Flow Properties and the Velocity through the Pharynx of Solutions Prepared from Commercial Thickening Agents and Those of Yogurt with Relevance to Liquid-Type Care Foods for Dysphagic Patients-Reference-Cited by-同舟云学术

Flow Properties and the Velocity through the Pharynx of Solutions Prepared from Commercial Thickening Agents and Those of Yogurt with Relevance to Liquid-Type Care Foods for Dysphagic Patients

Published:2010 Issue:4 Volume:11 Page:177-185
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

TASHIRO Akiko¹,ONO Keiko¹,HASEGAWA-TANIGOME Atsuko²,KUMAGAI Hitomi³,KUMAGAI Hitoshi¹

Affiliation:

1. Department of Food Science and Nutrition, Kyoritsu Women’s University

2. Department of Food Business, Nihon University

3. Department of Chemistry and Life Science, Nihon University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/11/4/11_177/_pdf

Reference20 articles.

1. 1) A. Igarashi, E. Arai, R. Watanabe, Y. Miyaoka, T. Tazawa, H. Hirano, S. Nomura, Y. Yamada; Comparison of properties of agar, low gel strength agar and gelatin, as supplementary food for people with swallowing difficulty. J. Texture Stud., 33, 285-295 (2002).

2. 2) M. A. Crary, M. E. Groher; Introduction to Adult Swallowing Disorders. Elsevier, Missouri, 2003.

3. 3) 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).

4. 4) J. B. Palmer, A. N. DuChane, M. W. Donner; Normal and Abnormal Swallowing. Second edition. “Role of radiology in rehabilitation swallowing”. ed. B. Jones, Gebundenes Buch, Berlin, 2003 pp. 215-225.

5. 5) M. Sakai, J. Kayashita;. Physical properties of dysphagia patient. J. Jpn. Soc. Biorheol. (in Japanese ) 20, 60-69 (2006).

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