A study on food properties index due to the new development of swallowing adjustment food
| Project/Area Number |
24700809
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nihon University |
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Principal Investigator |
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2014: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2012: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
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| Keywords | 嚥下調整食 / 高齢者用食品 / ニンニク抽出物 / テクスチャー解析 |
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| Outline of Final Research Achievements |
Fewer reports of physical property evaluation and sensory evaluation in a mixture of food ingredients that health benefits for the elderly is expected for swallowing adjustment food, and a component having a functionality such as ACSO contained in the garlic extract was examined this time it is presumed to lead to health promotion of the elderly in Japanese society by developing swallowing adjustment food with a mixture of. Also, considering in terms of widespread adoption of swallowing food adjustment, development of high swallowing adjustment foods palatability of adjusting the physical properties and morphology is desired, it was examined that approach.
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Report
(4 results)
Research Products
(14 results)
