Effects of gel amount and mastication on the velocity of agar and gelatin gels passing through the pharynx

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 56, Issue 5, 2009, Pages 261-270

  Inoue, Yuuki ^a   Sasai, Miyuki ^a   Shiga, Seigo ^a   Moritaka, Hatsue ^a  

^a SHOWA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Agar gel; Gelatin gel; Mastication; Swallowing; Transit velocity

Indexed keywords

AVES;

EID: 69549096255     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.56.261     Document Type: Article

References (29)

1. New Food Industry, 43, 24-30 (2001).
2. Moritaka, H. and Naito, S., Agar and gelatin gel flavor release. J. Texture Stud., 33, 201-214 (2002).
3. Ku, D.N., Ma, P., McConnel, F.M.S. and Cerenko, D., A kinematic study of the oropharyngeal swallowing of a liquid, Annals of Biomedical Engineering, 18, 655-669 (1990).
4. Takahashi, T., Nitou, T., Tayama, N., Kawano, A. and Ogoshi, H., Effects of physical properties and oral perception on transit speed and passing time of semiliquid foods from the mid-pharynx to the hypopharynx, J. Texture Stud., 33, 585-598 (2003).