Unit 4 - Food preparation

4.2. Tools to modify the thickness of liquids and the texture of solid foods

Resources

  1. Andersen, U. T., Beck, A. M., Kjaersgaard, A., Hansen, T., & Poulsen, I. (2013). Systematic review and evidence based recommendations on texture modified foods and thickened fluids for adults (≥ 18 years) with oropharyngeal dysphagia. e-SPEN Journal, 8(4), e127-e134.

  2. Bolivar-Prados, M., N. Tomsen N, Arenas C., Ibáñez L, Clave P. (2022). Hidden risks in thickening products’ labelling for dysphagia treatment. Food Hydrocolloids 123 106960. https://doi.org/10.1016/j.foodhyd.2021.106960.

  3. Cichero & Lam (2014). Thickened Liquids for Children and Adults with Oropharyngeal Dysphagia: the Complexity of Rheological Considerations. Journal of GHR 21 3: 1073-1079. doi:10.6051/j.issn.2224-3992.2014.03.408-13.

  4. Cichero, J. A. Y. (2015). Texture‐modified meals for hospital patients. In J. Chen & A. Rosenthal (Eds.), Modifying food texture, volume 2: Sensory analysis, consumer requirements and preferences (pp. 135– 162). Cambridge, UK: Woodhead Publishing.

  5. Clerici, M. T. P. S., & Schmiele, M. (2018). Physically modified starch is most commonly used as a food thickener.

  6. Daubert C & Foegeding A. (2010). In Rheological Principles for Food Analysis. Nielsen, Food Analysis, Food Science Texts Series.

  7. De OS Schmidt, H., Komeroski, M. R., Steemburgo, T., & de Oliveira, V. R. (2021). Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet. Journal of texture studies.

  8. Gallegos G., Turcanu, M., Assegehegn, G., & Brito‑de la Fuente E. (2021). Rheological Issues on Oropharyngeal Dysphagia. Dysphagia: 3.

  9. Giura et al. (2021). Exploring tools for designing Dysphagia-Friendly Foods: A review. Foods 10: 1334. doi: 10.3390/foods10061334.

  10. Hadde et al., (2020). Evaluation of Thickened Fluids Used in Dysphagia Management Using Extensional Rheology. Dysphagia (2020) 35:242–252. https://doi.org/10.1007/s00455-019-10012-1.

  11. Himashree, P., Sengar, A. S., & Sunil, C. K. (2022). Food thickening agents: Sources, chemistry, properties and applications-A review. International Journal of Gastronomy and Food Science, 100468.

  12. Kim et al., (2018). Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners. Journal of texture Studies

  13. Lee, H. Y., Yoon, S. R., Yoo, W., & Yoo, B. (2016). Effect of salivary reaction time on flow properties of commercial food thickeners used for dysphagic patients. Clinical nutrition research, 5(1), 55-59.

  14. Matsuo, K., & Fujishima, I. (2020). Textural changes by mastication and proper food texture for patients with oropharyngeal dysphagia. Nutrients, 12(6), 1613.

  15. Methacanon, P., Gamonpilas, C., Kongjaroen, A., & Buathongjan, C. (2021). Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review. Comprehensive reviews in Food Science and Food Safety 20: 4101 – 4119.

  16. Moret-Tatay et al. (2015). Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices. Food Hydrocolloids 51 (2015) 318-326.

  17. Nicosia & Robins (2007). Dysphagia22: 306–311

  18. Park, H. S., Kim, D. K., Lee, S. Y., & Park, K. H. (2017). The effect of aging on mastication and swallowing parameters according to the hardness change of solid food. Journal of Texture Studies, 48, 362– 369.

  19. Rudge, R. E., Scholten, E., & Dijksman, J. A. (2019). Advances and challenges in soft tribology with applications to foods. Current Opinion in Food Science, 27, 90-97.

  20. Sungsinchai, S., Niamnuy, C., Wattanapan, P., Charoenchaitrakool, M., & Devahastin, S. (2019). Texture modification technologies and their opportunities for the production of dysphagia foods: A review. Comprehensive reviews in food science and food safety, 18(6), 1898-1912.

  21. Vieira J.M., Oliveira, F.D., Salvaro, D.B., Maffezzolli, G. P., de Mello, J.D.B., Vicente, A. A.& Cuhna, R. L. (2020). Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products. Current Research in Food Science 3: 19-29.

  22. Yang, H. W., Dai, H. D., Huang, W. C., & Sombatngamwilai, T. (2020). Formulations of dysphagia-friendly food matrices with calorie-dense starchy thickeners and their stability assessments. Journal of Food Measurement and Characterization, 14(6), 3089-3102.