Search Results - "Noort, Martijn W J"

Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men by Eelderink, Coby, Noort, Martijn W. J., Sozer, Nesli, Koehorst, Martijn, Holst, Jens J., Deacon, Carolyn F., Rehfeld, Jens F., Poutanen, Kaisa, Vonk, Roel J., Oudhuis, Lizette, Priebe, Marion G.

“…Purpose Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle…”
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Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis by Noort, Martijn W J, Renzetti, Stefano, Linderhof, Vincent, du Rand, Gerrie E, Marx-Pienaar, Nadéne J M M, de Kock, Henriëtte L, Magano, Nomzamo, Taylor, John R N

“…Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA…”
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The structure of wheat bread influences the postprandial metabolic response in healthy men by Eelderink, Coby, Noort, Martijn W J, Sozer, Nesli, Koehorst, Martijn, Holst, Jens J, Deacon, Carolyn F, Rehfeld, Jens F, Poutanen, Kaisa, Vonk, Roel J, Oudhuis, Lizette, Priebe, Marion G

“…Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases,…”
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Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks by Uribe-Wandurraga, Zaida Natalia, Zhang, Lu, Noort, Martijn W. J., Schutyser, Maarten A. I., García-Segovia, Purificación, Martínez-Monzó, Javier

“…Microalgal biomass is a promising functional ingredient for innovative food products due to its potential health benefits given by its composition (protein,…”
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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions by Noort, Martijn W.J., van Haaster, Daan, Hemery, Youna, Schols, Henk A., Hamer, Rob J.

“…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…”
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Saltiness enhancement by taste contrast in bread prepared with encapsulated salt by Noort, Martijn W.J., Bult, Johannes H.F., Stieger, Markus

“…In this study, we investigate a technological approach to reduce the sodium content of bread whilst retaining its sensory profile by creating taste contrast…”
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A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings by Bolhuis, Dieuwerke P, Temme, Elisabeth H M, Koeman, Fari T, Noort, Martijn W J, Kremer, Stefanie, Janssen, Anke M

“…Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium…”
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Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride by Noort, Martijn W.J., Bult, Johannes H.F., Stieger, Markus, Hamer, Rob J.

“…Bread and cereals contribute 30% to the daily intake of sodium (Na) in the western human diet. Since the average Na intake is double the recommended intake,…”
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Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions by Hemery, Youna M., Anson, Nuria Mateo, Havenaar, Rob, Haenen, Guido R.M.M., Noort, Martijn W.J., Rouau, Xavier

“…This study evaluated the potential of using ultra-fine grinding and electrostatic separation of wheat bran as methods to improve the bioaccessibility of…”
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Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial by Janssen, Anke M., PhD, Kremer, Stefanie, PhD, van Stipriaan, Willeke L., MSc, Noort, Martijn W.J, de Vries, Jeanne H.M., PhD, Temme, Elisabeth H.M., PhD

“…Abstract Background Processed foods are major contributors to excessive sodium intake in Western populations. We investigated the effect of food reformulation…”
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HealthBread: Wholegrain and high fibre breads with optimised textural quality by Noort, Martijn W.J., Mattila, Outi, Katina, Kati, van der Kamp, Jan Willem

“…The aim of this study was to develop healthy wholegrain and high fibre bread products with sensory attributes similar to white bread by applying a combination…”
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Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial by Janssen, Anke M, Kremer, Stefanie, van Stipriaan, Willeke L, Noort, Martijn W J, de Vries, Jeanne H M, Temme, Elisabeth H M

“…Janssen et al determine whether uninformed consumers accept reduced-sodium lunches and examine the effect of consuming reduced-sodium lunches on 24-hour…”
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