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Efecto del cloruro sódico y del cloruro cálcico sobre espesantes usados en el control de la disfagia orofaríngea

Author
Garcia, J.; Pérez, Q.; Mas, A.
Type of activity
Journal article
Journal
Nutrición Clínica y Dietética Hospitalaria
Date of publication
2019-09-10
Volume
39
Number
2
First page
63
Last page
72
DOI
10.12873/392garcía
Repository
http://hdl.handle.net/2117/170091 Open in new window
URL
https://revista.nutricion.org/revista.asp?id=53 Open in new window
Abstract
Food for people with Dysphagia is prepared with products that modify viscosity so that they can be safer when ingested. Objective: To establish the interaction between sodium chloride and calcium chloride with three vegetable thickeners. Methods: The behaviour of three thickeners was determined: Resource®, Densiter® (of the first range) and ViscoInstant® (second range). The relationship between viscosity and thickener concentration at different temperatures was determined using distilled wate...
Citation
Garcia, J.; Pérez, Q.; Mas, A. Efecto del cloruro sódico y del cloruro cálcico sobre espesantes usados en el control de la disfagia orofaríngea. "Nutrición Clínica y Dietética Hospitalaria", 10 Setembre 2019, vol. 39, núm. 2, p. 63-72.
Keywords
Disfagia, Dysphagia, Espesante, Thickener, Viscosidad, Viscosity
Group of research
CRESCA - Food safety and Control Research Centre

Participants

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