Art

J-GLOBAL ID：201102286664514380   Reference number：11A1146827

Influence of Boiling Time or Partial Cutting Food on the Masticatory Behavior in Humans

食品のゆで時間,または刻み目がヒトのそしゃく行動に及ぼす影響

Author (3)： SHIOZAWA Kouichi (Tsurumi Univ. School of Dental Medicine, Kanagawa, JPN) ,  KOHYAMA Kaoru (National Agriculture and Food Res., Organization) ,  HANADA Nobuhiro (Tsurumi Univ. School of Dental Medicine)
Material： 日本咀嚼学会雑誌  (咀嚼と健康)
Volume： 21  Issue： 1  Page： 40-48  Publication year： May. 31, 2011 
JST Material Number： L3413A  ISSN： 0917-8090  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： human ,...

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JST classification (1)： Basic dentistry(= odontology)  (GT01020O)

Reference (24)：

• PEREIRA, LJ. Influence of oral characteristics and food products on masticatory function. Acta Odontol Scand. 2006, 64, 193-201
• SHIOZAWA, K. Influence of ingested food texture on jaw muscle and tongue activity during mastication in humans. Jpn J Oral Biol. 1999, 41, 27-34
• ENGELEN, L. The influence of product and oral characteristics on swallowing. Arch Oral Biol. 2005, 50, 739-746
• LIAO, FG. Effects of changes in the physical property of test foods on the masseteric EMG, grind ability of foods and the number of chewing strokes. Tsurumi Univ Dent J. 1990, 16, 407-413
• SHIOZAWA, K. Accuracy of the newly developed "masticatory counter". J Masticat & Health Soc. 2010, 20, 27-34

Terms in the title (5)： 食品 ,  ゆで時間 ,  ヒト ,  そしゃく ,  行動