多媒体虚拟现实——网络品牌店感知体验设计

随着新媒体、新技术的不断涌现,网络品牌店正在经历着从视听传达到多感官全面体验的升级。网络品牌利用色彩、声音、质感甚至气味等感性元素,模拟并且再造实体品牌店,使得网络品牌更具娱乐性、交互性,更加人性化、情感化。     

基于层次分析法的馒头感官模糊综合评判

选取市售的馒头作为感官评价对象,采用层次分析法进行权重分配,构建了馒头模糊综合评判模型.以综合值H的大小来判断馒头的等级和品质的优劣,从而得出科学、全面的馒头感官评价方法.     

浅论城市公共空间的人性化设计

人性化设计是人们在社会发展中新的追求,是城市建设中最高,也是最基本的要求,体现了城市发展的终极目标。城市公共空间则是城市中人们最为重要的交往空间,文章通过对人的感官特性、行为趋向、心理特点等的理性思考和对某些实例的分析,得出一些城市公共空间人性化设计的理论和方法,以便能为社会公众提供更加合理的、更具人性化的公共空间环境,赋予其人文化、个性化的生活方式与价值,并努力达到使城市从“空间”逐步变成“花园,”直至“家园”的目的。     

Espresso Reward Learning, Hold the Dopamine: Theoretical Comment on Robinson et al. (2005).

Question: Is dopamine needed for reward learning? Answer: No--at least, not in the brain of a caffeinated dopamine-deficient (DD) mutant mouse. That is the conclusion of an important paper in this issue by S. Robinson, S. M. Sandstrom, V. H. Denenberg, and R. D. Palmiter (see record 2005-01705-001). Those authors demonstrate that reward learning can proceed normally in the brains of DD mice, even though they contain no dopamine at the time of learning, if the mice are given caffeine just before learning. Caffeine activates the DD mice by a nondopaminergic mechanism, allowing them to learn where to obtain food reward in a T-maze runway. Their reward-learning-without-dopamine is revealed on a subsequent test day, when dopamine function is restored by L-dopa administration. Robinson et al. conclude that dopamine is not needed for normal learning about rewards, or for hedonic "liking" of rewards during learning, but rather specifically for a motivational "wanting" component of reward, such as incentive salience. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Outcome Pre- and Postexposure Effects: Retention Interval Interacts With Primacy and Recency.

Effects of outcome-alone pretraining and posttraining exposure were investigated in conditioned suppression experiments conducted within a sensory preconditioning preparation with rats. Experiment 1 found that interference by outcome postexposure was stronger than that by outcome preexposure, suggesting a recency effect. Experiment 2 found that after a long retention interval, outcome preexposure produced more interference than outcome postexposure, suggesting a shift from recency to primacy with increasing retention interval. Experiment 3 showed that presentation of a priming stimulus that had been embedded within the earlier phase of treatment also caused a shift from recency to primacy. These results suggest that, at least in a sensory preconditioning paradigm, retrievability of outcome-alone exposure memory is an important determinant of any outcome-alone exposure effect. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Innervation of cerebral blood vessels: morphology, plasticity, age-related, and Alzheimer's disease-related neurodegeneration

The light microscopical and ultrastructural morphology of the innervation of the major cerebral arteries and pial vessels is described, including the origins of the different groups of nerve fibres and their characteristic neurotransmitter phenotype. Species and region specific variations are described and novel data regarding the parasympathetic innervation of cerebral vessels are presented. The dynamic nature, or plasticity, of cerebrovascular innervation is emphasized in describing changes affecting particular subpopulations of neurons during normal ageing and in Alzheimer's disease. The molecular controls on plasticity are discussed with particular reference to target-associated factors such as the neurotrophins and their neuronal receptors, as well as extracellular matrix related factors such as laminin. Hypotheses are presented regarding the principal extrinsic and intrinsic influences on plasticity of the cerebrovascular innervation.     

Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological,physical and sensory properties

Chickpea flour (CF)‐based muffin formulations were made with CF alone and with added biopolymers [whey protein (WP), xanthan gum (XG) and inulin (INL)] to evaluate their suitability to be a wheat flour (WF) substitute in muffins. Structural characteristics of the batters and muffins were studied by means of rheometry, microscopy, physicochemical properties, and texture and sensory analysis. Partial replacement of CF with XG, alone (at 0.5 and 1%) or blended with either WP or INL, significantly increased the batter viscoelasticity as denser matrices developed; moreover, the muffins with XG added at 1% had similar hardness to wheat gluten muffins. The replacement of WF decreased the springiness, cohesiveness, chewiness, resilience and specific volume of the muffin. However, baked muffins with added XG also showed higher sensory sponginess and moisture associated with numerous air bubbles in the batter and were perceived to be easier to swallow and to have better general appearance.     

葡萄籽超微粉添加对曲奇饼干香气的影响

将葡萄籽超微粉碎并添到曲奇饼干中,探究其对曲奇饼干香气成分及感官品质的影响。采用气相色谱-质谱联用仪分别检测了普通葡萄籽粉、葡萄籽超微粉及添加超微粉前后曲奇饼干的香气成分,并结合偏最小二乘判别分析法研究葡萄籽超微粉对曲奇饼干香气成分的影响。结果显示,超微粉碎后香气物质的种类虽未发生明显的改变,但香气成分的相对含量显著增加。葡萄籽超微粉添加比例为5%时,烘烤香比较浓郁。当添加比例达到10%时,曲奇饼干整体风味较为复杂,包括苦杏仁味、香蕉味、水果味/青草味、面包味以及坚果味。采用9点享乐法感官品评结果可以看出,葡萄籽的添加可以为饼干带来可感知的变化,添加比例为5%时,香气得分最高。葡萄籽超微粉会给曲奇饼干香气带来积极的影响,添加比例在10%以内均可被消费者接受。     

Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate‐like amino acids

Soya protein isolate (SPI) with or without added substrate‐like amino acid was subject to enzymatic hydrolysis catalysed by commercial proteases (Alcalase 2.4 L, flavourzyme and pancreatin). Addition of a small amount of amino acids (amino acid: SPI = 1: 2500, mol g^?1) during hydrolysis would cause a significantly (P < 0.05) reduced protein recovery, increased degree of hydrolysis, and altered amino acid composition and antioxidant activities of SPI hydrolysates. The SPI hydrolysates prepared with added Asp, Arg or Lys exhibited a higher antioxidant activity than the control. The bitterness of SPI hydrolysates was largely reduced upon addition of Met, Asp or Glu during hydrolysis, whilst the umami taste and mouthfeel‐liking were remarkably increased. Therefore, adding amino acid during hydrolysis is a feasible and beneficial approach to improve both the functional and sensory properties of SPI hydrolysate.