Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Hatsue Moritaka"'
Autor:
Hatsue Moritaka, Ayako Itazu, Yoshiyuki Okamura, Masako Fuwa, Miki Ishihara, Katsuyoshi Nishinari
Publikováno v:
Food Hydrocolloids. 139:108542
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af24be617a754b0217abcb7fd1145d45
https://doi.org/10.1016/j.foodhyd.2023.108542
https://doi.org/10.1016/j.foodhyd.2023.108542
Publikováno v:
Food Hydrocolloids. 89:892-900
The purpose of this study was to obtain basic information on the factors that affect bolus formation. We investigated the effects of the gel size before ingestion and agarose molecular weight on the instrumental textural properties and particle size
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b10e64138b0a73f9ea2bb3b5dc4dc46
https://doi.org/10.1016/j.foodhyd.2018.11.043
https://doi.org/10.1016/j.foodhyd.2018.11.043
Publikováno v:
Food Science and Technology Research. 23:437-448
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43f02f246b90283911962fc64bf47f73
https://doi.org/10.3136/fstr.23.437
https://doi.org/10.3136/fstr.23.437
Autor:
Yukihiro Michiwaki, Yoko Nitta, Katsuyoshi Nishinari, Yapeng Fang, Hatsue Moritaka, Makoto Takemasa, Marta Tomczyńska-Mleko, Tom Brenner, Stanisław Mleko, Miki Yoshimura, Lei Su, Madoka Hirashima
Publikováno v:
Journal of Texture Studies. 47:284-312
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 judg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::975922317791102d31aafd42cd31c6b3
https://doi.org/10.1111/jtxs.12201
https://doi.org/10.1111/jtxs.12201
Publikováno v:
Food Science and Technology Research. 22:117-126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::994cb29b6999588e004144f19d505974
https://doi.org/10.3136/fstr.22.117
https://doi.org/10.3136/fstr.22.117
Publikováno v:
Journal of texture studies. 49(2)
This study aimed to ascertain the influence of various amounts (0-30%) of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure in healthy volunteers. Twenty healthy women (age range: 20-22 years) swallowed a 17-ml drink in a natu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16bbdee34f9d4b605379ec005b7909d6
https://pubmed.ncbi.nlm.nih.gov/29226954
https://pubmed.ncbi.nlm.nih.gov/29226954
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 61:497-507
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73b9a34602c9c77f5678be97aef9f7ef
https://doi.org/10.3136/nskkk.61.497
https://doi.org/10.3136/nskkk.61.497
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 61:293-301
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0880e6feae3776602e0340d87495696f
https://doi.org/10.3136/nskkk.61.293
https://doi.org/10.3136/nskkk.61.293
Autor:
Hatsue Moritaka, Rie Furukoshi, Eriko Tawara, Yuka Miyamoto, Miki Ishihara, Misaki Isobe, Miki Nakamura, Asami Ikarashi
Publikováno v:
Japanese Journal of Sensory Evaluation. 18:23-31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be216d7d3a662b5e1004c3da40589e12
https://doi.org/10.9763/jjsse.18.23
https://doi.org/10.9763/jjsse.18.23
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 60:387-396
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f53331c9df5cd70617f3c947504010f
https://doi.org/10.3136/nskkk.60.387
https://doi.org/10.3136/nskkk.60.387