Texture modification has become one of the most common forms of intervention for
dysphagia, and is widely considered important for promoting safe and efficient swallowing …

Food oral processing is an essential procedure not only for the consumption and digestion
of foods but also for the appreciation and pleasure of food texture and food flavour. The …

Novel naturally sourced thickeners from food biopolymers have always gained significantly
increasing attention, particularly in food areas where the edible safety of thickeners is highly …

Novel naturally sourced polysaccharides have attracted increasing attention in food areas,
particularly in the preparation of food gels for people with dysphagia. To develop dysphagia …

This chapter describes the nutritional aspects of dysphagia management by starting with the
definition of these two conditions (dysphagia and malnutrition) that share three main clinical …

Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by
thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative …

For people with dysphagia, or difficulty swallowing, thickened liquids are used to slow bolus
flow to make them easier to control. For these liquids, the oral shear rate of 50 s− 1 has been …

Sensory characteristics are important for the acceptance of thickened liquids, but those of
liquids thickened to the new standards put forth by the International Dysphagia Diet …

Introduction: Patients who suffer from chewing and swallowing disorders, ie dysphagia, may
have difficulties ingesting normal food and liquids. In these patients a texture modified diet …

Three commercial thickened fluids were rheologically characterized before and after
addition of unstimulated human saliva to improve the further development of better products …