Perceived thickness and creaminess modulates the short-term satiating effects of high protein drinks

Previous research suggests that increasing beverage protein content enhances subsequent satiety, but whether this effect is entirely attributable to post-ingestive effects of protein or is partly caused by the distinct sensory characteristics imparted by the presence of protein remains unclear. To try and discriminate nutritive from sensory effects of added protein, we contrasted effects of three higher energy (c. 1.2MJ) and one lower energy (LE: 0.35MJ) drink preloads on subsequent appetite and lunch intake. Two higher energy drinks had 44% of energy from protein, one with the sensory characteristics of a juice drink (HP-) and the second thicker and more creamy (HP+). The high-carbohydrate preload (HC+) was matched for thickness and creaminess to the HP+ drink. Participants (healthy male volunteers, n=26) consumed significantly less at lunch after the HP+ (566g) and HC+ (572g) than after HP- (623g) and LE (668g) drinks, although the compensation for drink energy accounted for only 50% of extra energy at best. Appetite ratings indicated that participants felt significantly less hungry and more full immediately before lunch in HP+ and HC+ compared to LE, with HP- intermediate. The finding that protein generated stronger satiety in the context of a thicker creamier drink (HP+ but not HP-), and that an isoenergetic carbohydrate drink (HC+) matched in thickness and creaminess to the HP+ drink generated the same pattern of satiety as HP+ both suggest an important role for these sensory cues in the development of protein-based satiety

Complexation between oleanolic and maslinic acids with native and modified cyclodextrins

Oleanolic (OA) and maslinic (MA) acids are two natural triterpenoids with a wide range of beneficial effects for human health. However, their low solubility and permeability make their application in the food or industry difficult. The complexation of OA and MA with alpha- beta-, gamma-, HP-alpha-, HP-beta- and HP-gamma-CDs under different pH and temperature conditions has been studied. Neither alpha- nor HP-alpha-CDs formed inclusion complexes, while beta-, HP-beta- and HP-gamma-CDs provided AL type and gamma-CDs BS phase solubility diagrams. Complexation was shown to be more stable in the case of MA but complexation efficiency was greater for OA. Increasing the pH and temperature of the complexation media tended to improve the complexation process with triterpenic acids.Agencia de Ciencia y Tecnología de la Región de Murcia under the project PFEseneca/06/10Ciencias de la Alimentació

hp-Version discontinuous Galerkin finite element methods for semilinear parabolic problems

We consider the hp-version interior penalty discontinuous Galerkin finite element method (hp-DGFEM) for semilinear parabolic equations with mixed Dirichlet and Neumann boundary conditions. Our main concern is the error analysis of the hp--DGFEM on shape--regular spatial meshes. We derive error bounds under various hypotheses on the regularity of the solution, for both the symmetric and non--symmetric versions of DGFEM

Optimal Error Estimates for the hp–Version Interior Penalty Discontinuous Galerkin Finite Element Method

We consider the hp-version interior penalty discontinuous Galerkin finite element method (hp-DGFEM) for second-order linear reaction-diffusion equations. To the best of our knowledge, the sharpest known error bounds for the hp-DGFEM are due to Riviere, Wheeler and Girault [9] and due to Houston, Schwab and Süli [6] which are optimal with respect to the meshsize h but suboptimal with respect to the polynomial degree p by half an order of p. We present improved error bounds in the energy norm, by introducing a new function space framework. More specifically, assuming that the solutions belong element-wise to an augmented Sobolev space, we deduce hp-optimal error bounds