Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
| dc.contributor.author | Ibáñez Moya, Francisco C. | |
| dc.contributor.author | Gómez Bastida, Inmaculada | |
| dc.contributor.author | Merino Antón, Gorka | |
| dc.contributor.author | Beriain Apesteguía, María José | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.contributor.funder | Gobierno de Navarra / Nafarroako Gobernua | es |
| dc.date.accessioned | 2019-11-25T13:16:05Z | |
| dc.date.available | 2019-11-25T13:16:05Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s(-1) and extrusion force analyzed at 1, 2, 5, and 10 mm/s were evaluated. Using clustering techniques, samples were divided into three categories. Apparent viscosity at 50 s(-1) and extrusion force at 5 and 10 mm/s could be enough to characterize the safe dishes for dysphagic patients. | en |
| dc.description.sponsorship | This study has been partially financed by the European Regional Development Fund through the 2014-2020 FEDER Operational Program of Navarre Government 'GOBNAV 2017 I+D: AYUDAS A PROYECTOS DE INVESTIGACION Y DESARROLLO 2017'. | en |
| dc.format.extent | 15 p. | |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.doi | 10.1080/10942912.2019.1597881 | |
| dc.identifier.issn | 1094-2912 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/35462 | |
| dc.language.iso | eng | en |
| dc.publisher | Taylor & Francis | en |
| dc.relation.ispartof | International Journal of Food Properties, 22 (1), 593-606 | en |
| dc.relation.publisherversion | https://doi.org/10.1080/10942912.2019.1597881 | |
| dc.rights | © 2019 Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino and María José Beriain. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc/4.0/ | |
| dc.subject | Cerebral palsy | en |
| dc.subject | Dysphagia | en |
| dc.subject | Safe texture | en |
| dc.subject | Apparent viscosity | en |
| dc.subject | Extrusion force | en |
| dc.title | Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication | |
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