Search Results - "van Boekel, Martinus AJS"

Impact of sorghum processing on phytate, phenolic compounds and in vitro solubility of iron and zinc in thick porridges by Kayode, A.P.P, Linnemann, A.R, Nout, M.J.R, Boekel, M.A.J.S. van

“…This study focussed on the impact of process variables on levels of phytate and phenolic compounds, and in vitro solubility of iron (Fe) and zinc (Zn) in…”
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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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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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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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Co-optimization of safety, quality and legislation: opening Pandora’s box? by van Boekel, Martinus AJS, ter Steeg, Pieter F, Dahoe, Arief E

“…•Review of safety and quality models of foods is done.•Legislation in relation to scientific insights and innovation is discussed.•Modeling of safety and…”
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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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The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands by Liu, Fahui, Teodorowicz, Małgorzata, van Boekel, Martinus A J S, Wichers, Harry J, Hettinga, Kasper A

“…Heat treatment is the most common way of milk processing, inducing structural changes as well as chemical modifications in milk proteins. These modifications…”
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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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Effect of gel texture and sucrose spatial distribution on sweetness perception by Mosca, Ana Carolina, van de Velde, Fred, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

“…Layered gels differing in mechanical and breakdown properties (soft, medium and hard gels) and in the distribution of sucrose in the matrix (homogeneous and…”
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Aroma exposure time and aroma concentration in relation to satiation by Ramaekers, Mariëlle G., Luning, Pieternel A., Ruijschop, Rianne M. A. J., Lakemond, Catriona M. M., Bult, Johannes H. F., Gort, Gerrit, van Boekel, Martinus A. J. S.

“…The present study investigated the effect of aroma exposure time and aroma concentration on ad libitum intake and subjective satiation. In a within-subject…”
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Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose by Mosca, Ana Carolina, Velde, Fred van de, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

“…Model systems consisting of layers of mixed agar/gelatin gel were used to investigate the effect of the spatial distribution of sucrose on perceived sweetness…”
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Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation by Madodé, Yann E., Nout, Martinus J.R., Bakker, Evert-Jan, Linnemann, Anita R., Hounhouigan, Djidjoho J., van Boekel, Martinus A.J.S.

“…Flatulence is an important drawback for the consumption of legumes. Therefore, the ability of traditional processing (dehulling, boiling, soaking) and…”
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Characteristics of traditionally processed shea kernels and butter by Honfo, Fernande G., Linnemann, Anita R., Akissoe, Noel, Soumanou, Mohamed M., van Boekel, Martinus A. J. S.

“…Summary The traditional production of shea butter requires a heat treatment of the nuts. This study compared the end products derived by two commonly used heat…”
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Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa by Madodé, Yann E., Linnemann, Anita R., Nout, Martinus J.R., Vosman, Ben, Hounhouigan, Djidjoho J., van Boekel, Martinus A.J.S.

“…Summary The genetic relationships among twenty phenotypically different cowpea landraces were unravelled regarding their suitability for preparing West African…”
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Consumption Habits and Innovation Potential of Mung Bean Foods in Hisar District of Haryana State, India by Dahiya, Pradeep K., Linnemann, Anita R., Nout, Martinus J. R., Van Boekel, Martinus A. J. S., Khetarpaul, Neelam K., Grewal, Raj B.

“…Consumption habits for mung bean foods were assessed by the free word association method and interview techniques. Four groups of closely related products and…”
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