Searched for: subject:"Food%5C+technology"
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Steeneken, P.A.M. (author), Woortman, A.J.J. (author), Oudhuis, A.A.C.M. (author), TNO Kwaliteit van Leven (author)
The thickening functionality of four acetylated di-starch adipates with variations in starch source and amylose and adipate contents was evaluated in a simplified small-scale model sauce system at fourteen processing conditions with variations in temperature, shear, and pH. A processing stability factor for a given starch was defined as a...
article 2011
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Stoof, J. (author), Kuipers, E.J. (author), Klaver, G. (author), van Vliet, A.H.M. (author), TNO Kwaliteit van Leven (author)
The genomes of Helicobacter species colonizing the mammalian gastric mucosa (like Helicobacter pylori) contain a large number of genes annotated as iron acquisition genes but only few nickel acquisition genes, which contrasts with the central position of nickel in the urease-mediated acid resistance of these gastric pathogens. In this study we...
article 2010
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Terpstra, K.R. (author), Woortman, A.J.J. (author), Hopman, J.C.P. (author), TNO Kwaliteit van Leven (author)
The preparation of a yellow dextrin is thoroughly characterized during different stages of its production process with a SEC system equipped with four detectors (light scattering, viscosity, UV and RI). With this system, also referred to as SEC-4D, it was shown that the changes in characteristics are only in line with initial expectations up to...
article 2010
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Nguyen, T.T. (author), Rambanapasi, C. (author), de Boer, A.H. (author), Frijlink, H.W. (author), Ven, P.M.V.D. (author), de Vries, J. (author), Busscher, H.J. (author), Maarschalk, K.V.V. (author), TNO Kwaliteit van Leven (author)
Adhesion, agglomeration and de-agglomeration of micronized particles and larger carrier particles are of special importance during manufacturing of pharmaceutical products when the inherent cohesion property of fine particles challenges the content uniformity of dry mixtures. To characterize particle-particle adhesion, measurements with atomic...
article 2010
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Brouwer, C.P.J.M. (author), Gemmel, F.F.A.Y. (author), Welling, M.M. (author), TNO Kwaliteit van Leven (author)
Aim. The aim of this paper was to test the ability of technetium-99m labelled synthetic peptide UBI 29-41 scintigraphy (<sup>99m</sup>Tc-UBI 29-41), composed of the antimicrobial peptide ubiquicidin, specifically targets microorganisms in to discriminate between infected and uninfected endocarditis using a rat model previously validated. Methods...
article 2010
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Poutanen, K. (author), Shepherd, R. (author), Shewry, P.R. (author), Delcour, J.A. (author), Björck, I. (author), van der Willem Kamp, J.A.N. (author), Ranieri, R. (author), TNO Kwaliteit van Leven (author)
article 2010
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Noort, M.W.J. (author), Bult, J.H.F. (author), Stieger, M. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven (author)
Bread and cereals contribute 30% to the daily intake of sodium (Na) in the western human diet. Since the average Na intake is double the recommended intake, pressure has built up for the food industry to lower Na in their products. Especially replacing functionality of Na as a tastant remains very difficult. In this study we describe a strategy...
article 2010
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TNO Kwaliteit van Leven (author), Koppelman, S.J. (author), Hefle, S.L. (author), Taylor, S.L. (author), de Jong, G.A.H. (author)
Scope: There are differences in stability to pepsin between the major allergens in peanut; however, data are from different reports using different digestion models. This study provides a comprehensive comparison of the digestibility of the major peanut allergens.Methods and results: Peanut allergens Ara h 1, Ara h 2, Ara h 3 and Ara h 6 were...
article 2010
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Steeneken, P.A.M. (author), TNO Kwaliteit van Leven (author), Kvl (author)
doctoral thesis 2009
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Steeneken, P. (author), Binnema, D. (author), van der Maarel, M. (author), TNO Kwaliteit van Leven (author)
article 2009
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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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Steeneken, P.A.M. (author), Helmens, H.J. (author), TNO Kwaliteit van Leven (author)
A laboratory-scale process is presented for the manufacture of starch and gluten from wheat. Main feature of this process is that whole wheat kernels are crushed dry between smooth rolls prior to wet disintegration in excess water in such way that gluten formation is prevented and fibres can be removed by sieving. Centrifugation of the endosperm...
article 2009
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Lineback, D.R. (author), Pirlet, A. (author), van der Kamp, J.W. (author), Wood, R. (author), TNO Kwaliteit van Leven (author)
article 2009
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Li, Y. (author), de Vries, R. (author), Slaghek, T. (author), Timmermans, J. (author), Cohen Stuart, M.A. (author), Norde, W. (author), TNO Kwaliteit van Leven (author)
A novel biocompatible and biodegradable microgel system has been developed for controlled uptake and release of especially proteins. It contains TEMPO-oxidized potato starch polymers, which are chemically cross-linked by sodium trimetaphosphate (STMP). Physical chemical properties have been determined for microgels of different weight ratios of...
article 2009
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Janssen, A.M. (author), van de Pijpekamp, A.M. (author), Labiausse, D. (author), TNO Kwaliteit van Leven (author)
In this study, the differential breakdown of protein gels containing four types of high and low cross-linked starch granules were studied. Susceptibility to saliva-induced breakdown of starch granules and the consequences of these for overall breakdown of the gel matrix were captured using a multiple extrusion cell (MEC). Gels filled with two...
article 2009
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Steeneken, P.A.M. (author), Woortman, A.J.J. (author), TNO Kwaliteit van Leven (author)
The aim of this work was to identify the transitions in the complex DSC profiles of potato starch at a low water content. Preparative DSC involves the thermal processing of samples in stainless steel DSC pans in a way that allows their subsequent structural characterization. The low temperature (LT), dual melting (M1-M2), and high temperature ...
article 2009
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Coulier, L. (author), Timmermans, J. (author), Richard, B. (author), van den Dool, R. (author), Haaksman, I. (author), Klarenbeek, B. (author), Slaghek, T. (author), van Dongen, W. (author), TNO Kwaliteit van Leven (author)
A commercial prebiotic galacto-oligosaccharide mixture (Vivinal GOS) was extensively characterized using a combination of analytical techniques. The different techniques were integrated to give complementary information on specific characteristics of the oligosaccharide mixture, ranging from global information on degree of polymerization (DP) to...
article 2009
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Steeneken, P.A.M. (author), Woortman, A.J.J. (author), TNO Kwaliteit van Leven (author)
When aqueous potato starch suspensions were heated into the solution state and cooled, spreadable particle gels were obtained with a spherulite morphology and a cream-like texture. This so-called superheated starch (SHS) exhibits more effective gelling properties than maltodextrin, which is currently applied as a fat mimetic. In addition, a gel...
article 2009
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Neyraud, E. (author), Heinzerling, C.I. (author), Bult, J.H.F. (author), Mesmin, C. (author), Dransfield, E. (author), TNO Kwaliteit van Leven (author)
Saliva from parotid glands plays a role in taste perception. Parotid saliva is also stimulated by tastants. The aim of this work is to investigate the effects of different tastants on the parotid salivary response in six subjects. Five tastants were given in different concentrations in solution and held in the mouth for 10 s. The flow rate,...
article 2009
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Primo-Martín, C. (author), Sözer, N. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
A crust model is described that is suited to study crispness of bread crusts as a function of steady state water activity. The study of crispness of this type of products as a function of water activity is complicated since the way a bread crust fractures does not depend on the crust only but also on the properties of the crumb, the curvature of...
article 2009
Searched for: subject:"Food%5C+technology"
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