Reduced-fat foods: The complex science of developing diet-based strategies for tackling overweight and obesity

Advances in Nutrition

Volumn 6, Issue 3, 2015, Pages 338S-352S

  McClements, David J ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsions; Food Design; Food Matrix Effects; Functional Foods; Obesity; Overweight; Reduced Fat; Satiety

Indexed keywords

FAT INTAKE;

ADVERSE EFFECTS; CALORIC INTAKE; DIET THERAPY; EATING; FAT INTAKE; FEEDING BEHAVIOR; FOOD HANDLING; FUNCTIONAL FOOD; HUMAN; LOW FAT DIET; OBESITY; SATIETY;

DIET, FAT-RESTRICTED; DIETARY FATS; EATING; ENERGY INTAKE; FEEDING BEHAVIOR; FOOD TECHNOLOGY; FUNCTIONAL FOOD; HUMANS; OBESITY; OVERWEIGHT; SATIATION;

EID: 84949200725     PISSN: 21618313     EISSN: 21565376     Source Type: Journal    
DOI: 10.3945/an.114.006999     Document Type: Article

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