The purpose of scientific research was to form the taste and aroma fish semi-finished products culinary products. objects in development formulation technology model minced were: pollock, onion, eggs, milk or water, powdered were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina dill for cooking cutlets. Combinations b...

Although enzymatic hydrolysates of soy protein isolate (SPI) have physiological functionality, partially hydrolyzed SPI exhibits bitter taste depending on proteases and degree of hydrolysis (DH). To determine proteolysis conditions for SPI, it is important to evaluate bitterness during enzymatic hydrolysis. Taste dilution analysis (TDA) has been developed for the screening technique of taste-ac...

Complementary neurophysiological recordings in macaques and functional neuroimaging in humans show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature, and texture (including viscosity and fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. On...

demonstrated that isolated canine lingual epithelium, mounted an Ussing-type chamber, develops a short-circuit current (Isc) like that of the frog skin, which is the result of the active transport of Na+ from the outer (mucosal) to the inner (serosal) surface of the tissue (Ussing and Zerahn, 1951). The Isc could be inhibited by the pyrazine diuretic amiloride, which blocks epithelial Na+ chann...

Abstract Background Olfactory and taste dysfunctions have been identified as prominent signs of COVID-19 infection. The data on its prevalence, time onset, recovery is highly variable. Objective study was aimed at establishing the incidence factors influencing smell disorders in COVID-19-affected patients. Methodology Telephonic interviews were used to collect symptoms COVID-19-positive patient...

We offer a formal treatment of choice behavior based on the premise that agents minimize the expected free energy of future outcomes. Crucially, the negative free energy or quality of a policy can be decomposed into extrinsic and epistemic (or intrinsic) value. Minimizing expected free energy is therefore equivalent to maximizing extrinsic value or expected utility (defined in terms of prior pr...

Multidrug resistance P-glycoprotein (MDR1) is a membrane protein of 150-170 kDa that catalyzes the ATP-driven efflux of hydrophobic xenobiotics, including fluorescent dyes, from cells. Expressed in many epithelial tissues and in the endothelia of the blood-brain barrier, the MDR1 protein provides major routes of detoxification. We found that taste cells of the rat vallate papilla (VP; posterior...

ions and is widely used to determine the activity and concentration of hydrogen ions. Metal ion-selective electrodes, such as potassium ions and calcium ions, are also commercially available. Drug ion selective electrodes are prepared and are used to determine the concentrations of drug ions. Other applications of drug ion electrodes include studies of protein binding of drug ions, mechanisms o...

Kitsch, devised as a term of modern aesthetics after the 19th century, indicates an aesthetic value judgment that is identified ‘bad taste’. It acknowledged issues and taste were systematically addressed for first time by Immanuel Kant in his “Critique Aesthetic Judgment” 18th century. This study attempts to reevaluate notion kitsch through reading Kant’s arguments over concepts judgment, taste...

Because electrical stimulation of the lateral hypothalamus (ESLH) can elicit both feeding and reward, most investigators have concluded that stimulation does not evoke the aversive cues associated with hunger. It has been hypothesized, instead, that ESLH primes ingestion by evoking pleasurable taste sensations. A direct taste of this hedonic hypothesis was undertaken in rats that showed stimulu...