Searched for: subject%3A%22sensation%22
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de Korte, J.Q. (author), Bongers, C.W.G. (author), Catoire, M. (author), Kingma, B.R.M. (author), Eijsvogel, T.M.H. (author)
Cooling vests can alleviate heat strain. We quantified the perceptual and physiological heat strain and assessed the effects of wearing a 21°C phase change material cooling vest on these measures during real-life work shifts of COVID-19 nurses wearing personal protective equipment (PPE). 17 nurses were monitored on two working days, consisting...
article 2021
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Folkerts, M.A. (author), Gerrett, N. (author), Kingma, B.R.M. (author), Zuurbier, M. (author), Daanen, H.A.M. (author)
Young children are vulnerable to extreme temperatures due to their physiological and anatomical characteristics and behavioural dependability. The latter is a relatively unexplored area. Therefore, the current study investigated the skin temperature as a proxy of the thermal state of children and care providers in day-care centers, the ability...
article 2020
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Schweiker, M. (author), Andréu, M. (author), Al-Atrash, F. (author), Al-Khatri, H. (author), Alprianti, R.R. (author), Alsaad, H. (author), Amin, R. (author), Ampatzi, E. (author), Arsano, A.Y. (author), Azar, E. (author), Bannazadeh, B. (author), Batagarawa, A. (author), Becker, S. (author), Buonocore, C. (author), Cao, B. (author), Choi, J.H. (author), Chun, C. (author), Daanen, H.A.M. (author), Damiati, S.A. (author), Daniel, L. (author), de Vecchi, R. (author), Dhaka, S. (author), Domínguez-Amarillo, S. (author), Dudkiewicz, E. (author), Edappilly, L.P. (author), Fernández-Agüera, J. (author), Folkerts, M. (author), Frijns, A. (author), Gaona, G. (author), Garg, V. (author), Gauthier, S. (author), Ghaffari Jabbari, S. (author), Harimi, D. (author), Hellwig, R.T. (author), Huebner, G.M. (author), Jin, Q. (author), Jowkar, M. (author), Kim, K. (author), King, N. (author), Kingma, B.R.M. (author), Koerniawan, M.D. (author), Kolarik, J. (author), Kumar, S. (author), Kwok, A. (author), Lamberts, R. (author), Laska, M. (author), Lee, M.C.J. (author), Lee, Y. (author), Lindermayr, V. (author), Mahaki, M. (author), Marcel-Okafor, U. (author), Marín-Restrepo, L. (author), Marquardsen, A. (author), Martellotta, F. (author), Mathur, J. (author), Mino-Rodriguez, I. (author), Montazami, A. (author), Mou, D. (author), Moujalled, B. (author), Nakajima, M. (author), Ng, E. (author), Okafor, M. (author), Olweny, M. (author), Ouyang, W. (author), Lígia Papst de Abreu, A. (author), Pérez-Fargallo, A. (author), Rajapaksha, I. (author), Ramos, G. (author), Rashid, S. (author), Reinhart, C.F. (author), Rivera, I.M. (author), Salmanzadeh, M. (author), Schakib-Ekbatan, K. (author), Schiavon, S. (author), Shooshtarian, S. (author), Shukuya, M. (author), Soebarto, V. (author), Suhendri, S. (author), Tahsildoost, M. (author), Tartarini, F. (author), Teli, D. (author), Tewari, P. (author), Thapa, S. (author), Trebilcock, M. (author), Trojan, J. (author), Tukur, R.B. (author), Voelker, C. (author), Yam, Y. (author), Yang, L. (author), Zapata-Lancaster, G. (author), Zhai, Y. (author), Zhu, Y. (author), Zomorodian, Z. (author)
People's subjective response to any thermal environment is commonly investigated by using rating scales describing the degree of thermal sensation, comfort, and acceptability. Subsequent analyses of results collected in this way rely on the assumption that specific distances between verbal anchors placed on the scale exist and that relationships...
article 2020
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Velt, K.B. (author), Daanen, H.A.M. (author)
It is the purpose of this study to investigate thermal sensation (TS) and thermal comfort (TC) in changing environments. Therefore, 10 subjects stayed in a 30 °C, 50% relative humidity for 30 min in summer clothes and then moved to a 20 °C room where they remained seated for 30 min (Hot to Reference - HR). Similarly, 11 subjects moved from a 10 ...
article 2017
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Teunissen, L.P.J. (author), Wang, L.C. (author), Chou, S.N. (author), Huang, C. (author), Jou, G.T. (author), Daanen, H.A.M. (author)
Firemen often suffer from heat strain. This study investigated two chest cooling systems for use under a firefighting suit. In nine male subjects, a vest with water soaked cooling pads and a vest with water perfused tubes were compared to a control condition. Subjects performed 30 min walking and 10 min recovery in hot conditions, while...
article 2014
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Levels, K. (author), de Koning, J.J. (author), Mol, E. (author), Foster, C. (author), Daanen, H.A.M. (author)
This study examined the effect of active pre-warming on speed and quality of performance during simulated firefighting exercise. Twelve male firefighters performed two trials in counterbalanced order. They were either pre-warmed by 20-min cycling at 1.5 Watt kg-1 body mass (WARM) or remained thermoneutral (CON) prior to a simulated firefighting...
article 2014
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Teunissen, L.P.J. (author), Wang, L.C. (author), Huang, C.H. (author), Chou, S.N. (author), Jou, G.T. (author), Ham, D. (author)
conference paper 2013
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Hogenkamp, P.S. (author), Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
Background: An important question in the regulation of energy intake is whether dietary learning of energy content depends on the food's characteristics, such as texture. Texture might affect the duration of sensory exposure and eating rate. Objective: The objective was to investigate whether a long sensory exposure, due to differences in means...
article 2010
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Zijlstra, N. (author), de Wijk, R.A. (author), Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
article 2009
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van Nieuwenhuijzen, N.H. (author), Meinders, M.B.J. (author), Tromp, R.H. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author), KvL (author)
Crispness is an important quality characteristic of dry solid food products such as crispy rolls. Its retention is directly related to the kinetics of water uptake by the crust. In this study, a method for the evaluation of the water sorption kinetics in bread crust is proposed. Two different sorption experiments were used: an oscillatory...
article 2008
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de Wijk, R.A. (author), Polet, I.A. (author), Bult, J.H.F. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three...
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 Nieuwenhuijzen, N.H. (author), Primo-Martín, C. (author), Meinders, M.B.J. (author), Tromp, R.H. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author), KvL (author)
A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amount of water absorbed or the water activity (a w) that leads to a loss of crispness. The hysteresis effect observed when recording a water sorption isotherm allowed us to study the effects of aw and moisture content separately. All experiments...
article 2008
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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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de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Instrumentally measured in vitro friction in semi-solid foods was related to oral texture sensations. Increased fat content resulted in lower sensations of roughness, higher sensations of creaminess, and lower friction, suggesting that lubrication is the mechanism by which fat affects oral texture in low fat foods. Starch breakdown by salivary...
article 2005
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de Wijk, R.A. (author), Prinz, J.F. (author), Engelen, L. (author), Weenen, H. (author), TNO Voeding (author)
The role of salivary α-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting custards with added α-amylase or decreased by presenting custards with added acarbose, an amylase inhibitor. For starch...
article 2004
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Weenen, H. (author), van Gemert, L.J. (author), van Doorn, J.M. (author), Dijksterhuis, G.B. (author), de Wijk, R.A. (author), TNO Voeding (author)
Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were generated and used by the sensory panel. These...
article 2003
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Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), Weenen, H. (author), Bosman, F. (author)
This study examined the effect of oral and product temperature on the perception of texture and flavor attributes. A trained panel assessed 21 texture and flavor attributes in one high-fat and one low-fat product of two semi-solids: custard dessert and mayonnaise. The products were evaluated at 10, 22 or 35°C in combination with oral...
article 2003
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Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), van der Bilt, A. (author), Weenen, H. (author), Bosman, F. (author)
The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a...
article 2003
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Bos, P.M.J. (author), Busschers, M. (author), Arts, J.H.E. (author), Instituut CIVO-Toxicologie en Voeding TNO (author)
Within the framework of risk assessment of existing substances in the EC the irritating properties on the respiratory tract should be considered. Since no standardized test is available it was studied whether the Alarie test could be used for this purpose, as proposed by the Technical Guidance Document for new and existing substances. The...
article 2002
Searched for: subject%3A%22sensation%22
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