Art

J-GLOBAL ID：201402204940470079   Reference number：14A0362118

Physical properties of pressurized and heat-treated meat gels and their suitability as dysphagia diet based on swallowing dynamics

加圧および熱処理肉ゲル類の物性と嚥下力学に基づく嚥下障害食としてのそれらの適合性

Author (4)： TOKIFUJI Ai ,  MATSUSHIMA Yasuyuki ,  HACHISUKA Kenji ,  YOSHIOKA Keiko
Material： Japanese Journal of Comprehensive Rehabilitation Science (Web)  (Jpn J Compr Rehabil Sci (Web))
Volume： 3  Page： 18-25 (J-STAGE)  Publication year： 2012 
JST Material Number： U0406A  ISSN： 2185-5323  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *pressurization ,...
Semi thesaurus term： videofluoroscopy ,...

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JST classification (1)： Food quality  (FJ01040F)

Reference (26)：

• 1. Health and Welfare Statistics Association. J Health Welfare Stat 2010; 57: 37.
• 2. Smithard DG, O’Neill PA, England RE, Park CL, Wyatt R, Martin DF, et al. The natural history of dysphagia following a stroke. Dysphagia 1997; 12: 188-93.
• 3. Obara H, Matsubara H. Preventing effect diet for dysphagia on decline of nutritional status in patients undergoing esophagectomy. JJDR 2004; 8: 39.
• 4. Takahashi T, Saitoh A, Kawano A, Asaga K, Wada K, Ogoshi H. Influence of tenderizing by sodium hydrogen carbonate soaking on the hardness and sensory evaluation of beef and pork. J Home Econ Jpn 2002; 53: 347-54.
• 5. Takahashi T, Kawano A, Iida F, Suzuki M, Wada K, Ogoshi H. Physical properties and human chewing movements of meat. J Home Econ Jpn 2003; 54: 357-64.

Terms in the title (9)： 加圧 ,  熱処理 ,  肉 ,  ゲル ,  物性 ,  嚥下 ,  力学 ,  嚥下障害食 ,  適合性