Pureed Foods: Lentil Desserts

Milk - based traditional Turkish desserts

Tradition is an important issue when considering food which can be described at different levels within social groups as small as a family or as a function of time scale. Traditional foods can be related to special events such as weddings, religious days specific for each country, and are often concerned with local foods and artisan foods referring to specific ingredients, location of the produ...

Complementary feeding of infants in their first year of life: focus on the main pureed baby foods.

OBJECTIVE To evaluate the complementary feeding practices for infants, focusing on the main pureed baby foods, and verify adherence to the guidelines adopted in Brazil. METHODS Through cross-sectional study, aspects of complementary feeding of 404 healthy infants between 4 and 9 months of age (São Paulo, Curitiba and Recife) were evaluated. Socio-demographic data, history and food habits were...

Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets

BACKGROUND In the absence of dysphagia-oriented food products, rheological characterization of available food items is of importance for safe swallowing and adequate nutrient intake of dysphagic patients. In this way, introducing alternative items (with similar ease of swallow) is helpful to improve quality of life and nutritional intake of esophageal cancer dysphagia patients. The present stud...

Merit Pay: Just or Unjust Desserts

Genetic Divergence in Lentil

Fifty genotypes of lentil (Lens culnaris Medik) were evaluated under eight environments for seed yield and its associated traits. All the genotypes were grouped into seven clusters. The composition of various clusters varied from 2 to 12. Clustering pattern revealed the distribution of the genotypes belonging to the same origin in more than one cluster indicating non-parallism between geographi...