Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food.

Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron deficiency anemia. Animal blood is perfectly suitable for providing special functions, which are necessary for functional foods, and improving techno-functional properties based on the previous reports published in the literature. In this paper, egg powder was substituted by powdered animal blood products (whole blood powder, blood plasma powder, and hemoglobin powder) in sponge cake. Techno-functional and sensory properties (texture by texture profile analysis and three-point breaking test, water activity, dry matter content, and color) were instrumentally measured and then a sensory evaluation was carried out by unskilled panelists. Quality characteristics (texture, color, and dry matter content) were daily measured on the day of baking and then every 24 h for 3 additional days because freshly baked cakes are usually consumed within 3 days. Based on the results, powdered blood products are suitable for substituting the egg powder in sponge cakes and developing functional foods. Blood powders can increase the hardness, chewiness, and breaking force of cakes, giving them the ability to be stuffed with more fillings and molded into special shapes without compromising on the sensory characteristics. They can also increase the intensity of the cocoa flavor, which results in a richer, darker color without deceiving the consumers.

Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study.

Pogácsa is a high-demand bakery product with a unique texture, where crumb structure is a determining factor for its textural quality and consumer acceptability. At present, there is no non-destructive in-line inspection method for textural quality assessment of pogácsa. Therefore, this study was aimed to evaluate the texture of pogácsa using the image processing technique, which was prepared using different cheeses with varying moisture contents (MC) and was baked at 200 and 215 °C. Samples were assessed for textural, visual, physical, and sensorial properties. The findings indicated that the highest porosity (72.75%) was found for the sample baked at 215 °C with low-moisture cheese (58%), while the lowest porosity (32.66%) was observed for cheese-free sample baked at 200 °C. Pore volumetric ratio and MC showed strong correlations (p < 0.01) with hardness (-0.90 and -0.89), resilience (0.87 and 0.83), cohesiveness (0.84 and 0.82), springiness (0.87 and 0.90), gumminess (-0.92 and -0.92), and chewiness (-0.92 and -0.92), respectively. The pore volumetric ratio showed a strong correlation (p < 0.01) with reference porosity (0.71). Overall, the current study indicated that adding cheese with varying MC and baking temperature could affect the texture of pogácsa cake, which could be detected by image analysis.

Current progress in the utilization of smartphone-based imaging for quality assessment of food products: a review.

The cell phone has been merely used for image acquisition and transmission in the last decades. Owing to the recent technological progress, its new generation, i.e., the smartphone, draws remarkable attention to food quality assessment with versatile applications. Smartphones possess high-resolution cameras, enabling them to be used instead of digital cameras in the computer vision system. Furthermore, their programmability and portability have recently encouraged researchers to introduce smartphone-based image processing in food analytical studies. This promising approach has advantages such as high sensing capability, being user friendly, and cost-effective over the conventional method, and therefore might be considered an emerging nondestructive technique for quality control purposes. However, there is a great effort to tackle implementation, calibration, as well as industrialization issues. In this context, this review aims to highlight the most recent studies of smartphone-based imaging systems in various food systems such as dairy, meat, fruit, and vegetables. Besides, the existing challenges and future trends for applying smartphones in food quality control are discussed. Although moving the computer vision systems toward a portable tool like a smartphone improves its versatility, more research works are needed to resolve its set-up weakness and limitations.

Nondestructive evaluation of baking parameters on pogácsa texture.

This study aimed to investigate the potential application of image texture processing method on visible crumb structure of salty cake pogácsa, which was prepared with different baking times (5 and 7 min) and temperatures (200, 215, and 230°C). For this purpose, changes in gray level co-occurrence matrix (GLCM) features including energy, contrast, correlation, homogeneity, and entropy were monitored and their relationship with the instrumental texture parameters (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) were assessed. The pore ratios were also extracted and visualized using image processing technique. Texture profile parameters indicated strong correlation (p < .01) with the image pattern parameters in different pogácsa groups. Gumminess showed strong correlation with contrast (0.503), correlation (-0.498), and homogeneity (0.401). Hardness also exhibited correlation with contrast (0.517), entropy (0.341), and correlation (-0.476). The pore ratio showed marked variation in crumb structure when different times and temperatures were used. Baking at 230°C for 7 min maximized the pore ratio (0.56). Penalty analysis revealed that oiliness, pore structure, and color of products were linked with baking time and temperature. Overall, the results suggested that the GLCM-based technique had the potential to be used as a nondestructive method for rapid quality assessment of pogácsa.

Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation.

Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground Acheta domesticus (house cricket) were used to produce oat biscuits. Colour, hardness, and total titratable acidity (TTA) values were measured as well as a consumer sensory test was completed using the check-all-that-apply (CATA) method. An estimation of nutrient composition of the samples revealed that, according to the European Union's Regulation No. 1924/2006, the products with 10 and 15 g/100 g cricket enrichment (CP10 and CP15, respectively) can be labelled as protein sources. Results of the colour, TTA, and texture measurements showed that even small amounts of the cricket powder darkened the colour of the samples and increased their acidity, but did not influence the texture significantly. Among product-related check all that apply (CATA) attributes, fatty and cheesy flavour showed a significant positive effect on overall liking (OAL). On the other hand, burnt flavour and brown colour significantly decreased OAL. OAL values showed that consumers preferred the control product (CP0) and the product with 5 g/100 g cricket enrichment (CP5) samples over CP10 and rejected CP15.

Unique somato-dendritic distribution pattern of Kv4.2 channels on hippocampal CA1 pyramidal cells.

A-type K(+) current (I(A)) plays a critical role in controlling the excitability of pyramidal cell (PC) dendrites. In vitro dendritic patch-pipette recordings have demonstrated a prominent, sixfold increase in I(A) density along the main apical dendrites of rat hippocampal CA1 PCs. In these cells, I(A) is mediated by Kv4.2 subunits, whose precise subcellular distribution and densities in small-diameter oblique dendrites and dendritic spines are still unknown. Here we examined the densities of the Kv4.2 subunit in 13 axo-somato-dendritic compartments of CA1 PCs using a highly sensitive, high-resolution quantitative immunogold localization method (sodium dodecyl sulphate-digested freeze-fracture replica-labelling). Only an approximately 70% increase in Kv4.2 immunogold density was observed along the proximo-distal axis of main apical dendrites in the stratum radiatum with a slight decrease in density in stratum lacunosum-moleculare. A similar pattern was detected for all dendritic compartments, including main apical dendrites, small-diameter oblique dendrites and dendritic spines. The specificity of the somato-dendritic labelling was confirmed in Kv4.2(-/-) tissue. No specific immunolabelling for the Kv4.2 subunit was found in SNAP-25-containing presynaptic axons. Our results demonstrate a novel distribution pattern of a voltage-gated ion channel along the somato-dendritic surface of CA1 PCs, and suggest that the increase in the I(A) along the proximo-distal axis of PC dendrites cannot be solely explained by a corresponding increase in Kv4.2 channel number.

Attitudes toward electroconvulsive therapy in Romanian psychiatrists.

Use of electroconvulsive therapy (ECT) is influenced by the attitudes of the psychiatrists. The aim of this pilot survey was to assess the knowledge about and attitudes toward ECT in Romanian psychiatrists. Participants of a scientific meeting were requested to fill a 29-item questionnaire. Answers reflecting false concepts or negative attitudes toward ECT were more than 20% in 15 of 21 items, which highlights the urgent need to improve psychiatrists' education and training about ECT in Romania.

Molecular diversity of deep short-axon cells of the rat main olfactory bulb.

Local circuit GABAergic interneurons comprise the most diverse cell populations of neuronal networks. Interneurons have been characterized and categorized based on their axo-somato-dendritic morphologies, neurochemical content, intrinsic electrical properties and their firing in relation to in-vivo population activity. Great advances in our understanding of their roles have been facilitated by their selective identification. Recently, we have described three major subtypes of deep short-axon cells (dSACs) of the main olfactory bulb (MOB) based on their axo-dendritic distributions and synaptic connectivity. Here, we investigated whether dSACs also display pronounced molecular diversity and whether distinct dSAC subtypes selectively express certain molecules. Multiple immunofluorescent labeling revealed that the most commonly used molecular markers of dSACs (e.g. vasoactive intestinal polypeptide, calbindin and nitric oxide synthase) label only very small subpopulations (< 7%). In contrast, voltage-gated potassium channel subunits Kv2.1, Kv3.1b, Kv4.3 and the GABA(A) receptor alpha1 subunit are present in 70-95% of dSACs without showing any dSAC subtype-selective expression. However, metabotropic glutamate receptor type 1alpha mainly labels dSACs that project to the glomerular layer (GL-dSAC subtype) and comprise approximately 20% of the total dSAC population. Analysing these molecular markers with stereological methods, we estimated the total number of dSACs in the entire MOB to be approximately 13,500, which is around a quarter of the number of mitral cells. Our results demonstrate a large molecular heterogeneity of dSACs and reveal a unique neurochemical marker for one dSAC subtype. Based on our results, dSAC subtype-specific genetic modifications will allow us to decipher the role of GL-dSACs in shaping the dynamic activity of the MOB network.