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- Alexandre, Simoni, et al. Show all 8 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.84 pp. 579-585
- adhesion; adhesives; antioxidant activity; butylated hydroxytoluene; cerebral palsy; children; color; dysphagia; essential oils; infant foods; lipid peroxidation; malondialdehyde; oregano; pH; polyphenols; shelf life; storage time; texture
- ... The development of a meat-based food, with a pasty texture, meets the need to improve the nutritional intake (mainly protein), in children diagnosed with cerebral palsy and dysphagia disorders. This study evaluated the use of oregano essential oil (EO) on the development of an infant food (IF) for children with cerebral palsy and dysphagia disorders, and the shelf-life (polyphenols content, antiox ...