PSYCHOLOGICAL COMPARISON OF UNILATERAL AND BILATERAL THALAMIC SURGERY: A PRELIMINARY REPORT.

PSYCHOLOGICAL EFFECTS OF UNILATERAL AND BILATERAL SUBCORTICAL SURGERY WERE EXAMINED. SPECIFICALLY, COGNITIVE AND PERCEPTUAL FUNCTIONS AND PERFORMANCE ON VISUAL AND AUDITORY TASKS OF RECENT RECALL WERE COMPARED IN THE STABILIZED POSTOPERATIVE SITUATION FOR SS UNDERGOING NO SURGERY, UNILATERAL RIGHT OR LEFT, AND BILATERAL CRYOTHALAMECTOMY. NO SIGNIFICANT CHANGES (P > .05) OBTAINED ON ANY OF THESE BEHAVIORAL DIMENSIONS. THE DISCUSSION FOCUSED ON THE RESILIENCE OF SO-CALLED "HIGHER INTEGRATIVE" ACTIVITIES AND THE FUNCTIONAL DUPLICATION OR EQUIVALENCE APPARENT AT THE SUBCORTICAL CORE. THE POSSIBILITY OF THE CONTRIBUTION OF THE BILATERAL SUBCORTICAL ZONE TO A BALANCE BETWEEN DIFFUSE BEHAVIORAL ACTIVATION AND SPECIFIC PSYCHOLOGICAL DIMENSIONS IS RAISED. (21 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

WHITHER RESILIENT REGIONS? EQUITY,GROWTH AND COMMUNITY

A growing body of research has been suggesting that social equity may contribute to economic growth and resilience at a metropolitan scale, but there is limited research on the underlying mechanisms that make for this potentially happy coincidence of economic vitality, resilience and inclusion. This article helps address this gap through an in‐depth exploration of three case studies of regions that have been able to either sustain growth and equity over time, and/or that responded to external shocks in a way that suggests resilience: Salt Lake City, Oklahoma City, and San Antonio. We argue that there are different pathways in each case but that all of them can be characterized as having relatively strong and diverse regional knowledge arenas where data are shared and common understandings have developed across diverse constituencies. While the sample is limited, the role of a diverse and dynamic epistemic community does seem to be exactly the sort of mechanism that might keep fates common and regions resilient.     

Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd

Volatile compounds were investigated in a semihard cheese made with lactic culture, lactic culture + Micrococcus sp. INIA 528 culture, and two levels of high enzymatic activity (HEA) curd made with this strain. The levels of acetaldehyde, 2‐methyl propanal, 3‐methyl butanal, ethanol, 2‐methyl propanol and 3‐methyl butanol were higher, and those of diacetyl and acetoin lower, in cheese made from milk with added Micrococcus culture. Free fatty acids and ethyl, propyl and isobutyl esters were at higher levels in cheeses with added HEA curd. Total esters increased up to 37‐fold in cheeses with added HEA curd.     

EFFECT OF PACIFIC WHITING WASH WATER PROTEINS ON ALASKA POLLACK SURIMI GELS

The objective of this work was to evaluate the effect of adding insoluble proteins recovered from Pacific whiting surimi wash water (SWW) on the mechanical and functional properties of Alaska pollack surimi gels. Insoluble proteins from Pacific whiting SWW were added at 0 (control), 10, 30 or 50 g/kg into Alaska pollack grade FA surimi. Changes on mechanical properties, expressible water ( EW ) and color attributes were evaluated in pastes and gels. Results obtained showed that texture profile analysis, puncture test and EW parameters increased significantly by increasing the amount of insoluble proteins added. Although slight changes in color attributes were detected, all surimi gels remained in the same color zone. The results obtained suggest that insoluble proteins from Pacific whiting SWW could be used to improve the mechanical properties of Alaska pollack grade FA surimi gels with a minimum effect on color.

PRACTICAL APPLICATIONS

Insoluble proteins recovered from surimi wash water (SWW) of Pacific whiting added at 10–50 g/kg to Alaska pollack surimi showed no adverse effects on their textural properties (hardness, fracturability, springiness and chewiness) and slight changes on color attributes. The results obtained suggest that it is feasible the use of insoluble proteins recovered from SWW of Pacific whiting in Alaska pollack surimi. Therefore, a double target is obtained: the preservation of environment and an increase in the yield of surimi processing without negative effects on texture.     

WHY REGIONS? WHY NOW? WHO CARES?

ABSTRACT: This article examines the emergence of the region as a platform for achieving economic competitiveness and social equity. We use a combination of empirical exercises to examine the timing and degree of actor interest, including convergence regressions and coefficients of variation analysis to see if regional economic and social performance is more heterogeneous, and logistical analysis to determine what metropolitan‐level factors can explain the rise of regionalist interest by business organizations and/or social justice organizations. We find that performance is, in fact, generally more heterogeneous, that different actors are motivated by different factors, and that interest by business groups seems to trigger a “reactive regionalism” by equity proponents (but not the other way around).     

MODELING OF TEXTURE EVOLUTION OF CAKES DURING STORAGE

The aim of this work is to model the variation of texture parameters in cakes during staling. The evolution was studied in layer cakes (cake A) and sponge cakes (cake B). The effect of storage temperature and the addition of fiber, xanthan gum (cake A) and emulsifier (cake B) were also studied. The best model to adjust the texture parameters variation during storage in both kinds of cakes was square root x ( y = a + b * x^1/2 ), except for firmness and springiness in cakes B. Firmness and springiness were adjusted the best to the linear model. In the model, y stood for the textural parameters and x for the time. a and b were related to the initial value of the studied parameter and with its change over time respectively. In both kinds of cakes, A and B, the firmness and gumminess increased, and the cohesiveness, springiness and resilience decreased, as the storage time increased. The increase in the storage temperature and the addition of fiber minimized the firmness changes in both kinds of cakes.

PRACTICAL APPLICATIONS

This methodology simplifies the study of cake textural parameters during storage and the result interpretation. Moreover, the correlation analysis has demonstrated that the number of textural parameters of cakes to study can be reduced.     

OCCURRENCE OF PATHOGENIC MICROORGANISMS IN FISH SOLD IN SÃO PAULO, BRAZIL

This study investigated the presence of potentially human pathogenic strains of Vibrio spp., Aeromonas spp., Escherichia coli, Salmonella spp. and Staphylococcus aureus in fish commercialized in street markets of São Paulo city, Brazil. Twenty fish of different species were analyzed for foodborne pathogens using conventional methods. High levels of fecal contamination were detected in 25% of samples. S. aureus was isolated from 10% of samples. All were negative for Salmonella. Vibrio species, including Vibrio cholerae non-O1/non-O139, were observed in 85% of samples although Vibrio parahaemolyticus was not found in this study. Aeromonas spp., including A. hydrophila, was isolated from 50% of fish samples. The occurrence of these pathogens suggests that the fish commercialized in São Paulo may represent a health risk to the consumers.

PRACTICAL APPLICATIONS

Fish and fish products represent an important vehicle of gastrointestinal infection in the world. International trade in fish and its derivatives has grown substantially over the last decades and continue to expand; requiring rigorous sanitary control. The integration of world-wide commerce, among other reasons, has led to increased fish consumption around world Moreover, healthier lifestyles and cultural globalization have popularized the consumption of raw fish dishes, which were historically restricted to oriental countries. This study suggests that fish can represent health risks.     

BINDING TO CHICKPEA (CICER ARIETINUM L.) PA2 ALBUMIN ENHANCES HEMIN-DEPENDENT OXIDATIVE REACTIONS

In an assay for antioxidant activity, chickpea albumin (PA2), human and bovine serum albumins increased hemin‐dependent oxidative degradation of β‐carotene in a concentration‐dependent manner up to saturation at 1.6 µM PA2. On the contrary, while human and bovine serum albumins decreased oxidative degradation of hemin in the presence of H₂O₂, PA2 albumin had a stimulatory effect on this phenomenon. The prooxidant effect of PA2 might have deleterious effects in the gut because it may enhance oxidative tissue damage as a result of release of hemin from heme‐containing foods such as red meats.     

Flavor Evaluation and Volatile Flavor Constituents of Stored Aseptically Packaged Orange Juice

Samples of commercial orange juice packaged aseptically and stored at 21°C and 26°C were evaluated weekly by a sensory panel using hedonic ratings. Flavor scores were significantly lower than control juice and unacceptable after 1 wk at 26°C and 2 wk at 21°C. The flavor score decreased to 50–60% of the starting value during 6 wk storage. The volatile components, α-terpineol and ethyl acetate, increased during storage. A component not identified earlier as a volatile citrus component was identified as 2-(2-butoxyethoxy)ethanol. This and the observed increase in ethyl acetate during storage might have come from the laminated multilayered package liner. Limonene in juice decreased about 40% during storage. Other major volatile components did not change markedly.