Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2691578 | Food Science and Human Wellness | 2013 | 6 Pages |
Abstract
Dysphagia is a symptom, commonly found in healthcare residents and the elderly, may lead to undernutrition and negative effects on quality of life. Providing special food products that cannot only be swallowed by patients but also meet nutritional requirements is a challenge for food rheologists and healthcare staff. The purpose of this paper was to review the literature on rheological aspects of dysphagia-oriented products. Also, some suggestions were proposed for better exploitation of rheological data in the field of dysphagia-rheology.
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Authors
Azizollaah Zargaraan, Reza Rastmanesh, Ghasem Fadavi, Farid Zayeri, Mohammad Amin Mohammadifar,