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Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

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Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

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Moret Tatay, AT.; Rodriguez Garcia, J.; Martí Bonmatí, E.; Hernando Hernando, MI.; Hernández, MJ. (2015). Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices. Food Hydrocolloids. 51:318-326. doi:10.1016/j.foodhyd.2015.05.019

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Title: Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices
Author:
UPV Unit: Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work, two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were studied. ...[+]
Subjects: Dysphagia , Thickeners , Gum , Rheology , Microstructure
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X ) (eissn: 1873-7137 )
DOI: 10.1016/j.foodhyd.2015.05.019
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodhyd.2015.05.019
Thanks:
The authors are grateful to Conselleria de Educacion of Valencia Government (ACIF/2010/240) for financing the contract of author Julia Rodriguez-Garcia. The authors also thank to the Nutritional Companies that generously ...[+]
Type: Artículo

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