Searched for: author%3A%22Hogenkamp%2C+P.S.%22
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Hogenkamp, P.S. (author), Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author)
Food intake and a food’s expected satiating effect initially rely on sensory attributes. People will learn about the food’s satiating capacity by exposure. We investigated whether repeated consumption changed the expected satiety effects and intake of iso-energetic liquid and semi-solid foods. In a randomised cross-over study, participants (n =...
article 2012
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Hogenkamp, P.S. (author), Brunstrom, J.M. (author), Stafleu, A. (author), Mars, M. (author), de Graaf, C. (author)
We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32; 21 (sd 1•6) years, BMI 21•4 (sd 1•6) kg/m 2) or...
article 2012
document
Hogenkamp, P.S. (author), Stafleu, A. (author), Mars, M. (author), de Graaf, C. (author)
Background:People learn about a food's satiating capacity by exposure and consequently adjust their energy intake.Objective:To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption.Design:In a randomized crossover design, participants (n=27, age: 21±2.4 years, body mass index: 22...
article 2012
document
Hogenkamp, P.S. (author), Stafleu, A. (author), Mars, M. (author), Brunstrom, J.M. (author), de Graaf, C. (author)
Consumers’ expectations about the satiating capacity of a food may differ markedly across a broad range of food products, but also between foods within one product category. Our objective is to investigate the role of sensory attributes and means of consumption in the expected satiation of dairy products. In three independent experiments we...
article 2011
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Hogenkamp, P.S. (author), Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
Background: An important question in the regulation of energy intake is whether dietary learning of energy content depends on the food's characteristics, such as texture. Texture might affect the duration of sensory exposure and eating rate. Objective: The objective was to investigate whether a long sensory exposure, due to differences in means...
article 2010
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Mars, M. (author), Hogenkamp, P.S. (author), Gosses, A.M. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
A higher viscosity of a food leads to a longer orosensory stimulation. This may facilitate the learned association between sensory signals and metabolic consequences. In the current study we investigated the effect of viscosity on learned satiation. In two intervention groups a low viscosity (LV) yogurt (n = 24) and a high viscosity (HV) yogurt ...
article 2009
Searched for: author%3A%22Hogenkamp%2C+P.S.%22
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