Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagia.

The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio-calcium (589 mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.

Injury of the Infrapatellar Branch of Saphenous Nerve Between Vertical and Oblique Skin Incision in Medial Opening Wedge High Tibial Osteotomy.

Introduction: The infrapatellar branch of saphenous nerve (IPBSN) has anatomic variations and prone to injury during surgery around the medial side of the knee. High tibial osteotomy is one of the procedures that may be risky to the IPBSN. This research was aimed to establish which skin incision (vertical vs oblique) is less likely to damage to the IPBSN and also to study the anatomy of the IPBSN, with the institutional review board reference (No.