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dc.creatorIbáñez Moya, Francisco C.es_ES
dc.creatorGómez Bastida, Inmaculadaes_ES
dc.creatorMerino Antón, Gorkaes_ES
dc.creatorBeriain Apesteguía, María Josées_ES
dc.date.accessioned2019-11-25T13:16:05Z
dc.date.available2019-11-25T13:16:05Z
dc.date.issued2019
dc.identifier.issn1094-2912
dc.identifier.urihttps://hdl.handle.net/2454/35462
dc.description.abstractTwenty-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.sponsorshipThis 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.extent15 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherTaylor & Francisen
dc.relation.ispartofInternational Journal of Food Properties, 22 (1), 593-606en
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.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectCerebral palsyen
dc.subjectDysphagiaen
dc.subjectSafe textureen
dc.subjectApparent viscosityen
dc.subjectExtrusion forceen
dc.titleTextural characteristics of safe dishes for dysphagic patients: a multivariate analysis approachen
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute on Innovation & Sustainable Development in Food Chaines_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.identifier.doi10.1080/10942912.2019.1597881
dc.relation.publisherversionhttps://doi.org/10.1080/10942912.2019.1597881
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.type.versionVersión publicada / Argitaratu den bertsioaes
dc.contributor.funderGobierno de Navarra / Nafarroako Gobernuaes


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© 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.
Except where otherwise noted, this item's license is described as © 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.