Searched for: subject:"Cheese"
(1 - 16 of 16)
document
Genkinger, J.M. (author), Wang, M. (author), Li, R. (author), Albanes, D. (author), Anderson, K.E. (author), Bernstein, L. (author), van den Brandt, P.A. (author), English, D.R. (author), Freudenheim, J.L. (author), Fuchs, C.S. (author), Gapstur, S.M. (author), Giles, G.G. (author), Goldbohm, R.A. (author), Håkansson, N. (author), Horn-Ross, P.L. (author), Koushik, A. (author), Marshal, J.R. (author), McCullough, M.L. (author), Miller, A.B. (author), Robien, K. (author), Rohan, T.E. (author), Schairer, C. (author), Silverman, D.T. (author), Stolzenberg-Solomon, R.Z. (author), Virtamo, J. (author), Willett, W.C. (author), Wolk, A. (author), Ziegler, R.G. (author), Smith-Warner, S.A. (author)
Pancreatic cancer has few early symptoms, is usually diagnosed at late stages, and has a high case-fatality rate. Identifying modifiable risk factors is crucial to reducing pancreatic cancer morbidity and mortality. Prior studies have suggested that specific foods and nutrients, such as dairy products and constituents, may play a role in...
article 2014
document
Janhoj, T. (author), Frost, M.B. (author), Prinz, J. (author), Ipsen, R. (author), TNO Kwaliteit van Leven (author)
This study explored relationships between physical/chemical and sensory properties using a set of 20 low-fat and non-fat cream cheeses. High correlations were found between several descriptors; hand resistance (i.e., tactile firmness) was best predicted by squeezing flow viscometry (r = 0.90) and followed by dynamic oscillation (r = 0.86),...
article 2009
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Genkinger, J.M. (author), Hunter, D.J. (author), Spiegelman, D. (author), Anderson, K.E. (author), Arslan, A. (author), Beeson, W.L. (author), Buring, J.E. (author), Fraser, G.E. (author), Freudenheim, J.L. (author), Goldbohm, R.A. (author), Hankinson, S.E. (author), Jacobs Jr., D.R. (author), Koushik, A. (author), Lacey Jr., J.V. (author), Larsson, S.C. (author), Leitzmann, M. (author), McCullough, M.L. (author), Miller, A.B. (author), Rodriguez, C. (author), Rohan, T.E. (author), Scheuten, L.J. (author), Shore, R. (author), Smit, E. (author), Wolk, A. (author), Zhang, S.M. (author), Smith-Warner, S.A. (author), TNO Kwaliteit van Leven (author)
Background: Dairy foods and their constituents (lactose and calcium) have been hypothesized to promote ovarian carcinogenesis. Although case-control studies have reported conflicting results for dairy foods and lactose, several cohort studies have shown positive associations between skim milk, lactose, and ovarian cancer. Methods: A pooled...
article 2006
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Mommers, M. (author), Schouten, L.J. (author), Goldbohm, R.A. (author), van den Brandt, P.A. (author), TNO Kwaliteit van Leven (author)
Ovary cancer risk in relation to consumption of dairy products was investigated using a self-administered questionnaire on dietary habits and other risk factors for cancer, which was completed in 1986 by 62 573 postmenopausal women participating in the Netherlands Cohort Study. Follow-up for cancer was implemented by annual record linkage with...
article 2006
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Weenen, H. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
The time dependence of the liking of foodstuffs was investigated in a study with 25 subjects, consisting of three parts: (1) on day one, a sensory specific satiety study, which was extended until 125 min after consumption; (2) on days two to seven, a repeated in home taste and evaluation study; (3) on day eight, a second sensory specific satiety...
article 2005
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Weenen, H. (author), Jellema, R.H. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference....
article 2005
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Cho, E. (author), Smith-Warner, S.A. (author), Spiegelman, D. (author), Beeson, W.L. (author), van den Brandt, P.A. (author), Colditz, G.A. (author), Folsom, A.R. (author), Fraser, G.E. (author), Freudenheim, J.L. (author), Giovannucci, E. (author), Goldbohm, R.A. (author), Graham, S. (author), Miller, A.B. (author), Pietinen, P. (author), Potter, J.D. (author), Rohan, T.E. (author), Terry, P. (author), Toniolo, P. (author), Virtanen, M.J. (author), Willet, W.C. (author), Wolk, A. (author), Wu, K. (author), Yaun, S.-S. (author), Zeleniuch-Jacquotte, A. (author), Hunter, D.J. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
Background: Studies in animals have suggested that calcium may reduce the risk of colorectal cancer. However, results from epidemiologic studies of intake of calcium or dairy foods and colorectal cancer risk have been inconclusive. Methods: We pooled the primary data from 10 cohort studies in five countries that assessed usual dietary intake by...
article 2004
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Hulshof, K.F.A.M. (author), Brussaard, J.H. (author), Kruizinga, A.G. (author), Telman, J. (author), Löwik, M.R.H. (author), TNO Voeding (author)
Objective: To study differences in dietary intake between adults with different socioeconomic status (SES) and trends over time. Design: Cross-sectional study based on data of three Dutch National Food Consumption Surveys (DNFCS-1 1987/88; DNFCS-2 1992; DNFCS-3 1997/98), obtained from a panel by a stratified probability sample of the non...
article 2003
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Löwik, M.R.H. (author), Hulshof, K.F.A.M. (author), Brussaard, J.H. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Recently, the concept of food-based dietary guidelines has been introduced by WHO and FAO. For this concept, several assumptions were necessary. The validity and potential consequences of some of these assumptions are discussed in this paper on the basis of the Dutch National Food Consumption Surveys. The topics were interrelationships among...
article 1999
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Schuurman, A.G. (author), van den Brandt, P.A. (author), Dorant, E. (author), Goldbohm, R.A. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Prostate cancer risk in relation to consumption of animal products, and intake of calcium and protein was investigated in the Netherlands Cohort Study. At baseline in 1986, 58,279 men aged 55-69 years completed a self-administered 150-item food frequency questionnaire and a questionnaire on other risk factors for cancer. After 6.3 years of...
article 1999
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Aktypis, A. (author), Kalantzopoulos, G. (author), Huis in't Veld, J.H.J. (author), ten Brink, B. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
ACA-DC 0040 produced an antimicrobial agent, which was named thermophilin T, active against several lactic acid bacteria strains of different species and food spoilage bacteria, such as Clostridium sporogenes C22/10 and Cl. tyrobutyricum NCDO-1754. The crude antimicrobial compound is sensitive to proteolytic enzymes and α-amylase, heat-stable ...
article 1998
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Notermans, S. (author), Dufrenne, J. (author), Teunis, P. (author), Chackraborty, T. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Humans are frequently exposed to Listeria monocytogenes, and high numbers may be ingested during consumption of certain types of food. However, epidemiological investigations show that listeriosis is a rare disease. Risk assessment studies using an animal mouse model indicate that almost all L. monocytogenes serovars present in food have clear...
article 1998
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van Dokkum, W. (author), de la Guéronnière, V. (author), Schaafsma, G. (author), Bouley, C. (author), Luten, J. (author), Latgé, C. (author), TNO Voeding (author)
True fractional Ca absorption from six foods was measured in twelve normal healthy women, aged 20-29 years. The tested foods were commercially available fresh cheese, fresh cheese prepared by new technology and rich in Ca, similar cheese with added Fe, enteral food, mineral water alone and combined with a spaghetti meal. The aim of the study was...
article 1996
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van 't Veer, P. (author), Dekker, J.M. (author), Lamers, J.W.J. (author), Kok, F.J. (author), Schouten, E.G. (author), Brants, H.A.M. (author), Sturmans, F. (author), Hermus, R.J.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
In a case-control study in The Netherlands, we observed a significantly lower consumption of fermented milk products (predominantly yogurt and buttermilk) among 133 incident breast cancer cases as compared to 289 population controls (mean ± SD among users only, 116 ± 100 versus 157 ± 144 g/day; P<0.01). The age-adjusted odds ratio of daily...
article 1989
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Groenen, P.J. (author), Busink, E. (author), van Wandelen, M. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Chemicals/CAS: dimethylnitrosamine, 62-75-9; Nitrosamines
article 1987
document
von Lossonczy, T.O. (author), Ruiter, A. (author), Bronsgeest-Schoute, H.C. (author), van Gent, C.M. (author), Hermus, R.J.J. (author)
A cross-over study was done with 19 male and 23 female volunteers living in a monastery and a convent, respectively. The effect of a fat fish (mackerel) diet on the blood serum lipid composition was studied. As the normal diet of these volunteers was of the lacto-ovo-vegetarian type, a control diet in which the fish was replaced by full-fat...
article 1978
Searched for: subject:"Cheese"
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