<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1523</journal-id>
<journal-title><![CDATA[Revista mexicana de trastornos alimentarios]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. de trastor. aliment]]></abbrev-journal-title>
<issn>2007-1523</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Iztacala]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-15232021000200183</article-id>
<article-id pub-id-type="doi">10.22201/fesi.20071523e.2021.2.740</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Complejidad textural: la percepción como determinante de la conducta de comer]]></article-title>
<article-title xml:lang="en"><![CDATA[Textural complexity: from perception to eating behavior]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Saenz-Pardo-Reyes]]></surname>
<given-names><![CDATA[Erika]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Espinoza]]></surname>
<given-names><![CDATA[Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Padilla Galindo]]></surname>
<given-names><![CDATA[María del Rocío]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Baja California Facultad de Medicina Mexicali ]]></institution>
<addr-line><![CDATA[Mexicali Baja California]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Red Internacional de Investigaciones en Comportamiento Alimentario y Nutrición  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Guadalajara Centro Universitario del Sur Instituto de Investigaciones en Comportamiento Alimentario y Nutrición]]></institution>
<addr-line><![CDATA[Cd. Guzmán Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>11</volume>
<numero>2</numero>
<fpage>183</fpage>
<lpage>192</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-15232021000200183&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-15232021000200183&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-15232021000200183&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Complejidad textural: la percepción como determinante de la conducta de comer. El presente trabajo expone una revisión narrativa del papel que desempeñan las propiedades sensoriales de la comida, específicamente la complejidad de la textura, sobre la conducta de comer y la ingesta hasta la saciación. Se destaca la importancia de la percepción para la adquisición del conocimiento de la textura y la complejidad de la comida, como el origen de las expectativas y el comportamiento alimentario. Posteriormente se presentan los argumentos que establecen que la complejidad de la textura de la comida es un elemento fundamental para la modificación de la conducta de comer y la respuesta de saciación. Finalmente, se exponen los posibles mecanismos de acción.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Textural complexity: from perception to eating behavior. This paper presents a narrative review of the role of sensory properties of food, specifically textural complexity, on eating behavior and intake to satiation. The importance of perception for the acquisition of knowledge of food texture and complexity is highlighted as the origin of eating expectations and behavior. Subsequently, arguments are presented establishing that the complexity of food texture is a fundamental element for the modification of eating behavior and satiation response. Finally, possible mechanisms of action are discussed.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[complejidad de la comida]]></kwd>
<kwd lng="es"><![CDATA[complejidad de la textura]]></kwd>
<kwd lng="es"><![CDATA[comportamiento alimentario]]></kwd>
<kwd lng="es"><![CDATA[saciación]]></kwd>
<kwd lng="en"><![CDATA[food complexity]]></kwd>
<kwd lng="en"><![CDATA[textural complexity]]></kwd>
<kwd lng="en"><![CDATA[eating behavior]]></kwd>
<kwd lng="en"><![CDATA[satiation]]></kwd>
</kwd-group>
</article-meta>
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