Bitterness has been suggested to be the main reason for the limited palatability of several vegetables. Vegetable acceptance has been associated with preparation method. However, the taste intensity of a variety of vegetables prepared by differentmethods has not been studied yet. The objective of this study is to assess the intensity of the five basic tastes and fattiness of ten vegetables commonly consumed in the Netherlands prepared by different methods using the modified Spectrum method. Intensities of sweetness, sourness, bitterness, umami, saltiness and fattiness were assessed for ten vegetables (cauliflower, broccoli, leek, carrot, onion, red bell pepper, French beans, tomato, cucumber and iceberg lettuce) by a panel (n = 9) trained in a modified Spectrum method. Each vegetable was assessed prepared by different methods (raw, cooked, mashed and as a cold pressed juice). Spectrum based reference solutions were available with fixed reference points at 13.3 mm (R1), 33.3mm(R2) and 66.7mm(R3) for each tastemodality on a 100mmline scale. For saltiness, R1 and R3 differed (16.7 mm and 56.7 mm). Mean intensities of all taste modalities and fattiness for all vegetables were mostly below R1 (13.3 mm). Significant differences (p b 0.05) within vegetables between preparation methods were found. Sweetness was the most intensive taste, followed by sourness, bitterness, fattiness, umami and saltiness.In conclusion, all ten vegetables prepared by different methods showed low mean intensities of all taste modalities and fattiness. Preparation method affected taste and fattiness intensity and the effect differed by vegetable type.
Voor betrokkenen is het geen feest maat ontslag ING medewerkers is onvermijdelijk en niet asociaal.
MULTIFILE
Brain & Technology is about the relationship between mind and technology, so about brain and lifelong learning, and therefore about the extended mind. More generally, humanity uses technology to outsource brain processes (mind) to smart devices, just as we partially outsource our digestion to cooking and skin protection to clothing. So the boundary between body and environment is by no means fixed, partly thanks to technology. A kind of weird way to say it, you could say that Brain & Technology is about border traffic, and about border possibilities and problems.
MULTIFILE
Surface Active Agents, or surfactants, are chemicals which provide a surface (interface) activity when dispersed in liquids. They have different purposes, can be used as herbicides, anti-foaming agents, adhesives, cleaning agents and softeners. For cleaning purposes, their function is to alter (decrease) liquid surface tension. In this function they are ubiquitous in both industrial processes (cleaning of production equipment, storage vats, packaging lines, and cooking units either during the manufacturing process) and domestic applications. ProtoNeat proposes an alternative way to decrease water surface tension without adding chemicals (surfactants). This can be done by charging the water (producing protonically charged water) [2], i.e. positive and negative Bjerrum-defect like charges [3, 4]. This phenomenon was experimentally observed by Fuchs et al [5] in anolyte and catholyte when doing high voltage electrolysis of highly pure water during the so-called ‘floating water bridge’ experiment. The work done by the authors, when working with this “bridge”, showed that, in case of positive excess charge, the hydronium ions migrate to the surface [8] thereby significantly lowering the surface tension [9,10]. However, for how long this effect can be maintained and how effective it is to produce such water is still unknown. ProtoNeat wants to tackle these two questions and investigate whether a continuous production of protonically charged water as an environmentally friendly and sustainable cleaning agent is possible.
The objective of Sustainable Solid Biofuel project is to contribute to a zero-waste and low-carbon emission production of charcoal by evaluating the feasibility and energy efficiency of three different conversion technologies. According to the IEA’s World Energy Outlook 2015 3 billion (more than a third of the global population) use solid biomass as wood, charcoal, or animal waste for cooking and heating1. Charcoal is one of the most widely used of the solid biofuels. In current charcoal production processes the gas stream from pyrolysis are mostly directly released to the environment which wastes energy and causes serious environmental pollution. However, the production of charcoal can be improved to be practiced on a sustainable basis by careful selection of wood or alternative biomass source as wood waste or agricultural residues and further focusing on harvesting strategy and production techniques. In the conversion process it is necessary to increase the energy efficiency while reducing emissions. Further sustainability can be increased by processing the smoke that is exhausted from the kiln, that correspond to roughly one third of the whole biomass. Within the volatile components in the smoke there are chemicals which can be used, for example, as industrial cleaners or wood preservatives and thus one of the environmental drawbacks of charcoal production can be eliminated and turned into another product input. Brazil is the world's largest charcoal producer2 consequently the state of the art of the recearch in this field can be found in Brazil. In this Sustainable Solid Biofuels project one of the leading universities of Brazil, the Universidade Federal de Viçosa (UFV) is joining forces with Avans University of Applied Sciences and two Dutch SMEs Privium B.V. and Charcotec B.V. to carry out the evaluation of the improvements that can be achieved in the energy efficiency.
"Taste Europe on the Go!" is a cross-sectoral international project in which we include two universities of applied sciences from the Netherlands and Finland into the successful project of vocational business college and restaurant service college partners from Finland, Italy and Spain.The project aims at learning about entrepreneurship in an international context through setting up pop-up restaurants in the participating countries. Every six months, one of the participating countries welcomes other participants to host a pop-up restaurant together. In December 2019 it was BUas' turn. A total of 50 international students and staff members from different countries united their entrepreneurial and cooking skills to serve international dishes at the Belcrum Wintermarket (Breda) of 2019.Vocational education needs pedagogical innovations to increase student motivation to complete studies, graduate on time and gain lifelong learning skills so that their capability to get employed with up-to-date knowledge and skills be better. In this project we focus on learning entrepreneurial skills using an eLearning platform and strengthening key competences in Vocational Education Training (VET) curricula by learning entrepreneurship in new way.PartnersPerho Liiketalousopisto (Finland), Mercuria Kauppiaitten Kauppaoppilaitos (Finland), Col legi Badalonés (Spain), Istituto di Istruzione Superiore “De Amicis” (Italy), Estudis d’Hoteleria i Turisme CETT (Spain), IPSAR “Luigi Carnacina” (Italy), Haaga-Helia University of Applied Sciences (Finland) and Breda University of Applied Sciences
