Koen Dewettinck

TL;DR: The aim of this paper is to review the existing literature on the effects of processing techniques and interactions with other food components in a mixed meal on the nutritional quality of bread to help health professionals and policy-makers to give clear and targeted advice about the positive effects of bread in the human nutrition during consultations and information campaigns.

TL;DR: The milk fat globule membrane (MFGM) has gained a lot of attention recently, due to the growing interest in its nutritional and technological properties The whole membrane as well as the separate lipid and protein components have great potential for new product applications as discussed by the authors.

TL;DR: It is demonstrated that consumption of raw milk poses a realistic health threat due to a possible contamination with human pathogens and it is therefore strongly recommended that milk should be heated before consumption.

TL;DR: The composition of milk from different ruminants and equidae and of human milk were compared to examine possible nutritional differences and the alleged health benefits attributed to some of these milks and the effect of heating are discussed.

TL;DR: This review critically summarises the findings of partial coalescence in oil-in-water emulsions in order to provide insight in how to enhance and retard it.