Art

J-GLOBAL ID：200902268624181535   Reference number：09A0637792

Relationship between Flow Properties of Thickener Solutions and Their Velocity through the Pharynx Measured by the Ultrasonic Pulse Doppler Method

増粘剤溶液の流動性と超音波パルスドプラー法によって測定した咽頭におけるそれらの嚥下速度との関連

Author (5)： KUMAGAI Hitoshi (Kyoritsu Women’s Univ., Tokyo, JPN) ,  TASHIRO Akiko (Kyoritsu Women’s Univ., Tokyo, JPN) ,  HASEGAWA Atsuko (Kyoritsu Women’s Univ., Tokyo, JPN) ,  KOHYAMA Kaoru (National Food Res. Inst., Tsukuba, JPN) ,  KUMAGAI Hitomi (Nihon Univ., Kanagawa, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 15  Issue： 3  Page： 203-210  Publication year： May. 2009 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *thickener ,...
Semi thesaurus term： guar gum ,...

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JST classification (3)： Food additives  (FJ10020H) ,  Polysaccharides other than starch  (FJ05040H) ,  Mouth(=oral cavity),esophagus  (EJ06020R)

Reference (21)：

• Bird, R. B., Stewart, W. E. and Lightfoot, E. N. (1960). “Transport Phenomena.” John Wiley & Sons, Inc., New York, pp. 98-101.
• Crary, M. A. and Groher, M. E. (2003). “Introduction to adult swallowing disorders.” Elsevier, Missouri.
• Hasegawa, A., Otoguro, A., Kumagai, H. and Nakazawa, F. (2005). Velocity of swallowed gel food in the pharynx by ultrasonic method. J. Jpn. Soc. Food Sci. Technol., 52, 441-447 (in Japanese).
• Hasegawa, A., Nakazawa, F. and Kumagai, H. (2008). Mass dependence of velocity of swallowed foods through the pharynx by ultrasonic method. J. Jpn. Soc. Food Sci. Technol., 55, 330-337 (in Japanese).
• Igarashi, A., Arai. E., Watanabe. R., Miyaoka, Y., Tazawa, T., Hirano, H., Nomura, S., and Yamada, Y. (2002). Comparison of properties of agar, low gel strength agar and gelatin, as supplementary food for people with swallowing difficulty, J. Texture Stud., 33, 285-295.

Terms in the title (6)： 増粘剤 ,  溶液 ,  流動性 ,  超音波パルスドプラー法 ,  咽頭 ,  嚥下