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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    Selective laser broiling of Atlantic salmon
    Blutinger, Jonathan David ; Meijers, Yorán ; Lipson, Hod - \ 2019
    Food Research International 120 (2019). - ISSN 0963-9969 - p. 196 - 208.
    Atlantic salmon - Blue laser - Color - Food printing - Heat penetration - Laser cooking - Mirror galvanometer - Protein denaturation

    Selective laser broiling is a novel food processing technique that utilizes a 2-axis mirror galvanometer system to direct laser power to cook raw food. Unlike conventional cooking processes, laser cooking benefits from the high spatial and temporal precision of power delivery. In this investigation, we use a trochoidal scanning pattern to optimize the cooking of Atlantic salmon (Salmo salar), which is used as a model food system. We vary geometry of the trochoidal cooking pattern (circle diameter, circle density, and period) as well as the heat flux (2.71 MW/m 2 and 0.73 MW/m 2 ) and power (2 W and 5 W) of the blue laser and measure the internal temperature and depth of heat penetration via color analysis. Heat generated by blue laser operating at 445 nm has a thermal penetration depth nearing 2 mm in salmon and provide sufficient protein denaturation for cooking thin food layers. We achieve food safe cooking temperatures (>62.8 °C) in the salmon fillets and desirable color and textural changes through the use of high speeds and repetitive exposure. Ultimately, the goal of this study is to explore laser cooking of meat with an eye to applications both in food printing as well as an augmentation of conventional oven cooking.

    Effectmodules in het Deltaprogramma Zoetwater : van hydrologisch effect naareconomisch effect van droogte
    Schasfoort, Femke ; Jong, Jurjen de; Meijers, Erwin ; Mulder, Martin - \ 2019
    Delft : Deltares - 98
    Remote sensing and signaling in kidney proximal tubules stimulates gut microbiome-derived organic anion secretion
    Jansen, Jitske ; Jansen, Katja ; Neven, Ellen ; Poesen, Ruben ; Othman, Amr ; Mil, Alain van; Sluijter, Joost ; Torano, Javier Sastre ; Zaal, Esther A. ; Berkers, Celia R. ; Esser, Diederik ; Wichers, Harry J. ; Ede, Karin van; Duursen, Majorie van; Burtey, Stéphane ; Verhaar, Marianne C. ; Meijers, Björn ; Masereeuw, Rosalinde - \ 2019
    Proceedings of the National Academy of Sciences of the United States of America 116 (2019)32. - ISSN 0027-8424 - p. 16105 - 16110.
    Indoxyl sulfate - Kidney proximal tubule - Organic anion transporter 1 - Remote sensing and signaling

    Membrane transporters and receptors are responsible for balancing nutrient and metabolite levels to aid body homeostasis. Here, we report that proximal tubule cells in kidneys sense elevated endogenous, gut microbiome-derived, metabolite levels through EGF receptors and downstream signaling to induce their secretion by up-regulating the organic anion transporter-1 (OAT1). Remote metabolite sensing and signaling was observed in kidneys from healthy volunteers and rats in vivo, leading to induced OAT1 expression and increased removal of indoxyl sulfate, a prototypical microbiome-derived metabolite and uremic toxin. Using 2D and 3D human proximal tubule cell models, we show that indoxyl sulfate induces OAT1 via AhR and EGFR signaling, controlled by miR-223. Concomitantly produced reactive oxygen species (ROS) control OAT1 activity and are balanced by the glutathione pathway, as confirmed by cellular metabolomic profiling. Collectively, we demonstrate remote metabolite sensing and signaling as an effective OAT1 regulation mechanism to maintain plasma metabolite levels by controlling their secretion.

    Characterization of CO2 laser browning of dough
    Blutinger, Jonathan David ; Meijers, Yorán ; Chen, Peter Yichen ; Zheng, Changxi ; Grinspun, Eitan ; Lipson, Hod - \ 2019
    Innovative Food Science and Emerging Technologies 52 (2019). - ISSN 1466-8564 - p. 145 - 157.
    Browning - CO laser - Dough - Flux - Food layered manufacture - Starch gelatinization

    We study the application of laser-heating technology to browning dough, due to its potential for high-resolution spatial and surface color control. An important component of this process is the identification of how laser parameters affect browning and baking and whether desirable results can be achieved. In this study, we analyze the performance of a carbon dioxide (CO2) mid-infrared laser (operating at 10.6 μm wavelength) during the browning of dough. Dough samples—consisting of flour and water—were exposed to the infrared laser at different laser power, beam diameter, and sample exposure time. At a laser energy flux of 0.32 MW m−2 (beam diameter of 5.7 mm) and sample exposure time of 180 s we observe a maximum thermal penetration of 0.77 mm and satisfactory dough browning. These results suggest that a CO2 laser is ideal for browning thin goods as well as for food layered manufacture. Industrial relevance: A CO2 laser that operates at a wavelength of 10.6 μm (IR) was used as an alternative method for browning dough. The high-power flux of the laser and the high energy absorption of food at this wavelength allow for rapid surface browning; however, the high absorption limits thermal penetration depth. Nevertheless, accuracy of the laser beam enables high resolution spatial and thermal control of the non-enzymatic browning process. This high precision cooking makes laser-browning particularly ideal for food layered manufacture (FLM), a food processing technique that has gained increased attention in recent years. Using FLM, one can adjust the printed layer height to match cooking penetration depth. As a digital manufacturing technology, laser-browning could also enable manufacture of highly complex and customized food geometries and textures.

    Visual modeling of laser-induced dough browning
    Chen, Peter Yichen ; Blutinger, Jonathan David ; Meijers, Yorán ; Zheng, Changxi ; Grinspun, Eitan ; Lipson, Hod - \ 2019
    Journal of Food Engineering 243 (2019). - ISSN 0260-8774 - p. 9 - 21.
    Browning - Deconvolution - Deep learning - Dough - Generative model - Infrared laser

    A data-driven model that predicatively generates photorealistic RGB images of dough surface browning is proposed. This model was validated in a practical application using a CO2 laser dough browning pipeline, thus confirming that it can be employed to characterize visual appearance of browned samples, such as surface color and patterns. A supervised deep generative network takes laser speed, laser energy flux, and dough moisture as an input and outputs an image (of 64×64 pixel size) of laser-browned dough. Image generation is achieved by nonlinearly interpolating high-dimensional training data. The proposed prediction framework contributes to the development of computer-aided design (CAD) software for food processing techniques by creating more accurate photorealistic models.

    "Led in greenhouse horticulture not yet fully developed"
    Dieleman, J.A. - \ 2018

    Horticultural Lighting Conference

    Corrigendum to “Characterization of dough baked via blue laser” [J. Food Eng. 232 (2018) 56–64]
    Blutinger, Jonathan David ; Meijers, Yorán ; Chen, Peter Yichen ; Zheng, Changxi ; Grinspun, Eitan ; Lipson, Hod - \ 2018
    Journal of Food Engineering 234 (2018). - ISSN 0260-8774 - p. 117 - 117.
    Characterization of dough baked via blue laser
    Blutinger, Jonathan David ; Meijers, Yorán ; Chen, Peter Yichen ; Zheng, Changxi ; Grinspun, Eitan ; Lipson, Hod - \ 2018
    Journal of Food Engineering 232 (2018). - ISSN 0260-8774 - p. 56 - 64.
    Baking - Blue diode laser - Dough - Food layered manufacture - High-resolution heating - Starch gelatinization
    Depth of heat penetration and temperature must be precisely controlled to optimize nutritional value, appearance, and taste of food products. These objectives can be achieved with the use of a high-resolution blue diode laser—which operates at 445 nm—by adjusting the water content of the dough and the exposure pattern of the laser. Using our laser, we successfully cooked a 1 mm thick dough sample with a 5 mm diameter ring-shaped cooking pattern, 120 repetitions, 4000 mm min−1 speed, and 2 W laser power. Heat penetration in dough products with a blue laser is significantly higher compared to with an infrared laser. The use of a blue laser coupled with an infrared laser yields most optimal cooking conditions for food layered manufacture.
    Willen rijke hipsters stadslandbouw delen?
    Meijers, Gratia ; Vermeulen, T. - \ 2016
    foodlog.nl
    Assessment of nutrient intake and status in sarcopenia - a pilot study
    Borg, S. ter; Mijnarends, D. ; Verlaan, S. ; Vries, J.H.M. de; Meijers, J.M.M. ; Schols, J.M.G.A. ; Groot, C.P.G.M. de; Luiking, Y.C. - \ 2013
    Sustainable food purchases in the Netherlands: the influence of consumer characteristics
    Meijers, M.H.C. ; Dam, Y.K. van - \ 2012
    Journal on Chain and Network Science 12 (2012)2. - ISSN 1569-1829 - p. 181 - 198.
    In this paper socio-demographic characteristics of sustainable food consumers are studied by using actual purchasing data of 4,412 households in a wide range of food products over a twenty week period in the months November 2008 till March 2009. Our results indicate that purchasing sustainable food products is still the exception rather than the rule. Socio-demographic characteristics are (weakly) related to the purchasing sustainable food items. Specifically, people with a higher education and those living in a more urban area are more likely to purchase sustainable products. Psychographic data on a subsample (n=1,112) show a weak relation between sustainability concerns and sustainable behaviour. Scales measuring people's sustainability concerns specific to purchasing products (e.g. Ethical orientation scale) are better predictors of people's sustainable consumption than scales measuring people's general sustainability concerns (e.g. Connectedness to Nature scale). Since consumer characteristics seem to be of little predictive value of sustainable consumption it may be wise to shift the focus from investigating who the sustainable consumer is to how to make sustainable products successful. In the discussion we offer some initial guiding principles.
    Noordwijker Middengebied, van visie naar plan
    Dijkshoorn-Dekker, M.W.C. ; Reijers, N. ; Schreuder, R. ; Lent, C. van; Meijers, H. ; Reichart, N. - \ 2006
    Lisse : PPO Bollen, Bomen & Fruit - 19
    landschapsplanning - landschap - noord-holland - landscape planning - landscape - noord-holland
    Het Middengebied bevindt zich tussen de kernen van de gemeente Noordwijk, Noordwijk aan Zee en Noordwijk Binnen. De afgelopen decennia is dit gebied steeds verder volgebouwd. De druk op de resterende 'open'ruimte is groot. De huidige economische pijlers in de regio beginnen hun vitaliteit te verliezen en het tekort aan beschikbare ruimte om te bouwen maakt dat de druk op de open ruimte verder toeneemt. De gemeente Noordwijk wil het Middengebied duurzaam open houden. Zij wil door middel van een kwaliteitsimpuls het landschap robuust maken.
    Het object van toetsing in het bestuursproces volgens Tak
    Meulen, B.M.J. van der - \ 2006
    In: Het model Tak: Verhoogde rechtsbescherming in het bestuursrecht? / Barkhuysen, T., den Ouden, W., Schuurmans, Y.E., Alphen aan den Rijn : Kluwer (Meijers Reeks ) - ISBN 9789013038521 - p. 65 - 82.
    Design as an interactive process. Shaping irrigation systems with the users.
    Meijers, T. ; Ombara, D. ; Zaag, P. van der - \ 1993
    In: Irrigation design in Africa / Ubels, J., Horst, L., Wageningen/Ede : WAU/CTA - p. 71 - 92.
    History of body weight and physical activity of elderly women differing in current physical activity.
    Voorrips, L.E. ; Meijers, J.H.H. ; Seidell, J.C. ; Staveren, W.A. van - \ 1992
    International Journal of Obesity 16 (1992). - ISSN 0307-0565 - p. 199 - 205.
    A process approach to design: experiences in Sub-Saharan Africa.
    Meijers, A. - \ 1992
    In: Irrigators and engineers / Diemer, G., Slabbers, J., Amsterdam : Thesis Publ. - p. 141 - 154.
    Ieder is gelijk en heeft recht op water: waterverdeling bij de Haalpulaar in de Senegalvallei.
    Meijers, T. ; Mollinga, P. - \ 1991
    In: Irrigatietechniek en cultuur; opvattingen van boeren en ingenieurs over de verdeling van water / Diemer, G., Slabbers, P.J., Amsterdam : Thesis Publ. - p. 61 - 86.
    The interactions between users and designer in the design process of village irrigation systems at Ile à Morphil in North Senegal.
    Meijers, T. - \ 1990
    In: Proc. Int. Workshop Design for sustainable farmer-managed irrigation schemes in Sub-Saharan Africa. Vol. II. Dept. Irrigat. Soil Water Conserv., WAU - p. 132 - 154.
    Agrarisch cursusonderwijs: achtergronden en deelname
    Bijlmakers, L.A. ; Meijers, J.L. - \ 1989
    Wageningen (Agrarisch Onderwijskundige Reeks ) - ISBN 9789071234118 - 191
    lerarenopleidingen - scholingscursussen - agrarisch onderwijs - onderwijzen - landbouw - nederland - schoolvakken - educational courses - training courses - agricultural education - teaching - agriculture - netherlands - subjects
    Dit eindrapport van het onderzoeksproject "Agrarisch cursusonderwijs" bestaat uit 2 delen: het 1e bevat een overzicht van de organisatorische en uitvoeringsaspecten van het Nederlandse stelsel van agrarisch cursusonderwijs met suggesties voor verbeteringen, en in het 2e deel wordt het onderzoeksresultaat weergegeven naar de wijze, waarop agrariers in Gelderland aan agrarische cursussen en andere leeractiviteiten deelnemen
    De kwaliteitskeuringen van consumptie-aardappelen
    Meijers, C.P. ; Marcus, R. - \ 1988
    Wageningen : IBVL (Publikatie / Instituut voor Bewaring en Verwerking van Landbouwprodukten Wageningen (IBVL) 380) - 4
    prestatieniveau - aardappelen - kwaliteit - solanum tuberosum - performance - potatoes - quality - solanum tuberosum
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