document

A Clear Label Strategy for Food Additives: Ingredient Marketing

Diaz, J. (author)

Clear label is a strategic approach that food companies, policy makers and consumer groups can use to bring balance and clarity into food labeling. The first of a two-part report on a clear label strategy.

article 2016

document

Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures

Martin, A.H. (author), Bakhuizen, E. (author), Ersch, C. (author), Urbonaite, V. (author), de Jongh, H.H.J. (author), Pouvreau, L. (author)

To understand the origin of water holding of mixed protein gels, a study was performed on water exudation from mixed whey protein (WP)-gelatin gels upon applied pressure. Mixed gels were prepared with varying WP and gelatin concentration and gelatin type to obtain gels with a wide range of gel properties. Gels were characterized for their water...

article 2016

document

A TTC threshold for acute oral exposure to non-genotoxic substances

Buist, H.E. (author), Krul, L. (author), Leeman, W.R. (author)

To derive an acute TTC threshold, the correlation between Allowable Daily Intakes (ADIs, chronic values) and Acute Reference Doses (ARfDs) of pesticides evaluated in the EU was investigated and their distributions were compared. The correlation between ARfDs and ADIs was significant (p ¼ 0.01), but weak (r2 ¼ 0.051). Consequently, using this...

article 2016

document

Enzymatically triggered release of dye model compounds from zeinparticles

Nieuwland, M. (author), Papen-Botterhuis, N.E. (author), Drost, W.C. (author), Slaghek, T.M. (author), Erich, B.S.J.F. (author)

tA responsive release system consisting of biocide encapsulated by the hydrophobic protein zein wasinvestigated, in which a biocide will be released if growth of micro-organisms occurs. Because biociderelease is difficult to detect, a model system using dyes with different size, polarity and charge wasdeveloped first to study the applicability...

article 2016

document

Interactions in protein mixtures. Part I: Second virial coefficients from osmometry

Ersch, C. (author), Meijvogel, L.L.C. (author), van der Linden, E. (author), Martin, A. (author), Venema, P. (author)

The interaction of proteins (b-lactoglobulin, Bovine Serum Albumin (BSA), gelatins and whey protein isolate (WPI)) in solution was quantified by measuring their second virial coefficient using membrane osmometry. At neutral pH below 20e40 mM ionic strength, electrostatic repulsion dominated the interaction. At higher ionic strength, BSA, WPI and...

article 2016

document

Modulating the aggregation behaviour to restore the mechanical response of acid induced mixed gels of sodium caseinate and soy proteins

Martin, A.H. (author), de los Reyes Jiménez, M.L. (author), Pouvreau, L. (author)

Partial replacement of milk proteins with plant proteins is a challenge due to the reported negative effect on physical and sensory properties. Understanding of how the mechanical properties of acidified milk gels can be restored when 30% casein is replaced with soy proteins is therefore explored. Mixtures of sodium caseinate (CAS) and soy...

article 2016

document

Conformational stability of digestion-resistant peptides of peanut conglutins reveals the molecular basis of their allergenicity

Danijela Apostolovic, D. (author), Dragana Stanic-Vucinic, D. (author), de Jongh, H.H.J. (author), de Jong, G.A.H. (author), Mihailovic, J. (author), Radosavljevic, J. (author), Radibratovic, M. (author), Nordlee, J.A. (author), Baumert, J.L. (author), Milcic, M. (author), Taylor, S.L. (author), Garrido Clua, N. (author), Cirkovic Velickovic, T. (author), Koppelman, S.J. (author)

Conglutins represent the major peanut allergens and are renowned for their resistance to gastro-intestinal digestion. Our aim was to characterize the digestion-resistant peptides (DRPs) of conglutins by biochemical and biophysical methods followed by a molecular dynamics simulation in order to better understand the molecular basis of food...

article 2016

document

LICARA nanoSCAN - A tool for the self-assessment of benefits and risks of nanoproducts

van Harmelen, T. (author), Zondervan-van den Beuken, E.K. (author), Brouwer, D.H. (author), Kuijpers, E. (author), Fransman, W. (author), Buist, H.B. (author), Ligthart, T.N. (author), Hincapié, I. (author), Hischier, R. (author), Linkov, I. (author), Nowack, B. (author), Studer, J. (author), Hilty, L. (author), Som, C. (author)

The fast penetration of nanoproducts on the market under conditions of significant uncertainty of their environmental properties and risks to humans creates a need for companies to assess sustainability of their products. Evaluation of the potential benefits and risks to build a coherent story for communication with clients, authorities,...

article 2016

document

Grain Products: Short and long-term benefits for health and wellbeing

Ashwell, M. (author), van der Kamp, J.W. (author)

Whole grain and cereal fibre consumption is associated with a lower risk of major chronic non communicable diseases (e.g. type 2 diabetes, CVD, cancer) and lower overall mortality. Although the epidemiological evidence is convincing, we still need more evidence from long-term intervention trials.

article 2016

document

Ongenode gasten: Toxoplasma Gondii

Verkleij, T.H. (author), de Boer, P. (author)

Vrijwel alle organismen, ook de mens, hebben last van parasieten: wormen, vlooien, luizen, teken. Toxoplasma gondii is wereldwijd één van de meest voorkomende parasitaire zoönosen. Vooral voor zwangere vrouwen kunnen de gevolgen groot zijn. Wat is het? En hoe is het te voorkomen?

article 2016

document

Mild desalination demopilot: New normalization approach to effectively evaluate electrodialysis reversal technology

Bisselink, R. (author), de Schepper, W. (author), Trampé, J. (author), van den Broek, W. (author), Pinel, P. (author), Krutko, A. (author), Groot, N. (author)

Key performance indicators for characterization of nanofiltration performance are well developed, similar key performance indicators for electrodialysis reversal are however underdeveloped. Under the E4Water project Dow Benelux BV and Evides Industriewater BV operate a pilot facility to compare both technologies for their application to mildly...

article 2016

document

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

Renzetti, S. (author), Rosell, C.M. (author)

Gluten free systems lack the viscoelastic network required to resist gas production and expansion during baking. Enzymatic treatments of the GF flours have been proposed initially for creating protein aggregates that mimic gluten functionality but then also for modifying proteins changing their functionality in GF systems. To better exploit the...

article 2016

document

Getting algae ingredients applied

Geerdink, P. (author), van den Berg, C. (author), Wekking, M.M.T. (author)

article 2016

document

How to Successfully Build a Clear Label Paradigm: Ingredient Marketing

Diaz, J. (author)

Careful labeling and consumer education may make the difference for the future success of individual ingredients and the products that rely on them. The second of a two-part report on a clear label strategy.

article 2016

document

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

Darizu Munialo, C. (author), van der Linden, E. (author), Ako, K. (author), Nieuwland, M. (author), van As, H. (author), de Jongh, H.H.J. (author)

The addition of polysaccharides to proteins during gel formation can alter the mechanical and textural properties of the resultant gels. However, the effect of addition of different polymers on mechanical properties of whey protein (WP) gels including their ability to elastically store energy, often measured in terms of the recoverable energy ...

article 2016

document

Rheological and thermal behavior of food matrices during processing and storage: Relevance for textural and nutritional quality of food

Renzetti, S. (author), Jurgens, A. (author)

During processing, foods undergo several transformations which result in their final food structure and textural sensory properties. The rheological and thermal behavior of the food matrices are essential elements in such transformations and in determining the end product properties. When altering the food composition with the purpose of...

article 2016

document

Interactions in protein mixtures. Part II: A virial approach to predict phase behavior

Ersch, C. (author), van der Linden, E. (author), Martin, A. (author), Venema, P. (author)

The interaction of proteins (b-lactoglobulin, Bovine Serum Albumin (BSA), gelatins and whey protein isolate (WPI)) in solution was quantified by measuring their second virial coefficient using membrane osmometry. At neutral pH below 20e40 mM ionic strength, electrostatic repulsion dominated the interaction. At higher ionic strength, BSA, WPI and...

article 2016

document

Towards a food-allergy-free world

Houben, G. (author), van Bilsen, J. (author), Blom, M. (author), Kruizinga, A. (author), Verhoeckx, K. (author)

Food allergy is one of the most common health disorders in the western world. It affects about three per cent of the total population. Food allergy is potentially lethal, and its health impact is higher than that posed by all known chemicals and microbes in food. It is also higher than that of many other disorders and diseases. Additionally,...

report 2016

document

Microstructure and rheology of globular protein gels in the presence of gelatin

Ersch, C. (author), Meinders, M/B.J. (author), Bouwman, W.G. (author), Nieuwland, M. (author), van der Linden, E. (author), Venema, P. (author), Martin, A.H. (author)

The microstructure and rheological response of globular protein gels (whey protein isolate (WPI) and soy protein isolate (SPI)) in the presence of gelatin (type A, type B and hydrolyzed type A) was investigated. Microstructural information was obtained using a combination of confocal laser scanning microscopy (CLSM) and spin echo small-angle...

article 2016

document

The microstructure and rheology of homogeneous and phase separated gelatine gels

Ersch, C. (author), van der Linden, E. (author), Venema, P. (author), Martin, A. (author)

The gelation of gelatine in mixtures of gelatine (type A or type B) and globular proteins (Whey Protein Isolate (WPI), Whey Protein Aggregates (WPA) and Soy Protein Isolate (SPI)) was studied with a focus on their phase separation during gelation. Confocal laser scanning microscopy, visual observations and rheology were used to link the changes...

article 2016