Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture

Dysphagia is a frequent symptom in Parkinson's disease (PD). Thickening liquids facilitates safe swallowing, however, low treatment compliance is a major issue, due to patients’ dislike of thickened liquids. Some studies suggest a negative impact of gum‐based thickeners, currently most used in...

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Veröffentlicht in:	Journal of food science 2021-03, Vol.86 (3), p.1039-1047
Hauptverfasser:	Baert, Florence, Vlaemynck, Geertrui, Beeckman, Anne‐Sophie, Van Weyenberg, Stephanie, Matthys, Christophe
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Beverages Broccoli Dysphagia Flavor enhancers food thickener gum Kitchens Liquids Movement disorders Neurodegenerative diseases Palatability Parkinson's disease Potatoes Quinoa Rheological properties Rheology sensory analysis Sensory evaluation Sensory properties Soups Starch Taste Texture thickened liquids Thickening agents Volatiles
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