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Baltsavias, A. (author), Jurgens, A. (author), van Vliet, T. (author)
article 1999
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Notten, W.R.F. (author), Passchier, W.F. (author), van Vliet, P.W. (author), TNO Preventie en Gezondheid (author)
article 1997
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Stulemeijer, J. (author), van Vliet, F.E. (author), Benoist, K.W. (author), Maat, D.H.P. (author), Smit, M.K. (author), TNO Fysisch en Elektronisch Laboratorium (author)
Feasibility of an extremely compact photonic integrated circuit for controlling phase and amplitude of a 16- element phased-array microwave antenna has been demonstrated experimentally
article 1999
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Wang, M. (author), van Vliet, T. (author), Hamer, R.J. (author), TNO Voeding (author)
During the wet separation of starch and gluten, both water extractable pentosans (WEP) and water unextractable solids (WUS) have a negative effect on gluten yield. Gluten properties are also affected: the gluten becomes less extensible. In comparison to the control, addition of WUS or WEP resulted in less gluten with a higher maximum resistance...
article 2004
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Kennedy, S. (author), Jin, X. (author), Yu, H. (author), Zhong, S. (author), Magill, P. (author), van Vliet, T. (author), Kistemaker, C. (author), Voors, C. (author), Pasman, W. (author), TNO Kwaliteit van Leven (author)
A proof-of-concept study to assess the safety and efficacy of a traditional Chinese medicine formula as treatment for primary dysmenorrhea showed no statistically significant benefit over placebo. However, some efficacy parameters suggested possible superiority of the active treatment and so a larger study needs to be performed to determine...
article 2006
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Verhoef, P. (author), van Vliet, T. (author), Olthof, M.R. (author), Katan, M.B. (author), TNO Kwaliteit van Leven (author)
Background: A high plasma concentration of total homocysteine (tHcy) is associated with increased risk of cardiovascular disease. A high protein intake and hence a high intake of methionine-the sole dietary precursor of homocysteine-may raise plasma tHcy concentrations. Objectives: We studied whether high intake of protein increases plasma...
article 2005
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Janssen, E.G.O.N. (author), van Vliet, M. (author), TNO Bouw en Ondergrond (author)
article 2006
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Baltsavias, A. (author), Jurgens, A. (author), van Vliet, T. (author)
article 1999
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van Vliet, T. (author), Martin, A.H. (author), Bos, M.A. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Recent studies on gelation and interfacial properties of vegetable protiens are reviewed. Attention is focused on legume proteins, mainly soy proteins, and on wheat proteins. The rheological properteis of vegetable protein gels as a function of heating time or temperature is discussed as well as the interfacial gelation upon adsorption of soy...
article 2002
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Hamer, R. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
article 2008
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van Vliet, A.K. (author), van Thiel, G.C.F. (author), Naaktgeboren, N. (author), Cohen, L.H. (author), Gaubius Instituut TNO (author)
Lovastatin and simvastatin are strong inhibitors of cholesterol synthesis in cultured human granulosa cells, as measured within 6 days after isolation, with IC50-values of respectively 27.0 and 18.2 nM obtained after 3.5 hours of incubation with the drugs. Pravastatin is a much weaker inhibitor of cholesterol synthesis (IC50-value of 977.8 nM)...
article 1996
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van Vliet, A.K. (author), van Thiel, G.C.F. (author), Huisman, R.H. (author), Moshage, H. (author), Yap, S.H. (author), Cohen, L.H. (author), TNO Preventie en Gezondheid (author)
The three vastatins examined, lovastatin, simvastatin and pravastatin, are equally strong inhibitors of the sterol synthesis in human hepatocytes in culture with IC50-values of 4.1, 8.0 and 2.0 nM, respectively. However, in the human extrahepatic cells: umbilical vascular endothelial cells, retinal pigment epithelial cells, cornea fibroblasts...
article 1995
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Dunnewind, B. (author), van Vliet, T. (author), Orsel, R. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The use of enzymes such as peroxidases or glucose oxidase instead of chemical oxidants is a very interesting option for improving breadmaking performance of doughs. In this study the effect of such enzymes on bulk rheological properties of dough was quantified and their influence on the polymer network in dough deduced. Small deformation...
article 2002
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Salek, R.M. (author), Neumann, S. (author), Schober, D. (author), Hummel, J. (author), Billiau, K. (author), Kopka, J. (author), Correa, E. (author), Reijmers, T. (author), Rosato, A. (author), Tenori, L. (author), Turano, P. (author), Marin, S. (author), Deborde, C. (author), Jacob, D. (author), Rolin, D. (author), Dartigues, B. (author), Conesa, P. (author), Haug, K. (author), Rocca-Serra, P. (author), O’Hagan, S. (author), Hao, J. (author), van Vliet, M. (author), Sysi-Aho, M. (author), Ludwig, C. (author), Bouwman, J. (author), Cascante, M. (author), Ebbels, T. (author), Griffin, J.L. (author), Moing, A. (author), Nikolski, M. (author), Oresic, M. (author), Sansone, S.A. (author), Viant, M.R. (author), Goodacre, R. (author), Günther, U.L. (author), Hankemeier, T. (author), Luchinat, C. (author), Walther, D. (author), Steinbeck, C. (author)
article 2015
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Martin, A.H. (author), Grolle, K. (author), Bos, M.A. (author), Stuart, M.A.C. (author), van Vliet, T. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
A series of proteins was studied with respect to their ability to form a network at the air/water interface and their suitability as foaming agents and foam stabilizers. Proteins were chosen with a range of structures from flexible to rigid/globular: β-casein, β-lactoglobulin, ovalbumin, and (soy) glycinin. Experiments were performed at neutral...
article 2002
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Yepes, C. (author), Gandini, E. (author), Monni, S. (author), Neto, A. (author), van Vliet, F.E. (author), Cavallo, D. (author)
In this letter, we present a design of a linear array of tilted dipoles to achieve radiation patterns with asymmetric angular filtering characteristics. To realize the asymmetric radiation, the dipole elements are spaced by a distance larger than half a wavelength, thus allowing for grating lobes to occur in the visible region. Moreover, the...
article 2020
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Alkemade, F.E. (author), van Vliet, P. (author), Henneman, P. (author), van Dijk, K.W. (author), Hierck, B.P. (author), van Munsteren, J.C. (author), Scheerman, J.A. (author), Goeman, J.J. (author), Havekes, L.M. (author), Gittenberger-de Groot, A.C. (author), van den Elsen, P.J. (author), de Ruiter, M.C. (author), TNO Kwaliteit van Leven (author)
We recently demonstrated that neointima formation of adult heterozygous apolipoprotein E (apoE+/-) offspring from hypercholesterolemic apoE-/- mothers was significantly increased as compared with genetically identical apoE+/- offspring from normocholesterolemic wild-type mothers. Since atherosclerosis is the consequence of a complex...
article 2010
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Klein Velderman, M. (author), Pannebakker, F.D. (author), van Vliet, W. (author), Reijneveld, S.A. (author)
Objective: Parental divorce has strong impacts on children. Evidence-based programs to support young children after parental divorce are rare. The U.S.-developed Children of Divorce Intervention Program (CODIP) is one of these. CODIP’s effectiveness outside the U.S. setting is to be further replicated. This study aimed at cultural adaptation of...
article 2018
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van Nieuwenhuijzen, N.H. (author), Meinders, M.B.J. (author), Tromp, R.H. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author), KvL (author)
Crispness is an important quality characteristic of dry solid food products such as crispy rolls. Its retention is directly related to the kinetics of water uptake by the crust. In this study, a method for the evaluation of the water sorption kinetics in bread crust is proposed. Two different sorption experiments were used: an oscillatory...
article 2008
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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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