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 Intakeno 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.
Keywords: flavor and appetite control; flavor and satiety; flavor and satiety in food science; the psychology of satiety and flavor; flavor and satiety in obesity; flavor and satiety research; flavor and satiety in food product development; food science; food science research on flavor; food science flavor and satiety; flavor perception and satiety; the influence of color and flavor on satiety; orosensory stimulation; how flavor affects satiety; the science of food satisfaction; the science of satiety; cognitive aspects of appetite control; the psychology of food satisfaction; maximizing satiety; flavor engineering; satiety engineering; weight status and satiety; flavor and food preference in children, Nutrition, Health, Diet & Nutrition, Nutrition, Health, Diet & Nutrition