Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

Food and Nutrition Research

Volumn 54, Issue , 2010, Pages

  Wendin, Karin ^a   Ekman, Susanne ^a   Bülow, Margareta ^b   Ekberg, Olle ^b   Johansson, Daniel ^a   Rothenberg, Elisabet ^c   Stading, Mats ^a  

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

^b LUND UNIVERSITY HOSPITAL   (Sweden)

^c SAHLGRENSKA UNIVERSITY HOSPITAL   (Sweden)

Author keywords

Dysphagia; Modified food texture; Rheology; Sensory analysis

Indexed keywords

ARTICLE; DYSPHAGIA; FLOW KINETICS; FOOD; FOOD ANALYSIS; FOOD INTAKE; FOOD TEXTURE; FRUIT; JELLIED PRODUCT; MEAT; NUTRITIONAL REQUIREMENT; SENSORY ANALYSIS; SOUP; TIMBALE; VISCOSITY;

AVES;

EID: 77955506928     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.3402/fnr.v54i0.5134     Document Type: Article

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