Searched for: author:"Janssen, A.M."
(1 - 17 of 17)
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Janssen, A.M. (author), Kremer, S. (author), van Stipriaan, W.L. (author), Noort, M.W.J. (author), de Vries, J.H.M. (author), Temme, E.H.M. (author)
Background: Processed foods are major contributors to excessive sodium intake in Western populations. We investigated the effect of food reformulation on daily dietary sodium intake. Objective: To determine whether uninformed consumers accept reduced-sodium lunches and to determine the effect of consuming reduced-sodium lunches on 24-hour...
article 2015
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Havenaar, R. (author), de Jong, A. (author), Koenen, M.E. (author), van Bilsen, J. (author), Janssen, A.M. (author), Labij, E. (author), Westerbeek, H.J.M. (author)
Aim of this study was to investigate the digestion of transglutaminase cross-linked caseinate (XLC) versus native caseinate (NC) in solution and in cheese spread under digestive conditions for adults and children mimicked in a gastrointestinal model. Samples were collected for gel electrophoresis and nitrogen analysis. The results showed no...
article 2013
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Bolhuis, D.P. (author), Temme, E.H.M. (author), Koeman, F.T. (author), Noort, M.W.J. (author), Kremer, S. (author), Janssen, A.M. (author)
Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on...
article 2011
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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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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
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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
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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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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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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), 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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Jellema, R.H. (author), Janssen, A.M. (author), Terpstra, M.E.J. (author), de Wijk, R.A. (author), Smilde, A.K. (author), TNO Kwaliteit van Leven (author)
Characteristics of food products are commonly assessed in series of sensory studies to gain insight which can be used, for instance, for product development. Sensory studies are very time-consuming and susceptible to large sources of variation. Assessing information about (new) products by means of instrumental measurements would be very...
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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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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Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), Weenen, H. (author), Bosman, F. (author)
This study examined the effect of oral and product temperature on the perception of texture and flavor attributes. A trained panel assessed 21 texture and flavor attributes in one high-fat and one low-fat product of two semi-solids: custard dessert and mayonnaise. The products were evaluated at 10, 22 or 35°C in combination with oral...
article 2003
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Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), van der Bilt, A. (author), Weenen, H. (author), Bosman, F. (author)
The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a...
article 2003
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van Vliet, T. (author), Janssen, A.M. (author), Bloksma, A.H. (author), Walstra, P. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Mechanisms that can be responsible for the ability of wheat flour doughs to retain gas are discussed. It is concluded that the relevant types of physical instabilities are Ostwald ripening (disproportionation) and coalescence of gas cells. The extent of Ostwald ripening is probably primarily controlled by surface rheological properties; it...
article 1992
Searched for: author:"Janssen, A.M."
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