Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Martinus A J S van Boekel"'
Autor:
Yendouban Lamboni, Kristian F Nielsen, Anita R Linnemann, Yüksel Gezgin, Kerstin Hell, Martinus J R Nout, Eddy J Smid, Manuele Tamo, Martinus A J S van Boekel, Jakob Blæsbjerg Hoof, Jens Christian Frisvad
Publikováno v:
PLoS ONE, Vol 11, Iss 10, p e0164310 (2016)
In a previous study, raw cashew kernels were assayed for the fungal contamination focusing on strains belonging to the genus Aspergillus and on aflatoxins producers. These samples showed high contamination with Aspergillus section Nigri species and a
Externí odkaz:
https://doaj.org/article/dcb6743d08204292920e175a70207801
Autor:
Mariëlle G Ramaekers, Pieternel A Luning, Catriona M M Lakemond, Martinus A J S van Boekel, Gerrit Gort, Sanne Boesveldt
Publikováno v:
PLoS ONE, Vol 11, Iss 1, p e0146652 (2016)
BACKGROUND:Exposure to food odours increases the appetite for congruent foods and decreases the appetite for incongruent foods. However, the effect of exposure to a variety of food odours, as often occurs in daily life, is unknown. OBJECTIVE:Investig
Externí odkaz:
https://doaj.org/article/dd44620ac9c042beb237307827956f7d
Autor:
Rian A. H. Timmermans, Wibke S. U. Roland, Kees van Kekem, Ariette M. Matser, Martinus A. J. S. van Boekel
Publikováno v:
Foods, Vol 11, Iss 21, p 3360 (2022)
Novel pulsed electric field (PEF) process conditions at moderate electric field strength and long pulse duration have recently been established to obtain microbial inactivation. In this study, the effect of these PEF conditions (E = 0.9 and 2.7 kV/cm
Externí odkaz:
https://doaj.org/article/46bc52d5351f4e85b410907fa269065c
Publikováno v:
European Journal of Engineering Education, 42(6), 761-774
European Journal of Engineering Education 42 (2017) 6
European Journal of Engineering Education 42 (2017) 6
Preparing science and engineering students to work in interdisciplinary teams necessitates research on teaching and learning of interdisciplinary thinking. A multidimensional approach was taken to examine student interdisciplinary learning in a maste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3374c09a82f1262d834110b74510c1d2
https://research.wur.nl/en/publications/a-multidimensional-approach-to-examine-student-interdisciplinary-
https://research.wur.nl/en/publications/a-multidimensional-approach-to-examine-student-interdisciplinary-
Publikováno v:
Journal of Agricultural and Food Chemistry 54 (2006) 12
Journal of Agricultural and Food Chemistry, 54(12), 4253-4259
Journal of Agricultural and Food Chemistry, 54(12), 4253-4259
The purpose of this study was to improve the micronutrient quality of indigenous African infant flour using traditional techniques available in the region. Response surface methodology was used to study the effect of duration of soaking, germination,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07727a3d35739d4a520a81d35477e287
https://doi.org/10.1021/jf0530493
https://doi.org/10.1021/jf0530493
Publikováno v:
Journal of Dairy Research. 66:467-472
We have reported previously on the kinetics of thermal inactivation at 80–120°C of the extracellular proteinase from Pseudomonas fluorescens 22F (Schokker & van Boekel, 1997, 1999b). During these studies, we noted some inactivation during the heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fdc2af3ed46abc1dcd51006d6327fb6
https://doi.org/10.1017/s0022029999003611
https://doi.org/10.1017/s0022029999003611
Publikováno v:
Crop Science 50 (2010) 2
Crop Science, 50(2), S33-S50
Crop Science, 50(2), S33-S50
This background article addresses key challenges of adequately feeding a population of 9 billion by 2050, while preserving the agro-ecosystems from which other services are also expected. One of the scenario-buildings uses the Agrimonde platform, whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94c29ecb5be6909a79052704d4d241d8
https://research.wur.nl/en/publications/the-future-of-food-scenarios-for-2050
https://research.wur.nl/en/publications/the-future-of-food-scenarios-for-2050
Publikováno v:
Advanced Dairy Chemistry—1 Proteins ISBN: 9780306472718
The principal aim of heat-treating foods is to produce microbiologically safe products and to extend shelf-life. Shelf-life may be defined as the period over which a product retains acceptable bacteriological, physical and (bio) chemical characterist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e7ce51273182d2b86455f587130fa25
https://doi.org/10.1007/978-1-4419-8602-3_26
https://doi.org/10.1007/978-1-4419-8602-3_26
Publikováno v:
Journal of Agricultural and Food Chemistry 50 (2002)
Journal of Agricultural and Food Chemistry, 50, 1178-1183
Journal of Agricultural and Food Chemistry, 50, 1178-1183
Melanoidins are the final, brown, high molecular weight products of the Maillard reaction. The aim of the present study was to determine the average molar extinction coefficients of melanoidins formed in heated glucose-casein and fructose-casein syst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9e31ee263a3e2d4adc5c1f54cd224fb
https://research.wur.nl/en/publications/quantification-of-melanoidin-concentration-in-sugar-casein-system
https://research.wur.nl/en/publications/quantification-of-melanoidin-concentration-in-sugar-casein-system