Texture and savoury taste influences on food intake in a realistic hot lunch time meal

Appetite

Volumn 60, Issue 1, 2013, Pages 180-186

  Forde, C G ^a   van Kuijk, N ^b   Thaler, T ^a   de Graaf, C ^b   Martin, N ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Ad libitum Intake; Eating rate; Food texture; Savoury taste

Indexed keywords

ADULT; ARTICLE; BEEF; BODY MASS; CALORIC INTAKE; CARROT; CLINICAL ARTICLE; COGNITION; FEEDING BEHAVIOR; FEMALE; FOOD INTAKE; FOOD TEXTURE; HUMAN; MALE; MEAL; POTATO; SAVORY; TASTE; APPETITE; CROSSOVER PROCEDURE; DECISION MAKING; DIET; FOOD PREFERENCE; MIDDLE AGED; PHYSIOLOGY; PSYCHOLOGICAL ASPECT; QUESTIONNAIRE;

ADULT; APPETITE; CHOICE BEHAVIOR; CROSS-OVER STUDIES; DIET; ENERGY INTAKE; FEMALE; FOOD PREFERENCES; HUMANS; LUNCH; MALE; MIDDLE AGED; QUESTIONNAIRES; TASTE;

EID: 84868678265     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2012.10.002     Document Type: Article

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