THE FOOD COLLOID PRINCIPLE IN THE DESIGN OF ELDERLY FOOD
文献类型：期刊论文
| 作者 | Nishinari, Katsuyoshi1,2; Takemasa, Makoto3; Brenner, Tom4; Su, Lei5; Fang, Yapeng1,2; Hirashima, Madoka6; Yoshimura, Miki7; Nitta, Yoko8; Moritaka, Hatsue9; Tomczynska-Mleko, Marta10 |
| 刊名 | JOURNAL OF TEXTURE STUDIES
 |
| 出版日期 | 2016-08-01 |
| 卷号 | 47期号:4页码:284-312 |
| 关键词 | Colloids flavor rheology swallowing texture tribology |
| 英文摘要 | It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. |
| 收录类别 | SCI ; ISTP |
| 语种 | 英语 |
| 源URL | [http://ir.iccas.ac.cn/handle/121111/35488]  |
| 专题 | 化学研究所_其它 |
| 作者单位 | 1.Hubei Univ Technol, Glyn O Phillips Hydrocolloids Res Ctr, Dept Food & Pharmaceut Engn, Wuhan 430068, Peoples R China 2.Hubei Univ Technol, Hubei Collaborat Innovat Ctr Ind Fermentat, Wuhan 430068, Peoples R China 3.Waseda Univ, Sch Creat Sci & Engn, Tokyo 1698555, Japan 4.Sophia Univ, Dept Mat & Life Sci, Chiyoda Ku, Kioimachi 7-1, Tokyo 1028554, Japan 5.Chinese Acad Sci, Inst Chem, Zhongguancun North First St 2, Beijing 100190, Peoples R China 6.Mie Univ, Fac Educ, 1577 Kurima Machiya Cho, Tsu, Mie 5148507, Japan 7.Univ Hyogo, Sch Human Sci & Environm, 1-1-12 Shinzaike Honcho, Himeji, Hyogo 6700092, Japan 8.Okayama Prefectural Univ, Grad Sch Hlth & Welf Sci, 111 Kuboki, Soja, Okayama 7191197, Japan 9.Showa Womens Univ, Grad Sch Human Life Sci, Setagaya Ku, 1-7 Taishido, Tokyo 1548533, Japan 10.Univ Life Sci Lublin, Inst Plant Genet Breeding & Biotechnol, 15 Akad St, PL-20950 Lublin, Poland |
| 推荐引用方式 GB/T 7714 | Nishinari, Katsuyoshi,Takemasa, Makoto,Brenner, Tom,et al. THE FOOD COLLOID PRINCIPLE IN THE DESIGN OF ELDERLY FOOD[J]. JOURNAL OF TEXTURE STUDIES,2016,47(4):284-312. |
| APA | Nishinari, Katsuyoshi.,Takemasa, Makoto.,Brenner, Tom.,Su, Lei.,Fang, Yapeng.,...&Michiwaki, Yukihiro.(2016).THE FOOD COLLOID PRINCIPLE IN THE DESIGN OF ELDERLY FOOD.JOURNAL OF TEXTURE STUDIES,47(4),284-312. |
| MLA | Nishinari, Katsuyoshi,et al."THE FOOD COLLOID PRINCIPLE IN THE DESIGN OF ELDERLY FOOD".JOURNAL OF TEXTURE STUDIES 47.4(2016):284-312. |
入库方式： OAI收割
来源：化学研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。