Stimulation of the Posterior Cingulate Cortex Impairs Episodic Memory Encoding.

Neuroimaging experiments implicate the posterior cingulate cortex (PCC) in episodic memory processing, making it a potential target for responsive neuromodulation strategies outside of the hippocampal network. However, causal evidence for the role that PCC plays in memory encoding is lacking. In human female and male participants ( = 17) undergoing seizure mapping, we investigated functional properties of the PCC using deep brain stimulation (DBS) and stereotactic electroencephalography.

Comparison of logistic regression, support vector machines, and deep learning classifiers for predicting memory encoding success using human intracranial EEG recordings.

Objective: We sought to test the performance of three strategies for binary classification (logistic regression, support vector machines, and deep learning) for the problem of predicting successful episodic memory encoding using direct brain recordings obtained from human stereo EEG subjects. We also sought to test the impact of applying t-distributed stochastic neighbor embedding (tSNE) for unsupervised dimensionality reduction, as well as testing the effect of reducing input features to a core set of memory relevant brain areas. This work builds upon published efforts to develop a closed-loop stimulation device to improve memory performance.

Off-flavor precursors in soy protein isolate and novel strategies for their removal.

Off-flavors remain a major hurdle in expanding the use of soy protein isolate (SPI) in mainstream food applications. The complexity in solving this problem arises from the presence of protein-bound precursors in SPI. Among the most predominant sources of off-flavors in SPI is the residual amount of phospholipids that contain polyunsaturated fatty acids (PUFAs).

Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin, and phospholipase A2 treatments.

One of the contributing factors to generation of off-flavours in soy protein isolate (SPI) during storage is autoxidation of residual amounts of phospholipids present in SPI. Thus, removal of phospholipids from SPI is a likely first step to improve its flavour stability and enhanced utilisation of SPI in food products. We describe a β-cyclodextrin-based (βCD) process to remove protein-bound phospholipids and free fatty acids in SPI.

Rheology and stability of acidified food emulsions treated with high pressure.

The stability and rheology of acidified model oil-in-water emulsions (pH 3.6 +/- 0.1) were evaluated before and after high-pressure treatments.