Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers-Reference-Cited by-同舟云学术

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Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers

Published:2019-03 Issue: Volume:134 Page:17-25
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Crucean Doina,Debucquet Gervaise,Rannou Cécile,le-Bail Alain,le-Bail Patricia

Funder

ONIRIS (Ecole nationale vétérinaire, agroalimentaire et de l'alimentation, France)-GEPEA

French Ministry of Agriculture

AUDENCIA

INRA (Institut National de la Recherche Agronomique, France)-BIA

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference42 articles.

1. The perceived healthiness of functional foods;Bech-Larsen;Appetite,2003

2. Sodium chloride - sensory, preserving and technological impact on yeast-leavened products;Beck;International Journal of Food Science and Technology,2012

3. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes;Beck;Journal of the Science of Food and Agriculture,2012

4. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship;Beck;Journal of the Science of Food and Agriculture,2012

5. A longitudinal comparison of two salt reduction strategies: Acceptability of a low sodium food depends on the consumer;Bobowski;Food Quality and Preference,2015

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3. Analysis of metabolites of bactrain camel milk in Alxa of China before and after fermentation with fermenting agent TR1 based on untargeted LC-MS/MS based metabolomics;Heliyon;2023-08

4. Developing flavor profiles for wheat varieties in a breeding program;Journal of Cereal Science;2023-07

5. Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions;Journal of the Science of Food and Agriculture;2023-02-07

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