Food texture and texture modification for dysphagia management

2021 ◽  
Vol 52 (5-6) ◽  
pp. 538-539
Author(s):  
Enrico Karsten Hadde ◽  
Jianshe Chen
Keyword(s):  
Food Texture ◽  
Texture Modification

scholarly journals Elderly patients with lower‐jaw mobility require careful food texture modification: A cohort study

2019 ◽  
Vol 20 (3) ◽  
pp. 93-100 ◽  
Author(s):  
Mikio Wada ◽  
Akiko Hanamoto ◽  
Atsushi Kawashima
Keyword(s):  
Cohort Study ◽  
Elderly Patients ◽  
Food Texture ◽  
Lower Jaw ◽  
Texture Modification

Behavioral, plasma, and calorimetric changes related to food texture modification in men

2002 ◽  
Vol 282 (5) ◽  
pp. R1501-R1511 ◽  
Author(s):  
Hélène Labouré ◽  
Virginie Van Wymelbeke ◽  
Marc Fantino ◽  
Stylianos Nicolaidis
Keyword(s):  
Energy Expenditure ◽  
Ingestion Rate ◽  
Eating Patterns ◽  
Macronutrient Composition ◽  
Gas Exchanges ◽  
Food Texture ◽  
Texture Modification ◽  
Metabolic Management ◽  
Ad Libitum ◽  
Food Mixture

We hypothesized that food texture modifications might alter anticipatory reflexes, feeding behavior, and the postabsorptive consequences of ingestion. Two sets of complete meals with different textures but the same macronutrient composition were prepared. The first set was either a soup containing chunks of food (mixture) or the same soup blended until smooth (purée). The second set was either a rusk (R), a sandwich loaf (SL), or a liquid rusk meal (LR). We measured hunger and fullness feelings after ingestion of each food in a calibrated lunch, the ingestion rate, the duration between lunch and a spontaneous dinner request, the energy value, and the macronutrient composition of the ad libitum dinner. We also studied plasma modifications and respiratory gas exchanges from lunch to dinner. Feelings of hunger and fullness were not affected by texture modifications. The purée soup was consumed faster than the mixture ( P < 0.05), and insulin, triacylglycerol, and energy expenditure were greater with the purée ( P < 0.05). LR was less palatable than the other rusk lunch versions ( P < 0.001), and R was ingested more slowly ( P < 0.05). The lowest increase in plasma glucose occurred with SL, and the highest energy expenditure was seen with LR ( P < 0.05). In humans, food texture modification affects not only eating patterns and palatability of ingestants but also metabolic management.

Improved thermal processing for food texture modification

2015 ◽  
pp. 115-131 ◽  
Author(s):  
S.U. Kadam ◽  
B.K. Tiwari ◽  
C.P. O’Donnell
Keyword(s):  
Thermal Processing ◽  
Food Texture ◽  
Texture Modification

scholarly journals Effect of food texture and responsive feeding on food intake of infants aged 9–11 months, West Gojjam, Ethiopia

2021 ◽  
Vol 7 (1) ◽  
pp. 1924431
Author(s):  
Mulubrhan Kahsay Atsbha
Keyword(s):  
Food Intake ◽  
Food Texture ◽  
West Gojjam ◽  
Effect Of Food

Food Texture Descriptors: A Compilation of the most Important Terms used in Sensory Analyses

2020 ◽  
Author(s):  
César Vinicius Toniciolli Rigueto ◽  
Jaqueline da Silva Rumão ◽  
Raquel Aparecida Loss ◽  
Christian Oliveira Reinehr ◽  
Luciane Maria Colla
Keyword(s):  
Food Texture ◽  
Sensory Analyses

Sensory memory and food texture

2005 ◽  
Vol 16 (3) ◽  
pp. 251-266 ◽  
Author(s):  
J. Mojet ◽  
E.P. Köster
Keyword(s):  
Sensory Memory ◽  
Food Texture

scholarly journals Studying the Effects of Nucleating Agents on Texture Modification of Puffed Corn-Fish Snack

2014 ◽  
Vol 79 (2) ◽  
pp. E178-E183 ◽  
Author(s):  
Hamid Reza Shahmohammadi ◽  
Jamilah Bakar ◽  
Russly Abdul Rahman ◽  
Noranizan Mohd Adzhan
Keyword(s):  
Nucleating Agents ◽  
Texture Modification
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