Accueil
Sélection de la langue
Adresse
Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTechFrance
Array
(
[TITRE] => <b>Type de document : </b>
[TITRE_CLEAN] => Type de document
[OPAC_SHOW] => 1
[TYPE] => list
[AFF] => Livre
[ID] => 4
[NAME] => cp_typdoc
[DATATYPE] => integer
[VALUES] => Array
(
[0] => 5
)
)
| Titre : |
Satiation, satiety and the control of food intake : Theory and practice
|
| Auteur(s) : |
John E. Blundell, Éditeur scientifique
France Bellisle, Éditeur scientifique |
| Type de document : | Livre |
| Sujets : | NUTRITION ; FAIM ; GENETIQUE ; METABOLISME ; PROTEINE ; CORPS GRAS ; GLUCIDE ; SOLIDE ; LIQUIDE ; SANTE ; OBESITE ; PROPRIETE ORGANOLEPTIQUE ; REGIME ALIMENTAIRE ; ALIMENT FONCTIONNEL ; ATTITUDE DE CONSOMMATION |
| Résumé : |
With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer u[...] With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. |
| Editeur(s) : | CAMBRIDGE : Woodhead Publishing Limited |
| Date de publication : | 2013 |
| Collection : | Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049, num. 257 |
| Format : | 1 vol. (XXV-407 p.) / ill., couv. ill. en coul. / 24 cm |
| Note(s) : |
Bibliogr. Index |
| Table des matières : |
Part 1 Introductory issues
Part 1 Introductory issues |
| Langue(s) : | Anglais |
| Identifiant : | 978-0-85709-543-5 |
| Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=169409 |
Exemplaires (1)
| Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
|---|---|---|---|---|---|---|
| Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU3.202 BLU | Papier | Empruntable Disponible |