Searched for: subject:"Triticum%5C+aestivum"
(1 - 20 of 57)

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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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Cremer, H. (author), Bunnik, F.P.M. (author), Donders, T.H. (author), Hoek, W.Z. (author), Koolen-Eekhout, M. (author), Koolmees, H.H. (author), Lavooi, E. (author), TNO Bouw en Ondergrond (author)
A 400-year sediment record from an 18 m deep scour hole lake (Haarsteegse Wiel) near the Meuse River in the Netherlands was investigated for past changes in water quality, flooding frequency and landscape change using geophysical, geochemical and micropaleontological information. The results are highly significant for determining long-term...
article 2010
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Noort, M.W.J. (author), van Haaster, D. (author), Hemery, Y. (author), Schols, H.A. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven (author)
The nature of the adverse effects of wheat bran fractions on bread-making quality was studied. Two fractions of bran, representing different tissue layers and having different compositions, were used. The particle size of the bran fractions was varied by various milling techniques. All fractions were added to white flour and water addition was...
article 2010
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Hemery, Y.M. (author), Anson, N.M. (author), Havenaar, R. (author), Haenen, G.R.M.M. (author), Noort, M.W.J. (author), Rouau, X. (author), TNO Kwaliteit van Leven (author)
This study evaluated the potential of using ultra-fine grinding and electrostatic separation of wheat bran as methods to improve the bioaccessibility of para-coumaric acid (pCA), sinapic acid (SA) and ferulic acid (FA) from bran-rich breads. Bran fractions were produced and used to bake white bread, whole-grain bread, and seven different bran...
article 2010
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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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TNO Kwaliteit van Leven (author), Wierckx, N. (author), Koopman, F. (author), Bandounas, L. (author), de Winde, J.H. (author), Ruijssenaars, H.J. (author)
The formation of toxic fermentation inhibitors such as furfural and 5-hydroxy-2-methylfurfural (HMF) during acid (pre-)treatment of lignocellulose, calls for the efficient removal of these compounds. Lignocellulosic hydrolysates can be efficiently detoxified biologically with microorganisms that specifically metabolize the fermentation...
article 2010
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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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Mateo Anson, N. (author), van den Berg, R. (author), Havenaar, R. (author), Bast, A. (author), Haenen, G.R.M.M. (author), TNO Kwaliteit van Leven (author)
Epidemiological studies have linked whole grain consumption to prevention of several chronic diseases. Whole grain is a source of important phytochemicals, such as ferulic acid (FA). FA is the most abundant phenolic and major contributor to the in vitro antioxidant capacity of wheat grain. Several studies have reported highly variable results on...
article 2009
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Mateo Anson, N. (author), Selinheimo, E. (author), Havenaar, R. (author), Aura, A.-M. (author), Mattila, I. (author), Lehtinen, P. (author), Bast, A. (author), Poutanen, K. (author), Haenen, G.R.M.M. (author), TNO Kwaliteit van Leven (author)
Ferulic acid (FA) is the most abundant phenolic compound in wheat grain, mainly located in the bran. However, its bioaccessibility from the bran matrix is extremely low. Different bioprocessing techniques involving fermentation or enzymatic and fermentation treatments of wheat bran were developed aiming at improving the bioaccessibility of...
article 2009
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Shi, Y. (author), Xu, X. (author), Zhu, Y. (author), TNO Kwaliteit van Leven (author)
Verticillium lecanii is an entomopathogen with high potential in biological control of pests. We developed a solid-state fermentation with sugarcane bagasse as carrier absorbing liquid medium to propagate V. lecanii spores. Using statistical experimental design, we optimized the medium composition for spore production. We first used one-factor...
article 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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Mateo Anson, N. (author), van den Berg, R. (author), Havenaar, R. (author), Bast, A. (author), Haenen, G.R.M.M. (author), TNO Kwaliteit van Leven (author), KvL (author)
Grain is an important source of phytochemicals, which have potent antioxidant capacity. They have been implicated in the beneficial health effect of whole grains in reducing cardiovascular disease and type 2 diabetes. The aim of the present study was to identify the most important antioxidant fractions of wheat grain. It was found that the...
article 2008
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Stuurman, B. (author), Meijster, T. (author), Heederik, D. (author), Doekes, G. (author), TNO Kwaliteit van Leven (author)
Objectives: To obtain an overview of inhalable β(1→3)glucans levels in Dutch industrial bakeries and explore possible associations with reported respiratory health effects in bakery workers. Methods: β(1→3)glucan levels were analysed in 186 personal inhalable dust measurements obtained from a random population of bakery workers. Association...
article 2008
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Mateo Anson, N. (author), Berg, R.V.D. (author), Havenaar, R. (author), Haenen, G. (author), Bast, A. (author), TNO Kwaliteit van Leven (author)
article 2008
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Drissen, R.E.T. (author), Maas, R.H.W. (author), van der Maarel, M.J.E.C. (author), Kabel, M.A. (author), Schols, H.A. (author), Tramper, J. (author), Beeftink, H.H. (author), TNO Kwaliteit van Leven (author)
The kinetics of cellulose hydrolysis by commercially available Cellubrix were described mathematically, with Avicel and wheat straw as substrates. It was demonstrated that hydrolysis could be described by three reactions: direct glucose formation and indirect glucose formation via cellobiose. Hydrolysis did not involve any soluble oligomers...
article 2007
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Primo-Martín, C. (author), van Nieuwenhuijzen, N.H. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
The crystallinity of starch in crispy bread crust was quantified using several different techniques. Confocal scanning laser microscopy (CSLM) demonstrated the presence of granular starch in the crust and remnants of granules when moving towards the crumb. Differential scanning calorimetry (DSC) showed an endothermic transition at 70 °C...
article 2007
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Don, C. (author), Mann, G. (author), Bekes, F. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven TNO Voeding (author)
Using a unique set of deletion lines, (Olympic×Gabo, varying in high molecular weight glutenin subunit (HMW-GS) composition, but with the same genetic background) it was shown that the presence of glutenin particles in glutenin macropolymer (GMP) is directly related to the presence of certain HMW-GS. In the absence of HMW-GS only a small amount...
article 2006
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Lankhorst, C. (author), Tran, Q.D. (author), Havenaar, R. (author), Hendriks, W.H. (author), van der Poel, A.F.B. (author), TNO Kwaliteit van Leven (author)
Commercially available dry dog foods are often manufactured using extrusion cooking. Normal extrusion conditions can promote Maillard reactions involving the amino acid lysine. This non-enzymatic browning reaction occurs between a carbonyl group and an amino group in a diet. This study investigated the influence of a number of extrusion...
article 2006
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Spiertz, J.H.J. (author), Hamer, R.J. (author), Xu, H. (author), Primo-Martin, C. (author), Don, C. (author), van der Putten, P.E.L. (author), TNO Kwaliteit van Leven (author)
Heat stress effects on grain dry mass and quality were studied in spring wheat genotypes (Triticum aestivum L.). Three cultivars were chosen with respect to heat tolerance: Lavett (genotype 1), selected for temperate growing conditions and two CIMMYT cultivars, Ciano-79 (genotype 2) and Attila (genotype 3), respectively heat sensitive and heat...
article 2006
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Mulder, S.J. (author), Mulder-Bos, G.C. (author), TNO Kwaliteit van Leven (author)
Coeliac disease frequency increases by obscure reasons and affects in some Western countries as much as 1% of the populations. The second one of monozygotic twins does not develop the disease in 100% but only in 20-50%. To unravel these mysteries, literature was searched to determine the disease background and find suggestions for research and...
article 2006
Searched for: subject:"Triticum%5C+aestivum"
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