Art

J-GLOBAL ID：200902266001057628   Reference number：03A0322636

Relationship between Physical Properties of a Food Bolus and Initiation of Swallowing

食塊物性とえん下誘発の関係(原標題は英語)

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： 45  Issue： 2  Page： 59-63  Publication year： Apr. 20, 2003 
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： mastication (physiology) ,...
Semi thesaurus term： material property

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JST classification (2)： Digestive system in general  (EJ06010G) ,  Food quality  (FJ01040F)

Reference (12)：

• HUTCHINGS, J. B. The perception of food texture - The philosophy of the breakdown path. J. Texture Stud. 1988, 19, 103-115
• PRINZ, J. F. An optimization model for mastication and swallowing. Proc. R. Soc. Lond. B. 1997, 264, 1715-1721
• SHINOZAWA, K. Influence of ingested food texture on jaw muscle and tongue activity during mastication in humans. Jpn. J. Oral Biol. 1999, 41, 27-34
• SHINOZAWA, K. Food blous texture and tongue activity just befor swallowing in human mastication. Jpn. J. Oral Biol. 1999, 41, 297-302
• BOURNE, M. C. Texture profile analysis. Food Technol. 1978, 32, 62-66

Terms in the title (6)： 食塊 ,  物性 ,  えん下 ,  誘発 ,  標題 ,  英語