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Understanding the food preference of animals remains a challenge in sensory science. Here, a complementary approach combining food preference and food odor discrimination tests was applied to dogs as consumers. This approach was designed to distinguish a lack of preferential choice from a lack of discrimination in dogs. Consumption of four pet food products by a taster dog panel was evaluated. First...
Abstract
Salt reduction is becoming a major concern for public authorities, especially in cereal products. As childhood is important for the development of healthy eating habits, this study aimed to formulate salt‐reduced breads with satisfying sensory properties for children. Sourdough and an artisanal bread‐making process were used to compensate the flavor loss due to salt reduction. French breads...
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