Article
Behavioral Sciences
Elanor C. Hinton, Sam D. Leary, Latife Comlek, Peter J. Rogers, Julian P. Hamilton-Shield
Summary: The study did not find evidence for differences in the effects of different conditions on satiety and eating speed. Future research could consider testing the impact of rating fullness on multiple meals over a longer period. Additionally, although some weak evidence was found that levels of satiety responsiveness may influence the effects of the manipulation, only a weak relationship with eating speed was identified.
Article
Nutrition & Dietetics
Alba Miguens-Gomez, Marta Sierra-Cruz, Esther Rodriguez-Gallego, Raul Beltran-Debon, M. Teresa Blay, Ximena Terra, Montserrat Pinent, Anna Ardevol
Summary: This study compared the effects of insect and almond preloads on appetite and food intake. The results showed that the insect preload increased protein intake without increasing total energy intake, and had a lower impact on sleepiness and tiredness compared to the almond preload. Insect-derived protein could be a suitable and safe ingredient for snacks intended for elderly or infirm patients.
Article
Nutrition & Dietetics
Sophie C. Hannon, Sarah E. Hillier, Pariyarath S. Thondre, Miriam E. Clegg
Summary: The study found that low energy-dense ready meals can reduce hunger and increase satiety, despite no significant difference in short-term energy intake between meals. Participants consumed less fat and saturated fat but more carbohydrates, sugars, fiber, protein, and salt with the low energy-dense ready meals.
Article
Food Science & Technology
Gianluca Giuberti, Elisa Albertini, Giacinto Abele Donato Miggiano, Margherita Dall'Asta, Filippo Rossi
Summary: High amylose starch biscuits can reduce food intake at subsequent meal, potentially aiding weight loss. Satiety-related sensations were not significantly affected except for intra-meal hunger variation, where high amylose starch biscuits performed better.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2021)
Review
Nutrition & Dietetics
Daniela G. Costa, Claudia Almeida, Claudia Cavadas, Sara Carmo-Silva
Summary: This review provides an overview of physiological mechanisms involved in satiety and methodologies to assess food intake and satiety. It focuses on the differences between satiety and satiation, how the central nervous system regulates food intake and satiety, the impact of different macronutrients on satiety, and how the manipulation of food composition can influence overall satiety. Bringing together this knowledge on satiety mechanisms is useful for understanding and controlling obesity and other eating disorders.
Article
Food Science & Technology
Dongdong Ni, Heather E. Smyth, Michael J. Gidley, Daniel Cozzolino
Summary: The aim of this study was to assess the capability of a portable NIR instrument to collect in vivo spectra of different tissues in healthy individuals and correlate them with food and energy intake, satiation, and satiety data. The results demonstrated the potential ability of in vivo NIR spectroscopy to identify tissue differences associated with satiety and food intake in individuals, although more samples are needed to establish robust relationships between the spectra and satiation and food intake.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Review
Nutrition & Dietetics
Lizeth Cifuentes, Michael Camilleri, Andres Acosta
Summary: The sensory and motor functions of the stomach have significant effects on energy consumption and appetite, and obesity is often characterized by energy imbalance. Various interventions for obesity, including different diets, medications, endoscopy, and surgery, alter gastric functions and gastrointestinal motility, affecting appetite and food intake.
Review
Endocrinology & Metabolism
Katherine M. Appleton, Annie Newbury, Eva Almiron-Roig, Martin R. Yeomans, Jeffrey M. Brunstrom, Kees de Graaf, Lucie Geurts, Heidi Kildegaard, Sophie Vinoy
Summary: This study reviewed the effects of sensory and physical characteristics of foods and beverages on satiation and subsequent consumption, finding that changes in textural parameters can increase satiation without affecting acceptability and have limited effects on subsequent consumption. Developers may consider creating harder, chunkier, more viscous, voluminous, and/or solid food/beverage products to help reduce overconsumption.
Article
Chemistry, Applied
Ana Carolina Mosca, Martina Moretton, Donato Angelino, Nicoletta Pellegrini
Summary: The study found that the oral processing behavior of gluten-free (GF) bread differs from gluten-containing (GC) bread, with the former being perceived as dry, crumbly, and requiring a longer eating duration, while the latter is seen as soft and sticky. The addition of spreads increases the softness perception of GF bread but does not affect chewing behavior. Therefore, further research is needed to understand the oral processing behavior of GF products.
Article
Nutrition & Dietetics
Marlou Lasschuijt, Guido Camps, Monica Mars, Els Siebelink, Kees de Graaf, Dieuwerke Bolhuis
Summary: This study aimed to determine the independent and combined effects of food texture and level of industrial food processing on daily energy intake and eating behavior. The results showed that consumption of hard-textured foods reduces daily energy intake and food intake, while the level of processing does not affect food intake.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Review
Chemistry, Medicinal
Mahtab Zarei, Shaghayegh Adeli, Shabnam Hosseini, Elnaz Daneshzad
Summary: This study comprehensively reviewed the effect of flaxseed on appetite perception. Although the results were inconsistent, some studies found a significant reduction in hunger and appetite, as well as an increase in fullness and satiety.
PHYTOTHERAPY RESEARCH
(2022)
Review
Gastroenterology & Hepatology
Lizeth Cifuentes, Andres Acosta
Summary: Food intake and energy expenditure are crucial for regulating body weight, and the brain plays a vital role in integrating physiological signals and hedonic cues. This review discusses the mechanisms of appetite regulation and methods for measuring food intake.
CLINICS AND RESEARCH IN HEPATOLOGY AND GASTROENTEROLOGY
(2022)
Article
Nutrition & Dietetics
Erika Borkoles, Digby Krastins, Jolieke C. van der Pols, Paul Sims, Remco Polman
Summary: This study suggests that increasing fiber intake through BARLEYmax(R) is a safe intervention that is acceptable to participants. Increased fiber intake influenced appetite and fullness perceptions, and was perceived as beneficial to well-being.
Review
Food Science & Technology
Mina Esmaeili, Marjan Ajami, Meisam Barati, Fardin Javanmardi, Anahita Houshiarrad, Amin Mousavi Khaneghah
Summary: The rising global obesity levels have sparked interest in foods that can help control appetite and weight. Functional foods can reduce appetite by using effective ingredients such as fiber and protein. Different compounds should be used in functional foods to influence satiety at different stages of appetite.
FOOD SCIENCE & NUTRITION
(2022)
Review
Nutrition & Dietetics
Emily Siebert, Soo-Yeun Lee, Melissa Pflugh Prescott
Summary: Individual preferences for chili pepper can be influenced by environment and genetics, with culture and gender playing a role. Repeated exposure to spicy flavors can lead to a decrease in perceived spiciness. Cultures with higher consumption patterns of chili pepper include Mexico and some Asian countries. Males tend to have a stronger preference for spicy foods than females.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
