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Incorporation of air into a snack food reduces energy intake
This study investigated how the air content of a familiar snack food affected energy intake and whether varying the method of serving the snack modified intake. We tested two versions of an extruded snack (cheese puffs) that were equal in energy density (5.7 kcal/g), but differed in energy per volum...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2006
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2129127/ https://ncbi.nlm.nih.gov/pubmed/17188782 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.appet.2006.10.007 |
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