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The Criteria of Thickened Liquid for Dysphagia Management in Japan

Autor: Emi Watanabe, Junko Fujitani, Risa Uyama, Koji Takahashi, Jun Kayashita, Hiroshi Maeda, Hiro Ogoshi, Ichiro Fujishima, Yoshie Yamagata, Koichiro Ueda, Akiko Kojo

Publikováno v: Dysphagia. 33:26-32

In Japan, the viscosity of thickened liquids is different among hospitals and nursing homes. In order to standardize viscosity of thickened liquids, the dysphagia diet committee of the Japanese Society of Dysphagia Rehabilitation developed the Japane

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bd1c91090d6f1f7b90bd712cf8e494c
https://doi.org/10.1007/s00455-017-9827-x

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Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate

Autor: Yun-Jung Kim, Kanae Tabe, Hiro Ogoshi, Shun Ohnuma, Tadayuki Nishiumi, Atsushi Suzuki

Publikováno v: High Pressure Research. 33:348-353

Chicken breast is not preferred in Japan because it is not juicy. In this study, the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the texture and palatability of chicken breast was investigated. The sample used

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::53284b29f0c3aa720b439534c73e5de4
https://doi.org/10.1080/08957959.2013.780053

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Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

Autor: Yun-Jung Kim, Hiro Ogoshi, Tadayuki Nishiumi, Atsushi Suzuki, Shinobu Fujimura

Publikováno v: High Pressure Research. 33:354-361

In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat proper

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c7ecaf81477161fb434b0227747552d1
https://doi.org/10.1080/08957959.2013.783029

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Effect of shear thinning on aspiration – Toward making solutions for judging the risk of aspiration

Autor: Hiroshi Mizunuma, Makoto Takemasa, Hiro Ogoshi, L. Su, Yukihiro Michiwaki, Katsuyoshi Nishinari

Publikováno v: Food Hydrocolloids. 25:1737-1743

Polysaccharide solutions containing a contrast medium were prepared so that their viscosity at 50 s−1, which was reported as a shear rate in the oral cavity, is the same but different at other shear rates. Preparation procedure of such solutions ba

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5e7dcfd6f6353c48861581ce8206ef02
https://doi.org/10.1016/j.foodhyd.2011.03.016

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Physical Properties of Semi-Liquid Food and Swallowing Behaviors through Measurement of Electromyography from Suprahyoid Musculatures during Swallowing

Autor: Mitsuyo Tsuge, Hiro Ogoshi, Tomoko Takahashi

Publikováno v: Nihon Reoroji Gakkaishi. 39:93-98

The present study used semi-liquid foods, prepared in three different levels of hardness with the use of commercial thickening agents (containing xanthan gum, guar gum, or processed starch as the main substance for thickening), as samples to examine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c9084de90be93fa8e45f7d494fc12b97
https://doi.org/10.1678/rheology.39.93

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