| Project/Area Number |
21300274
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
KOHYAMA Kaoru 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品機能研究領域, 上席研究員 (00353938)
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| Co-Investigator(Kenkyū-buntansha) |
SASAKI Tomoko 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品機能研究領域, 主任研究員 (10353939)
HAYAKAWA Fumiyo 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品機能研究領域, 主任研究員 (00282905)
KUMAGAI Hitoshi 共立女子大学, 家政学部, 教授 (20215015)
TANIGOME Atsuko 日本大学, 生物資源化学部, 助手 (30586326)
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥17,940,000 (Direct Cost: ¥13,800,000、Indirect Cost: ¥4,140,000)
Fiscal Year 2011: ¥5,980,000 (Direct Cost: ¥4,600,000、Indirect Cost: ¥1,380,000)
Fiscal Year 2010: ¥5,980,000 (Direct Cost: ¥4,600,000、Indirect Cost: ¥1,380,000)
Fiscal Year 2009: ¥5,980,000 (Direct Cost: ¥4,600,000、Indirect Cost: ¥1,380,000)
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| Keywords | テクスチャー / レオロジー / 咀嚼 / 嚥下 / 介護食品 / ゲル / ゾル / 食品 |
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| Research Abstract |
Texture control of foods is important in the development of nutritional products for the elderly. This study analyzed relationships among mechanical properties of foods, textural attributes, and mastication parameters that may change during oral processing. Four topics are studied ;(1) physical, physiological and psychophysical analyses of cheese texture,(2) comparison of slurping and chewing of buckwheat noodles,(3) swallowing behavior for various foods, and(4) problems in the standards of foods for patients with swallowing difficulties(started in 2009).
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