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Meima, M.Y. (author), Remington, B.C. (author), Blom, W.M. (author), Baumert, J.L. (author), Taylor, S.L. (author), Jeffery, B. (author), Robert, M.C. (author), Houben, G.F. (author), Lucas Luijckx, N.B. (author)Allergenic food particles (typically ~0.5–5 mm) may unintentionally end up in food products during production and can pose a risk for the allergic consumer. A single particle can provoke allergic symptoms in an allergic consumer when the dose of allergenic protein exceeds minimal eliciting doses. However, there is a lack of fundamental knowledge...article 2021
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Blom, W.M. (author), Michelsen-Huisman, A.D. (author), van Os-Medendorp, H. (author), van Duijn, G. (author), de Zeeuw-Brouwer, M.L. (author), Versluis, A. (author), Castenmiller, J.J.M. (author), Noteborn, H.P.J.M. (author), Kruizinga, A.G. (author), Knulst, A.C. (author), Houben, G.F. (author)Background: Accidental allergic reactions to food are frequent and can be severe and even fatal. Objective: We sought to analyze the culprit food products and levels of unexpected allergens in accidental reactions. Methods: A prospective cohort study was conducted in adults (n = 157) with a physician-confirmed diagnosis of food allergy. During a...article 2018
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van Duuren-Stuurman, B. (author), Gröllers-Mulderij, M. (author), van de Runstraat, A. (author), Duisterwinkel, A.E. (author), Terwoert, J. (author), Spaan, S. (author)Objective: Aim of the present study is to investigate the levels of endotoxins on product samples from potatoes, onions, and seeds, representing a relevant part of the agro-food industry in the Netherlands, to gather valuable insights in possibilities for exposure control measures early in the process of industrial processing of these products....article 2018
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Zanoletti, M. (author), Marti, A. (author), Marengo, M. (author), Iametti, S. (author), Pagani, M.A. (author), Renzetti, S. (author)A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating...article 2017
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Marco, M.L. (author), Heeney, D. (author)Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that...article 2017
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Toet, A. (author), van Schaik, M.G. (author), van Erp, J.B.F. (author), Kaneko, D. (author)Cinemagraphs are a new medium that is intermediate between photographs and videos: most of the frame is static, while some details are animated in a seamless loop. Given their vivid appearance we expected that food cinemagraphs evoke stronger affective and appetitive responses than their static counterparts (stills). In this study we measured...conference paper 2017
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Eelderink, C. (author), Noort, M.W.J. (author), Sozer, N. (author), Koehorst, M. (author), Holst, J.J. (author), Deacon, C.F. (author), Rehfeld, J.F. (author), Poutanen, K. (author), Vonk, R.J. (author), Oudhuis, L. (author), Priebe, M.G. (author)Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering food structure. We investigated the influence of a compact food structure; different wheat products with a similar composition were created using...article 2015
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Jayasena, S. (author), Smits, M. (author), Fiechter, D. (author), de Jong, A. (author), Nordlee, J. (author), Baumert, J. (author), Taylor, S.L. (author), Pieters, R.H. (author), Koppelman, S.J. (author)Six commercial peanut enzyme-linked immunosorbent assay kits were assessed for their ability to recover peanut from the standard reference material 2387 peanut butter and also for their specificity in detecting four major peanut allergens, Ara h 1, Ara h 2, Ara h 3, and Ara h 6. The percentage recovery of peanut from peanut butter differed...article 2015
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Peters, R.J.B. (author), van Bemmel, G. (author), Herrera-Rivera, Z. (author), Helsper, H.P.F.G. (author), Marvin, H.J.P. (author), Weigel, S. (author), Tromp, P.C. (author), Oomen, A.G. (author), Rietveld, A.G. (author), Bouwmeester, H. (author)Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 food products, and 3 personal care products were investigated for their TiO 2 content and the number-based size distribution of TiO2 particles...article 2014
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Blom, W.M. (author), Knulst, A. (author), Houben, G.F. (author)Food allergic patients average one unexpected allergic reaction per yeer. A major cause of reactions is the unintentional presence ofallergens in packaged foods as a result of cross contamination during production. Consumers encounter voluntary labeling alerts like "may contain traces of ..." which show a poor correlation with the actual...article 2014
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Scholtes-Timmerman, M. (author), Heddes, C. (author), Noort, M.W.J. (author), van Veen, S. (author)A fast and easy-to-use method using laser-induced breakdown spectroscopy (LIBS) was set up to determine Na (sodium) distribution in baked bread. Standard bread was made using a standard recipe and the amount of salt added was 0, 0.5, 1, 2, 4, 10, 15 and 20g corresponding to 0, 0.25, 0.5, 1.0, 2.0, 5.0, 7.5 and 10.0% salt on the flour base. Dough...article 2013
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van Vliet, T. (author), van Aken, G.A. (author), de Jongh, H.H.J. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven (author)Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such as creamy, crumbly and watery. The perception of these attributes is strongly related to the way the food is processed during food intake, mastication, swallowing of it and during the...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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Coenen, L. (author), Moodysson, J. (author), TNO Bouw en Ondergrond (author)This paper presents a study of the pre-history and evolution of a regional innovation system initiative supporting activities at the intersection of traditional food production and modern biotechnology. Drawing on established ideas on the triple helix of industry, university and government and its impact on innovative capacity (as they are...article 2009
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IJmker, S. (author), Mikkers, J. (author), Blatter, B.M. (author), van der Beek, A.J. (author), van Mechelen, W. (author), Bongers, P.M. (author), TNO Kwaliteit van Leven (author)Introduction: "Ergonomic" questionnaires are widely used in epidemiological field studies to study the association between workstation characteristics, work posture and musculoskeletal disorders among office workers. Findings have been inconsistent regarding the putative adverse effect of work postures. Underestimation of the true association...article 2008
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- TNO Kwaliteit van Leven (author), Brul, S. (author), van der Spek, H. (author), Keijser, B.J. (author), Schuren, F.H. (author), Oomes, S.J. (author), Montijn, R.C. (author) bookPart 2008
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Coulier, L. (author), Orbons, H.G.M. (author), Rijk, R. (author), TNO Kwaliteit van Leven (author)An analytical protocol was set up and successfully applied to study the food safety of recycled HDPE and PP crates. A worst-case scenario was applied that focused not only on overall migration and specific migration of accepted starting materials but also on migratable degradation products of polymers and additives that may be formed during...article 2007
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Marco, M.L. (author), Pavan, S. (author), Kleerebezem, M. (author), TNO Kwaliteit van Leven (author)The possibility that certain microorganisms might be beneficial to human health is highlighted by the numerous consumer products containing probiotic bacteria. Probiotics are typically administered in food that, following entry into the gastro-intestinal tract, results in measurable health-promoting effects. Although there is a growing list of...article 2006
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de Wijk, R.A. (author), Terpstra, M.E.J. (author), Janssen, A.M. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)Results of sensory, physiological and physico-chemical studies from our laboratory on perceived creaminess of semi-solids foods are reviewed. Most results stem from studies using model vanilla custard desserts, allowing systematic variation of fat, flavor and thickener properties. The generalizability of the custard results was verified for...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