Physical properties of pressurized and heat-treated meat gels and their suitability as dysphagia diet based on swallowing dynamics-Reference-Cited by-同舟云学术

Physical properties of pressurized and heat-treated meat gels and their suitability as dysphagia diet based on swallowing dynamics

Published:2012 Issue:0 Volume:3 Page:18-25
ISSN:2185-5323
Container-title:Japanese Journal of Comprehensive Rehabilitation Science
language:en
Short-container-title:Jpn J Compr Rehabil Sci

Author:

Tokifuji Ai¹,Matsushima Yasuyuki²,Hachisuka Kenji²,Yoshioka Keiko³

Affiliation:

1. Graduate School of Health and Nutritional Sciences, Nakamura Gakuen University

2. Department of Rehabilitation Medicine, University of Occupational and Environmental Health

3. Department of Nutritional Sciences, Nakamura Gakuen University

Publisher

Kaifukuki Rehabilitation Ward Association

Link

https://www.jstage.jst.go.jp/article/jjcrs/3/0/3_18/_pdf

Reference24 articles.

1. 1. Health and Welfare Statistics Association. J Health Welfare Stat 2010; 57: 37.

2. 2. Smithard DG, O’Neill PA, England RE, Park CL, Wyatt R, Martin DF, et al. The natural history of dysphagia following a stroke. Dysphagia 1997; 12: 188-93.

3. 3. Obara H, Matsubara H. Preventing effect diet for dysphagia on decline of nutritional status in patients undergoing esophagectomy. JJDR 2004; 8: 39.

4. 4. Takahashi T, Saitoh A, Kawano A, Asaga K, Wada K, Ogoshi H. Influence of tenderizing by sodium hydrogen carbonate soaking on the hardness and sensory evaluation of beef and pork. J Home Econ Jpn 2002; 53: 347-54.

5. 5. Takahashi T, Kawano A, Iida F, Suzuki M, Wada K, Ogoshi H. Physical properties and human chewing movements of meat. J Home Econ Jpn 2003; 54: 357-64.

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