{"created":"2023-05-15T13:38:46.397084+00:00","id":2799,"links":{},"metadata":{"_buckets":{"deposit":"7df46953-6305-48d4-a701-c1d0222c0481"},"_deposit":{"created_by":12,"id":"2799","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2799"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002799","sets":["87:627:628:388:392"]},"author_link":["6765","1005","2093"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"13","bibliographicVolumeNumber":"69","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Electromyography (EMG) of jaw-closing muscles was recorded in order to quantify the mastication while eating nuts, which are difficult to chew. The same weights (1.3 g) of almond samples were served in different particle sizes (whole, sliced, and diced). Ten healthy women masticated the samples normally. The sliced and diced almond samples required more chewing strokes and longer mastication time until swallowing than a whole almond. EMG amplitude, duration of contraction, muscle activity corresponding to chewing work, and cycle time per chew were not significantly different among the three preparations, when averaged values for the entire chewing period were compared. At the first bite, the values of duration and muscle activity for the whole sample were greater than for the other two samples. However, the differences were not significant from the second chews. Sliced and diced almond samples exhibited similar EMG parameters. These results reveal that decreasing the particle size of almond by slicing or cutting can reduce muscle work in the first bite, but increases total mastication effort until swallowing.\n","subitem_description_type":"Abstract"},{"subitem_description":"噛みにくい食品の代表とされるナッツ類を細片にすると噛みやすくなるかどうかを調べる目的で, 粒, スライス, ダイス状アーモンドの咀嚼筋筋電図を測定した. 細片化アーモンドは, 第回目の咀嚼における筋活動量を低下させたが, 咀嚼全体にかかる時間を延長させた. 薄く切ることと細かく切ることの差は認められなかった. ナッツの細片化は, 強い咀嚼力の出せない対象者には噛みやすくさせる効果が期待できるが, 咀嚼時間を長くさせ, 総咀嚼量を増やしてしまうという側面があった.\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002682","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002682 ","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"神山, かおる"},{"creatorName":"コウヤマ, カオル","creatorNameLang":"ja-Kana"},{"creatorName":"KOHYAMA, Kaoru","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"中山, 裕子"},{"creatorName":"ナカヤマ, ユウコ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAYAMA, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"佐々木, 朋子"},{"creatorName":"ササキ, トモコ","creatorNameLang":"ja-Kana"},{"creatorName":"SASAKI, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-03"}],"displaytype":"detail","filename":"nfri_report_No69p13-17p.pdf","filesize":[{"value":"40.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No69p13-17p.pdf","url":"https://repository.naro.go.jp/record/2799/files/nfri_report_No69p13-17p.pdf"},"version_id":"eaf7155f-0c54-4b82-8f3b-1cb9342aa815"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"アーモンドにおける粒の大きさが咀嚼に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アーモンドにおける粒の大きさが咀嚼に及ぼす影響"},{"subitem_title":"Influences of particle size of almond on mastication","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["392"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2799","relation_version_is_last":true,"title":["アーモンドにおける粒の大きさが咀嚼に及ぼす影響"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:32:13.013518+00:00"}