Dysphagia: An Overview

Jotz, Geraldo Pereira

doi:10.1055/s-0043-1771014

Cited by 1 publication

(1 citation statement)

References 6 publications

(7 reference statements)

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“…Foods for patients with dysphagia Dysphagia refers to the difficulty or impossibility to pass through smoothly the process of swallowing; food encounters obstacles through the pharynx and esophagus, due to diminished health impaired coordination, muscle weakness, stroke, and/or other related conditions, which may occur most often in the elderly (Jotz, 2023). Low-viscosity food injection causes its flow rate to increase, making the inflexible pharynx closure time insufficient, resulting in lung suction; and high-viscosity foods can be difficult to swallow, leaving residue in the throat and increasing the risk of choking (Ramachandraiah, 2021).…”

Section: 42mentioning

confidence: 99%

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

Shi,

Zhang,

Mujumdar

2024

Comp Rev Food Sci Food Safe

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Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large‐scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discussed comprehensively in this review. To meet the requirements of customers in terms of nutrition or other characteristics, multi‐processing technologies are being combined with 3D/4D printing. Aspects of printing inks, product quality parameters, and recent progress in SRFs based on 3D/4D printing are assessed systematically and discussed critically. The potential for 3D/4D printed SRFs and the need for further research and developments in this area are presented and discussed critically. In addition to the natural materials which were initially suitable for 3D/4D printing, other derivative components have already been applied, which include hydrogels, polysaccharide‐based materials, protein‐based materials, and smart materials with distinctive characteristics. SRFs based on 3D/4D printing can retain the characteristics of deconstruction and reconstruction while also exhibiting quality parameters beyond those of the original material systems, such as variable rheological properties, on‐demand texture, essential printability, improved microstructure, improved nutrition, and more appealing appearance. SRFs with 3D/4D printing are already widely used in foods such as simulated foods, staple foods, fermented foods, foods for people with special dietary needs, and foods made from food processingbyproducts.

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Section: 42mentioning

confidence: 99%