The parent?infant dyad and the construction of the subjective self

Developmental psychology and psychopathology has in the past been more concerned with the quality of self-representation than with the development of the subjective agency which underpins our experience of feeling, thought and action, a key function of mentalisation. This review begins by contrasting a Cartesian view of pre-wired introspective subjectivity with a constructionist model based on the assumption of an innate contingency detector which orients the infant towards aspects of the social world that react congruently and in a specifically cued informative manner that expresses and facilitates the assimilation of cultural knowledge. Research on the neural mechanisms associated with mentalisation and social influences on its development are reviewed. It is suggested that the infant focuses on the attachment figure as a source of reliable information about the world. The construction of the sense of a subjective self is then an aspect of acquiring knowledge about the world through the caregiver's pedagogical communicative displays which in this context focuses on the child's thoughts and feelings. We argue that a number of possible mechanisms, including complementary activation of attachment and mentalisation, the disruptive effect of maltreatment on parent-child communication, the biobehavioural overlap of cues for learning and cues for attachment, may have a role in ensuring that the quality of relationship with the caregiver influences the development of the child's experience of thoughts and feelings

Effects Of Pretreatment With Gamma Rays Or Microwaves On Storage Stability Of Dry Beans

The objective of this work was to study the effects of gamma radiation or microwave treatment on physical, chemical, and sensorial properties of dry beans during storage. Microwave treatment for 2 min or gamma irradiation at 2 kGy was applied. Samples were stored at 4-5°C in a refrigerator and at 30°C, 75% relative humidity (RH), for 6 months. The hydration capacity of samples stored at 4-5 °C for 6 months was about 60% that of samples stored at 30°C, 75% RH. Gamma radiation increased the hydration rate and decreased cooking time and hardness of the seeds, whereas microwave treatment resulted in increased hardness and cooking time. Sensorial attributes were preserved in all samples kept under refrigeration (4-5°C) but deteriorated considerably at 30°C, 75% RH. Overall, the sensory properties of the irradiated samples did not differ (p ≤ 0.05) from those of the controls, while the microwave-treated samples presented inferior sensorial properties. Storage for 6 months at 30°C, 75% RH, reduced phytate to 50% of the original values in the control and irradiated samples and to 60% in the microwave-treated sample. For the same storage condition and time, methionine was reduced to 72,75, and 63% of original value, in the control, irradiated, and microwave-treated samples, respectively. © 1993 American Chemical Society.411017101715BB/G016240/1; BBSRC; Biotechnology and Biological Sciences Research Counci

Measurement Of The Relative Sweetness Of Stevia Extract, Aspartame And Cyclamate/saccharin Blend As Compared To Sucrose At Different Concentrations

Special diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin - two parts of cyclamate and one part of saccharin - (C/S) with the increase in their concentrations, and in neutral and acid pH in equisweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated the potency of all sweeteners decreased as the level of sweetner increased in equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.542119130Hanger, L.Y., Lotz, A., Lepeniotis, S., Descriptive profiles of selected high intensity sweeteners (IRS) HIS blends and sucrose (1996) J Food Sci, 61 (2), pp. 456-864Higginbotham, J.D., L'état présent des aspartame. stévioside et autres édulcorants (1982) La Sucrerie Belge, 101, p. 235Crosby, G.A., New sweeteners (1976) CRC in Food Sci Nutr, 297 JUNHomler, B.E., (1988) Low Calorie Products, , Birch CG, Lindle MG (eds), London: Elsevier Applied ScienceCloningert, M.R., Baldwin, R.E., L-aspartyl-L-phenylalanine methyl ester (aspartame) as a sweetener (1974) J Food Sci, 39, p. 347Tunaley, A., Thomson, D.M.H., McEwan, J.A., Determination of equi-sweet concentrations of nine sweeteners using a relative rating technique (1987) Int J Food Sci Tech, 22 (6), p. 627Redlinger, P.A., Setser, C.S., Sensory quality of selected sweeteners: Aqueous and lipid model systems (1987) J Food Sci, 52, p. 45Wie, S.G., Beyts, P.K., Sensory characteristics of sucralose and other high intensity sweeteners (1992) J Food Sci, 57 (4), p. 1014Baldwin, R.E., Korschgen, B.M., Intensification of fruit flavors by aspartame (1979) J Food Sci, 44, p. 938Bakal, A.I., O'Brien Nabors, L., (1986) Alternative Sweeteners, , O'Brien Nabors L, Gelardi RC (eds), New York: Marcel DekkerDuBois, E., Diterpenoid sweeteners: Syntesis and sensory evaluation of stevioside analogues nondegradable to steviol (1981) J Med Chem, 24, p. 1269Kinghorn, A.D., Soejarto, D.D., (1985) Economic and Medicinal Plant Research, , London: Academic PressSoejarto, D.D., Kinghorn, A.D., Farnsworth, N.R., Potential sweetening agents of plant origin. III. Organoleptic evaluation of stevia leaf herbarium samples for sweetness (1982) J Nat Prod, 45, p. 590Yamaguchi, S., Yoshikawa, T., Ikeda, S., Ninomyia, T., Studies on the taste of some sweet substances part I. Inter-relationships among them (1970) Agric Biol Chem, 34, p. 181Ennis, D.M., (1990) Chemical Senses, 14 (4), p. 597Stone, H., Oliver, S.M., Measurement of the relative sweetness of selected sweeteners and sweetener mixtures (1969) J Food Sci, 34, p. 215Giovanni, M.E., Pangborn, R.M., Measurement of taste intensity and degree of linking of beverages by graphic scales and magnitude estimation (1983) J Food Sci, 48, p. 1175Wiseman, J.J., McDaniel, M.R., Modification of fruit flavors by aspartame and sucrose (1991) J Food Sci, 56, p. 1668Moskowitz, H.R., Ratio scales of sugar sweetness (1970) Percep Psychoph, 7 (5), p. 315Bartoshuk, L.M., Renert, K., Rodin, J., Stevens, C., Effects of temperature on the perceived sweetness of sucrose (1982) Physiol Behav, 28, p. 905Hashimoto, Y., Moriyasu, M., Determination of sweet components in Stevia rebaudiana by high-perfomance liquid chromatograph. Ultraviolet detection (1978) Shoyakugaku Zasshi, 32 (2), p. 209Stevens, S.S., On the psychophysical law (1957) Psychol Rev, 64, p. 153Gremby, T.H., Intense sweeteneres for the food industry: An overview (1991) Trends Food Sci Tech, 1991 JAN, p. 2Isima, N., Kakayama, O., Sensory evaluation of stevioside as a sweetener (1976) Rep Nat Food Res Inst, 31, p. 80Inglett, G.E., (1974) Symposium: Sweeteners, , Westport, CT: AVI Publishing CoBeck, C.I., Sweetness, character, and applications of aspartic acid-based sweeteners (1974) Symposium: Sweeteners, , Inglett GE (ed), Westport, CT: AVI Publishing CoHarrison, S.K., Bernhardt, R.A., Time-intensity sensory characteristics of sacharin, xylitol and galactose and their effect on the sweetness of lactose (1984) J Food Sci, 49, p. 78

Sensory Quality Of Low-sugar Orange Gels With Gellan, Xanthan And Locust Bean Gums

Effects of reducing the sucrose content (from 55 to 30° Brix in the final product) and of the use of gellan gum or a mixture of gellan, xanthan and locust bean gums (3:1:1) on the mechanical characteristics (maximum rupture force and deformation at rupture) of orange gels prepared with 15% w/w fruit pulp, sucrose and different amounts of hydrocolloids (0.25, 0.4, 0.55 and 0.7% w/w) were studied by uniaxial compression. The concentration of aspartame needed to compensate for sweetness loss was determined by a paired-comparison constant-stimulus method. Sensory characteristics (texture, appearance and flavour) of low-sugar orange gels (30° Brix) with 0.5% w/w aspartame and different amounts (0.55 and 0.7% w/w) of gellan or the mixture of gums were analysed by the free choice profile method in comparison with the high-sucrose reference material (55° Brix and 0.4% w/w gellan). Use of the mixture of gums permitted the obtention of low-sugar orange gels showing mechanical characteristics similar to those of the reference gel, though some differences in texture were perceived. The low-sugar gels were slightly lighter in colour and slightly more bitter and refreshing than the reference sample. © Springer-Verlag 1997.2043183188Fiszman, S.M., Costell, E., Duran, L., (1986) Food Hydrocolloids, 1, pp. 113-120Nussinovitch, A., Peleg, M., (1990) J Food Process Preserv, 14, pp. 267-270Nussinovitch, A., Kopelman, I.J., Mizrahi, S., (1991) Lebensm Wiss Technol, 24, pp. 214-217Fiszman, S.M., Duran, L., (1992) Carbohydr Polym, 17, pp. 11-17Carbonell, E., Costell, E., Duran, L., (1991) J Food Sci, 56, pp. 1384-1387Larson-Powers, N., Pangborn, R.M., (1978) J Food Sci, 44, pp. 41-46Larson-Powers, N., Pangborn, R.M., (1978) J Food Sci, 44, pp. 47-51Chai, E., Oakenfull, D.G., McBride, R.L., Lane, A.G., (1991) Food Australia, 43, pp. 256-259Costell, E., Trujillo, C., Damasio, M.H., Duran, L., (1995) J Sensory Stud, 10, pp. 163-179(1994) Official Journal of European Communities, , Directive No. 94/35/CEGibson, W., (1992) Thickening and Gelling Agents for Food, pp. 227-249. , Imeson A (ed) Blackie Academic & Professional, LondonSanderson, G.R., (1990) Food Gels, pp. 201-232. , Harris P (ed) Elsevier Applied Science, LondonKang, K.S., Pettitt, D.J., (1993) Industrial Gums, pp. 371-379. , Whistler RL, BeMiller JN (eds) Academic Press, San DiegoSanderson, G.R., Bell, V.L., Burgum, D.R., Clark, R.C., Ortega, D., (1988) Gums and Stabilisers for the Food Industry, 4, pp. 301-308. , Phillips GO, Wedlock DJ, Williams PA (eds) IRL, OxfordDuran, L., Trujillo, C., Izquierdo, L., Costell, E., (1996) Food Quality and Preference, , in pressDuran, L., Costell, E., Fiszman, S.M., (1987) Physical Properties of Foods, 2, pp. 429-443. , Jowitt R, Escher B, McKenna B, Roques M (eds) Elsevier Applied Science, LondonAmerine, M., Pangborn, R.M., Roessler, E., (1965) Principles of Sensory Evaluation of Food, , Academic press, New YorkBurgard, D.R., Zuznicki, J.T., (1990) Chemometrics: Chemical and Sensory Data, pp. 75-91. , CRC, Boca Raton, Fla(1979) Análisis Sensorial. Guia para la Instalación de Una Sala de Cata, , AENOR. Ministerio de Industria y Energia, MadridGains, N., Thomson, D.M.H., (1990) J Sensory Stud, 5, pp. 177-192Gains, N., Thomson, D.M.H., (1990) Food Qual Pref, 2, pp. 39-47Frank, R.A., Mize, S.J., Carter, R., (1989) Chem Sens, 14, pp. 621-632Ayya, N., Lawless, H.T., (1992) Chem Sens, 17, pp. 245-259Kim, S.H., Dubois, G.E., (1991) Handbook of Sweeteners, pp. 116-178. , Marie S, Piggott JR (eds) Blakie, GlasgowGiese, J.H., (1992) Food Technol, 7, pp. 70-80Samundsen, J.A., (1985) J Food Sci, 50, pp. 1510-1511Redlinger, P.A., Setser, C.S., (1987) J Food Sci, 52, pp. 451-454Ott, D.B., Edwards, C.L., Palmer, S.J., (1991) J Food Sci, 56, pp. 535-54

Influence Of Composition On Non-oral Texture Of Kappa-carrageenan-locust Bean Gum-guar Gum Mixed Gels

Ten non-oral texture attributes of kappa-carrageenan-locust bean gum gels and kappa-carrageenan-locust bean gum-guar gum gels were evaluated in three steps: (1) compressing gels between fingers without breaking; (2) breaking gels between fingers; and (3) cutting gels with a knife. The study was performed in two series of seven samples of 0·5 % and 0·75 % total hydrocolloids concentration, the proportion of gum varying from 0 to 60 %. When both gums were used their ratio was 1:1. The modification of texture attributes produced by type and proportion of gums added to kappa-carrageenan gels was studied by using analysis of variance, multivariate analysis of variance and multidimensional scaling. Type of gum, gum concentration and their interaction showed significant effects on the non-oral texture of gels. Locust bean gum substitution produced the strongest gels. © 1994.53195201Baidón, Fiszman, Costell, Durán, Sinéresis de los geles de agar y de kappa-carragenato. Influencia de la adición de gomas de garrofín y de guar (1987) Rev. Agroquím. Tecnol. Aliment., 27 (4), pp. 545-555Cairns, Morris, Miles, Brownsey, Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum (1986) Food Hydrocolloids, 1 (1), pp. 89-93Christensen, Trudsoe, EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS (1980) Journal of Texture Studies, 11, pp. 137-147Costell, Damásio, Izquierdo, Durán, Selección de un equipo de catadores para el análisis descriptivo de la textura no oral de geles de hidrocoloides (1989) Rev. Agroquím. Tecnol. Aliment., 29 (3), pp. 375-383Costell, Damásio, Izquierdo, Durán, Composite mechanical behaviour of carrageenan-gum mixed gels. Influence of composition (1992) Food Hydrocolloids, 6 (3), pp. 275-284Damásio, Costell, Análisis sensorial descriptivo: Generación de descriptores y selección de catadores (1991) Rev. Agroquím. Tecnol. Aliment., 31 (2), pp. 165-178Damásio, Capilla, Costell, Durán, Influencia de la composición en las propiedades mecánicas de geles mixtos de kappa-carragenato, goma de garrofín y goma guar. Resistencia a la penetración (1990) Rev. Agroquím. Tecnol. Aliment., 30 (1), pp. 109-121Damásio, Capilla, Costell, Durán, Influencia de la composición en las propiedades mecánicas de geles mixtos de kappa-carragenato, goma de garrofín y goma guar. Resistencia al corte (1990) Rev. Agroquím. Tecnol. Aliment., 30 (2), pp. 254-265Damásio, Fiszman, Costell, Durán, Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements (1990) Food Hydrocolloids, 3 (6), pp. 457-464Durán, Damásio, Costell, Izquierdo, Non-oral texture evaluation of mixed gels. Selection of parameters (1989) Food Properties and Computer-Aided Engineering of Food Processing Systems, pp. 321-326. , R.P. Singh, A.G. Medina, Kluwer Acad. Publ, DordrechtFiszman, Baidón, Costell, Durán, Propiedades funcionales de la goma de garrofín. Influencia en la resistencia a la compresión de geles de agar y de kappa-carragenato (1987) Rev. Agroquím. Tecnol. Aliment., 27 (4), pp. 519-529Glicksman, Red seaweed extracts (agar, carrageenan and furcellaran) (1983) Food Hydrocolloids, 2, pp. 73-113. , M. Glicksman, CRC Press, Boca RatonKruscal, Multidimensional scaling and other methods of discovering structure (1977) Statistical Methods for Digital Computers, 3, pp. 296-339. , K. Enslein, A. Raslton, H. Wilf, John Wiley & Sons Inc, New YorkPowers, Cenciarelli, Shinholser, El uso de programas estadísticos generales en la evaluacion de los resultados sensoriales (1984) Rev. Agroquím. Tecnol. Aliment., 24 (4), pp. 469-484Stanley, Carrageenans (1990) Food Gels, pp. 79-119. , P. Harris, Elsevier Applied Science, LondonStone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 24Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 26Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), pp. 28-29Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 32Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 34Trudsoe, Hydrocolloids - What Can They Do? How Are They Selected? (1988) Canadian Institute of Food Science and Technology Journal, 21 (3), pp. 229-23