date:Feb 25, 2013
e. The first of these studies, performed in collaboration with Wageningen University, The Netherlands, and published in Appetite, tested the oral processing characteristics (e.g. - chew rate, bite size) of 35 solid, savoury foods that often comprise hot meals. Examples included a variety of vegetables (e.g. - boiled potatoes, broccoli, carrots), meat and prepared foods (e.g. - chicken, tofu, lasagna, pizza) and snack foods (e.g. - tortilla chips, fish fingers).
Study volunteers were asked to ea