Decoding Depth of Meditation: Electroencephalography Insights From Expert Vipassana Practitioners.

Background: Meditation practices have demonstrated numerous psychological and physiological benefits, but capturing the neural correlates of varying meditative depths remains challenging. In this study, we aimed to decode self-reported time-varying meditative depth in expert practitioners using electroencephalography (EEG).

Methods: Expert Vipassana meditators ( = 34) participated in 2 separate sessions.

Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes.

Fermented foods and beverages have been produced around the world for millennia, providing humans with a range of gastronomic, cultural, health, and scientific benefits. Building on these traditional forms, a convergence of factors, including culinary innovation, globalization, shifts in consumer preferences, and advances in microbiome sciences, has led to the emergence of so-called 'novel fermentations'. In this review, we define novel fermentation as the confluence of traditional food practices and rational microbiome design.

Decoding working-memory load during-back task performance from high channel fNIRS data.

Functional near-infrared spectroscopy (fNIRS) can measure neural activity through blood oxygenation changes in the brain in a wearable form factor, enabling unique applications for research in and outside the lab and in practical occupational settings. fNIRS has proven capable of measuring cognitive states such as mental workload, often using machine learning (ML) based brain-computer interfaces (BCIs). To date, this research has largely relied on probes with channel counts from under ten to several hundred, although recently a new class of wearable NIRS devices featuring thousands of channels has emerged.

Nutritional and microbial profiles of ripened plant-based cheese analogs collected from the European market.

Plant-based cheese analogs have emerged as a novel global market trend driven by sustainability concerns for our planet. This study examines eleven soft ripened plant-based cheese analogs produced in Europe, primarily with bloomy rinds and cashew nuts as the main ingredient. First, we focused on exploring the macronutrients and salt content stated on the labels, as well a detailed fatty acid analysis of the samples.

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation.

Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a traditional Japanese fermented paste, made with novel regional substrates to develop new plant-based foods. Eight novel miso varieties were developed using different protein-rich substrates: yellow peas, Gotland lentils, and fava beans (each with two treatments: standard and nixtamalisation), as well as rye bread and soybeans.