Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children-Reference-Cited by-同舟云学术

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Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children

Published:2020-04 Issue:4 Volume:85 Page:1265-1273
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Miele Nicoletta A.¹²^ORCID,Armini Vincenzo¹,Troccoli Anna Maria¹,Puleo Sharon¹,Paduano Antonello³,Sacchi Raffaele¹,Cavella Silvana¹²

Affiliation:

1. Department of Agricultural Sciences, Unit of Food Science and TechnologyUniversity of Naples Federico II Portici 80055 Italy

2. Center of Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Portici 80055 Italy

3. Department of Agricultural and Environmental ScienceUniversity of Bari Aldo Moro Bari 70126 Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15110

Reference43 articles.

1. Peanut-based ready-to-use therapeutic food: acceptability among malnourished children and community workers in Bangladesh

2. Spirulina—An overview;Ali S. K.;International Journal of Pharmacy and Pharmaceutical Sciences,2012

3. Use and Improvement of Ready-to-Use Therapeutic Food (RUTF) Formulas in the Management of Severe Acute Malnutrition

4. Formula optimization approach for an alternative Ready-to-Use Therapeutic Food

5. Soya, maize, and sorghum–based ready‐to‐use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: A noninferiority individually randomized controlled efficacy clinical trial in Malawi;Bahwere P.;American Journal of Clinical Nutrition,2017

Cited by 3 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. Ready-to-use therapeutic/supplementary foods from local food resources: Technology accessibility, program effectiveness, and sustainability, a review;Heliyon;2023-12

2. Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder;Foods;2022-06-22

3. Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis;Food and Bioproducts Processing;2021-05

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