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J-GLOBAL ID：200902214222033642   Reference number：07A0177164

Textural Evaluation of Rice Cake by Chewing and Swallowing Measurements on Human Subjects

ヒトにおける咀嚼および嚥下の測定による餅のテクスチャ評価

Author (6)： KOHYAMA Kaoru (National Food Res. Inst.) ,  SAWADA Hiroko (National Food Res. Inst.) ,  NONAKA Miho (National Food Res. Inst.) ,  KOBORI Chiharu (National Food Res. Inst.) ,  HAYAKAWA Fumiyo (National Food Res. Inst.) ,  SASAKI Tomoko (National Food Res. Inst.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 71  Issue： 2  Page： 358-365 (J-STAGE)  Publication year： 2007 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *rice cake ,...

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JST classification (2)： Biometry  (EL03020C) ,  Food quality  (FJ01040F)

Reference (35)：

• 1) Takahashi, J., and Nakazawa, F., Evaluation of food texture by masticatory pattern. 1. Analysis of chewing force pattern in the mouth. Nippon Kasei Gakkaishi (in Japanese), 38, 107–113 (1987).
• 2) Bourne, M. C., Principles of objective texture measurement. In “Food Texture and Viscosity. Concept and Measurement” 2nd ed., Academic Press, San Diego, pp. 107–188 (2002).
• 3) Ogoshi, H., Texture required for food for elderly people and patients. In “Handbook of Texture Creation” (in Japanese), eds. Nishinari, K., Ogoshi, H., Kohyama, K., and Yamamoto, T., Science Forum, Tokyo, pp. 143–149 (2005).
• 4) Szczesniak, A. S., Texture is a sensory property. Food Qual. Prefer., 13, 215–225 (2002).
• 5) Wilkinson, C., Dijksterhuis, G. B., and Minekus, M., From food structure to texture. Trends Food Sci. Technol., 11, 442–450 (2000).

Terms in the title (6)： ヒト ,  咀嚼 ,  嚥下 ,  餅 ,  テクスチャ ,  評価