Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia-Reference-Cited by-同舟云学术

Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia

Published:2023-03-31 Issue:1 Volume:28 Page:83-88
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

An Subin¹^ORCID,Lee Wonjae¹^ORCID,Yoo Byoungseung¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/PNF2/2023/028/pnfs-28-1-83.pdf

Reference21 articles.

1. Comparison of the Rheological Properties of Ready-to-Serve and Powdered Instant Food–Thickened Beverages at Different Temperatures for Dysphagic Patients

2. A bit thick: Hidden risks in thickening products’ labelling for dysphagia treatment

3. Thickened Liquids Using Pureed Foods for Children with Dysphagia: IDDSI and Rheology Measurements

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

5. Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

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