Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheo...

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Detalhes bibliográficos
Autor principal: Vieira, M. J. (author)
Outros Autores: Oliveira Jr, F. D. (author), Salvaro, D. B. (author), Maffezzolli, G. P. (author), Mello, J. D. B. de (author), Vicente, A. A. (author), Cunha, R. L. (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Dysphagia
Thickeners
Flaxseed gum
Rheology
Tribology
Science & Technology
Texto completo:http://hdl.handle.net/1822/64414
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/64414

Texto Completo

http://hdl.handle.net/1822/64414

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