Art

J-GLOBAL ID：201302222032974101   Reference number：13A0253849

Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

嚥下困難食としての高圧加熱処理豚肉ゲルのテクスチャ,官能および嚥下の特徴

Author (4)： TOKIFUJI Ai (Graduate School of Health and Nutritional Sciences, Nakamura Gakuen Univ., 5-7-1 Befu, Jounan-ku, Fukuoka, 814-0198, JPN) ,  MATSUSHIMA Yasuyuki (Dep. of Rehabilitation Medicine, Univ. of Occupational and Environmental Health, 1-1 Iseigaoka Yahatanisi-ku ...) ,  HACHISUKA Kenji (Dep. of Rehabilitation Medicine, Univ. of Occupational and Environmental Health, 1-1 Iseigaoka Yahatanisi-ku ...) ,  YOSHIOKA Keiko (Dep. of Nutritional Sciences, Nakamura Gakuen Univ., 5-7-1 Befu, Jounan-ku, Fukuoka, 814-0198, JPN)
Material： Meat Science  (Meat Sci)
Volume： 93  Issue： 4  Page： 843-848  Publication year： Apr. 2013 
JST Material Number： T0789A  ISSN： 0309-1740  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： deglutition disorder ,  *patient food ,  high pressure ,  food ,  heat treatment ,  *pork ,  gel ,  food texture ,  sensory test ,  swallowing ,  meat processing ,  micro structure ,  microfilament ,  network structure ,  *dysphagia diet
Semi thesaurus term： myosin filament ,  pressure-processed food ,  *swallowing disorder patient food

JST classification (2)： Meat products  (FJ12033F) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Terms in the title (7)： 嚥下困難 ,  高圧 ,  加熱処理 ,  豚肉 ,  ゲル ,  テクスチャ ,  嚥下