Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por tema "Dysphagia"

Mostrando ítems 1-2 de 2

    • Methodology for design of suitable dishes for dysphagic people 

      Merino Antón, Gorka Upna Orcid; Gómez Bastida, Inmaculada Upna; Marín Arroyo, Remedios Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid (ElsevierEuropean Federation of Food Science and Technology, 2020)   Artículo / Artikulua  OpenAccess
      A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The ...

    • Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach 

      Ibáñez Moya, Francisco C. Upna Orcid; Gómez Bastida, Inmaculada Upna; Merino Antón, Gorka Upna Orcid; Beriain Apesteguía, María José Upna Orcid (Taylor & Francis, 2019)   Artículo / Artikulua  OpenAccess
      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 ...
      El Repositorio ha recibido la ayuda de la Fundación Española para la Ciencia y la Tecnología para la realización de actividades en el ámbito del fomento de la investigación científica de excelencia, en la Línea 2. Repositorios institucionales (convocatoria 2020-2021).
      Logo MinisterioLogo Fecyt

      Contacto | Sugerencias