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 …

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 …

Faster eating rates have previously been associated with higher ad libitum energy intakes,
and several studies have manipulated eating rates and intake by changing food textures …

Background Recent observational data and a controlled in-patient crossover feeding trial
show that consumption of “ultra-processed foods”(UPFs), as defined by the NOVA …

Background Consumption of ultra-processed foods has been linked with higher energy
intakes. Food texture is known to influence eating rate (ER) and energy intake to satiation …

Abstract Purpose of Review Nutrition often focuses on food composition, yet differences in
food form, texture, and matrix influence energy intake and metabolism. This review outlines …

There is increasing concern about the negative impact of the modern food system on the
health of both us and our planet. As the global population continues to increase, we need to …

A number of major challenges facing modern society are related to the food supply. As the
global population grows, it will be critical to feed everyone without damaging the …

The category of starch-rich foods is on the spot for its role in the development of obesity and
related diseases. Therefore, the production of food having a low glycemic index should be a …

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 …