Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food

Acta Radiologica

Volumn 50, Issue 2, 2009, Pages 131-138

  Ekberg, O ^a   Bulow M ^b   Ekman, S ^b   Hall, G ^b   Stading, M ^b   Wendin, K ^b  

^a LUND UNIVERSITY HOSPITAL   (Sweden)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Contrast material; Dysphagia; Rheology; Swallowing; Viscosity

Indexed keywords

BARIUM; BIOLOGICAL ORGANS; CONTRAST MEDIA; ELASTICITY; EXPOSURE CONTROLS; PLASTICITY; RHEOLOGY; SENSORY PERCEPTION; TEXTURES;

BARIUM SULFATES; CONCENTRATION OF; CONTRAST MATERIAL; CONTRAST MEDIUMS; DYSPHAGIA; EXTENSIONAL VISCOSITIES; FOOD SAMPLES; MANGO PUREES; QUANTITATIVE DESCRIPTIVE ANALYSIS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETERS; SENSORY EVALUATIONS; SENSORY PROPERTIES; SWALLOWING; TEXTURE PROPERTIES;

VISCOSITY;

BARIUM SULFATE; CONTRAST MEDIUM;

ANALYSIS OF VARIANCE; ARTICLE; EQUIPMENT DESIGN; FLOW KINETICS; FLUOROSCOPY; FOOD; HUMAN; INSTRUMENTATION; PHYSIOLOGY; SENSATION; SWALLOWING; VISCOSITY;

ANALYSIS OF VARIANCE; BARIUM SULFATE; CONTRAST MEDIA; DEGLUTITION; EQUIPMENT DESIGN; FLUOROSCOPY; FOOD; HUMANS; RHEOLOGY; SENSATION; VISCOSITY;

EID: 61449089739     PISSN: 02841851     EISSN: 16000455     Source Type: Journal    
DOI: 10.1080/02841850802555638     Document Type: Article

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