Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products

Viscosity-modified diet through thickeners is used as a strategy to circumvent swallowing problems by oropharyngeal dysphagia patients. Most commercial products present xanthan and starch in their formulations, but flaxseed gum (FG) is a potential thickener for liquid food that provides additional h...

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Detalhes bibliográficos
Autor principal: Vieira, J. (author)
Outros Autores: Andrade, Cristiane Conte Paim (author), Santos, T. P. (author), Okuro, P. K. (author), Garcia, S. T. (author), Rodrigues, M. I. (author), Vicente, A. A. (author), Cunha, R. L. (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Dysphagia
Thickeners
Flaxseed gum
Rheology
Glucose load
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Ciências Médicas::Biotecnologia Médica
Science & Technology
Texto completo:http://hdl.handle.net/1822/66920
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/66920

Texto Completo

http://hdl.handle.net/1822/66920

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