2026-09-16T17:58:29Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103612025-03-25T01:05:26Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828

2025-03-24T07:27:37Z urn:hdl:10259/10361 Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach Ibáñez, Francisco C. Gómez Bastida, Inmaculada Merino, Gorka Beriain, María José Cerebral palsy Dysphagia Safe texture Apparent viscosity Extrusion force Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s−1 and extrusion force analyzed at 1, 2, 5, and 10 mm/s were evaluated. Using clustering techniques, samples were divided into three categories. Apparent viscosity at 50 s−1 and extrusion force at 5 and 10 mm/s could be enough to characterize the safe dishes for dysphagic patients. 2025-03-24T07:27:37Z 2025-03-24T07:27:37Z 2019 info:eu-repo/semantics/article 1094-2912 http://hdl.handle.net/10259/10361 10.1080/10942912.2019.1597881 1532-2386 eng International Journal of Food Properties. 2019, V. 22, n. 1, p. 593-606 https://doi.org/10.1080/10942912.2019.1597881 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional Taylor and Francis