Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Emma M. Krop"'
Publikováno v:
Food Quality and Preference. 74:118-124
As overeating, overweight and obesity remain public health concerns, it is crucial to design satiety-enhancing foods that suppress appetite and lower snack intake. Existing research identifies oro-sensory targets to promote satiation and satiety, yet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c41cb3cf1fc6984ee986cd26f359588
https://doi.org/10.1016/j.foodqual.2019.01.016
https://doi.org/10.1016/j.foodqual.2019.01.016
Publikováno v:
Food Hydrocolloids. 88:101-113
The aim of this study was to understand the relationship between rheological, tribological and sensory properties (n = 11 panellists) of hydrogels differing in hydrocolloid type, concentration and degree of inhomogeneity. Fracture properties of hydro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e7e3e66b281b9a766877322d4779f45
https://doi.org/10.1016/j.foodhyd.2018.09.040
https://doi.org/10.1016/j.foodhyd.2018.09.040
Autor:
Anwesha Sarkar, Emma M. Krop
Publikováno v:
Current Opinion in Food Science
Graphical abstract
Highlights • Systematic review was conducted on relating oral tribology to sensory perception. • Friction coefficient (μ) is measured using various surfaces and testing conditions. • Both model and real foods have shown
Highlights • Systematic review was conducted on relating oral tribology to sensory perception. • Friction coefficient (μ) is measured using various surfaces and testing conditions. • Both model and real foods have shown
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6c81e8604aa3909f64f1b01592ed054
http://europepmc.org/articles/PMC6936954
http://europepmc.org/articles/PMC6936954
Food material properties play an important role in sensory perception and consumer acceptance of foods. However, the actual oral processing behavior may depend on both the material properties of the food that is being consumed and individuals' oral c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47673988cfe426bc5e39ace942fb4863
https://eprints.whiterose.ac.uk/150272/1/Krop_et_al-2019-Journal_of_Texture_Studies.pdf
https://eprints.whiterose.ac.uk/150272/1/Krop_et_al-2019-Journal_of_Texture_Studies.pdf
Autor:
Marion M. Hetherington, Sophie Miquel, Emma M. Krop, Luminita Postelnicu, Anwesha Sarkar, Chandani Nekitsing
Publikováno v:
Appetite
Food delivers energy, nutrients and a pleasurable experience. Slow eating and prolonged oro-sensory exposure to food during consumption can enhance the processes that promote satiation. This systematic review and meta-analysis investigated the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::764adf754ad9bb66d49f3a43846f6718
https://doi.org/10.1016/j.appet.2018.01.018
https://doi.org/10.1016/j.appet.2018.01.018
Publikováno v:
Food Hydrocolloids
The aim of this study was to understand the influence of the size of soft beads embedded in layered hydrogels on mechanical performance as well as sensory discrimination and perception. Layered hydrogels were designed using a monolayer of calcium alg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c21459854a4487120a7b518919ae798a
https://doi.org/10.1016/j.foodhyd.2020.105692
https://doi.org/10.1016/j.foodhyd.2020.105692
As overeating, overweight and obesity remain public health concerns, it is crucial to design satiety-enhancing foods that suppress appetite and lower snack intake. Existing research identifies oro-sensory targets to promote satiation and satiety with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bbdd5f6d512552b4eaf73c43abfbc13
Publikováno v:
Proceedings of the Nutrition Society. 77
It is widely accepted that oral processing is an important factor in the regulation of food intake, with slow eating rate, high number of chews, longer oro-sensory exposure, smaller bites and harder food textures being recommended for decreasing the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dde7096f79ff3def6a76a86244060a98
https://doi.org/10.1017/s0029665118001453
https://doi.org/10.1017/s0029665118001453
Publikováno v:
Appetite. 123:453
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6643c22305ff762db27aa7884691542
https://doi.org/10.1016/j.appet.2017.11.023
https://doi.org/10.1016/j.appet.2017.11.023
Autor:
Morfo Zembyla, Evangelos Liamas, Efren Andablo-Reyes, Anwesha Sarkar, Emma M. Krop, Kewei Gu, Ben Kew
Publikováno v:
Food Hydrocolloids
The aim of this work was to compare the surface adsorption and lubrication properties of plant and dairy proteins. Whey protein isolate (WPI) and pea protein isolate (PPI) were chosen as model animal and plant proteins, respectively, and various prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afed30175d0268a4bb012926e9939042