The Experts below are selected from a list of 234 Experts worldwide ranked by ideXlab platform
Inge Huybrechts - One of the best experts on this subject based on the ideXlab platform.
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Nutritional quality and acceptability of a weekly vegetarian lunch in primary-school canteens in Ghent, Belgium: 'Thursday Veggie Day'.
Public Health Nutrition, 2012Co-Authors: Willem De Keyzer, Sven Van Caneghem, Barbara Vanaelst, Mia Verschraegen, Anne-louise M. Heath, Stefaan De Henauw, Inge HuybrechtsAbstract:Objectives: To determine the nutritional adequacy and acceptability to children of vegetarian lunches served on 'Thursday Veggie Day' - a public health initiative in Ghent (Belgium) primary schools. Design: A comparison of food leftovers from main courses on regular days and Thursdays was made using a visual plate waste method. The nutritional value of the vegetarian Meat Analogue and Meat components of main courses served on five 'Thursday Veggie Days' and five comparable conventional main courses was evaluated using three criteria (maximum 30% of energy from fat, maximum of one-third of fat as saturated fat and minimum 1.5 g of dietary fibre per 420 kJ). Setting: Two canteens from primary schools in Ghent, Belgium, participating in the 'Thursday Veggie Day' campaign. Subjects: Primary-school children aged between 6 and 12 years. Results: In total, 1242 and 472 main course plate waste observations of conventional and vegetarian menus, respectively, were evaluated. There was no significant difference in plate waste between vegetarian (16.7%) and conventional (17.3%) main courses. Overall, the five vegetarian components were found to be nutritionally adequate with a mean score of 2.2 out of 3, compared with 0.4 for the Meat component. However, three of the vegetarian components provided >30% of energy from fat and, in one, the amount of saturated fat exceeded one-third of total fat. Conclusions: Vegetarian canteen meals offered as part of 'Thursday Veggie Day' appear to be nutritionally appropriate and as acceptable as conventional main courses to children in primary schools in Ghent.
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Short Communication Nutritional quality and acceptability of a weekly vegetarian lunch in primary-school canteens in Ghent, Belgium: 'Thursday Veggie Day'
2012Co-Authors: Willem De Keyzer, Sven Van Caneghem, Barbara Vanaelst, Mia Verschraegen, Anne-louise M. Heath, Stefaan De Henauw, Inge HuybrechtsAbstract:Objectives: To determine the nutritional adequacy and acceptability to children of vegetarian lunches served on ‘Thursday Veggie Day’ – a public health initiative in Ghent (Belgium) primary schools. Design: A comparison of food leftovers from main courses on regular days and Thursdays was made using a visual plate waste method. The nutritional value of the vegetarian Meat Analogue and Meat components of main courses served on five ‘Thursday Veggie Days’ and five comparable conventional main courses was evaluated using three criteria (maximum 30 % of energy from fat, maximum of one-third of fat as saturated fat and minimum 1?5 g of dietary fibre per 420 kJ). Setting: Two canteens from primary schools in Ghent, Belgium, participating in the ‘Thursday Veggie Day’ campaign. Subjects: Primary-school children aged between 6 and 12 years. Results: In total, 1242 and 472 main course plate waste observations of conventional and vegetarian menus, respectively, were evaluated. There was no significant difference in plate waste between vegetarian (16?7 %) and conventional (17? 3% ) main courses. Overall, the five vegetarian components were found to be nutritionally adequate with a mean score of 2?2 out of 3, compared with 0? 4f or the Meat component. However, three of the vegetarian components provided .30 % of energy from fat and, in one, the amount of saturated fat exceeded one-third of total fat. Conclusions: Vegetarian canteen meals offered as part of ‘Thursday Veggie Day’ appear to be nutritionally appropriate and as acceptable as conventional main courses to children in primary schools in Ghent.
Atze Jan Van Der Goot - One of the best experts on this subject based on the ideXlab platform.
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Functionality of Ingredients and Additives in Plant-Based Meat Analogues.
Foods (Basel Switzerland), 2021Co-Authors: Konstantina Kyriakopoulou, Julia K Keppler, Atze Jan Van Der GootAbstract:Meat Analogue research and development focuses on the production of sustainable products that recreate conventional Meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of Meat Analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for Meat Analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in Meat Analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
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Effect of sterilization and storage on a model Meat Analogue pet food
Animal Feed Science and Technology, 2021Co-Authors: Ariane Wehrmaker, Guido Bosch, Atze Jan Van Der GootAbstract:Abstract Recently, it was demonstrated that it is possible to create highly fibrous Meat Analogues, using simple shear structuring. We investigated how the model Meat Analogue responds to sterilization and storage in media (water, jelly, or gravy) with pet food and beef chunks as reference. Chunks were analysed before and after sterilization, and after storage for textural properties and proximate composition. The fibrous appearance of the model Meat Analogue was retained after sterilization and storage. Moisture uptake of the model Meat Analogue was about twice the amount of that in pet food, resulting in textural properties approaching pet food after sterilization. Proximate composition and texture of the model Meat Analogue remained stable during storage, except for in gravy, which was probably caused by the salt content in the gravy. Due to the fibrousness and pet food-like texture after sterilization, the model Meat Analogue can be considered promising for the development of plant-based pet foods.
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Enhancing the water holding capacity of model Meat Analogues through marinade composition
Journal of Food Engineering, 2021Co-Authors: Steven H.v. Cornet, Atze Jan Van Der Goot, Silvia J. E. Snel, Judith Lesschen, Ruud G.m. Van Der SmanAbstract:Meat Analogues can offer consumers a more sustainable alternative to Meat. A successful Meat Analogue is characterized by a Meat-like texture and high juiciness. Juiciness is related to the water holding capacity (WHC). To gain an understanding of how to control the WHC via external conditions, we investigate the effect of ionic strength and pH on water uptake. Model Meat Analogues were prepared in a Shear Cell and swollen in baths of known pH and ionic strength. The effect of bath composition on water uptake was determined experimentally, and simulated using Flory–Rehner theory. Experiments and simulations were in qualitative agreement. The results show that water uptake increases with an increasing difference between bath pH and the protein's iso-electric point (pI). At low ionic strengths, the internal pH is near the pI, resulting in reduced swelling. At high ionic strengths, the charge imbalance between gel and bath is limited, also resulting in reduced swelling. At intermediate ionic strengths, swelling increases with decreasing bath ionic strength. Cross-link density negatively relates to WHC and can be controlled via the addition of cross-linking and reducing agents. This work shows that by carefully choosing marinade pH and ionic strength, the WHC of Meat Analogues can be controlled. These advancements can help improve the sensory characteristics and yield of Meat Analogues and could enable the production of reduced-salt products.
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Water release kinetics from soy protein gels and Meat Analogues as studied with confined compression
Innovative Food Science & Emerging Technologies, 2020Co-Authors: Steven H.v. Cornet, Atze Jan Van Der Goot, Dylan Edwards, Ruud G.m. Van Der SmanAbstract:Abstract In this paper, we report on the use of confined compression to study the water release properties from food gels and model Meat Analogues. Confined compression is a novel method in food science that provides information on the dynamics of water release under mechanical load. Confined compression measurements are compared with numerical simulations based on Flory-Rehner theory. Simulation results for soy protein gels are in reasonable agreement with experiments, while they underestimate the water release from model Meat Analogues. Time-domain nuclear magnetic resonance (TD-NMR) revealed the presence of internal water-filled cavities in the Meat Analogues. These cavities could provide a path of low resistance for the water to travel through. However, they are not captured by our current model, which explains the higher fluxes observed experimentally. Our results indicate a relation between the water release properties of Meat Analogues and pore structure. Control of the pore structure might, therefore, provide new opportunities to improve Meat Analogue juiciness.
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Fibre formation in calcium caseinate influenced by solvent isotope effect and drying method – A neutron spectroscopy study
Chemical Engineering Science, 2019Co-Authors: Bei Tian, Atze Jan Van Der Goot, Victoria García Sakai, Catherine Pappas, Wim G. BouwmanAbstract:Abstract We present an investigation of the dynamics of calcium caseinate as a function of hydration, solvent isotope (H2O and D2O) and drying methods (roller drying and spray drying), using quasi-elastic neutron scattering (QENS). These factors are key to the formation of fibres in this material which makes it a potential candidate as a next-generation Meat Analogue. Using a phenomenological model, we find that the relaxation times of the dry spray dried powder decrease with increasing temperatures, while they do not change for the roller dried powder. The spectra of the hydrated samples reveal two independent picosecond processes, both reflecting localized re-orientational motions. We hypothesize that the faster motion is due to the external protein groups that are hydrophilic and the slower motion is due to the internal groups that are hydrophobic. The solvent effect of D2O is not limited to the external groups but prevails to the internal groups where less protons are mobile compared to the H2O hydrated samples. Higher temperatures narrow the number difference in mobile protons, possibly by altering the weak interactions inside the protein aggregates. These findings suggest that a harsh and longer drying process contributes to less active protein side-groups and highlight the hydrophobic effect of D2O on the fibre formation in calcium caseinate.
Willem De Keyzer - One of the best experts on this subject based on the ideXlab platform.
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Nutritional quality and acceptability of a weekly vegetarian lunch in primary-school canteens in Ghent, Belgium: 'Thursday Veggie Day'.
Public Health Nutrition, 2012Co-Authors: Willem De Keyzer, Sven Van Caneghem, Barbara Vanaelst, Mia Verschraegen, Anne-louise M. Heath, Stefaan De Henauw, Inge HuybrechtsAbstract:Objectives: To determine the nutritional adequacy and acceptability to children of vegetarian lunches served on 'Thursday Veggie Day' - a public health initiative in Ghent (Belgium) primary schools. Design: A comparison of food leftovers from main courses on regular days and Thursdays was made using a visual plate waste method. The nutritional value of the vegetarian Meat Analogue and Meat components of main courses served on five 'Thursday Veggie Days' and five comparable conventional main courses was evaluated using three criteria (maximum 30% of energy from fat, maximum of one-third of fat as saturated fat and minimum 1.5 g of dietary fibre per 420 kJ). Setting: Two canteens from primary schools in Ghent, Belgium, participating in the 'Thursday Veggie Day' campaign. Subjects: Primary-school children aged between 6 and 12 years. Results: In total, 1242 and 472 main course plate waste observations of conventional and vegetarian menus, respectively, were evaluated. There was no significant difference in plate waste between vegetarian (16.7%) and conventional (17.3%) main courses. Overall, the five vegetarian components were found to be nutritionally adequate with a mean score of 2.2 out of 3, compared with 0.4 for the Meat component. However, three of the vegetarian components provided >30% of energy from fat and, in one, the amount of saturated fat exceeded one-third of total fat. Conclusions: Vegetarian canteen meals offered as part of 'Thursday Veggie Day' appear to be nutritionally appropriate and as acceptable as conventional main courses to children in primary schools in Ghent.
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Short Communication Nutritional quality and acceptability of a weekly vegetarian lunch in primary-school canteens in Ghent, Belgium: 'Thursday Veggie Day'
2012Co-Authors: Willem De Keyzer, Sven Van Caneghem, Barbara Vanaelst, Mia Verschraegen, Anne-louise M. Heath, Stefaan De Henauw, Inge HuybrechtsAbstract:Objectives: To determine the nutritional adequacy and acceptability to children of vegetarian lunches served on ‘Thursday Veggie Day’ – a public health initiative in Ghent (Belgium) primary schools. Design: A comparison of food leftovers from main courses on regular days and Thursdays was made using a visual plate waste method. The nutritional value of the vegetarian Meat Analogue and Meat components of main courses served on five ‘Thursday Veggie Days’ and five comparable conventional main courses was evaluated using three criteria (maximum 30 % of energy from fat, maximum of one-third of fat as saturated fat and minimum 1?5 g of dietary fibre per 420 kJ). Setting: Two canteens from primary schools in Ghent, Belgium, participating in the ‘Thursday Veggie Day’ campaign. Subjects: Primary-school children aged between 6 and 12 years. Results: In total, 1242 and 472 main course plate waste observations of conventional and vegetarian menus, respectively, were evaluated. There was no significant difference in plate waste between vegetarian (16?7 %) and conventional (17? 3% ) main courses. Overall, the five vegetarian components were found to be nutritionally adequate with a mean score of 2?2 out of 3, compared with 0? 4f or the Meat component. However, three of the vegetarian components provided .30 % of energy from fat and, in one, the amount of saturated fat exceeded one-third of total fat. Conclusions: Vegetarian canteen meals offered as part of ‘Thursday Veggie Day’ appear to be nutritionally appropriate and as acceptable as conventional main courses to children in primary schools in Ghent.
Wim G. Bouwman - One of the best experts on this subject based on the ideXlab platform.
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Fibre formation in calcium caseinate influenced by solvent isotope effect and drying method – A neutron spectroscopy study
Chemical Engineering Science, 2019Co-Authors: Bei Tian, Atze Jan Van Der Goot, Victoria García Sakai, Catherine Pappas, Wim G. BouwmanAbstract:Abstract We present an investigation of the dynamics of calcium caseinate as a function of hydration, solvent isotope (H2O and D2O) and drying methods (roller drying and spray drying), using quasi-elastic neutron scattering (QENS). These factors are key to the formation of fibres in this material which makes it a potential candidate as a next-generation Meat Analogue. Using a phenomenological model, we find that the relaxation times of the dry spray dried powder decrease with increasing temperatures, while they do not change for the roller dried powder. The spectra of the hydrated samples reveal two independent picosecond processes, both reflecting localized re-orientational motions. We hypothesize that the faster motion is due to the external protein groups that are hydrophilic and the slower motion is due to the internal groups that are hydrophobic. The solvent effect of D2O is not limited to the external groups but prevails to the internal groups where less protons are mobile compared to the H2O hydrated samples. Higher temperatures narrow the number difference in mobile protons, possibly by altering the weak interactions inside the protein aggregates. These findings suggest that a harsh and longer drying process contributes to less active protein side-groups and highlight the hydrophobic effect of D2O on the fibre formation in calcium caseinate.
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fibre formation in calcium caseinate influenced by solvent isotope effect and drying method a neutron spectroscopy study
Chemical Engineering Science, 2019Co-Authors: Bei Tian, Atze Jan Van Der Goot, Victoria García Sakai, Catherine Pappas, Wim G. BouwmanAbstract:Abstract We present an investigation of the dynamics of calcium caseinate as a function of hydration, solvent isotope (H2O and D2O) and drying methods (roller drying and spray drying), using quasi-elastic neutron scattering (QENS). These factors are key to the formation of fibres in this material which makes it a potential candidate as a next-generation Meat Analogue. Using a phenomenological model, we find that the relaxation times of the dry spray dried powder decrease with increasing temperatures, while they do not change for the roller dried powder. The spectra of the hydrated samples reveal two independent picosecond processes, both reflecting localized re-orientational motions. We hypothesize that the faster motion is due to the external protein groups that are hydrophilic and the slower motion is due to the internal groups that are hydrophobic. The solvent effect of D2O is not limited to the external groups but prevails to the internal groups where less protons are mobile compared to the H2O hydrated samples. Higher temperatures narrow the number difference in mobile protons, possibly by altering the weak interactions inside the protein aggregates. These findings suggest that a harsh and longer drying process contributes to less active protein side-groups and highlight the hydrophobic effect of D2O on the fibre formation in calcium caseinate.
Sven Van Caneghem - One of the best experts on this subject based on the ideXlab platform.
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Nutritional quality and acceptability of a weekly vegetarian lunch in primary-school canteens in Ghent, Belgium: 'Thursday Veggie Day'.
Public Health Nutrition, 2012Co-Authors: Willem De Keyzer, Sven Van Caneghem, Barbara Vanaelst, Mia Verschraegen, Anne-louise M. Heath, Stefaan De Henauw, Inge HuybrechtsAbstract:Objectives: To determine the nutritional adequacy and acceptability to children of vegetarian lunches served on 'Thursday Veggie Day' - a public health initiative in Ghent (Belgium) primary schools. Design: A comparison of food leftovers from main courses on regular days and Thursdays was made using a visual plate waste method. The nutritional value of the vegetarian Meat Analogue and Meat components of main courses served on five 'Thursday Veggie Days' and five comparable conventional main courses was evaluated using three criteria (maximum 30% of energy from fat, maximum of one-third of fat as saturated fat and minimum 1.5 g of dietary fibre per 420 kJ). Setting: Two canteens from primary schools in Ghent, Belgium, participating in the 'Thursday Veggie Day' campaign. Subjects: Primary-school children aged between 6 and 12 years. Results: In total, 1242 and 472 main course plate waste observations of conventional and vegetarian menus, respectively, were evaluated. There was no significant difference in plate waste between vegetarian (16.7%) and conventional (17.3%) main courses. Overall, the five vegetarian components were found to be nutritionally adequate with a mean score of 2.2 out of 3, compared with 0.4 for the Meat component. However, three of the vegetarian components provided >30% of energy from fat and, in one, the amount of saturated fat exceeded one-third of total fat. Conclusions: Vegetarian canteen meals offered as part of 'Thursday Veggie Day' appear to be nutritionally appropriate and as acceptable as conventional main courses to children in primary schools in Ghent.
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Short Communication Nutritional quality and acceptability of a weekly vegetarian lunch in primary-school canteens in Ghent, Belgium: 'Thursday Veggie Day'
2012Co-Authors: Willem De Keyzer, Sven Van Caneghem, Barbara Vanaelst, Mia Verschraegen, Anne-louise M. Heath, Stefaan De Henauw, Inge HuybrechtsAbstract:Objectives: To determine the nutritional adequacy and acceptability to children of vegetarian lunches served on ‘Thursday Veggie Day’ – a public health initiative in Ghent (Belgium) primary schools. Design: A comparison of food leftovers from main courses on regular days and Thursdays was made using a visual plate waste method. The nutritional value of the vegetarian Meat Analogue and Meat components of main courses served on five ‘Thursday Veggie Days’ and five comparable conventional main courses was evaluated using three criteria (maximum 30 % of energy from fat, maximum of one-third of fat as saturated fat and minimum 1?5 g of dietary fibre per 420 kJ). Setting: Two canteens from primary schools in Ghent, Belgium, participating in the ‘Thursday Veggie Day’ campaign. Subjects: Primary-school children aged between 6 and 12 years. Results: In total, 1242 and 472 main course plate waste observations of conventional and vegetarian menus, respectively, were evaluated. There was no significant difference in plate waste between vegetarian (16?7 %) and conventional (17? 3% ) main courses. Overall, the five vegetarian components were found to be nutritionally adequate with a mean score of 2?2 out of 3, compared with 0? 4f or the Meat component. However, three of the vegetarian components provided .30 % of energy from fat and, in one, the amount of saturated fat exceeded one-third of total fat. Conclusions: Vegetarian canteen meals offered as part of ‘Thursday Veggie Day’ appear to be nutritionally appropriate and as acceptable as conventional main courses to children in primary schools in Ghent.