Overselectivity, developmental level, and overtraining in autistic and normal children

Thirteen autistic children were compared to 13 normal children matched to them in mental age, on performance of a visual discrimination task. Form, color, and size were relevant and redundant cues. The groups did not differ significantly in mean trials to reach criterion or in breadth of learning, and both groups increased their breadth of learning after 50 trials of overtraining. Form was preferred to color and size by both autistic and normal children. Within each group, rank on mental age was highly correlated with rank in breadth of learning. Verbal and nonverbal autistic children did not differ in breadth of learning or in dimensional preference. Even nonverbal autistics equaled the performance of their normal controls. Our results suggest that overselective attention is better understood as part of a general developmental lag in cognition in autistic children than as a specific deficit underlying psychotic behavior.     

International Regulations of Propolis Quality: Required Assays do not Necessarily Reflect their Polyphenolic‐Related In Vitro Activities

Propolis has been proposed as a polyphenolic‐rich natural product potentially able to be used for human consumption or even for medicinal proposes. To guarantee a minimum phenolic and flavonoid content and as consequence of their related‐biological activities, international requirements of propolis quality are commonly applied. In this work we assessed phenolic and flavonoid contents of propolis; the antioxidant capacity (toward peroxyl radicals and hypochlorous acid); the ability to generate nitric oxide (NO); and, finally the antimicrobial activity of 6 propolis samples from the VI region of Chile. Our results show that the total phenolic and flavonoid content of propolis samples are not always in agreement with their polyphenolic‐associated in vitro activities. For example, P03 and P06 samples showed the lowest (25 ± 4 GAE/g propolis) and the highest (105 ± 3 GAE/g propolis) total phenolic content, respectively. This was in agreement with flavonoid content and their Oxygen Radical Absorbance Capacity (ORAC) activity. However, this dependence was not observed toward HOCl, NO release and antimicrobial activity. Based on our results, we consider that, in order to guarantee the antioxidant or antimicrobial in vitro effects, the international regulations of propolis quality should contemplate the convenience of incorporating other simple analytical test such as ORAC or antimicrobial tests.     

消减食品加工过程中的真菌毒素：来自欧洲和东南亚的经验分享（网络首发、推荐阅读）

在世界范围内,由真菌毒素造成的经济损失估计达数十亿美元,给人类和动物带来安全风险。粮食中真菌毒素的预防可以通过食品加工过程中进行真菌毒素的消减处理。在过去几十年里,虽然发表的科技论文中报道了大量真菌毒素防控措施,但实际生产往往需要更容易实施的、简单易行的建议和指导方针。欧洲和东南亚在真菌毒素处理到数据分析、风险评估到污染防控、差异分析到流通途径等方面可以做到相互协作,互相补充。欧洲和东南亚政府及相关行业必须在综合考虑地域、农业系统和不同国家消费者偏好的背景下,寻求平衡食品安全和地区贸易二者关系,协同管控食品供应链。以谷物为例,加工过程包括初级加工（谷物清理和碾磨操作）和二次加工（如烘焙过程中的发酵和烘烤）,欧洲尤其关注烘焙食品安全性及全麦面包生产工艺对呕吐毒素的影响。结合农业、咖啡工业和科学研究人员的专业知识及亚洲咖啡生产者的具体情况,重点关注东南亚地区咖啡中赭曲霉毒素A污染问题。在农场环境中减少真菌毒素的措施给咖啡农民带来了较大的挑战,包括在规范种植农场模式下咖啡生产者和消费者之间社会经济效益和个人行为模式的相关影响因素。随着世界变得更加全球化,食品和饲料供应链也变得日趋复杂,因此,需要制定更全面的策略来确保食品供给及品质安全。     

Development of oxidised and heat-moisture treated potato starch film

This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.     

Field-Assisted Ion Exchange in Type III Silica

Field-assisted ion exchange of protons in type III silica for Cs or Nu ions from a molten salt was investigated. Although electrolysis occurred, infrared measurements showed no change in hydroxyl content after ion exchange for extended periods. Scanning electron microprobe studies of cesium-exchanged specimens revealed a high-cesium-content layer =2,μm thick; this layer is believed to result from surface reaction with the molten salt.     

Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat

Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self‐consumption purposes. This study developed a ready‐to‐eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed, and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non‐BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product's required microbiological quality. At later storage stages, higher values of thiobarbituric acid‐reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months of storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.     

Extrusion of Rice,Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin

The objective of this study was to evaluate the effects of starch source and amylose content on the expansion ratio, density, and texture of expanded extrudates, as well as to investigate the structural and molecular changes that occur in starch granules as a function of extrusion. The starches employed were rice starches (8%, 20%, and 32% amylose), carioca bean starch (35% amylose), and Hylon V^® corn starch (55% amylose). The extrudates from rice starches containing 20% and 32% amylose exhibited the highest expansion ratio, while, extrudates from Hylon V^® corn starch containing 55% amylose exhibited the lowest expansion ratio. The hardness values of the extrudates with 55% amylose were twice those of the extrudates with 20%, 32%, and 35% amylose. An additional finding was that although the amylopectin promoted the expansion of the gelatinized starch matrix, it failed to strengthen and sustain the walls of the extrudate bubbles during expansion.     

Role of physical structures in bulk oils on lipid oxidation

Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives. Therefore, new antioxidant technologies are needed for food oils. This paper reviews the current knowledge of lipid oxidation in foods with emphasis on how physical properties of food systems impact oxidation chemistry. In particular, the role of association colloids in bulk oils on lipid oxidation chemistry is discussed in an attempt to understand mechanisms of oxidation. Increasing the understanding of how physical properties impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.