Electromyographic Measurement of Textural Changes of Foodstuffs during Chewing(Food & Nutrition)
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概要
- 論文の詳細を見る
We have attempted to develop an intraoral method which can measure the textural changes in foodstuffs during chewing by using electromyography(EMG). Forty-three foodstuffs with variable textural attributes were used. Total chewing energy for these foodstuffs during chewing varied from 3 to 108 for the masseter muscle and 13 to 154 for the digastric muscle, respectively. Large differences in total chewing energy could be observed by EMG among the foodstuffs. The chewing energy for many foodstuffs revealed distinct differences throughout the chewing process. Foodstuffs could be categorized into six groups according to the changing patterns of chewing energy. EMG data and the number of strokes were influenced by masticatory index and salivary flow rate.
- 社団法人日本農芸化学会の論文
- 1989-09-23
著者
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MATSUKUBO TAKASHI
Department of Epidemiology and Public Health, Tokyo Dental College
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TAKAESU YOSHINORI
Department of Epidemiology and Public Health, Tokyo Dental College
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Harada Tsutomu
Central Research Laboratories Ajinomoto Co. Inc.
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Harada Tsutomu
Central Resarch Laboratories Ajinomoto Co. Inc.
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Sakamoto H
Asahi Industries Co. Ltd. Saitama Jpn
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SAKAMOTO Hiroko
Central Research Laboratories, Ajinomoto Co., Inc.
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TAZAKI Masakzu
Department of Physiology, Tokyo Dental College
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Sakamoto Hiroko
Central Research Laboratories Ajinomoto Co. Inc.
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Matsukubo Takashi
Department Of Preventive And Community Dentistry Tokyo Dental College
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Matsukubo Takashi
Department Of Epidemiology And Public Health Tokyo Dental College
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Takaesu Yoshinori
Department Of Preventive And Community Dentistry Tokyo Dental College
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Takaesu Yoshinori
Department Of Epidemiology And Public Health Tokyo Dental College
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Tazaki Masakzu
Department Of Physiology Tokyo Dental College
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