Positron emission tomography-based assessment of metabolic gradient and other prognostic features in sarcoma

Intratumoral heterogeneity biomarkers derived from positron emission tomography (PET) imaging with fluorodeoxyglucose (FDG) are of interest for a number of cancers, including sarcoma. A range of radiomic texture variables, adapted from general methodologies for image analysis, has shown promise in the setting. In the context of sarcoma, our group introduced an alternative model-based approach to the measurement of heterogeneity. In this approach, the heterogeneity of a tumor is characterized by the extent to which the 3-D FDG uptake pattern deviates from a simple elliptically contoured structure. By using a nonparametric analysis of the uptake profile obtained from this spatial model, a variable assessing the metabolic gradient of the tumor is developed. The work explores the prognostic potential of this new variable in the context of FDG-PET imaging of sarcoma. A mature clinical series involving 197 patients, 88 of whom have complete time-to-death information, is used. Texture variables based on the imaging data are also evaluated in this series and a range of appropriate machine learning methodologies are then used to explore the complementary prognostic roles for structure and texture variables. We conclude that both texture-based and model-based variables can be combined to achieve enhanced prognostic assessments of outcome for patients with sarcoma based on FDG-PET imaging information

"Now, I'm magazine detective the whole time": Listening and responding to young people's complex experiences of popular physical culture

Popular physical culture serves as a site, subject and medium for young people's learning (Sandford & Rich, 2006) and impacts their relationship with physical education, physical activity and the construction of their embodied identities. This paper addresses the potential of scrapbooking as a pedagogical and methodological tool to facilitate physical education researchers and teachers to listen to, and better understand and respond to extend students' existing knowledge of, and critical engagement with popular physical culture. The data draws from a three year Participatory Action Research project that was undertaken in an urban, secondary school and was designed to engage 41 girls (aged 15-19) in understanding, critiquing and transforming aspects of their lives that influenced their perspectives of their bodies and their physical activity and physical education engagement. In this paper the focus is on the engagement of eleven of these girls in a five week popular physical culture unit. The students' scrapbooks, audio-recordings of classes, a guided conversation, and field notes constitute the data sources. Findings suggest scrapbooking has the potential to allow researchers access, understand and respond to students' perspectives on popular physical culture and their lives in a way that other methods may not. Pedagogically, scrapbooking supported students in critically appraising and making meaning of "scraps" of popular physical culture

The impact of sugar particle size manipulation on the physical and sensory properties

peer-reviewedThe overall objective of this research was to assess the effect of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. A control sugar (commercially available, 200-5181 μm) and four of its sieved sugar separates (mesh size of 710, 500, 355 and 212 μm) were determined by grinding and sieving. The particle diameter and diameter distributions of the control sugar and each sugar fraction were measured. As a result, five sugar treatments were determined for chocolate brownie formulations; Control (C200-5181 μm), Large-particle replacement (LPR924-1877 μm), Medium-particle replacement (MPR627-1214 μm), Small-particle replacement (SPR459-972 μm) and a known MIX sample. Samples were tested using sensory (hedonic & intensity), instrumental (texture and colour) and compositional analyses (moisture and fat). Brownie samples containing the smallest sugar fraction (SPR459-972 μm) were perceived as significantly sweeter than any other sample (p < 0.05). Brownies containing this fraction were also the softest and moistest samples (p < 0.05). Texture liking was significantly associated with the LPR924-1877 μm brownie (p < 0.05). Darkness of brownie samples increased (p < 0.05) as sugar particle size decreased. Therefore, sugar particle size alteration affects the physical and sensory properties of chocolate brownies and could be used as a viable approach to reduce sugar in confectionery-type products

Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients

peer-reviewedHigh levels of sucrose in foods present a great risk of obesity and type 2 diabetes. Therefore a low sucrose intake is strongly recommended. Sweet baked products incorporate high levels of sucrose. Sucrose in the original cake formulation was reduced and replaced with apple pomace, whey permeate, oligofructose, polydextrose. An acceptable sucrose reduction of between 21 and 27% was achieved. Cakes containing apple pomace had the lowest specific volume (1.8 cm3/g) and highest crumb firmness (8.60 N) (P < .05). Apple pomace and whey permeate had a significantly decreased L* values of the crust (P < .05). Moisture content of the cake crumb was increased significantly with the addition of oligofructose, whey permeate and polydextrose. All treatments resulted in a significant increase of the water activity of the cake crumb compared to the control (P < .05). Crumb cell structure was maintained as shown by 2-D and confocal imaging. Sensory trials revealed the reformulated cakes were acceptable to panellists

Towards a complete 3D morphable model of the human head

Three-dimensional Morphable Models (3DMMs) are powerful statistical tools for representing the 3D shapes and textures of an object class. Here we present the most complete 3DMM of the human head to date that includes face, cranium, ears, eyes, teeth and tongue. To achieve this, we propose two methods for combining existing 3DMMs of different overlapping head parts: i. use a regressor to complete missing parts of one model using the other, ii. use the Gaussian Process framework to blend covariance matrices from multiple models. Thus we build a new combined face-and-head shape model that blends the variability and facial detail of an existing face model (the LSFM) with the full head modelling capability of an existing head model (the LYHM). Then we construct and fuse a highly-detailed ear model to extend the variation of the ear shape. Eye and eye region models are incorporated into the head model, along with basic models of the teeth, tongue and inner mouth cavity. The new model achieves state-of-the-art performance. We use our model to reconstruct full head representations from single, unconstrained images allowing us to parameterize craniofacial shape and texture, along with the ear shape, eye gaze and eye color.Comment: 18 pages, 18 figures, submitted to Transactions on Pattern Analysis and Machine Intelligence (TPAMI) on the 9th of October as an extension paper of the original oral CVPR paper : arXiv:1903.0378

The impact of sugar particles size and natural substitutes for the replacement of sucrose and fat in chocolate brownies: Sensory and physicochemical analysis

As fat contributes important textural properties such as lubricity and tenderness to cakes, it is plausible to focus on ways to increase the perception of these properties with the aim of creating the illusion of a higher fat. The utilisation of small sugar particles has been shown to increase the moist and soft texture of Chocolate Brownies. The present study assessed three different sugar particle sizes in their ability to create the illusion of fat content and therefore their ability to permit fat replacement (FR) in this product. The unground commercial sugar (200-5181 µm) was used as the control (UC) and two of its sieved sugar separates, Large (L924-1877 µm) and Small (S459-972 µm) were investigated. For each, fat was replaced using pureed black beans. The most accepted sample was used for sucrose replacement (SR) using inulin and Rebaudioside A. (Reb A.). Samples containing the smallest sugar fraction with 25% FR were most significantly associated overall acceptability (OA) (p<0.01). The application of small sugar particles did not significantly negatively affect OA or liking of samples at a level of 75% FR compared to the other two sugar fractions. The utilisation of small sugar particles (459-972 µm) in the preparation of baked goods could aid baking & industry professionals in reducing the fat content of cake-like products

Physical education in all sorts of corners: Student activists transgressing formal physical education curricular boundaries

The data for this paper were generated during a 3-year, participatory action research project, with 41 female coresearchers and activists ages 15-19 years old, within and beyond the walls of a secondary school. The two questions we sought to answer were (a) what happens when we engage with students to challenge formal physical education curricular boundaries and connect with students' physical culture; and (b) what are the benefits and the challenges associated with engaging in this sort of practical activism? The findings suggest that a boundary-crossing approach to physical education can facilitate students in finding their own meanings in physical education and physical activity. Supporting boundary-crossing practices is, however, a time- and thought-intensive pedagogical design, which will be challenging for many physical education teachers