The objective of this study was to explore the production of an expanded snack entirely based on pea- and oat-rich fractions using the extrusion technology. The effect of the die temperature, HZ6 ...(146–175 °C) and blend moisture content, MC (11.2 and 16.8% dry basis) were investigated aiming at maximizing expansion, while obtaining a good texture and pleasant sensory perception. The best response was obtained with a HZ6 of 160 °C and MC of 11.2%. MC was the parameter that most influenced final extrudate properties/responses. The gross composition of the raw-material was not modified by extrusion processing apart from a decrease in glucose and fructose content attributed to Maillard reactions. The snacks contained 3.5 g of β-glucan per portion. This is high enough for both approved EFSA health claims: lowers cholesterol and reduces post-prandial glucose response.
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•Successful production of expanded extrudates based on pea- and oat-fractions.•Blend moisture content had the greatest impact of extrudate properties.•Higher porosity and brownish color were obtained for highly expanded extrudates.•Sensory attributes highly correlated with those determined by texture analysis.•β-glucan molecular weight slightly reduced at highest Specific Mechanical Energy.
People have written about habituation, a process that leads to decreased responsiveness to a stimulus, as well as its counterpart, sensitization, or an increased responsiveness to a stimulus, for ...over 2000 years. And, while intensive research in the last century has led to well-supported generalizations about mechanisms of habituation, we have not developed a ‘natural history’ of habituation and tolerance that would help us predict, based on life history and natural history variation, how species will respond to humans and anthropogenic stimuli. The need for predictive models has never been greater. In this essay I will review generalizations about these learning processes and point out how a clear understanding of mechanism can be used to inform wildlife management and generate testable management interventions. I will also highlight unanswered questions about habituation and sensitization, and establish the groundwork for developing a natural history of habituation and tolerance.
•The idea that animals may habituate to benign stimuli is an old idea.•Habituation to human stimuli is important for wildlife conservation/management.•I review generalizations about mechanisms of habituation as a management tool.•A natural history of habituation and tolerance are needed to inform management.•I propose reasons for differences in habituation between species and populations.
The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 ...years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake.
How to see invisible objects Munton, Jessie
Noûs (Bloomington, Indiana),
June 2022, Letnik:
56, Številka:
2
Journal Article
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It is an apparent truism about visual perception that we can see only what is visible to us. It is also frequently accepted that visual perception is dynamic: our visual experiences are extended ...through, and can evolve over time. I argue that taking the dynamism of visual experience seriously renders certain simplistic interpretations of the first claim, that a subject at a given time can see only what is visible to her at that time, false: we can be meaningfully said to see invisible objects. This counterintuitive result in turn focuses our attention on the relationship between perception and memory. I show that it is difficult to draw a clear or simple distinction between the two. Memory and perception rely on, and blend with, one another. Together, these claims point us away from understanding visual perception as a simple reflection of the environment, and instead as closer to a process of dynamic modelling that draws together occurrent stimulation and stored information.
Corporate sustainability confronts managers with tensions between complex economic, environmental, and social issues. Drawing on the literature on managerial cognition, corporate sustainability, and ...strategic paradoxes, we develop a cognitive framing perspective on corporate sustainability. We propose two cognitive frames—a business case frame and a paradoxical frame—and explore how differences between them in cognitive content and structure influence the three stages of the sensemaking process—that is, managerial scanning, interpreting, and responding with regard to sustainability issues. We explain how the two frames lead to differences in the breadth and depth of scanning, differences in issue interpretations in terms of sense of control and issue valence, and different types of responses that managers consider with regard to sustainability issues. By considering alternative cognitive frames, our argument contributes to a better understanding of managerial decision making regarding ambiguous sustainability issues, and it develops the underlying cognitive determinants of the stance that managers adopt on sustainability issues. This argument offers a cognitive explanation for why managers rarely push for radical change when faced with complex and ambiguous issues, such as sustainability, that are characterized by conflicting yet interrelated aspects.
A skin-inspired organic digital mechanoreceptor Tee, Benjamin C.-K.; Chortos, Alex; Berndt, Andre ...
Science (American Association for the Advancement of Science),
10/2015, Letnik:
350, Številka:
6258
Journal Article
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Human skin relies on cutaneous receptors that output digital signals for tactile sensing in which the intensity of stimulation is converted to a series of voltage pulses. We present a power-efficient ...skin-inspired mechanoreceptor with a flexible organic transistor circuit that transduces pressure into digital frequency signals directly. The output frequency ranges between 0 and 200 hertz, with a sublinear response to increasing force stimuli that mimics slow-adapting skin mechanoreceptors. The output of the sensors was further used to stimulate optogenetically engineered mouse somatosensory neurons of mouse cortex in vitro, achieving stimulated pulses in accordance with pressure levels. This work represents a step toward the design and use of large-area organic electronic skins with neural-integrated touch feedback for replacement limbs.
Top-down modulation of sensory processing allows the animal to select inputs most relevant to current tasks. We found that the cingulate (Cg) region of the mouse frontal cortex powerfully influences ...sensory processing in the primary visual cortex (V1) through long-range projections that activate local γ-aminobutyric acid–ergic (GABAergic) circuits. Optogenetic activation of Cg neurons enhanced V1 neuron responses and improved visual discrimination. Focal activation of Cg axons in V1 caused a response increase at the activation site but a decrease at nearby locations (center-surround modulation). Whereas somatostatin-positive GABAergic interneurons contributed preferentially to surround suppression, vasoactive intestinal peptide-positive interneurons were crucial for center facilitation. Long-range corticocortical projections thus act through local microcircuits to exert spatially specific top-down modulation of sensory processing.
Compound facial expressions of emotion Du, Shichuan; Tao, Yong; Martinez, Aleix M
Proceedings of the National Academy of Sciences,
04/2014, Letnik:
111, Številka:
15
Journal Article
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Understanding the different categories of facial expressions of emotion regularly used by us is essential to gain insights into human cognition and affect as well as for the design of computational ...models and perceptual interfaces. Past research on facial expressions of emotion has focused on the study of six basic categories—happiness, surprise, anger, sadness, fear, and disgust. However, many more facial expressions of emotion exist and are used regularly by humans. This paper describes an important group of expressions, which we call compound emotion categories. Compound emotions are those that can be constructed by combining basic component categories to create new ones. For instance, happily surprised and angrily surprised are two distinct compound emotion categories. The present work defines 21 distinct emotion categories. Sample images of their facial expressions were collected from 230 human subjects. A Facial Action Coding System analysis shows the production of these 21 categories is different but consistent with the subordinate categories they represent (e.g., a happily surprised expression combines muscle movements observed in happiness and surprised). We show that these differences are sufficient to distinguish between the 21 defined categories. We then use a computational model of face perception to demonstrate that most of these categories are also visually discriminable from one another.
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