RT info:eu-repo/semantics/article
T1 Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
A1 Ibáñez, Francisco C.
A1 Gómez Bastida, Inmaculada
A1 Merino, Gorka
A1 Beriain, María José
K1 Cerebral palsy
K1 Dysphagia
K1 Safe texture
K1 Apparent viscosity
K1 Extrusion force
K1 Biotecnología
K1 Biotechnology
K1 Salud
K1 Health
K1 Biotecnología alimentaria
K1 Food-Biotechnology
AB 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.
PB Taylor and Francis
SN 1094-2912
YR 2019
FD 2019
LK http://hdl.handle.net/10259/10361
UL http://hdl.handle.net/10259/10361
LA eng
NO This study has been partially financed by the European Regional Development Fund through the 2014-2020 FEDER Operational Program of Navarre Government “GOBNAV 2017 I+D: AYUDAS A PROYECTOS DE INVESTIGACIÓN Y DESARROLLO 2017”.
DS Repositorio Institucional de la Universidad de Burgos
RD 29-mar-2025