Relation between the Rheological Properties and the Swallowing Characteristics of Vegetable Juices Fortified with Carrot Puree
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概要
- 論文の詳細を見る
The relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with 0–30.0% carrot puree (CP) was evaluated. The apparent viscosity of vegetable juices increased with increasing CP concentrations, and a increases in yield stress were observed at and above 17.5% CP. In a sensory evaluation, texture perceived in the oral cavity varied as between vegetable juices with >17.5% CP and those with <12.5% CP. The maximum velocity in the pharyngeal region was classified into three same-quality subgroups: vegetable juices with 0–12.5% CP, with 10.0–25.0% CP, and with 17.5–30.0% CP. It significantly decreased with increasing CP concentrations.
- Japan Society for Bioscience, Biotechnology, and Agrochemistryの論文
- 2012-03-23
著者
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SAWAMURA Shin-ichi
Central Research Institute, Ito En, Ltd.
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Kobayashi Makoto
Central Research Institute Ito En Ltd.
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Sawamura Shin-ichi
Central Research Institute Ito En Ltd.
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Moritaka Hatsue
Graduate School Of Human Life Sciences Showa Women's Univ.
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Nagata Kozo
Central Research Institute Ito En Ltd.
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KITADE Masami
Graduate School of Human Life Sciences, Showa Women's University
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KOBAYASHI Makoto
Central Research Institute
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KITADE Masami
Graduate School of Human Life Sciences, Showa Women's University
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