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Schlunk, F. (author), Fisher, P. (author), Princen, H.M.G. (author), Rex, A. (author), Prinz, V. (author), Foddis, M. (author), Lütjohann, D. (author), Laufs, U. (author), Endres, M. (author)
Monoclonal anti-proprotein convertase subtilisin/kexin type 9 (PSCK9) neutralizing antibodies effectively lower plasma cholesterol levels and decrease cardiovascular events but also raised some concern that cognitive function could worsen as a side effect. Here, we performed experiments in mice to characterize the effect of anti-PCSK9 antibodies...
article 2021
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Schlunk, F. (author), Fisher, P. (author), Princen, H.M.G. (author), Rex, A. (author), Prinz, V. (author), Foddis, M. (author), Lütjohann, D. (author), Laufs, U. (author), Endres, M. (author)
Anti-PCSK9 (proprotein convertase subtilisin/kexin type 9) antibodies lower low-density lipoprotein cholesterol levels and significantly reduce cardiovascular end points.1 Safety concerns were raised as ultra-low levels of low-density lipoprotein cholesterol can be achieved. Low cholesterol levels are associated with an increased rate of...
article 2020
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Terpstra, M.E.J. (author), Jellema, R.H. (author), Janssen, A.M. (author), de Wijk, R.A. (author), Prinz, J.F. (author), van der Linden, E. (author), TNO Kwaliteit van Leven (author)
Commercial and model mayonnaises varying in fat content and type and amount of thickener were characterized by sensory analysis, rheological measurements and novel instrumental measurements covering other physicochemical properties and/or reflecting changes of food properties during oral processing. Predictions of texture attributes by...
article 2009
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de Wijk, R.A. (author), Kapper, C. (author), Borsboom, P. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Food coatings that remain after swallowing starch-based or CMC-based custard desserts were investigated for 19 subjects. Foods were orally processed for 5 s using a pre-defined protocol, after which the food was swallowed. The remaining food coating was assessed sensorially as well as instrumentally using turbidity of rinse water. The...
article 2009
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Janhoj, T. (author), Frost, M.B. (author), Prinz, J. (author), Ipsen, R. (author), TNO Kwaliteit van Leven (author)
This study explored relationships between physical/chemical and sensory properties using a set of 20 low-fat and non-fat cream cheeses. High correlations were found between several descriptors; hand resistance (i.e., tactile firmness) was best predicted by squeezing flow viscometry (r = 0.90) and followed by dynamic oscillation (r = 0.86),...
article 2009
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de Wijk, R.A. (author), Polet, I.A. (author), Bult, J.H.F. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three...
article 2008
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de Wijk, R.A. (author), Zijlstra, N. (author), Mars, M. (author), de Graaf, C. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Two studies investigated the effect of a food's viscosity on bite size, bite effort and food intake using a standardized protocol in which subjects sipped through a straw every 20 s for a period of 15 min from one of two products, a chocolate-flavored dairy drink and a chocolate-flavored dairy semi-solid, matched for energy density. In the first...
article 2008
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Prinz, J.F. (author), de Wijk, R.A. (author), Huntjens, L.A.H. (author), Engelen, L. (author), Polet, I.A. (author), TNO Kwaliteit van Leven (author)
It has been generally assumed that fat is detected by its flavour and by its lubrication of the oral mucosa. A recent study reported a correlation of -.99 between perceived temperature of a product and its fat content. This was significantly higher than correlations of sensory scores for fat flavour, mouthfeel, and afterfeel. This suggested a...
article 2007
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Prinz, J.F. (author), Janssen, A.M. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The intra-oral processing of semi-solids foods is dominated by effects due to tongue movement. These movements subject the food to shear forces and mix it with saliva. Both actions tend to reduce the viscosity of the products. These changes are perceived as "melting" by sensory panellists. In a previous study where subjects were trained to use a...
article 2007
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de Wijk, R.A. (author), Dijksterhuis, G. (author), Vereijken, P. (author), Prinz, J.F. (author), Weenen, H. (author), TNO Kwaliteit van Leven (author)
Sensitivity to 6-n-propylthiouracil (PROP) for a group of 180 naïve consumers was related to their perception of 16 commercially available vanilla custard desserts. Rated intensities of taste and texture attributes varied moderately and inconsistently with PROP sensitivity. In contrast, discriminative ability increased with PROP sensitivity...
article 2007
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de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. In addition, the foods were measured instrumentally with regard to their lubricative properties,...
article 2007
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Engelen, L. (author), van den Keybus, P.A.M. (author), de Wijk, R.A. (author), Veerman, E.C.I. (author), Amerongen, A.V.N. (author), Bosman, F. (author), Prinz, J.F. (author), van der Bilt, A. (author), TNO Kwaliteit van Leven (author)
Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from...
article 2007
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Prinz, J.F. (author), de Wijk, R.A. (author), Huntjens, L. (author), TNO Kwaliteit van Leven (author)
Frictional conditions in the mouth are thought by food scientists to be critical to the perception of important food attributes such as astringency, smoothness, roughness, slipperiness, etc. This ability to detect friction probably evolved to avoid foods that could wear the teeth excessively. In modern humans, sensations related to friction and...
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
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de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
The role of friction in food texture sensations are reviewed with the focus on results from our own laboratory, concentrating on texture sensations that are affected by the lubricative properties (e.g., roughness and creaminess), by the viscosity (e.g., melting and thickness) and by the used thickeners (e.g., airiness and heterogeneity). A food...
article 2006
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de Wijk, R.A. (author), Terpstra, M.E.J. (author), Janssen, A.M. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Results of sensory, physiological and physico-chemical studies from our laboratory on perceived creaminess of semi-solids foods are reviewed. Most results stem from studies using model vanilla custard desserts, allowing systematic variation of fat, flavor and thickener properties. The generalizability of the custard results was verified for...
article 2006
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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
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de Hoog, E.H.A. (author), Prinz, J.F. (author), Huntjens, L. (author), Dresselhuis, D.M. (author), van Aken, G.A. (author), TNO Kwaliteit van Leven (author)
The friction between surfaces in relative motion lubricated by food emulsions has been measured. Different types of surfaces were tested, including metal, glass, rubber, and mucosal surfaces (pig tongue and pig esophagus). We demonstrate that the load-dependent behavior of the coefficient of kinetic friction was different for various types of...
article 2006
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de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Instrumentally measured in vitro friction in semi-solid foods was related to oral texture sensations. Increased fat content resulted in lower sensations of roughness, higher sensations of creaminess, and lower friction, suggesting that lubrication is the mechanism by which fat affects oral texture in low fat foods. Starch breakdown by salivary...
article 2005
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Terpstra, M.E.J. (author), Janssen, A.M. (author), Prinz, J.F. (author), de Wijk, R.A. (author), Weenen, H. (author), van der Linden, E. (author), TNO Kwaliteit van Leven (author)
We investigated the relationship between orally perceived thickness and calculated shear stress on the tongue for mayonnaise and custard. To this end, the applicability of the models of Kokini et al. (1977), describing the mechanical breakdown in the mouth, have been tested. Within a limited range of shear stresses (mayonnaise < 150 Pa; custard ...
article 2005
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