Novel Approaches and Application of Contemporary Sensory Evaluation Practices in Iron Fortification Programs

Critical Reviews in Food Science and Nutrition

Volumn 43, Issue 4, 2003, Pages 379-400

  Bovell Benjamin, Adelia C ^a   Guinard, Jean Xavier ^b  

^a TUSKEGEE UNIVERSITY   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Consumer acceptance; Descriptive analysis; Hexanal; Iron deficiency; Maize meal porridge

Indexed keywords

COST EFFECTIVENESS; CROPS; ENVIRONMENTAL IMPACT; IMMUNOLOGY; IRON; NUTRITION; OPTIMIZATION; PROBLEM SOLVING; SENSORY PERCEPTION;

CONSUMER ACCEPTANCE; DESCRIPTIVE ANALYSIS; HEXANAL; IRON DEFICIENCY (ID); MAIZE MEAL PORRIDGE;

HEALTH CARE;

ZEA MAYS;

ADULT; CONSUMER; DIET SUPPLEMENTATION; DRUG EFFECT; HUMAN; INFANT; IRON DEFICIENCY ANEMIA; IRON INTAKE; NON-PROGRAMMATIC; PHYSIOLOGY; PRESCHOOL CHILD; REVIEW; SENSE ORGAN; TASTE;

NON-PROGRAMMATIC;

ADULT; ANEMIA, IRON-DEFICIENCY; CHILD, PRESCHOOL; CONSUMER SATISFACTION; FOOD, FORTIFIED; HUMANS; INFANT; IRON, DIETARY; SENSE ORGANS; TASTE;

EID: 0642373730     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690390826563     Document Type: Review

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