Development of an integrated approach for controlled and sustainable production of foods with optimum organoleptic, sanitary and nutritional properties

QualiSud Joint Research Unit is specialized in the field of food processing. Its activities range from the post-harvest development process of food to appraisal of sensory quality in the mouth, to its nutritional quality, its health benefit, its harmlessness and its technological properties. The dynamic mechanisms involved in establishing this quality require a good knowledge of the food matrix and of its interaction with the environment. The unit brings together the multi-field skills required to tackle these issues.
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Data citation, description and terms of use
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Photographic atlas of food portion sizes and household measures used in Niamey
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Photographic atlas of food portion sizes and household measures used in Ouagadougou
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Weights of food served and actually consumed (WR), and the weights of food estimated with food atlas (FP-R) and salty replicas (SR-R) through 24-hour recall of children 6-11 months old
Tabular Data - 30.5 KB - 21 Variables, 274 Observations - UNF:6:aA7sEt0a3pbHmh8wdazr3g==
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Weights of food served and actually consumed (WR), and the weights of food estimated with food atlas (FP-R) and salty replicas (SR-R) through 24-hour recall of children 12-23 months old
Tabular Data - 73.2 KB - 19 Variables, 639 Observations - UNF:6:TAF1QNwMFSwok0XhIP0ZPQ==
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Weights of food served and actually consumed (WR), and the weights of food estimated with food atlas (FP-R) and salty replicas (SR-R) through 24-hour recall of women of childbearing age or mothers of children
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Informed consent form (French)
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