Meat and Appetite Regulation: Effects of Fiber Addition and Cooking Methods

Landbrug og biologi

• appetite 100%
• cooking 80%
• dietary fiber 72%
• meat 67%
• rye bran 59%
• peas 32%
• pork 24%
• satiety 18%
• digestible protein 11%
• energy intake 11%
• test meals 10%
• sausages 9%
• sous vide 8%
• ovens 8%
• meat products 8%
• breads 8%
• meat protein 7%
• vegetable protein 7%
• patties 7%
• sauces 7%
• glass 7%
• food matrix 6%
• ingredients 6%
• butter 6%
• mastication 6%
• cross-over studies 6%
• obesity 5%
• dietary protein 5%
• water holding capacity 5%
• fiber content 5%
• stomach 4%
• viscosity 4%
• peptide YY 4%
• digestion 4%
• glucagon-like peptide 1 4%
• roasts 3%
• processed meat 3%
• muscles 3%
• high protein diet 3%
• water 3%
• livestock and meat industry 3%
• hunger 3%
• animal proteins 3%
• dipping 3%
• lipids 3%
• Denmark 3%
• temperature profiles 2%
• protein aggregates 2%
• dosage 2%
• lifestyle 2%
• risk factors 2%
• protein sources 2%
• cucumbers 2%
• dose response 2%
• insulin 2%
• texture 2%
• vegetables 2%
• physicochemical properties 2%
• protein content 2%
• rice 1%
• swine 1%
• wheat 1%
• glucose 1%
• energy 1%
• amino acids 1%
• animals 1%
• proteins 0%