Global ETD Search

1	Characterization and Consumer Liking of Commercial Pureed Foods Ettinger, Laurel 06 September 2012 (has links) Dysphagia, a condition commonly associated with older adults suffering from stroke or degenerative diseases, often requires a modified texture food diet. Although commercial pureed foods are available in Canada for treatment of dysphagia, little is known regarding their sensory, nutritional, and textural properties, and whether these foods are liked among consumers. The objectives of this research were to characterize the sensory, nutritional, and textural properties of commercial pureed carrot, turkey, and bread products and to determine their liking in two groups of older adults; non-dysphagic and pureed consumers. It was found that commercial pureed foods differed significantly across brands in these properties and liking differed between the two study populations. Future research should focus on creating standards for commercial companies to follow to ensure that all products are as safe as possible for swallowing. / OMAFRA, CIHR
2	Heating Protocol for the Construction of a Statistical Model Predicting the Texture Parameters of Commercially Available Baby Foods Lunt, Phillip E. 22 April 2020 (has links) No description available. Speech Therapy Food Science pediatric dysphagia oropharyngeal dysphagia baby foods rheology pureed foods microwave heating texture modification viscosity IDDSI serving temperature