Plethysmograph-Based Self-Assessment Device for Carotid-Femoral Pulse Wave Velocity Measurement: A Pilot Usability Study.

Arterial stiffness, a proxy of vascular aging is an important marker of cardiovascular events and mortality, independent of traditional risk factors. The aortic or carotid-femoral pulse wave velocity (cf-PWV) is the gold standard for determining arterial stiffness. Measuring arterial stiffness can help identify people who are at risk early on.

A Study on the Candidate Gene Association and Interaction with Measures of UV Exposure in Pseudoexfoliation Patients from India.

Purpose: Environmental and genetic factors are associated with development of Pseudoexfoliation syndrome (XFS). Here we intended to elucidate the association of candidate genes in relevance to UV exposure in these patients.

Methods: This is a case-control study of 309 subjects ( = 219 controls and 90 XFS cases) from India.

Operator Variabilities in Carotid Pulse Wave Velocity Measured by an Image-free Ultrasound Device.

Local pulse wave velocity (PWV) has gained much attention in the last decade due to its ability to provide localized stiffness information from a target vessel and cater to several applications beyond regional PWV. Transit time-based methods are the most straightforward, but their reliability is highly dependent on the blood pulse sensing modality. Conventional ultrasound systems directly measure the blood pulse (as diameter or flow velocity); however, they offer limited frame rates resulting in poor resolution signals.

Advances and prospects in the food applications of pectin hydrogels.

Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and health management.

Unraveling the science of coffee foam - a comprehensive review.

Coffee foam is the frothy layer that forms above the liquid phase of espresso and instant coffee beverages. While the carbon dioxide formed during roasting is responsible for crema formation in espresso, gasification is the established foaming approach in instant coffee. The protein-like fractions and polysaccharides extracted from roasted coffee promote foamability and foam stability, respectively.

Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.

Unlabelled: Evolution of bubbles is the key to volume development in bread dough. The influence of wheat bran on bubble growth in bread dough through the mixing, fermentation, and proofing stages is described as a function of its level of addition. Confocal laser scanning microscopy in combination with image processing tools was used to obtain the bubble size and shape parameters.

A new serine protease from the leaves of Thespesia populnea.

A serine protease was purified 6.9-fold from the leaves of Thespesia populnea using ammonium sulfate fractionation followed by CM-cellulose and Sephadex G-100 chromatography. The purified enzyme was named populnein and was characterized.