Art

J-GLOBAL ID：200902297219521922   Reference number：05A0816274

Mastication Effort Estimated by Electromyography for Cooked Rice of Differing Water Content

筋電図で評価した含水量の異なる米飯に対するそしゃく努力

Author (6)： KOHYAMA Kaoru (National Food Res. Inst.) ,  YAMAGUCHI Mieko (National Food Res. Inst.) ,  KOBORI Chiharu (National Food Res. Inst.) ,  NAKAYAMA Yuko (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： 69  Issue： 9  Page： 1669-1676 (J-STAGE)  Publication year： 2005 
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： *boiled rice ,...

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JST classification (2)： Muscles  (EJ10020G) ,  Food quality  (FJ01040F)

Reference (29)：

• 1) Onitsuka, A., Toda, S., Kasai, M., and Hatae, K., Comparison of the occlusional condition and preference for the firmness of cooked rice between the elderly and young. J. Home Econ. Jpn., 54, 927–992 (2003).
• 2) Ohtsubo, K., Cyclopedia of Cooked Rice Business (in Japanese), Science Forum, Tokyo (2001).
• 3) Kohyama, K., Mastication research by food and nutrition scientists. Nippon Sosyaku Gakkai Zasshi (in Japanese), 13, 49–57 (2003).
• 4) International Standards Organization. ISO 11036: Sensory analysis—Methodology—Texture profile (1994).
• 5) Okabe, M., Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud., 10, 131–152 (1979).

Terms in the title (5)： 筋電図 ,  評価 ,  含水量 ,  米飯 ,  そしゃく