Behavioral, plasma, and calorimetric changes related to food texture modification in men

American Journal of Physiology - Regulatory Integrative and Comparative Physiology

Volumn 282, Issue 5 51-5, 2002, Pages

  Labouré, Hélène ^a   Van Wymelbeke, Virginie ^b   Fantino, Marc ^b   Nicolaidis, Stylianos ^a  

^a CNRS   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Chewing; Eating behavior; Free fatty acids; Glucose; Humans; Insulin; Oxidative metabolism; Postabsorptive modifications; Preabsorptive modifications; Texture

Indexed keywords

INSULIN; TRIACYLGLYCEROL;

ADULT; ARTICLE; CALORIMETRY; CHEMICAL MODIFICATION; COMPARATIVE STUDY; CONTROLLED STUDY; CORRELATION ANALYSIS; ENERGY EXPENDITURE; FEEDING BEHAVIOR; FOOD COMPOSITION; HUMAN; HUMAN EXPERIMENT; HUNGER; INGESTION; INSULIN BLOOD LEVEL; MACRONUTRIENT; MALE; NORMAL HUMAN; PALATABILITY; PERCEPTION; PRIORITY JOURNAL; REFLEX; SATIETY; SURFACE PROPERTY; TRIACYLGLYCEROL BLOOD LEVEL;

EID: 0036089560     PISSN: 03636119     EISSN: None     Source Type: Journal    
DOI: 10.1152/ajpregu.00287.2001     Document Type: Article

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