Flavor, Satiety And Food Intake

Flavor, Satiety And Food Intake

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RUR 13888.15

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Описание

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control

Дополнительная информация

At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size

It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others

It is well known that products that require greater oral processing tend to be more sating

It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.

Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing

The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research

These two related ideas are at the forefront of current thinking on flavor-satiety interactions

They may act as key predictors of nutritional benefits and so promote better processing of foods

Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts

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