Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Demonteil, Lauriane"'
Autor:
Demonteil, Lauriane
Ce travail de thèse a pour objectifs de caractériser quels types de textures sont acceptés à un âge donné entre 4 et 36 mois et d’identifier quels sont les facteurs (caractéristiques de enfants, leurs capacités orales et les pratiques mater
Externí odkaz:
http://www.theses.fr/2018UBFCK007
Autor:
Demonteil, Lauriane, Tournier, Carole, Marduel, Agnès, Dusoulier, Marion, Weenen, Hugo, Nicklaus, Sophie
Publikováno v:
In Food Quality and Preference January 2019 71:54-65
Autor:
Tournier, Carole1 carole.tournier@inra.fr, Demonteil, Lauriane1,2, Canon, Francis1, Marduel, Agnès2, Feron, Gilles1, Nicklaus, Sophie1
Publikováno v:
Journal of Texture Studies. Jun2019, Vol. 50 Issue 3, p237-247. 11p.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
38. congrès du GFHGNP
38. congrès du GFHGNP, Mar 2017, Amiens, France. 27 p
38. congrès du GFHGNP, Mar 2017, Amiens, France. 27 p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7f4ad3a0f0ba1b2e7fe2f3a923f5920f
https://hal.inrae.fr/hal-02785919
https://hal.inrae.fr/hal-02785919
Autor:
Demonteil, Lauriane, Tournier, Carole, Marduel, Agnès, Weenen, Hugo, Dusoulier, Marion, Nicklaus, Sophie
Publikováno v:
25. annual meeting of the society for the study of ingestive behavior (SSIB 2015)
25. annual meeting of the society for the study of ingestive behavior (SSIB 2015), Jul 2017, Montreal, Québec, Canada. 1 p., 2017
25. annual meeting of the society for the study of ingestive behavior (SSIB 2015), Jul 2017, Montreal, Québec, Canada. 1 p., 2017
Texture is an important dimension of food acceptance in infancy but few works investigated its role. The present objectives were to describe the evolution of food texture acceptance and feeding skills in 6 to 18-mo-old. Two groups of healthy children
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8b573c59a30e7483a2bf71a4fb9be0d4
https://hal.inrae.fr/hal-02785951
https://hal.inrae.fr/hal-02785951
Autor:
Demonteil, Lauriane, Feron, Gilles, Canon, Francis, Marduel, Agnès, Weenen, Hugo, Dusoulier, Marion, Nicklaus, Sophie, Tournier, Carole
Publikováno v:
Journées francophones de nutrition
Journées francophones de nutrition, Dec 2017, Nantes, France. 1 p., 2017
Journées francophones de nutrition, Dec 2017, Nantes, France. 1 p., 2017
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a87755e1474faedb3aa0fe68b570cc7a
https://hal.inrae.fr/hal-02785946
https://hal.inrae.fr/hal-02785946
Autor:
Demonteil, Lauriane, Tournier, Carole, Marduel, Agnès, Weenen, Hugo, Dusoulier, Marion, Nicklaus, Sophie
Publikováno v:
7. european conference on sensory and consumer research (eurosense)
7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. 1 p., 2016
7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. 1 p., 2016
National audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b1820c2898b4ed6f82c90722e2ca24d1
https://hal.inrae.fr/hal-02795163
https://hal.inrae.fr/hal-02795163
Publikováno v:
Modifying Food Texture
Modifying Food Texture, Sensory analysis, consumer requirements and preferences, Elsevier Ltd, 2015, 978-1-78242-334-8. ⟨10.1016/B978-1-78242-334-8.09993-4⟩
Modifying Food Texture, Sensory analysis, consumer requirements and preferences, Elsevier Ltd, 2015, 978-1-78242-334-8. 〈10.1016/B978-1-78242-334-8.09993-4〉
Modifying Food Texture, Sensory analysis, consumer requirements and preferences (284), Elsevier Ltd, 2015, 978-1-78242-334-8. ⟨10.1016/B978-1-78242-334-8.09993-4⟩
Modifying Food Texture, Sensory analysis, consumer requirements and preferences, Elsevier Ltd, 2015, 978-1-78242-334-8. ⟨10.1016/B978-1-78242-334-8.09993-4⟩
Modifying Food Texture, Sensory analysis, consumer requirements and preferences, Elsevier Ltd, 2015, 978-1-78242-334-8. 〈10.1016/B978-1-78242-334-8.09993-4〉
Modifying Food Texture, Sensory analysis, consumer requirements and preferences (284), Elsevier Ltd, 2015, 978-1-78242-334-8. ⟨10.1016/B978-1-78242-334-8.09993-4⟩
The first section of this chapter describes the evolutions in oral physiology (anatomical motor components, oral motor skills and feeding skills) in healthy children (< 3 years). The second section describes how each type of texture is accepted at ea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c6847dcfd6aaabf93b69eed3e072de72
https://hal.archives-ouvertes.fr/hal-01182860
https://hal.archives-ouvertes.fr/hal-01182860