Energetic consequences of thermal and nonthermal food processing

Proceedings of the National Academy of Sciences of the United States of America

Volumn 108, Issue 48, 2011, Pages 19199-19203

  Carmody, Rachel N ^a   Weintraub, Gil S ^a   Wrangham, Richard W ^a,b  

^a HARVARD UNIVERSITY   (United States)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Caloric value; Energy balance; Human evolution; Nutrition label; Weight

Indexed keywords

STARCH;

ANIMAL EXPERIMENT; ARTICLE; BODY MASS; CONTROLLED STUDY; COOKING; ENERGY METABOLISM; FOOD INTAKE; FOOD PREFERENCE; FOOD PROCESSING; MALE; MEAT; MOUSE; NONHUMAN; PHYSICAL ACTIVITY; PLANT TUBER; POUNDING; PRIORITY JOURNAL; WEIGHT REDUCTION;

ANALYSIS OF VARIANCE; ANIMALS; BODY WEIGHT; COOKING; ENERGY INTAKE; FOOD HANDLING; HUMANS; MALE; MEAT; MICE; MICE, MUTANT STRAINS; PLANT TUBERS;

EID: 82755181592     PISSN: 00278424     EISSN: 10916490     Source Type: Journal    
DOI: 10.1073/pnas.1112128108     Document Type: Article

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