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.

    We have a manual that explains all the features 

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    Inauguratie Atze Jan van der Goot
    Goot, A.J. van der - \ 2016
    Wageningen UR
    sustainability - food process engineering - foods - food sciences - food technology - raw materials - meat alternates - duurzaamheid (sustainability) - levensmiddelenproceskunde - voedingsmiddelen - voedselwetenschappen - voedseltechnologie - ruwe grondstoffen - vleesvervangers
    Verduurzaming van de productie van onze dagelijkse levensmiddelen vergt een omslag in de industrieel-technologische manier van grondstofgebruik. Granen, aardappels en soja worden nu gescheiden in zo zuiver mogelijke fracties als eiwitten en oliën. Gebruik van de minder zuivere fracties leidt zowel tot minder energie- en grondstoffenverlies als tot gezondere producten. Die gedachten deelt prof.dr. Atze Jan van der Goot donderdag 10 maart in zijn inaugurele rede als persoonlijk hoogleraarschap Duurzame eiwitstructurering aan Wageningen University.
    ‘We moeten hypes blijven ontzenuwen’
    Smit, A. ; Kok, F.J. - \ 2015
    WageningenWorld (2015)4. - ISSN 2210-7908 - p. 18 - 21.
    wetenschappers - humane voeding - dieet - voeding en gezondheid - voedselwetenschappen - scientists - human feeding - diet - nutrition and health - food sciences
    Half oktober nam Frans Kok afscheid van Wageningen UR. Hij was er bijna een kwart eeuw hoogleraar en achttien jaar hoofd van de afdeling Humane Voeding. ‘Het wordt ons steeds duidelijker dat de crux van goede voeding niet in individuele stofjes zit, maar in voedingspatronen.’
    Wat moet je doen en laten als je gezonder wilt
    Witkamp, R.F. - \ 2015
    Universiteit van Nederland
    diëten - voeding en gezondheid - voedselwetenschappen - fysiologie - voedselproducten - gezondheidsvoedsel - gezondheidsbevordering - voedingsonderzoek - diets - nutrition and health - food sciences - physiology - food products - health foods - health promotion - nutrition research
    Slik jij de praatjes van afslankguru's als zoete koek? Ken jij alle diëten uit je hoofd? Renger Witkamp, hoogleraar Voeding en Farmacologie (Wageningen UR) bekijkt al deze hypes met een nuchtere en wetenschappelijke blik. Na dit praatje kun je alles wat je voorgeschoteld krijgt in de media over je gezondheid beter in perspectief plaatsen.
    The Impact of Food Bioactives on Health: in vitro and ex vivo models
    Verhoeckx, K. ; Cotter, P. ; Lopez-Exposito, I. ; Lea, T. ; Mackie, A. ; Requena, T. ; Swiatecka, D. ; Wichers, H.J. - \ 2015
    Zeist : Springer International Publishing - ISBN 9783319157917 - 338
    bioactieve verbindingen - voedselwetenschappen - fysiologie - voedselmicrobiologie - voedsel - gezondheid - bioactive compounds - food sciences - physiology - food microbiology - food - health
    “Infogest” (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture that will last for 4 years from April 4, 2011. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (food scientists, gut physiologists, nutritionists…). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.
    Magnetic Resonance in Food Science - Food for Thought
    Duynhoven, J.P.M. van; Belton, P.S. ; Webb, G.A. ; As, H. van - \ 2013
    London : RSC Books - ISBN 9781849736343 - 235
    voedselwetenschappen - voedingsmiddelen - kernspintomografie - diagnostische technieken - voedselverwerking - spectroscopie - afbeelden - voedselkwaliteit - voedselveiligheid - food sciences - foods - magnetic resonance imaging - diagnostic techniques - food processing - spectroscopy - imagery - food quality - food safety
    There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents innovations in magnetic resonance and in particular applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. Coverage includes structure and function, emphasizing respectively applications of spectroscopy/relaxometry and imaging/diffusometry; high resolution NMR spectroscopy as applied to quality and safety and foodomics; and dedicated information on perception and behaviour demonstrating the progress that has been made in applications of fMRI in this field.
    Organic Meat Production and Processing
    Ricke, Steven C. ; Loo, Ellen J. Van; Johnson, Michael G. ; O'Bryan, Corliss A. - \ 2012
    Wiley-Blackwell - ISBN 9780813821269
    engineering - meat hygiene - natural foods - chemical engineering - food sciences

    Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

    Verslikken we ons in de voeding? : goed kauwe.........
    Kok, Frans - \ 2012
    food consumption - nutrition and health - foods - food sciences - food research - functional foods
    On design-oriented research and digital learning materials in higher education
    Hartog, R.J.M. - \ 2012
    Wageningen University. Promotor(en): Adrie Beulens; Hans Tramper. - S.l. : s.n. - ISBN 9789461735089 - 246
    informatietechnologie - computerondersteund onderwijs - onderwijzen - hoger onderwijs - voedselwetenschappen - biotechnologie - information technology - computer assisted instruction - teaching - higher education - food sciences - biotechnology

    The context of the research described in this thesis is formed by a number of research projects that were aimed at the design, development, implementation, use and evaluation of innovative digital learning materials. Most of these projects were carried out mainly within Wageningen University. In this thesis, these projects are collectively referred to as 'WU Projects'. During this research it became clear that available literature provided insufficient support with respect to a number of issues. Examples are 'How to phrase research questions?', 'What output to expect?', 'What type of evaluation is relevant?' and 'What methods should be used?'. In fact, in parallel with the WU projects, the body of literature on methodology for design related research approaches in several disciplines was growing considerably. This thesis aims to contribute to this methodological discussion. In addition, this thesis presents a view on the characteristics and possibilities of digital learning materials in higher education.

    In Chapters 2,3 and 4, a methodological framework for design, development, implementation, use and evaluation of innovative digital learning materials in higher education is defined and elaborated. Research that fits this framework is called design-oriented research (DOR). The framework is the result of a systems-oriented theoretical discussion of literature from a range of knowledge domains such as learning and instruction, knowledge and information systems research and engineering design. The concepts and terminology are illustrated with examples from publications that resulted from various WU projects. In addition, part of the framework is captured in a glossary of terms. The glossary aims to provide a coherent and ‘workable’ set of terms and corresponding definitions or descriptions. For many terms, this implies a compromise between natural language preferences of members of different disciplines.

    In Chapter 4, a classification of outputs that are potentially valuable is presented. An important implication of the view presented in this chapter, is that the actual design goal can be output, rather than input of a DOR project. This is in agreement with the view of instructional design and design of digital learning resources as processes of constraint exploration and constraint satisfaction. In Chapter 5 and Chapter 6 the most important strategic decisions in DOR projects that aim to deliver digital learning materials in higher education are discussed. In Chapter 5, a classification of design goals with their relation to various knowledge domains is presented. In Chapter 6, a classification of large-scale use scenarios with their relation to design requirements is given. Finally, Chapter 7 describes requirements and opportunities for evaluation in design-oriented research in education and reflects on evaluation in a number of WU projects. This leads to a number of suggestions for improvement with respect to evaluation in DOR.

    Voedingswetenschap verwart consument
    Kersten, Sander - \ 2012
    food sciences - nutrition and health - food consumption - consumers - food research
    Eetgenot meten
    Kok, Frans - \ 2012
    food sciences - diet study techniques - magnetic resonance imaging - vitamin b complex - abdominal fat - nutrition and health - food consumption
    Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance
    Swanson, K.M.J. ; Buchanan, R.L. ; Cole, M.B. ; Cordier, J.L. ; Flowers, R.S. ; Gorris, L.G.M. ; Taniwaki, M.H. ; Tompkin, R.B. ; Zwietering, M.H. - \ 2011
    New York : Springer Science + Business Media - ISBN 9781441993731 - 400
    chemie - voedselchemie - voedselwetenschappen - chemistry - food chemistry - food sciences
    Contains wealth of information on food microbiology and food safety Provides guidance on the appropriate testing of food processing environments Presents ways to improve the microbiological safety of food Continuing the ICMSF series, Microorganisms in Foods 8 provides practical guidance on appropriate testing of food processing environments, processing lines, shelf life and finished product to enhance the safety and microbiological quality of the food supply. Part I, Principles of Using Data in Microbial Control, summarizes the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, and also identifies circumstances where microbiological testing may play a useful role. Part II, Applications of Principles to Product Categories, updates and expands Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (1986) and builds on Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2nd edition, 2005) with recommended tests and specific criteria for 19 food product categories to evaluate the effectiveness of controls. Microorganisms in Foods 8 is intended for anyone using microbiological testing or engaged in setting microbiological criteria including government, food processors and the customers they supply. This book provides actionable information for food quality assurance professionals, food microbiologists, food technologist, veterinarians, public health workers and regulatory officials. This peer reviewed book was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF), with assistance from a limited number of consultants. The ICMSF was formed in response to the need for internationally acceptable and authoritative guidance on microbiological limits for foods in international commerce. Currently the membership consists of 17 food microbiologists and public health professionals from eleven countries, drawn from government, universities, and food processing and related industries.
    Food, nutrition & behaviour : research for healthy eating, healthy living
    Beesems, J. ; Domingus, S. ; Nieuwenhuizen, J. van de; Veer, P. van 't; Zondervan, C. - \ 2011
    Wageningen : Wageningen UR - ISBN 9789461730732 - 84
    voeding - voeding en gezondheid - voedingsgewoonten - voedselconsumptie - volksgezondheid - voedselwetenschappen - nutrition - nutrition and health - feeding habits - food consumption - public health - food sciences
    This brochure illustrates this range of research activities in the domain of food and nutrition, lifestyle and health. It does so by providing examples of collaboration of Wageningen UR with partners in the public and private sector.
    Als vet gaat ontsteken : hoe voeding kan leiden tot chronische ziektes
    Wolkers, J. - \ 2010
    WageningenWorld 2010 (2010)1. - ISSN 2210-7908 - p. 28 - 35.
    voedselwetenschappen - ziekten - vetweefsel - ontsteking - levensstijl - voedselconsumptie - voeding en gezondheid - food sciences - diseases - adipose tissue - inflammation - lifestyle - food consumption - nutrition and health
    Hart- en vaatziekten, astma, diabetes en zelfs kanker zouden wel eens één ding met elkaar gemeen kunnen hebben: een chronische ontstekingsreactie in het lichaam, die ontstaat in vetweefsel. Voeding speelt hierin een grote rol, blijkt uit nieuwe inzichten van Wageningse voedingswetenschappers.
    Satiety & Satisfaction : scientific evidence for food products that satisfy and satiate
    Zondervan, C. ; Veer, P. van 't - \ 2009
    Wageningen UR
    verzadigdheid - voedselsamenstelling - voedselonderzoek - voedselwetenschappen - voeding en gezondheid - satiety - food composition - food research - food sciences - nutrition and health
    Information about the R & D programme at Wageningen UR, that focuses on satiety and satisfaction. Globesity can be conquered by making interventions in food composition, producing functional foods, starting dietary programs and educating consumers.
    Vier decennia onderzoek naar overgewicht en het metabool syndroom
    Saris, W.H.M. ; Feskens, E.J.M. ; Seidell, J. ; Dekker, J. - \ 2008
    Voeding Nu 10 (2008)12. - ISSN 1389-7608 - p. 30 - 31.
    overgewicht - obesitas - metabolisme - voedingsonderzoek - voedselwetenschappen - humane voeding - voeding en gezondheid - overweight - obesity - metabolism - nutrition research - food sciences - human feeding - nutrition and health
    Overzicht van de ontwikkelingen in het onderzoek naar overgewicht en metabole gevolgen. Overgewicht is een belangrijk gezondheidsprobleem, maar door wetenschap in de praktijk te vertalen, komen oplossingen dichterbij
    Vier decennia onderzoek rond voeding en kanker
    Kampman, E. ; Bausch-Goldbohm, S. ; Brandt, P.A. van den - \ 2008
    Voeding Nu 10 (2008)12. - ISSN 1389-7608 - p. 28 - 29.
    voedingsonderzoek - neoplasma's - voedselwetenschappen - voedselconsumptie - voedingsgewoonten - humane voeding - epidemiologische onderzoeken - voeding en gezondheid - nutrition research - neoplasms - food sciences - food consumption - feeding habits - human feeding - epidemiological surveys - nutrition and health
    Heeft voeding iets met het ontstaan van kanker te maken? Heeft het epidemiologisch onderzoek naar voeding en kanker in de afgelopen 40 jaar iets opgeleverd? Of zijn zowel het kankerproces als onze voedingsgewoonten te complex om te kunnen bestuderen in epidemiologische studies? In dit artikel komen een aantal antwoorden op deze vragen naar voren
    De verrassende X-factor van klinische voeding
    Vries, J.H.M. de; Witkamp, R.F. ; Schols, A.M. - \ 2008
    Voeding Nu 10 (2008)12. - ISSN 1389-7608 - p. 26 - 27.
    klinische voeding - voedselwetenschappen - voedingsonderzoek - humane voeding - gezondheidsbevordering - voeding en gezondheid - clinical nutrition - food sciences - nutrition research - human feeding - health promotion - nutrition and health
    In hoeverre kan de voeding een rol spelen bij de behandeling van een ziekte of mogelijk zelfs de genezing bevorderen? Waar houdt de rol van voeding op en waar begint de farmacotherapie? De kloof tussen voeding en farma wordt echter smaller en op sommige terreinen is er sprake van een verregaande integratie. Het vakgebied van de klinische voeding ontwikkelt zich erg snel
    Maak de gezonde keuze de aantrekkelijke keuze!
    Graaf, C. de; Trijp, H.C.M. van - \ 2008
    Voeding Nu 10 (2008)12. - ISSN 1389-7608 - p. 23 - 23.
    voedingsonderzoek - humane voeding - consumentengedrag - eetpatronen - voedselwetenschappen - voedselconsumptie - voeding en gezondheid - nutrition research - human feeding - consumer behaviour - eating patterns - food sciences - food consumption - nutrition and health
    Wat kunnen het bedrijfsleven, de overheid en de consumentenorganisaties samen doen om een gezonder voedingspatroon bij consumenten te stimuleren? Onderzoek naar sensoriek en consumentengedrag, dat aan de Wageningen Universiteit plaatsvindt, kan daarbij helpen
    Een nieuwe vorm van E-voedingswetenschap
    Kersten, A.H. ; Schrauwen, P. ; Müller, M.R. - \ 2008
    Voeding Nu 10 (2008)12. - ISSN 1389-7608 - p. 19 - 19.
    voedselwetenschappen - humane voeding - voedingsonderzoek - informatieverspreiding - internet - nutrigenomica - food sciences - human feeding - nutrition research - diffusion of information - internet - nutrigenomics
    De informatiemaatschappij zorgt voor een nieuwe vorm van voedingswetenschap op het gebied van nutrigenomics, Nutritional Science 2.0. Voor het vermeerderen van kennis op dit terrein is een vrije mondiale uitwisseling van data nodig die nog niet goed van de grond is gekomen
    International Nutrition in Wageningen : 40 jaar academisch onderwijs en onderzoek
    Osendarp, S.J.M. ; Brouwer, I.A. ; Schultink, J.W. ; Briel, T. van den - \ 2008
    Voeding Nu 10 (2008)12. - ISSN 1389-7608 - p. 13 - 13.
    voedselwetenschappen - voedingsonderzoek - voedingsonderwijs - universiteiten - humane voeding - food sciences - nutrition research - dietetic education - universities - human feeding
    Hoe kwam het, dat de naam Wageningen een begrip is geworden in de internationale voedingswereld?
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