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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Short-term cooling increases serum angiopoietin-like 4 levels in healthy lean men
Nahon, Kimberly J. ; Hoeke, Geerte ; Bakker, Leontine E.H. ; Jazet, Ingrid M. ; Berbée, Jimmy F.P. ; Kersten, Sander ; Rensen, Patrick C.N. ; Boon, Mariëtte R. - \ 2018
Journal of Clinical Lipidology 12 (2018)1. - ISSN 1933-2874 - p. 56 - 61.
Angiopoietin-like 4 - Brown adipose tissue - Cold exposure - South Asians - Sympathetic nervous system
Background: Cold exposure enhances sympathetic outflow to peripheral tissues, thereby stimulating intracellular lipolysis in white adipose tissue and increasing the lipoprotein lipase-dependent uptake and combustion of triglyceride-derived fatty acids (FAs) by brown adipose tissue. Angiopoietin-like 4 (ANGPTL4) inhibits lipoprotein lipase and can be regulated by cold exposure, at least in mice. Objective: In the present study, we examined the effect of short-term mild cooling on serum ANGPTL4 levels in healthy lean men of White Caucasian and South Asian descent. Methods: Healthy, lean White Caucasian (n = 12) and South Asian (n = 12) men were exposed to an individualized cooling protocol for 2 hours. Serum ANGPTL4 levels were measured before and after cooling, and its relation with previously measured parameters (ie, free fatty acid [FFA] levels, body fat percentage, and resting energy expenditure) was determined. Results: Short-term cooling increased ANGPTL4 levels (+17%, P < .001). Thermoneutral ANGPTL4 levels positively correlated with FFA levels (R 2 = 0.250, P < .05) and body fat percentage (R 2 = 0.338, P < .05). Furthermore, ANGPTL4 negatively correlated with resting energy expenditure (R 2 = 0.235, P < .05). The relative increase in ANGPTL4 levels was higher in White Caucasians compared with South Asians (25 ± 4 vs 9 ± 4%, P < .05). Conclusion: Short-term cooling increases ANGPTL4 levels in healthy lean men. We anticipate that FFA liberated from white adipose tissue during cooling increases ANGPTL4 to limit uptake of triglyceride-derived FA by this tissue.
Preparatory Economic Analysis of the Value-adding Processes within Integrated Supply Chains in Food and Agriculture
Burrell, A.M. ; Gijsbers, G. ; Kosse, A. ; Nahon, D. ; Réquillart, V. ; Zee, F. van der - \ 2006
Seville : Institute for Prospective Technological Studies - 298 p.
Sensory evaluation of mixtures of sweeteners for soft drinks
Roozen, J.P. ; Nahon, D.F. - \ 2001
In: 2nd IUPAC, International Symposium on Sweetners, Hiroshima 13-17 November 2001 Hiroshima : The Int. Union of Pure and Applied Chemistry - p. 119 - 119.
Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients
Nahon, D.F. ; Harrison, M. ; Roozen, J.P. - \ 2000
Journal of Agricultural and Food Chemistry 48 (2000). - ISSN 0021-8561 - p. 1278 - 1284.
The penetration theory of interfacial mass transfer was used to model flavor release from aqueous solutions containing different concentrations of sucrose. The mass transfer coefficient and the gas/solution partition coefficient are the main factors of the model influencing the release in time. Parameters governing the isolation by a purge and trap method at mouth conditions (volume, temperature, and artificial saliva) were used in the model description of the flavor release. Viscosities of the different sucrose solutions (0-60 w/v €at 37 C were estimated, and their influence on the mass transfer coefficients was determined. The gas/solution partition coefficients for ethyl acetate, methyl butanoate, ethyl butanoate, hexanal, and octanal were measured for the different sucrose concentrations at 37 C. At lower sucrose concentrations the partition coefficient primarily controls flavor release during a purge time of 10 min, whereas at higher sucrose concentrations the influence of the mass transfer coefficient is more important.
Modelling flavour release from aqueous solutions containing sucrose and ethyl acetate
Nahon, D.F. ; Roozen, J.P. ; Harrison, M. - \ 1999
In: COST 96 Interactions of food matrix with small ligands influencing flavour and texture, Volume 5 : proceedings of the meeting of the four working groups, Zürich, Switzerland, 13-15 May 1998 / F. Escher, J. Nüssli. Luxembourg : European Communities, 1999. - ISBN 92-828-7902-X - p. 111 - 115.
Sensory evaluation of ternary mixtures of sodium cyclamate, aspartame, sucrose and an orange aroma
Nahon, D.F. ; Roozen, J.P. ; Graaf, C. de - \ 1999
In: The optimisation of sweet taste quality : proceedings TOSTQ meeting, Viareggio, Italy, 27-28 September 1999 - p. 19 - 19.
Psychophysical evaluation of interactive effects between sweeteners and aroma compounds
Nahon, D.F. - \ 1999
Agricultural University. Promotor(en): A.G.J. Voragen; J.P. Roozen. - S.l. : Nahon - ISBN 9789058080851 - 145
zoetstoffen - geur en smaak - sensorische evaluatie - frisdranken - aroma - sweeteners - flavour - sensory evaluation - soft drinks - aroma

The presence of intense sweeteners in a light soft drink influences the preferences for, and the flavour profiles of these drinks to various extents, depending on the aroma and sweeteners present. In this study equisweet mixtures of sweeteners were composed at 10% Sucrose Equivalent Value. The sucrose/maltitol and sucrose/aspartame mixtures were additive, whereas equisweet binary sucrose/Na-cyclamate mixtures and ternary sucrose/aspartame/Na-cyclamate mixtures revealed synergistic effects.

The synergy observed for the ternary mixture was a linear combination of the synergy of the binary mixtures. Sensory analysis (quantitative descriptive analysis) of different solutions containing sweetener mixtures and a water soluble orange aroma revealed that aspartame and Na-cyclamate both differed from sucrose on the attributes chemical and aftertaste. The addition of orange aroma levelled out the differences observed between the sweetener solutions.

Instrumental analysis revealed that high sucrose concentrations changed the release of the volatile compounds, while Na-cyclamate did not show this effect. Modelling of volatile release showed that the gas/solution partition coefficient and the mass transfer coefficient are the main factors influencing the release.

Paired preference tests with commercial light soft drinks and their regular equivalents.
Nahon, D.F. ; Roozen, J.P. - \ 1998
In: Workshop of the EU Concerted Action TOSTQ (CT98-4040) and VLAG Thematic Meeting, Wageningen, The Netherlands - p. 7 - 7.
Modelling flavour release from Aqueous solutions containing sucrose and ethyl acetate.
Nahon, D.F. ; Roozen, J.P. ; Harrison, M. - \ 1998
In: COST Action 96 meeting on Interactions of food matrix with small ligands, Zurich, Switzerland - p. 13 - 13.
Flavor release from mixtures of sodium cyclamate, sucrose, and an orange aroma.
Nahon, D.F. ; Navarro y Koren, P.A. ; Roozen, J.P. ; Posthumus, M.A. - \ 1998
Journal of Agricultural and Food Chemistry 46 (1998). - ISSN 0021-8561 - p. 4963 - 4968.
Sensory evaluation of mixtures of sodium cyclamate, sucrose, and an orange aroma.
Nahon, D.F. ; Roozen, J.P. ; Graaf, C. de - \ 1998
Journal of Agricultural and Food Chemistry 46 (1998). - ISSN 0021-8561 - p. 3426 - 3430.
Sensory evaluation of mixtures of maltitol or aspartame, sucrose and and orange aroma.
Nahon, D.F. ; Roozen, J.P. ; Graaf, C. de - \ 1998
Chemical Senses 23 (1998). - ISSN 0379-864X - p. 59 - 66.
Sensory evaluation of binary mixtures of sweeteners and an orange aroma.
Nahon, D.F. ; Roozen, J.P. ; Graaf, C. de - \ 1997
In: Int. Symp. on Olfaction and Taste XII and AchemS XIX, San Diego, USA - p. 49 - 49.
Modelling of orange flavour release from a soft drink matrix.
Nahon, D.F. ; Orambot, E. ; Roozen, J.P. - \ 1997
In: COST 96 Interaction of food matrix with small ligands influencing flavour and texture, Valencia, Spain, 1996, EC, printed in Italy - p. 55 - 56.
VII. Sensorische eigenschappen. 1. Sensorische analyse. 1.1. De geur- en smaakwaarneming.
Nahon, D. - \ 1996
Vademecum Voeding 5 (1996)3. - p. 67 - 93.
Modelling of orange flavour release from a soft drink matrix.
Roozen, J.P. ; Nahon, D.F. - \ 1996
In: COST Action 96: Interactions of food matrix with small ligands. Leatherhead Food RA, UK (1996)
Sensory evaluation of mixtures of maltitol, sucrose and an orange aroma.
Nahon, D.F. ; Roozen, J.P. ; Graaf, C. de - \ 1996
In: ECRO 12, Zürich - p. P17 - P17.
Sensory evaluation of mixtures of sucrose, maltitol and an orange aroma.
Nahon, D.F. ; Roozen, J.P. ; Graaf, C. de - \ 1996
In: VLAG Congr. Als speler op agro-food kennismarkt, Wageningen (1996) Ch.16
Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva.
Ruth, S.M. van; Roozen, J.P. ; Nahon, D.F. ; Cozijnsen, J.L. ; Posthumus, M.A. - \ 1996
Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology 203 (1996). - p. 1 - 6.
Sweetness flavour interactions in soft drinks.
Nahon, D.F. ; Roozen, J.P. ; Graaf, C. de - \ 1996
Food Chemistry 56 (1996). - ISSN 0308-8146 - p. 283 - 289.
Sucrose can be substituted by intense sweeteners to lower the calorie content of soft drinks. Although the sweetness is kept at the same level as much as possible, the flavour of the product often changes. This change could be due to both the mechanism of sensory perception and interactive effects of the aroma compounds. Several types of interaction and some techniques for measuring interactive effects are reviewed. An example of psychological interaction is the influence of colour on flavour. Interactions of flavour molecules with the receptor can be affected by changes in their micro-environment. Molecular interactions play a role in the release of volatile compounds from aqueous solutions; release is increased by sugars and salts, and decreased by lipids and proteins. Intense sweeteners, such as aspartame and neohesperidine dihydrochalcone, interact with volatile compounds and modify the intensities of flavour attributes. The use of combinations of intense sweeteners can solve the flavour problems encountered with single sweetener applications. A quaternary model of Beidler's mixture equation was used to describe the sweetness of a light blackcurrant soft drink, containing the intense sweeteners saccharin, cyclamate, aspartame and acesulfam-K. The perceived sweetness of the light soft drink was lower than the sweetness of the original sucrose-sweetened soft drink. A proportional enhancement of the concentrations of the intense sweeteners was utilized to meet the sweetness of this classic soft drink. Consequently, the aroma attribute strawberry increased, while the currant and sour related attributes decreased.
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