Art

J-GLOBAL ID：200902130183385073   Reference number：02A0429994

Relationship between Physical Properties of a Food Bolus and the Swallowing Threshold during Mastication of Gel Type Food.

ゲル食品そしゃく時の食塊物性とえん下しきい値の関係

Author (3)： SHIOZAWA K (Tsurumi Univ. School of Dental Medicine, Yokohama, JPN) ,  KOHYAMA K (National Food Res. Inst., Tsukuba, JPN) ,  YANAGISAWA K (Tsurumi Univ. School of Dental Medicine, Yokohama, JPN)
Material： 歯科基礎医学会雑誌  (Japanese Journal of Oral Biology)
Volume： 44  Issue： 2  Page： 114-119  Publication year： Apr. 20, 2002 
JST Material Number： Y0018A  ISSN： 0385-0137  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： human ,...

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JST classification (1)： Basic dentistry(= odontology)  (GT01020O)

Substance index (1)： D-Tartaric acid

Reference (14)：

• ABD-EL-MALEK, S. The part played by the tongue in mastication and deglutition. J. Anat. 1955, 89, 250-255
• ARDRAN, G. M. The mechanism of swallowing. Proc. Royal Soc. Med. 1951, 44, 1038-1040
• HUTCHINGS, J. B. The perception of food texture-The philosophy of the breakdown path. J. Texture Stud. 1988, 19, 103-115
• PRINTZ, J. F. Swallowing threshold in human mastication. Arch. Oral Biol. 1995, 40, 401-403
• PRINTZ, J. F. An optimization model for mastication and swallowing. Proc. R. Soc. Lond. B. 1997, 264, 1715-1721

Terms in the title (6)： ゲル食品 ,  そしゃく ,  食塊 ,  物性 ,  えん下 ,  しきい値