Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta

Fatty acid profiles and distribution of individual phospholipids (PL) in the total PL were determined in chicken meat and skin and swine aortas, and the contribution of each PL to malondialdehyde (MDA) formation was studied. Results indicate that phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) produced 70-77% of the total PL MDA while 16-25% of the MDA was formed by phosphatidyl inositol (PI) and phosphatidyl serine (PS). Much lower concentrations of MDA (3-6%) were formed by sphingomyelin (SP), cardiolipin (CL) and lysophosphatidyl choline (LyPC). In all analyzed tissues, both the MDA concentration and the percentage of polyenoic fatty acids, especially arachidonic acid, were highest in PI followed by PE, PS, PC, CL LyPC, and SP.     

NATIONAL SOCIAL SCIENCE FOUNDATION: PROPOSED CONGRESSIONAL MANDATE FOR THE SOCIAL SCIENCES.

POINTS OUT THE LACK OF PUBLIC SUPPORT AND RECOGNITION FOR WORK IN THE SOCIAL SCIENCES. A BILL WHICH HAS BEEN INTRODUCED TO THE SENATE TO CREATE A NATIONAL SOCIAL SCIENCE FOUNDATION IS EXAMINED IN VIEW OF THE EXISTING LIMITS IN THE SOCIAL SCIENCES. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

TEXTURE OF SEMI-SOLIDS: SENSORY FLAVOR-TEXTURE INTERACTIONS FOR CUSTARD DESSERTS

Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in perceived thickness and melting sensations. In addition, flavorants affected prickling sensations, probably via activation of the trigeminal nerve system, and sensations of roughness, astringency, and dryness/mealiness. Finally, the effects of flavorants on these individual texture attributes also resulted in flavorant effects on creaminess and fattiness, sensations based on combinations of the above attributes.