The role of hydrocolloids in the management of dysphagia

Gums and Stabilisers for the Food Industry 14

Volumn , Issue , 2008, Pages 392-401

  Sworn, G ^a   Kerdavid, E ^a   Fayos, J ^a  

^a Danisco France SAS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BRAIN; DISEASES; FRUIT JUICES;

DEGENERATIVE DISEASE; HUNTINGDON'S DISEASE; MIXING CONDITIONS; MULTIPLE SCLEROSIS; NEUROLOGICAL DISORDERS; PARKINSON'S DISEASE; RHEOLOGICAL PROPERTY; TRAUMATIC BRAIN INJURIES;

COLLOIDS;

EID: 84900329850     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (20)

1. J.A. Longmann, Evaluation and treatment of swallowing disorders. San Diego: College-Hill Press Ins. (1983).
2. D.H. Barer, The natural history and functional consequences of dysphagia after hemispheric Stroke. J. Neourl.Neurosurg Psychiatry (1989), 52, 236.
3. M.R. Spieker, Evaluating dysphagia. American Family Physician, (2000), 61, 3639-3648.
4. M.D. Rockville, Agency for Health Care Policy and Research. Diagnosis and treatment of swallowing disorders (dysphagia) in acute-care stroke patients. Evidence Reaport teachnology Assessment No. 8 (AHCPR Pub. No. 99 Eo24) (1999).
5. J. Robbins, S. Langmore, J.A. Hind, et. al. Dysphagia research in the 21st century and beyond: Proceedings from Dysphagia Experts Meeting, August 21, 2001. Journal of Rehabilitation Research and Development, (2002 ), 39(4), 543.
6. M.E. Groher and M.S. Bukatman, The prevalence of swallowing disorders in two teaching hospitals. Dysphagia, (1986), 1, 3.
7. L. Reimers-Neils, J. Logemann and C. Larson, (1994). Viscosity effects on EMG activity normal swallow. Dysphagia, (1994), 9, (2), 101.
8. J. Logemann, Manual for the videofluorographic study of swallowing (2nd ed.). Pro-Ed Inc. (1983).
9. I. Germain, T. Dufresne and H.S. Ramaswamy, Rheological characterisation of thickened beverages used in the treatment of dysphagia. J. Food Eng. (2006), 73, 64.
10. L.L. Mann and K. Wong, Development of an objective method for assessing viscosity of formulated foods and beverages for the dysphagic diet. J. Am. Diet. Assoc. (1996), 96, 585.
11. H. Mills, Rheology overview: control of liquid viscosities in dysphagia management. Nutrition in Clinical Practice, (1999), 14, 52.
12. T.L. Smith, M.M. Sun and J. Pippin. Characterising process control of fluid viscosities in nursing homes. J. Am. Diet. Assoc. (2004) 104, 969.
13. N-J. Paik, T.R. Han, J.W. Park, E.K. Lee, M.S. Park and I-K. Hwang. Categorisation of dysphagic diets with the line spread test. Arch. Phys. Med. Rehabil. (2004), 85, 857.
14. R. Goulding and A.M.O. Bakheit. Evaluation of the benefits of monitoring fluid thickness in the dietary management of dysphagic stroke patients. Clinical rehabilitation, (2000), 14, 119.
15. A. Brown, R.H. Mills, C.R. Daubert and M.L. Casper. Establishing labels and standards for thickened liquids in the dysphagia diet. The Consultant Dietician, (1998), 23, 1.
16. F.W. Wood. SCI Monograph No. 27: Rheology and texture of foodstuffs (1968), 40.
17. F. Shama and P. Sherman. Identification of stimuli controlling the sensory evaluation of viscosity. II. Oral mehhods. J Text Stud., (1973), 4, 111.
18. E.R. Morris. Rheology of hydrocolloids. In, Gums and Stabilisers for the Food Industry 2. (Phillips G.O., Wedlock D.J. and Williams P.A., Eds) (1984), 57.
19. S.T. Coster and W.H. Schwarz. Rheology and the swallow-safe bolus. (1987) Dysphagia 1, 113.
20. Z. Matta, E. Chambers, J.M. Garcia and J.M. Helverson. Sensory characteristics of beverages prepared with commercial thickeners used for dyshagia diets. (2006), J. Amm. Diet. Assoc. 106, 1049.