Searched for: subject%3A%22dairy%255C%2Bproduct%22
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Zhao, Y. (author), Kumar, M. (author), Caspers, M.P.M. (author), Nierop Groot, M.N. (author), van der Vossen, J.M.B.M. (author), Abee, T. (author)
Thermophilic bacilli such as Anoxybacillus and Geobacillus are important contaminants in dairy powder products. Remarkably, one of the common contaminants, Geobacillus thermoglucosidans, showed poor growth in skim milk, whereas significant growth of G. thermoglucosidans was observed in the presence of an Anoxybacillus flavithermus dairy isolate....
article 2018
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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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Genkinger, J.M. (author), Wang, M. (author), Li, R. (author), Albanes, D. (author), Anderson, K.E. (author), Bernstein, L. (author), van den Brandt, P.A. (author), English, D.R. (author), Freudenheim, J.L. (author), Fuchs, C.S. (author), Gapstur, S.M. (author), Giles, G.G. (author), Goldbohm, R.A. (author), Håkansson, N. (author), Horn-Ross, P.L. (author), Koushik, A. (author), Marshal, J.R. (author), McCullough, M.L. (author), Miller, A.B. (author), Robien, K. (author), Rohan, T.E. (author), Schairer, C. (author), Silverman, D.T. (author), Stolzenberg-Solomon, R.Z. (author), Virtamo, J. (author), Willett, W.C. (author), Wolk, A. (author), Ziegler, R.G. (author), Smith-Warner, S.A. (author)
Pancreatic cancer has few early symptoms, is usually diagnosed at late stages, and has a high case-fatality rate. Identifying modifiable risk factors is crucial to reducing pancreatic cancer morbidity and mortality. Prior studies have suggested that specific foods and nutrients, such as dairy products and constituents, may play a role in...
article 2014
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Hogenkamp, P.S. (author), Stafleu, A. (author), Mars, M. (author), Brunstrom, J.M. (author), de Graaf, C. (author)
Consumers’ expectations about the satiating capacity of a food may differ markedly across a broad range of food products, but also between foods within one product category. Our objective is to investigate the role of sensory attributes and means of consumption in the expected satiation of dairy products. In three independent experiments we...
article 2011
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TNO Kwaliteit van Leven (author), Altorf, W. (author), van der Kuil, W.A. (author), Engberink, M.F. (author), Brink, E.J. (author), van Baak, M.A. (author), Bakker, S.J.L. (author), Navis, G. (author), van't Veer, P. (author), Geleijnse, J.M. (author)
Background: Elevated blood pressure (BP), which is a major risk factor for cardiovascular disease, is highly prevalent worldwide. Recently, interest has grown in the role of dietary protein in human BP. We performed a systematic review of all published scientific literature on dietary protein, including protein from various sources, in relation...
article 2010
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Saffert, A. (author), Pieper, G. (author), Jetten, J. (author), TNO Kwaliteit van Leven (author)
This work is the second part of a milk study evaluating the effect of package light transmittance on the vitamin content of milk, in this case on UHT whole milk. The milk was stored at three different light intensities in polyethylene terephthalate (PET) bottles with varying light transmittance as described by Saffert et al. (2006). Changes in...
article 2008
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de Wijk, R.A. (author), Zijlstra, N. (author), Mars, M. (author), de Graaf, C. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Two studies investigated the effect of a food's viscosity on bite size, bite effort and food intake using a standardized protocol in which subjects sipped through a straw every 20 s for a period of 15 min from one of two products, a chocolate-flavored dairy drink and a chocolate-flavored dairy semi-solid, matched for energy density. In the first...
article 2008
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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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Kip, P. (author), Meyer, D. (author), Jellema, R.H. (author), TNO Kwaliteit van Leven (author)
In this study we investigated in detail the effects of the addition of inulins to the sensoric properties of low-fat yoghurts. Yoghurts were prepared from skimmed milk and with different concentrations of inulin (0-4%). Two types of inulin with different chain length of the polymer were used. Attributes contributing to creamy mouthfeel were...
article 2006
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Genkinger, J.M. (author), Hunter, D.J. (author), Spiegelman, D. (author), Anderson, K.E. (author), Arslan, A. (author), Beeson, W.L. (author), Buring, J.E. (author), Fraser, G.E. (author), Freudenheim, J.L. (author), Goldbohm, R.A. (author), Hankinson, S.E. (author), Jacobs Jr., D.R. (author), Koushik, A. (author), Lacey Jr., J.V. (author), Larsson, S.C. (author), Leitzmann, M. (author), McCullough, M.L. (author), Miller, A.B. (author), Rodriguez, C. (author), Rohan, T.E. (author), Scheuten, L.J. (author), Shore, R. (author), Smit, E. (author), Wolk, A. (author), Zhang, S.M. (author), Smith-Warner, S.A. (author), TNO Kwaliteit van Leven (author)
Background: Dairy foods and their constituents (lactose and calcium) have been hypothesized to promote ovarian carcinogenesis. Although case-control studies have reported conflicting results for dairy foods and lactose, several cohort studies have shown positive associations between skim milk, lactose, and ovarian cancer. Methods: A pooled...
article 2006
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Soffert, A. (author), Pieper, G. (author), Jetten, J. (author), TNO Kwaliteit van Leven (author)
Pasteurized whole milk (3% fat) was stored under fluorescent light at 8°C in clear 1 litre polyethylene terephthalate (PET) bottles and three variants of pigmented PET bottles with different light transmittance. Changes in the vitamin content were monitored over a period of 10 days. Milk packed in pigmented PET bottles with the lowest light...
article 2006
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Verwei, M. (author), Freidig, A.P. (author), Havenaar, R. (author), Groten, J.P. (author), TNO Kwaliteit van Leven (author)
The nutritional quality of new functional or fortified food products depends on the bioavailability of the nutrient(s) in the human body. Bioavailability is often determined in human intervention studies by measurements of plasma or serum profiles over a certain time period. These studies are time and cost consuming and often appear to lack an...
article 2006
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TNO Kwaliteit van Leven TNO Voeding (author), Mommers, M. (author), Schouten, L.J. (author), Goldbohm, R.A. (author), van den Brandt, P.A. (author)
Ovary cancer risk in relation to consumption of dairy products was investigated using a self-administered questionnaire on dietary habits and other risk factors for cancer, which was completed in 1986 by 62 573 postmenopausal women participating in the Netherlands Cohort Study. Follow-up for cancer was implemented by annual record linkage with...
article 2006
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Weenen, H. (author), Jellema, R.H. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference....
article 2005
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TNO Kwaliteit van Leven TNO Voeding (author), Bakker, G. (author), Kardinaal, A. (author)
Chemicals/CAS: calcitriol, 32222-06-3, 32511-63-0, 66772-14-3; calcium, 7440-70-2; ergocalciferol, 50-14-6, 50809-47-7, 8042-78-2; parathyroid hormone, 12584-96-2, 68893-82-3, 9002-64-6
article 2005
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Dagnelie, P.C. (author), Schuurman, A.G. (author), Goldbohm, R.A. (author), van den Brandt, P.A. (author), TNO Voeding (author)
We reviewed 37 prospective cohort and four intervention studies on potential dietary risk factors for prostate cancer, published between 1966 and September 2003. Some studies were limited by small size, crude measurement of dietary exposure and limited control for confounders. Intervention and prospective cohort studies support a protective role...
article 2004
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Verwei, M. (author), Arkbåge, K. (author), Mocking, H. (author), Havenaar, R. (author), Groten, J. (author), TNO Voeding (author)
Despite its low natural folate concentration, milk is responsible for 10-15% of the daily folate intake in countries with a high dairy consumption. Milk products can be considered as a potential matrix for folate fortification, e.g., with synthetic folic acid, to enhance the daily intake of folate. In untreated milk, the natural folate, 5...
article 2004
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Cho, E. (author), Smith-Warner, S.A. (author), Spiegelman, D. (author), Beeson, W.L. (author), van den Brandt, P.A. (author), Colditz, G.A. (author), Folsom, A.R. (author), Fraser, G.E. (author), Freudenheim, J.L. (author), Giovannucci, E. (author), Goldbohm, R.A. (author), Graham, S. (author), Miller, A.B. (author), Pietinen, P. (author), Potter, J.D. (author), Rohan, T.E. (author), Terry, P. (author), Toniolo, P. (author), Virtanen, M.J. (author), Willet, W.C. (author), Wolk, A. (author), Wu, K. (author), Yaun, S.-S. (author), Zeleniuch-Jacquotte, A. (author), Hunter, D.J. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
Background: Studies in animals have suggested that calcium may reduce the risk of colorectal cancer. However, results from epidemiologic studies of intake of calcium or dairy foods and colorectal cancer risk have been inconclusive. Methods: We pooled the primary data from 10 cohort studies in five countries that assessed usual dietary intake by...
article 2004
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Nieuwenhuizen, W.F. (author), Dekker, H.L. (author), de Koning, L.J. (author), Gröneveld, T. (author), de Koster, C.G. (author), de Jong, G.A.H. (author)
The molecular structures determine the physical properties of milk proteins and are important for the texture of many dairy-based foods. Bovine α-lactalbumin (α-LA) is a globular 123 amino acid Ca2+ binding milk protein. Modification with microbial Ca2+ independent transglutaminase (MTGase) was used to modify lysines and glutamines in holo and...
article 2003
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de Wijk, R.A. (author), van Gemert, L.J. (author), Terpstra, M.E.J. (author), Wilkinson, C.L. (author), TNO Voeding (author)
A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after feel sensations elicited by commercially available vanilla custard desserts. Two main sensory dimensions, one running from "melting" to "thick" and another one running from "rough" to "creamy-soft" could be recognized in the resulting sensory...
article 2003
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