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Результаты (английский) 1:

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Результаты (английский) 2:

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Результаты (английский) 3:

Xanthan gum solution: Powdered xanthan gum (Happou-shoukaiCo., Japan) was dissolved in distilled water at room temperature(20! C), and the solution (3 mL) was used as a test food. The concentration of xanthan gum varied from 0.40 to 0.80 wt%, in 0.05 wt%increments. The apparent viscosity of the xanthan gum solution wasmeasured using a cone-plate rheometer (R/ST-CPS Plus Rheometer,Brookfield Engineering Laboratories, Inc., Middleboro, MA) and a conespindle (C50-1, radius of measuring cone: 25 mm, angle of measuringcone: 1.029!), in accordance with the National Approval Standards for“Food for Special Dietary Uses: Food Thickener” of Japan (ConsumerAffairs Agency of Japan, 2018). The test solution was kept at a constant temperature of 20! C using the Peltier plate temperature controlunit on the rheometer, and the measurement was performed at ashear rate of 50 per second after a 2-min equilibration period. Theapparent viscosity ranged from 65.0 to 135.2 mPa"s, which was withinthe nectar-thick range (51–350 mPa"s) as defined by the NationalDysphagia Diet (National Dysphagia Diet Task Force, 2002).