Searched for: subject:"Wheat"
(1 - 20 of 57)

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van Trijp, M.P.H. (author), Schutte, S. (author), Esser, D. (author), Wopereis, S. (author), Hoevenaars, F.P.M. (author), Hooiveld, G.J.E.J. (author), Afman, L.A. (author)
Background: Whole grain wheat (WGW) products are advocated as a healthy choice when compared with refined wheat (RW). One proposed mechanism for these health benefits is via the microbiota, because WGW contains multiple fibers. WGW consumption has been proposed to ameliorate nonalcoholic fatty liver disease, in which microbiota might play a role...
article 2021
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Remington, B.C. (author), Westerhout, J. (author), Meima, M.Y. (author), Blom, W.M. (author), Kruizinga, A.G. (author), Wheeler, M.W. (author), Taylor, S.L. (author), Houben, G.F. (author), Baumert, J.L. (author)
Food allergy and allergen management are important global public health issues. In 2011, the first iteration of our allergen threshold database (ATDB) was established based on individual NOAELs and LOAELs from oral food challenge in roughly 1750 allergic individuals. Population minimal eliciting dose (EDp) distributions based on this dataset...
article 2020
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Hoevenaars, F.P.M. (author), van der Kamp, J.W. (author), van den Brink, W.D. (author), Wopereis, S. (author)
Health claims on foods are a way of informing consumers about the health benefits of a food product. Traditionally, these claims are based on scientific evaluation of markers originating from a pharmacological view on health. About a decade ago, the definition of health has been rephrased to ‘the ability to adapt’ that opened up the possibility...
article 2020
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Hoevenaars, F.P.M. (author), Esser, D. (author), Schutte, S. (author), Priebe, M.G. (author), Vonk, R.J. (author), van den Brink, W.J. (author), van der Kamp, J.W. (author), Stroeve, J.H.M. (author), Afman, L.A. (author), Wopereis, S. (author)
Background. Whole grain wheat (WGW) consumption is associated with health benefits in observational studies. However, WGW randomized controlled trial (RCT) studies show mixed effects. Objectives. The health impact of WGW consumption was investigated by quantification of the body's resilience, which was defined as the “ability to adapt to a...
article 2019
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Schutte, S. (author), Esser, D. (author), Hoevenaars, F.P.M. (author), Hooiveld, G.J.E.J. (author), Priebe, M.G. (author), Vonk, R.J. (author), Wopereis, S. (author), Afman, L.A. (author)
Background: Whole-grain wheat (WGW) is described as nutritionally superior to refined wheat (RW) and thus advocated as the healthy choice, although evidence from intervention studies is often inconsistent. The liver, as the central organ in energy metabolism, might be an important target organ for WGW interventions. Objective: The aim of this...
article 2018
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Pantophlet, A.J. (author), Wopereis, S. (author), Eelderink, C. (author), Vonk, R.J. (author), Stroeve, J.H. (author), Bijlsma, S. (author), van Stee, L. (author), Bobeldijk, I. (author), Priebe, M.G. (author)
Background: The consumption of products rich in cereal fiber and with a low glycemic index is implicated in a lower risk of metabolic diseases. Previously, we showed that the consumption of fiber-rich pasta compared with bread resulted in a lower rate of appearance of exogenous glucose and a lower glucose clearance rate quantified with a dual...
article 2017
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Heiniö, R.L. (author), Noort, M.W.J. (author), Katina, K. (author), Alam, S.A. (author), Sozer, N. (author), de Kock, H.L. (author), Hersleth, M. (author), Poutanen, K. (author)
Background: Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain foods is rather scarce. Scope and approach: Many cereals like rye, oats, barley and sorghum are actually used mainly as...
article 2016
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Remington, B.C. (author), Baumert, J.L. (author), Blom, W.M. (author), Houben, G.F. (author), Taylor, S.L. (author), Kruizinga, A.G. (author)
Background Allergens in food may pose a risk to allergic consumers. While there is EU regulation for allergens present as an ingredient, this is not the case for unintended allergen presence (UAP). Food companies use precautionary allergen labels to inform allergic individuals of a potential risk from UAPs. This study investigates the risk of an...
article 2015
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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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Zha, Y. (author), Westerhuis, J.A. (author), Muilwijk, B. (author), Overkamp, K.M. (author), Nijmeijer, B.M. (author), Coulier, L. (author), Smilde, A.K. (author), Punt, P.J. (author)
Background: Inhibitors are formed that reduce the fermentation performance of fermenting yeast during the pretreatment process of lignocellulosic biomass. An exometabolomics approach was applied to systematically identify inhibitors in lignocellulosic biomass hydrolysates.Results: We studied the composition and fermentability of 24 different...
article 2014
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Ahmadi-Abhari, S. (author), Woortman, A.J.J. (author), Hamer, R.J. (author), Oudhuis, A.A.C.M. (author), Loos, K. (author)
Starch is an omnipresent constituent which is used for its nutritional and structuring properties. Recently concerns have been raised since starch is a source of readily available glucose which is tightly correlated with diabetes type II and obesity. For this reason, the possibilities for modulating the digestibility of starch while preserving...
article 2013
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Ahmadi-Abhari, S. (author), Woortman, A.J.J. (author), Oudhuis, A.A.C.M. (author), Hamer, R.J. (author), Loos, K. (author)
This study was aimed to assess the role of lysophosphatidylcholine (LPC) in the development of slowly digestible starch (SDS). The influence of LPC, on the enzymatic degradation of diluted 9% wheat starch suspensions (w/w) was investigated, using an in vitro digestion method. Wheat starch suspensions containing 0.5-5% LPC (based on starch) were...
article 2013
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Mateo Anson, N. (author), Havenaar, R. (author), Vaes, W. (author), Coulier, L. (author), Venema, K. (author), Selinheimo, E. (author), Bast, A. (author), Haenen, G.R.M.M. (author)
The health benefits of whole grain consumption can be partly attributed to the inclusion of the bran or outer-layers of the grain rich in dietary fibre. Fibre is fermented in the colon, leading to the production of beneficial metabolites, such as short-chain fatty acids (SCFA). The effect of five different types of bread on the SCFA production...
article 2011
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van Groenestijn, J.W. (author), Slomp, R.S. (author)
High concentrations of substrate and product are important for the economy of second-generation bioethanol production. By a dilute acid thermal pretreatment of large pieces of relatively dry wheat straw using a novel rapid heating method, followed by fed-batch preliquefaction with hydrolytic enzymes, a subsequent simultaneous saccharification...
article 2011
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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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Baatjies, R. (author), Meijster, T. (author), Lopata, A. (author), Sander, I. (author), Raulf-Heimsoth, M. (author), Heederik, D. (author), Jeebhay, M. (author), TNO Kwaliteit van Leven (author)
Introduction: Exposure to flour dust has been reported as an important risk factor for allergic respiratory disease among bakery workers. A high prevalence of allergic sensitization and asthma was recently reported in South African supermarket bakeries. The aim of this study was to conduct a detailed exposure assessment of these bakeries so as...
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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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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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
Searched for: subject:"Wheat"
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