Searched for: subject%3A%22Cereal%22
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Wacoo, A.P. (author), Mukisa, I.M. (author), Meeme, R. (author), Byakika, S. (author), Wendiro, D. (author), Sybesma, W. (author), Kort, R. (author)
Fermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on consumer acceptability. This study evaluated probiotic enrichment and detoxification of kwete, a commonly consumed...
article 2019
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Ross, A.B. (author), van der Kamp, J.W. (author), King, R. (author), Lê, K.A. (author), Mejborn, H. (author), Seal, C.J. (author), Thielecke, F. (author)
Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole-grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-grain foods, yet these do not account for the diversity of food products that contain cereals. With the goal of...
article 2017
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Heiniö, R.L. (author), Noort, M.W.J. (author), Katina, K. (author), Alam, S.A. (author), Sozer, N. (author), de Kock, H.L. (author), Hersleth, M. (author), Poutanen, K. (author)
Background: Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain foods is rather scarce. Scope and approach: Many cereals like rye, oats, barley and sorghum are actually used mainly as...
article 2016
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van der Kamp, J.W. (author), Poutanen, K. (author), Seal, C.J. (author), Richardson, D.P. (author)
Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased...
article 2014
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Rouau, X. (author), Mateo-Anson, N. (author), Barron, C. (author), Chaurand, M. (author), Lullien-Pellerin, V. (author), Mabille, F. (author), Samson, M.-F. (author), Abecassis, J. (author), Hemery, Y. (author), TNO Kwaliteit van Leven (author)
Wheat bioactive compounds (fibres, minerals, vitamins, antioxidants) are concentrated in grain outer layers, which constitute the bran fraction obtained after the milling process leading to the white flour. In order to improve the health value of the flours, whole grains can be processed or alternatively, bran fractions can be added to white...
article 2010
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van de Vijver, L.P.L. (author), van den Bosch, L.M.C. (author), van den Brandt, P.A. (author), Goldbohm, R.A. (author), TNO Kwaliteit van Leven (author)
Objectives: To assess the association of whole-grain and (cereal) fibre intake with body mass index (BMI) and with the risk of being overweight (BMI ≥ 25) or obese (BMI ≥ 30 kg m-2). Subjects: A total of 2078 men and 2159 women, aged 55-69 years, were included in the analysis, after exclusion of subjects with diagnosed cancer or deceased within...
article 2009
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van der Kamp, J.W. (author), TNO Kwaliteit van Leven (author)
Obesity and related diseases, including cardiovascular diseases and type-2 diabetes is developing into a world wide epidemic, with a major impact on the quality of life of a growing part of the world's population and on costs of health care. Recent reviews of large scale cohort indicate that dietary shifts from refined grain products to whole...
conference paper 2009
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Poutanen, K. (author), Shepherd, R. (author), Shewry, P.R. (author), Delcour, J.A. (author), Björck, I. (author), van der Kamp, J.W. (author), TNO Kwaliteit van Leven (author)
Cereal foods are an important source of carbohydrates and dietary fiber in our diet. Epidemiological evidence increasingly demonstrates that a diet rich in whole grain is protective against development of diet-related disorders such as cardiovascular disease and type 2 diabetes. The majority of cereal foods today, however, are made from refined...
article 2008
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TNO Kwaliteit van Leven (author), Chanteranne, B. (author), Branca, F. (author), Kardinaal, A. (author), Wahala, K. (author), Braesco, V. (author), Ladroite, P. (author), Brouns, F. (author), Coxam, V. (author)
The estrogenic effects of soy isoflavones (IF) on symptoms of menopause are of particular interest. The aim of the present study was to improve compliance of IF in two IF-enriched foods providing the same IF circulating levels in postmenopausal women. Forty-two healthy postmenopausal women (mean age: 53.28 years) were recruited for a randomized,...
article 2008
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te Biesebeke, R. (author), Boussier, A. (author), van Biezen, N. (author), van den Hondel, C.A.M.J.J. (author), Punt, P.J. (author), TNO Kwaliteit van Leven (author)
Filamentous growth of Aspergillus oryzae on solid cereal substrates involves secretion of substrate converting enzymes and a solid substrate specific polarised hyphal growth phenotype. To identify proteins produced under these specific conditions, the extracts of A. oryzae grown on wheat-based media were analysed using N-terminal sequence...
article 2006
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Hamer, R.J. (author), TNO Kwaliteit van Leven (author)
Coeliac Disease has to be considered a main food related affliction, with life long consequences for the people having the disease. Coeliac Disease patients suffer from adverse effects that can be related to specific gluten peptide sequences that trigger a sequence of immune related reactions leading to damage of the intestine and related...
article 2005
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Delaney, B. (author), de Vogel, N. (author), Krul, C.A.M. (author), TNO Voeding (author)
Chemicals / CAS: corn oil, 8001-30-7; mitomycin C, 50-07-7, 74349-48-7; Glucans; Mutagens
article 2004
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van der Kamp, J.W. (author), TNO Voeding (author)
The trends and needs in cereal research as discussed in 2003 AACC annual meeting are presented. The seminar identified the need of feeding a growing world population with less arable land and under more adverse agronomic conditions. An urgent need of eliminating mycotoxins and coeliac diseases to ensure safety and health of the consumers was...
article 2004
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Spaenij-Dekking, E.H.A. (author), Kooy-Winkelaar, E.M.C. (author), Nieuwenhuizen, W.F. (author), Drijfhout, J.W. (author), Koning, F. (author), TNO Voeding (author)
Background: It is now generally accepted that coeliac disease (CD) is caused by inflammatory T cell responses to gluten peptides bound to HLA-DQ2 or -DQ8 molecules. There is overwhelming evidence that CD patients can mount T cell responses to peptides found in both α-gliadin and γ-gliadin molecules. Assays that would detect the presence or...
article 2004
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TNO Animal Nutrition (author), Collier, C.T. (author), van der Klis, J.D. (author), Deplancke, B. (author), Anderson, D.B. (author), Gaskins, H.R. (author)
Necrotic enteritis (NE) is a worldwide poultry disease caused by the alpha toxin-producing bacterium Clostridium perfringens. Disease risk factors include concurrent coccidial infection and the dietary use of cereal grains high in nonstarch polysaccharides (NSP), such as wheat, barley, rye, and oats. Outbreaks of NE can be prevented or treated...
article 2003
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Normén, L. (author), Bryngelsson, S. (author), Johnsson, M. (author), Evheden, P. (author), Ellegård, L. (author), Brants, H. (author), Andersson, H. (author), Dutta, P. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The aim of this report was to quantify five specific dietary phytosterols and phytostanols (campesterol, β-sitosterol, stigmasterol, β-sitostanol, and campestanol) in cereal foods and to study the effect of boiling on sterol content. A capillary column gas liquid chromatography procedure was used to analyse 76 cereal food items of Swedish and...
article 2002
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Langhout, D.J. (author), Schutte, J.B. (author), Geerse, C. (author), Kies, A.K. (author), de Jong, J. (author), Verstegen, M.W.A. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
1. A study with growing chicks investigated the effects of an inclusion of an endo-xylanase preparation (LYXASAN®) to a wheat- and rye-based diet on performance and nutrient digestibility in relation to the fat source. 2. The basal diet contained 500 g wheat and 100 g rye/kg of diet. The basal diet was supplemented with either 65 g soya oil/kg...
article 1997
document
Centraal Instituut voor Voedingsonderzoek TNO (author), Viëtor, R.J. (author), Voragen, A.G.J. (author), Angelino, S.A.G.F. (author)
Worts and spent grains were obtained from pilot‐scale brews using malts of two barley varieties differing in malting quality. Triumph was used as an example of a good malting quality barley and Golf as a typical feed grade barley. Arabinoxylan concentrations were similar in worts of both varieties, whereas (1–3), (1–4)‐β‐glucan concentrations...
article 1993
document
Instituut CIVO-Toxicologie en Voeding TNO (author), Rutten, A.A.J.J.L. (author), de Groot, A.P. (author)
Animal diets used in toxicity studies are prepared either from natural ingredients (cereal-based diet) or from more refined products (purified diet). The type of diet may influence both the outcome of the study and the values obtained with the various parameters in test and control animals. To detect the parameters sensitive to changes in diet...
article 1992
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Arts, C.J.M. (author), Govers, C.A.R.L. (author), van den Berg, H. (author), Wolters, M.G.E. (author), van Leeuwen, P. (author), Thijsen, J.H. (author), Instituut CIVO-Toxicologie en Voeding TNO (author)
Within the framework of experiments related to the association between dietary fiber and breast cancer an in vitro test system was used to study the binding of estrogens to various fibers (e.g. cholestyramin, lignin and cellulose) and fiber sources (e.g. wheat bran, cereals, seeds and legumes). Furthermore, the in vivo apparent digestibility of...
article 1991
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