Art

J-GLOBAL ID：201502218572974990   Reference number：15A0733647

Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food

介護食品の特性を改善するためのゲル状油脂の基本的評価

Author (8)： SANO Junya (The Nisshin Oillio Group, Ltd.) ,  SANO Junya (Graduate School of Comprehensive Scientific Res., Prefectural Univ. of Hiroshima) ,  NODA Ryuji (The Nisshin Oillio Group, Ltd.) ,  WATANABE Shinji (The Nisshin Oillio Group, Ltd.) ,  AOYAMA Toshiaki (The Nisshin Oillio Group, Ltd.) ,  SATO Yukinori (Graduate School of Comprehensive Scientific Res., Prefectural Univ. of Hiroshima) ,  KAYASHITA Jun (Graduate School of Comprehensive Scientific Res., Prefectural Univ. of Hiroshima) ,  MUTO Norio (Graduate School of Comprehensive Scientific Res., Prefectural Univ. of Hiroshima)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 64  Issue： 6  Page： 653-662 (J-STAGE)  Publication year： 2015 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *meal ,  food for the elderly ,  *gel ,  food rheology ,  sensory test ,  *edible oil and fat ,  viscoelasticity ,  *food property ,  eating quality ,  dynamic viscoelasticity ,  mechanical property
Semi thesaurus term： *food for nursed person

JST classification (2)： Food quality  (FJ01040F) ,  Edible fats and oils,margarines  (FJ09010C)

Reference (34)：

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• 2) Nagai, H.; Suzuki, T.; Shibata, H.; Matsumoto, N. The uses of Kizami (Minced Foods) Diets in special nursing homes for elderly. Jpn. J. Nutr. Diet. 52, 307-318 (1994).
• 3) Kojo, A.; Fuji, A.; Ynagisawa, Y.; Uematsu, H. Survey on the variety and application of meals provided in nursing and personal care facilities for the elderly. Jpn. J. Nutr. Diet. 62, 329-338 (2004).
• 4) Nagai, H.; Suzuki, T.; Shibata, H. Relation between “Kizami (Minced Foods) Diet” and physical factors in a special nursing home for the elderly. Jpn. J. Nutr. Diet. 53, 369-376 (1995).
• 5) Oogoshi, H. Meals for People with Dysphagia-A study on the safety and texture of meals intended for the elderly-. J. Integr. Study Diet. Habits. 17, 288-296 (2007).

Terms in the title (4)： 介護食品 ,  ゲル ,  油脂 ,  評価