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Janssen, A.M. (author), van de Pijpekamp, A.M. (author), Labiausse, D. (author), TNO Kwaliteit van Leven (author)
In this study, the differential breakdown of protein gels containing four types of high and low cross-linked starch granules were studied. Susceptibility to saliva-induced breakdown of starch granules and the consequences of these for overall breakdown of the gel matrix were captured using a multiple extrusion cell (MEC). Gels filled with two...
article 2009
document
Zinoviadou, K.G. (author), Janssen, A.M. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)
Predictability of the perception of foods thickened by polysaccharides is only poor. Therefore, the effect of saliva on the lubrication properties of 2 types of neutral polysaccharides, cross-linked starch and locust bean gum, was studied. Despite the similar bulk rheological behavior of the 2 polysaccharides, the starch solution exhibited a...
article 2008
document
de Jongh, H.H.J. (author), Janssen, A.M. (author), TNO Kwaliteit van Leven (author)
By analyzing swabs from different locations in the mouth (front and middle part of the tongue, cheek and palate) of four subjects after oral processing of dressings, the composition of the retained material was evaluated in time using infrared spectroscopy in an attempt to substantiate the physical origin of differences in afterfeel sensations...
article 2007
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Janssen, A.M. (author), Terpstra, M.E.J. (author), de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of custards was studied. The so-called structure breakdown cell was used to characterize saliva-induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological...
article 2007
document
de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), TNO Kwaliteit van Leven (author)
A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects of the perceived oral texture of starch-based vanilla custard desserts. These tests include measurements of the food's infra-red reflectance (IRR), of the turbidity of spat-out rinse water, and of the friction between the food and the oral tissue....
article 2006
document
Dunnewind, B. (author), Janssen, A.M. (author), van Vliet, T. (author), Weenen, H. (author), TNO Voeding (author)
The relative importance of cohesion and adhesion for sensory stickness of semisolid foods was investigated using a texture analyzers. Products included commercial mayon-naises, custard desserts and warm sauces which varied in apparent viscosity between 0.3 and 18.3 Pa.s. It was observed that the predictive value of the mathematical models did...
article 2004
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