{"product_id":"flavor-satiety-and-food-intake-isbn-9781119044895","title":"Flavor, Satiety and Food Intake","description":"\u003cp\u003eThis 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. \u003c\/p\u003e \u003cp\u003eIt 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 \u003ci\u003eFlavor, Satiety and Food Intake \u003c\/i\u003eno 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety\u003c\/li\u003e \u003cli\u003eExplores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating\u003c\/li\u003e \u003cli\u003eBrings together relevant topics from the fields of food science, psychology, nutrition and medicine\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFlavor, Satiety and Food Intake \u003c\/i\u003eprovides 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. \u003c\/p\u003e \u003cp\u003eList of Contributors ix\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eAcknowledgements xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introducing sensory and cognitive influences on satiation and satiety 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eMartin R. Yeomans\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Satiety and liking intertwined 13\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eZata Vickers\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 The chemical senses and nutrition: the role of taste and smell in the regulation of food intake 35\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCees de Graaf and Sanne Boesveldt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Sweetness and satiety 57\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePleunie Hogenkamp\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Reinforcing value of food, satiety, and weight status 89\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJennifer L. Temple\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Cognitive and sensory enhanced satiety 109\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKeri McCrickerd\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Umami and the control of appetite 139\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMartin R. Yeomans and Una Masic\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Colour, flavour and haptic influences on satiety 173\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eBetina Piqueras Fiszman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Engineering satiety 197\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAaron Mitchell Lett and Jennifer Norton\u003cbr\u003e\u003cbr\u003e \u003c\/i\u003eIndex 225\u003c\/p\u003e   \u003cp\u003e\u003cb\u003eBeverly Tepper, PhD\u003c\/b\u003e is a professor in the Department of Food Science of Rutgers University, New Brunswick, New Jersey.  She is also the Director and Co-Founder of the Rutgers University Center for Sensory Sciences and Innovation.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eMartin Yeomans, PhD\u003c\/b\u003e is a professor of Experimental Psychology in the School of Psychology of the University of Sussex, Falmer, Sussex, UK.   \u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003eIt 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 \u003ci\u003eFlavor, Satiety and Food Intake\u003c\/i\u003e 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety\u003c\/li\u003e \u003cli\u003eExplores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating\u003c\/li\u003e \u003cli\u003eBrings together relevant topics from the fields of food science, psychology, nutrition and medicine\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFlavor, Satiety and Food Intake\u003c\/i\u003e 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. \u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989220704485,"sku":"NP9781119044895","price":201.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119044895.jpg?v=1761783259","url":"https:\/\/k12savings.com\/es\/products\/flavor-satiety-and-food-intake-isbn-9781119044895","provider":"K12savings","version":"1.0","type":"link"}