{"created":"2024-10-28T05:39:49.140909+00:00","id":2004783,"links":{},"metadata":{"_buckets":{"deposit":"acdfc12f-794b-48a2-9b79-520299f9fa32"},"_deposit":{"created_by":7,"id":"2004783","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"2004783"},"status":"published"},"_oai":{"id":"oai:tokushima-u.repo.nii.ac.jp:02004783","sets":["1713853213384:1713853296295:1716267878536:1716268699858"]},"author_link":["1574"],"item_10001_alternative_title_1":{"attribute_name":"タイトル別表記","attribute_value_mlt":[{"subitem_alternative_title":"ロートを用いた客観的な簡易とろみ評価方法の開発","subitem_alternative_title_language":"ja"}]},"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-10-26","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"204","bibliographicPageStart":"198","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"Journal of Texture Studies","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Some patients with dysphagia are prone to aspiration of low-viscosity liquids. Thickened liquids are often used in attempts to prevent aspiration. The patients should be given thickened liquids with suitable thickness, and the thickness should be constant at all time. While rotational and cone-and-plate viscometers are used for the evaluation of thickened liquids, they are high-precision and expensive equipment. To control the thickness of liquids, a simple and objective evaluation method is thus necessary. We developed a method to evaluate thickened liquids using funnels, and verified the appropriateness of this method. We measured the outflow times of five thickened liquids through funnels. One of the thickened liquids was a commercially available nutritional supplement, another was made with a thickening agent that contained guar gum, and all others were made with a thickening agent that contained xanthan gum. Four funnels with different stem sizes were tested. We found that the outflow time of thickened liquids through a funnel depended on their viscosities at a shear rate between 10 and 50 s–1, when the average inner diameter of the stem was in the range of 5.3–9.0 mm, and the volume of the liquid poured into the funnel was 30 mL. The correlation coefficient between the value of the sensory evaluation and the outflow time of the funnel with an average stem ID of 5.3 mm was 0.946. Therefore, this method may be useful in hospital and nursing home kitchens for evaluating thickened liquids.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Wiley Periodicals","subitem_publisher_language":"en"}]},"item_10001_source_id_9":{"attribute_name":"収録物ID","attribute_value_mlt":[{"subitem_source_identifier":"17454603","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AA00253781","subitem_source_identifier_type":"NCID"}]},"item_10001_version_type_20":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_1714461018643":{"attribute_name":"報告番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第3141号"}]},"item_1714461102074":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（栄養学）","subitem_degreename_language":"ja"}]},"item_1714461118377":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2018-03-23"}]},"item_1714461137393":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"徳島大学"}]}]},"item_1715043197608":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access"}]},"item_1718868208704":{"attribute_name":"備考","attribute_value_mlt":[{"subitem_textarea_language":"ja","subitem_textarea_value":"内容要旨・審査要旨・論文本文の公開\n本論文は, 著者Emi Watanabeの学位論文として提出され, 学位審査・授与の対象となっている。\n学位授与者所属 : 徳島大学大学院栄養生命科学教育部（人間栄養科学専攻）"}]},"item_1718868303842":{"attribute_name":"学位記番号","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"甲栄第250号"}]},"item_1722929371688":{"attribute_name":"出版社版DOI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"10.1111/jtxs.12235"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1111/jtxs.12235","subitem_relation_type_select":"DOI"}}]},"item_1723180141928":{"attribute_name":"EID","attribute_value_mlt":[{"subitem_identifier_type":"URI","subitem_identifier_uri":"328013"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"渡邊, 英美","creatorNameLang":"ja"},{"creatorName":"ワタナベ, エミ","creatorNameLang":"ja-Kana"},{"creatorName":"Watanabe, Emi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"ヤマガタ, ヨシエ","creatorNameLang":"ja"},{"creatorName":"ヤマガタ, ヨシエ","creatorNameLang":"ja-Kana"},{"creatorName":"Yamagata, Yoshie","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"コギリマ, ミホ","creatorNameLang":"ja"},{"creatorName":"コギリマ, ミホ","creatorNameLang":"ja-Kana"},{"creatorName":"Kogirima, Miho","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"宮本, 賢一","creatorNameLang":"ja"},{"creatorName":"ミヤモト, ケンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"Miyamoto, Ken-ichi","creatorNameLang":"en"}],"familyNames":[{"familyName":"宮本","familyNameLang":"ja"},{"familyName":"ミヤモト","familyNameLang":"ja-Kana"},{"familyName":"Miyamoto","familyNameLang":"en"}],"givenNames":[{"givenName":"賢一","givenNameLang":"ja"},{"givenName":"ケンイチ","givenNameLang":"ja-Kana"},{"givenName":"Ken-ichi","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1574","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"60127/profile-ja.html","nameIdentifierScheme":"徳島大学 教育研究者総覧","nameIdentifierURI":"http://pub2.db.tokushima-u.ac.jp/ERD/person/60127/profile-ja.html"},{"nameIdentifier":"70174208","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://nrid.nii.ac.jp/ja/search/?qm=70174208"}]},{"creatorNames":[{"creatorName":"カヤシタ, ジュン","creatorNameLang":"ja"},{"creatorName":"カヤシタ, ジュン","creatorNameLang":"ja-Kana"},{"creatorName":"Kayashita, Jun","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2018-06-01"}],"displaytype":"detail","filename":"k3141_abstract_review.pdf","filesize":[{"value":"339 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"abstract","url":"https://tokushima-u.repo.nii.ac.jp/record/2004783/files/k3141_abstract_review.pdf"},"version_id":"29a0ffdb-c0e1-435b-add6-763e8ee5dca2"},{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2018-06-01"}],"displaytype":"detail","filename":"k3141_fulltext.pdf","filesize":[{"value":"1.27 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://tokushima-u.repo.nii.ac.jp/record/2004783/files/k3141_fulltext.pdf"},"version_id":"a869d4fe-1288-45cd-a5e5-8459add9fc27"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"dysphagia","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"viscosity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"thickened liquids","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"swallowing","subitem_subject_language":"en","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":"Development of a simple and objective evaluation method for thickened liquids using funnels","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Development of a simple and objective evaluation method for thickened liquids using funnels","subitem_title_language":"en"}]},"item_type_id":"40001","owner":"7","path":["1716268699858"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-06-01"},"publish_date":"2018-06-01","publish_status":"0","recid":"2004783","relation_version_is_last":true,"title":["Development of a simple and objective evaluation method for thickened liquids using funnels"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2025-01-28T09:17:39.452911+00:00"}