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Thematische Bibliographien / Satiaty

Auswahl der wissenschaftlichen Literatur zum Thema „Satiaty“

Autor: Grafiati

Veröffentlicht am 22. Juni 2024

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Inhaltsverzeichnis

Zeitschriftenartikel
Dissertationen
Bücher
Buchteile
Konferenzberichte
Berichte der Organisationen

Zeitschriftenartikel zum Thema "Satiaty":

1

Katz, Mónica. „La ciencia detrás de las saciedades“. Journal of Behavior and Feeding 1, Nr. 1 (01.07.2021): 17–25. http://dx.doi.org/10.32870/jbf.v1i1.12.

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Las finalidades del comportamiento alimentario son variadas. Más allá de que todas las funciones básicas requieren nutrientes y energía, comer está al servicio de muchas otras funciones: obtener placer, sociabilizar, regular las emociones, disminuir el nivel de estrés, construir identidad. El determinante primario de la ingesta es el entorno construido representado por un sistema social. Luego, otros subsistemas neurales (como el homeostático energético, el hedónico, el emocional y de regulación del estrés y el de funciones ejecutivas) juntos y redundantemente, organizan y determinan el comportamiento alimentario. Dado que vivimos en una cultura obesogénica en la que las barreras a la saciedad deterioran la auto-regulación de la ingesta calórica, la saciedad es el secreto más anhelado para alcanzar una vida y un peso corporal saludable. En este artículo analizaremos la evidencia científica detrás de las diferentes modalidades de saciedad humana (cognitiva, sensorial, hedónica, mecánica y neuroquímica) desde un modelo biopsicosocial.

2

Brunstrom, J. M., P. J. Rogers, J. F. Burn, J. M. Collingwood, O. M. Maynard, S. D. Brown und N. R. SELL. „Expected satiety influences actual satiety“. Appetite 54, Nr. 3 (Juni 2010): 637. http://dx.doi.org/10.1016/j.appet.2010.04.033.

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3

Lewis, Sian. „Double satiety“. Nature Reviews Neuroscience 20, Nr. 5 (29.03.2019): 252. http://dx.doi.org/10.1038/s41583-019-0164-y.

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4

Tsujii, Satoru, und George A. Bray. „%β3adrenergicagonist%Satiety“. Physiology & Behavior 63, Nr. 4 (Februar 1998): 723–28. http://dx.doi.org/10.1016/s0031-9384(97)00518-0.

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5

Masdeu, J. C., und E. R. Ross. „Medullary satiety“. Neurology 38, Nr. 10 (01.10.1988): 1643. http://dx.doi.org/10.1212/wnl.38.10.1643.

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6

Robins-Hobden, S. L., F. Vincenzi, S. J. French und M. R. Yeomans. „Sensory-specific satiety: An expression of learned satiety?“ Appetite 51, Nr. 3 (November 2008): 756. http://dx.doi.org/10.1016/j.appet.2008.05.023.

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7

Guiné, Raquel P. F. „Motivations Associated with Food Choices and Eating Practices“. Foods 10, Nr. 4 (12.04.2021): 834. http://dx.doi.org/10.3390/foods10040834.

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8

Moran, Timothy H. „Fructose and Satiety“. Journal of Nutrition 139, Nr. 6 (29.04.2009): 1253S—1256S. http://dx.doi.org/10.3945/jn.108.097956.

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9

Rolls, Barbara J. „Sensory-specific Satiety“. Nutrition Reviews 44, Nr. 3 (27.04.2009): 93–101. http://dx.doi.org/10.1111/j.1753-4887.1986.tb07593.x.

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10

Feinle, Christine, Deirdre O'Donovan und Michael Horowitz. „Carbohydrate and Satiety“. Nutrition Reviews 60, Nr. 6 (01.06.2002): 155–69. http://dx.doi.org/10.1301/002966402320243241.

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Dissertationen zum Thema "Satiaty":

1

Ambli, Mouna. „Identification de nouvelles voies de valorisation en lien avec la santé pour des hydrolysats de collagène d'origines différentes“. Electronic Thesis or Diss., Université de Lille (2022-....), 2022. http://www.theses.fr/2022ULILR040.

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L'augmentation constante du nombre de personnes souffrant d'obésité et de ses pathologies associées, regroupées sous le terme de syndrome métabolique, imposent, de façon urgente, la mise en œuvre de solutions préventives. Les protéines et plus spécifiquement les peptides bioactifs, issus de leur digestion, constituent des solutions intéressantes et à très forte valeur ajoutée pour les entreprises agroalimentaires dans un contexte de valorisation des co-produits alliant santé, consommation raisonnée et économie circulaire. Dans le cadre de cette thèse, 3 types de gélatines, de bœuf, porc et poisson, et leurs hydrolysats, ont été étudiés afin de déterminer leurs bénéfices sur la santé.Les six matrices ont fait l'objet d'une digestion gastro-intestinale simulée (DGI), mimant les 3 premières phases de la digestion : orale, gastrique et intestinale.La première étude s'est attachée à la caractérisation des matrices par chromatographie d'exclusion stérique ainsi que par spectrométrie de masse. Cette étape a pu mettre en lumière des différences de populations peptidiques qui pourraient être liées à des différences de bioactivités des matrices digérées. Ainsi, l'étude a consisté à mesurer et comparer la capacité des digestats intestinaux des différentes sources protéiques à i) induire la sécrétion d'hormones intestinales, ii) inhiber l'activité de la dipeptidyl peptidase-IV (DPP-IV), enzyme impliquée dans le métabolisme glucidique via le clivage des incrétines telles que le glucagon like peptide-1 (GLP-1) et le glucose-dependent insulinotropic polypeptide (GIP), et iii) réduire le statut inflammatoire de l'épithélium intestinal.Les digestats ont été testés sur une lignée de cellule entéroendocrine, les STC-1, capables de secréter une panoplie d'hormones intestinales impliquées dans la régulation de la prise alimentaire et le métabolisme glucidique comme le GLP-1 et les cholécystokinines (CCK). Les digestats de gélatine de porc ont démontré leur capacité à stimuler la sécrétion de ces hormones de façon significative.Concernant l'inhibition de la DPP-IV, plusieurs approches ont été utilisées. La première, utilisant in vitro une DPP-IV recombinante humaine, ainsi que la seconde in situ, utilisant un modèle cellulaire intestinal (Caco-2) exprimant l'enzyme, ont révélé que la gélatine hydrolysée de poisson était la source protéique possédant le pouvoir inhibiteur le plus important. Deux séquences peptidiques d'intérêt, issues de l'hydrolysat de gélatine de poisson ayant subie une DGI, ont pu être identifiées après passage de la barrière intestinale, simulée à l'aide d'une coculture de cellules Caco-2 / HT-29-MTX, grâce à une analyse par spectrométrie de masse ainsi qu'à l'optimisation d'outils bioinformatiques de prédiction. Les peptides ont ensuite été synthétisés et ont prouvé leur efficacité à inhiber in vitro la DPP-IV plasmatique dans du sérum humain.Les sources digérées ont également été étudiées in vitro dans un contexte d'inflammation sur un modèle innovant de barrière intestinale. Certaines ont permis de réduire les quantités d'interleukine 8 sécrétées par les cellules intestinales au même niveau que celui du contrôle anti-inflammatoire, traduisant une diminution de l'état inflammatoire de la barrière intestinale.Ces résultats mettent en lumières les bioactivités des peptides issus de ces gélatines, co-produits protéiques de l'industrie agro-alimentaire, qui pourraient, dans une démarche d'alimentation personnalisée, prévenir des pathologies liées au syndrome métabolique et améliorer la qualité de vie de patients. Ils contribuent également à une meilleure compréhension de la bioactivité des protéines alimentaires au niveau intestinal
The constant increase in the number of people suffering from obesity and its associated pathologies, grouped under the term metabolic syndrome, urgently requires implementing preventive solutions. Proteins and, more specifically, bioactive peptides, derived from the digestion of these proteins, constitute interesting solutions with very high added value for agri-food companies in a context of valorization of by-products combining health, rational consumption and circular economy. This thesis studied three types of gelatines, beef, pork and fish, and their hydrolysates to investigate their health benefits.All six matrices were subjected to simulated gastrointestinal digestion (SGID), mimicking the first three phases of digestion: oral, gastric and intestinal.The first study focused on the characterization of the matrices by steric exclusion chromatography and mass spectrometry. This step highlighted differences in peptide populations that could lead to differences in bioactivities depending on the matrices digested. Concerning bioactivities, the study focused on the capacity of digests from the intestinal phases to i) induce the secretion of intestinal hormones, ii) inhibit dipeptidyl peptidase-IV (DPP-IV)activity, an enzyme involved in glucose metabolism via the cleavage of incretins such as glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), and iii) reduce the inflammatory status of the intestinal epithelium.The digests were tested on enteroendocrine cells, STC-1, capable of secreting a range of intestinal hormones implicated in regulating food intake and glucose metabolism, such as GLP-1 and cholecystokinins (CCK). Pork gelatine digests have been shown to stimulate the secretion of these hormones significantly.Regarding the inhibition of DPP-IV, several strategies have been used. The first, using in vitro recombinant human DPP-IV, and the second in situ, using an intestinal cell model (Caco-2) expressing the enzyme, revealed that fish gelatine hydrolysate digest is the protein source with the most significant inhibitory power. Two peptide sequences of interest, derived from fish gelatine hydrolysate digest, were successfully identified after passage through the intestinal barrier, simulated using a Caco-2 / HT-29-MTX cell coculture by mass spectrometry analysis and optimization of bioinformatics prediction tools. The peptides were then synthesized and validated as effective in vitro inhibitors of plasmatic DPP-IV in human serum.In an innovative intestinal barrier model, the digested sources were also studied in vitro in the context of inflammation. As a result, some of them reduced the amounts of interleukin-8 secreted by intestinal cells to the same level as the anti-inflammatory control, traducing a decrease in the inflammatory state of the intestinal barrier.These results highlight the bioactivities of the peptides derived from these gelatines, protein by-products of the agri-food industry, which could, in a personalized diet approach, prevent pathologies linked to metabolic syndrome and improve the quality of life of patients. They also contribute to a better understanding of the bioactivity of food proteins at the intestinal level

2

Peacock, Amanda Nicola. „Satiety signalling in obese children and adolescents“. Thesis, University of Leeds, 2018. http://etheses.whiterose.ac.uk/22868/.

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Background: Studies in adults have shown physiological protection of a 'set-point' for weight, explaining why obese adults who diet eventually regain weight. Objective: We hypothesised that set-points for weight, and their physiological defence, are flexible in childhood but become fixed around puberty. We aimed to show that obese children who lost weight had less 'reflex' changes in satiety hormone profiles (that would drive weight regain), compared with adolescents who had experienced a similar degree of weight change. Method: Prospective cohort study. 41 subjects; 21 obese pre-pubertal children (age 3-7 years; 11 male) and 20 obese adolescents (age 14-18 years; 10 male). Obesity defined as BMI > 2.4 SDS. Subjects recruited as either 'reducers' (relative/absolute weight loss of ≥ 10% in the preceding 9-15 months) or 'maintainers' (controls). Measures: Resting Energy Expenditure (REE), bioelectrical impedance, and fasting and post-prandial (every 30 minutes for 3 hours) satiety hormone profiles. Results: Post-pubertal adolescents had 31% lower Ghrelin concentrations (4%-51%, p=0.03) and 50% higher Amylin concentrations than pre-pubertal children (18%-91%, p=0.001). The association between Ghrelin, Amylin and GIP concentration and weight change was similar for both pre and post-pubertal children (p=0.79, p=0.39, p=0.79 respectively). No associations were found for Peptide YY, Pancreatic Polypeptide, or active GLP-1. Regarding satiety, post-pubertal reducers reported less hunger and higher satiety than pre-pubertal children (p < 0.05). REE in pre-pubertal weight reducers and maintainers were similar (50kcal lower, -143 to 242, p=0.6) but post-pubertal reducers had 250kcal lower REE compared to post-pubertal maintainers (-68 to 572, p=0.1). Conclusion: Satiety hormone profiles were similar between pre and post-pubertal subjects, and contrast with adult data where weight reduction leads to sustained increases in Ghrelin and reductions in the other hormones. These findings indicate that the physiological mechanisms which act to protect against weight change in adults develop later than in the adolescent years.

3

Willbond, Stephanie. „The pre meal priming of gastrointestinal satiety factors“. Thesis, University of Ottawa (Canada), 2008. http://hdl.handle.net/10393/28038.

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Background. Although experimental studies on meal frequency are few, results show that increasing the number of daily meals leads to decreased energy intake (EI). No studies have yet looked at the type of meal patterning that would maximize this reduction. Objective. The purpose of this study was to determine if structured preloads affects EI, appetite, and Peptide YY (PYY) and Glucagon like peptide-1 (GLP-1) concentrations in normal weight men. Design. Eight normal weight men (25.3 +/- 2.6 kg/m 2) participated in a randomized crossover trial. In condition 1 the subjects were able to self select their snacks ad libitum. In condition 2 the subjects consumed a standardized preload (300 Kcal: 40% protein, 40% carbohydrate and 20% fat) 15 minutes prior to lunch and dinner. During condition 3, participants consumed the preload, at times that maximized their pre meal fullness levels. During each condition, a standardized breakfast was served, while lunch and dinner were self-selected from a 5 item menu, and eaten ad libitum. Daily EI, fasting and postprandial appetite, PYY, and GLP-1 were sampled every 30 minutes for 9 hours for all 3 conditions. Results. No difference in daily EI, AUC GLP-1, and PYY was noted between conditions. Desire, hunger, and PFC were found to be lowest during the control session (P<0.05). Finally, GLP-1 concentrations were correlated to fullness levels with significance during conditions 1 (R=0.81, P<0.05) and 3 (R=0.89, P<0.01). Conclusion. Structured snacking does not affect EI over the short term. Key words. Energy intake, appetite, PYY, GLP-1, preload, meal frequency.

4

Blackmore, Megan Elaine. „The Influences of Breakfast Cereal Composition on Satiety“. Fogler Library, University of Maine, 2008. http://www.library.umaine.edu/theses/pdf/BlackmoreME2008.pdf.

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5

West, Jenelle T. „Hunger and Satiety in Recovering Eating Disorder Patients“. DigitalCommons@USU, 2005. http://digitalcommons.usu.edu/etd/5514.

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Desire to eat, hunger, feeling of having enough to eat, and fullness were measured in 11 eating disorder patients in treatment for less than two months, 7 eating disorder patients in treatment for more than two months, and 11 controls. The experimental group was female patients with a DSM-IV diagnosis of Anorexia Nervosa, Bulimia Nervosa, or eating disorder not-otherwise-specified. The experimental and control groups ate a test meal two hours after a preload. The groups answered four questions about desire to eat, hunger, feeling of having enough to eat, and fullness, before they ate, halfway through their meal, immediately upon finishing the meal, and 15 minutes after finishing their meal. The groups were required to eat 100% of the meal provided. The difference in data between the experimental and control groups was not statistically significant. The experimental group that had been in treatment longer than two months had means closer to the control group than the other experimental group who had been in treatment less than two months. This may suggest that the experimental group who had been in treatment more than two months was starting to regain a more normal sense of hunger and satiety. However, a repeat study with a larger sample size would be needed to prove that statement.

6

Mendes, Nuno Eduardo dos Anjos Serra. „Evaluation of different natural ingredients as satiety inductors“. Master's thesis, Faculdade de Ciências e Tecnologia, 2012. http://hdl.handle.net/10362/8056.

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Dissertation to obtain a Master’s Degree in Chemical and Biochemical Engineering
Using natural ingredients to combat obesity has emerged as a promising alternative to conventional therapies which present many side effects. Satiety induction by the ingestion of certain natural compounds has been proven to be an interesting strategy. In this context, the present study had the following objectives: - Isolation of rucola, watercress and spinach, plum and tomato waste and cladodes of Opuntia ficus-indica extracts, rich in compounds with the potential to induce a prolonged feeling of satiety - Assess the satiety inducing potential of isolated extracts using two enzymatic methods: - Inhibition of pancreatic lipase, an enzyme responsible for the conversion of complex lipids into simple and easily absorbable fat, which when inhibited is associated with a prolongation of satiety and a reduction in fat absorption, being the therapeutic target of Orlistat (the most common anti-obesity drug) - Inhibition of trypsin’s proteolytic activity, which is associated with a prolongation of satiety as it promotes the secretion of cholecystokinin (CCK), a polypeptide which regulates pancreatic enzyme release, which not only promotes satiety but also slows gastric emptying. In this work a method for extracting thylakoids, which are potent inhibitors of pancreatic lipase,was optimized. In addition to spinach, this method was applied for the first time to rucola and watercress. The extracts from these three matrixes exhibited lipase inhibitory activity, with spinach being the most efficient one. Hydroalcoholic extracts were prepared from plum residue, rich in polyphenols and saponins, which also showed efficient inhibitory capacity of pancreatic lipase. A protocol was optimized for the extraction of proteins which applied to the plum residue,tomatoes and cladodes of Opuntia ficus-indica. Only the opuntia and tomato extracts presented effective inhibition of trypsin’s proteolytic activity.

7

Park, Ji S. „CYCLIC GMP: A SATIETY SIGNAL IN C. ELEGANS“. VCU Scholars Compass, 2015. http://scholarscompass.vcu.edu/etd/3851.

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Appetite control and satiety mechanisms help animals maintain energy homeostasis; however, these mechanisms can be misregulated, leading to overweight and obesity. Caenorhabditis elegans is an excellent model system to study appetite and satiety because of its conserved behavioral aspects of satiety and conserved molecular mechanisms. ASI senses nutrition and its activity is required for the behavioral state of satiety quiescence. The purpose of this thesis project was to elucidate the function of cGMP signaling in ASI by looking at behavioral effects from the pharmacological use of sildenafil (Viagra), a PDE inhibitor, and the effects on ASI activation from mutating guanylyl cyclase DAF-11. Sildenafil treatment increases satiety quiescence and decreases fat storage in a PDE-dependent manner. The daf-11 mutation decreased overall fluorescence intensity of ASI activation and the frequency at which ASI activated by about 50% compared to wild-type worms, suggesting that DAF-11 plays an important role in ASI to promote satiety.

8

Gendron, Christopher Joseph. „The Effect of Cranberry Juice on Glycemia and Satiety“. Fogler Library, University of Maine, 2011. http://www.library.umaine.edu/theses/pdf/GendronC2011.pdf.

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9

Meyer, Danielle Susan. „Influence of Potato Type on Satiety and Related Responses“. Fogler Library, University of Maine, 2008. http://www.library.umaine.edu/theses/pdf/MeyerDS2008.pdf.

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10

Michaels, Beth. „The effect of protein source on satiety in rats /“. Available to subscribers only, 2006. http://proquest.umi.com/pqdweb?did=1203548351&sid=1&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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Bücher zum Thema "Satiaty":

1

Lippard, Lucy R. Satiate: Susan Shantz. Lethbridge: Southern Alberta Art Gallery, 1998.

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Tepper, Beverly, und Martin Yeomans, Hrsg. Flavor, Satiety and Food Intake. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119044970.

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3

Sibirev, Vladimir. Satiry. Sverdlovsk: "Uralʹskiĭ sledopyt", 1990.

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Bulgakov, Mikhail Afanasʹevich. Satiry: Malye satiry, povesti, teatralʹnyĭ roman. Rostov-na-Donu: Rostovskoe knizhnoe izd-vo, 1988.

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I͡A︡, Linet͡s︡kai͡a︡ M., Hrsg. Moskovskiĭ akademicheskiĭ ordena Trudovogo Krasnogo Znameni teatr satiry. Moskva: "Iskusstvo", 1986.

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Gŭlŭbova, T︠S︡vetana. Satirata: Absurdni dialozi. Burgas: Znat︠s︡i, 2007.

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7

Channer, Colin. Satisfy my soul. Waterville, Me: Thorndike Press, 2003.

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Luke, Renee. Satisfy me again. New York: Aphrodisia, 2008.

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Qabylov, Ădīlet. Ospankhan Ăubăkıirovtyn︠g︡ satirasy. Almaty: Arys, 2007.

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Gŭlŭbova, T︠S︡vetana. Satirata: Absurdni dialozi. Burgas: Znat︠s︡i, 2007.

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Buchteile zum Thema "Satiaty":

1

Morgan, Michael M., MacDonald J. Christie, Luis De Lecea, Jason C. G. Halford, Josee E. Leysen, Warren H. Meck, Catalin V. Buhusi et al. „Satiety“. In Encyclopedia of Psychopharmacology, 1171. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-540-68706-1_477.

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Yeomans, Martin R. „Satiety“. In Handbook of Eating and Drinking, 293–313. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_30.

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Yeomans, Martin R. „Satiety“. In Handbook of Eating and Drinking, 1–21. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_30-1.

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Yeomans, Martin R. „Satiety“. In Handbook of Eating and Drinking, 1–22. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-319-75388-1_30-2.

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Lett, Aaron Mitchell, und Jennifer Norton. „Engineering satiety“. In Flavor, Satiety and Food Intake, 197–224. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119044970.ch9.

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Hogenkamp, Pleunie. „Sweetness and satiety“. In Flavor, Satiety and Food Intake, 57–88. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119044970.ch4.

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Cho, Susan S., Iris L. Case und Stephanie Nishi. „Fiber and Satiety“. In Weight Control and Slimming Ingredients in Food Technology, 227–76. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813819679.ch14.

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Rolls, Barbara J. „Sweetness and Satiety“. In Sweetness, 161–73. London: Springer London, 1987. http://dx.doi.org/10.1007/978-1-4471-1429-1_11.

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Yeomans, Martin R. „Umami and Satiety“. In Food and Health, 101–26. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_5.

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AbstractThis chapter evaluates evidence from human studies that umami taste may enhance satiety. The author elaborates on the idea that humans evolved umami taste to detect and regulate protein intake, providing wider evidence that protein intake is more tightly regulated than other macronutrients and discussing specific evidence that protein is the most satiating. Three strands of evidence that suggest umami may have a role in satiety are evaluated. (1) Evidence from key studies that tested acute effects of manipulated umami taste on satiety in adult volunteers suggests that umami may enhance satiety, especially when coupled with protein intake. (2) A review of studies exploring the role of umami in infant feeding suggests that augmenting umami taste in bottle-fed babies leads to slower growth, implying that the presence of umami taste leads to greater satiety. (3) Evidence from studies exploring responses to umami in relation to protein deprivation suggests that sensitivity to umami varies depending on both acute and habitual protein need state, consistent with a regulatory role for umami involving satiety. This chapter draws these strands of evidence together to suggest two possible models of umami-induced satiety while noting limitations in the data that warrant further investigation.

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Pietrowsky, Reinhard. „Hunger and Satiety“. In Handbook of Eating Disorders and Obesity, 205–11. Berlin, Heidelberg: Springer Berlin Heidelberg, 2024. http://dx.doi.org/10.1007/978-3-662-67662-2_28.

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Konferenzberichte zum Thema "Satiaty":

1

Narumi, Takuji, Yuki Ban, Tomohiro Tanikawa und Michitaka Hirose. „Augmented satiety“. In SA '12: SIGGRAPH Asia 2012. New York, NY, USA: ACM, 2012. http://dx.doi.org/10.1145/2407707.2407710.

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2

Narumi, Takuji, Yuki Ban, Takashi Kajinami, Tomohiro Tanikawa und Michitaka Hirose. „Augmented perception of satiety“. In the 2012 ACM annual conference. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2207676.2207693.

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3

Thouin, Frederic, Mark Coates, Brian Erikkson, Robert Nowak und Clayton Scott. „Learning to satisfy“. In ICASSP 2008 - 2008 IEEE International Conference on Acoustics, Speech and Signal Processing. IEEE, 2008. http://dx.doi.org/10.1109/icassp.2008.4518026.

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4

Farooq, Ahmed, Jussi Rantala, Antti Sand, Mohit Nayak, Natalia Quintero, Jenni Lappi, Nesli Sözer und Roope Raisamo. „Developing Multimodal Food Augmentation Techniques to Enhance Satiety“. In AHFE 2023 Hawaii Edition. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1004450.

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Annotation:

In the contemporary food landscape, where easily accessible and appetizing food options prevail, the issue of overconsumption and its contribution to global obesity concerns remains a critical societal and research challenge. While it is well-established that sensory appeal plays a key role in motivating eating behaviour, recent studies have underscored the direct impact of sensory properties on food consumption, mediated by internal signals like hunger and satiety. Among the various sensory factors influencing eating behaviour, two phenomena have garnered significant scientific interest: sensory-specific satiety (SSS) and sensory-specific appetite (SSA). In this research we aim to explore if augmenting food products through visual, olfactory, and haptic feedback can change eating behaviour and affect SSA or SSS. To further expand our understanding of these phenomena, this study employs a novel system utilizing multimodal augmentation of plant and meat-based products consumed in a controlled environment.

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Korkmaz, Onur Erdem, Onder Aydemir und Mehmet Ozturk. „Detection of smoking, gender and starvation - satiety using photoplethysmogram signals“. In 2017 25th Signal Processing and Communications Applications Conference (SIU). IEEE, 2017. http://dx.doi.org/10.1109/siu.2017.7960537.

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6

Lou, Jingjun, und Shijian Zhu. „Three Conditions Lyapunov Exponents Should Satisfy“. In ASME 2003 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/detc2003/vib-48496.

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In contrast to the unilateral claim in some papers that a positive Lyapunov exponent means chaos, it was claimed in this paper that this is just one of the three conditions that Lyapunov exponent should satisfy in a dissipative dynamical system when the chaotic motion appears. The other two conditions, any continuous dynamical system without a fixed point has at least one zero exponent, and any dissipative dynamical system has at least one negative exponent and the sum of all of the 1-dimensional Lyapunov exponents id negative, are also discussed. In order to verify the conclusion, a MATLAB scheme was developed for the computation of the 1-dimensional and 3-dimensional Lyapunov exponents of the Duffing system with square and cubic nonlinearity.

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Helmi, Arief, und Taufan Untoro. „Can Islamic Bank Satisfy Their Customer?“ In 1st International Conference on Islamic Ecnomics, Business and Philanthropy. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007080302510255.

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8

Iyengar, Vijay S. „Transforming data to satisfy privacy constraints“. In the eighth ACM SIGKDD international conference. New York, New York, USA: ACM Press, 2002. http://dx.doi.org/10.1145/775047.775089.

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9

Rynaski, E. „Multivariable design to directly satisfy flying qualities“. In Guidance, Navigation, and Control Conference. Reston, Virigina: American Institute of Aeronautics and Astronautics, 1994. http://dx.doi.org/10.2514/6.1994-3672.

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10

Fenech, Hector, Sonya Amos, Eric Moltzau und Willy Guilleux. „How Commercial Satellites Satisfy Military-Like Requirements“. In 35th AIAA International Communications Satellite Systems Conference. Reston, Virginia: American Institute of Aeronautics and Astronautics, 2017. http://dx.doi.org/10.2514/6.2017-5431.

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Berichte der Organisationen zum Thema "Satiaty":

1

Dhar, Pawan K. Can lab-grown meat satisfy India's growing food needs? Herausgegeben von Piya Srinivasan und Suzannah Lyons. Monash University, August 2023. http://dx.doi.org/10.54377/70a0-dfdd.

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2

Lara, Joseph. Sea-Based Logistics: Does It Satisfy the Operational Commander's Need?. Fort Belvoir, VA: Defense Technical Information Center, Februar 1999. http://dx.doi.org/10.21236/ada363098.

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3

Dubord, Renee M. The use of probabilistic risk assessment to satisfy the Nuclear Regulatory Commission`s maintenance rule. Office of Scientific and Technical Information (OSTI), Mai 1993. http://dx.doi.org/10.2172/10102895.

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4

DEPARTMENT OF DEFENSE WASHINGTON DC. Joint Defense Capabilities Study. Improving DOD Strategic Planning, Resourcing and Execution to Satisfy Joint Capabilities. Fort Belvoir, VA: Defense Technical Information Center, Januar 2004. http://dx.doi.org/10.21236/ada431042.

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5

Fadieieva, Liliia O., und Pavlo V. Merzlykin. The avalanche criterion satisfaction research of the turmite-based cryptographic algorithm. [б. в.], Dezember 2018. http://dx.doi.org/10.31812/123456789/2887.

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6

Brown, David. Analysis of the Deployed Military Health Information System and Its Ability to Satisfy Requirements of Public Law 105-85, Section 765. Fort Belvoir, VA: Defense Technical Information Center, Mai 2005. http://dx.doi.org/10.21236/ada444076.

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7

Hague, J. R. DOE/SOUTF/KEURP Kansas State University, Pushing technology to satisfy real world applications. First quarter report, July 1--September 31, 1993. Office of Scientific and Technical Information (OSTI), Oktober 1993. http://dx.doi.org/10.2172/10190908.

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8

Smith, D. L., und E. T. Cheng. A review of nuclear data needs and their status for fusion reactor technology with some suggestions on a strategy to satisfy the requirements. Office of Scientific and Technical Information (OSTI), September 1991. http://dx.doi.org/10.2172/10134588.

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9

Smith, D. L., und E. T. Cheng. A review of nuclear data needs and their status for fusion reactor technology with some suggestions on a strategy to satisfy the requirements. Office of Scientific and Technical Information (OSTI), September 1991. http://dx.doi.org/10.2172/5671703.

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10

Boisson, Pierre-Marie. The Société Générale Haitïenne de Solidarité (SOGESOL) Case. Inter-American Development Bank, Mai 2007. http://dx.doi.org/10.18235/0006777.

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Annotation:

This presentation features the case of the Société Générale Haitïenne de Solidarité (SOGESOL) which is a non-Bank Financial Institution whose Institutional mission is to promote Haitian micro-entrepreneurship, to adapt traditional banking services to the micro-entrepreneurs needs, to satisfy the clientele while respecting efficiency and rentability standards. Sogesol has served 23,000 clients with US$50 million disbursed since it was established in August 2000 by its parent company Sogebank, which received IDB grants in 1999.