Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Nieke Westerik"'
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Introduction: Following a school milk feeding program in Southwest Uganda, we initiated a probiotic yogurt school feeding program in the same region in 2018. In order to investigate the potential health benefits from probiotic yogurt we conducted an
Externí odkaz:
https://doaj.org/article/854d64c902ff4166ad56b245b380e5a0
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The probiotic Lactobacillus rhamnosus GG (LGG) can play a role in establishing a harmless relationship with Helicobacter pylori and reduce gastric pathology in East African populations. H. pylori has the ability to inhabit the surface of the mucous l
Externí odkaz:
https://doaj.org/article/8088de3f448b4011bf4ea7ed081e69e4
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Perhaps by serendipity, but Lactobacillus rhamnosus has emerged from the 1980s as the most researched probiotic species. The many attributes of the two main probiotic strains of the species, L. rhamnosus GG and GR-1, have made them suitable for appli
Externí odkaz:
https://doaj.org/article/ac20c9c746164b1d98cca38e67a556cf
Publikováno v:
Journal of global health, 10(1):010330, 1-5. Edinburgh University Global Health Society
Journal of Global Health
Reid, G, Sybesma, W, Matovu, W, Onyango, A, Westerik, N & Kort, R 2020, ' Empowering women through probiotic fermented food in East Africa ', Journal of global health, vol. 10, no. 1, 010330, pp. 1-5 . https://doi.org/10.7189/jogh.10.010330
Microbiology & Immunology Publications
Journal of Global Health
Reid, G, Sybesma, W, Matovu, W, Onyango, A, Westerik, N & Kort, R 2020, ' Empowering women through probiotic fermented food in East Africa ', Journal of global health, vol. 10, no. 1, 010330, pp. 1-5 . https://doi.org/10.7189/jogh.10.010330
Microbiology & Immunology Publications
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aef9633811c93657a3f275946a93b99
https://research.vu.nl/en/publications/e9ff9df0-e7f4-4935-9576-33fa01ac1522
https://research.vu.nl/en/publications/e9ff9df0-e7f4-4935-9576-33fa01ac1522
Autor:
Jyoti Prakash Tamang, Baltasar Mayo, Remco Kort, Nam Soo Han, Akihito Endo, Nieke Westerik, Shao-Quan Liu, Paul D. Cotter, Robert W. Hutkins
Publikováno v:
Tamang, J P, Cotter, P D, Endo, A, Han, N S, Kort, R, Liu, S Q, Mayo, B, Westerik, N & Hutkins, R 2020, ' Fermented foods in a global age: East meets West ', Comprehensive Reviews in Food Science and Food Safety, vol. 19, no. 1, pp. 184-217 . https://doi.org/10.1111/1541-4337.12520
Digital.CSIC. Repositorio Institucional del CSIC
instname
Comprehensive Reviews in Food Science and Food Safety, 19(1), 184-217. Wiley-Blackwell
Digital.CSIC. Repositorio Institucional del CSIC
instname
Comprehensive Reviews in Food Science and Food Safety, 19(1), 184-217. Wiley-Blackwell
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well‐preserved and serve as stable and significant sources of proteins, vitamins, minerals,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59db915ad5c2f5cca99e8e69a10beef0
https://hdl.handle.net/1871.1/3532b203-3da9-458a-8085-37aa39987246
https://hdl.handle.net/1871.1/3532b203-3da9-458a-8085-37aa39987246
Autor:
Nieke Westerik, Ekaraj Paudel, Belinda P.C. Dewi, Ruud G.M. van der Sman, Remko M. Boom, Ashutosh Ashutosh
Publikováno v:
Journal of Food Engineering 195 (2017)
Journal of Food Engineering, 195, 105-113
Journal of Food Engineering, 195, 105-113
Conventional production of canned mushrooms involves multiple processing steps as vacuum hydration, blanching, sterilization, etc. that are intensive in energy and water usage. We analyzed the current mushroom processing technique plus three alternat
Autor:
Gregory Reid, Esther Anyimo, Nieke Westerik, Alex Paul Wacoo, Remco Kort, William Matovu, Wilbert Sybesma
Publikováno v:
Westerik, N, Wacoo, A P, Anyimo, E, Matovu, W, Reid, G, Kort, R & Sybesma, W 2019, ' Improving Health and Wealth by Introduction of an Affordable Bacterial Starter Culture for Probiotic Yoghurt Production in Uganda ', Challenges, vol. 10, no. 1, pp. 1-22 . https://doi.org/10.3390/challe10010002
Challenges
Volume 10
Issue 1
Challenges, 10(1), 1-22. MDPI
Challenges
Volume 10
Issue 1
Challenges, 10(1), 1-22. MDPI
In rural Africa, income generating activities of many households heavily depend on agricultural activities. In this paper, we present the results of a multi-year intervention whereby dairy farmers and small-scale entrepreneurs were taught to convert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e34b2cef10e247fa9ce78394d55e0a4
https://research.vu.nl/en/publications/a3a5b198-fef6-4887-99b4-49594fb13d5d
https://research.vu.nl/en/publications/a3a5b198-fef6-4887-99b4-49594fb13d5d
Publikováno v:
Journal of Visualized Experiments, 2016(115):e54365. MYJoVE Corporation
Journal of Visualized Experiments : JoVE
Westerik, N, Wacoo, A P, Sybesma, W & Kort, R 2016, ' Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods ', Journal of Visualized Experiments, vol. 2016, no. 115, e54365 . https://doi.org/10.3791/54365
Journal of Visualized Experiments : JoVE
Westerik, N, Wacoo, A P, Sybesma, W & Kort, R 2016, ' Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods ', Journal of Visualized Experiments, vol. 2016, no. 115, e54365 . https://doi.org/10.3791/54365
© 2016 Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used fo
Publikováno v:
Food Chemistry 177 (2015)
Food Chemistry, 177, 72-80
Food Chemistry, 177, 72-80
Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0–400.0 mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a1beaf9017c2d43e4eda50f2a1db4db
https://research.wur.nl/en/publications/the-effect-of-calcium-on-the-composition-and-physical-properties-
https://research.wur.nl/en/publications/the-effect-of-calcium-on-the-composition-and-physical-properties-
Autor:
Willi Gottstein, Wilco C. Meijer, Willem M. de Vos, L. Mariela Serrano, Remco Kort, Gregor Reid, Coosje J. Tuijn, Bert Hafkamp, Wilbert Sybesma, Bas Teusink, Ivan Muzira Mukisa, Lisa Basten, Nieke Westerik, François P. Douillard
Publikováno v:
Kort, R, Westerik, N, Mariela Serrano, L, Douillard, F P, Gottstein, W G, Mukisa, I M, Tuijn, C J, Basten, L, Hafkamp, B, Meijer, W C, Teusink, B, de Vos, W M, Reid, G & Sybesma, W 2015, ' A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods ', Microbial Cell Factories, vol. 14, no. 195 . https://doi.org/10.1186/s12934-015-0370-x
Microbial Cell Factories, 14(1)
Microbial Cell Factories, 1, 14
Microbial Cell Factories, 14(195). BioMed Central
Microbial Cell Factories 14 (2015) 1
Microbial Cell Factories
Microbiology & Immunology Publications
Microbial Cell Factories, 14(1)
Microbial Cell Factories, 1, 14
Microbial Cell Factories, 14(195). BioMed Central
Microbial Cell Factories 14 (2015) 1
Microbial Cell Factories
Microbiology & Immunology Publications
Background The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide imp