<Original Article>Masticatory mandibular movements for different foods textures related to onomatopoetic words
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概要
- 論文の詳細を見る
This study aimed to investigate the effects of different sensory-evaluated food textures on masticatory movements, and to identify meaningful factors that correspond to different food textures. Masticatory movements of three healthy subjects were evaluated with a jaw movement tracking device using five different test foods: almond, hard and light rice crackers, apple, and chewing gum. The movements of the incisor point, working and non-working condyle and the entire mandible at the occlusal phase in the horizontal plane were analyzed. For harder foods, the incisor entered the intercuspal position from a rear and lateral, the working condyle showed anterior and noticeable medial movements as the entire mandible translated posteriorly and medially. For soft foods, the incisor movements were nearly coincidental with the lateral border movements, and the mandible rotated towards the inner side near the working condyle. Although the overall paths of the mandibular movements are individually different, it appeared that jaw movement at the final closure is particular to the food texture. From the standpoint of mandibular movements, it is suggested that masticatory movements during the occlusal phase in the horizontal plane is useful for revealing the relationship between mandibular movements and food textures that were evaluated with onomatopoetic words.
- 東京医科歯科大学の論文
著者
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NAKAJIMA Junko
Department of Polymer Science and Engineering, Faculty of Textile Science, Kyoto Institute of Techno
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Nakajima J
Mitsubishi Electric Corp. Kamakura‐shi Jpn
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OHYAMA TAKASHI
Department of Internal Medicine and Gastrointestinal Endoscopy, Saga Medical School
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Takahashi Miyuki
Clinic For Stomatognathic Dysfunction University Hospital Faculty Of Dentistry Tokyo Medical And Den
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Taniguchi Hisashi
Department of Maxillofacial Prosthetics, Graduate School, Tokyo Medical and Dental University, Tokyo
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Ohyama T
Tokyo Medical And Dental University
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Ohyama Takashi
Department Of Biology Faculty Of Science And Engineering Konan University
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Hideshima Masayuki
Department of Removable Prosthodontics, Graduate School, Tokyo Medical and Dental University
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Taniguchi H
Department Of Maxillofacial Prosthetics Graduate School Tokyo Medical And Dental University
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Taniguchi Hisashi
Department Of Maxillofacial Prosthetics Graduate School
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Nakajima Junko
Department Of Food Science And Nutrition Nara Women's University
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Ohyama Takashi
Department Of Biology Faculty Of Education And Integrated Arts And Sciences Major In Integrative Bio
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Nakajima Junko/hideshima
Department Of Maxillofacial Prosthetics Graduate School Tokyo Medical And Dental University/departme
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OHYAMA Takashi
Department of Applied Physics, Waseda University
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