Food proteins have long been recognized for their nutritional and functional properties. The nutritional properties of proteins are associated with their amino acid content. On the other hand, the functional properties of proteins relate to their contribution to the physiochemical and sensory properties of foods (Sila and Bougatef, 2016). Marine organisms contain proteins with high quantities o...

It is unclear whether intrinsic excitabilities of specific interneurons are modulated by sensory experiences. Here, I examined the intrinsic excitabilities of interneurons in "sensory-spared" and "sensory-deprived" cortices of GAD67-GFP mice. The results showed that whisker trimming, begun at postnatal day 7 for 3 wk, induced significant changes in intrinsic and firing properties of fast-spikin...

Evaluation of Sensory and Rheological properties Viability Probiotic Bacteria in Date Dessert

In Sensorimotor Contingency Theory (SMCT) differences between the perceptual qualities of sensory modalities are explained by the different structure of dependencies between a human’s actions and the ensuing changes in sensory stimulation. It distinguishes modalityrelated Sensory-Motor Contingencies (SMCs), that describe the structure of changes for individual sensory modalities, and object-rel...

The sensitivity of front-face fluorescence spectroscopy to determine light-induced sensory changes in Jarlsberg cheese was elucidated. The cheese was exposed to white fluorescent light from 0 to 48 h, followed by fluorescence (380 nm excitation) and sensory analysis. Significant changes in sensory properties occurred after 4 h of exposure, while spectral changes could be measured after 30min. C...