Rhodomonas salina is a microalgal species, belonging to the cryptophytes, and is widely used as aquaculture feed because of its high nutritional profile and phycoerythrin content. This study investigated the effect of pH on the growth, biochemical composition, and taste of R. salina when cultivated on …

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells …

The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess their per- formance, commercial seafood flavoring products were used as a reference …

Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode …

The Sport Empowers Disabled Youth 2 (SEDY2) project encourages inclusion and equal opportunities in sport for youth with a disability by raising their sports and exercise participation in inclusive settings. One of the aspects found on the meaning of inclusion in sport is that children and young people …

The cryptophyte Rhodomonas salina is widely used in aquaculture due to its high nutritional profile. This study aims to investigate the effect of salinity and pH on the growth, phycoerythrin concentrations, and concentrations of non-volatile umami taste active compounds of R. salina, using a design of …

Een onderzoek binnen Shared Learning Teams, een hybride leeromgeving binnen Fontys Hogescholen, naar het leren van teamleden door het uitwisselen van perspectieven. De maatschappij waarin we leven ontwikkelt zich in een hoog tempo. Fontys Hogescholen wil hier effectief op inspelen door te transformeren …

Umami (“hartigheid”) is één van de vijf basissmaken en is in het begin van de vorige eeuw ontdekt in zeewier. Umami wordt veroorzaakt door bepaalde vormen van aminozuren, en daar wilden we het fijne van weten. In dit project hebben we eiwitten en de aminozuren waaruit die zijn opgebouwd chemisch gekarakteriseerd …

In the Netherlands, the behavior-influencing and freedom-restricting measure (GVM) came into effect on 1 January 2018. The purpose of this measure is to enable long-term, if necessary, lifelong monitoring of perpetrators of sexual and serious violent crimes with a high risk of recidivism. The probation …