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Video-endoscopic comparison of swallowing waxy rice mochi and waxy wheat mochi: improvement of a traditional Japanese food that presents a choking hazard.

Authors :
Sanpei, Ryuichi
Haruka Tohara
Shuzo Fujita
Mashimi Yanagimachi
Kimiko Abe
Enri Nakayama
Motoharu Inoue
Mitsuyasu Sato
Satoko Wada
Koichiro Ueda
Source :
Bioscience, Biotechnology & Biochemistry. Mar2014, Vol. 78 Issue 3, p472-477. 6p.
Publication Year :
2014

Abstract

The article discusses a research conducted to examine the properties of waxy rice mochi and waxy wheat mochi to improve traditional Japanese food that offers choking hazards through video-endoscopy. Topics include use of waxy wheat mochi due to its property of less cohesiveness and adhesiveness, use of sensory evaluation to compare difference in chewing and swallowing waxy rice mochi and waxy wheat mochi, and evaluation of food samples by video-endoscopy.

Details

Language :
English
ISSN :
09168451
Volume :
78
Issue :
3
Database :
Academic Search Index
Journal :
Bioscience, Biotechnology & Biochemistry
Publication Type :
Academic Journal
Accession number :
96974117
Full Text :
https://doi.org/10.1080/09168451.2014.877817