When an individual consumes a food they will have both implicit and explicit expectations about the effect it will have on their appetite. We suggest that these cognitions will be integrated with oral, gastric and post-gastric signals to determine the actual experience of satiety. If so, development of more satiating food products will require manipulation of consumer expectations alongside nutrient delivery. Identifying how these factors integrate should thereby allow design rules to be developed that allow optimal delivery of satiety for consumers.
|Publication status||Published - 15 May 2012|
|Event||8th BBSRC DRINC dissemination event - The Met Hotel, Leeds, UK|
Duration: 15 May 2012 → …
|Conference||8th BBSRC DRINC dissemination event|
|Period||15/05/12 → …|