Journal
FOOD STRUCTURE-NETHERLANDS
Volume 13, Issue -, Pages 1-12Publisher
ELSEVIER
DOI: 10.1016/j.foostr.2016.08.002
Keywords
Food structure; Texture; Oral processing; Satiation; Satiety
Categories
Funding
- North Carolina Agricultural Research Service
- National Institute of Food and Agriculture [003958]
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Food consumption is determined by a range of factors that contribute to satiation, which ends a meal, and satiety, which determines time between meals. Food structure and texture contribute to satiation and satiety; however, the precise mechanisms are not fully established. The time required for oral processing has been shown to influence satiation/satiety, but the roles of physiological elements of oral processing, such as muscle activity, jaw movement, and tongue movement, remain to be established. Relationships among food structure, texture, oral processing, and satiation/satiety are discussed in reference to designing foods to maximize the contribution of food structure to satiation/satiety. (C) 2016 Elsevier Ltd. All rights reserved.
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