Pain is a uniquely individual experience that is heavily shaped by evaluation and judgments about afferent sensory information. In visual, auditory, and tactile sensory modalities, evaluation of afferent information engages brain regions outside of the primary sensory cortices. In contrast, evaluation of sensory features of noxious information has long been thought to be accomplished by the pri...

The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets up to 13-14 days compared to 10-11 days for fish bled in seawater. Slurry ice bleeding method also...

given the significance of relativism in molding our worldview and uncovering the nature of truth, this study using the newly-developed concept of emotioncy, attempted to introduce sensory relativism as a new perspective based on which senses can relativize our understanding of the world. to espouse the theory, 24 individuals were interviewed on their experiences of phlebotomy. the results were ...

stabilizers have been used to improve the texture of ice cream for several decades. they added it to ice cream to control ice and lactose crystal growth during hardening and storage, to give body and stiffness during freezing for air incorporation and to impart smoothness in body and texture. nowadays, most of the industrial stabilizers are provided from abroad, so, extraction, determination of...

this study examined sourdough lab containing specific starter cultures used to produce barbari-style bread and evaluated their microbiological shelf life and sensory properties. the effects of sourdough fermentation time (8, 16, 24h), fermentation temperature (28, 32, 36°c) and type of starter culture (lactobacillus sanfransicencis, atcc 14917; lactobacillus plantarum, atcc 43332; a mixture of ...

objective(s):previous studies demonstrated a functional similarity between vertebrate and honey bee nervous systems. the aim of the present study was to compare the effects of heroin and iranian street kerack, a combination of heroin and caffeine, on sensory threshold and locomotor activity in honey bees. materials and methods: all drugs were given orally to honey bees 30 min before each experi...

Sensory evaluation is the application of knowledge and skills derived from several different scientific and showed that the data are in a good consistency. Therefore, the brands were statistically classified in several categories. Linear techniques as Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were performed over the data that revealed all types of beer are well s...

The objective of this study was to evaluate the quality strawberries distributed in global markets. We obtained from Egypt, Mexico, Republic Korea, Spain, and United States America (US) being sold Singapore, compared them with Japanese (cv. Benihoppe) using instrumental analysis sensory evaluation. Sensory evaluation conducted by Singaporean assessors. results showed that Egypt were relatively ...

The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented w...

BACKGROUND Limited scientific information is available on the eating quality of potato cultivars in South Africa. This study aimed to determine, describe and compare the eating quality of three potato cultivars from two production regions (dry land and irrigated land) in South Africa, through sensory and physical evaluation. Sensory descriptors were identified for the sensory attributes and a l...