Searched for: author:"van Vliet, T."
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Rubingh, C.M. (author), van Erk, M.J. (author), Wopereis, S. (author), van Vliet, T. (author), Verheij, E.R. (author), Cnubben, N.H.P. (author), van Ommen, B. (author), van der Greef, J. (author), Hendriks, H.F.J. (author), Smilde, A.K. (author)
Many benefits can be gained if multi-factorial diseases with a high incidence and prevalence are better understood. Sophisticated approaches like multilevel analyses are needed to discover subtle differences between healthy people and people at the onset of disease in these types of studies. Multilevel analysis generates different sub-models for...
article 2011
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Meinders, M.B.J. (author), van Nieuwenhuijzen, N.H. (author), Tromp, R.H. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author), KvL (author)
Water - sorption and dynamic properties of bread crust have been studied in gravimetric sorption experiments. Water uptake and loss were measured while relative humidity (RH) was stepwise increased or decreased (isotherm experiment) or varied between two adjusted values (oscillatory experiment). Experimental results were compared with the...
bookPart 2010
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van Erk, M.J. (author), Wopereis, S. (author), Rubingh, C. (author), van Vliet, T. (author), Verheij, E. (author), Cnubben, N.H. (author), Pedersen, T.L. (author), Newman, J.W. (author), Smilde, A.K. (author), Greef, J.V.D. (author), Hendriks, H.F. (author), van Ommen, B. (author), TNO Kwaliteit van Leven (author)
Background. Chronic systemic low-grade inflammation in obese subjects is associated with health complications including cardiovascular diseases, insulin resistance and diabetes. Reducing inflammatory responses may reduce these risks. However, available markers of inflammatory status inadequately describe the complexity of metabolic responses to...
article 2010
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Primo-Martín, C. (author), Sanz, T. (author), Steringa, D.W. (author), Salvador, A. (author), Fiszman, S.M. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
The performance of batters containing cellulose derivatives (methyl cellulose (A4M), three hydroxypropylmethyl celluloses (E4M, F4M and K4M) with different degree of hydroxypropyl and/or methyl substitution and carboxymethyl cellulose (CMC)) to produce crispy deep-fried snacks crusts was studied by using a deep-fried crust model. Their...
article 2010
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van Nieuwenhuijzen, N.H. (author), Tromp, R.H. (author), Mitchell, J.R. (author), Primo-Martín, C. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties such as crispness. This crispy character is lost above a certain water activity. It is not known what exactly is happening in these crusts when water enters. So is it unclear whether it is the change in the starch or the gluten that initiates the...
article 2010
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Primo-Martín, C. (author), van Dalen, G. (author), Meinders, M.B.J. (author), Don, A. (author), Hamer, R.H. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
Bread crust crispness is lost when water migrates from crumb to crust during storage. To what extent water migration is influenced by morphology is not known. Therefore, the effect of crispy rolls morphology on crust crispness was studied. Crispy rolls were prepared at three proving volumes: 300 mL (short proving), 500 mL (control) and 800 mL ...
article 2010
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van Vliet, T. (author), van Aken, G.A. (author), de Jongh, H.H.J. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven (author)
Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such as creamy, crumbly and watery. The perception of these attributes is strongly related to the way the food is processed during food intake, mastication, swallowing of it and during the...
article 2009
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Wopereis, S. (author), de Rubingh, C.M. (author), van Erk, M.J. (author), Verheij, E.R. (author), van Vliet, T. (author), Cnubben, N.H. (author), Smilde, A.K. (author), van der Greef, J. (author), van Ommen, B. (author), Hendriks, H.F. (author), TNO Kwaliteit van Leven (author)
BACKGROUND: The prevalence of overweight is increasing globally and has become a serious health problem. Low-grade chronic inflammation in overweight subjects is thought to play an important role in disease development. Novel tools to understand these processes are needed. Metabolic profiling is one such tool that can provide novel insights into...
article 2009
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Primo-Martín, C. (author), Sözer, N. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
A crust model is described that is suited to study crispness of bread crusts as a function of steady state water activity. The study of crispness of this type of products as a function of water activity is complicated since the way a bread crust fractures does not depend on the crust only but also on the properties of the crumb, the curvature of...
article 2009
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Hamer, R. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
article 2008
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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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Visser, J.E. (author), de Beukelaer, H. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
article 2008
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Primo-Martín, C. (author), de Beukelaer, H. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
The effect of air and vacuum cooling on the fracture behaviour and accompanying sound emission, moisture content and crispness of bread crust were investigated. Vacuum cooling resulted in rapid evaporative cooling of products that contained high moisture content. Fracture experiments showed a clear dependence of fracture properties on the way...
article 2008
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Ganzevles, R.A. (author), Fokkink, R. (author), van Vliet, T. (author), Cohen Stuart, M.A. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)
Based on earlier reported surface rheological behaviour two factors appeared to be important for the functional behaviour of mixed protein/polysaccharide adsorbed layers at air/water interfaces: (1) protein/polysaccharide mixing ratio and (2) formation history of the layers. In this study complexes of β-lactoglobulin (positively charged at pH 4...
article 2008
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Primo-Martín, C. (author), de Beukelaer, H. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
The influence of the formulation on the crispness of bread crust was studied. Crispness is a relevant sensory attribute that depends on several factors particularly the plasticizer content (water), the mechanical properties of the solid matrix and the morphological architecture of the bread. Enzymes and additives were used to modify the bread...
article 2008
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van Nieuwenhuijzen, N.H. (author), Primo-Martín, C. (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)
A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amount of water absorbed or the water activity (a w) that leads to a loss of crispness. The hysteresis effect observed when recording a water sorption isotherm allowed us to study the effects of aw and moisture content separately. All experiments...
article 2008
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van Vliet, T. (author), Jacobs, R.G.J.M. (author), de Deckere, E. (author), van den Berg, H. (author), de Bree, A. (author), van der Put, N.M.J. (author), TNO Kwaliteit van Leven (author)
Objective: To determine the effect of folic acid, vitamin B6 and B12 fortified spreads on the blood concentrations of these vitamins and homocysteine. Design and setting: A 6-week randomized, double-blinded, placebo-controlled, parallel trial carried out in a clinical research center. Subjects: One hundred and fifty healthy volunteers (50% males...
article 2007
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van Nieuwenhuijzen, N.H. (author), Tromp, R.H. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
In this work, water sorption kinetics of bread crust are described using an oscillatory sorption test in combination with a Langmuir type equation. Both kinetic and thermodynamic information could be obtained at the same time. An advantage of applying a Langmuir type equation for a quantitative description of the water uptake kinetics is that no...
article 2007
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van Vliet, T. (author), Castro-Prada, E.M. (author), Luyten, H. (author), Lichtendonk, W. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven (author)
A detailed study was performed to simultaneously measure the mechanical and acoustic properties of crispy cellular solid foods. Different critical aspects are discussed in order to assess optimal test conditions. These are primarily data sampling rate, microphone positioning, frequency spectrum of interest, sound/noise ratio and selection of...
article 2007
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van Vliet, T. (author), de Bruin, R. (author), TNO Defensie en Veiligheid (author)
Dutch military personal are more frequently than in the past confronted with conflicts in an urban environment and with opponents who make use of unconventional means to achieve their goals. Often it’s not quite clear what the aims of the local population are, nevertheless, the responses of the Dutch military must be adequate and this means that...
conference paper 2007
Searched for: author:"van Vliet, T."
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