JAY, Lam P, Steele CM, Hanson B, Chen J, Dantas RO, Duivestein J, Kayashita J, Lecko C, Murray J, Pillay M, Riquelme L, Stanschus S (2017) Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework. Dysphagia 32(2):293–314. https://doi.org/10.1007/s00455-016-9758-y

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