Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity.

The aim of this study was to identify the individual and interacting effects of varying the mechanical properties of two inserts (к-carrageenan beads; 1, 2 and 4% w/w and/or agar-based disks; 0.3, 1.2 and 3% w/w) in pectin-based gels on the perception of textural complexity.

Oral processing preference affects flavor perception in dark chocolate with added ingredients.

Chocolate has specific rheological behavior during oral processing that delivers its distinct sensory characteristics. When incorporating functional or flavoring ingredients into chocolate, these properties must be maintained to meet consumer expectation. Water-soluble and fat-soluble ingredients have a potential effect on the properties of chocolate; therefore, successfully adding functional supplements in this medium can have challenges.

Exploring the Development, Validity, and Utility of the Short-Form Version of the CHoice of Outcome In Cbt for PsychosEs: A Patient-Reported Outcome Measure of Psychological Recovery.

The original CHoice of Outcome In Cbt for psychosEs (CHOICE) measure was designed in collaboration with experts by experience as a patient-reported "Psychological Recovery" outcome measure for cognitive-behavioral therapy for psychosis (CBTp). A short version (CHOICE-SF) was developed to use as a brief outcome measure, with a focus on sensitivity to change, for use in future research and practice. CHOICE-SF was developed and validated using 3 separate samples, comprising 640 service users attending 1 of 2 transdiagnostic clinics for (1) CBTp or (2) therapies for voice hearing or (3) who took part in the treatment as usual arm of a trial.

Session 3 Discussion: The microstructure of eating.

The Microstructure of Eating.

Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass.

Unlabelled: This study aims to understand the bloom process in untempered chocolate by investigating the polymorphic transformation of cocoa butter and changes in chocolate surface. Cocoa mass with varying particle size distributions (PSD) were used to produce untempered model chocolate. Optical microscopy showed that during 25 d of storage, the chocolate surface gradually became honeycombed in appearance with dark spots surrounded by white sandy bloom areas.

Oral processing and texture perception influences satiation.

This article offers a brief review of the state of understanding of the role of oral processing and food texture on satiation. Food texture is a sensory property that contributes to the manner in which food transits the oral cavity. Several studies have shown the impact of oral transit time on satiation, with longer times relating to enhanced satiation response.

Dimensional Changes of Tracheids during Drying of Radiata Pine (Pinus radiata D. Don) Compression Woods: A Study Using Variable-Pressure Scanning Electron Microscopy (VP-SEM).

Variable-pressure scanning electron microscopy was used to investigate the dimensional changes in longitudinal, tangential and radial directions, on wetting and drying, of tracheids of opposite wood (OW) and three grades of compression woods (CWs), including severe CW (SCW) and two grades of mild compression wood (MCW) (MCW1 and MCW2) in corewood of radiata pine () saplings. The CW was formed on the underside and OW on the upper side of slightly tilted stems. In the longitudinal direction, the shrinkage of SCW tracheids was ~300% greater than that of OW tracheids, with the shrinkage of the MCW1 and MCW2 tracheids being intermediate.

Increased textural complexity in food enhances satiation.

For the first time this study has shown a direct effect of food textural complexity on satiation. Independent of oral processing time, increasing the textural complexity of a food significantly decreased food intake. Foods with complex textures stimulate many sensory perceptions during oral processing, with a succession of textures perceived between first bite and swallow.

The effect of textural complexity of solid foods on satiation.

Previous studies have shown that food texture affects satiation by influencing the eating rate, bite size and oral transit time. However, investigations into the direct effect of texture on satiation are limited. The objective of the current study was to investigate the effect of textural complexity on satiation, independent of oral processing time and energy density.

Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.

Multi-layered plasma-polymerized chips for SPR-based detection.

The surface functionalization of a noble metal is crucial in a surface plasmon resonance-based biomolecular detection system because the interfacial coating must retain the activity of immobilized biomolecules while enhancing the optimal loading. We present here a one-step, room-temperature, high-speed, gas-phase plasma polymerization process for functionalizing gold substrates using siloxane as an adhesion layer and acrylic acid as a functional layer. Siloxane- and thiol-based coatings were compared for their performance as adhesion and the interfacial layer for subsequent functionalization.

Determination of a representative volume element based on the variability of mechanical properties with sample size in bread.

Quantitative analysis of food structure is commonly obtained by image analysis of a small portion of the material that may not be the representative of the whole sample. In order to quantify structural parameters (air cells) of 2 types of bread (bread and bagel) the concept of representative volume element (RVE) was employed. The RVE for bread, bagel, and gelatin-gel (used as control) was obtained from the relationship between sample size and the coefficient of variation, calculated from the apparent Young's modulus measured on 25 replicates.

Plasma functionalization of AFM tips for measurement of chemical interactions.

In this paper, a new, fast, reproducible technique for atomic force microscopy (AFM) tips functionalization used for chemical interaction measurements is described. Precisely, the deposition of an aminated precursor is performed through plasma-enhanced chemical vapor deposition (PECVD) in order to create amine functional groups on the AFM tip and cantilever. The advantages of the precursor, aminopropyltriethoxysilane (APTES), were recently demonstrated for amine layer formation through PECVD deposition on polymeric surfaces.

Functionalization of cycloolefin polymer surfaces by plasma-enhanced chemical vapour deposition: comprehensive characterization and analysis of the contact surface and the bulk of aminosiloxane coatings.

The surface science of bioassay devices is of great importance in the development of modern diagnostic platforms. The quality of surface is one of the most important elements of the device, often governing the background response, hence controlling the sensitivity of an assay. Detailed surface characterization and analysis are imperative for the preparation of reproducible coatings with desired properties.

Combining nutrition, food science and engineering in developing solutions to Inflammatory bowel diseases--omega-3 polyunsaturated fatty acids as an example.

The Inflammatory bowel diseases, Crohn's disease and ulcerative colitis, are debilitating conditions, characterised by lifelong sensitivity to certain foods, and often a need for surgery and life-long medication. The anti-inflammatory effects of long chain omega-3 polyunsaturated acids justify their inclusion in enteral nutrition formulas that have been associated with disease remission. However, there have been variable data in clinical trials to test supplementary omega-3 polyunsaturated fatty acids in inducing or maintaining remission in these diseases.