It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research.
- Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety
- Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating
- Brings together relevant topics from the fields of food science, psychology, nutrition and medicine
Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.
It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research.
- Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety
- Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating
- Brings together relevant topics from the fields of food science, psychology, nutrition and medicine
Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.
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Flavor, Satiety and Food Intake
248![Flavor, Satiety and Food Intake](http://vs-images.bn-web.com/static/redesign/srcs/images/grey-box.png?v11.12.2)
Flavor, Satiety and Food Intake
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Product Details
ISBN-13: | 9781119044925 |
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Publisher: | Wiley |
Publication date: | 04/05/2017 |
Series: | Institute of Food Technologists Series |
Sold by: | JOHN WILEY & SONS |
Format: | eBook |
Pages: | 248 |
File size: | 1 MB |