ELECTROMYOGRAPHIC MEASUREMENT OF TEXTURAL CHANGES OF FOODSTUFFS DURING CHEWING

被引：45

作者：

SAKAMOTO, H

HARADA, T

MATSUKUBO, T

TAKAESU, Y

TAZAKI, M

机构：

[1] TOKYO DENT COLL,DEPT PREVENT & COMMUNITY DENT,CHIBA 260,JAPAN

[2] TOKYO DENT COLL,DEPT PHYSIOL,CHIBA 260,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1989年 / 53卷 / 09期

关键词：

D O I：

10.1080/00021369.1989.10869678

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2421 / 2433

页数：13

共 14 条

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OWALL, B .

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[2] ELECTROMYOGRAPHY AS A NOVEL METHOD FOR EXAMINING FOOD TEXTURE [J].

BOYAR, MM ;

KILCAST, D .

JOURNAL OF FOOD SCIENCE, 1986, 51 (03) :859-860

[3] FOOD TEXTURE AND DENTAL SCIENCE [J].

BOYAR, MM ;

KILCAST, D .

JOURNAL OF TEXTURE STUDIES, 1986, 17 (03) :221-252

[4]

HORIO T, 1988, JPN J ORAL BIOL, V30, P524

[5]

HORIO T, 1988, JPN J ORAL BIOL, V30, P481

[6]

ISHIHRA T, 1955, KOKU BYO GAKKAISHI, V22, P207

[7]

KOWATA H, 1987, NIPPON EIYO SHOKURYO, V40, P299

[8]

MONTEJANO J G, 1985, Journal of Texture Studies, V16, P403, DOI 10.1111/j.1745-4603.1985.tb00705.x

[9]

NAKAMURA T, 1987, J OSAKA U DENT SOC, V32, P36

[10]

SHIONO K, 1986, J DENT HLTH, V36, P179

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