An instrument called 'Thermosense' was designed and developed for quantitative assessment of thermal sensory perception. Preliminary testing on 20 healthy adult males showed that 39 degrees C was perceived as hot in 19 individuals on the forearm and arm. The perception on the finger tips was less than forearms. In 5 cases of leprosy (BT 4, TT 1) testing showed detectable difference in thermal perception within the lesion, in the skin, in the vicinity of the lesion and the uninvolved skin.
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Toxins (Basel)
January 2025
Graduate Program in Tropical Medicine, State University of Amazonas, Manaus 69040-000, Amazonas, Brazil.
Snakebites caused by snakes are the most prevalent in the Amazon region, causing local and systemic complications. Local complications are mostly represented by necrosis, secondary bacterial infection and compartment syndrome. There are reports of long-term disabilities, but their burden is poorly investigated.
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February 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, PR China; Xiweijia Biotechnology Co., Ltd., Yueyang, Hunan 414024, PR China. Electronic address:
This study investigated the edible quality differences in muscle segments of silver carp (Hypophthalmichthys molitrix) and established an evaluation model for processing suitability. The results showed that steamed dorsal meat had the highest levels of total free amino acids, umami amino acids, and total volatile compounds. Fried tail meat exhibited the highest content of sweet amino acids and equivalent umami concentration (EUC) values, which were superior in all fried meat parts compared to those that were steamed.
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February 2025
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address:
This study aimed to investigate the effect of the combination of shaking and various anaerobic treatments on the aroma quality of gabaron oolong tea (GAOT) by chemical and sensory evaluation. The results showed that elevated anaerobic treatment harmed GAOT aroma, emphasizing undesirable attributes such as earthy, fatty, etc. A total of 85 volatiles were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and the relationship between aroma attributes and volatiles were revealed by PLS regression projection and correlation network.
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February 2025
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address:
The advancement in heat treatment technology has spurred the innovation of various smart cooking appliances, including the steam roaster. Consequently, the technique of synchronized steaming and baking has emerged as a novel form of thermal processing. Therefore, the effects of baking, steaming, steaming-baking heating modes on the flavor of Hu sheep mutton were evaluated.
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February 2025
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Carotenoids, recognized for their antioxidant and anti-aging properties, are commonly used in functional foods. To enhance the application of fucoxanthin (FX) in the food industry, this study employed the ion gel method for encapsulating FX and combined it with raw materials such as Undaria pinnatifida homogenate and apple pieces to create freeze-dried crunchy chunks. The study evaluated the effects of encapsulated-FX on the functional and structural characteristics of the Undaria pinnatifida and apple freeze-dried chunks over accelerated storage period under high temperature and humidity.
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