Pectin is commonly used as a gelling agent in the manufacture of yogurt. The objective of our study was to evaluate the impact of 4 different types of pectin that had different degrees of esterification (DE) and amidation (DA), on the physical properties of set type yogurt. The pectin samples included 2 types of low methoxyl (LM) pectin with 38% and 45% DE, one type of low methoxyl amidate (LMA...

Emerging research is revealing a diverse array of interfacially-active proteins that are involved in varied biological process from foaming horse sweat to bacterial raincoat formation. We describe an interdisciplinary approach to study the molecular and biophysical mechanisms controlling the activity of an unusual bacterial protein called BslA. This protein is needed for biofilm formation and f...

Restrained and unrestrained subjects were given a "vitamin" (placebo) prior to an ad-lib taste test. Subjects were either told nothing about the placebo or told that previous subjects had reported that the vitamin had made them feel either hungry or full. As predicted, restrained subjects, in two separate studies, behaved in accordance with placebo messages, eating more when given "hungry" mess...

The usual methods employed for the estimation of coliform organisms (American Plublic Health Association, 1953) are based on the use of differential media whose selectivity depends, in part, on the presence of lactose as the sole fermentable carbohydrate. In the case of determinations conducted on ice cream samples, which normally contain an appreciable concentration of sucrose, the desired sel...

Previous research has suggested that a probabilistic category learning task (e.g. weather prediction task) can be used to elucidate brain substrates of learning. We tested amnesic subjects with bilateral hippocampal damage due to hypoxia and matched controls on the weather prediction task and a variant, the "ice cream" task, which maintains a similar category structure. The hypoxic subjects wer...