Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptalibility, post-metal perceptions of satiety and food intake in men

British Journal of Nutrition

Volumn 91, Issue 4, 2004, Pages 591-599

  Archer, Bridie J ^a   Johnson, Stuart K ^a   Devereux, Helen M ^a   Baxter, Amynta L ^a  

^a DEAKIN UNIVERSITY   (Australia)

Author keywords

Dietary fibre; Fat replacers; Inulin; Lupin; Satiety

Indexed keywords

INULIN; PROTEIN;

ADULT; ARTICLE; BODY MASS; CALORIC INTAKE; CONTROLLED STUDY; DIET RESTRICTION; DIETARY FIBER; FAT INTAKE; FOOD COMPOSITION; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; LOW CALORY DIET; LUPIN; MALE; MEAL; MEAT; NORMAL HUMAN; PALATABILITY; PERCEPTION; PROTEIN CONTENT; SATIETY; STATISTICAL SIGNIFICANCE; ANALYSIS OF VARIANCE; DRUG EFFECT; EATING; FAT SUBSTITUTE; MIDDLE AGED; POSTPRANDIAL STATE; TASTE;

ADULT; ANALYSIS OF VARIANCE; DIETARY FATS; DIETARY FIBER; EATING; FAT SUBSTITUTES; HUMANS; INULIN; LUPINUS; MALE; MEAT PRODUCTS; MIDDLE AGED; POSTPRANDIAL PERIOD; PROTEINS; SATIATION; TASTE;

EID: 2342656494     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/BJN20031088     Document Type: Article

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