Searched for: subject:"Food%5C+processing"
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Verhoeckx, K.C.M. (author), Vissers, Y.M. (author), Baumert, J.L. (author), Faludi, R. (author), Feys, M. (author), Flanagan, S. (author), Herouet-Guicheney, C. (author), Holzhauser, T. (author), Shimojo, R. (author), van der Bolt, N. (author), Wichers, H. (author), Kimber, I. (author)
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins...
article 2015
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Taylor, S.L. (author), Houben, G.F. (author), Baumert, J.L. (author), Crevel, R.R.W.R. (author), Allen, K.J. (author), Dubois, A.E.J. (author), Knulst, A.C. (author), Remington, B.C. (author), Kruizinga, A.G. (author), Blom, W.M. (author), Brooke-Taylor, S. (author)
article 2015
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Hendriksen, M.A.H. (author), Verkaik-Kloosterman, J. (author), Noort, M.W. (author), van Raaij, J.M.A. (author)
Background/objectives: Sodium intake in the Netherlands is substantially above the recommended intake of 2400 mg/day. This study aimed to estimate the effect of two sodium reduction strategies, that is, modification of the composition of industrially processed foods toward the technologically feasible minimum level or alteration of consumers’...
article 2015
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Heinen, M.M. (author), Verhage, B.A.J. (author), Goldbohm, R.A. (author), van den Brandt, P.A. (author), TNO Kwaliteit van Leven (author)
Meat contains numerous carcinogens, such as heterocyclic amines, polycyclic aromatic hydrocarbons, and N-nitroso compounds, which can be derived either from natural food or during the process of food preparation. These carcinogens may increase pancreatic cancer risk. Furthermore, studies in animals showed that polyunsaturated fatty acids,...
article 2009
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van Boxtel, E.L. (author), Koppelman, S.J. (author), van den Broek, L.A.M. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Ber e 1, a major allergen from Brazil nuts, is very stable to in vitro peptic digestion. As heat-induced denaturation may affect protein digestibility, the denaturation behaviour of Ber e 1 was investigated. The denaturation temperature of Ber e 1 varies from approximately 80-110 °C, depending on the pH. Upon heating above its denaturation...
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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Oomes, S.J.C.M. (author), van Zuijlen, A.C.M. (author), Hehenkamp, J.O. (author), Witsenboer, H. (author), van der Vossen, J.M.B.M. (author), Brul, S. (author), TNO Kwaliteit van Leven (author)
Spore-forming bacteria can be a problem in the food industry, especially in the canning industry. Spores present in ingredients or present in the processing environment severely challenge the preservation process since their thermal resistance may be very high. We therefore asked the question which bacterial spore formers are found in a typical...
article 2007
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Blanson Henkemans, O.A. (author), Neerincx, M.A. (author), Lindenberg, J. (author), van der Mast, C.A.P.G. (author)
With the rise of Transmural care, patients increasingly use medical instruments at home. Maintenance and troubleshooting greatly determines the safety and accuracy of these instruments. For the supervision of these complex tasks, we developed a User-Assistant Collaborative Environment (U-ACE). We designed three types of personal virtual...
conference paper 2007
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van den Brandt, P.A. (author), Goldbohm, R.A. (author), TNO Kwaliteit van Leven (author)
Diet has been hypothesized to play a role in the etiology of gastrointestinal cancer for a long time. Initially, strong evidence of such effects was found in retrospective epidemiological studies. Dietary habits, in particular those from the distant past, are difficult to measure, however. Results from recent, prospective and larger studies of...
article 2006
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Brul, S. (author), Schuren, F. (author), Montijn, R. (author), Keijser, B.J.F. (author), van der Spek, H. (author), Oomes, S.J.C.M. (author), TNO Kwaliteit van Leven (author)
In the food processing industry, unwanted occurrence and growth of spoilage and pathogenic microorganisms is a key concern. A prime example is the extremely heat resistant bacterial endospores, microbial survival structures, that create problems due to their ability to survive classical thermal treatments and their ability to subsequently...
article 2006
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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
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Bogdanovic, J. (author), de Pater, A.J. (author), Doekes, G. (author), Wouters, I.M. (author), Heederik, D.J.J. (author), TNO Kwaliteit van Leven (author)
Background: Exposure to airborne wheat allergen is a well-known cause of bakers' allergy and asthma. Airborne wheat allergen can be measured by enzyme immunoassays (EIAs) in extracts of inhalable dust samples, but only limited knowledge is available on the size distribution of wheat allergen-carrying particles. Recently, a new sampling medium,...
article 2006
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Dole, P. (author), Voulzatis, Y. (author), Vitrac, O. (author), Reynier, A. (author), Hankemeier, T. (author), Aucejo, S. (author), Feigenbaum, A. (author), TNO Kwaliteit van Leven (author)
Functional barriers form parts of multi-layer packaging materials, which are deemed to protect the food from migration of a broad range of contaminants, e.g. those associated with reused packaging. Often, neither the presence nor the identity of the contaminants is known, so that safety assessment of the materials has to rely on predictive tools...
article 2006
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de Jong, A.R. (author), Boumans, H. (author), Slaghek, T. (author), van Veen, J. (author), Rijk, R. (author), van Zandvoort, M.M.J. (author), TNO Kwaliteit van Leven (author)
This paper gives an overview of the legal consequences of a new EU framework regulation on food contact materials which includes controls on active and intelligent packaging. Recent developments in active and intelligent packaging systems are described, two examples of which aim at achieving improvements in quality and safety of food products....
article 2005
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Smith, R.L. (author), Cohen, S.M. (author), Doull, J. (author), Feron, V.J. (author), Goodman, J.I. (author), Marnett, L.J. (author), Portoghese, P.S. (author), Waddell, W.J. (author), Wagner, B.M. (author), Hall, R.L. (author), Higley, N.A. (author), Lucas-Gavin, C. (author), Adams, T.B. (author), TNO Kwaliteit van Leven (author)
A scientifically based guide has been developed to evaluate the safety of naturally occurring mixtures, particularly essential oils, for their intended use as flavor ingredients. The approach relies on the complete chemical characterization of the essential oil and the variability of the composition of the oil in the product intended for...
article 2005
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Männistö, S. (author), Dixon, L.B. (author), Balder, H.F. (author), Virtanen, M.J. (author), Krogh, V. (author), Khani, B.R. (author), Berrino, F. (author), van den Brandt, P.A. (author), Hartman, A.M. (author), Pietinen, P. (author), Tan, F. (author), Wolk, A. (author), Goldbohm, R.A. (author), TNO Kwaliteit van Leven TNO Voeding (author)
Objective: Only a few consistent findings on individual foods or nutrients that influence breast cancer risk have emerged thus far. Since people do not consume individual foods but certain combinations of them, the analysis of dietary patterns may offer an additional aspect for assessing associations between diet and diseases such as breast...
article 2005
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Stolker, A.A.M. (author), Brinkman, U.A.T. (author), TNO Kwaliteit van Leven (author)
After a brief introduction into the field of veterinary drugs and growth-promoting agents, the most important EU regulations and directives for the inspection of food-producing animals and animal products regarding the residue control of these substances are presented and discussed. Main attention in the review is on the methods of analysis in...
article 2005
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Schaafsma, G. (author), TNO Kwaliteit van Leven (author)
Protein Digestibility-Corrected Amino Score (PDCAAS) is discussed. PDCAAS is now widely used as a routine assay for protein quality evaluation, replacing the more traditional biological methods [e.g., measurement of the Protein Efficiency Ratio (PER) in rats]. PDCAAS is based on comparison of the essential amino acid content of a test protein...
article 2005
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Begley, T. (author), Castle, L. (author), Feigenbaum, A. (author), Franz, R. (author), Hinrichs, K. (author), Lickly, T. (author), Mercea, P. (author), Milana, M. (author), O'Brien, A. (author), Rebre, S. (author), Rijk, R. (author), Piringer, O. (author), TNO Kwaliteit van Leven TNO Voeding (author)
Materials and articles intended to come into contact with food must be shown to be safe because they might interact with food during processing, storage and the transportation of foodstuffs. Framework Directive 89/109/EEC and its related specific Directives provide this safety basis for the protection of the consumer against inadmissible...
article 2005
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Roodenburg, B. (author), Morren, J. (author), Berg, H.E. (author), de Haan, S.W.H. (author), TNO Kwaliteit van Leven (author)
In the last decennia, there is an increasing interest in pulsed electric field (PEF) treatment. The product is often treated in a continuous flow treatment chamber with stainless steel electrodes and exposed to short pulsed electric fields, typically 2-4 kV mm-1 during 1-10 μs. Due to direct contact of the treatment chamber electrodes with the...
article 2005
Searched for: subject:"Food%5C+processing"
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