Physical and textural properties of foods with swallowing ease for aged people
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Published:2021
Issue:6
Volume:27
Page:817-836
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ISSN:1344-6606
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Container-title:Food Science and Technology Research
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language:en
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Short-container-title:FSTR
Author:
Kumagai Hitoshi1, Hasegawa-Tanigome Atsuko2, Ninomiya Kazumi1, Yamaguchi Yusuke2, Kumagai Hitomi2
Affiliation:
1. Faculty of Home Economics, Kyoritsu Women's University 2. College of Bioresource Sciences, Nihon University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference53 articles.
1. Akima, A., Hasegawa-Tanigome, A., Kumagai, H., and Kumagai, H. (2014). Texture profile analysis (TPA) in the National Criteria for patients with difficulties in swallowing. Jpn. J. Food Eng. (Nippon Shokuhin Kogakukaishi), 11, 177-185. (in Japanese) 2. Akima, A., Shinohara, Y., Hasegawa-Tanigome, A., Ishihara, S., Isono, M., Nakauma, M., Nakao, S., Funami, T., Kumagai, H., and Kumagai, H. (2016). Acoustic analysis of swallowing sound for food gels with relevance to care foods for dysphagic patients. J. Jpn. Soc. Food Sci. Technol. (Nippon Shokuhin Kagaku Kogaku Kaishi), 63, 439-449. (in Japanese) 3. Akima, A., Yamagata A., Hasegawa-Tanigome, A., Kumagai H., and Kumagai H. (2017). Viscosity and hardness of food hydrocolloids and their relation with velocity through the pharynx. J. Jpn. Soc. Food Sci. Technol. (Nippon Shokuhin Kagaku Kogaku Kaishi), 64, 123-131. (in Japanese) 4. Akima, A., Shinohara, Y., Okada, S., Yano, T., Ninomiya, K., Hasegawa-Tanigome, A., Kumagai, H., and Kumagai, H. (2018). Texture of polysaccharide gels and their velocity through the pharynx of their boluses. Bull. Appl. Glycosci. (Oyo Toshitsu Kagaku), 8, 298-306. (in Japanese) 5. Bird, R. B., Stewart, W. E., and Lightfoot, E. N. (1960). “Transport Phenomena.” John Wiley & Sons, Inc., New York, pp. 98-101.
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