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Purpose: gustatory ability is a marker of health not routinely tested in the medical practice. The current study wants to assess whether taste strips can be useful to monitor taste function from home. Methods: we performed simple sensory tests in lab setting vs. unassisted testing at home, and compared the results with self-reports ability to taste and smell. Using paper strips impregnated with sweet, bitter, salty, or sour tastants, and with two trigeminal stimuli (capsaicin, tannins) in high and low concentrations, we assessed gustatory and trigeminal function in 74 participants (47 women) in the lab, where paper strips were administered by an experimenter, and in 77 participants (59 women) at home, where they self-administered the test. Results: we found that high (but not low) concentration taste strips are correctly identified by vast majority of participants. On average, taste identification, intensity and pleasantness scores did not differ for the 8 taste strips, while identification of capsaicin was significantly better in the lab. Taste identification scores correlated with intensity ratings in both settings (r = 0.56, in the lab, r = 0.48, at home, p < 0.005). Self-rated taste ability correlated with self-rated smell ability (r = 0.68, and r = 0.39, p ≤ 0.005), but not with scores in the strips test. Conclusion: home testing with impregnated taste strips is feasible, and can be used for telemedical purposes. [ABSTRACT FROM AUTHOR]

Taste dysfunctions may occur, for example, after viral infection, surgery, medications, or with age. In clinical practice, it is important to assess patients' taste function with rapidity and reliability. This study aimed to develop a test that assesses human gustatory sensitivity together with somatosensory functions of astringency and spiciness. A total of 154 healthy subjects and 51 patients with chemosensory dysfunction rated their gustatory sensitivity. They underwent a whole-mouth identification test of 12 filter-paper strips impregnated with low and high concentrations of sweet, sour, salty, bitter (sucrose, citric acid, NaCl, quinine), astringency (tannin), and spiciness (capsaicin). The percentage of correct identifications for high-concentrated sweet and sour, and for low-concentrated salty, bitter and spicy was lower in patients as compared with healthy participants. Interestingly, a lower identification in patients for both astringent concentrations was found. Based on the results, we proposed the Seven-iTT to assess chemo/somatosensory function, with a cut-off of 6 out of 7. The test score discriminated patients from healthy controls and showed gender differences among healthy controls. This quantitative test seems to be suitable for routine clinical assessment of gustatory and trigeminal function. It also provides new evidence on the mutual interaction between the two sensory systems. [ABSTRACT FROM AUTHOR]

A total of 72 male and 50 female trout (Oncorhynchus mykiss) fillets were weighed (range 328–794 g, mean 546.2 ± 101.8 g; and range 426–994 g, mean 672.2 ± 106.1 g, respectively), the pictures of whom were taken in a light box, and image analysis was done to measure pixel colors, length, and view area of the fillets. Weight (W) was predicted using view area (V) obtained by image analysis using linear (W = A + BV), and power (W = AVB) equations. R2 values were between 0.823 and 0.937. Although there was no difference between mean L* and a* values of male and female fillets, significant differences were found between mean b* values (p < 0.05). The colors of SalmoFan™ (SF) mini were also measured by image analysis and their mean L*, a*, b* values, and their entire color index (ECI) and reduced RGB values from 122 images were calculated. A total of 96 untrained panelists were asked to select the SF color of 5 representative fillets and to designate which point on the fillet image best described the SF color chosen. To predict SF numbers of the fillets by image analysis, four cases were considered: (1) whole fillet, (2) whole fillet with pixels a* > 25, (3) a rectangle along the length of the fillet to approximate panelists' selection, and (4) pixels in this rectangle with a* > 25. Mean L*a*b* values, mean reduced RGB values, and mean ECI of the four cases were used to predict fillet SF numbers. Different results obtained imply that image analysis can do repeatable and objective SF color classification of fillets, depending on the pixel selection method, and the color representation. Practical Application: Rainbow trout fillets can be assigned SalmoFan (SF) numbers using image analysis of the fillets. However, the selection of pixels and the color representation method affect the results. If these are standardized, SF numbers can be assigned objectively and automatically. [ABSTRACT FROM AUTHOR]

Background: In people with low back pain (LBP), altered motor control has been related to reorganization of the primary motor cortex (M1). Sensory impairments in LBP have also been suggested to be associated with reorganization of M1. Little is known about reorganization of M1 over time in people with LBP, and whether it relates to changes in motor control and sensory impairments and recovery. This study aims to investigate 1) differences in organization of M1 of trunk muscles between people with and without LBP, and whether the organization of M1 relates to motor control and sensory impairments (cross-sectional component) and 2) reorganization of M1 over time and its relation with changes in motor control and sensory impairments and experienced recovery (longitudinal component). Methods: A case-control study with a cross-sectional and five-week longitudinal component is conducted in participants with LBP (N = 25) and participants without LBP (N = 25). Participants with LBP received usual care physiotherapy. Various tests were administered at baseline and follow-up. Following an anatomical MRI, organization of M1 (Center of Gravity and Area of the cortical representation of trunk muscles) was determined using transcranial magnetic stimulation. Quantitative sensory testing, a spiral-tracking motor control test, graphesthesia, two-point discrimination threshold and various self-reported questionnaires were also assessed. Multivariate multilevel analysis will be used for statistical analysis. Conclusion: We will address the gaps in knowledge about the association between reorganization of M1 and motor control and sensory tests during the clinical course of LBP. This study is registered at DOI 10.17605/OSF.IO/5C8ZG.

Chemical component analyses, sensory tests, and taste sensor evaluations were conducted to evaluate the extraction efficiency and palatability of the drip-style green tea bags. These results were compared with those obtained using two other conventional extraction methods: teapots and regular tea bags. All samples were prepared by steeping 5 g of loose tea leaves in hot water (93°C) for 3 min. The total polyphenol concentration, antioxidant activity, and soluble solid content were analyzed using the simplified Folin-Ciocalteu visual colorimetric method, 2,2-Diphenyl-1-picrylhydrazyl assay, and refractometry, respectively. Total 27 students participated in the sensory tests. The sensory test results were compared with those of taste sensor analysis, which incorporated lipid polymer membranes. The total polyphenol and antioxidant activity in the drip-style tea bag samples were higher than those in conventional tea bags (2.6 and 1.3 times, respectively). However, compared to teapots, drip-style tea bags extracted approximately 50-60% of the total polyphenols and antioxidants. The sensory results showed that drip-style tea samples had the most preferable taste with less bitterness. These results provide the following two potential benefits of the drip-style green tea methods: the infusions are more antioxidant activity than regular tea bags and have palatable taste when extracted at 93°C. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Social & Technology / Jurnal Sosial dan Teknologi (SOSTECH) is the property of Green Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Taste dysfunctions may occur, for example, after viral infection, surgery, medications, or with age. In clinical practice, it is important to assess patients’ taste function with rapidity and reliability. This study aimed to develop a test that assesses human gustatory sensitivity together with somatosensory functions of astringency and spiciness. A total of 154 healthy subjects and 51 patients with chemosensory dysfunction rated their gustatory sensitivity. They underwent a whole-mouth identification test of 12 filter-paper strips impregnated with low and high concentrations of sweet, sour, salty, bitter (sucrose, citric acid, NaCl, quinine), astringency (tannin), and spiciness (capsaicin). The percentage of correct identifications for high-concentrated sweet and sour, and for low-concentrated salty, bitter and spicy was lower in patients as compared with healthy participants. Interestingly, a lower identification in patients for both astringent concentrations was found. Based on the results, we proposed the Seven-iTT to assess chemo/somatosensory function, with a cut-off of 6 out of 7. The test score discriminated patients from healthy controls and showed gender differences among healthy controls. This quantitative test seems to be suitable for routine clinical assessment of gustatory and trigeminal function. It also provides new evidence on the mutual interaction between the two sensory systems.

The International Standard Organization (ISO) standard 13091–1 describes methods and procedures for performing the vibrotactile perception threshold (VPT) testing to diagnose changes in tactile sensory function associated with occupational exposures. However, the VPT test also has been used in the diagnosis of peripheral neuropathies associated with a number of disorders. This review examines the VPT test, variations in procedures that have been used, as well as disorders and diseases in which this test has been reliable for the detection of sensory changes. Mechanisms potentially underlying the changes in VPTs are also discussed along with procedural and subject/patient factors that may affect the interpretation of test results. Based upon the review of the literature, there are also suggestions for where additional research might improve the administration of this test, depending upon the subject/patient population and interpretation of data. [ABSTRACT FROM AUTHOR]

Despite the fact that the tactile comfort of a garment is an important criterion that determines consumers' preferences and has been investigated for almost a century by many researchers, the number of studies regarding tactile comfort of denim fabrics is limited. The aim of this study is to propose suggestions to enhance the tactile comfort of denim fabrics and investigate their efficiency in terms of low-stress mechanical properties and sensory evaluation results. For this purpose, the compressibility, extension ability, bending rigidity and shear rigidity of 51 denim fabrics were experimentally determined. Meanwhile, stiffness–softness, roughness–smoothness and tactile comfort scores were evaluated by consumers and specialists via sensory tests. The effects of the raw material, blend ratio, weaving parameters and washing processes were statistically investigated. Low-stress mechanical properties, particularly biaxial and multiaxial ones, were found to be highly related to the perceived tactile comfort. Statistical investigations highlighted that stone washing is the most effective method to improve the tactile comfort. Nonetheless, the effect of enzyme washing was relatively small. It was observed that the suggested weaving parameters provide a significant improvement in fabric properties. Increasing the ratio of viscose content in polyester/viscose blend weft yarns was quite effective as well. [ABSTRACT FROM AUTHOR]

Background: Providing nutritionally adequate complementary foods is essential in preventing malnutrition in young infants. Koko made from fermented corn dough constitutes the most common complementary food in Ghana. However, these do not meet the nutrient requirements.Objective: To develop and test the acceptability and shelf-life of an energy-dense complementary food supplement for improving the nutritional profile of traditional complementary foods.Methods: Surveys of families in urban and rural communities and stakeholder engagements with health professionals were done to identify the most predominant traditional complementary foods and young infants' feeding practices. A food supplement, KOKO Plus, that would improve the nutritional profile of koko and other complementary foods needed to be developed. Linear programming was used in ingredient formulations for the food supplement based on locally available foods. The acceptability of the food supplement, KOKO Plus, in koko and soup was assessed using 14 trained assessors in a 2 × 2 crossover design. Shelf-life of the product was estimated using the difference in control sensory test method at different storage temperatures (24°C, 34°C, and 44°C).Results: Koko was the most predominant complementary food in many homes. The KOKO Plus food supplement improved the nutritional profile of koko to satisfy the nutrient intake requirements of young infants as recommended by World Health Organization. KOKO Plus was microbiologically safe, with estimated shelf-life of more than 12 months.Conclusion: The development of KOKO Plus as a food supplement provides a practical solution to improve the nutritional status of weaning children in Ghana. [ABSTRACT FROM AUTHOR]

Introduction: We evaluated diagnostic value of sensory tests during recovery from iatrogenic sensory neuropathy using intraoperatively verified nerve injury with subjective symptoms as gold standard.Methods: Inferior alveolar nerves were monitored neurophysiologically throughout mandibular osteotomy in 19 patients. Sensory disturbance was registered and sensation tested using clinical and quantitative sensory (QST) and neurophysiologic tests postoperatively at 1, 3, 6, and 12 months. Sensitivity, specificity, and predictive values were calculated for all tests.Results: The sensitivity of clinical tests was at best 37%, with 100% specificity, but they lost diagnostic value at chronic stages. Best diagnostic accuracy (highest combination of sensitivity and specificity) at different time points was achieved by combining neurophysiologic and thermal QST or tactile and thermal QST. The single most accurate test was sensory neurography.Conclusions: Neurography or combinations of neurophysiologic and quantitative tests enables most reliable early and late diagnosis. Clinical sensory examination is inadequate for accurate diagnosis. Muscle Nerve 59:342-347, 2019. [ABSTRACT FROM AUTHOR]

Highlights • The effects of vibration on sensory nerve function are most pronounced at 250 Hz. • CPT tests can identify early changes in nerve function induced by vibration. • Circulating IL-1β levels may serve as another marker of vibration-induced injury. Abstract Prolonged occupational exposure to hand-held vibrating tools leads to pain and reductions in tactile sensitivity, grip strength and manual dexterity. The goal of the current study was to use a rat-tail vibration model to determine how vibration frequency influences factors related to nerve injury and dysfunction. Rats were exposed to restraint, or restraint plus tail vibration at 62.5 Hz or 250 Hz. Nerve function was assessed using the current perception threshold (CPT) test. Exposure to vibration at 62.5 and 250 Hz, resulted in a reduction in the CPT at 2000 and 250-Hz electrical stimulation (i.e. increased Aβ and Aδ, nerve fiber sensitivity). Vibration exposure at 250 Hz also resulted in an increased sensitivity of C-fibers to electrical stimulation and thermal nociception. These changes in nerve fiber sensitivity were associated with increased expression of interleukin (IL)-1β and tumor necrosis factor (TNF)-α in ventral tail nerves, and increases in circulating concentrations of IL-1 β in rats exposed to 250-Hz vibration. There was an increase in glutathione, but no changes in other measures of oxidative activity in the peripheral nerve. However, measures of oxidative stress were increased in the dorsal root ganglia (DRG). These changes in pro-inflammatory factors and markers of oxidative stress in the peripheral nerve and DRG were associated with inflammation, and reductions in myelin basic protein and post-synaptic density protein (PSD)-95 gene expression, suggesting that vibration-induced changes in sensory function may be the result of changes at the exposed nerve, the DRG and/or the spinal cord. [ABSTRACT FROM AUTHOR]

Summary: Background: Bacterial cellulose (BC) is a versatile material produced by microorganisms in the form of a membranous hydrogel, totally biocompatible, and endowed with high mechanical strength. Its high water‐holding capacity based on its highly porous nanofibrillar structure allows BC to incorporate and to release substances very fast, thus being suitable for the preparation of skincare masks. Aims: The preparation and characterization of cosmetic masks based on BC membranes and active cosmetics. Methods: The masks were prepared by the simple incorporation of the cosmetic actives into BC membranes, used as a swelling matrix. The masks were characterized by Fourier transform infrared (FTIR), scanning electron microscopy (SEM), sensory tests, and skin moisture tests on volunteers. Results: The results of sensory tests revealed the good performance of BC, being considered effective by the panel of volunteers, specially for adhesion to the skin (7.7 at the score scale), and improvement of the skin moisture (the hydration effect increased 76% in 75% of the volunteers that used vegetable extract mask formulation [VEM]), or a decrease in skin hydration (80% of the volunteers showed 32.6% decrease on skin hydration using propolis extract formulation [PEM] treatment), indicating the BC nanofiber membranes can be used to skincare applications. Conclusion: The results demonstrate the BC can be used as an alternative support for cosmetic actives for skin treatment. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Donkeys are used in animal-assisted therapy (AT) for mental disorders or motor disabilities in elderly people and children, but tests for selecting donkeys for AT have not been studied. The aim of this work was to characterize donkey's reaction to sensory (tactile and sound) and temperament (fearfulness and reactivity to human) tests in order to select donkeys for AT. Sound test, tactile tests (stifle-haunch axis test, von Frey filament test and a novel test described by the authors), fearfulness (novel object, surprise and crossing an unknown surface tests) and reactivity to human (unfamiliar passive and active human tests) were evaluated in thirty-six Andalusian donkeys. Descriptive analysis was performed and differences between groups were determined. Donkeys were not very reactive to sound stimuli. Donkeys were more reactive to thinner filaments and instruments, with no body side laterality detected. A cutaneous sensitivity mapping was also established. In relation to temperament tests, donkeys were more reactive to visual than sound stimuli. Donkeys appear to be markedly cautious and an unexpected stimulus disrupts their routine longer time than a stimulus that approaches slowly and gradually. Moreover, donkeys seem to have a reserved character. Age affected human interaction tests, since longer time was needed to finish some tests in older donkeys. In conclusion, aforementioned tests can be used for AT selection, allowing to discard donkeys with undesired traits. Further studies are necessary to investigate age or breed effect on aptitude for AT. [ABSTRACT FROM AUTHOR]

This work investigated the effects of different packaging methods (air and vacuum) combined with irradiation (0.0, 2.0 and 3.0 kGy) on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy) reduced the microbial populations without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance.

BACKGROUND The present study aimed to compare the sensory and nutritional attributes of 'Wonderful' pomegranate juices extracted from separated arils with those from pressed whole fruits. RESULTS Five different sensory tests were conducted to evaluate the flavor quality of 'Wonderful' pomegranate juices. Consumer acceptance tests revealed that juice from separated arils achieved significantly higher likability scores than that from whole pressed fruits. Furthermore, preference tests revealed that 84% of the tasters preferred the juice extracted from separated arils whereas only 16% preferred the juice from whole pressed fruits. Sensory discrimination tests (triangle tests) revealed that tasters significantly distinguished between the two juices at P ≤ 0.01. Descriptive tests by a trained panel and sensory analysis with an electronic tongue demonstrated that juice from whole pressed fruits was more astringent and had a stronger aftertaste than juice from separated arils. Juice from pressed whole fruits contained significantly higher levels of phenols and hydrolysable tannins, which led to higher astringency. CONCLUSIONS Pomegranate juice extracted from separated arils was less astringent and more preferred by tasters than juice from whole pressed fruits. Nonetheless, juice from separated arils has lower nutritional benefits. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Introduction: Serum levels of several biomarkers along with sensory responsiveness were investigated in juvenile myoclonic epilepsy patients in comparison with healthy controls. Methods: Ten epileptic patients (36.1 ± 3.4 years) and ten gender- and age-matched healthy controls were recruited. Mechanical sensitivity, cold pressor tolerance and serum levels of BDNF, CGRP, PGE2, S100B and TNF-α were investigated. Results: Mechanical sensitivity to pinprick was lower in patients (p < 0.05) while cold pain tolerance threshold was higher. Serum level of BDNF was higher in patients compared with controls (p < 0.01). The same pattern was evident for CGRP (p < 0.05). Serum level of PGE2 was lower in patients (p < 0.01). Conclusion: Juvenile myoclonic epilepsy patients had an altered serum biomarker pattern and sensory perception in comparison with controls. [ABSTRACT FROM AUTHOR]

Copyright of Scientific Papers of Silesian University of Technology. Organization & Management / Zeszyty Naukowe Politechniki Slaskiej. Seria Organizacji i Zarzadzanie is the property of Silesian Technical University, Organisation & Management Faculty and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

En el desarrollo de alimentos para niños es recomendable definir las características del producto con grupos de niños representativos de la población a la cual están destinados los alimentos. Para asegurar el éxito de los alimentos infantiles, se deben considerar tanto las expectativas de calidad como aquellas relacionadas con la satisfacción hedónica al ingerir el alimento. Con el fin de cumplir estas premisas, se seleccionó y entrenó un grupo de niños escolares. beneficiarios del Programa de Alimentación Complementaria del Ministerio de Salud. Se trabajó con un grupo de 33 niños de edades entre 9 y 12 años de la Escuela Básica República de Colombia de la ciudad de Santiago, cuyos padres aceptaron y apoyaron la participación de sus hijos en este proyecto. La primera etapa estuvo destinada a familiarizarlos con las técnicas y metodología de Evaluación Sensorial y medir su sensibilidad. Cumplido el programa de 8 sesiones se seleccionaron los que cumplían con los requisitos mínimos para constituir un grupo en entrenamiento. Esta segunda etapa fue realizada en 12 sesiones, con 14 niños, cuyo entrenamiento estuvo destinado a desarrollar el vocabulario para describir calidad y defectos, realizar pruebas de jerarquización, tests discriminativos y manejo de escalas de diferente tipo. Se realizaron pruebas para verificar la confiabilidad, la veracidad y reproducibilidad de los juicios (pSensory training of children. In the development of food products for children, it is advisable to establish the characteristics of the product with groups of children that represent the target population. To ensure the success of the products, the quality and hedonic satisfaction expectatives must be considered. In order to accomplish this premises, a group of children under the Program Complementary Feeding of the Health Ministry- was selected and trained. The project was developed with a group of 33 children ages 9 to 12 years- from the Republica of Colombia School of Santiago, whose parents agreed and supported the participation of their children in this project. The first step was teaching the technics and methodology of Sensory Evaluation, and increasing their sensitivity. After the 8 programmed sessions, those children who met the minimal requiremients for a training group were chosen. The second step was performed during 12 sessions, working with 14 children. The training was aimed at the development of the vocabulary to describe quality and detects, ranking tests, discriminative tests and the use of different scales. Tests to verify reliability, veracity and reproducibility of judgements (p

Copyright of Journal of the Japan Research Association for Textile End-Uses / Sen'i Seihin Shohi Kagaku is the property of Japan Research Association for Textile End-Uses / Sen'i Seihin Shohi Kagaku and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Several studies have reported that pulsed magnetic fields (PMFs) can be a choice of therapy for diabetic peripheral neuropathy. However, the exact underlying mechanism of PMF is still not known. The purpose of this study was, therefore, to investigate the effects of clodronate encapsulated with liposome, a specific agent depleting macrophage, on PMF-treated streptozotocin-induced type I diabetic rats with peripheral neuropathy. Effects of PMF, liposome-encapsulated clodronate (LEC) or their combined treatments were investigated in diabetic rats by measuring the thermal latencies, mechanical thresholds, whole blood glucose levels, serum insulin level, and body mass. In diabetic rats, PMF exhibited a decrease in the blood glucose levels but did not change the serum insulin level. Both mechanical thresholds and thermal latencies of diabetic rats enhanced throughout the PMF treatment. During the PMF treatment, the administration of LEC suppressed the PMF-induced decrease in blood glucose level, PMF-induced increase in mechanical threshold and thermal latencies in diabetic animals. In addition, PMF reduced the LEC-induced increase in insulin levels of diabetic rats. Findings demonstrated that although effects of both PMF alone and LEC alone on diabetic animals are mostly positive, LEC may remove the therapeutic efficacies of PMF in combined treatment. [ABSTRACT FROM AUTHOR]

Background: The use of autologous nerve material has become the gold standard for reconstructing peripheral nerve defects. For various applications, nerve grafting is required to restore nerve continuity, and the sural nerve may be considered the best option for such purposes. The aim of this study was to quantitatively assess the recovery of donor site sensory deficit following sural nerve harvest. Methods: This descriptive study was performed on 30 patients in the first week after surgery and 23 patients 1 year after sural nerve harvest. Mapping of the affected area was performed using Semmes-Weinstein monofilaments. Then, the areas of diminished or loss of sensation were evaluated with monofilament test, static and dynamic two-point discrimination, and temperature sensitivity. Also, the complaints of paresthesia, numbness, and pain were measured. The results were compared in the two groups. Results: The area of diminished or loss of sensation 1 week after surgery was significantly reduced after 1 year ( p = 0.000). A reduction was observed in the patients' complaints, especially in numbness and paresthesia, and better results were obtained in clinical findings, significantly in dynamic two-point discrimination and temperature sensation. Conclusion: In this study, donor site adverse effects of sural nerve harvest decreased over time, and improvements in sensory tests were observed; however, more studies should be performed on this topic. Level of Evidence: Level III, diagnostic study. [ABSTRACT FROM AUTHOR]

Purpose: To investigate digital nerve regeneration following implantation of collagen tubes in a prospective study. Methods: Forty-five digital nerve defects (≤ 2.6 cm) in the hand were reconstructed in 35 patients (6 female, 29 male; mean age, 47 y). Nerve regeneration was evaluated at 3, 6, and 12 months after surgery by applying a sum score comprising static 2-point discrimination, sensory threshold with Semmes-Weinstein monofilament mechanical stimuli, warm/cold sensation, vibration sense, sharp/dull recognition, recognition of numbers, and subjective estimation of the patient. Electroneurography and ultrasound were also performed. Results: In the distribution of 60% of the operated nerves, very good or good recovery was found. In contrast to basic sensory function, the more complex static 2-point discrimination was more frequently impaired after 1 year. After 6 months, the sum score correlated with electroneurography. The type of injury altered the final sensory nerve function. Circular saw and iatrogenic injuries showed a negative correlation with final sensory nerve function. Complications (infection) were observed in 2 patients. Conclusions: Owing to the good functional outcome in the majority of cases, the use of collagen tubes is useful to span digital nerve defects up to 2.6 cm. Type of study/level of evidence: Therapeutic IV. [ABSTRACT FROM AUTHOR]

Dogs with chronic pain have a compromised quality of life. Repeatable and accurate sensory assessments form a means by which the hypersensitivity likely to reflect chronic pain may be quantified. These assessments can be applied to individuals to identify those that may benefit from improved analgesic relief. In this study four sensory assessments were evaluated in dogs presenting with a naturally occurring chronic painful condition (cranial cruciate ligament rupture, CCLR) and were compared with healthy control animals of similar age and weight. Inter-digital von Frey filament and thermal sensitivity tests revealed that the affected hind limb of dogs with CCLR was significantly more sensitive than the opposing limb. Static weight bearing and gait parameter scores were also reduced in the affected hind limb compared to the opposing hind limb of dogs with CCLR; no such differences were found between the hind limbs of healthy (control) dogs. The quantitative sensory tests permitted the differentiation of limbs affected by CCLR from healthy limbs. Dogs presenting with CCLR demonstrate objectively quantitative sensory sensitivities, which may require additional consideration in case management. [ABSTRACT FROM AUTHOR]

A Plackett-Burman factorial screening test was set up to examine the effect of six key technological parameters (ascorbic acid, phosphate salts, sodium caseinate, starch, amount of fat, ratio of beef to porcine meat) on the sensory properties of frankfurters. The experiments included texture profile analysis (TPA), objective and hedonic sensory assessments, and color analysis. The TPA tests were in good agreement with the sensory tests. The presence of macromolecules such as starch and sodium caseinate increased the objective biting force, while it reduced factors related to the elasticity of the food matrix. The bovine to porcine ratio influenced mechanical gumminess and chewiness, as well as hedonic elasticity. [ABSTRACT FROM AUTHOR]

Copyright of Brazilian Journal of Food & Nutrition / Alimentos e Nutrição is the property of Faculdade de Ciencias Farmaceuticas, UNESP and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this research was to study the influence of inulin on the sensory characteristics of chocolate. Three types of chocolate (milk, hazelnut and rice) where sucrose was replaced by inulin and fructose were studied in comparison to corresponding ordinary chocolates. A questionnaire between eighty diabetics and fifty-two random consumers showed that the chocolate with inulin was well accepted. It was stated that questioners were aware of the nutritional quality of functional foods. Consumer test using 7-point hedonic scale to assess the preference was performed with 65 children aged between 11 and 13 years. They assessed ordinary chocolate as favourite. Then three difference tests: duo-trio, triangular and paired comparison test were used to determine whether there is a sensory difference between ordinary chocolate and chocolate with inulin. The results showed that the sensory differences existed. Finally a sensory panel of 7 trained assessors performed an analytical test with quantitatively characterisation of eight sensory attributes. It was established that there were statistical significant differences between sensory properties of these types of chocolate. The main differences appeared in sweetness and solubility. In general, the acceptability of chocolate with inulin was good. However, the chocolate with less sugar, high content of dietary fibre and lower energy value is considered as a functional food.