Papers by Jan-Willem van der Kamp
Advances in nutrition (Bethesda, Md.), 2014
Although the term "whole grain" is well defined, there has been no universal standard o... more Although the term "whole grain" is well defined, there has been no universal standard of what constitutes a "whole-grain food," creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for whole-grain foods that could be universally accepted and applied to dietary recommendations and planning. The Committee's call to action, and the lack of a global whole-grain food definition, was the impetus for the Whole Grain Roundtable held 3-5 December 2012 in Chicago, Illinois. The objective was to develop a whole-grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable's expert panel represented a broad range of expertise from the United States and Europ...
Advances in nutrition (Bethesda, Md.), 2014
Although the term "whole grain" is well defined, there has been no universal standard o... more Although the term "whole grain" is well defined, there has been no universal standard of what constitutes a "whole-grain food," creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for whole-grain foods that could be universally accepted and applied to dietary recommendations and planning. The Committee's call to action, and the lack of a global whole-grain food definition, was the impetus for the Whole Grain Roundtable held 3-5 December 2012 in Chicago, Illinois. The objective was to develop a whole-grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable's expert panel represented a broad range of expertise from the United States and Europ...
Fibre-Rich and Wholegrain Foods, 2013
... Authors Collar, C.; Angioloni, A. Editors Kamp, JW van der;Jones, JM;McCleary, BV;Topping, DL... more ... Authors Collar, C.; Angioloni, A. Editors Kamp, JW van der;Jones, JM;McCleary, BV;Topping, DL Book Dietary fibre: new frontiers for food and health 2010 pp. ... You are viewing sample pages from CABI's life sciences databases on CAB Direct. ...
Trends in Food Science & Technology, 2012
... The following HEALTHGRAIN Partners - listed on www.healthgrain.eu - contributed to the dissem... more ... The following HEALTHGRAIN Partners - listed on www.healthgrain.eu - contributed to the dissemination activities: ANET, (Robert Allerstorfer, Peter Beutel),; BOKU (Gerhard Schleining, Gertrud Linsberger, Marija Zunabovic), Cerchem (Hilde Keunen), DPRNutrition (David ...
Quality Assurance and Safety of Crops & Foods, 2009
Introduction In 2008/2009 both Codex and the European Union adopted almost identical definitions ... more Introduction In 2008/2009 both Codex and the European Union adopted almost identical definitions of dietary fibre, including all carbohydrate polymers that are not digested or absorbed in the human small intestine. The current method generally used for the analysis of dietary fibre in food products is AOAC Official Method 985.29. This method measures resistant starch and non-digestible oligosaccharides, now officially included in the definition of dietary fibre, only partially. Objective Here we present an alternative method for the measurement of total dietary fibre, including resistant starch and non-digestible oligosaccharides.
Quality Assurance and Safety of Crops & Foods, 2009
Introduction The concept of food safety is influenced by many factors, scientific and non-scienti... more Introduction The concept of food safety is influenced by many factors, scientific and non-scientific. Results Globalization plays an important role, including issues raised by the lengthening of the food supply chain. Various aspects of the impacts of globalization on food are explored. Increasing numbers of chemical and microbial contaminants contributing to food safety issues require analytical methodologies for rapid detection, identification, and quantification. Conclusion International standards and their harmonization are needed for these to be effective globally. Current legislation (regulation) and related activities aim at bringing a high degree of food safety at reasonable cost.
Food Chemistry, 2013
Dietary fibre is a heterogeneous group of components for which several definitions and analytical... more Dietary fibre is a heterogeneous group of components for which several definitions and analytical methods were developed over the past decades, causing confusion among users and producers of dietary fibre data in food composition databases. An overview is given of current definitions and analytical methods. Some of the issues related to maintaining dietary fibre values in food composition databases are discussed. Newly developed AOAC methods (2009.01 or modifications) yield higher dietary fibre values, due to the inclusion of low molecular weight dietary fibre and resistant starch. For food composition databases procedures need to be developed to combine 'classic' and 'new' dietary fibre values since re-analysing all foods on short notice is impossible due to financial restrictions. Standardised value documentation procedures are important to evaluate dietary fibre values from several sources before exchanging and using the data, e.g. for dietary intake research.
Food & Nutrition Research, 2014
Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of ... more Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, however, no legally endorsed definition of wholegrain flour and products exists. Current definitions are often incomplete, lacking descriptions of the included grains and the permitted flour manufacturing processes. The consortium of the HEALTHGRAIN EU project (FP6-514008, 2005Á2010) identified the need for developing a definition of whole grain with the following scope: 1) more comprehensive than current definitions in most EU countries; 2) one definition for Europe Á when possible equal to definitions outside Europe; 3) reflecting current industrial practices for production of flours and consumer products; 4) useful in the context of nutritional guidelines and for labelling purposes. The definition was developed in a range of discussion meetings and consultations and was launched in 2010 at the end of the HEALTHGRAIN project. The grains included are specified: a wide range of cereal grains from the Poaceae family, and the pseudo-cereals amaranth, buckwheat, quinoa, and wild rice. The definition also describes manufacturing processes allowed for producing wholegrain flours. This paper compares the HEALTHGRAIN definition with previous definitions, provides more comprehensive explanations than in the definition itself regarding the inclusion of specific grains, and sets out the permitted flour manufacturing processes.
Cereal Foods World, 2010
ABSTRACT Cereal Foods World Vol.55 Nr.2, 79 - 84
Ghent University Ghent University Academic Bibliography. ...
Gluten-Free Cereal Products and Beverages, 2008
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Papers by Jan-Willem van der Kamp