Search Results - "Linnemann, A.R."

Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum by Akogou, F.U.G., Kayodé, A.P.P., den Besten, H.M.W., Linnemann, A.R., Fogliano, V.

“…A major drawback to the industrial application of many biocolorants is their instability to processing conditions, thereby limiting their use to replace…”
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Nutrient composition of selected newly bred and established mung bean varieties by Dahiya, P.K., Linnemann, A.R., Nout, M.J.R., van Boekel, M.A.J.S., Grewal, R.B.

“…Seven newly bred and three established varieties of mung bean were analysed for proximate composition, minerals, anti-nutrients and in vitro mineral…”
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Modelling of the aqueous debittering process of Lupinus mutabilis Sweet by Carvajal-Larenas, F.E., Nout, M.J.R., van Boekel, M.A.J.S., Koziol, M., Linnemann, A.R.

“…We investigated the process of lupin debittering by soaking, cooking and washing in water using a newly designed hydroagitator. The effect on alkaloids…”
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Number of Salmonella on chicken breast filet at retail level and its implications for public health risk by Straver, J M, Janssen, A F W, Linnemann, A R, van Boekel, M A J S, Beumer, R R, Zwietering, M H

“…This study aimed to characterize the number of Salmonella on chicken breast filet at the retail level and to evaluate if this number affects the risk of…”
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Extraction of antioxidant pigments from dye sorghum leaf sheaths by Kayodé, A.P.P., Bara, C.A., Dalodé-Vieira, G., Linnemann, A.R., Nout, M.J.R.

“…Extraction of antioxidant biocolorant pigments from leaf sheaths of dye sorghum was optimized. Effects of temperature and ethanol concentration of the…”
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Consumer liking, purchase intent, and willingness to pay for Lupinus mutabilis Sweet in relation to debittering treatments by Carvajal-Larenas, F.E., Koziol, M., Linnemann, A.R., Nout, M.J.R., van Boekel, M.A.J.S.

“…•Lupinus mutabilis debittering processes were studied from consumers’ perspective.•Relationships between processing, liking, price and W.T.P. were…”
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Effect of Processing on the Diffusion of Alkaloids and Quality of Lupinus mutabilis Sweet by Carvajal‐Larenas, F.E, Van Boekel, M.J.A.S, Koziol, M, Nout, M.J.R, Linnemann, A.R

“…Cold water processing by soaking, cooking and washing has been used for hundreds of years to produce debittered lupine in the Andean region. The process of…”
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Quality Function Deployment (QFD)—can it be used to develop food products? by Benner, M., Linnemann, A.R., Jongen, W.M.F., Folstar, P.

“…Publications on the use of Quality Function Deployment (QFD) for the development of food products state that the method is potentially a useful tool. The use…”
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An explorative study on the systematic development of tomato ketchup with potential health benefits using the Chain Information Model by Benner, M., Linnemann, A.R., Jongen, W.M.F., Folstar, P.

“…The Chain Information Model (CIM) was set up as a tool for the systematic design of food products with a health benefit; CIM helps to identify the information…”
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Consumer orientation of product developers and their product perception compared to that of consumers by Sijtsema, S.J., Backus, G.B.C., Linnemann, A.R., Jongen, W.M.F.

“…This research concludes that although product developers (58, response rate 35%) and consumers (344, response rate 57%) perceive health and its relation to…”
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Mung Bean: Technological and Nutritional Potential by Dahiya, P. K, Linnemann, A. R, Van Boekel, M. A. J. S, Khetarpaul, N, Grewal, R. B, Nout, M. J. R

“…Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food…”
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Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering by Carvajal-Larenas, F. E., Linnemann, A. R., Nout, M. J. R., Koziol, M., van Boekel, M. A. J. S.

“…Lupinus mutabilis has protein (32.0-52.6 g/100 g dry weight) and lipid (13.0-24.6 g/100 g dry weight) contents similar to soya bean (Glycine max). The Ω3, Ω6,…”
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Promoting dye-sorghum for local and global markets by Kayodé, A.P.P., Nout, M.J.R., Linnemann, A.R.

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Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review by Honfo, Fernande G, Akissoe, Noel, Linnemann, Anita R, Soumanou, Mohamed, Van Boekel, Martinus A. J. S

“…Increasing demand of shea products (kernels and butter) has led to the assessment of the state-of-the-art of these products. In this review, attention has been…”
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Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba by Mpofu, Augustine, Linnemann, Anita R., Nout, Martinus J.R., Zwietering, Marcel H., Smid, Eddy J., den Besten, Heidy M.W.

“…Mutandabota is a dairy product consumed as a major source of proteins and micronutrients in Southern Africa. In this study the microbial safety of traditional…”
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Baobab Food Products: A Review on their Composition and Nutritional Value by Chadare, F. J., Linnemann, A. R., Hounhouigan, J. D., Nout, M. J. R., Van Boekel, M. A. J. S.

“…Several authors have published about baobab food products. Data on macronutrients, micronutrients, amino acids, and fatty acids were collected from literature…”
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RICE-EATING QUALITY AMONG CONSUMERS IN DIFFERENT RICE GRAIN PREFERENCE COUNTRIES by SUWANNAPORN, PRISANA, LINNEMANN, ANITA

“…ABSTRACT More rice is eaten nowadays in traditionally nonrice‐eating countries. This study investigated consumer eating quality preferences among consumers in…”
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Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa by Mpofu, Augustine, Linnemann, Anita R, Sybesma, Wilbert, Kort, Remco, Nout, M J R, Smid, Eddy J

“…A probiotic dairy product was developed on the basis of a traditional dish called mutandabota to enable resource-poor populations in southern Africa to benefit…”
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Photoperiod regulation of development and growth in bambara groundnut ( Vigna subterranea) by Linnemann, Anita R., Westphal, Egbert, Wessel, Marius

“…The influence of constant photoperiods of 10, 12, 14 and 16 h on development and growth in two bambara groundnut genotypes ( Vigna subterranea (L.) Verdc.,…”
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Effect of Processing on the Quality of Pineapple Juice by Hounhouigan, Menouwesso H, Linnemann, Anita R, Soumanou, Mohamed M, Van Boekel, Martinus A. J. S

“…Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology…”
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