The Experts below are selected from a list of 161124 Experts worldwide ranked by ideXlab platform
Per Åman - One of the best experts on this subject based on the ideXlab platform.
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Rye kernel breakfast increases satiety in the afternoon - an effect of Food Structure
Nutrition journal, 2011Co-Authors: Hanna Isaksson, Allah Rakha, Roger Andersson, Helena Fredriksson, Johan Olsson, Per ÅmanAbstract:Background The Structure of whole grain cereals is maintained to varying degrees during processing and preparation of Foods. Food Structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite ratings after consumption of intact and milled rye kernels.
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Rye kernel breakfast increases satiety in the afternoon - an effect of Food Structure
Nutrition Journal, 2011Co-Authors: Hanna Isaksson, Allah Rakha, Roger Andersson, Helena Fredriksson, Johan Olsson, Per ÅmanAbstract:Background The Structure of whole grain cereals is maintained to varying degrees during processing and preparation of Foods. Food Structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite ratings after consumption of intact and milled rye kernels. Methods Two studies were performed using a randomized, cross-over design. Ratings for appetite (hunger, satiety and desire to eat) were registered during an 8-h period after consumption of whole and milled rye kernels prepared as breads (study 1, n = 24) and porridges (study 2, n = 20). Sifted wheat bread was used as reference in both study parts and the products were eaten in iso-caloric portions with standardized additional breakfast Foods. Breads and porridges were analyzed to determine whether Structure (whole vs. milled kernels) effected dietary fibre content and composition after preparation of the products. Statistical evaluation of the appetite ratings after intake of the different breakfasts was done by paired t-tests for morning and afternoon ratings separately, with subjects as random effect and type of breakfast and time points as fixed effects. Results All rye breakfasts resulted in higher satiety ratings in the morning and afternoon compared with the iso-caloric reference breakfast with sifted wheat bread. Rye bread with milled or whole kernels affected appetite equally, so no effect of Structure was observed. In contrast, after consumption of the rye kernel breakfast, satiety was increased and hunger suppressed in the afternoon compared with the milled rye kernel porridge breakfast. This effect could be related to structural differences alone, because the products were equal in nutritional content including dietary fibre content and composition. Conclusions The study demonstrates that small changes in diet composition such as cereal grain Structure have the potential to effect feelings of hunger and satiety. Trial registration This trial was registered at clinicaltrials.gov as NCT01042418 .
François Boué - One of the best experts on this subject based on the ideXlab platform.
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Monitoring Food Structure during digestion using small-angle scattering and imaging techniques
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019Co-Authors: Jade Pasquier, Annie Brûlet, Adeline Boire, Frédéric Jamme, Javier Pérez, Thomas Bizien, Evelyne Lutton, François BouéAbstract:Various studies have shown that Food Structure has an impact on digestion kinetics. We focus here on the effects of gastric and intestinal enzymes (in-vitro digestion) on two canola seed storage proteins, napin and cruciferin. To monitor Structure effect we conducted experiments on gels of these proteins at different pHs, yielding different Structures and elastic modulus. What is new is to get information on the mechanisms at the lowest scales, using imaging and radiation scattering at large facilities: Synchrotron fluorescence microscopy, X-Ray scattering, at SOLEIL synchrotron, and Small-Angle Neutron Scattering, at Laboratoire Léon Brillouin reactor. We can identify the mechanisms at each step and in two distinct scale ranges, observed simultaneously, the one of the individual protein scale and the one of the Structure connectivity:-during gelation individual canola proteins are not deeply modified in comparison with their state in solution ; larger scale gel heterogeneity appears due to connectivity or aggregation-in the gastric step (up to 40 min): o at short scale (large q) we see that the proteins disintegration is much slowed down in gels than in solutions, particularly in the gastric phase; o at larger scales (low q), we see that the gel Structure is also self-resistant to the action of the enzyme (pepsin).-in the intestinal step, such kinetics differences hold until major disintegration after no more than 15 min.
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Monitoring Food Structure during digestion using small-angle scattering and imaging techniques
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019Co-Authors: Jade Pasquier, Annie Brûlet, Adeline Boire, Frédéric Jamme, Javier Pérez, Thomas Bizien, Evelyne Lutton, François BouéAbstract:Abstract Various studies have shown that Food Structure has an impact on digestion kinetics. We focus here on the effects of gastric and intestinal enzymes (in-vitro digestion) on two canola seed storage proteins, napin and cruciferin. To monitor Structure effect we conducted experiments on gels of these proteins at different pHs, yielding different Structures and elastic modulus. What is new is to get information on the mechanisms at the lowest scales, using imaging and radiation scattering at large facilities: Synchrotron fluorescence microscopy, X-Ray scattering, at SOLEIL synchrotron, and Small-Angle Neutron Scattering, at Laboratoire Leon Brillouin reactor. We can identify the mechanisms at each step and in two distinct scale ranges, observed simultaneously, the one of the individual protein scale and the one of the Structure connectivity: • during gelation individual canola proteins are not deeply modified in comparison with their state in solution ; larger scale gel heterogeneity appears due to connectivity or aggregation • in the gastric step (up to 40 min): ○ at short scale (large q) we see that the proteins disintegration is much slowed down in gels than in solutions, particularly in the gastric phase; ○ at larger scales (low q), we see that the gel Structure is also self-resistant to the action of the enzyme (pepsin). • in the intestinal step, such kinetics differences hold until major disintegration after no more than 15 min.
Hanna Isaksson - One of the best experts on this subject based on the ideXlab platform.
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Rye kernel breakfast increases satiety in the afternoon - an effect of Food Structure
Nutrition journal, 2011Co-Authors: Hanna Isaksson, Allah Rakha, Roger Andersson, Helena Fredriksson, Johan Olsson, Per ÅmanAbstract:Background The Structure of whole grain cereals is maintained to varying degrees during processing and preparation of Foods. Food Structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite ratings after consumption of intact and milled rye kernels.
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Rye kernel breakfast increases satiety in the afternoon - an effect of Food Structure
Nutrition Journal, 2011Co-Authors: Hanna Isaksson, Allah Rakha, Roger Andersson, Helena Fredriksson, Johan Olsson, Per ÅmanAbstract:Background The Structure of whole grain cereals is maintained to varying degrees during processing and preparation of Foods. Food Structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite ratings after consumption of intact and milled rye kernels. Methods Two studies were performed using a randomized, cross-over design. Ratings for appetite (hunger, satiety and desire to eat) were registered during an 8-h period after consumption of whole and milled rye kernels prepared as breads (study 1, n = 24) and porridges (study 2, n = 20). Sifted wheat bread was used as reference in both study parts and the products were eaten in iso-caloric portions with standardized additional breakfast Foods. Breads and porridges were analyzed to determine whether Structure (whole vs. milled kernels) effected dietary fibre content and composition after preparation of the products. Statistical evaluation of the appetite ratings after intake of the different breakfasts was done by paired t-tests for morning and afternoon ratings separately, with subjects as random effect and type of breakfast and time points as fixed effects. Results All rye breakfasts resulted in higher satiety ratings in the morning and afternoon compared with the iso-caloric reference breakfast with sifted wheat bread. Rye bread with milled or whole kernels affected appetite equally, so no effect of Structure was observed. In contrast, after consumption of the rye kernel breakfast, satiety was increased and hunger suppressed in the afternoon compared with the milled rye kernel porridge breakfast. This effect could be related to structural differences alone, because the products were equal in nutritional content including dietary fibre content and composition. Conclusions The study demonstrates that small changes in diet composition such as cereal grain Structure have the potential to effect feelings of hunger and satiety. Trial registration This trial was registered at clinicaltrials.gov as NCT01042418 .
E. Allen Foegeding - One of the best experts on this subject based on the ideXlab platform.
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Designing Foods for satiety: The roles of Food Structure and oral processing in satiation and satiety
Food Structure, 2017Co-Authors: Caroline L. Campbell, Ty B. Wagoner, E. Allen FoegedingAbstract:Food consumption is determined by a range of factors that contribute to satiation, which ends a meal, and satiety, which determines time between meals. Food Structure and texture contribute to satiation and satiety; however, the precise mechanisms are not fully established. The time required for oral processing has been shown to influence satiation/satiety, but the roles of physiological elements of oral processing, such as muscle activity, jaw movement, and tongue movement, remain to be established. Relationships among Food Structure, texture, oral processing, and satiation/satiety are discussed in reference to designing Foods to maximize the contribution of Food Structure to satiation/satiety.
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Food Structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials
Current Opinion in Colloid & Interface Science, 2013Co-Authors: Yvette Pascua, Hicran Koç, E. Allen FoegedingAbstract:Abstract There is a desire to alter Food composition to make Foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements of Food Structure associated with texture perception. Texture, in part, is perceived during oral processing of Food. Knowledge of Structure–oral processing–texture interrelations could be utilized to develop or prevent specified textural attributes. Overall, the investigation of Structure–oral processing–texture interrelations is just starting as a research focus. Factors including non-universal and inconsistent sensory terminology, omission of consideration for structural changes incurred by oral processes, and the lack of cross-disciplinary investigations hamper progress in this field. Consideration of these factors in future investigations on sensory texture will increase the applicability of their findings and bring us closer to understanding the contribution of Food Structure to sensory texture.
Jade Pasquier - One of the best experts on this subject based on the ideXlab platform.
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Monitoring Food Structure during digestion using small-angle scattering and imaging techniques
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019Co-Authors: Jade Pasquier, Annie Brûlet, Adeline Boire, Frédéric Jamme, Javier Pérez, Thomas Bizien, Evelyne Lutton, François BouéAbstract:Various studies have shown that Food Structure has an impact on digestion kinetics. We focus here on the effects of gastric and intestinal enzymes (in-vitro digestion) on two canola seed storage proteins, napin and cruciferin. To monitor Structure effect we conducted experiments on gels of these proteins at different pHs, yielding different Structures and elastic modulus. What is new is to get information on the mechanisms at the lowest scales, using imaging and radiation scattering at large facilities: Synchrotron fluorescence microscopy, X-Ray scattering, at SOLEIL synchrotron, and Small-Angle Neutron Scattering, at Laboratoire Léon Brillouin reactor. We can identify the mechanisms at each step and in two distinct scale ranges, observed simultaneously, the one of the individual protein scale and the one of the Structure connectivity:-during gelation individual canola proteins are not deeply modified in comparison with their state in solution ; larger scale gel heterogeneity appears due to connectivity or aggregation-in the gastric step (up to 40 min): o at short scale (large q) we see that the proteins disintegration is much slowed down in gels than in solutions, particularly in the gastric phase; o at larger scales (low q), we see that the gel Structure is also self-resistant to the action of the enzyme (pepsin).-in the intestinal step, such kinetics differences hold until major disintegration after no more than 15 min.
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Monitoring Food Structure during digestion using small-angle scattering and imaging techniques
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019Co-Authors: Jade Pasquier, Annie Brûlet, Adeline Boire, Frédéric Jamme, Javier Pérez, Thomas Bizien, Evelyne Lutton, François BouéAbstract:Abstract Various studies have shown that Food Structure has an impact on digestion kinetics. We focus here on the effects of gastric and intestinal enzymes (in-vitro digestion) on two canola seed storage proteins, napin and cruciferin. To monitor Structure effect we conducted experiments on gels of these proteins at different pHs, yielding different Structures and elastic modulus. What is new is to get information on the mechanisms at the lowest scales, using imaging and radiation scattering at large facilities: Synchrotron fluorescence microscopy, X-Ray scattering, at SOLEIL synchrotron, and Small-Angle Neutron Scattering, at Laboratoire Leon Brillouin reactor. We can identify the mechanisms at each step and in two distinct scale ranges, observed simultaneously, the one of the individual protein scale and the one of the Structure connectivity: • during gelation individual canola proteins are not deeply modified in comparison with their state in solution ; larger scale gel heterogeneity appears due to connectivity or aggregation • in the gastric step (up to 40 min): ○ at short scale (large q) we see that the proteins disintegration is much slowed down in gels than in solutions, particularly in the gastric phase; ○ at larger scales (low q), we see that the gel Structure is also self-resistant to the action of the enzyme (pepsin). • in the intestinal step, such kinetics differences hold until major disintegration after no more than 15 min.