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Sensory Evaluation of Foods Formulated With Seaweeds and Their Effect on Satiety and Food Intake
The study investigates the sensory characteristics, consumer perception and the effect on satiety and food intake of the meal with added Chondrus crispus seaweed produced by Acadian Seaplants in Atlantic Canada.
Age
19 - 35 years
Sex
MALE
Healthy Volunteers
Yes
Appetite Lab
Halifax, Nova Scotia, Canada
Start Date
September 30, 2021
Primary Completion Date
October 31, 2025
Completion Date
December 31, 2025
Last Updated
August 17, 2025
32
ESTIMATED participants
Food
OTHER
Lead Sponsor
Mount Saint Vincent University
Collaborators
Data Source & Attribution
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