{"created":"2023-05-15T16:29:30.961807+00:00","id":290,"links":{},"metadata":{"_buckets":{"deposit":"0e641289-8a4e-41b5-a03a-d9512dc0f1c5"},"_deposit":{"created_by":6,"id":"290","owners":[6],"pid":{"revision_id":0,"type":"depid","value":"290"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00000290","sets":["10:22:24"]},"author_link":["116538","116537"],"item_5_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"食塊粒度に及ぼす食品のトロミの影響-嚥下の考慮-"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-09-04","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"554","bibliographicPageStart":"546","bibliographicVolumeNumber":"107","bibliographic_titles":[{"bibliographic_title":"Odontology"}]}]},"item_5_date_granted_64":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2019-09-04"}]},"item_5_degree_grantor_62":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"Nagasaki University (長崎大学)"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"17301","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_5_degree_name_61":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士(歯学)"}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this study was to examine the influence of thickeners with different levels of thickness on the sizes of particles in food boluses. In medical and nursing care, thickeners are used to make food safe for patients with dysphagia. However, the effect of thickeners on the foods they are added to, especially during swallowing, is still unclear. The bolus particles of 20 healthy volunteers were photographed, and the digital images were used to estimate the sizes of particles in them. Eight test samples with thickeners with different levels of thickness were tested: six grades of thickened carrot juice with raw carrots in it, raw carrot with banana, and raw carrot alone. The particle homogeneity index (HI) and particle size index (SI) just before swallowing were calculated. The viscosities of the liquid part of the test samples were also measured. The number of mastication cycles across the test samples was not significantly different. However, significant differences were found in SI and HI across the test samples: the absolute values of SI and HI tended to rise as the thickness of the test sample increased. The viscosity of the liquid part of the test sample also increased as the thickness increased. The differences in the thickness of food had an influence on the bolus particle sizes just before swallowing.","subitem_description_type":"Abstract"}]},"item_5_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"長崎大学学位論文 学位記番号:博(医歯薬)甲第1182号 学位授与年月日:令和元年9月4日","subitem_description_type":"Other"},{"subitem_description":"Author: Erika Yamaguchi, Tetsurou Torisu, Hiroaki Tada, Yuichi Tanabe, Tadafumi Kurogi, Shinya Mikushi, Hiroshi Murata","subitem_description_type":"Other"},{"subitem_description":"Citation: Odontology, 107(4), pp.546?554; 2019","subitem_description_type":"Other"}]},"item_5_description_69":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"Nagasaki University (長崎大学), 博士(歯学) (2019-09-04)","subitem_description_type":"Other"}]},"item_5_dissertation_number_65":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲医歯薬第1182号"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"116538","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Koseki(Yamaguchi), Erika"}]}]},"item_5_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本歯科大学歯学会"}]},"item_5_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1007/s10266-019-00429-3","subitem_relation_type_select":"DOI"}}]},"item_5_relation_42":{"attribute_name":"関係URI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://hdl.handle.net/10069/39481","subitem_relation_type_select":"HDL"}}]},"item_5_rights_13":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"c The Society of The Nippon Dental University 2019. The final publication is available at link.springer.com"}]},"item_5_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"16181247","subitem_source_identifier_type":"ISSN"}]},"item_5_source_id_8":{"attribute_name":"EISSN","attribute_value_mlt":[{"subitem_source_identifier":"16181255","subitem_source_identifier_type":"ISSN"}]},"item_5_text_67":{"attribute_name":"学位の種類","attribute_value_mlt":[{"subitem_text_value":"課程博士"}]},"item_5_version_type_16":{"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小関（山口）, 恵梨香"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-02-02"}],"displaytype":"detail","filename":"ISYK1182_Koseki(Yamaguchi).pdf","filesize":[{"value":"375.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ISYK1182_Koseki(Yamaguchi).pdf","objectType":"fulltext","url":"https://nagasaki-u.repo.nii.ac.jp/record/290/files/ISYK1182_Koseki(Yamaguchi).pdf"},"version_id":"90268303-abaa-4bbe-af9f-a6d3a13df2a7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Cohesiveness","subitem_subject_scheme":"Other"},{"subitem_subject":"Mastication","subitem_subject_scheme":"Other"},{"subitem_subject":"Particle size","subitem_subject_scheme":"Other"},{"subitem_subject":"Swallowing","subitem_subject_scheme":"Other"},{"subitem_subject":"Thickener","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"The influence of thickeners of food on the particle size of boluses: a consideration for swallowing","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The influence of thickeners of food on the particle size of boluses: a consideration for swallowing","subitem_title_language":"en"}]},"item_type_id":"5","owner":"6","path":["24"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-05-10"},"publish_date":"2020-05-10","publish_status":"0","recid":"290","relation_version_is_last":true,"title":["The influence of thickeners of food on the particle size of boluses: a consideration for swallowing"],"weko_creator_id":"6","weko_shared_id":-1},"updated":"2023-08-23T04:58:44.001388+00:00"}