Late introduction and poor diversity were the main weaknesses of complementary foods in a cohort study in rural Burkina Faso

Autor: Sawadogo, S.P., Yves, Martin-Prével, Claire, Mouquet-Rivier, Alain, Bambara, Alfred, Traoré S., Serge, Trèche, Francis, Delpeuch

Publikováno v: In Nutrition 2010 26(7):746-752

Science et développement durable : 75 ans de recherche au Sud

Autor: Marie-Lise Sabrié, Thomas Mourier, Corinne Lavagne, Thivent, V., Isabelle Guérin, François Roubaud, Christophe Guilmoto, Mireille Razafindrakoto, Marc Pilon, Isabelle LEGLISE, Pierre-Yves Le Meur, Fatoumata Ouattara, Christian Seignobos, Jean-Pierre Chauveau, Eric Léonard, Dominique Guillaud, Alain Froment, Nelly Robin, Michel Agier, Sophie Bava, Annabel Desgrées Du Loû, Flore Gubert, Eric Delaporte, Gonzague Jourdain, Alexandre Dumont, Serge Trèche, Jacques Berger, Pierre Traissac, Valérie Delaunay, Vincent Robert, Frédéric Darriet, Cheikh Sokhna, Michel Cot, Martine Peeters, Eric Leroy, Alice Desclaux, Jean-Marc Hougard, Didier Paugy, Michel Boussinesq, Philippe Solano, Dorothée Missé, Louis-Clément Gouagna, Jean-Loup Lemesre, Anne-Laure Bañuls, Menkès, Christophe E., Morgan Mangeas, Benjamin Sultan, Thomas Condom, Marielle Gosset, Serge Janicot, Jean Nocquet, Jean-Luc Le Pennec, Sébastien Hardy, Philippe Charvis, Yann Hello, Emmanuel Bonnet, Emilie Strady, David Point, Bernard Ollivier, Biegala, Isabelle C., Christian Feller, Christian Valentin, Eric Giraud, Eric Blanchart, Jean-Pierre Montoroi, Philippe Cecchi, Jean Albergel, Jean-Michel Vouillamoz, Vincent Simonneaux, Gilles Boulet, Thierry Ruf, Geneviève Michon, Jean-Baptiste Boutrais, Laure Emperaire, Robin Duponnois, Philippe Boulanger, Eugénie Hébrard, Valerie Verdier, Boris Szurek, Bruno Le Ru, Paul-André Calatayud, Olivier Dangles, Frédérique Aberlenc, Sevastianos Roussos, Gauthier Dobigny, Marc Legendre, Daniel Gaertner, Pierre Chavance, Pascal Bach, Arnaud Bertrand, Jérôme Vialard, Jacques Merle, Bruno Voituriez, Bernard Bourlès, Pierrick Penven, Thierry Lebel, Gil Mahe, Luc Descroix, Pierre Chevallier, Stéphane Calmant, Bruno Turcq, Adrien Favreau, Jean-Louis Rajot, Raphaël Pelissier, Philippe Cury, Riccardo Rodolfo-Metalpa, Hervé De Tricornot, Frédéric Simard, Jean-François Etard, Bernard Taverne, Florence Fournet, Alexis Drogoul, Marc Souris, Monique Simier, Marie Bonnin, Alain Ghesquière, Serge Hamon, Yves Vigouroux, Sophie Gonzalez, Jean-François Molino, Geneviève Bourdy, Christian Moretti, Pierre Ottino Garanger, Francisco Valdez, Benoît Antheaume, Nicolas Gratiot

Publikováno v: IRD, 2019
HAL

International audience; Comment, depuis plusieurs décennies, la recherche scientifique contribue-t-elle au développement des pays du Sud ? À travers plus de 100 succès emblématiques de la recherche en partenariat, cet ouvrage nous plonge au coeu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1e81da0675c3590f0f5050b35e5c0406
https://hal.archives-ouvertes.fr/hal-02194504

Both encouraging feeding style and high energy density may increase energy intakes from fermented millet gruels eaten by infants and toddlers in Ouagadougou

Autor: Serge Trèche, Adama Soma, Claire Kabore, Tahirou Traoré, Claire Mouquet-Rivier

Traditional fermented millet gruel is frequently eaten by children in Burkina Faso as a complementary food or for breakfast. The effects of gruel energy density and feeding style on intakes (amounts and energy) were assessed in children in Ouagadougo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10410c2c67c080efabbc9c34c046db66
http://www.documentation.ird.fr/hor/fdi:010066653

EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE-BASED BLENDS PREPARED WITH A VERY-LOW-COST EXTRUDER

Autor: Serge Trèche, Nguyen Van Hoan, Claire Mouquet-Rivier

Publikováno v: Journal of Food Process Engineering. 33:519-539

Response surface methodology with a 3 × 3 factorial plan design was used to investigate the effects of starch content (60–70 g/100 g dry matter [DM]), lipid content (6.2–10.2 g/100 g DM) and moisture content (10–16 g/100 g wet matter [WM]) on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::04c530e8528761fdc212299016599ea0
https://doi.org/10.1111/j.1745-4530.2008.00288.x

Nutritional value of six multi-ingredient sauces from Burkina Faso

Autor: Claire Mouquet-Rivier, Sylvie Avallone, T.-W. Estelle Tiemtore, Serge Trèche

Publikováno v: Journal of Food Composition and Analysis. 21:553-558

Multi-ingredient sauces ( n =36), which are traditionally consumed with dishes containing starch (millet-based-to, rice), were collected in rural Burkina Faso and analysed for their dry matter (DM), macronutrient (lipids, proteins) and micronutrient

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::261e5bda5588afc59db03d9e35b3308c
https://doi.org/10.1016/j.jfca.2008.04.012