Flavor, Satiety and Food Intake

Author: Beverly Tepper,Martin Yeomans

Publisher: John Wiley & Sons

ISBN: 1119044898

Category: Medical

Page: 248

View: 7412

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. 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.

Sugars and Sweeteners

Author: Norman Kretchmer

Publisher: CRC Press

ISBN: 9780849388354

Category: Technology & Engineering

Page: 312

View: 1066

Sugars and Sweeteners is a comprehensive volume examining the supposed role of sugar as a causative agent in hyperactivity, coronary artery disease, diabetes, dental caries, and other afflictions, as well as the chemistry of sugar and the metabolism of simple sugars, disaccharides, and sugar alcohols. It also explores the history of sugar in several areas worldwide, including Europe and southeast Asia. Regulations for sugar substitutes are presented, in addition to the metabolism of sugar substitutes in humans. Food scientists, dieticians, and diabetologists will find plenty of useful information in this book.

Flavor

From Food to Behaviors, Wellbeing and Health

Author: Patrick Etiévant,Elisabeth Guichard,Christian Salles,Andree Voilley

Publisher: Woodhead Publishing

ISBN: 0081003005

Category: Technology & Engineering

Page: 444

View: 7533

Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior. Uniquely brings together multidisciplinary fields to explain, in a narrative structure, how flavor compounds may modulate food intake and behavior Includes discussions of chemistry and biochemistry, psychology, neurobiology, and sociology Presents an extremely current view that offers a wide perspective on flavor, an area of rapidly expanding knowledge Edited by renowned experts in the field of flavor perception

Food Choice, Acceptance and Consumption

Author: H.J.H. MacFie,Herbert L. Meiselman

Publisher: Springer Science & Business Media

ISBN: 1461312213

Category: Social Science

Page: 258

View: 7820

It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.

Low-calorie products

Author: Gordon Gerard Birch,M. G. Lindley,National College of Food Technology. Dept. of Food Science and Technology

Publisher: Elsevier Science & Technology

ISBN: N.A

Category: Cooking

Page: 287

View: 433


Food Australia

Official Journal of CAFTA and AIFST.

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Food industry and trade

Page: N.A

View: 4161


Agrindex

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 2105


Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

Author: Yoshinori Mine,Eunice Li-Chan,Bo Jiang

Publisher: John Wiley & Sons

ISBN: 9780470961742

Category: Technology & Engineering

Page: 436

View: 3452

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.

Das Salz-Zucker-Fett-Komplott

Wie die Lebensmittelkonzerne uns süchtig machen

Author: Michael Moss

Publisher: Ludwig

ISBN: 3641129621

Category: Health & Fitness

Page: 624

View: 6063

Essen kann tödlich sein – wie Nestlé, Kellogg’s, Kraft & Co. unsere Gesundheit aufs Spiel setzen Minneapolis, April 1999: Bei einem geheimen Treffen kommen die Geschäftsführer der zwölf größten Nahrungsmittelkonzerne der USA – darunter Nestlé, Coca-Cola und Kraft – zusammen. Auf ihrer Agenda: die weltweit zunehmende Fettleibigkeit. Ihre Sorge: Immer häufiger werden industriell hergestellte Lebensmittel mit ihren Unmengen an Salz, Zucker und Fett für die Gewichtsprobleme der Menschen verantwortlich gemacht. Ein Vorstandsmitglied von Kraft appelliert an das Gewissen seiner Kollegen. Doch unvermittelt ist das Treffen zu Ende ... Fünfzehn Jahre später ist nicht nur die Anzahl der Fettleibigen massiv angestiegen, immer öfter werden auch Krankheiten wie Diabetes, Bluthochdruck, Arthrose, Brust- und Darmkrebs mit unserem immensen Konsum von industriell erzeugten Nahrungsmitteln in Zusammenhang gebracht. Milliarden werden investiert, um die perfekte Mischung an Salz, Zucker und Fett zu finden, die uns süchtig macht nach immer mehr. Michael Moss öffnet uns die Augen für die skrupellosen Geschäftsmethoden der Nahrungsmittel-Multis. Alarmierend, spannend, zukunftsweisend: Sein Buch wird unseren Blick auf unsere Essgewohnheiten für immer verändern.

Essen ohne Sinn und Verstand

Wie die Lebensmittelindustrie uns manipuliert

Author: Brian Wansink

Publisher: Campus Verlag

ISBN: 3593403773

Category: Social Science

Page: 217

View: 2467

Es wird gegessen, was auf den Tisch kommt, und es wird auch aufgegessen – bis zum bitteren Ende. Die Gründe, warum, was und wie viel wir essen, sind vielfältig. Nur wenn wir sie kennen, haben wir eine Chance, unsere Gewohnheiten zu ändern.

Pur, weiß, tödlich

Warum der Zucker uns umbringt - und wie wir das verhindern können

Author: John Yudkin,Robert H. Lustig

Publisher: N.A

ISBN: 9783942772419

Category:

Page: 219

View: 8563