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Pain is what you think: functional magnetic resonance imaging evidence toward a cognitive and affective approach for pain research.
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The sensory/discriminative domain of pain is often given more consideration than the cognitive and affective influences that ultimately make pain what it is: a highly subjective experience that is based on an individual's life history and experiences. While many investigations of the underlying mechanisms of pain have focused on solely noxious stimuli, few have compared somatosensory stimuli that cross the boundary from innocuous to noxious. Of those that have, there is little consensus on the similarities and differences in neural signaling across these sensory domains.
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Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao.
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Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayatai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand.
Thua nao, a traditional Thai fermented soybean, offers a unique aroma and nutritional value. However, fresh thua nao cannot be stored for long periods due to its high in water activity (a). This study examined the effects of various drying methods, including natural sun drying and machine drying methods, namely hot air, microwave vacuum (MIC), and vacuum drying on the qualities of dried black soybean thua nao.
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