Differential effect of fat and carbohydrate composition meals on food hedonics, satiation and satiety

Appetite ◽  
2015 ◽  
Vol 91 ◽  
pp. 439
Author(s):  
G. Finlayson ◽  
C.H. Gibbons ◽  
P. Caudwell ◽  
M. Hopkins ◽  
J.E. Blundell
Author(s):  
Sylvie Willems ◽  
Jonathan Dedonder ◽  
Martial Van der Linden

In line with Whittlesea and Price (2001) , we investigated whether the memory effect measured with an implicit memory paradigm (mere exposure effect) and an explicit recognition task depended on perceptual processing strategies, regardless of whether the task required intentional retrieval. We found that manipulation intended to prompt functional implicit-explicit dissociation no longer had a differential effect when we induced similar perceptual strategies in both tasks. Indeed, the results showed that prompting a nonanalytic strategy ensured performance above chance on both tasks. Conversely, inducing an analytic strategy drastically decreased both explicit and implicit performance. Furthermore, we noted that the nonanalytic strategy involved less extensive gaze scanning than the analytic strategy and that memory effects under this processing strategy were largely independent of gaze movement.


Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Karyne Avetisian

In the presented work the choice of starch syrup for the jelly products production has been substantiated. It was based on the analysis of the starch syrup carbohydrate profiles and recipes of jelly products. The influence of syrup on the rheological and structural-mechanical properties of jelly and aerated masses for a two-layer jelly has been determined. The expediency of polydextrose usage has been demonstrated. Its adding leads to the regulation of the jelly structure and foam layer for the samples with more than 50% of sugar replaced by starch syrup. Depending on the ratio of carbohydrates in jelly it was determined the amount of polydextrose adding of which provides the required firming and prebiotic properties of finish products. The change of physical-chemical, structural-mechanical, and organoleptic quality indices of two-layer jelly with modified carbohydrate composition has been investigated during storage.


Diabetes ◽  
2020 ◽  
Vol 69 (Supplement 1) ◽  
pp. 1707-P
Author(s):  
XI CHEN ◽  
XIANLIN HAN ◽  
JONATHAN TREJO ◽  
EMINA CASE ◽  
RALPH A. DEFRONZO ◽  
...  
Keyword(s):  

Diabetes ◽  
1992 ◽  
Vol 41 (3) ◽  
pp. 261-266 ◽  
Author(s):  
T. A. Mori ◽  
R. Vandongen ◽  
A. J. Douglas ◽  
R. K. McCulloch ◽  
V. Burke

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