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dc.contributor.authorSichetti Munekata, Paulo Eduardo-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorPateiro, Mirian-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorLorenzo, José M.-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T10:19:10Z-
dc.date.available2024-03-22T10:19:10Z-
dc.date.created2021-05-27-
dc.identifier.citationTrends in Food Science and Technology. Volume 113, July 2021, Pages 397-410es_ES
dc.identifier.issn0924-2244-
dc.identifier.urihttps://hdl.handle.net/11000/31797-
dc.description.abstractBackground. Functional and healthier foods has been seen as important elements in a healthier lifestyle. In order to obtain these products, reformulation is the main strategy to develop health-oriented solutions. In addition to the health benefits, increasing evidence have been suggesting that functional foods can also influence satiety, a major factor related to the frequency of food consumption and, consequently, the health.Scope and approach. The aim of this review is to discuss the current evidence associating the consumption of functional foods with satiety. The studies with healthier and functional food products disclose the relation between protein, dietary fiber, fat, sugar, and salt with satiety. Key findings and conclusions. Satiety is a complex and dynamic process that can be modified, at some extent, with food ingredients. Increasing dietary fiber and modifying fat and sugar composition are the main strategies to obtain healthier and functional foods with increased satiating effect. Major advances are still necessary to optimize the satiety of products with high protein content and clarify the relation between salt and satietyes_ES
dc.formatapplication/pdfes_ES
dc.format.extent14es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectProteinses_ES
dc.subjectFates_ES
dc.subjectSugares_ES
dc.subjectDietary fiberes_ES
dc.subjectSatiety hormoneses_ES
dc.subjectPhysiological responsees_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::66 - Ingeniería, tecnología e industria química. Metalurgia::663/664 - Alimentos y nutrición. Enología. Aceites. Grasases_ES
dc.titleSatiety from healthier and functional foodses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.tifs.2021.05.025es_ES
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Artículos Tecnología Agroalimentaria


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