Searched for: subject%3A%22%25CE%25B1%255C-Amylase%22
(1 - 7 of 7)
document
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
document
Meijster, T. (author), Tielemans, E. (author), de Pater, N. (author), Heederik, D. (author), TNO Kwaliteit van Leven (author)
Introduction: Recent studies have shown that even low exposure levels to flour dust and related allergens can cause severe respiratory symptoms. In The Netherlands the Dutch government and responsible branch organizations [from bakeries (traditional & industrial), flour mills and bakery ingredient producers] signed a covenant to reduce exposure...
article 2006
document
Bogdanovic, J. (author), Koets, M. (author), Sander, I. (author), Wouters, I. (author), Meijster, T. (author), Heederik, D. (author), van Amerongen, A. (author), Doekes, G. (author), TNO Kwaliteit van Leven (author)
Background: Occupational allergen exposure assessment usually requires airborne dust sampling at the worksite followed by dust extraction and enzyme immunoassay (EIA) analysis at the laboratory. Use of semiquantitative lateral flow immunoassays (LFIAs) may allow a more rapid detection procedure with direct on-site demonstration of a bioallergen...
article 2006
document
de Wijk, R.A. (author), Prinz, J.F. (author), Engelen, L. (author), Weenen, H. (author), TNO Voeding (author)
The role of salivary α-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting custards with added α-amylase or decreased by presenting custards with added acarbose, an amylase inhibitor. For starch...
article 2004
document
van der Maarel, M.J.E.C. (author), van der Veen, B. (author), Uitdehaag, J.C.M. (author), Leemhuis, H. (author), Dijkhuizen, L. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Starch is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. A large-scale starch processing industry has emerged in the last century. In the past decades, we have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the production of maltodextrin,...
article 2002
document
van der Meulen, R.M. (author), Lamers, G.E.M. (author), Caspers, M.P.M. (author), Heistek, J.C. (author), de Boer, A.H. (author), van Duijn, B. (author), Wang, M. (author), Centraal Instituut voor Voedingsonderzoek TNO TNO Voeding (author)
In isolated embryos from dormant barley grains, synergistic effects of fusicoccin (FC) and gibberellic acid (GA3) were observed on the induction of α-amylase mRNA expression. However, no α-amylase mRNA expression could be induced by both agents in embryos from non-dormant grains. Both light- and electron-microscopy studies demonstrated that...
article 2000
document
Somers, W.A.C. (author), Koenen, P.H.M. (author), Rozie, H.J. (author), Visser, J. (author), Rombouts, F.M. (author), van 't Riet, K. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The isolation and purification of α-amylase from an industrial enzyme sample is described using crosslinked starch powder as an affinity adsorbent. The process was studied with regard to the stability of the adsorbent, the stability of the enzyme, and the capacity of the adsorbent for the enzyme. The adsorbent was used in a repeated adsorption...
article 1995
Searched for: subject%3A%22%25CE%25B1%255C-Amylase%22
(1 - 7 of 7)