Increased textural complexity in food enhances satiation

Appetite

Volumn 105, Issue , 2016, Pages 189-194

  Larsen, Danaé S ^a   Tang, Jingyuan ^a   Ferguson, Lynnette R ^a   James, Bryony J ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Chewing time; Food oral breakdown; Food structure; Food texture; Oral processing; Satiation; Textural complexity

Indexed keywords

CONTROLLED CLINICAL TRIAL; CROSSOVER PROCEDURE; FLAVOR; FOOD INTAKE; FOOD TEXTURE; HUMAN; MASTICATION; MODEL; PERCEPTION; RANDOMIZED CONTROLLED TRIAL; SATIETY; SENSORY STIMULATION; VISCOSITY; ANALYSIS; CALORIC INTAKE; CHEMICAL MODEL; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED STUDY; FEEDING BEHAVIOR; FEMALE; FOOD; FOOD HANDLING; LOW CALORY DIET; MALE; MEAL; NEW ZEALAND; OBESITY; PROCEDURES; SATIETY RESPONSE; SELF REPORT; SENSATION; SURFACE PROPERTY; UPREGULATION;

APPETITE REGULATION; CROSS-OVER STUDIES; DIET, REDUCING; ENERGY INTAKE; FEEDING BEHAVIOR; FEMALE; FOOD HANDLING; FOODS, SPECIALIZED; HUMANS; LUNCH; MALE; MASTICATION; MODELS, CHEMICAL; NEW ZEALAND; OVERWEIGHT; SATIETY RESPONSE; SELF REPORT; SENSATION; SURFACE PROPERTIES; UP-REGULATION;

EID: 84973125215     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2016.05.029     Document Type: Article

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