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Fibre in beverages can enhance perceived satiety
Marika Lyly
*
, Kirsi-Helena Liukkonen
, Marjatta Salmenkallio-Marttila
, Leila Karhunen
, Kaisa Poutanen
, Liisa Lähteenmäki
*
Corresponding author for this work
VTT (former employee or external)
Finnish Food Safety Authority
University of Eastern Finland
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
108
Citations (Scopus)
Overview
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Keyphrases
Perceived Satiety
100%
Beverage Can
100%
Desire to Eat
80%
Satiety
60%
Glucan
60%
Guar Gum
60%
Wheat Bran
40%
Wheat Bread
40%
Dietary Fiber
40%
Area under the Curve
40%
Hunger
40%
T-test
40%
Fiber Content
20%
Physical Properties
20%
Chemical Properties
20%
Energy Intake
20%
Obesity
20%
Low Area
20%
Healthy Volunteers
20%
Sweet
20%
Bipolar Scale
20%
Intensity Scale
20%
Savory
20%
Food Science
Guar Gum
100%
Beverage Can
100%
Whole Wheat Bread
66%
Dietary Fiber
66%
Bran
66%
Energy Intake
33%
Savory
33%
INIS
fibers
100%
beverages
100%
wheat
30%
food
23%
oats
23%
gums
23%
intake
15%
bread
15%
increasing
15%
curves
15%
comparative evaluations
7%
control
7%
energy
7%
physical properties
7%
regulations
7%
units
7%
chemical properties
7%
ingestion
7%
obesity
7%