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Texture Modification (texture + modification)
Selected AbstractsRole of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel-based Composite FoodsJOURNAL OF FOOD SCIENCE, Issue 3 2002C.M. Lee ABSTRACT: Unlike synthetic polymer composites, a large amount of water is required for composite foods and needs to be managed by the use of water-binding (hydrodynamically active) biopolymeric ingredients for texture and physical stabilization. "Hydrodynamic properties" encompass the dynamics of water binding/retention and the distribution between particulates and the matrix, and are responsible for the composite effect. The extent of reinforcement depends on their hydrodynamic and surface properties, volume fraction, size, and shape. Moisture management and the control of texture and physical stability in gel-based composites can be achieved by understanding the interrelationships among the physical parameters governing matrix and dispersed particulates. Such understanding will facilitate the introduction of new composite products with improved texture and storability, as well as improve the functional properties of biopolymeric ingredients through appropriate modification of hydrodynamic properties. [source] A review of nutrition in Duchenne muscular dystrophyJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 5 2009Z. E. Davidson Abstract Duchenne muscular dystrophy (DMD) is a recessive X linked genetic disorder characterised by progressive muscle weakness and reduced muscle tone. Affecting only boys, it limits life expectancy to approximately 20 years. A literature review was conducted using MEDLINE and the Cochrane Library, employing the term ,Duchenne muscular dystrophy'. A total of 1491 articles in English were recovered. These papers were searched thematically under the headings: body composition (n = 10), energy expenditure (n = 10), nutrition (n = 6), corticosteroid therapy (n = 55) and gene therapy (n = 199). Key dietetic practice points were identified relevant to nutritional management. Papers supporting these key themes were assigned a level of evidence and grade of recommendation. There is limited high-quality evidence to guide the nutritional management of boys with DMD. Currently, the majority of evidence is based on expert opinion and clinical expertise. Delayed growth, short stature, muscle wasting and increased fat mass are characteristics of DMD and impact on nutritional status and energy requirements. The early introduction of steroids has altered the natural history of the disease, but can exacerbate weight gain in a population already susceptible to obesity. Prior to commencing steroids, anticipatory guidance for weight management should be provided. Malnutrition is a feature of end stage disease requiring a multidisciplinary approach, such as texture modification and supplemental feeding. Micronutrient requirements are yet to be determined but, as a result of corticosteroid treatment, vitamin D and calcium should be supplemented. Some evidence exists supporting supplementation with creatine monohydrate to improve muscle strength. More research is needed to provide a higher quality of evidence for dietitians working within this area. [source] Nutritional advice and treatment by dietitians to patients with amyotrophic lateral sclerosis/motor neurone disease: a survey of current practice in England, Wales, Northern Ireland and CanadaJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 1 2007A. Rio Abstract Background, The management of amyotrophic lateral sclerosis/motor neurone disease (ALS/MND) has shifted from an attitude of nihilism to treatments that prolong survival and offer hope. Nutrition is an integral component of ALS/MND care requiring coordination among acute and community multi-disciplinary teams (MDT). Evidence-based nutrition guidelines exist for this patient group but their use among dietitians is unknown. The aim of this study was to survey the knowledge, practice and guideline use of dietitians working in ALS/MND centres/clinics across England, Wales, Northern Ireland (EWNI) and Canada. Method, Dietetic contact details were obtained from the Motor Neurone Disease Association (MNDA) and the ALS Society of Canada (ALSSC) websites. Telephone interviews were conducted with 23 dietitians using a standardized questionnaire. Results, Multi-disciplinary team membership was high (78%). Only 22% dietitians had >4-years experience in ALS/MND care. Dietitians reported using body weight, percentage weight loss (PWL) and body mass index (BMI) to assess nutritional status. Equations used to estimate energy and protein requirements differed. Most frequent dietary advice was high calorie, texture modification and prescription nutritional supplements. Artificial nutrition and hydration (ANH) was discussed when patients developed dysphagia, energy intake was inadequate, weight loss of 10% or forced vital capacity (FVC) was reduced. A percutaneous endoscopic gastrostomy (PEG) service was available at all clinics/centres. Conclusion, Nutritional assessment techniques and dietary advice should be standardized. Dietetic collaboration at national and international level is recommended to reduce professional isolation. Training and support in ALS/MND nutrition should be made available as part of post-dietetic registration. Further dietetic research is required to stimulate nutritional care. [source] INFLUENCE OF CHEWING AND SWALLOWING BEHAVIOR ON VOLATILE RELEASE IN TWO CONFECTIONERY SYSTEMSJOURNAL OF TEXTURE STUDIES, Issue 5 2006A. BLISSETT ABSTRACT Electromyography, electroglottography and turbine airflow technology were used to characterize the chewing, swallowing and breath flow profiles of 35 subjects during the consumption of two different (a gum Arabic- and carrageenan-based) confectionery chews. Simultaneous volatile release measurements were obtained using atmospheric pressure chemical ionization mass spectrometry. Subgroups of subjects displaying different eating characteristics were identified for both products. Parameters accounting for the maximum variance (product 1, 42% and product 2, 52%) between the subgroups were chewing force, chewing rate, proportion of work and total number of chews. Volatile release measurements were significantly different between the subgroups from product 1. The impact of the different eating characteristics on volatile release from product 2 was less defined, and postulated to be a result of the contrasting textural properties. Manipulating in vivo breakdown of chewy confectionery products, by texture modification, may influence consumer's volatile release and subsequent flavor perception. [source] | ||||||||||