Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets

Journal of the Academy of Nutrition and Dietetics

Volumn 115, Issue 1, 2015, Pages 106-111

  Cho, Hyun M ^a   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

Author keywords

Dysphagia; Food thickener; Rheological property; Thickened beverage; Xanthan gum

Indexed keywords

MALUS X DOMESTICA; VITACEAE;

BACTERIAL POLYSACCHARIDE; FOOD ADDITIVE; XANTHAN;

ANALYSIS; ANIMAL; BEVERAGE; CHEMISTRY; COLD; DIET; DIET THERAPY; DYSPHAGIA; ENERGY DRINK; FLOW KINETICS; MALUS; MILK; SWEET ORANGE; VISCOSITY; VITIS;

ANIMALS; BEVERAGES; CITRUS SINENSIS; COLD TEMPERATURE; DEGLUTITION DISORDERS; DIET; ENERGY DRINKS; FOOD ADDITIVES; MALUS; MILK; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; VISCOSITY; VITIS;

EID: 84919423324     PISSN: 22122672     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jand.2014.08.028     Document Type: Article

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