書誌事項
- タイトル別名
-
- Masticatory difficulty and mechanical characteristics of kelp snacks.
- オヤツコンブ ノ カミ ニクサ ト リキガク トクセイ
この論文をさがす
抄録
Tensile test, sensory evaluation, electromyography and masticatory pressure measurement of kelp snack were carried out in order to clarify the characteristics as a functional food for mastication training. Though no difference can be detected in breaking stress of kelp samples used in the present study, breaking force is different according to their thickness. In the sensory evaluation, it was judged that the samples with a high breaking force were difficult to masticate. In the electromyography, the sample judged difficult to masticate showed long mastication time, many number of chewing strokes, and high total muscle activity needed until swallowing. In the meantime, there was no significant difference among the samples in masticatory force, contact area, and masticatory pressure in the first chew. It is considered that mechanical characteristics of the samples with higher breaking stress than masticatory pressure influence total masticatory behavior but don't affect the first chew of human.
収録刊行物
-
- 日本食品科学工学会誌
-
日本食品科学工学会誌 47 (11), 822-827, 2000
公益社団法人 日本食品科学工学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390001206410099328
-
- NII論文ID
- 10007576740
-
- NII書誌ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
-
- NDL書誌ID
- 5566511
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可