Publications by authors named "Taina Cristina do Espirito Santo"
Article Synopsis
- * Using the IDDSI flow test, the researchers quantitatively analyzed foods like porridge, smoothies, and soups prepared by different cooks at two time points (T0 and T1) to note volume changes.
- * Results showed temperature variations affected food flow, with only porridge changing IDDSI levels from 3 to 4 after one hour; different cooking methods also led to inconsistencies in smoothie and porridge texture across days, emphasizing the influence of temperature and cooking technique on food preparation.
