Flavor, Satiety and Food Intake An IFT Press Book

This reference book explores two aspects of flavor-satiety interactions: the notion that products that require greater oral processing tend to be more sating and the orosensory exposure hypothesis, which holds that flavor and texture in the mouth are critical in determining meal size. This book offers readers an integrated treatment of both concepts and 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.

  • Beverly Tepper and Martin Yeomans
  • ISBN: 978-1-119-04489-5
  • Hardcover
  • 232 pages
  • July 2017, Wiley-Blackwell


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