Formulation Engineering of Foods by Jennifer E. Norton (ed.), Peter J. Fryer (ed.), Ian T.

By Jennifer E. Norton (ed.), Peter J. Fryer (ed.), Ian T. Norton (ed.)

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2006) Colloid science of mixed ingredients. Soft Matter 2, 642–652. Dickinson, E. (2011) Food colloids research: historical perspective and outlook. Advances in Colloid and Interface Science 165, 7–13. M. (1994) Physics of foodstuffs. Reports on Progress in Physics 57, 1081–1135. , Brusset, B. et al. (2012) Mu-opiod receptors and dietary protein stimulate a gut-brain neural circuitry limiting food intake. Cell 150, 1–12. , Grote, V. et al. (2012) Effect of protein intake and weight gain velocity on body fat mass at 6 months of age: the EU childhood obesity programme.

2011) The effects of consuming frequent, higher protein meals on appetite and satiety during weight loss in overweight/obese men. Obesity 19(4), 818–824. D. S. (2006) Ghrelin and glucagon-like peptide 1 concentrations, 24-h satiety, and energy and substrate metabolism during a high-protein diet and measured in a respiration chamber. The American Journal of Clinical Nutrition 83(1), 89–94. R. J. (2000) Effect of habitual dietary-protein intake on appetite and satiety. Appetite 35(1), 79–88. J. (1999) Food Emulsions, Principles, Practice, and Techniques.

In this sense, anti-nutritional factors have the potential to convert protein into a non-carbohydratebased form of fibre. 2 Recommended versus actual protein intake There is considerable debate about the optimal levels of protein intake for humans, although it is generally accepted that protein needs vary based on age, weight, physical condition and athletic performance. The USDA provides recommendations in terms of grams of protein consumed per kilogram of bodyweight. 8 g/kg for adults (USDA, 2010, 2011a).

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