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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Food Reformulation: Experts dagen voedingsindustrie uit
Renzetti, S. ; Noort, M.W.J. ; Janssen, A.M. ; Sman, R.G.M. van der - \ 2019
Handboek hergebruik reststromen supermarkt : Inhoudelijke bijdrage productie handboek op basis van de pilot van brood naar bier
Bos-Brouwers, Hilke ; Meesters, Lydia ; Janssen, Anke - \ 2018
Wageningen : Wageningen University & Research - 39
Fresh, frozen, or ambient food equivalents and their impact on food waste generation in Dutch households
Janssen, Anke M. ; Nijenhuis, Mariska ; Boer, Eric P.J. ; Kremer, Stefanie - \ 2017
Waste Management 67 (2017). - ISSN 0956-053X - p. 298 - 307.
Food disposal - Food preservation - Freezer - Meal planning - Product-specific - Waste index
In Europe, it is estimated that more than 50% of total food waste - of which most is avoidable - is generated at household level. Little attention has been paid to the impact on food waste generation of consuming food products that differ in their method of food preservation. This exploratory study surveyed product-specific possible impacts of different methods of food preservation on food waste generation in Dutch households. To this end, a food waste index was calculated to enable relative comparisons of the amounts of food waste from the same type of foods with different preservation methods on an annual basis. The results show that, for the majority of frozen food equivalents, smaller amounts were wasted compared to their fresh or ambient equivalents. The waste index (WI) proposed in the current paper confirms the hypothesis that it may be possible to reduce the amount of food waste at household level by encouraging Dutch consumers to use (certain) foods more frequently in a frozen form (instead of fresh or ambient). However, before this approach can be scaled to population level, a more detailed understanding of the underlying behavioural causes with regard to food provisioning and handling and possible interactions is required.
Heijs Food Products wil innovatieve kipproducten ontwikkelen
Janssen, A.M. - \ 2017
Heijs Food Products wil meer waarde toevoegen aan het kipproduct. Dat wil de middelgrote vleeskuikenslachterij en – verwerker bereiken door veilige en nieuwe pluimveevleesproducten te ontwikkelen en de hele keten te verduurzamen. Het bedrijf werkt daaraan samen met Wageningen University & Research en HAS Hogeschool.
Clean label is maatwerk : onderzoek naar verwachtingen consument
Janssen, A.M. - \ 2016
Voedingsmiddelentechnologie (2016)6. - ISSN 0042-7934 - p. 16 - 17.
Clean label is trending. Veel fabrikanten van voedingsmiddelen werken eraan, vaak vanuit een technologisch perspectief. Experts van Wageningen UR Food & Biobased Research onderzochten wat de verwachtingen zijn van consumenten van clean label.
Groente 'verpakken' in een aantrekkelijk product werkt
Jong, Lisette de; Janssen, A.M. ; Zeinstra, G.G. - \ 2015
Voeding Nu (2015)11. - ISSN 1389-7608 - p. 16 - 18.
Krijgen kinderen een groenterijke pizza met zelfgekozen groenten
op hun bord, dan vinden ze deze net zo lekker als een pizza met
alleen tomatensaus. Er zijn wel aanzienlijke verschillen in welke
groente kinderen waarderen; het motto ‘one size fits all’ gaat
dan ook niet op. Dit blijkt uit een grootschalig onderzoek onder
10-12-jarigen. Het onderzoek biedt fabrikanten en gezondheidsvoorlichters
nieuwe aanknopingspunten voor verhoging van de
groente-inname bij kinderen.
Shapes used to boost wholegrain intake
Kleef, Ellen van; Janssen, Anke - \ 2015
Ongemerkt minder zout consumeren zonder dat later te compenseren
Janssen, Anke - \ 2015
Ander zout in voedsel en nieuwe gezamenlijke projecten
Janssen, Anke - \ 2015
Voedselkeuzes, gezond maar zeker LEKKER! Hoe waarderen consumenten geherformuleerde voedingsmiddelen?
Janssen, Anke - \ 2015
Zoutverlaging en de consument: communicatie en acceptatie
Janssen, Anke - \ 2015
Consumentenacceptatie van geherforumuleerde producten
Janssen, Anke - \ 2015
Stedendriehoek innoveert maakt onderzoek naar zoutverlaging mogelijk
Roxs, L. ; Janssen, A.M. - \ 2015
E-zine Stedendriehoek (2015).
Gezond zout: zoutverlaging en de consument: acceptatie en communicatie
Janssen, A.M. ; Holthuysen, N.T.E. ; Wijk, R.A. de; Kremer, S. - \ 2015
"I like to eat MY veggie pizza!" Does a personalized approach to a vegetable enriched pizza increase vegetable intake in 10-12 years old children?
Janssen, A.M. ; Zeinstra, G.G. ; Stijnen, D.A.J.M. ; Kremer, S. - \ 2015
Ander zout in voedsel : Rapport Innovatie begint bij het delen van kennis
Vos, J.W. ; Janssen, A.M. - \ 2015
Stedenhoek Innoveert
Gezond zout: zoutverlaging en de consument, acceptatie en communicatie
Janssen, A.M. ; Holthuysen, N.T.E. ; Kremer, S. - \ 2015
Wageningen UR - Food & Biobased Research - 47 p.
Children's food liking; lessons learned from a personalized approach
Zeinstra, G.G. ; Janssen, A.M. ; Stijnen, D.A.J.M. ; Kremer, S. - \ 2015
Geen extra chips na zoutarm eten
Janssen, A.M. - \ 2015
WageningenWorld (2015)2. - ISSN 2210-7908 - p. 6 - 6.
voedingsmiddelen - zoutgehalte - smaak - voedingsonderzoek bij de mens - reductie - gezondheidsgevaren - gezondheidsbevordering - behoeftenbevrediging - foods - salinity - taste - human nutrition research - reduction - health hazards - health promotion - need gratification
Minder zout in etenswaren zorgt ervoor dat mensen daadwerkelijk minder zout eten; ze zoeken geen zoutcompensatie op andere momenten van de dag.
Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Sodium Intakes: A Randomized Controlled Trial
Janssen, A.M. ; Kremer, S. ; Stipriaan, W.L. van; Noort, M.W.J. ; Vries, J.H.M. de; Temme, E.H.M. - \ 2015
Journal of the Academy of Nutrition and Dietetics 115 (2015)10. - ISSN 2212-2672 - p. 1614 - 1625.
Background Processed foods are major contributors to excessive sodium intake in Western populations. We investigated the effect of food reformulation on daily dietary sodium intake. Objective To determine whether uninformed consumers accept reduced-sodium lunches and to determine the effect of consuming reduced-sodium lunches on 24-hour urinary sodium excretion. Design A single-blind randomized controlled pretest-posttest design with two parallel treatment groups was used. Participants/setting Participants chose foods in an experimental real-life canteen setting at the Restaurant of the Future in Wageningen, the Netherlands, from May 16 until July 1, 2011. Intervention After a run-in period with regular foods for both groups, the intervention group (n=36) consumed foods with 29% to 61% sodium reduction (some were partially flavor compensated). The control group (n=38) continued consuming regular foods. Main outcome measures Outcomes for assessment of acceptance were the amount of foods consumed, energy and sodium intake, remembered food liking, and intensity of sensory aspects. Influence on daily dietary sodium intake was assessed by 24-hour urinary sodium excretion. Statistical analyses performed Between and within-subject comparisons were assessed by analysis of covariance. Results Energy intake and amount consumed of each food category per lunch remained similar for both groups. Compared with the control group, the intervention group’s sodium intake per lunch was significantly reduced by –1,093 mg (adjusted difference) (95% CI –1,285 to –901), equivalent to 43 mmol sodium. Remembered food liking, taste intensity, and saltiness were scored similarly for almost all of the reduced-sodium foods compared with the regular foods. After consuming reduced-sodium lunches, compared with the control group, intervention participants’ 24-hour urinary sodium excretion was significantly lower by –40 mEq (adjusted difference) (95% CI –63 to –16) than after consuming regular lunches, and this reflects a decreased daily sodium intake of 1 g. Conclusions Comparing the two treatment groups, consumption of reduced-sodium foods over a 3-week period was well accepted by the uninformed participants in an experimental real-life canteen setting. The reduced-sodium foods did not trigger compensation behavior during the remainder of the day in the intervention group compared with the control group, as reflected by 24-hour urinary sodium excretion. Therefore, offering reduced-sodium foods without explicitly informing consumers of the sodium reduction can contribute to daily sodium intake reduction.
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