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.
Publications
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Article type
Year
Open Access
Review Article
Issue
Food Science and Human Wellness 2013, 2 (3-4): 173-178
Published: 15 November 2013
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