Using Sensory Cues to Optimise the Satiety Value of a Reduced-Calorie Product Labelled ‘Healthier Choice’

Reformulation strategies to reduce the energy density of commonly consumed foods and beverages are intended to support weight management, but expectations generated by labelling these as ‘healthier’ alternatives can have unintended effects on the product’s sensory evaluations and consumption behavio...

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Detalles Bibliográficos
Autores principales: McCrickerd, Keri, Tay, Priscilla Pei Sian, Tang, Claudia Shuning, Forde, Ciarán Gerard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019941/
https://www.ncbi.nlm.nih.gov/pubmed/31905979
http://dx.doi.org/10.3390/nu12010107

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019941/
https://www.ncbi.nlm.nih.gov/pubmed/31905979
http://dx.doi.org/10.3390/nu12010107

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