[HTML][HTML] Application of food texture to moderate oral processing behaviors and energy intake
DP Bolhuis, CG Forde - Trends in Food Science & Technology, 2020 - Elsevier
Background Many studies have shown that changes in food textures are able to reduce food
intake via longer oral processing and slower eating rate, without a resultant decrease in food …
intake via longer oral processing and slower eating rate, without a resultant decrease in food …
The importance of food processing and eating behavior in promoting healthy and sustainable diets
Numerous association studies and findings from a controlled feeding trial have led to the
suggestion that “processed” foods are bad for health. Processing technologies and food …
suggestion that “processed” foods are bad for health. Processing technologies and food …
[HTML][HTML] Ultra-processed foods in human health: a critical appraisal
The NOVA classification of foods proposes 4 categories: unprocessed or minimally
processed foods, processed culinary ingredients, processed foods, and ultra-processed …
processed foods, processed culinary ingredients, processed foods, and ultra-processed …
Calorie reformulation: a systematic review and meta-analysis examining the effect of manipulating food energy density on daily energy intake
E Robinson, M Khuttan, I McFarland-Lesser… - International Journal of …, 2022 - Springer
Background Dietary energy density is thought to be a contributor to obesity, but the extent to
which different magnitudes and types of reductions to food energy density decreases daily …
which different magnitudes and types of reductions to food energy density decreases daily …
Effects of aspartame-, monk fruit-, stevia-and sucrose-sweetened beverages on postprandial glucose, insulin and energy intake
Background: Substituting sweeteners with non-nutritive sweeteners (NNS) may aid in
glycaemic control and body weight management. Limited studies have investigated energy …
glycaemic control and body weight management. Limited studies have investigated energy …
[HTML][HTML] Texture-based differences in eating rate reduce the impact of increased energy density and large portions on meal size in adults
K McCrickerd, CMH Lim, C Leong, EM Chia… - The Journal of …, 2017 - Elsevier
Background Large portions and high dietary energy density promote overconsumption at
meal times. This could be reduced by eating slowly. Objective Two studies investigated …
meal times. This could be reduced by eating slowly. Objective Two studies investigated …
[HTML][HTML] Taste of modern diets: the impact of food processing on nutrient sensing and dietary energy intake
Background Both fresh and processed foods are available in the modern food environment
where taste can signal presence of nutrients. However, whether these taste–nutrient …
where taste can signal presence of nutrients. However, whether these taste–nutrient …
From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake
CG Forde - Food Quality and Preference, 2018 - Elsevier
The sensory properties of foods and beverages play an important role in sha** our eating
behaviours and the dietary patterns that influence health and well-being. Sensory evaluation …
behaviours and the dietary patterns that influence health and well-being. Sensory evaluation …
[HTML][HTML] Consumption of foods with higher energy intake rates is associated with greater energy intake, adiposity, and cardiovascular risk factors in adults
Background Both high energy density and fast eating rates contribute to excess energy
intakes. The energy intake rate (EIR; kcal/min) combines both the energy density (kcal/g) …
intakes. The energy intake rate (EIR; kcal/min) combines both the energy density (kcal/g) …
Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods
The structural properties of foods have a functional role to play in oral processing
behaviours and sensory perception, and also impact on meal size and the experience of …
behaviours and sensory perception, and also impact on meal size and the experience of …