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- W2755014284 abstract "There is good evidence that approaches based on structuring of materials within foods or the body can enhance feelings of satiety following meals, and also reduce subsequent food intake. This has been shown most consistently for specific viscous and gelling fibers, although suitable formats and sensory impact are key limitations for these. There is also proof of principle for the use of structuring to alter the rate or site of delivery of lipids, and technical options to achieve this in foods have been proposed but need further development. While there are still clear challenges for commercial applications, the physiological targets and principles for use of structuring in satiety are generally better defined than for other “functional” approaches. By carefully considering the lessons learned so far from efforts in this area, it should hopefully be possible to benefit consumers by bringing structuring approaches to satiety more widely into the marketplace." @default.
- W2755014284 created "2017-09-25" @default.
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- W2755014284 date "2014-01-01" @default.
- W2755014284 modified "2023-10-17" @default.
- W2755014284 title "Applying Structuring Approaches for Satiety" @default.
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- W2755014284 doi "https://doi.org/10.1016/b978-0-12-404610-8.00013-x" @default.
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