Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Jan Willem van der Kamp"'
Autor:
Valeria Agamennone, Tim J. van den Broek, Alie de Kat Angelino-Bart, Femke P. M. Hoevenaars, Jan Willem van der Kamp, Frank H. J. Schuren
Publikováno v:
Microorganisms, Vol 11, Iss 8, p 2001 (2023)
The development of microbiome-targeted strategies is limited by individual differences in gut microbiome composition and metabolic responses to interventions. In vitro models that can replicate this variation allow us to conduct pre-clinical studies
Externí odkaz:
https://doaj.org/article/7058bdfc0f0b45ee8a2a617d7e3da2b4
Publikováno v:
Food & Nutrition Research, Vol 58, Iss 0, Pp 1-8 (2014)
Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have bee
Externí odkaz:
https://doaj.org/article/99f348a7b4784167b1d2040811d8224c
Autor:
Alastair B. Ross, Nicola M. McKeown, Eleanor J. Beck, Jan-Willem van der Kamp, Kevin B. Miller, Chris J. Seal
Publikováno v:
The American Journal of Clinical Nutrition. 117:1043-1044
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aff670cbaf81f648bb6bb190db35a605
https://doi.org/10.1016/j.ajcnut.2023.02.027
https://doi.org/10.1016/j.ajcnut.2023.02.027
Autor:
Jan-Willem van der Kamp, Julie Miller Jones, Kevin B. Miller, Alastair B. Ross, Chris J. Seal, Bin Tan, Eleanor J. Beck
Publikováno v:
Nutrients
Nutrients, Vol 14, Iss 138, p 138 (2022)
Nutrients, Vol 14, Iss 138, p 138 (2022)
Proposed global definitions of whole grain as an ingredient and whole grain food are presented by the authors on behalf of the Whole Grain Initiative. Whole grains are an important pillar of healthy and sustainable diets. Internationally accepted cre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b3951708d1b32cfe9963dc4daeea481
https://pubmed.ncbi.nlm.nih.gov/35011013
https://pubmed.ncbi.nlm.nih.gov/35011013
Publikováno v:
BMJ. :e054370
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bba59b2c96bb796ff963f03ff94dc4da
https://doi.org/10.1136/bmj-2020-054370
https://doi.org/10.1136/bmj-2020-054370
Publikováno v:
Nutrients, Vol 12, Iss 2945, p 2945 (2020)
Nutrients
Nutrients
Health claims on foods are a way of informing consumers about the health benefits of a food product. Traditionally, these claims are based on scientific evaluation of markers originating from a pharmacological view on health. About a decade ago, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de14553a70bd39d0f3a5857ce71596e2
https://www.mdpi.com/2072-6643/12/10/2945
https://www.mdpi.com/2072-6643/12/10/2945
Publikováno v:
Noort, M W J, Mattila, O, Katina, K & van der Kamp, J W 2017, ' HealthBread: Wholegrain and high fibre breads with optimised textural quality ', Journal of Cereal Science, vol. 78, pp. 57-65 . https://doi.org/10.1016/j.jcs.2017.03.009
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 of technological steps: the use in addition to flour of a specific wheat fraction with high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f90492bcb0a4d3a1dac8e67391a6f11
https://doi.org/10.1016/j.jcs.2017.03.009
https://doi.org/10.1016/j.jcs.2017.03.009
Autor:
Kim Anne Lê, Jan Willem van der Kamp, Roberto King, Chris J. Seal, Frank Thielecke, Alastair B. Ross, Heddie Mejborn
Publikováno v:
Advances in Nutrition
Ross, A B, van der Kamp, J-W, King, R, Lê, K-A, Mejborn, H, Seal, C J & Thielecke, F 2017, ' Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum ', Advances in Nutrition, vol. 8, no. 4, pp. 525-531 . https://doi.org/10.3945/an.116.014001
Ross, A B, van der Kamp, J-W, King, R, Lê, K-A, Mejborn, H, Seal, C J & Thielecke, F 2017, ' Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum ', Advances in Nutrition, vol. 8, no. 4, pp. 525-531 . https://doi.org/10.3945/an.116.014001
Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole-grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-grain foods, yet thes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f76cadec90b3b8de0b221e0a738c307
http://europepmc.org/articles/PMC5502867
http://europepmc.org/articles/PMC5502867
Autor:
Yolanda Sanz, Wolfgang Ahrens, Timothy G. Dinan, Audrey M. Neyrinck, Nathalie M. Delzenne, Laura Fernández, Maike Wolters, Simone Rampelli, Catherine Stanton, Sandrine P. Claus, Alfonso Benítez-Páez, Martin Beaumont, Christina Sadler, Patrizia Brigidi, Marina Romaní-Pérez, Kevin J. Portune, Peter Holzer, Marta Olivares, Kathrin Günther, François Blachier, Jan Willem van der Kamp, Cristina Campoy, Rinki Murphy
Publikováno v:
Clinical Nutrition
Clinical Nutrition, 2018, 37 (6 Part:A), pp.2191-2197. ⟨10.1016/j.clnu.2018.07.007⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
Clinical nutrition, 37(6A):2191-2197
Clinical Nutrition, Elsevier, 2018, 37 (6 Part:A), pp.2191-2197. ⟨10.1016/j.clnu.2018.07.007⟩
Clinical Nutrition, 2018, 37 (6 Part:A), pp.2191-2197. ⟨10.1016/j.clnu.2018.07.007⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
Clinical nutrition, 37(6A):2191-2197
Clinical Nutrition, Elsevier, 2018, 37 (6 Part:A), pp.2191-2197. ⟨10.1016/j.clnu.2018.07.007⟩
The gut microbiota coexists in partnership with the human host through adaptations to environmental and physiological changes that help maintain dynamic homeostatic healthy states. Break-down of this delicate balance under sustained exposure to stres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e63493619d7af6f516379db35a955055
https://centaur.reading.ac.uk/78516/1/1-s2.0-S0261561418312093-main.pdf
https://centaur.reading.ac.uk/78516/1/1-s2.0-S0261561418312093-main.pdf
