The development of meat cooking methods using maitake (Grifola frondosa) for the elderly people.

为老年人开发使用舞茸（Grifola frondosa）的肉类烹饪方法。

• 批准号: 23700889
• 负责人: YAMAZAKI Takako
• 金额: $ 2.33万
• 依托单位: Niigata University of Health and Welfare
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011-04-28 至 2015-03-31
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23700889/
• 关键词: 食肉軟化; 調理と加工; 高齢者; プロテアーゼ; マイタケ; 咀嚼

项目成果

Quantitative analysis of relationships between masseter activity during chewing and textural properties of foods

咀嚼过程中咬肌活动与食物质地特性之间关系的定量分析

• DOI: 10.4236/fns.2013.42020
• 发表时间: 2013
• 期刊: Food Nutr Sci
• 作者: Y. Miyaoka;I. Ashida;Y. Tamaki;S. Kawakami;H. Iwamori;T. Yamazaki;and N. Ito
• 通讯作者: and N. Ito

Analysis of Masseter Activity Patterns Using TP Values during Chewing of Foods with Different Shapes and Textural Properties

• DOI: 10.1111/jtxs.12012
• 发表时间: 2013-06
• 期刊: Journal of Texture Studies
• 影响因子: 3.2
• 作者: Y. Miyaoka;I. Ashida;Y. Tamaki;S. Kawakami;H. Iwamori;Takako Yamazaki;Naoko Ito

Classification of masseter activity patterns during chewing in healthy young adults : The effect of taste signals

健康年轻人咀嚼过程中咬肌活动模式的分类：味觉信号的影响

• DOI: 10.4236/jbbs.2013.35045
• 发表时间: 2013
• 期刊: J Behav Brain Sci
• 作者: Y. Miyaoka;I. Ashida;T. Yamazaki;N. Ito;Y. Tamaki;S. Kawakami;and H. Iwamori
• 通讯作者: and H. Iwamori

Factors determining the detection time to flavor in healthy adults

决定健康成人风味检测时间的因素

• DOI: 10.4236/jbbs.2014.43015
• 发表时间: 2014
• 期刊: J Behav Brain Sci
• 作者: S. Miyaoka;T. Yamazaki;N. Ito;and Y. Miyaoka
• 通讯作者: and Y. Miyaoka

The effect of masseter activity patterns during chewing on suprahyoid activity in subsequent chewing cycles

咀嚼过程中咬肌活动模式对后续咀嚼周期中舌骨上活动的影响

• DOI: 10.4236/jbbs.2014.42009
• 发表时间: 2014
• 期刊: J Behav Brain Sci
• 作者: Y. Miyaoka;I. Ashida;Y. Tamaki;S. Kawakami;H. Iwamori;T. Yamazaki;and N. Ito
• 通讯作者: and N. Ito