Visualization of Food Bolus Structure to Elucidate the Ease of Swallowing During Rice Crackers Consumption-Reference-Cited by-同舟云学术

Visualization of Food Bolus Structure to Elucidate the Ease of Swallowing During Rice Crackers Consumption

Published:2022-03-15 Issue:1 Volume:23 Page:25-34
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

YAMAYA Kenta¹,ITO Katsuyoshi²,TAKEI Ryo¹,TAKAHASHI Hajime¹,KATSUNO Nakako³,NISHIZU Takahisa³

Affiliation:

1. Kameda Seika Co., Ltd.

2. Graduate School of Natural Science and Technology, Gifu University, Tokai National Higher Education and Research System

3. Faculty of Applied Biological Sciences, Gifu University, Tokai National Higher Education and Research System

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/23/1/23_21603/_pdf

Reference30 articles.

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3. 3) K. Kohyama; “Elucidation of foods that are difficult for the elderly to masticate by mastication analysis (sosyakukaisekiniyorukoureisyagakaminikuisyokuhinnokaimei)” (in Japanese). Food Ind., 44, 18-24 (2001).

4. 4) K. Yamaya, Y. Hosoi, R. Takei, H. Washio, T. Nishizu; “Quantitative Evaluation of Kuchidoke from Rice Crackers” (in Japanese). J. Jpn. Soc. Food Sci. Technol., 66, 90-99 (2019).

5. 5) W. Honma, S. Kohno, N. Sakurai, H. Kobayashi; “Evaluation of Prosthetic Treatment Using Number of Chewing Strokes until Swallowing of Water Absorbing Rice Crackers” (in Japanese). J. Jpn. Prosthodont. Soc., 50, 219-227 (2006).