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1

Sodium/Calcium Exchangers Selectively Regulate Calcium Signaling in Mouse Taste Receptor Cells  

UK PubMed Central (United Kingdom)

Taste cells use multiple signaling mechanisms to generate appropriate cellular responses to discrete taste stimuli. Some taste stimuli activate G protein coupled receptors (GPCRs) that cause calcium...Full Text Available

2010-07-01

2

Cooking Properties of Low Caloric Buckwheat Taste Noodle  

KoreaScience (Korea)

Full Text Available

2005-12-01

3

Preparation and Evaluation of Taste Masked Famotidine Formulation Using Drug/?-cyclodextrin/Polymer Ternary Complexation Approach  

UK PubMed Central (United Kingdom)

The main aim of the present study was to evaluate potential of ternary complexation (comprising of drug, cyclodextrin and polymer) as an approach for taste masking. For this purpose famotidine with...Full Text Available

4

Brand-specific tastes for quality  

British Library Electronic Table of Contents (United Kingdom)

This paper develops a model of nonlinear pricing with competition. The novel element is that each consumer's willingness to pay for quality is private information and is allowed to differ across brands. The consumer's preferences are represented by a multidimensional type containing the marginal value of quality for different products. Buyers with high willingness to pay for quality also display strong preferences for particular brands, and require higher discounts in order to switch away from their favorite product. Therefore, competition is fiercer for buyers with lower tastes for quality, and hence more elastic demands. This is in sharp contrast to earlier models in which competition is fiercer for higher-taste, more valuable buyers. In equilibrium, firms either compete intensively for ...

2011-01-01

5

AN ELECTROPHYSIOLOGICAL ANALYSIS OF THE ACTION OF CARBOHYDRATES ON THE SUGAR RECEPTOR OF THE BLOWFLY*  

UK PubMed Central (United Kingdom)

Measurements of the taste thresholds of blowflies for a wide variety of carbohydrates, presented individually and in combination, showed that the stimulating effects of the compounds are not always...Full Text Available

1969-01-01

6

Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production  

DEFF Research Database (Denmark)

Reactions of consumers to the appearance and taste of pork with and without information concerning outdoor production of pigs were tested in France, Denmark, Sweden and UK. Consumers in all four countries focussed on colour and fatness rather than marbling and drip to make their choice. Almost half of the British and Danish preferred the paler and the French the darker pork. Most people preferred the leaner pork. When information was provided in the form of labels, the vast majority of consumers preferred the pork labelled as originating from their own country as opposed to 'imported' and that labelled as pork from pigs 'raised outside' as opposed to 'inside'. There was no difference in the taste of grilled pork from indoor and outdoor production systems but pork labelled 'home produced' or 'outdoor' were more appreciated. Consumers' willingness to pay varied widely and was higher for those consumers who found more of the characteristics they ...

2005-01-01

7

Nicotine Fast Dissolving Films Made of Maltodextrins: A Feasibility Study  

British Library Electronic Table of Contents (United Kingdom)

This work aimed to develop a fast-dissolving film made of low dextrose equivalent maltodextrins (MDX) containing nicotine hydrogen tartrate salt (NHT). Particular attention was given to the selection of the suitable taste-masking agent (TMA) and the characterisation of the ductility and flexibility under different mechanical stresses. MDX with two different dextrose equivalents (DEs), namely DE 6 and DE 12, were selected in order to evaluate the effect of polymer molecular weight on film tensile properties. The bitterness and astringency intensity of NHT and the suppression effect of several TMA were evaluated by a Taste-Sensing System. The films were characterised in term of NHT content, tensile properties, disintegration time and drug dissolution test. As expected, placebo films made of ...

2010-01-01

8

Taste-Evoked Responses to Sweeteners in the Nucleus of the Solitary Tract Differ between C57BL/6ByJ and 129P3/J Mice  

UK PubMed Central (United Kingdom)

C57BL/6ByJ (B6) and 129P3/J (129) mice have different alleles of Tas1r3, which is thought to influence gustatory transduction of sweeteners, but studies have provided conflicting...Full Text Available

2007-01-03

9

Chemical, sensory and microbiological changes of gamma irradiated coconut cream powder  

Energy Technology Data Exchange (ETDEWEB)

A study was carried out to determine optimum decontamination dose for a locally manufactured coconut cream powder. Samples were gamma irradiated (0-15 kGy) and ageing process was achieved using GEER oven at 60 deg. C for 7 days, which is equivalent to one-year storage at room temperature. Iodine value (IV), ranging from 4.8 to 6.4, was not affected by radiation doses and storage, however peroxide value and thiobarbituric acid (TBA) generally increased with radiation doses. In most samples, peroxide value (meq/kg) reduced after storage, whilst the TBA (mg malonaldehyde/kg), indicator for product quality, slightly increased. The sensory evaluation conducted using 25 taste panellists indicated that scores on odour, creamy taste and overall acceptance for all irradiated samples at more than 5 kGy were significantly lower (P<0.05) than the control. However, the panellists could not detect any significant differences among the irradiation ...

2007-11-15

10

South African consumers' opinions and consumption of soy and soy products  

British Library Electronic Table of Contents (United Kingdom)

Abstract Interest in soy foods has increased with consumer awareness of its health benefits, especially with soy-related ingredients being utilized as one of the major sources of high-protein fortification. The aim of the present study was to assess South African (SA) consumers' opinion of soy and soy products through different statements on consumption, taste, protein value and healthiness. The respondents (n = 3001) for this randomized cross-sectional study were randomly selected from metropolitan and rural areas in South Africa. Trained fieldworkers administered questionnaires by conducting face-to-face interviews. Fourteen statements from four sections of the questionnaire (consisting of 17 food-related topics in total), probing information on consumers' opinion on soy and soy products...

2009-01-01

11

Is Phytalgic(R) a goldmine for osteoarthritis patients or is there something fishy about this nutraceutical? A summary of findings and risk-of-bias assessment  

DEFF Research Database (Denmark)

A food supplement containing fish oils, urtica dioica, zinc, and vitamin E (Phytalgic) for osteoarthritis (OA) has now been tested in a placebo-controlled trial for 3 months and according to the authors has a very large clinical effect, considerably larger than that of any other known product. Even experts endorsing nutraceuticals for OA symptoms would probably agree that a nutraceutical with an effect size above 0.5 is rarely seen. Despite our concerns about the fact that trial registration took place after the study was completed and the likelihood that patients would note the taste of fish, a circumstance that would lead to detection bias, we consider these data promising though with a high risk of bias.

2010-01-01

12

An enhanced model framework of personalized material flow services  

British Library Electronic Table of Contents (United Kingdom)

A growing concern about the consumer behavior in Internet economy has spurred the study of Material Flow, resulting in a unique type of consumer behavioral analysis. This research proposes an enhanced conceptual model for Personalized Material Flow Services for consumer behavior. In the era of Internet information technology, customer?s taste tends to be personalized for their market demand. It is observed that there are number of ?Long Tail? phenomena in several successful e-commerce business cases. However, the Long Tail phenomenon is an open question for our research in terms of its role in e-commerce marketing. In the proposed model-X-Party Personalized Material Flow Services, three elements are discussed. They are ?providing?, ?locating? and ?obtaining? based on X-Party Material Flow ...

2011-01-01

13

Isotope - aided studies of the bioavailability of iron and zinc from human diets consumed in Poland  

International Nuclear Information System (INIS)

The main aims of the study were: 1) the evaluation of iron and zinc status in women of Lodz aged 18-45 years, 2) adaptation of the whole body counter to in vivo measurements absorption of iron given to the gastro-intestinal tract of volunteers and 3) in rat model estimation iron bioavailability from fortified wheat flour combined with products usually consumed in Poland. During five months investigations thirty seven women were examined each one twice in two months interval. Following variables were measured: iron and zinc in blood serum, in public and scalp hair and in food, taste acuity score, serum ferritin, hemoglobin, total iron binding capacity, red blood cells, mean corpuscular concentration and corpuscular volume. Prevalence of iron deficiency and iron deficient anemia were assessed by two models in terms of the depression of serum ferritin and hemoglobin concentrations. 64 refs, 6 figs, 23 tabs.

14

Irradiation of spices, packaging materials and luncheon to improve the storability of the end product  

International Nuclear Information System (INIS)

Spices and packaging materials were exposed to gamma irradiation at a dose of 10 KGy. Luncheon was prepared with irradiated or non-irradiated spices. Prepared luncheon was packaged in irradiated or non-irradiated packaging materials. Packaged luncheon was treated with 2 KGy. Treated and untreated packaged luncheon were kept in a refrigerator (1-4 Centigrade) for 12 months. Microbiological, nutritive and chemical characteristics of luncheon were evaluated after processing and during storage; whereas, sensory quality was evaluated only after irradiation. Gamma irradiation decreased the microorganisms counts of spices, packaging materials and packed luncheon and increased the shelf-life of packaged luncheon products. No major differences in moisture, protein, fat, ph value, total acidity, lipid peroxide and volatile basic nitrogen were observed due to irradiation. Sensory evaluation showed that all the combination treated luncheon were acceptable regarding sensory quality. However, the ...

15

Human tooth enamel dissolution in citric acid as a function of degree of saturation and pH  

CERN Document Server

There is increasing concern among the dental community regarding the damage caused to teeth by the acids in soft drinks. Enamel dissolution in acidic solution can be reduced by addition of calcium and/or phosphate salts to increase the degree of saturation with respect to hydroxyapatite (DS sub H sub A), or by an increase in pH. In soft drinks, however, both of these approaches are associated with a reduced taste quality. The separate effects of each parameter are not known. In the work presented here, enamel dissolution was studied in citric acid solutions with compositions typical of soft drinks. Nanoindentation and atomic force microscopy (AFM) were used to investigate very early stages of enamel dissolution, with typical exposure times of 30-600 s. Preliminary investigations of the application of SIMS, ESEM and XPS to enamel dissolution studies are also reported. The individual effects of DS sub H sub A , pH and calcium and phosphate concentrations on enamel ...

2002-01-01

16

Food and chemical industry. Soy sauce and chemical engineering; Shokuhinn to kagaku kogaku. Shoyu to kagaku kogaku  

Energy Technology Data Exchange (ETDEWEB)

The buckwheat soup is a mixture of seasonings such as soy sauce, sweet sake, sugar and the like and stock of dried bonito. This paper describes an analysis of the stock manufacturing step, an important step in the manufacture of buckwheat soup, and the setting of stock extraction conditions on the basis of this analysis. If the rate of infiltration of water into the dried bonito is found, it is a very effective finding for setting the thickness of flakes of dried bonito and the extraction time to prepare buckwheat soup industrially. To obtain such knowledge, the time taken for the water to pass through flakes of dried bonito of various thicknesses, to vaporize and to remove latent heat till the temperature of the surfaces of flakes lowers was measured. The thickness of flakes of dried bonito and extraction time were set on the basis of the data thus obtained. Dired bonito was then supplied to a bench scale flow extraction apparatus filled with hot water, and the content of inosinic ...

1997-05-05

17

?Tasting and wasting?? behavior in non-human primates: Aberrant behavior or normal behavior in ?times of plenty??  

British Library Electronic Table of Contents (United Kingdom)

The purpose of this study was to develop a foraging model that engenders large meals. Eight free-feeding baboons were first given periodic access to a chocolate sugar-coated candy (M & Ms?) and then a jelly sugar-coated candy (Skittles?). Baboons had access to food 24?h each day, but they had to complete a two-phase operant procedure in order to eat. Responding on one lever during a 30-min appetitive phase was required before animals could start a consumption phase, where responding on another lever led to food delivery, i.e., a meal. 3?days a week for 8 or 9?weeks baboons received candy during the first meal and then food pellets were available: a 2?month interval when only pellets were available separated periods of candy access. All baboons ate as much candy in the single candy meal as ...

2006-01-01

18

Preparation of uranium (IV) from uranium (VI) by using an electrodialysis technique  

International Nuclear Information System (INIS)

Preparation of a uranous nitrate solution from the reduction process of a uranyl nitrate solution by using electrodialysis technique with a cation exchange membrane has been studied. Uranyl ions were reduced into uranous ions in a nitric acid solution stabilized by hydrazine sulfate in a two-compartment electrolytic cell made from flexiglass. Platinum and carbon or stainless steel were used as anode and cathode, respectively. The electrodialysis process was carried out at room temperature. A piece of cation exchange membrane was inserted between the two compartments and the distance between electrode and membrane was 1.5 cm and this was kept constant throughout the experiment. A 100 ml of a nitric acid 1.4 M solution was in the anode chamber as analyte, whilst a 100 ml of a uranyl nitrate solution with the uranium concentration of 23.97 g/l was in the cathode chamber containing hydrazine sulfate. The parameters tasted were reduction voltage, the amount of hydrazine ...

2000-03-08

19

Influence of gamma rays and some pre and post harvest treatments on behavior of some fruits during cold storage  

International Nuclear Information System (INIS)

Apricot fruits usually harvested relatively mature but hard enough to withstand-post harvest handling through the marketing chain. These fruits have considerably lower edible quality than tree-ripened fruit. Fruit quality can be improved by delaying harvest least until physiological maturation is completed on the tree (Bonghi et al. 1999) Apricots containing 11% soluble solids concentration, or higher are in high demand by consumers, as fruit have developed considerable taste, aroma and handling for long distance markets. (Kader, 1999). These fruit will be highly perishable, so rapid cold storage to the lowest safe temperature and supplementary treatments (Mc Donald et al, 1999) such as irradiation with the recommend doses (Sillano et al, 1994) or pre-storage heat treatments will be necessary to retard ripening (mainly softening) during 1-2 weeks post harvest life necessary for distribution to distant markets (Mc Donald et al 1999). Therefore, one can conclude that ...

2003-03-01

20

Determination of volatiles produced during radiation processing in food and medicinal herbs; Determinacao de volateis produzidos durante o processamento por radiacao em ervas alimenticias e medicinais  

Energy Technology Data Exchange (ETDEWEB)

In order to protect food from pathogenic microorganisms as well as to increase its shelf life while keeping sensorial properties (e.g. odor and taste), once the latter are one of the main properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. The aim of the present study was to analyze volatile formation from Co irradiation of Laurus Cinnamomum, Piper Nigrum, Origanum Vulgare and Myristica Fragans. Possible changes on the odor of these herbs are evaluated by characterizing different radiation doses and effects on sensorial properties in order to allow better application of irradiation technology. l he samples have been irradiated in plastic packages by making use of a {sup 60}Co Gamma irradiator. Irradiation doses of 0, 5, 10, 15, 20 and 25kGy have been tested. For the analysis of the samples, SPME has been applied, while for the analysis of volatile compounds, CG/MS. Spice irradiation has ...

2008-07-01

 
 
 
 
21

Depuration of shellfish by irradiation: Final technical report, October 1, 1987--March 31, 1989  

International Nuclear Information System (INIS)

Studies by the University of Lowell Radiation Laboratory and the US National Marine Fisheries Service N.E. Laboratory in Gloucester, MA on softshelled clams (Mya arenaria) demonstrated the effectiveness of low to medium doses of Cobalt 60 source gamma irradiation in the inactivation of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Streptococcus faecalis. Post-irradiation survival and organoleptic studies when extended to hardshelled clams (Mercinaria mercenaria) and American oysters (Crassostrea virginica) showed no significant decline in consumer qualities or 6 day post irradiation survival in oysters at doses of up to 3.0 kGy. The capacities of the American oyster to sustain relatively high doses of gamma irradiation were demonstrated by 6 day post-exposure survivorship values of greater than 90% for samples receiving 3.0, 5.0 and 7.0 kGy. Initial studies of inactivation of Polio I virus and a simian rotavirus (SA-11) was conducted in both hardshelled clams and ...

22

Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras)  

Energy Technology Data Exchange (ETDEWEB)

Liver paste or foie gras, which is a French term meaning fatty liver, was produced traditionally from goose and duck. Chickens are also used in the making of foie gras. The present study deals with the properties and quality of raw chicken and duck liver in comparison with manufactured liver paste (foie gras). Raw chicken liver contained 24.60% protein, 6.00% fat, 1.40 % ash, and 66.80% moisture. The average mineral values were 83.65, 50.75, 5.29, 1.15, 0.154, 0.683, 0.317 and 0.066 {mu}g/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The processing of liver paste (Foie gras) changed the composition of raw liver due to a loss in moisture, a release of fat and the addition of butter as a fat source. Chicken liver paste contained 27.8% moisture, 10.1% protein, 58.2% fat, and 0.8% ash. Mineral contents were 68.90, 40.50, 1.60, 1.1, 0.08, 0.22, 0.04 and 0.04 {mu}g/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The chemical, microbiological and sensory evaluation of liver ...

2010-07-01

23

Final Scientific EFNUDAT Workshop  

ScienceCinema

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