Assessing the way people look to judge their intentions.

[Correction Notice: An erratum for this article was reported in Vol 11(4) of Emotion (see record 2011-13790-001). Figure 1 should have been printed in color.] [Correction Notice: An erratum for this article was reported in Emotion July 4 2011 (see record 2011-13790-001). Figure 1, which should have been printed in color, was inadvertently printed in black and white. The online version has been corrected.] Faces of unknown persons are processed to infer the intentions of these persons not only when they depict full-blown emotions, but also at rest, or when these faces do not signal any strong feelings. We explored the brain processes involved in these inferences to test whether they are similar to those found when judging full-blown emotions. We recorded the event-related brain potentials (ERPs) elicited by faces of unknown persons who, when they were photographed, were not asked to adopt any particular expression. During the ERP recording, participants had to decide whether each face appeared to be that of a positively, negatively, ambiguously, or neutrally intentioned person. The early posterior negativity, the EPN, was found smaller for neutrally categorized faces than for the other faces, suggesting that the automatic processes it indexes are similar to those evoked by full-blown expressions and thus that these processes might be involved in the decoding of intentions. In contrast, in the same 200–400 ms time window, ERPs were not more negative at anterior sites for neutrally intentioned faces. Second, the peaks of the late positive potentials (LPPs) maximal at parietal sites around 700 ms postonset were not significantly smaller for neutrally intentioned faces. Third, the slow positive waves that followed the LPP were larger for faces that took more time to categorize, that is, for ambiguously intentioned faces. These three series of unexpected results may indicate processes similar to those triggered by full-blown emotions studies, but they question the characteristics of these processes. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

A meta-analysis of work–family conflict and various outcomes with a special emphasis on cross-domain versus matching-domain relations.

A literature review of studies analyzing work–family conflict and its consequences was conducted, and 427 effect sizes were analyzed meta-analytically. Work–family conflict was analyzed bidirectionally in terms of work interference with family (WIF) and family interference with work (FIW). We assessed 3 categories of potential outcomes: work-related outcomes, family-related outcomes, and domain-unspecific outcomes. Results show that WIF and FIW are consistently related to all 3 types of outcomes. Both types of interrole conflict showed stronger relationships to same-domain outcomes than to cross-domain outcomes. Thus, WIF was more strongly associated with work-related than with family-related outcomes, and FIW was more strongly associated with family-related than with work-related outcomes. In moderator analyses, parenthood could not explain variability in effect sizes. However, time spent at work did moderate the relationships between WIF and family-related outcomes, as well as FIW and domain-unspecific outcomes. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Elucidation of the formation of CO2 in culinary dry products

 The formation of CO₂ in tomato powder, chosen as an example of a dry culinary product, was investigated at room temperature and at low values of water activity (a _w). CO₂ formation correlated well with parameters that represent the beginning and progression of the Maillard reaction. In the absence of O₂, CO₂ formation decreased. Pectin and depolymerized pectin did not influence CO₂ formation while galacturonic acid (GalA) had a large effect. Determination of ¹³CO₂ in low-moisture model systems revealed that CO₂ was not formed by decarboxylation of GalA alone. Only a small proportion of [1-¹³C]glycine and GalA was degraded by the Strecker pathway; however, glucose reacted with the labelled amino acid forming ¹³CO₂ which amounted to over 90% of the total CO₂ formed. Therefore, CO₂ could be used as an early indicator for the beginning of the Maillard reaction in dry culinary products. Received: 28 October 1996     

Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men

Erythrocyte membrane fatty acid (EMFA) composition is used in the validation of food frequency questionnaires (FFQ) and the evaluation of dietary fat quality. In this cross-sectional study we aimed to investigate associations of diet with EMFA. Altogether, 1,033 randomly selected Finnish men, aged from 47 to 75 years filled in a FFQ and their EMFA composition was analyzed. Marine polyunsaturated fatty acid (PUFA) intake correlated positively with erythrocyte eicosapentaenoic and docosahexaenoic acids (r _s = 0.415 and r _s = 0.340, respectively, P < 0.001) and inversely with all n-6 PUFA analyzed (P < 0.001). PUFA intake from spreads and cooking fats correlated positively with alpha-linolenic (ALA), linoleic (LNA) and nervonic acids (r _s = 0.229, r _s = 0.160 and r _s = 0.143, respectively, P < 0.001). Milk fat intake was associated with myristic and behenic acids (r _s = 0.186 and r _s = 0.132, respectively P < 0.001). Butter users had lower ALA and LNA proportions (mol%) than non-users (0.16 ± 0.04 vs. 0.19 ± 0.05, P < 0.001 and 7.77 ± 1.02 vs. 8.12 ± 1.11, P = 0.001). Higher PUFA intake from meat was related to decreased long-chain n-3 (P < 0.001) and increased n-6 PUFA (P < 0.001) proportions. In conclusion, EMFA composition reflects particularly well the intakes of n-3 PUFA, whereas other associations remained lower. Yet, all main sources of dietary fat were related with EMFA. The dietary effect on the nervonic acid proportion was confirmed.