Search Results - "van Boekel, Martinus"

Modeling food matrix effects on chemical reactivity: Challenges and perspectives by Capuano, Edoardo, Oliviero, Teresa, van Boekel, Martinus A.J.S

“…The same chemical reaction may be different in terms of its position of the equilibrium (i.e., thermodynamics) and its kinetics when studied in different…”
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The future supply of animal-derived protein for human consumption by Boland, Mike J., Rae, Allan N., Vereijken, Johan M., Meuwissen, Miranda P.M., Fischer, Arnout R.H., van Boekel, Martinus A.J.S., Rutherfurd, Shane M., Gruppen, Harry, Moughan, Paul J., Hendriks, Wouter H.

“…The combined effects of population increase and increasing standards of living in developing countries are expected to create a high demand for animal-derived…”
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Extraction and characterisation of protein fractions from five insect species by Yi, Liya, Lakemond, Catriona M.M., Sagis, Leonard M.C., Eisner-Schadler, Verena, van Huis, Arnold, van Boekel, Martinus A.J.S.

“…•Crude protein content of insects was similar to conventional meat products.•The amount of EAA of insects was higher than daily protein requirement of an…”
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The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty by Garre, Alberto, Zwietering, Marcel H., van Boekel, Martinus A.J.S.

“…A novel method is proposed for fitting microbial inactivation models to data on liquid media: the Most Probable Curve (MPC) method. It is a multilevel model…”
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Exploring meat substitutes: consumer experiences and contextual factors by Elzerman, Johanna E, van Boekel, Martinus A.J.S, Luning, Pieternel A

“…Purpose - Meat substitutes can be environmentally more sustainable alternatives to meat. However, the image of these products in The Netherlands is still low…”
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Insect lipid profile: aqueous versus organic solvent-based extraction methods by Tzompa-Sosa, Daylan A., Yi, Liya, van Valenberg, Hein J.F., van Boekel, Martinus A.J.S., Lakemond, Catriona M.M.

“…In view of future expected industrial bio-fractionation of insects, we investigated the influence of extraction methods on chemical characteristics of insect…”
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Consumer acceptance and appropriateness of meat substitutes in a meal context by Elzerman, Johanna E., Hoek, Annet C., van Boekel, Martinus A.J.S., Luning, Pieternel A.

“…► Consumers evaluated meat substitutes in a meal and separately (no meal context). ► Meal context influenced the acceptance of meat substitutes. ►…”
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Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type by Nguyen, Ha T., Van der Fels-Klerx, H.J. (Ine), Peters, Ruud J.B., Van Boekel, Martinus A.J.S.

“…•Effects of sugar type on reaction mechanisms for formation of acrylamide and HMF during baking biscuits investigated.•A mechanistic model was proposed for…”
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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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On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells by van Boekel, Martinus A.J.S

“…This paper evaluates the applicability of the Weibull model to describe thermal inactivation of microbial vegetative cells as an alternative for the classical…”
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The Future of Food: Scenarios for 2050 by Hubert, B, Rosegrant, M, Boekel, M.A.J.S. van, Ortiz, R

“…ABSTRACT This background article addresses key challenges of adequately feeding a population of 9 billion by 2050, while preserving the agro‐ecosystems from…”
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Kinetic Modeling of Food Quality: A Critical Review by Van Boekel, Martinus A.J.S.

“…This article discusses the possibilities to study relevant quality aspects of food, such as color, nutrient content, and safety, in a quantitative way via…”
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Protein identification and in vitro digestion of fractions from Tenebrio molitor by Yi, Liya, Van Boekel, Martinus A. J. S., Boeren, Sjef, Lakemond, Catriona M. M.

“…The nutritional value of insect protein is evaluated not only in amino acid composition, but also in protein digestibility. The general amino acid composition…”
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Generation of Soluble Advanced Glycation End Products Receptor (sRAGE)-Binding Ligands during Extensive Heat Treatment of Whey Protein/Lactose Mixtures Is Dependent on Glycation and Aggregation by Liu, Fahui, Teodorowicz, Małgorzata, Wichers, Harry J, van Boekel, Martinus A. J. S, Hettinga, Kasper A

“…Heating of protein- and sugar-containing materials is considered the primary factor affecting the formation of advanced glycation end products (AGEs). This…”
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Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West Africa by Lamboni, Yendouban, Nielsen, Kristian F, Linnemann, Anita R, Gezgin, Yüksel, Hell, Kerstin, Nout, Martinus J R, Smid, Eddy J, Tamo, Manuele, van Boekel, Martinus A J S, Hoof, Jakob Blæsbjerg, Frisvad, Jens Christian

“…In a previous study, raw cashew kernels were assayed for the fungal contamination focusing on strains belonging to the genus Aspergillus and on aflatoxins…”
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High Molecular Weight Melanoidins from Coffee Brew by Bekedam, E. Koen, Schols, Henk A, van Boekel, Martinus A. J. S, Smit, Gerrit

“…The composition of high molecular weight (HMw) coffee melanoidin populations, obtained after ethanol precipitation, was studied. The specific extinction…”
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Evaluating the effect of storage conditions on the shelf life of cape gooseberry (Physalis peruviana L.) by Olivares-Tenorio, Mary-Luz, Dekker, Matthijs, van Boekel, Martinus A.J.S., Verkerk, Ruud

“…Cape gooseberry is the fruit of the plant Physalis peruviana L. and has gained commercial and scientific interest for its contents of health-promoting…”
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Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity by Mosca, Ana Carolina, van de Velde, Fred, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

“…This study investigates the effects of fracture strain and fracture stress on oral breakdown, bolus formation and sweetness intensity of semi-solid food gels…”
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Exploring the influence of context on food safety management: Case studies of leafy greens production in Europe by Kirezieva, Klementina, Jacxsens, Liesbeth, Hagelaar, Geoffrey J.L.F., van Boekel, Martinus A.J.S., Uyttendaele, Mieke, Luning, Pieternel A.

“…•The role of ‘broad context’ in country and sector on FSMS in companies was explored.•Three case studies in leafy greens sectors in Belgium, Norway and Spain…”
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Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales by van den Berg, Ladislava, Rosenberg, Yael, van Boekel, Martinus A.J.S., Rosenberg, Moshe, van de Velde, Fred

“…Mixed biopolymer gels are often used to model semi-solid food products. Understanding of their functional properties requires knowledge about structural…”
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