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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Francisco C. Ibañeza Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, SpainCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-1147-6536View further author information
ORCID Icon,
Inmaculada Gómezb Department of Biotechnology and Food Science, University of Burgos, Burgos, SpainView further author information
,
Gorka Merinoa Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, SpainView further author information
&
María José Beriaina Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, SpainView further author information
Pages 593-606 | Received 13 Dec 2018, Accepted 15 Mar 2019, Published online: 01 Apr 2019

Citations (11)

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Torrez-Ortiz Katherine Sofia, Luz Indira Sotelo-Díaz & Gabriela R Caez-Ramírez. (2022) Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation. International Journal of Food Properties 25:1, pages 2627-2660.
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Articles from other publishers (10)

James Makame, Alissa A. Nolden & M Naushad Emmambux. (2023) Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients. Food & Function 14:9, pages 3949-3965.
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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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Raúl Grau, Sergio Hernández, Samuel Verdú, José M. Barat & Pau Talens. (2022) Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health. Meat Science 194, pages 108960.
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Sergio Hernández, Susana Ribes, Samuel Verdú, José M. Barat, Pau Talens & Raúl Grau. (2022) Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices. LWT 166, pages 113757.
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Raquel Baixauli, Mireia Bolivar-Prados, Kovan Ismael-Mohammed, Pere Clavé, Amparo Tárrega & Laura Laguna. (2022) Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?. Gels 8:7, pages 430.
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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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Helayne Aparecida Maieves & Gerson Lopes Teixeira. (2021) Assessment of tomato‐based thick fluid diet for patients with dysphagia using a simple and cheap test. Journal of Texture Studies 52:5-6, pages 647-655.
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Dai Pu, Yuen-Yu Choi, Karen Man-Kei Chan & May Man-Wai Poon. (2021) Modifying Puree Meals in Residential Aged Care Facilities: A Multi-Centre Feasibility and Acceptability Study. Geriatrics 6:4, pages 108.
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Ché Matthew Harris & Scott Mitchell Wright. (2021) Malnutrition in Hospitalized Adults With Cerebral Palsy. Journal of Parenteral and Enteral Nutrition 45:8, pages 1749-1754.
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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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