Obesity and food technology: The DiOGenes european integrated project

Food Science and Technology

Volumn 20, Issue 4, 2006, Pages 22-24

  Ueland, Øydis ^a,b   Saris, Wim ^c,d  

^a Obesity and Food Technology   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^c DiOGenes ^*  (Netherlands)

^d MAASTRICHT UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

INTEGRATED PROJECTS; MACRONUTRIENT COMPONENTS; OBESITY; WEIGHT GAIN;

GENETIC ALGORITHMS; HEALTH RISKS; METABOLISM; NUTRITION; PROJECT MANAGEMENT; PROTEINS;

FOOD PRODUCTS;

EID: 33845803661     PISSN: 14753324     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (10)

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3. Mattes, R. D. (2006). Orosensory considerations. Obesity, 14(4), 164-167.
4. Mela, D. J. and Rogers, P. J. (1998). Food, Eating and Obesity: the psychobiological basis of appetite and weight control. Chapman and Hall, London, UK.
5. Lethuaut, L. et al., (2004). Flavor perception and aroma release from model dairy desserts. J. Agr. Food Chem., 52(11), 3478-3485.
6. McMillan-Price, J. and Brand-Miller, J. (2004). Dietary approaches to overweight and obesity. Clin. Dermatol., 22(4), 310-314.
7. Nugent, A. P. (2005). Health properties of resistant starches. Nutr. Bull., 30, 27-54.
8. Tungland, B. C. and Meyer, D. (2002). Nondigestible oligo- and poly-saccharides (dietary fiber): their physiology and role in human health and food. Compr. Rev. Food Sc. Food Safety, 1, 73-77.
9. Eisenstein, J. et ed., (2002), High-protein weight-loss diets: are they safe and do they work? A review of experimental and epidemiologic data. Nutr. Rev., 60, 189-200.
10. Westerterp-Plantenga, M. S. et al., (2005). Sensory and gastrointestinal satiety effects of capsaicin on food intake. Int. J. Obesity, 29(6), 682-288.