Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework

Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework

The increasing prevalence of dysphagia in aging populations poses a significant risk of malnutrition due to compromised ingestion abilities. This is particularly a problem in non-tube-fed patients. This study addresses the urgent need for safe, palatable, and nutritionally adequate food options by d...

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Bibliographic Details
Main Authors: Zheng Wan, Yan Wang, Xiaodong Shi, Wen Hu, Yihan Zhao, Xinying Liu, Jiuming Yan, Yishu Lyu, Yu Xue, Linhua Zhou, Guoyuan Qiu, Xile Jiang
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:International Journal of Food Properties
Subjects:
Dysphagia
texture-modified diet
food puree
IDDSI
rheology
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2025.2462091
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https://www.tandfonline.com/doi/10.1080/10942912.2025.2462091

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