scholarly journals Engineering “JiaoJiao” (maltose syrup) with chopsticks: From traditional Chinese sweet food to skin-like iontronics

2021 ◽  
Author(s):  
Jiahui Huang ◽  
Peiyi Wu
Keyword(s):  
Sweet Food ◽  
Maltose Syrup

Dispositional Properties of Metaphor

2017 ◽  
Vol 38 (3) ◽  
pp. 175-188 ◽  
Author(s):  
Adam K. Fetterman ◽  
Brian P. Meier ◽  
Michael D. Robinson
Keyword(s):  
Positive Affect ◽  
Food Preferences ◽  
Self Control ◽  
Taste Preferences ◽  
Conceptual Metaphor Theory ◽  
Prosocial Motivation ◽  
Sweet Food ◽  
Metaphor Theory ◽  
Sweet Foods ◽  
Dispositional Properties

Abstract. Metaphors often characterize prosocial actions and people as sweet. Three studies sought to explore whether conceptual metaphors of this type can provide insights into the prosocial trait of agreeableness and into daily life prosociality. Study 1 (n = 698) examined relationships between agreeableness and food taste preferences. Studies 2 (n = 66) and 3 (n = 132) utilized daily diary protocols. In Study 1, more agreeable people liked sweet foods to a greater extent. In Study 2, greater sweet food preferences predicted a stronger positive relationship between daily prosocial behaviors and positive affect, a pattern consistent with prosocial motivation. Finally, Study 3 found that daily prosocial feelings and behaviors varied positively with sweet food consumption in a manner that could not be ascribed to positive affect or self-control. Altogether, the findings encourage further efforts to extend conceptual metaphor theory to the domain of personality processes, in part by building on balance-related ideas.

scholarly journals The processing of visual food cues during bitter aftertaste perception in females with high vs. low disgust propensity: an fMRI study

2021 ◽  
Author(s):  
Anne Schienle ◽  
Albert Wabnegger
Keyword(s):  
Personality Trait ◽  
Visual Cues ◽  
Critical Role ◽  
Relevant Information ◽  
Anterior Cingulate ◽  
Conflict Monitoring ◽  
Food Cues ◽  
Sweet Food ◽  
Visual Food Cues ◽  
Disgust Propensity

AbstractAn extremely bitter taste can signal food spoilage, and therefore typically elicits disgust. The present cross-modal functional magnetic resonance imaging experiment investigated whether the personality trait ‘disgust propensity’ (DP; temporally stable tendency to experience disgust across different situations) has an influence on the processing of visual food cues during bitter aftertaste perception. Thirty females with high DP and 30 females with low DP viewed images depicting sweet food (e.g., cakes, ice cream) and vegetables, once in combination with an extremely bitter aftertaste (concentrated wormwood tea), and once with a neutral taste (water). Females highly prone to disgust (compared to low disgust-prone females) showed increased activity in the anterior cingulate cortex (ACC) and increased mPFC-insula connectivity when presented with the mismatch of a bitter aftertaste and visual cues of sweet food. The ACC is involved in conflict monitoring and is strongly interconnected with insular areas. This connection plays a critical role in awareness of changes in homeostatic states. Our findings indicate that the personality trait DP is associated with cross-modal integration processes of disgust-relevant information. Females high in DP were more alert to food-related sensory mismatch (pleasant visual features, aversive taste) than females low in DP.

scholarly journals Internalizing symptoms modulate real-world affective response to sweet food and drinks in children

2020 ◽  
Vol 135 ◽  
pp. 103753
Author(s):  
Tyler B. Mason ◽  
Christine H. Naya ◽  
Susan M. Schembre ◽  
Kathryn E. Smith ◽  
Genevieve F. Dunton
Keyword(s):  
Real World ◽  
Internalizing Symptoms ◽  
Affective Response ◽  
Sweet Food

scholarly journals Relation of Urobilinogen Presence Resence in the Selection of Food (Salty or Sweet)?

2019 ◽  
Vol 1 (2) ◽  
pp. 17
Author(s):  
Muhammad Imran Qadir ◽  
Fatima Hameed
Keyword(s):  
Red Blood Cells ◽  
Blood Cells ◽  
Taste Buds ◽  
Sweet Food ◽  
Salty Food ◽  
Selection Of

The total amount of 100 subjects were contributed in this review and all were the students who are studying in Bahauddin Zakariya University Multan, Pakistan. The bilirubin is metabolized in the gut which produced a colorless pigment known as urobilinogen. It is by-product of bilirubin which is used to break down the red blood cells in hemolysis. Salty food contains usually more minerals and vitamins while sweet food is enriched with carbohydrates, water and many other fats soluble substances. Every person has a unique taste according to their taste buds. A questionnaire based was made to relate the urobilinogen with the food (salty or sweet). Urinalysis is a method which is used to measure the urobilinogen in urine. It was concluded that there is a scientific relation between the presence of urobilinogen in urine with eating of salty or sugary food. Table no. 1 represents that urobilinogen play important role in the choice of eating either salty food more or sweet.

scholarly journals Influence of the Liquefied Starch Composition and pH on the Saccharification at the Obtaining of Maltose Syrup

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Monica MIRONESCU ◽  
Ion Dan MIRONESCU ◽  
Adrian TRIFAN ◽  
Maya IGNATOVA ◽  
Vionela MIRONESCU
Keyword(s):  
Enzymatic Activity ◽  
Strong Influence ◽  
Degree Of Polymerisation ◽  
Dextrose Equivalent ◽  
Hydrolysis Products ◽  
Starch Composition ◽  
Maltose Syrup

In this paper the influence of the composition of the liquefied starch and of pH on the quality of saccharification at the obtaining of maltose syrup is investigated. A large number of experiments (68) in various liquefaction conditions show that Dextrose Equivalent (DE) and the composition in hydrolysis products with Degree of Polymerisation higher as four (DP ≥4) in the liquefied starch have a strong influence on the saccharification products, mainly on the maltose content in the maltose syrups. The liquefied starch with DE lower as 25 has smaller amounts of DP ≥4 (40 to 60%), whereas the liquefied starch with DE between 25 and 27 has high amounts of DP ≥4 (60 to 80%). For the production of maltose syrups, the liquefied starch must have DP ≥4 in high percentage (≥70%); the optimal yield in maltose at saccharification is attired when the proportion of DP ≥4 is 70%. pH influences strongly the enzymatic activity of the enzyme Optimalt BBA used at saccharification; the pH interval for the obtaining of maltose syrups is 4.7 to 5.4. The saccharification at lower or higher pH doesn’t allow the obtaining of maltose syrups.

scholarly journals Is Sweet Taste Perception Associated with Sweet Food Liking and Intake?

Nutrients ◽  
2017 ◽  
Vol 9 (7) ◽  
pp. 750 ◽  
Author(s):  
Shakeela Jayasinghe ◽  
Rozanne Kruger ◽  
Daniel Walsh ◽  
Guojiao Cao ◽  
Stacey Rivers ◽  
...  
Keyword(s):  
Sweet Taste ◽  
Taste Perception ◽  
Sweet Food ◽  
Food Liking

scholarly journals Heterologous Expression of a Thermostable α-Glucosidase from Geobacillus sp. Strain HTA-462 by Escherichia coli and Its Potential Application for Isomaltose–Oligosaccharide Synthesis

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1413
Author(s):  
Fan Zhang ◽  
Weiyang Wang ◽  
Fatoumata Binta Maci Bah ◽  
Chengcheng Song ◽  
Yifa Zhou ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Enzymatic Synthesis ◽  
Bacillus Stearothermophilus ◽  
Maximal Activity ◽  
Oligosaccharide Synthesis ◽  
Optimum Temperature ◽  
Divalent Ions ◽  
Food Ingredients ◽  
Shake Flasks ◽  
Maltose Syrup

Isomaltose–oligosaccharides (IMOs), as food ingredients with prebiotic functionality, can be prepared via enzymatic synthesis using α-glucosidase. In the present study, the α-glucosidase (GSJ) from Geobacillus sp. strain HTA-462 was cloned and expressed in Escherichia coli BL21 (DE3). Recombinant GSJ was purified and biochemically characterized. The optimum temperature condition of the recombinant enzyme was 65 °C, and the half-life was 84 h at 60 °C, whereas the enzyme was active over the range of pH 6.0–10.0 with maximal activity at pH 7.0. The α-glucosidase activity in shake flasks reached 107.9 U/mL and using 4-Nitrophenyl β-D-glucopyranoside (pNPG) as substrate, the Km and Vmax values were 2.321 mM and 306.3 U/mg, respectively. The divalent ions Mn2+ and Ca2+ could improve GSJ activity by 32.1% and 13.8%. Moreover, the hydrolysis ability of recombinant α-glucosidase was almost the same as that of the commercial α-glucosidase (Bacillus stearothermophilus). In terms of the transglycosylation reaction, with 30% maltose syrup under the condition of 60 °C and pH 7.0, IMOs were synthesized with a conversion rate of 37%. These studies lay the basis for the industrial application of recombinant α-glucosidase.

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