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  1. 紀要論文
  2. 琉球大学農学部学術報告
  3. 59号
  1. 部局別インデックス
  2. 農学部

高齢者の食事の現状と咀嚼・嚥下困難者用食品の開発

http://hdl.handle.net/20.500.12000/26559
http://hdl.handle.net/20.500.12000/26559
813a297a-52c2-4031-a4ef-6beed0be5078
名前 / ファイル ライセンス アクション
No59p19.pdf No59p19.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2013-06-25
タイトル
タイトル 高齢者の食事の現状と咀嚼・嚥下困難者用食品の開発
言語 ja
作成者 松隈, 美紀

× 松隈, 美紀

ja 松隈, 美紀

高橋, 誠

× 高橋, 誠

ja 高橋, 誠

和田, 浩二

× 和田, 浩二

ja 和田, 浩二

Matsuguma, Miki

× Matsuguma, Miki

en Matsuguma, Miki

Takahashi, Makoto

× Takahashi, Makoto

en Takahashi, Makoto

Wada, Koji

× Wada, Koji

en Wada, Koji

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
主題
言語 ja
主題Scheme Other
主題 高齢者
言語 ja
主題Scheme Other
主題 食品
言語 ja
主題Scheme Other
主題 咀嚼・嚥下
言語 ja
主題Scheme Other
主題 鶏肉
言語 ja
主題Scheme Other
主題 パパイン
内容記述
内容記述タイプ Other
内容記述 Chewing and swallowing problems can be life threatening for elderly persons. Bits of food and liquid will be aspirated or drawn into the lungs, because the muscles of mouth and throat may no longer be working properly. Other factors contributing to dysphasia could be level of consciousness, medications, distractions and eating patterns. Therefore, food products that are suitable for elderly persons who have difficulties in chewing and swallowing and maintain the natural shape and color of the material should be developed. We examined the effects of different concentrations of papain treatment on the texture (hardness, breaking, and swallowing) and palatability of minced chicken meat.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学農学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/26559
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0370-4246
収録物識別子タイプ NCID
収録物識別子 AN00250548
収録物名
言語 ja
収録物名 琉球大学農学部学術報告
書誌情報
号 59, p. 19-23
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