Food aroma affects bite size
نویسندگان
چکیده
منابع مشابه
Food size and cGMP affects feeding behaviour in Pristionchus pacificus
Methods For this study I used P. pacificus PS312, and the mutants Ppa-egl-4, which is a null mutation in the cGMP dependent protein kinase, and Ppa-obi-1, which is an oriental beetle pheromone insensitive mutant, and the double mutant Ppa-egl-4;obi-1. I tested these strains on plates containing no food and on E.coli OP50, HB101, Caulobacter crescentus (NA1000) and Bacillus subtilis. I analyzed ...
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This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplement...
متن کاملEffects of bite size and duration of oral processing on retro-nasal aroma release - features contributing to meal termination.
The brain response to a retro-nasally sensed food odour signals the perception of food and it is suggested to be related to satiation. It is hypothesised that consuming food either in multiple small bite sizes or with a longer durations of oral processing may evoke substantial oral processing per gram consumed and an increase in transit time in the oral cavity. This is expected to result in a h...
متن کاملEffect of bite size and oral processing time of a semisolid food on satiation.
BACKGROUND Food texture plays an important role in food intake regulation. In previous studies we showed a clear effect of viscosity on ad libitum food intake and found indications that eating rate, bite size, and oral processing time (OPT) could play a role. OBJECTIVE The objective was to determine the effect of bite size and OPT of a food on satiation, defined as ad libitum food intake. D...
متن کاملChirality and the Nature of Food Authenticity of Aroma
The phenomenon of chirality, common in nature, pertains also to food components. The effect of the chiral structure of chemical compounds is the occurrence of optical isomers, i.e. enantiomers. The only source of optically active substances are living organisms, which produce most frequently mostly one of isomers. Proteins and carbohydrates are chiral: amino acids are found in proteins only in ...
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ژورنال
عنوان ژورنال: Flavour
سال: 2012
ISSN: 2044-7248
DOI: 10.1186/2044-7248-1-3