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International Journal of Food Properties Volume 12, 2009 - Issue 1: Rheology and Texture of Food
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Original Articles

Textural Characterization of Pureed Cakes Prepared for the Therapeutic Treatment of Dysphagic Patients

N. Houjaij Sainte-Anne's Hospital, Veterans Affair Canada, Québec, Canada
,
T. Dufresne Pro-Phage Inc., Sainte-Anne's Hospital, Veterans Affair Canada, Québec, Canada
,
N. Lachance Sainte-Anne's Hospital, Veterans Affair Canada, Québec, Canada
&
H.S. Ramaswamy Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, Quebec, CanadaCorrespondence[email protected]
Pages 45-54 | Received 27 Jun 2007, Accepted 01 Jul 2008, Published online: 08 Jul 2010

Citations (18)

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Read on this site (4)

Nelum Pematilleke, Mandeep Kaur, Benu Adhikari & Peter J. Torley. (2022) Meat texture modification for dysphagia management and application of hydrocolloids: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
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Nila Ilhamto, Katrina Anciado, HeatherH. Keller & LisaM. Duizer. (2014) In-House Pureed Food Production in Long-Term Care: Perspectives of Dietary Staff and Implications for Improvement. Journal of Nutrition in Gerontology and Geriatrics 33:3, pages 210-228.
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Laurel Ettinger, HeatherH. Keller & LisaM. Duizer. (2014) Characterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis. Journal of Nutrition in Gerontology and Geriatrics 33:3, pages 179-197.
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R.P.F. Guiné, S. Andrade, A.C. Correia, A.M. Jordão, A.D. Lopes & D. Ferreira. (2011) Evaluation of Textural Properties in Apples of Regional Varieties. International Journal of Food Properties 14:2, pages 331-338.
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Articles from other publishers (14)

Meltem Ece GÜLHAN & Aslı CAN KARAÇA. (2023) Effects of Lentil Flour on the Quality of Gluten-free MuffinsMercimek Unu Kullanımının Glutensiz Kek Kalitesi Üzerine Etkileri. Deu Muhendislik Fakultesi Fen ve Muhendislik 25:74, pages 287-302.
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Idoya Fernández-Pan, Gorka Merino, Paloma Virseda, María José Beriain & Francisco C. Ibañez. (2023) High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: A concept proof. LWT 180, pages 114702.
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Francisco C. Ibañez, Gorka Merino, María Remedios Marín‐Arroyo & María José Beriain. (2022) Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2738-2771.
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Fangwei Liu, Junyi Yin, Junqiao Wang & Xiaoli Xu. (2022) Food for the elderly based on sensory perception: A review. Current Research in Food Science 5, pages 1550-1558.
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Gorka Merino, Maria Remedios Marín-Arroyo, María José Beriain & Francisco C. Ibañez. (2021) Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance. Foods 10:2, pages 480.
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Enrico K. Hadde & Jianshe Chen. (2020) Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management. Journal of Texture Studies 52:1, pages 4-15.
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Marwa A. Malouh, Julie A.Y. Cichero, Yady J. Manrique, Lucia Crino, Esther T. L. Lau, Lisa M. Nissen & Kathryn J. Steadman. (2020) Are Medication Swallowing Lubricants Suitable for Use in Dysphagia? Consistency, Viscosity, Texture, and Application of the International Dysphagia Diet Standardization Initiative (IDDSI) Framework. Pharmaceutics 12:10, pages 924.
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Gorka Merino, Inmaculada Gómez, M. Remedios Marín-Arroyo, María José Beriain & Francisco C. Ibañez. (2020) Methodology for design of suitable dishes for dysphagic people. Innovative Food Science & Emerging Technologies 64, pages 102383.
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Enrico Karsten Hadde, Wei Chen & Jianshe Chen. (2020) Cohesiveness visual evaluation of thickened fluids. Food Hydrocolloids 101, pages 105522.
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E.K. Hadde & J. Chen. (2019) Shear and extensional rheological characterization of thickened fluid for dysphagia management. Journal of Food Engineering 245, pages 18-23.
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Alicia Magaly Leon, José M. Aguilera & Dong J. Park. (2019) Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate. Carbohydrate Polymers 207, pages 571-579.
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Z. A. Syahariza & H. Y. Yong. (2017) Evaluation of rheological and textural properties of texture-modified rice porridge using tapioca and sago starch as thickener. Journal of Food Measurement and Characterization 11:4, pages 1586-1591.
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Claudia Côté, Hélène Payette & Cynthia Gagnon. (2017) Prévenir la dénutrition des personnes âgées dysphagiques institutionnalisées avec une alimentation à textures adaptées : essai clinique randomisé. Canadian Journal of Dietetic Practice and Research 78:1, pages 45-49.
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Azizollaah Zargaraan, Zahra Saghafi, Mahtab Hasandokht Firouz, Ghasem Fadavi, Sara Ghorbani Gorji & Mohammad Amin Mohammadifar. (2015) Effect of Rheological Properties on Sensory Acceptance of Two-Model Dysphagia-Oriented Food Products. Journal of Texture Studies 46:3, pages 219-226.
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