Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects.

Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2-10 times higher than in traditional tofu, while the radical scavenging activity levels were 9-80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.

"The thought is gonna come and the thought is gonna go": A qualitative study on how non-meditators learn and apply brief mindfulness-based instructions for food cravings.

While brief mindfulness-based interventions have emerged as tools to modulate automatic responding in various domains of health and wellbeing, findings are primarily based on quantitative experimental research. However, these group-level findings do not capture the rich subjective experiences of individuals learning mindfulness. In the following qualitative study, we explored how non-meditators learn and apply brief mindfulness instructions in the domain of food cravings. Ten non-meditators listened to 'normal viewing' instructions, which asked them to view foods in the way that they normally would. They then viewed a video of attractive foods, and were interviewed about their experiences of learning and applying the instructions. Next, participants listened to a 5-min recording of mindfulness instructions, viewed another food video while applying the mindfulness instructions, and were interviewed again. The data were analysed using thematic analysis. When participants applied brief mindfulness, their relationship to the food stimuli changed such that they started perceiving their experiences as transient. Certain factors (e.g., use of visual metaphors) and processes (e.g., listening to the 'normal viewing' instructions first) facilitated this change. The ease of applying the instructions fluctuated with food preferences and perceived strength of cravings. Participants reported that they would apply the instructions in daily life if they felt a need for this, including in domains other than food. However, they anticipated challenges such as remembering and finding time to apply. Our findings highlight the specific aspects that influence how brief mindfulness instructions are learned and applied. These insights may change how brief mindfulness is studied empirically, and may inform the development of simple and empowering techniques that can promote wellbeing in daily life.

Effects of intraarticular ketamine combined with periarticular bupivacaine on postoperative pain after arthroscopic meniscectomy.

OBJECTIVES: This study aims to evaluate the effects of two different doses of intraarticular ketamine on visual analog scale (VAS) scores at rest and movement, time to first analgesic requirement, and 24-h morphine consumption in patients undergoing arthroscopic meniscectomy as well as to assess the frequency of postoperative nausea&vomiting, respiratory depression, pruritus, urinary retention, and constipation and to compare the time to discharge. PATIENTS AND METHODS: This prospective randomized double-blind study was performed between August 2013 and August 2014 on 75 patients (32 males, 43 females; mean age 46.7±13 years; range, 18 to 75 years) with American Society of Anesthesiologists scores of I-II scheduled for unilateral meniscectomy. Patients were randomized to receive 0.5 mg.kg-1 ketamine (group K1), 1 mg.kg-1 ketamine (group K2) or saline (group S) to a total volume of 20 mL intraarticularly at the end of the surgery. All patients were performed periarticular 10 mL 0.5% bupivacaine infiltration. Visual analog scale at rest and during passive knee movement was used to evaluate pain both preoperatively and at postoperative 0, 30 min, and 1, 2, 4, 6, 12, and 24 h. Time to first analgesic requirement and morphine consumption were recorded. RESULTS: Visual analog scale scores at rest and during movement at postoperative 0 were significantly reduced in group K2 compared with group S (p<0.05). The first analgesic requirement time was significantly longer in group K1 (76.9±25.2 min) and group K2 (93.4±26.1 min) than group S (29.3±7.1 min). Morphine consumption was lower in group K2 compared to group K1 and group S at postoperative 30 min, and 1 and 2 h. However, 24-h morphine consumption was similar in all groups. CONCLUSION: Intraarticular injection of 0.5 mg.kg-1 and 1 mg.kg-1 ketamine for postoperative pain management provided similar analgesic efficacy. However, high dose ketamine more noticeably decreased opioid requirement in the early postoperative period.