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| dc.contributor.author | Ibáñez, Francisco C. | |
| dc.contributor.author | Gómez Bastida, Inmaculada | |
| dc.contributor.author | Merino, Gorka | |
| dc.contributor.author | Beriain, María José | |
| dc.date.accessioned | 2025-03-24T07:27:37Z | |
| dc.date.available | 2025-03-24T07:27:37Z | |
| dc.date.issued | 2019 | |
| dc.identifier.issn | 1094-2912 | |
| dc.identifier.uri | http://hdl.handle.net/10259/10361 | |
| dc.description.abstract | 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. | en |
| dc.description.sponsorship | 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”. | en |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | eng | es |
| dc.publisher | Taylor and Francis | es |
| dc.relation.ispartof | International Journal of Food Properties. 2019, V. 22, n. 1, p. 593-606 | es |
| dc.rights | Atribución 4.0 Internacional | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | Cerebral palsy | en |
| dc.subject | Dysphagia | en |
| dc.subject | Safe texture | en |
| dc.subject | Apparent viscosity | en |
| dc.subject | Extrusion force | en |
| dc.subject.other | Biotecnología | es |
| dc.subject.other | Biotechnology | en |
| dc.subject.other | Salud | es |
| dc.subject.other | Health | en |
| dc.subject.other | Biotecnología alimentaria | es |
| dc.subject.other | Food-Biotechnology | en |
| dc.title | Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach | en |
| dc.type | info:eu-repo/semantics/article | es |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
| dc.relation.publisherversion | https://doi.org/10.1080/10942912.2019.1597881 | es |
| dc.identifier.doi | 10.1080/10942912.2019.1597881 | |
| dc.identifier.essn | 1532-2386 | |
| dc.journal.title | International Journal of Food Properties | es |
| dc.volume.number | 22 | es |
| dc.issue.number | 1 | es |
| dc.page.initial | 593 | es |
| dc.page.final | 606 | es |
| dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es |
