Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features

[EN] The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour TDS (F-TDS). Oral activity while eating biscuits with and without conducting a TDS task was recorded using a 3.dimensional motion capture system to monitor the evolution of jaw movements. The results showed that oral activity evolved over the consumption time, differed depending on the texture of the sample and was affected to a small but significant extent when a TDS task was performed simultaneously (the differences averaged < 4 cycles, 1 s in duration, 0.1 cycles/s in frequency, and 1 mm in lateral displacement). The biscuit samples were affected equally. Almost no differences were found on comparing oral activity during the execution of the T-TDS and the F-TDS tasks. Overall, the present results show differences in oral activity even for food products of the same category with subtle differences in composition. Performing TDS tasks (regardless of their modality) during sample consumption affected the total number, frequency and lateral amplitude of the chewing movements which should be taken into account for future research. However, these differences were small and affected both samples equally.The authors are grateful to the Spanish Ministry of the Economy and Competitiveness (AGL-2016-75403-R, Spain) and to the Regional Government of Valencia (Project Prometeo 2017/189, Spain) for financial support.Rizo, A.; Jimenez-Pérez, I.; Camacho-García, A.; Fiszman, S.; Pérez-Soriano, P.; Tarrega, A. (2019). Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features. Food Quality and Preference. 76:109-117. https://doi.org/10.1016/j.foodqual.2019.04.005S1091177

Ostectomía en Cuña de la Tibia como Tratamiento de la Rotura del Ligamento Cruzado Anterior. Estudio Retrospectivo

Analizar los resultados retrospectivos de 52 ostectomías en cuña de la tibia como tratamiento de la rotura del ligamento cruzado anterior. Específicos: • Caracterizar la población con rotura de ligamento cruzado anterior. • Describir los tipos de rotura y lesiones asociadas. • Calcular el ángulo de inclinación de la meseta tibial pre y post quirúrgico. • Analizar la evolución y resultados de la técnica de la ostectomía tibial en cuña

Effect of an opinion app on expectations and emotional responses of young consumers toward white wines

In this study, we aimed to investigate the effect of information from the Vivino app (opinion reviews and user ratings) on the response of consumers toward commercial white wines, focusing on the emotional responses evaluated using emojis. Two groups of 160 young consumers (18–35 years old) evaluated eight commercial white wine bottles under two conditions: with and without the Vivino app information. For each wine bottle, the emotional response, expected liking, and purchasing intention were recorded. The emoji survey was effective at capturing relevant emotions elicited by the different wine bottles, discriminating those that evoked approval, love, and joy; laughs and complicity; indifference and disappointment; or disapproval and distrust. When consumers evaluated the wine while having the reviews and ratings from the Vivino app, their emotional response, expected liking, and purchase intention changed. The app information widened the differences between samples both in hedonic expectation and emotional profile. Individual opinion comments affected consumer attitudes more than ratings, especially negative ones.The authors are grateful to the Spanish National Research Council (CSIC) “Ayudas a la Atracción de Talento CSIC, Ref. 20217AT005” for financial support.Peer reviewe