Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran

Appetite

Volumn 73, Issue , 2014, Pages 205-211

  Vuholm, Stine ^a   Arildsen Jakobsen, Louise Margrethe ^a   Vejrum Sørensen, Karina ^a   Kehlet, Ursula ^b   Raben, Anne ^a   Kristensen, Mette ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH TECHNOLOGICAL INSTITUTE   (Denmark)

Author keywords

Appetite; Dietary fiber; Energy intake; Rye bran; Sausages; Wheat bran

Indexed keywords

FAT;

ADULT; APPETITE; ARTICLE; BRAN; BREAD; CALORIC INTAKE; CONSTIPATION; CROSSOVER PROCEDURE; DECREASED APPETITE; DIARRHEA; DIETARY FIBER; FAT CONTENT; FLOUR; FOOD INTAKE; GASTROINTESTINAL SYMPTOM; HUMAN; HUMAN EXPERIMENT; HUNGER; MALE; MEAL; MEAT; NORMAL HUMAN; PALATABILITY; RYE BRAN; SATIETY; SAVORY; TEST MEAL; THIRST; VISUAL ANALOG SCALE; WELLBEING; WHEAT BRAN; YOUNG ADULT;

ADULT; APPETITE; BREAD; BREAKFAST; CEREALS; CROSS-OVER STUDIES; DIETARY FATS; DIETARY FIBER; EATING; ENERGY INTAKE; FAT SUBSTITUTES; HUMANS; HUNGER; MALE; MEAT PRODUCTS; PROSPECTIVE STUDIES; SATIETY RESPONSE; SECALE CEREALE; TRITICUM; YOUNG ADULT;

EID: 84890876883     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2013.09.028     Document Type: Article

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