Comparisons of Thickened Beverages Using Line Spread Measurements

Journal of the American Dietetic Association

Volumn 108, Issue 9, 2008, Pages 1532-1535

  Budke, Julie ^a   Garcia, Jane Mertz ^a   Chambers IV, Edgar ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVE;

ANALYSIS OF VARIANCE; ARTICLE; BEVERAGE; CHEMISTRY; CROSS-SECTIONAL STUDY; DYSPHAGIA; ELEMENTAL DIET; FLOW KINETICS; FOOD HANDLING; HUMAN; METHODOLOGY; REPRODUCIBILITY; SAFETY; SENSITIVITY AND SPECIFICITY; STANDARD; TEMPERATURE; TIME; VISCOSITY;

ANALYSIS OF VARIANCE; BEVERAGES; CONSUMER PRODUCT SAFETY; CROSS-SECTIONAL STUDIES; DEGLUTITION DISORDERS; FOOD ADDITIVES; FOOD HANDLING; FOOD, FORMULATED; HUMANS; REPRODUCIBILITY OF RESULTS; RHEOLOGY; SENSITIVITY AND SPECIFICITY; TEMPERATURE; TIME FACTORS; VISCOSITY;

EID: 49849101992     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2008.06.434     Document Type: Article

References (14)

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7. Mann L.L., and Wong K. Development of an objective method for assessing viscosity of formulated foods and beverages for the dysphagic diet. J Am Diet Assoc. 96 (1996) 585-588
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9. Bourne M.L. Food Texture and Viscosity: Concept and Measurement (2002), Academic Press, San Diego, CA
10. Smith T.L., Sun M.M., and Pippin J. Characterizing process control of fluid viscosities in nursing homes. J Am Diet Assoc. 104 (2004) 969-971
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12. Smith R, Goldberg L, Bakker K, Manivannan K. Line-spread testing: A valid and reliable alternative to viscometer measurement. Technical session paper presented at the Annual Convention of the American Speech-Language-Hearing Association. Philadelphia, PA; November 18-20, 2004.
13. Garcia J.M., Chambers E.4t., Matta Z., and Clark M. Serving temperature viscosity measurements of nectar- and honey-thick liquids. Dysphagia 23 (2008) 65-75
14. Matta Z., Chambers IV E., Garcia J.M., and Helverson J. Sensory characteristics of five beverages prepared with commercial thickeners used for dysphagia diets. J Am Diet Assoc. 106 (2006) 1049-1054