The Influence of Texture on Aroma Release and Perception Related to Dairy Products

Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review.

Flavour and Fragrance Journal ◽

10.1002/ffj.2036 ◽

2011 ◽

Vol 26 (3) ◽

pp. 141-152 ◽

Cited By ~ 41

Author(s):

Isabelle Gierczynski ◽

Elisabeth Guichard ◽

Helene Laboure

Keyword(s):

Dairy Products ◽

Aroma Release

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Dairy products – production, price, and livestock kept for milk: 1830–1999

Historical Statistics of the United States: Millennial Edition Online ◽

10.1017/isbn-9780511132971.da661-1062 ◽

2010 ◽

Author(s):

Alan L. Olmstead ◽

Paul W. Rhode

Keyword(s):

Dairy Products

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How to Maintain a Healthy Body Weight

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.76.4.208 ◽

2006 ◽

Vol 76 (4) ◽

pp. 208-215 ◽

Cited By ~ 10

Author(s):

Astrup

Keyword(s):

Physical Activity ◽

Type 2 Diabetes ◽

Weight Loss ◽

Body Weight ◽

Glycemic Index ◽

Dairy Products ◽

Weight Control ◽

Healthy Body Weight ◽

Healthy Body

The epidemic of both obesity and type 2 diabetes is due to environmental factors, but the individuals developing the conditions possess a strong genetic predisposition. Observational surveys and intervention studies have shown that excess body fatness is the major environmental cause of type 2 diabetes, and that even a minor weight loss can prevent its development in high-risk subjects. Maintenance of a healthy body weight in susceptible individuals requires 45–60 minutes physical activity daily, a fat-reduced diet with plenty of fruit, vegetables, whole grain, and lean meat and dairy products, and moderate consumption of calorie containing beverages. The use of table values to predict the glycemic index of meals is of little – if any – value, and the role of a low-glycemic index diet for body weight control is controversial. The replacement of starchy carbohydrates with protein from lean meat and lean dairy products enhances satiety, and facilitate weight control. It is possible that dairy calcium also promotes weight loss, although the mechanism of action remains unclear. A weight loss of 5–10% can be induced in almost all obese patients providing treatment is offered by a professional team consisting of a physician and dieticians or nurses trained to focus on weight loss and maintenance. Whereas increasing daily physical activity and regular exercise does not significantly effect the rate of weight loss in the induction phase, it plays an important role in the weight maintenance phase due to an impact on daily energy expenditure and also to a direct enhancement of insulin sensitivity.

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