Flavor Satiety and Food Intake 1st Edition by Tepper, Yeomans ISBN 1119044898 978-1119044895

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Product details:

ISBN 10: 1119044898
ISBN 13: 978-1119044895
Author: Tepper, Yeomans

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. 

Flavor Satiety and Food Intake 1st Table of contents:

Chapter 1: Introducing Sensory and Cognitive Influences on Satiation and Satiety

1.1 Appetite Control in Context

1.2 Satiation and Satiety: A Brief Overview

1.3 Sensory Influences on Satiation and Satiety: A Brief History

1.4 New Directions

1.5 Concluding Remarks

References

Chapter 2: Satiety and Liking Intertwined

2.1 Chapter Overview

2.2 Liking

2.3 Postingestive Satiety

2.4 The Five-Factor Satiety Questionnaire

2.5 The Intertwining of Liking and Satiety

2.6 Sensory-Specific Satiety, A Relative Change in Liking

2.7 Summary

References

Chapter 3: The Chemical Senses and Nutrition: The Role of Taste and Smell in the Regulation of Food Intake

3.1 Introduction

3.2 The Role of Taste in Food Intake

3.3 The Role of Odour in Food Intake

3.4 Discussion

References

Chapter 4: Sweetness and Satiety

4.1 Sweet Taste Detection

4.2 Sweetness and Satiety

4.3 Sweetness and Reward

4.4 Summary and Considerations

References

Chapter 5: Reinforcing Value of Food, Satiety, and Weight Status

5.1 Introduction

5.2 Reinforcing Value

5.3 How is the Reinforcing Value of Food Measured?

5.4 Relationship between Food Reinforcement and AD Libitum Energy Intake

5.5 Relationship between the Reinforcing Value of Food and Obesity

5.6 Satiety and Satiation

5.7 How does the Reinforcing Value of Food Influence Satiation and Satiety?

5.8 Can We Alter the Reinforcing Value of Food?

5.9 Implications of Reinforcing Value of Food Research

5.10 Summary and Conclusions

References

Chapter 6: Cognitive and Sensory Enhanced Satiety

6.1 Introduction

6.2 Cognitions and Consumption

6.3 Oro-Sensory Influences on Satiety

6.4 Case Study: Optimising Beverages for Satiety

6.5 Conclusions

References

Chapter 7: Umami and the Control of Appetite

7.1 Introduction

7.2 Umami Taste Perception

7.3 Where in the Diet Does Glutamate Occur?

7.4 Umami, Palatability and the Stimulation of Appetite

7.5 Umami, Satiation and Satiety

7.6 The Uniqueness of Umami: A Biphasic Impact on Appetite

7.7 Summary

References

Chapter 8: Colour, Flavour and Haptic Influences on Satiety

8.1 Introduction

8.2 Colour Contributions to the Perception and Consumption of Food

8.3 Haptic Influences on Food Perception and Satiety

8.4 Concluding Notes

References

Chapter 9: Engineering Satiety

9.1 Introduction

9.2 Emulsions

9.3 Viscous, Gelling and Fermentable Polysaccharides

9.4 Conclusion

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Tags: Tepper, Yeomans, Flavor Satiety, Food Intake