Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Grassnuitkevers, een toekomstige bedreiging in gazons?
Vliet, Arnold van - \ 2016
lawns and turf - plant pests - curculionidae - external traits - properties - host plants - netherlands - spain - usa

Met de uitbreiding van grassnuitkevers in diverse landen zoals de Verenigde Staten en Spanje neemt de zorg toe dat er zich ook grassnuitkeversoorten in Nederland gaan vestigen door het verslepen van plantmateriaal of via vakantiegangers. Grassnuitkevers zijn vooral schadelijk voor gras, maar doen zich ook te goed aan mais, tarwe en varens.

Wat is erfelijkheid?
Maurice - Van Eijndhoven, M.H.T. ; Oldenbroek, Kor - \ 2015
Zeldzaam huisdier 40 (2015)3. - ISSN 0929-905X - p. 10 - 12.
heritability - rassen (dieren) - dierveredeling - dna - eigenschappen - spermatozoön - eicellen - bevruchting - genen - allelen - homozygoten - heterozygoten - mutaties - genetische merkers - breeds - animal breeding - properties - spermatozoa - ova - fertilization - genes - alleles - homozygotes - heterozygotes - mutations - genetic markers
Eigenschappen van dieren zijn in meer of mindere mate erfelijk. Ze gaan over van ouders op nakomelingen. Maar ervaren fokkers weten dat in de fokkerij 1+1 geen 2 is. Welke wetmatigheden en welke toevalligheden spelen een rol in de erfelijkheid? Wat heeft het DNA-onderzoek ons daar recentelijk over geleerd en wat kunnen we daarmee?
Bolus matters: impact of food oral breakdown on dynamic texture perception
Devezeaux de Lavergne, M.S.M. - \ 2015
University. Promotor(en): Tiny van Boekel, co-promotor(en): Markus Stieger; F. van de Velde. - Wageningen : Wageningen University - ISBN 9789462574496 - 227
textuuranalyse - textuur - voedsel - structuur - eigenschappen - perceptie - spijsvertering - gels - elektromyografie - masticatie - kwalitatieve analyse - worstjes - texture analysis - texture - food - structure - properties - perception - digestion - electromyography - mastication - qualitative analysis - sausages

Background and aims:

Texture is an important, yet complex, quality attribute of food. Food structure and properties can be linked to texture perception during the first bite. However, the perception of attributes during chew down is more difficult to explain, as food requires to be broken down to be swallowed safely. Food oral processing, which is a recent discipline connecting food science to the physiology of the eating process, is considered to be the key for understanding dynamic food texture perception. The aim of this thesis is to understand the link between food properties and texture perception by investigating oral food breakdown, in simple model foods.

Methods:

Gels were used as a model for soft solid foods. Several properties of the gels were controlled by modifying the composition of gels, including fracture stress and fracture strain, oil droplets binding to the gels matrix, melting, serum release and mechanical contrast. The texture perception of the gels was measured using several sensory methods. Qualitative descriptive analysis (QDA), progressive profiling and temporal dominance of sensations (TDS) were compared in the assessment of dynamic texture perception. In order to link gel properties to texture perception, the oral processing of gels was measured through analyses on the gel bolus and measurements of chewing behaviour. Gel boli were expectorated at various stages of oral processing and were analysed for gel fragments size and number, mechanical properties and saliva incorporation. These analyses were used to quantify the degree of breakdown of gels and to relate bolus properties to changes in texture perception. Chewing behaviour was measured using Electromyography (EMG) to understand the role of oral processing behaviour in bolus formation and dynamic texture perception.

Results:

Dynamic texture perception of gels could be measured by QDA, progressive profiling and TDS which were complementary methods. Fracture properties of gels could predict the perception of first bite texture attributes. Fracture stress and fracture strain were correlated to first bite firmness and brittleness respectively. During chew down, the link between gel properties and texture perception became less clear. Nonetheless, fracture properties and other gels properties, such as melting and serum release, related to chew down perception. Bolus properties depended on gel properties, but related better to chew down texture perception than gel properties. Mainly changes in mechanical properties and fragmentation of the bolus could explained the perception of complex texture attributes, such as creaminess and graininess respectively. Chewing behaviour depended on products properties. In addition, chewing behaviour impacted the formation of the bolus and could result in differences in dynamic texture perception between groups of individuals.

Conclusions:

The oral breakdown of food is a valuable input to understand the perception of complex chew down texture attributes. Such an input could be used to design foods with a desired texture sensory profile for reformulation of foods fitting in a healthier diet or foods for target consumer groups.

Health, comfort, energy use and sustainability issues related to the use of biobased building materials : to what extent are the effects supported by science and data? : what are next steps to take?
Visser, C.L.M. de; Wijk, C.A.P. van; Voort, M.P.J. van der - \ 2015
Lelystad : Applied Plant Research of Wageningen UR, Business Unit arable farming, multifunctional agriculture and field production of vegetables (PPO-Rapport 641) - 43
bouwmaterialen - biobased economy - materialen uit biologische grondstoffen - binnenklimaat - eigenschappen - innovatie adoptie - marketing - duurzaamheid (sustainability) - energiebesparing - building materials - biobased materials - indoor climate - properties - innovation adoption - sustainability - energy saving
With the exception of wood, the use of natural (biobased) materials (based on hemp, flax, straw or other natural resources) is still limited. Nevertheless, many benefits are attributed to these materials in terms of a healthier and more comfortable indoor climate. Other potential benefits of natural insulation materials that are often mentioned are energy savings and reduced environmental impact. This report focuses on the empirical support for these claims, identifies research gaps and suggests, where appropriate, recommendations for next steps.
Focus op eigenschappen en grondstoffen nodig : groei in verschillende deelmarkten voor bioplastics
Bolck, Christiaan - \ 2015
bioplastics - biobased materials - biobased economy - properties - consumer behaviour - marketing
Design challenges with Biobased Plastics
Kappen, Frans - \ 2013
bioplastics - biopolymers - properties - plastics - product development - pots - biobased materials - biobased economy
De suzuki-fruitvlieg Drosophila suzukii, een nieuwe plaag op fruit in Nederland
Helsen, H.H.M. ; Bruchem, J. van; Potting, R. - \ 2013
Gewasbescherming 44 (2013)3. - ISSN 0166-6495 - p. 72 - 76.
drosophila suzukii - insectenplagen - kleinfruit - eigenschappen - bestrijdingsmethoden - gewasbescherming - plagenbestrijding - fruitteelt - insect pests - small fruits - properties - control methods - plant protection - pest control - fruit growing
In 2012 is voor het eerst de suzuki-fruitvlieg Drosophila suzukii (Matsamura) in Nederland aangetroffen. Deze van oorsprong Aziatische soort heeft zich in de afgelopen jaren in hoog tempo over Europa en Noord-Amerika verspreid. De suzuki-fruitvlieg is schadelijk doordat de vrouwtjes in staat zijn hun eieren te leggen in rijpende vruchten van een groot aantal fruitgewassen. Kleinfruit (o.a. aardbei en bessen) en steenfruit (vooral kersen) zijn de gewassen die het meest gevoelig zijn voor aantasting door de suzukifruitvlieg. Dit artikel geeft een beschrijving van de soort en een overzicht van de bestrijdingsmogelijkheden.
Op zoek naar de ideale hen
Leenstra, F.R. ; Bestman, M.W.P. - \ 2013
In: Biologisch ondernemen : legpluimvee / Janmaat, L., Driebergen : Louis Bolk Instituut - p. 12 - 13.
dierveredeling - biologische landbouw - pluimveehouderij - hennen - selectief fokken - selectie - eigenschappen - animal breeding - organic farming - poultry farming - hens - selective breeding - selection - properties
Heeft de biologische pluimveehouderij een ander type hen nodig dan de reguliere houderijsystemen? Is zo’n hen beschikbaar of moet die nog worden gefokt? Wat wordt verstaan onder ‘de’ biologische pluimveehouderij? Zijn dat bedrijven met 18.000 hennen die alleen mengvoer voeren of zijn dat bedrijven met eigen voer verbouw of met een koppeltje van 100-200 dieren die de restjes op het gemengd bedrijf moeten opeten?
Most substrates suitable if you adapt the watering and fertiliser : take note of specific plants needs
Heuvelink, E. ; Kierkels, T. - \ 2012
In Greenhouses : the international magazine for greenhouse growers 1 (2012)1. - ISSN 2215-0633 - p. 26 - 27.
glastuinbouw - sierteelt - materialen - cultuur zonder grond - substraten - eigenschappen - bemesting - besluitvorming - teeltsystemen - greenhouse horticulture - ornamental horticulture - materials - soilless culture - substrates - properties - fertilizer application - decision making - cropping systems
The diversity in substrates keeps growing. You can't say that one is better than the other if you take into account their characteristics and adapt the watering and fertilisation. But you also need take into account the specific requirements of the plant which we'll discuss in this article.
Stapsgewijze selectie voor de ontwikkeling van biologische bestrijders van plantenpathogenen
Postma, J. ; Köhl, J. - \ 2012
Gewasbescherming 43 (2012)1. - ISSN 0166-6495 - p. 10 - 10.
organismen ingezet bij biologische bestrijding - selectie - eigenschappen - kosten - biological control agents - selection - properties - costs
Korte projectbeschrijving.
Veel substraten geschikt mits je watergift en bemesting aanpast : rekening houden met specifieke eisen van de plant
Heuvelink, E. ; Kierkels, T. - \ 2012
Onder Glas 9 (2012)1. - p. 5 - 7.
sierteelt - substraten - materialen - diversiteit - mestgiften - irrigatie - eigenschappen - besluitvorming - glastuinbouw - ornamental horticulture - substrates - materials - diversity - dressings - irrigation - properties - decision making - greenhouse horticulture
De diversiteit in substraten neemt nog steeds toe. Je kunt vaak niet zeggen dat de ene beter is dan de andere. Als je maar rekening houdt met hun karakteristieke eigenschappen en de water- en meststoffengift aanpast. En rekening houdt met de specifieke eisen van de plant. Die laatste behandelen we in dit artikel.
Gezondere koe en varken door genomics
Veerkamp, R.F. - \ 2011
Kennis Online 2011 (2011)14 juni. - p. 7 - 7.
rundveehouderij - dierveredeling - functionele genomica - eigenschappen - pensvertering - efficiëntie - rundveevoeding - cattle husbandry - animal breeding - functional genomics - properties - rumen digestion - efficiency - cattle feeding
Nederlandse fokbedrijven hebben zo’n twintig procent van de agrarische wereldmarkt voor genetisch materiaal veroverd. Als het genomicsproject Genome Wide Breeding slaagt, dan blijft dat zo en wordt de veehouderij tegelijkertijd wat diervriendelijker, schoner en efficiënter.
Kokosvezelplaten als duurzaam bouwmateriaal
Dam, J.E.G. van - \ 2010
bouwmaterialen - bouwplaten - kokosvezel - eigenschappen - economische haalbaarheid - biobased economy - biomaterialen - productieprocessen - building materials - wallboard - coir - properties - economic viability - biomaterials - production processes
Het is mogelijk plaatmateriaal te produceren dat voor 100% bestaat uit kokosvezels afkomstig van de bolster van de kokosnoot. Het plaatmateriaal heeft uitstekende sterkte eigenschappen. Voor het aantonen van de technische- en economische haalbaarheid is op de Filippijnen een vezelplaatproductie unit op pilot schaal gebouwd. De mogelijkheden voor opschaling en industriële productie worden momenteel door verschillende kokosproducerende landen onderzocht waaronder India, Indonesië, Filippijnen, Suriname en Mozambique.
Plastics reinforced by agrofibres : fact sheet
Snijder, M.H.B. - \ 2010
natuurlijke vezels - kunststoffen - eigenschappen - biobased economy - natural fibres - plastics - properties
Poster met korte informatie over plastics die versterkt zijn met agrovezels.
Polymelkzuur: eigenschappen en toepassingen
Bolck, C.H. ; Bos, H.L. - \ 2010
melkzuur - polymerisatie - eigenschappen - biobased economy - bioplastics - biopolymeren - lactic acid - polymerization - properties - biopolymers
Deze info sheet geeft een overzicht van de herkomst en toepassingsmogelijkheden van het bioplastic polymelkzuur (PLA).
Proficiency test for antibiotics in beef
Berendsen, B.J.A. ; Stolker, A.A.M. - \ 2009
Wageningen : RIKILT (Report / RIKILT 2009.015) - 43
rundvlees - antibiotica - testen - screenen - statistische analyse - kwantitatieve analyse - eigenschappen - toegepaste wiskunde - toegepaste statistiek - beef - antibiotics - testing - screening - statistical analysis - quantitative analysis - properties - applied mathematics - applied statistics
The aim of this proficiency study was to give laboratories the possibility to evaluate or demonstrate their competence for the analysis of antibiotics in bovine tissues, including the screening analysis. This study also provided an evaluation of the methods applied for screening and quantitative and confirmatory analysis of antibiotics in beef.
Bioplastics: polymelkzuur (PLA)
Bolck, C.H. ; Bos, H.L. - \ 2009
melkzuur - verpakkingsmaterialen - eigenschappen - bioplastics - biobased economy - lactic acid - packaging materials - properties
Deze info sheet geeft een overzicht van de herkomst en toepassingsmogelijkheden van het bioplastic polymelkzuur (PLA). De tekst is gebaseerd op het boekje Bioplastics, één van de uitgaven uit de reeks Groene Grondstoffen
Een kijkje in de ziel van een aspergeplant
Kruistum, G. van - \ 2009
Groenten en Fruit. Algemeen 2009 (2009)4. - ISSN 0925-9694 - p. 42 - 43.
tuinbouw - asparagus - zuurgraad - eigenschappen - wortels - gewaskwaliteit - rassen (planten) - horticulture - acidity - properties - roots - crop quality - varieties
Het 'functioneren' van een aspergeplant snappen vereist kennis van de planteigenschappen en fysiologische processen. Omgevingsfactoren hebben invloed op beide en de plant reageert er op haar eigen manier op. Een kijkje in de ziel van een aspergeplant
Eigenschappen van biotransportbrandstoffen
Bakker, R.R.C. ; Bos, H.L. - \ 2008
biomassa - transport - brandstoffen - eigenschappen - biobased economy - biomass - fuels - properties
Deze info sheet geeft een overzicht van de belangrijkste eigenschappen van transportbrandstoffen die op dit moment geproduceerd worden uit biomassa.
When emulsions meet saliva : a physical-chemical, biochemical and sensory study
Silletti, E. - \ 2008
University. Promotor(en): Willem Norde, co-promotor(en): G.A. van Aken; Monique Vingerhoeds. - S.l. : s.n. - ISBN 9789085048213 - 243
emulsies - eigenschappen - sensorische evaluatie - speeksel - uitvlokking - lysozym - eiwitexpressieanalyse - emulsions - properties - sensory evaluation - saliva - flocculation - lysozyme - proteomics
Keywords: Emulsion, flocculation, bridging, saliva, salivary protein, salivary peptides, lysozyme, -lactoglobulin, complex formation, LC-MS, SELDI-TOF-MS, proteomics.

Upon consumption food emulsions undergo various structural and compositional changes in the mouth. One of these changes is that mixing of an emulsion with saliva induces droplet flocculation
In the study described in this thesis we investigated the influence of saliva on emulsions properties, the mechanism of flocculation and the role in sensory perception. Firstly, we started with evaluating the effect of parameters related to emulsions on flocculation (i.e. differently charged surfactants and proteins such as -lactoglobulin and lysozyme used as emulsifiers and oil-volume fraction). Among the obtained results, we observed that the sign and the density of the charge on the surface of the droplets determine the (ir-)reversibility of flocculation upon dilution with water and shearing. Secondly, the effect of saliva-related parameters was analyzed. Among other aspects, it appeared that an increase in salivary protein concentration increased emulsion flocculation, and that extensive flocculation is typically found for unstimulated saliva. This approach shows that both emulsion and saliva properties affect the flocculation behavior of emulsions/saliva mixtures.
To investigate the nature of the flocculation, we characterized the salivary protein composition in both the continuous phase of the emulsion/saliva mixture and on the emulsion droplets. Different physical-chemical and biochemical techniques were used. For this approach, we focused on -lactoglobulin and lysozyme stabilized emulsions, which flocculated reversibly and irreversibly, respectively, upon mixing with saliva. A large number of salivary proteins and peptides in the molecular mass (Mr) range between 0.8 kDa and 100 kDa and the salivary mucins MUC5B and MUC7 (Mr > 200 kDa) associated with emulsion droplets of the emulsions. The results also indicate that the emulsifying protein at the oil-water interface determines which salivary components associate with the droplets in the flocs. A hypothesis is formulated that emulsion flocculation is mainly driven by a complex formation involving specific interactions and electrostatic attraction between salivary peptides/proteins and the emulsifying proteins at the droplets surface.
The importance of the saliva-induced droplet flocculation was demonstrated with a sensory paneling study. Emulsions stabilized by whey protein isolate, (predominantly composed of -lactoglobulin) showed reversible flocculation and were perceived as creamy. In contrast, emulsions stabilised by lysozyme showed irreversible flocculation and were perceived as dry, rough and astringent.
To conclude, this thesis shows that saliva-induced emulsion flocculation is driven mainly by association of salivary peptides and proteins to the droplets surface. Because of this, flocculation is determined by the composition of the droplet interface as well as the composition of the saliva, and can be controlled by variation of emulsion parameters (charge, pH, ionic strength). This interaction between emulsions and saliva may help to improve our understanding an control the sensory perception of emulsions.
































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