WEKO3
アイテム
{"_buckets": {"deposit": "c5231ac8-85df-442b-b675-c4b8aad932fa"}, "_deposit": {"created_by": 8, "id": "773", "owners": [8], "pid": {"revision_id": 0, "type": "depid", "value": "773"}, "status": "published"}, "_oai": {"id": "oai:pu-hiroshima.repo.nii.ac.jp:00000773", "sets": ["73"]}, "author_link": ["2207", "2210"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2008-02", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "32", "bibliographicPageStart": "21", "bibliographicVolumeNumber": "3", "bibliographic_titles": [{"bibliographic_title": "県立広島大学人間文化学部紀要"}]}]}, "item_10002_description_19": {"attribute_name": "フォーマット", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Objective: Videofluoroscopic examination of swallowing requires barium sulfate. It has been reported that barium sulfate changes the viscosity of thickened liquids. However, there have been few studies of the effect of barium sulfate on the texture of jelly provided for severe dysphagic patients. Moreover, the texture of jelly is affected by temperature. We investigated the effect of barium sulfate on jelly texture, and the effect of temperature on barium jelly. Method: We made test food using liquid barium diluted 50w|v% with ion exchanged water. We used five different commercial gelling agents to make jelly; agar, gelatin, xanthan gum, carrageenan, and pectin. Water jelly was the control. CREEP METER was used to measure hardness, adhesiveness, and cohesiveness. Result: We found that barium has various effects on the texture of jelly. Furthermore, the texture of barium jelly is affected by temperature. Agar and pectin were less affected by temperature than other gelling agents. Conclusion: These results indicate the necessity of standardized test foods for dysphagic patients.", "subitem_description_type": "Abstract"}]}, "item_10002_description_6": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "原著|Original|国立情報学研究所で電子化", "subitem_description_type": "Other"}]}, "item_10002_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "県立広島大学"}]}, "item_10002_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA12116573", "subitem_source_identifier_type": "NCID"}]}, "item_10002_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "13467816", "subitem_source_identifier_type": "PISSN"}]}, "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": "山縣, 誉志江", "creatorNameLang": "ja"}, {"creatorName": "ヤマガタ, ヨシエ", "creatorNameLang": "ja-Kana"}, {"creatorName": "YAMAGATA, Yoshie", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "2207", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "栢下, 淳", "creatorNameLang": "ja"}, {"creatorName": "カヤシタ, ジュン", "creatorNameLang": "ja-Kana"}, {"creatorName": "KAYASHITA, Jun", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "2210", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2023-04-18"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00005127930.pdf", "filesize": [{"value": "805.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 805500.0, "url": {"label": "KJ00005127930.pdf", "url": "https://pu-hiroshima.repo.nii.ac.jp/record/773/files/KJ00005127930.pdf"}, "version_id": "6d2bd073-dd0e-4696-b2c4-f9f0865a0ab0"}]}, "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": "市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討", "subitem_title_language": "ja"}, {"subitem_title": "Study of Test Foods Made with Commercial Gelling Agents for Videofluoroscopic Examination of Swallowing", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "8", "path": ["73"], "permalink_uri": "https://pu-hiroshima.repo.nii.ac.jp/records/773", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2023-04-18"}, "publish_date": "2023-04-18", "publish_status": "0", "recid": "773", "relation": {}, "relation_version_is_last": true, "title": ["市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討"], "weko_shared_id": -1}
市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討
https://pu-hiroshima.repo.nii.ac.jp/records/773
https://pu-hiroshima.repo.nii.ac.jp/records/7736f3d3019-32d7-4586-8ba2-f660f591f082
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00005127930.pdf (805.5 kB)
|
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2023-04-18 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Study of Test Foods Made with Commercial Gelling Agents for Videofluoroscopic Examination of Swallowing | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
山縣, 誉志江
× 山縣, 誉志江× 栢下, 淳 |
|||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Objective: Videofluoroscopic examination of swallowing requires barium sulfate. It has been reported that barium sulfate changes the viscosity of thickened liquids. However, there have been few studies of the effect of barium sulfate on the texture of jelly provided for severe dysphagic patients. Moreover, the texture of jelly is affected by temperature. We investigated the effect of barium sulfate on jelly texture, and the effect of temperature on barium jelly. Method: We made test food using liquid barium diluted 50w|v% with ion exchanged water. We used five different commercial gelling agents to make jelly; agar, gelatin, xanthan gum, carrageenan, and pectin. Water jelly was the control. CREEP METER was used to measure hardness, adhesiveness, and cohesiveness. Result: We found that barium has various effects on the texture of jelly. Furthermore, the texture of barium jelly is affected by temperature. Agar and pectin were less affected by temperature than other gelling agents. Conclusion: These results indicate the necessity of standardized test foods for dysphagic patients. | |||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 原著|Original|国立情報学研究所で電子化 | |||||
書誌情報 |
県立広島大学人間文化学部紀要 巻 3, p. 21-32, 発行日 2008-02 |
|||||
出版者 | ||||||
出版者 | 県立広島大学 | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 13467816 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12116573 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |