Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market.

This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers ( = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor.

Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion.

A new form of plant-based meat, known as 'high-moisture meat analogs' (HMMAs), is captivating the market because of its ability to mimic fresh, animal muscle meat. Utilizing pea protein in the formulation of HMMAs provides unique labeling opportunities, as peas are both "non-GMO" and low allergen. However, many of the commercial pea protein isolate (PPI) types differ in functionality, causing variation in product quality.

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues.

A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat products. In this research, simple criteria were developed for categorizing plant proteins derived from soy, yellow pea, and wheat as cold swelling (CS) or heat swelling (HS) through various raw-material tests, including the water absorption index (WAI), least gelation concentration (LGC), rapid visco analysis (RVA), and % protein solubility. These proteins were blended together in different cold-swelling: heat-swelling ratios (0:100 to 90:10 or 0-90% CS) and extruded to obtain texturized vegetable proteins (TVPs).

Self-Concept and Self-Esteem, Determinants of Greater Life Satisfaction in Mountain and Climbing Technicians and Athletes.

In recent decades, the exponential growth that sports practice in mountain and climbing disciplines have experienced has led to trying to find an explanation for the predisposition of those socio-emotional factors of these athletes that are considered in the search for sensations and the achievement of greater satisfaction with life. In this study, 4818 people with a sports license in the Spanish Federation of Mountain and Climbing Sports (FEDME) participated; 67.1% were men and 32.

Effect of Light Characteristics on the Sensory Properties of Red Lettuce ().

Leafy green production in high tunnels (HTs) results in increased yields, improved visual quality, and extended production with polyethylene (poly) film and/or shade cloth coverings. However, altering visible and ultra-violet light with HT coverings may reduce phytochemicals, thus influencing plant pigmentation and taste. The objective of this study was to examine various HT coverings on the sensory perceptions, soil temperature, color, and anthocyanin accumulation of red leaf lettuce.

Determinants of oxygen uptake and prognostic factors in cardiopulmonary exercise test in patients with Fontan surgery.

Introduction: Cardiopulmonary exercise test (CPET) allows quantification of functional capacity of patients with Fontan. The objective of this study was to determine the role of CPET parameters in predicting a higher maximum oxygen consumption (VO2 max) and to analyse the role of CPET parameters in predicting an unfavourable outcome.

Methods: A retrospective, cross-sectional, descriptive study was carried out on 57 patients with Fontan, who had undergone incremental CPET with cycloergometer between 2010 and 2020.

Criss-cross heart three-dimensional printed models in medical education: A multicenter study on their value as a supporting tool to conventional imaging.

The utility of three-dimensional (3D) printed models for medical education in complex congenital heart disease (CHD) is sparse and limited. The purpose of this study was to evaluate the utility of 3D printed models for medical education in criss-cross hearts covering a wide range of participants with different levels of knowledge and experience, from medical students, clinical fellows up to senior medical personnel. Study participants were enrolled from four dedicated imaging workshops developed between 2016 and 2019.

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes.

There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies.

Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects.

Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding potatoes. Consumers were asked to evaluate liking on a 9-point hedonic scale for 12 cultivars of potatoes. Sensory findings were collected by using a consensus-based descriptive analysis approach for the same cultivars.

Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach.

The consumer demand for locally grown fresh produce is continuously increasing in the United States. The high tunnel systems have been successfully utilized by small acreage growers for local production. Consumers are typically assessing appearance, freshness, flavor and aroma when purchasing produce.

Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood.

Smoked and barbecued meats have continued to gain popularity in recent years, however, no consensus exists on the best methods for preparation. Several smoker types and many varieties of wood are used for smoking meat in the restaurant industry and by amateur "pit-masters." In this research, pork was smoked with an outdoor offset smoker and an indoor electric smoker using four wood types: hickory, apple, oak, and mesquite.

[Fecal Streptococci in the waters of the Zaiman stream].

The investigation was focused on the occurrence of different species and biovarieties of fecal streptococci in Zaiman creek waters, the basin of which comprises important zones of Posadas, Misiones. The samples were collected from points near a meat-packing industrial establishment which pours its effluents in the above mentioned water course. So far, 18 sampling operations have been carried out in representative geographic locations.