Flow Behaviors of Commercial Food Thickeners Used for the Management of Dysphagia: Effect of Temperature

Gum-based food thickeners are widely used to care for patients with dysphagia in Korea. In this study, the flow properties of commercially available gum-based food thickeners marketed in Korea were determined as a function of temperature. The flow properties of thickeners were determined based on th...

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Veröffentlicht in:	International journal of food engineering 2012-05, Vol.8 (2)
Hauptverfasser:	Hong, Se-Ra, Sun, Dong-Soo, Yoo, Whachun, Yoo, Byoungseung
Format:	Artikel
Sprache:	eng
Schlagworte:	activation energy apparent viscosity dysphagia food advertising food thickener patients shear stress temperature thickeners viscosity
Online-Zugang:	Volltext
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