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Sukyoung Choi, Soohan Jung, Kwang Suk Ko
Coffee roasting affects the taste, color, and aroma of coffee. The Maillard reaction, a major reaction during the roasting process, produces melanoidin, which affects the overall antioxidant capacity and anti-inflammatory effects of coffee. In this experiment, coffee roasting was divided into four degrees: Light, Medium, City, and French. To examine the in vivo antioxidant and anti-inflammatory effects of coffee extracts with different roasting degrees, we used 10-week-old male C57BL/6 mice. Mice were pre-treated with coffee extracts for 10 days by oral gavage (300 mg/Kg...
March 16, 2018: Nutrients
Aylin W Sahin, Claudia Axel, Emanuele Zannini, Elke K Arendt
Burger buns are a source of added sugar, containing 7-12%, in order to ensure their unique texture and taste. Hence, suitable sugar substitutes for burger buns are urgently needed. This study aimed to elucidate the effect of three different polyols on dough and product quality of burger buns. Xylitol, mannitol and maltitol were incorporated individually in a burger bun system, by replacing added sucrose by 30%, 50% and 100%. Wheat starch was used to compare the impact of polyols with another non-sweet bulking agent...
March 16, 2018: Food & Function
Abinaya Manivannan, Jin-Hee Kim, Eun-Young Yang, Yul-Kyun Ahn, Eun-Su Lee, Sena Choi, Do-Sun Kim
Pepper is an economically important horticultural plant that has been widely used for its pungency and spicy taste in worldwide cuisines. Therefore, the domestication of pepper has been carried out since antiquity. Owing to meet the growing demand for pepper with high quality, organoleptic property, nutraceutical contents, and disease tolerance, genomics assisted breeding techniques can be incorporated to develop novel pepper varieties with desired traits. The application of next-generation sequencing (NGS) approaches has reformed the plant breeding technology especially in the area of molecular marker assisted breeding...
2018: BioMed Research International
Petr Zach, Petra Zimmelová, Jana Mrzílková, Martina Kutová
We present here significant difference in the evocation capability between sensory memories (visual, taste, and olfactory) throughout certain categories of the population. As object for this memory recall we selected French fries that are simple and generally known. From daily life we may intuitively feel that there is much better recall of the visual and auditory memory compared to the taste and olfactory ones. Our results in young (age 12-21 years) mostly females and some males show low capacity for smell and taste memory recall compared to far greater visual memory recall...
2018: BioMed Research International
Atul Kabra, Rohit Sharma, Shivali Singla, Ruchika Kabra, Uttam Singh Baghel
BACKGROUND: Myrica esculenta (Family: Myricaceae) commonly known as Kaiphala or Katphala is a widely used medicinal plant in Ayurveda. In spite of its numerous medicinal attributes, no published work is available till date on pharmacognostical characterization and HPTLC analysis of its leaves. OBJECTIVES: To investigate the pharmacognostical, physicochemical, and HPTLC profiles of M. esculenta leaves. MATERIALS AND METHODS: The measures taken for pharmacognostical characterization were organoleptic study, macroscopy, microscopy, powder microscopy, leaf constant, fluorescence analysis, preliminary phytochemical screening and HPTLC spectra profile...
March 12, 2018: Journal of Ayurveda and Integrative Medicine
Kasun Karunanayaka, Nurafiqah Johari, Surina Hariri, Hanis Camelia, Kevin Stanley Bielawski, Adrian David Cheok
Today's virtual reality (VR) applications such as gaming, multisensory entertainment, remote dining, and online shopping are mainly based on audio, visual, and touch interactions between humans and virtual worlds. Integrating the sense of taste into VR is difficult since humans are dependent on chemical-based taste delivery systems. This paper presents the 'Thermal Taste Machine', a new digital taste actuation technology that can effectively produce and modify thermal taste sensations on the tongue. It modifies the temperature of the surface of the tongue within a short period of time (from 25°C to 40 °C while heating, and from 25°C to 10 °C while cooling)...
April 2018: IEEE Transactions on Visualization and Computer Graphics
Gordon Parker, Amelia Paterson, Mia Romano, Isabelle Granville Smith
OBJECTIVES: To increase awareness of the sensory changes experienced during hypo/manic and depressive states by those with a bipolar disorder and determine if the prevalence of such features is similar across differing bipolar sub-types. METHODS: We interviewed 66 patients who acknowledged sensory changes during hypo/manic states. They were allocated to bipolar I, bipolar II and soft bipolar diagnostic categories and the prevalence of 10 differing sensory changes was quantified during hypo/manic and depressive phases...
March 1, 2018: Australasian Psychiatry: Bulletin of Royal Australian and New Zealand College of Psychiatrists
Jie-Wei Luo, Cong-Huai Lin, Yao-Bin Zhu, Xing-Yu Zheng, Yong-Xi Wu, Wei-Wei Chen, Xiao Yang
Structural changes in symbiotic human microorganisms can affect host phenotype. Liver-fire hyperactivity syndrome (LFHS) presents as bitter taste, halitosis, xerostomia, odontalgia, and other oral symptoms. LFHS is associated with hypertension (EH). In this study, tongue flora was analyzed to further understand the intrinsic relationship between tongue flora and LFHS. Samples of tongue coating, from 16 patients with EH-LFHS, 16 with EH-non-LFHS, and 16 controls, were obtained; then, 16S rRNA variable (V3-V4) regions were amplified and sequenced by MiSeq PE300 Sequencing...
2018: Evidence-based Complementary and Alternative Medicine: ECAM
Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day...
December 2017: Food Technology and Biotechnology
A Fjaeldstad, A Niklassen, H Fernandes
The sense of taste holds a key integrate role in assessing the flavour of food before swallowing is initiated. If the expectations for taste are not met, palatability and pleasure of the food can decrease. In patients suffering from taste disorders, this may impair appetite and nutritional state. Testing gustatory function can be important for diagnostics and assessment of treatment effects. However, the gustatory tests applied are required to be both sensitive and reliable.In this study, we investigate the re-test validity of popular Taste Strips gustatory test for gustatory screening...
March 12, 2018: Chemical Senses
Ashiq Hussain, Mo Zhang, Habibe K Üçpunar, Thomas Svensson, Elsa Quillery, Nicolas Gompel, Rickard Ignell, Ilona C Grunwald Kadow
[This corrects the article DOI: 10.1371/journal.pbio.1002454.].
March 2018: PLoS Biology
Maria Hayes
By 2050, the world population is estimated to reach 9.6 billion, and this growth continues to require more food, particularly proteins. Moreover, the Westernisation of society has led to consumer demand for protein products that taste good and are convenient to consume, but additionally have nutritional and health maintenance and well-being benefits. Proteins provide energy, but additionally have a wide range of functions from enzymatic activities in the body to bioactivities including those associated with heart health, diabetes-type 2-prevention and mental health maintenance; stress relief as well as a plethora of other health beneficial attributes...
March 14, 2018: Foods (Basel, Switzerland)
Oscar A Klockars, Anica Klockars, Allen S Levine, Pawel K Olszewski
Oxytocin (OT) at acting central nuclei decreases meal size and reduces intake of palatable sweet solutions. It remains largely unclear as to which brain sites mediate OT's effect on palatability versus energy or the combination of those aspects of consumption. Here, we expanded the search for sites that mediate anorexigenic properties of OT by focusing on two subdivisions of the amygdala, its central (CNA) and basolateral (BLA) nuclei. We injected OT directly into the BLA or CNA in rats and assessed intake of standard chow induced by energy deprivation and intake of sweet solutions in nondeprived animals...
March 13, 2018: Neuroreport
Pavlos Pavlidis, Rafael J A Cámara, Georgios Kekes, Haralampos Gouveris
OBJECTIVE: Ramsay Hunt syndrome (RHS) and Bell's palsy (BP) are typically known as facial nerve motor syndromes and are primarily unilateral. The aim of this study was to challenge this assertion because both conditions are also known to be associated with viruses that typically affect several nerves. METHODS: Ten participants with RHS, 12 with BP, all clinically unilateral, and 12 healthy controls were prospectively enrolled. Electrogustometric thresholds were measured bilaterally in the areas of the chorda tympani, the glossopharyngeal, and the major petrosal nerve...
March 14, 2018: Annals of Neurology
Justyna Aszyk, Paweł Kubica, Mateusz Kacper Woźniak, Jacek Namieśnik, Andrzej Wasik, Agata Kot-Wasik
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research was to define and compare flavour profiles of e-liquids with the same group taste from different manufacturers. Gas chromatography coupled with tandem mass spectrometry (GC-MS/MS) was used to separate and identify 90 popular compounds (98, including isomers) of interest...
March 5, 2018: Journal of Chromatography. A
Jiahuan Chen, Tao Zhang, Qiubo Zhang, Yang Liu, Lingyu Li, Jinguang Si, Zhong-Mei Zou, Huiming Hua
The pericarp of Zanthoxylum bungeanum Maxim., commonly known as Sichuan pepper, is a widely used spice to remove fishy odor and add palatable taste. A phytochemical investigation of the 95% ethanol extract of Sichuan pepper resulted in the isolation of twenty-one isobutylhydroxyamides, including eight new ones named ZP-amides G-N, among which the chiral resolution of racemic ZP-amide A and ZP-amide B were successfully accomplished. The protective activity on corticosterone-treated PC12 cells of the isolated isobutylhydroxyamides was also evaluated...
March 14, 2018: Journal of Agricultural and Food Chemistry
Akiyuki Taruno
Adenosine triphosphate (ATP) has been well established as an important extracellular ligand of autocrine signaling, intercellular communication, and neurotransmission with numerous physiological and pathophysiological roles. In addition to the classical exocytosis, non-vesicular mechanisms of cellular ATP release have been demonstrated in many cell types. Although large and negatively charged ATP molecules cannot diffuse across the lipid bilayer of the plasma membrane, conductive ATP release from the cytosol into the extracellular space is possible through ATP-permeable channels...
March 11, 2018: International Journal of Molecular Sciences
Runak Ghobadi, Rasoul Mohammadi, Javaher Chabavizade, Masoud Sami
Background: Ganoderma lucidum from Ganodermataceae family is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects. Materials and Methods: this study investigated the oxidative stability, microbial and sensory properties of sausage at three different treatments; (i) 1% w/w Ganoderma lucidum powder (GLP) without nitrite as a food preservative (P), (ii) 0...
2018: Advanced Biomedical Research
Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Aera Jang, Jae In Pak, Sung Ki Lee
Objective: This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods: Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at 15 ± 2°C...
March 13, 2018: Asian-Australasian Journal of Animal Sciences
Charlotte M Buckley, Bobby G Stuijfzand, Peter J Rogers
Selecting savoury foods after consuming a protein depleted diet has been suggested to reflect protein seeking behaviour. The modern diet contains a large number of processed foods, many of which are highly savoury to taste, but not necessarily high in protein. The present two studies aimed to investigate the relationship between savoury taste and protein content (actual and participant estimated). Participants (S1 n = 20, S2 n = 37) completed 100 mm VAS ratings of sensory and nutritional qualities of 18 familiar foods, categorised as sweet low protein, savoury low protein and savoury high protein...
March 9, 2018: Physiology & Behavior
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