Texture Profile Analysis (TPA) in the National Criteria for Patients with Difficulties in Swallowing

Author:

AKIMA Ayaka1,HASEGAWA-TANIGOME Atsuko2,KUMAGAI Hitomi2,KUMAGAI Hitoshi1

Affiliation:

1. Faculty of Home Economics, Kyoritsu Women’s University

2. College of Bioresource Sciences, Nihon University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Reference18 articles.

1. 1) J. B. Palmer; Integration of oral and pharyngeal bolus propulsion: A new model for the physiology of swallowing, Jpn. J. Dysphagia Rehabil., 1, 15-30 (1997).

2. 2) H. Kumagai, A. Hasegawa-Tanigome, A. Tashiro, H. Kumagai; “Physical Properties of Foods of Swallowing Ease for Aged People” (in Japanese), Kagakutoseibutsu, 49, 610-619 (2011).

3. 3) H. Ogoshi; “Measurement of Solid under Large Deformation (Daihenkeika Deno Sokutei)”, in “Texture Research in Pregress (Shinkasuru Tekusucha Kenkyu) 1st ed., ed. By Y. Yamano, NTS, Tokyo, Japan, 2011, pp. 47-55.

4. 4) H. Akabane, N. Nakahama; Rheology Measurement in Cokking 3 (Chori Niokeru Reorojih Tokuseui Sono 3), J. of Cookery Sci. of Japan, 22, 173-182 (1989).

5. 5) M. Pons, S. M. Fiszman; Instrumental texture profile analysis with particular reference to gelled systems, J. Texture Stud., 27, 597-624 (1996).

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