Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis-Reference-Cited by-同舟云学术

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Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis

Published:2018-08-06 Issue:9 Volume:83 Page:2343-2350
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chanadang Sirichat¹,Chambers Edgar IV²^ORCID,Kayanda Rosemary³,Alavi Sajid⁴^ORCID,Msuya Wences³

Affiliation:

1. Faculty of Agricultural Product Innovation and Technology Srinakharinwirot Univ. Bangkok Thailand

2. Center for Sensory Analysis and Consumer Behavior, Dept. of Food, Nutrition, Dietetics and Health Kansas State Univ. Manhattan KS 66506 U.S.A

3. Project Concern International – Tanzania Mwanza Tanzania

4. Dept. of Grain Science and Industry Kansas State Univ. 1301 Mid Campus Dr North Manhattan KS 66506‐2200 U.S.A

Funder

Foreign Agricultural Service

U.S. Department of Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14287

Reference56 articles.

1. Nutritional and Sensory Profiles of Sweet Potato Based Infant Weaning Food Fortified with Cowpea and Peanut

2. Sensory Acceptability of Sorghum Peanut Blend (SPB) and Corn Soy Blend Plus (CSB+) By Young Children With Moderate Acute Malnutrition in Karamoja, Uganda

3. Repeated exposure and associative conditioning promote preschool children’s liking of vegetables

4. DEVELOPMENT OF FOOD PREFERENCES

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Interventions to improve calcium intake through foods in populations with low intake;Annals of the New York Academy of Sciences;2022-01-31

2. Current calcium fortification experiences: a review;Annals of the New York Academy of Sciences;2020-09-18

3. Soy Protein is an Efficacious Alternative to Whey Protein in Sorghum–Soy Fortified Blended Foods in Rats;Current Developments in Nutrition;2020-07-08

4. Sensory studies with low-income, food-insecure consumers;Current Opinion in Food Science;2020-06

5. Application of Fuzzy Logic in Sensory Evaluation of Food Products: a Comprehensive Study;Food and Bioprocess Technology;2019-09-05

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