University of Sussex
Browse
- No file added yet -

Optimising foods for satiety

Download (740.23 kB)
journal contribution
posted on 2023-06-08, 19:05 authored by Lucy Chambers, Keri McCrickerd, Martin YeomansMartin Yeomans
Foods that generate strong satiety sensations have obvious ben- efits for weight management. This review builds on the under- standing that a food’s satiating power is dependent on the amount of protein, carbohydrate, fat and fibre it contains by examining evidence that the consumer’s sensory and cognitive appraisal of the food is also important. It is concluded that numerous features of a food product can be manipulated to enhance the consumer’s experience of satiety but the combi- nation of these features will ultimately determine its effect on appetite control. Taking this integrated approach to satiety will optimise the development of high satiety foods.

Funding

Maximising satiety through manipulating expectations, sensory quality and nutrient content.; G0174; BBSRC-BIOTECHNOLOGY & BIOLOGICAL SCIENCES RESEARCH COUNCIL; BB/H004645/1

History

Publication status

  • Published

File Version

  • Accepted version

Journal

Trends in Food Science and Technology

ISSN

0924-2244

Publisher

Elsevier

Issue

2

Volume

41

Page range

149-160

Department affiliated with

  • Psychology Publications

Full text available

  • Yes

Peer reviewed?

  • Yes

Legacy Posted Date

2014-11-17

First Open Access (FOA) Date

2014-11-17

First Compliant Deposit (FCD) Date

2014-11-17

Usage metrics

    University of Sussex (Publications)

    Categories

    No categories selected

    Licence

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC