Art

J-GLOBAL ID：201202204008683605   Reference number：12A0429232

Categorization of Commercial Thickeners on the Basis of their Effects on the Physical Properties of Foods

食材の物性に及ぼす影響から見た市販とろみ調整食品の分類

Author (5)： NAKAMURA MEGUMI (サラヤ バイオケミカル研) ,  YOSHIDA SATOSHI (サラヤ) ,  NISHIOKA YASUKO (横浜市大 病院 リハビリテーション科) ,  HAYASHI SHIZUKO (湘南ホスピタル 栄養科) ,  SUZUKI YASUSHI (サラヤ バイオケミカル研)
Material： 栄養学雑誌  (Japanese Journal of Nutrition and Dietetics)
Volume： 70  Issue： 1  Page： 59-70  Publication year： Feb. 01, 2012 
JST Material Number： F0151A  ISSN： 0021-5147  CODEN： EYGZA  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *food ,  *physical property ,  starch ,  xanthan gum ,  food texture ,  green tea ,  cow milk ,  orange juice ,  soup ,  coefficient of viscosity ,  cluster analysis ,  *classification ,  additive effect ,  thickener ,  polysaccharide ,  guar gum
Semi thesaurus term： guar gum ,  *thickness-adjusted food ,  thickening polysaccharide ,  miso soup

JST classification (3)： Polysaccharides other than starch  (FJ05040H) ,  Starch  (FJ05030W) ,  Food quality  (FJ01040F)

Reference (22)：

• 1) O'Gara, J.A.: Dietary adjustments and nutritional therapy during treatment for oral-pharyngeal dysphagia, Dysphagia, 4, 209-212 (1990)
• 2) Kuhlemeier, K.V., Palmer, J.B., Rosenberg, D.: Effect of liquid bolus consistency and delivery method on aspiration and pharyngeal retention in dysphagia patients, Dysphagia, 16, 119-122 (2001)
• 3) Penman, J.P., Thomson, M.: A review of the textured diets developed for the management of dysphagia, J. Hum. Nutr. Diet., 11, 51-60 (1998)
• 4) National Dysphagia Task Force: National dysphagia diet: Standardization for optimal care (2002) American Dietetic Association, Chicago, IL
• 5) Garcia, J.M., Chambers, E., Matta, Z., et al.: Viscosity measurements of nectar-and honey-thick liquids: product, liquid, and time comparisons, Dysphagia, 20, 325-335 (2005)

Terms in the title (4)： 食材 ,  物性 ,  とろみ調整食品 ,  分類