Art

J-GLOBAL ID：200902179681530314   Reference number：93A0732593

Effect of the texture of food on the masticatory process.

そしゃく過程における食品テクスチャーの影響

Author (2)： ARAI E (Tokyo Gakugei Univ., Tokyo, JPN) ,  YAMADA Y (Nagasaki Univ. School of Dentistry, Nagasaki, JPN)
Material： 歯科基礎医学会雑誌  (Japanese Journal of Oral Biology)
Volume： 35  Issue： 4  Page： 312-322  Publication year： Aug. 1993 
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： gelatin ,...

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JST classification (1)： Dentistry(= odontology)in general  (GT01010D)

Reference (25)：

• 1) Arai, E., Yamada, Y. and Nishisaka, T.: Influences of size in soft foods on masticatory process in humans. Jpn. J. Oral Biol. 34: 221-229, 1992.
• 2) Boyd, J. V. and Sherman, P.: A study of force-compression conditions associated with hardness evaluation in several foods. J. Texture Studies 6: 507-522, 1975.
• 3) Takahashi, J. and Nakazawa, F.: Texture of semi-solid foods in the mouth. J. Texture Studies 22: 1-12, 1990.
• 4) Nozaki, S., Iriki, A. and Nakamura, Y.: Localization of central rhythm generator involved in cortically induced rhythmical masticatory jaw-opening movement in the guinea pig. J. Neurophysiol. 55: 806-825, 1986.
• 5) Ottenhoff, F. A. M., Van Der Bilt, A., Van Der Glas, H. W. and Bosman, F.: Peripherally induced and anticipating elevator muscle activity during simulated chewing in humans. J. Neurophysiol. 67: 75-83, 1992.

Terms in the title (3)： そしゃく ,  過程 ,  食品テクスチャー