Acoustic Analysis of the Swallowing Sound for Food Gels Relevant as Care Foods for Dysphagic Patients-Reference-Cited by-同舟云学术

Acoustic Analysis of the Swallowing Sound for Food Gels Relevant as Care Foods for Dysphagic Patients

Published:2016 Issue:10 Volume:63 Page:439-449
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Akima Ayaka¹,Shinohara Yuki¹,Hasegawa-Tanigome Atsuko²,Ishihara Sayaka³,Isono Mai³,Nakauma Makoto³,Nakao Satomi³,Funami Takahiro³,Kumagai Hitomi²,Kumagai Hitoshi¹

Affiliation:

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

2. College of Bioresource Sciences, Nihon University

3. San-Ei Gen F.F.I., Inc.

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/63/10/63_439/_pdf

Reference12 articles.

1. 1) Palmer, J.B., DuChane, A.N. and Donner, M.W., Role of radiology in rehabilitation swallowing. In “Normal and Abnormal Swallowing, Second edition” ed. Jones, B. (Springer, New York), pp. 215-225 (2003).

2. 5) Takahashi, T., Nitou, T., Tayama, N., Kawano, A. and Ogoshi, H., Effects of physical properties and oral perception on transit speed and passing time of semiliquid foods from the mid-pharynx to the hypopharynx. J. Texture Stud., 33, 585-598 (2003).

3. 6) Nishinari, K., Rheology, food texture and mastication.. J. Texture Stud., 35, 113-124 (2004).

4. 10) Kumagai, H., Tashiro, A., Hasegawa, A., Kohyama, K. and Kumagai, H., Relationship between flow properties of thickener solutions and their velocity through the pharynx measured by the ultrasonic pulse doppler method. Food Sci. Technol., Res., 15, 203-210 (2009).

5. 11) Tashiro, A., Hasegawa, A., Kohyama, K., Kumagai, H. and Kumagai, H., Relationship between the rheological properties of thickener solutions and their velocity through the pharynx, as measured by the ultrasonic pulse doppler method. Biosci. Biotechnol. Biochem., 74, 1598-1605 (2010).

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