Assessment of tomato‐based thick fluid diet for patients with dysphagia using a simple and cheap test-Reference-Cited by-同舟云学术

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Assessment of tomato‐based thick fluid diet for patients with dysphagia using a simple and cheap test

Published:2021-06-15 Issue:5-6 Volume:52 Page:647-655
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Maieves Helayne Aparecida¹²,Teixeira Gerson Lopes³^ORCID

Affiliation:

1. Faculty of Nutrition Federal University of Pelotas Pelotas Brazil

2. Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia Universidad Complutense de Madrid Madrid Spain

3. Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12617

Reference28 articles.

1. Consistency stability of water thickened with maltodextrin, xanthan gum and potassium chloride

2. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions

3. Thickened Liquids for Dysphagia Management: a Current Review of the Measurement of Liquid Flow

4. Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum–Based Food Thickeners Used for Dysphagia Diets

5. Swallowing Disorders in the Older Population

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The behavior of lemon-based thickened fluids submitted to the IDDSI flow test as a strategy for dysphagia treatment;Food Science Today;2023-01-28

2. Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review;Comprehensive Reviews in Food Science and Food Safety;2022-04-27

3. Food texture and texture modification for dysphagia management;Journal of Texture Studies;2021-12

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