Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Carole Tournier"'
Autor:
Tournier, Carole
Publikováno v:
"PATATE", un projet pour mieux adapter l'alimentation infantile(2016)
Un projet prometteur et innovant financé par l’institut Carnot Qualiment® « Physiologie orale et Acceptabilité de la Texture de l’Aliment chez le jeune enfant : PATATE »
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1582::cea736e245e5289b923f8f0ab110069f
http://prodinra.inra.fr/record/382102
http://prodinra.inra.fr/record/382102
Autor:
Tournier, Carole
Publikováno v:
Dossiers de la Recherche Hors-série n° 45, 93. (2011)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1582::b4de2e1e1766ec1e4a642bc249810a38
http://prodinra.inra.fr/record/200635
http://prodinra.inra.fr/record/200635
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Consuming foods with a form or a texture that requires longer oral processing is a way to decrease food intake. Although this approach is promising for leveraging healthier eating patterns in adults, it has never been explored in children. This study
Externí odkaz:
https://doaj.org/article/3a7828148bc04663b859142b418865d5
Autor:
Carole Tournier, Lauriane Demonteil, Eléa Ksiazek, Agnès Marduel, Hugo Weenen, Sophie Nicklaus
Publikováno v:
Frontiers in Nutrition, Vol 7 (2021)
Food texture plays an important role in food acceptance by young children, especially during the complementary feeding period. The factors driving infant acceptance of a variety of food textures are not well-known. This study summarizes maternal repo
Externí odkaz:
https://doaj.org/article/b36a0c7780bd42f08aee60d80161cd2e
Publikováno v:
European Food Research and Technology.
Autor:
Charfedinne Ayed, Karine Badonnel, Christine Baly, Loïc Briand, Marie-Claude Brindisi, Laurent Brondel, Francis Canon, Ilona Croy, Kees C. de Graaf, Patricia Duchamp-Viret, Gilles Feron, Ciarán G. Forde, Charalampos Georgiopoulos, Elisabeth Guichard, Antje Haehner, Remco C. Havermans, Jean-Marie Heydel, Thomas Hummel, Maria Ibarlucea-Jerez, Agnès Jacquin-Piques, Egon P. Köster, Nicola Kuczewski, Hélène Licandro, Jos Mojet, Thomas Mouillot, Jeanne Mérignac-Lacombe, Fabrice Neiers, Eric Neyraud, Sophie Nicklaus, Luc Pénicaud, Edmund T. Rolls, Anne Saint-Eve, Christian Salles, Benoist Schaal, Mathieu Schwartz, Charlotte Sinding, Richard J. Stevenson, Thierry Thomas-Danguin, Carole Tournier, Emmy van den Heuvel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20c93a4d41d6bfb6b32f63d4d247e5fe
https://doi.org/10.1016/b978-0-323-89903-1.01002-1
https://doi.org/10.1016/b978-0-323-89903-1.01002-1
Autor:
Alejandro Avila-Sierra, Anais Lavoisier, Carsten Timpe, Peter Kuehl, Leonie Wagner, Carole Tournier, Marco Ramaioli
Publikováno v:
European Journal of Pharmaceutical Sciences. 187:106471
There is a growing interest in determining and improving the acceptability of solid oral dosage forms (SODF) in paediatric populations. Combination products can be an interesting solution to combine two active pharmaceutical ingredients. This study s
Publikováno v:
Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2020, 11 (5), pp.4535-4547. ⟨10.1039/c9fo02993a⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2020, 11 (5), pp.4535-4547. ⟨10.1039/c9fo02993a⟩
International audience; This study investigated the oral processing and bolus formation mechanisms of two soft cereal products fortified with pulse proteins, sponge-cake (FSC) and brioche (FB), in the elderly population, and their relationship with t
Autor:
Anais, Lavoisier, Alejandro, Avila-Sierra, Carsten, Timpe, Peter, Kuehl, Leonie, Wagner, Carole, Tournier, Marco, Ramaioli
Publikováno v:
International Journal of Pharmaceutics. 629:122369
Soft robotics could help providing a better understanding of the mechanisms underpinning the swallowability of solid oral dosage forms (SODF), especially by vulnerable populations such as the elderly or children. In this study a novel soft robotic in
Autor:
S. Guessasma, G. Della Valle, M. Assad-Bustillos, Anne-Laure Reguerre, Gilles Feron, Carole Tournier
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 91, pp.153-165. ⟨10.1016/j.foodhyd.2019.01.009⟩
Food Hydrocolloids, Elsevier, 2019, 91, pp.153-165. ⟨10.1016/j.foodhyd.2019.01.009⟩
International audience; This study investigated the mechanisms of fragmentation leading to bolus formation during chewing in the elderly population for two cereal foods of different compositions and cellular structure: sponge-cake (SC) and brioche (B