Publicatie bij de rede van Feike Ruurd van der Leij, uitgesproken bij de aanvaarding van de functie van lector Health & Food aan Hogeschool Inholland in Amsterdam op 11 oktober 2021
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Jan Van der Noot (c.1540-c.1601) is a central figure in Dutch literature, widely regarded as the first true Renaissance poet in the Netherlands. He was the earliest Dutch poet to imitate Ronsard, Baïf, and Petrarch, and the first to use the sonnetform. Van der Noot also has vital links with sixteenth-century England and English literature. While living in London (1567-72), he produced the source-text for Spenser and Roest's Theatre of Voluptuous Worldlings. Yet despite this contribution, he is frequently overlooked by English-speaking critics. Even when he does receive consideration, he is seldom viewed as a poet in his own right. As an attempt to redress this, we offer here fresh translations from Van der Noot's work, lightly annotated throughout, concentrating on the sonnets that are the lynchpin of his reputation.
Enhancing sweetness of vegetables by addition of sucrose or sweeteners can increase acceptance but is not necessarily desirable. An alternative strategy could be to combine vegetables with other vegetables. By offering combinations of vegetables it might be possible to suppress bitterness, enhance sweetness and provide texture variety leading to increased acceptance. The aim of this study was to determine the influence of combining vegetables with other vegetables on sensory properties and acceptance. Carrot (sweet), cucumber (neutral), green bell pepper (bitter) and red bell pepper (sour) were assessed individually and in combination with the other three vegetables in two mixing ratios (1:2 and 2:1). Additionally, four combinations of three vegetables (mixing ratio 1:1:1) were assessed. A trained panel (n = 24) evaluated taste, flavour and texture and a consumer panel (n = 83) evaluated acceptance of all vegetables and combinations. Combining green bell pepper with carrot (1:2 and 2:1) increased sweetness and decreased bitterness. Combining cucumber, carrot or red bell pepper with green bell pepper (1:2) increased bitterness. Mainly sweetness and bitterness were associated with acceptance whereas texture (crunchiness, firmness and juiciness) did not strongly influence acceptance. Cucumber was the most accepted vegetable followed by carrot, red bell pepper and green bell pepper. Acceptance of vegetable combinations can differ from acceptance of individual vegetables depending on vegetable type and mixing ratio. Only 3 of 16 vegetable combinations had higher acceptance compared to the least accepted vegetable in the combination and similar acceptance as the more accepted vegetable in the combination. For 13 of 16 vegetable combinations acceptance did not increase compared to acceptance of individual vegetables. These findings suggest that strategies aimed at increasing vegetable consumption can be devised using specific combinations of vegetables.
Met een artificiële tong kunnen smaakstoffen in vloeistoffen gedetecteerd worden. Deze benadering met een unieke tong-op-een-chip technologie noemen we receptomics. Hierbij worden smaakreceptoren van de mens in gemodificeerde menselijke cellen tot expressie gebracht. De technologie is veelbelovend en verkent reeds diverse toepassingen in de voedings- en gezondheidssector. Op dit moment kunnen bittere stoffen in koffie, bier, thee, groentes en paddestoelen en farmacologisch actieve stoffen en hormonen in plantextracten en bloedserum worden gemeten. Meer toepassingen komen in beeld als de tong-op-een-chip verder kan worden verbeterd. Achtergrondsignalen uit monsters en van gastheercellen op de chip beperken nu de functionaliteit. Deze aanvraag richt zich op uitbreiding van het potentieel van de tong-op-een-chip technologie voor diverse toepassingen door de activatie van receptoren directer te meten. We willen nieuwe sensoreiwitten ontwikkelen om achtergrondsignalen van gastheercellen te voorkomen en de meetmethode aan te passen, waardoor de achtergrondsignalen uit monsters niet meer gedetecteerd worden. Hiermee kan het repertoire aan receptoren op de tong-op-een-chip worden uitgebreid. Met de KIEM- subsidie kan het lectoraat Genome-based Health (GBH) van het Leiden Centre for Applied Biosciences (LCAB) een pilot starten om samen met Wageningen Plant Research (WPR) constructen voor nieuwe receptoren en sensoreiwitten te ontwikkelen en te testen. Naast het uitvoeren van dit project wordt de KIEM-subsidie aangewend om een consortium te vormen, waarmee een gezamenlijk projectvoorstel voor de verdere ontwikkeling van de tong-op-een-chip technologie kan worden opgesteld.
