Searched for: subject:"Cacao"
(1 - 6 of 6)
document
Kruizinga, A.G. (author), Briggs, D. (author), Crevel, R.W.R. (author), Knulst, A.C. (author), Bosch, L.M.C.v.d. (author), Houben, G.F. (author), TNO Kwaliteit van Leven (author), KvL (author)
Previously, TNO developed a probabilistic model to predict the likelihood of an allergic reaction, resulting in a quantitative assessment of the risk associated with unintended exposure to food allergens. The likelihood is estimated by including in the model the proportion of the population who is allergic, the proportion consuming the food and...
article 2008
document
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
document
Smeets, P.A.M. (author), de Graaf, C. (author), Stafleu, A. (author), van Osch, M.J.P. (author), Nievelstein, R.A.J. (author), van der Grond, J. (author), TNO Kwaliteit van Leven (author)
Background: The brain plays a crucial role in the decision to eat, integrating multiple hormonal and neural signals. A key factor controlling food intake is selective satiety, ie, the phenomenon that the motivation to eat more of a food decreases more than does the motivation to eat foods not eaten. Objective: We investigated the effect of...
article 2006
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Jansen, S.C. (author), van Dusseldorp, M. (author), Bottema, K.C. (author), Dubois, A.E.J. (author)
Objective: To evaluate the scientific evidence for purported intolerance to dietary biogenic amines. Data Sources: MEDLINE was searched for articles in the English language published between January 1966 and August 2001. The keyword biogenic amin* was combined with hypersens*, allerg*, intoler*, and adverse. Additionally, the keywords histamine,...
article 2003
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Brugman, E. (author), Meulmeester, J.F. (author), van der Spee-Wekke, A. (author), Beuker, R.J. (author), Radder, J.J. (author), Verloove-Vanhorick, S.P. (author), TNO Preventie en Gezondheid (author)
Objectives: To provide national figures on the prevalence of self-reported food hypersensitivity (S-FH), and the association with socio-demographic variables and some health indicators in schoolchildren in The Netherlands. Design: As part of the Child Health Monitoring System, data were collected from 4450 children, who were invited for a...
article 1998
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Wijsman, J.A. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The investigation in question deals with the iron contamination in cocoa and chocolate products. Semi finished goods as well as finished products were examined. An average of 29 mg/kg total iron (i.e. ionic + metallic iron) was found in cocoabeans. The iron content of cocoa shells was approximately 10 fold higher. The process of grinding roasted...
article 1978
Searched for: subject:"Cacao"
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