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Bioscience, Biotechnology, and Biochemistry Volume 76, 2012 - Issue 3
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Original Articles

Relation between the Rheological Properties and the Swallowing Characteristics of Vegetable Juices Fortified with Carrot Puree

Hatsue MORITAKAGraduate School of Human Life Sciences, Showa Women’s University
,
Shin-ichi SAWAMURACentral Research Institute, ITO EN, LTD.
,
Makoto KOBAYASHICentral Research Institute, ITO EN, LTD.
,
Masami KITADEGraduate School of Human Life Sciences, Showa Women’s University
&
Kozo NAGATACentral Research Institute, ITO EN, LTD.
Pages 429-435 | Received 05 Aug 2011, Accepted 02 Dec 2011, Published online: 22 May 2014

Citations (7)

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Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino & María José Beriain. (2019) Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach. International Journal of Food Properties 22:1, pages 593-606.
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Articles from other publishers (6)

Francisco C. Ibañez, Gorka Merino, María Remedios Marín‐Arroyo & María José Beriain. (2022) Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2738-2771.
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Antara Sharma, Boonya Thongrom, Sumati Bhatia, Benjamin Lospichl, Annalisa Addante, Simon Y. Graeber, Daniel Lauster, Marcus A. Mall, Michael Gradzielski & Rainer Haag. (2021) Polyglycerol‐Based Mucus‐Inspired Hydrogels. Macromolecular Rapid Communications 42:20, pages 2100303.
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Hatsue Moritaka, Machiko Mineki, Makoto Kobayashi, Takahiro Ono & Kazuhiro Hori. (2018) Effect of carrot puree in vegetable juice on linguapalatal swallowing pressure. Journal of Texture Studies 49:2, pages 240-246.
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Cassandre Leverrier, Gabrielle Moulin, Gérard Cuvelier & Giana Almeida. (2017) Assessment of deformability of soft plant cells by 3D imaging. Food Structure 14, pages 95-103.
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Hatsue Moritaka. 2017. Rheology of Biological Soft Matter. Rheology of Biological Soft Matter 97 118 .
H. Moritaka, M. Kitade, S.-i. Sawamura, T. Takihara, I. Awano, T. Ono, K. Tamine & K. Hori. (2013) Effect of Carbon Dioxide in Carbonated Drinks on Linguapalatal Swallowing Pressure. Chemical Senses 39:2, pages 133-142.
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