Development of food thickener with aggregated nutritional value, for the management of dysphagia/Desenvolvimento de espessante alimentar com valor nutricional agregado, destinado ao manejo da disfagia

• Published in: Ciência rural Vol. 44; no. 4; p. 710
• Main Authors: Pagno, Carlos Henrique, Souza, Luceia Fatima, Flores, Simone Hickmann, de Jong, Erna Vogt
• Format: Journal Article
• Language: Spanish
• Published: Universidade Federal de Santa Maria 01.04.2014
• Subjects: Beverages; Care and treatment; Food additives; Guar gum; Multiple sclerosis

Dysphagia is characterized by a dysfunction of the swallowing process, being a prevalent symptom of degenerative diseases such as multiple sclerosis and Parkinson's disease. Foods with modified texture and thickened beverages are traditionally used in the clinical treatment of dysphagia. This s...