Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review
作者： Claire Darizu Munialo , Vassilis Kontogiorgos , Stephen R Euston , Isabella Nyambayo , None
DOI: 10.1111/IJFS.14483
关键词:
摘要: Texture-modified foods (TMFs) and thickened fluids have been used as a therapeutic strategy in the management of food intake elderly people with dysphagia. Despite recent advances describing rheological features TMFs for dysphagia management, there is still paucity research regarding sensory attributes, thickness levels swallowing safety these foods. Additionally, relationship between mechanical structural properties throughout oral processing not yet fully understood. The present review discusses several boluses that are important during to allow safe swallowing. Dynamic changes occur will be reviewed. use hydrocolloids improve cohesiveness how this impacts also discussed. suggest potential new directions textural TMFs.
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