The Study on Water Retainability of Foods and their constituents for the Development of Oral Moisturizers.
| Project/Area Number |
25862095
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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 |
Social dentistry
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| Research Institution | Fukuoka College of Health Sciences |
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Principal Investigator |
Kuroki Madoka 福岡医療短期大学, 歯科衛生学科, 講師 (00582214)
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| Project Period (FY) |
2013-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
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| Keywords | 口腔保湿剤 / 残存重量 / 残存水分量 / 植物性食品 / 動物性食品 / ドライマウス / 口腔乾燥 / 歯学 / 食品 / 老化 / 医療福祉 |
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| Outline of Final Research Achievements |
The possible moisturizing capability of vegetable and animal foods was studied. The residual water contents were increased in order of distilled water, orange, pomegranate, shiitake, wakame, green tea, cinnamon<milk, albumen, gelatin<hyaluronic acid, egg yolk<Japanese apricot<fish meal, okra<taro<potato<yam, heated poato, heated taro. From these results, it was suggested that vegetable foods of okra, yam, heated potato, and heated taro might have strong water retainability and thickening ability.
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Report
(3 results)
Research Products
(8 results)
