bluuebunny/crossref_metadata_2025 huggingface dataset:
APPLICABILITY OF RAPID PAPER KITS FOR TOTAL AND COLIFORMS/E. COLI COUNTS OF RAW MILK
Authors: TUITEMWONG KOORANEE , MANEERAT SUJIRA , TUITEMWONG PRAVATE
Published: May 2007

The paper test kits developed for total bacterial count in 18–24 h (PKTs 3 formula) and for total coliforms/E. coli counts in 12–18 h (PKCs 10 formula) were evaluated against pure cultures often strains of bacteria: Escherichia coli, Enterobacter aerogenes, Citrobacter freundii, C. diversus, C. amlonaticus, Klebsiella pneumoniae, Salmonella Typhimurium, S. Typhi, S. Paratyphi A, Shigella flexneri, Bacillus cereus and Staphylococcus aureus. The cell suspensions in 0.85% sterile saline water were loaded onto paper kits and incubated at 30C for total counts and 37C for total coliform/E. coli counts. Simple regression analysis of the data showed a strong correlation between the paper kits and standard methods (P < 0.05) with r2 values of 0.98 for PKTs and 0.97 for PKCs. Other noncoliforms such as S. Typhimurium, S. Typhi, S. Derby, S. Paratyphi A, S. flexneri, Gram positive B. cereus, and S. aureus, could not grow on PKCs. Both PKTs and PKCs were very simple and easy to use by either trained or untrained personnel in laboratories and in fieldwork. The cost per fieldwork sample is very low, therefore it shows great promise as an alternative method for the enumeration of total bacterial and coliforms/E. coli counts of raw milk.
ENUMERATING LISTERIA MONOCYTOGENES IN FOOD: A PROBLEM OF LOW NUMBERS
Authors: BESSE N. GNANOU , COLIN P.
Published: May 2007

Listeria monocytogenes is recognized as a serious foodborne pathogen in humans. However, an adequate enumeration method is still lacking for the examination of food products which are usually contaminated at low levels, < 100 CFU g−1. The improvement of Listeria enumeration has given place to a considerable sum of research tasks, leading to the proposal of several alternative methods. Several attempts to enumerate L. monocytogenes with the most probable number technique or with methods based on molecular biology or bacteria concentration techniques have been reported. The objective of this paper is to synthesize the current knowledge concerning L. monocytogenes enumeration, by focusing particularly on the problem of the enumeration of low numbers.
COMPARISON OF THREE POLYMERASE CHAIN REACTION‐BASED METHODS FOR THE DETECTION OF LISTERIA MONOCYTOGENES IN FOOD
Authors: KACLÍKOVÁ E. , ORAVCOVÁ K. , KUCHTA T. , PANGALLO D.
Published: May 2007

Three PCR‐based methods for the detection of Listeria monocytogenes in food (BAX for Screening, Probelia and a method according to Kaclíková et al. (2003) were compared on the basis of the determination of detection limits for 15 artificially contaminated food products. Detection limits of all methods for all samples were 100 cfu per 10 g, with the exception of three cheese samples which did not produce valid results because of the inhibition of Probelia PCR. Detection limits for nonviable L. monocytogenes cells were sufficiently high ( 109 cfu per 10 g) for BAX and the method according to Kaclíková et al. (2003), but considerably low ( 106 cfu per 10 g) for Probelia. The results demonstrate that BAX for Screening as well as the Kaclíková et al. (2001) method fulfill the sensitivity requirements for a rapid alternative method for the detection of L. monocytogenes in food, which would be equivalent to the standard method EN ISO 11290–1.
EFFECT OF BACTERIAL PROTEIN EXTRACTION REAGENT COMBINED WITH SODIUM AZIDE ON THE DETECTION OF ESCHERICHIA COLI O157:H7 USING IMMUNOMAGNETIC‐ELECTROCHEMILUMINESCENCE 1
Authors: WIJEY C. , CRAWFORD C.G. , TU S.‐I. , PAOLI G.C.
Published: May 2007

Immunomagnetic capture combined with electrochemiluminescent detection (IM‐ECL) is a rapid and sensitive method for the detection of pathogenic microorganisms from food. Prior to ECL detection enriched samples are often heated to reduce the viability of pathogens. In this work, a number of cell‐lysis reagents and biocides were examined as alternatives to the heat treatment step to decrease bacterial viability in enriched samples as well as to improve the IM‐ECL detection of Escherichia coli O157:H7. A combination of Bacterial Protein Extraction Reagent (B‐PERTM), a nonionic detergent, and sodium azide (NaN3) decreased bacterial viability to below the level of detection (<10 cells/mL) in ground beef enrichments and resulted in a 6‐fold increase in the sensitivity of IM‐ECL detection ofE. coli O157:H7.
EVALUATION OF THREE SCALING METHODS FOR HEDONICS
Authors: PEARCE JACQUELINE H. , KORTH BRUCE , WARREN CRAIG B.
Published: May 2007

A collaborative study of twenty‐three laboratories was conducted to compare the relative effectiveness of three scales: two forms of magnitude estimation scaling and one form of a category scale in the measurement of hedonic response to a controlled stimulus. Responses from 553 individual judges show that all scales yield hedonic measurements that are very similar in both direction and magnitude of difference between the stimuli. No scale showed any clear superiority in reliability, precision, or discrimination. Selection of a scale must be based on considerations other than the simple form of response.
ESTIMATES OF CARRY‐OVER EFFECTS IN TWO‐PRODUCT HOME USAGE CONSUMER TESTS
Authors: GACULA M. C. , WASHAM R. W. , BEARD S. A. , HEINZE J. E.
Published: May 2007

In‐house use consumer test data from four studies dealing with three pairs of household products and a pair of antiperspirant products were examined for significant carry‐over (product usage order) effects, which would confound the analysis of treatment (product) effects. In each study, two products were compared using a two‐period crossover design. One hundred twenty panelists participated in each study. A forced choice preference scale or a 9‐point hedonic scale was used to obtain responses from various sensory attributes. In all studies, the estimates of carry‐over effects were not significant at the 5% level. Transformation of hedonic scale data into preference dichotomy also gave estimates of carry‐over effects which were not significant at the 5% level, but led to a loss of test sensitivity for detecting treatment differences. The authors recommend that all comparative crossover design studies in sensory evaluation be monitored for carry‐over effects and that statistically determined sample size should be used to reduce the possibility of obtaining significant carry‐over effects.
RELEVANCE OF REGRESSION TO THE MEAN TO EPIDEMIOLOGICAL AND CLINCAL STUDIES: A REVIEW OF THE LITERATURE
Authors: ALTAN S.
Published: May 2007

Investigation of the relative heights of pairs of fathers and sons led the famous 19th century scientist, Sir Francis Galton, to the concept known as “regression to the mean.” Gallon observed that sons of extremely tall or extremely short fathers tended to be less extremely tall or short. The concept has since been ‐ found to apply to virtually any experiment requiring a test‐retest design. On the average, the bottom group on the first test will tend to increase, and the top group will on average decrease on the retest. For example, a clinical study requiring an initially high blood pressure baseline value (screening value), might decrease as a group on a subsequent retest, perhaps merely due to a regression effect. One way to account for possible bias due to regression effects is by using an appropriate control group. In the absence of a control group, James (1973) has developed some useful formulas for estimating the expected regression effect, when a truncated population is being sampled. Choice of an appropriate baseline value should also be guided by consideration of the potential effects of regression.
A LEXICON OF POND‐RAISED CATFISH FLAVOR DESCRIPTORS
Authors: JOHNSEN PETER B. , CIVILLE GAIL VANCE , VERCELLOTTI JOHN R.
Published: May 2007

A standardized descriptive language for evaluating the flavor of pond‐raised channel catfish has been developed. These terms should help researchers determine the causes of off‐flavors in catfish and evaluate potential solutions to the problem. The fish processing industry should also be able to apply these terms in quality control and new product development.
DESCRIPTIVE QUALITY ANALYSIS OF MUTTON
Authors: RAJALAKSHMI D. , DHANARAJ S. , CHAND NAGIN , GOVINDARAJAN V.S.
Published: May 2007

An objective procedure for descriptive quality analysis of mutton is described. The sensory attributes of tenderness/toughness, succulence, and aroma, and descriptors for five identifiable levels of each attribute were obtained based on panel participation and consensus. Such a participation provided adequate training to the panel for uniform understanding of the descriptors and the quality stages due to age and conditioning. The screening, selection, training, and performance monitoring of the panel has been described in detail. A scale with emphasis on optimum level in each quality attribute has been proposed in place of the usual unipolar general intensity scales. The procedure developed was used to study the effect of stunning and conditioning of mutton from Bannur sheep. A regression of tenderness/toughness rating on Warner‐Bratzler shear, employing a horizontal blade in place of traditional conical blade (WBH, kg. cm−2) has been developed (r = 0.94) and a 95% range of 4.5 to 6.1 kg.cm−2 was found as optimally tender mutton as decided by the panel.
SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA
Authors: MCDANIEL MINA. , HENDERSON LEE ANN. , WATSON BARNEY T. , HEATHERBELL DAVID.
Published: May 2007

A sensory panel was selected and trained to describe the aroma of Pinot noir wines whose only difference was that they were fermented by different strains of malolactic bacteria. The panel developed a ballot consisting of 33 aroma descriptors and rated the wines using a balanced incomplete block statistical design. A final screening of the individual panelist's data was accomplished by use of correlation analysis. Significant differences were found in twenty of the aroma descriptors, showing that the strain of malolactic bacteria selected for use can effect aroma perception.
FACTOR PATTERNS YIELDED BY SUBSETS OF PANELISTS EXAMINING FINNISH SOUR RYE BREAD
Authors: SHINHOLSER KATHLEEN. , HELLEMANN ULLA. , SALOVAARA HANNU. , ELLILÄ MERJA. , POWERS JOHN J.
Published: May 2007

A combination of Bartlett's sphericity test, cluster analysis, factor analysis and Kendall's tau test were utilized to compare the responses of small subsets of panelists to learn whether the factor pattern for panel results pooled was based on agreement among the factor patterns of individual panelists or was merely the mean of a group of diverse patterns. Only tests available in general statistical packages were employed so as to make the procedure one which most investigators could use. The source of the sensory data was descriptive profile analysis applied to 12 attributes of Finnish wholemeal sour rye bread. The factor patterns of the panelists were mostly similar.
SENSORY ASSESSMENT OF OILINESS IN A LOW MOISTURE FOOD
Authors: MELA DAVID J. , CHRISTENSEN CAROL M.
Published: May 2007

Relationships between fat content and perceived oiliness were investigated in a dry, cornmeal‐based snack food. Paired comparisons suggested that substantial differences in fat content (about 15 g/100 g) are required before consistent differences in perceived oiliness are found. Using magnitude estimation, judgments of oiliness intensity were made when stimuli were (1) ingested under normal conditions, (2) ingested with olfactory, visual, and manual tactile inputs eliminated, and (3) simply rubbed between the fingers. The similarity of the oiliness function under these different conditions suggest that perceptions of oiliness are principally derived from oral textural sensations.
COMPARISON OF THE EFFICIENCY OF PAIR, DUO‐TRIO AND TRIANGLE TESTS
Authors: FRANCOIS PIERRE. , SAUVAGEOT FRANCOIS.
Published: May 2007

The pair, duo‐trio and triangle tests were compared, using three levels of instructions with orange drink as medium and sucrose as stimulus. If the subjects know only the nature of the test, the pair test cannot be performed and the frequencies of correct responses above chance of the two other tests do not differ significantly, in this case the triangle test is the more efficient. If the subjects know the nature of the test and the nature of the stimulus, the frequency of correct responses above chance obtained for the pair test is significantly higher than those of the two other tests, in this case the pair test is more efficient. Finally, if the subjects know the nature of the test, the nature of the stimulus and whether or not the sample to be selected contains the stimulus, the conclusions are more difficult to achieve but the triangle test seems to be the more efficient.
APPLICATIONS OF SENSORY SCIENCE WITHIN THE PERSONAL CARE BUSINESS: PART 1
Authors: AUST LOUISE B. , ODDO LINDA P.
Published: May 2007

The traditional methods for evaluating food and beverage products have been successfully adapted to the personal care industry over the past several years.

Difference tests on odors of soaps, cosmetics, antiperspirants, and household products generate information that is useful to the cosmetic soap and detergent chemists.

Experienced panels, known to be capable of detecting differences in personal care products, are used under controlled laboratory conditions. Similarly, personal care products are evaluated by consumers for various skin feel attributes after a single use in the laboratory, or after several uses in a home use situation.

Finally, the descriptive analysis method has been applied to lotions, soaps, antiperspirants, shampoos, and hair mousses. This information is used for a variety of purposes including screening prototypes, competitive evaluations, product development, and claims substantiation. Because perceptions of personal care products present more variability than some food products, unique applications of established sensory methods are required.
APPLICATIONS OF SENSORY SCIENCE WITHIN THE PERSONAL CARE BUSINESS: PART 2
Authors: ODDO LINDA P. , AUST LOUISE B.
Published: May 2007

Sensory testing has been applied to the testing of personal care products for more than 20 years in the form of deodorancy testing. Recently descriptive analysis techniques have been applied to lotions, soaps, antiperspirants, shampoos and other personal care products. Through careful selection, extensive training, control of variables and procedures, a panel of judges have been trained to evaluate these products for their skinfeel properties using anchored numerical scales.

Trained odor judges are used by manufacturers to substantiate deodorant property claims. Judges are selected for their olfactory sensitivity and are trained to evaluate fragrance as well as malodor intensity in a wide variety of products.

The personal care business has become aware that more information is needed to determine why products are perceived to be acceptable in the marketplace. Trained sensory panels are helping to supply marketing and management personnel with this information.
APPLICATIONS OF SENSORY SCIENCE WITHIN THE HOME CARE BUSINESS
Authors: DETHMERS ARYEE. , BOOMSMA JOHN C.
Published: May 2007

Sensory evaluation methods and procedures originally developed for the food and beverage industry are also utilized to conduct evaluations of products for furniture and floor care, laundry care, air care, and insect control. In addition to measuring sensory properties and dealing primarily with “the other senses,” home care product evaluations incorporate assessments of perceived performance as the product interacts with a substrate. Consequently, laboratory evaluations employ a variety of controlled usage conditions — each having specific physical requirements, and evaluations of total performance are conducted under multi‐environmental conditions with product users. This presentation examines how traditional sensory methods have been modified and expanded to accommodate the multidimensional aspects of home care products and R&D decisionmaking.
DETERMINATION OF GUSTATORY SUCROSE THRESHOLD IN WATER BY USE OF A LINEAR SUCROSE GRADIENT
Authors: KUGLER DR. ERNST. , HERTRICH MS. FRÉDÉRIQUE.
Published: May 2007

A novel experimental method was developed which allows the determination of the threshold concentration of sucrose by use of a linear sucrose gradient in water. With this method a continuous tasting of the test‐liquid is possible. A panel of 15 persons experienced in taste‐testing was used. Three gradients of different steepness were applied: 0 to 1.5% (w/w) sucrose in 2 min (I), 3 min (II) and 4 min (III). The results of the new method were compared with those of the standard method (DIN). With gradients I and II we found values which were significantly higher than those of the standard method (I: 0.49% (w/w); II: 0.46% (w/w); DIN: 0.31% (w/w)), whereas with gradient III the same threshold value was found as with the DIN‐Method (III: 0.32% (w/w)).
MAGNITUDE ESTIMATION WITH AND WITHOUT RE‐SCALING
Authors: POWERS JOHN J. , WARE GLENN O. , SHINHOLSER KATHLEEN.
Published: May 2007

Analysis of variance was applied to 3,107 magnitude estimations (ME) obtained upon 173 panelists (16 panels) evaluating the areas of 18 geometric figures. As Butler et al. (1987) pointed out, if a full ANOVA is applied to the values transformed to logarithms, there is no need to re‐scale, i.e., normalize the values as is usually done. In fact, even with re‐scaling, total variability is not accounted for adequately unless all the sources of variation are partitioned out in the analysis. Under some circumstances, re‐scaling is needed: some laboratories re‐scale to the arithmetic mean, others to the geometric one. The error was somewhat greater when the data were re‐scaled to the arithmetic mean. The residuals of the ME values transformed to logarithms conformed essentially to a normal distribution. Kurtosis was greater, 5.30; otherwise the distribution was close to a log normal one. The average coefficient of variation was <10%.
THE RELATION OF REPERTORY GRID/GENERALIZED PROCRUSTES ANALYSIS SOLUTIONS TO THE DIMENSIONS OF PERCEPTION: APPLICATION TO MUNSELL COLOR STIMULI
Authors: GAINS N. , THOMSON D. M. H.
Published: May 2007

The repertory grid method (RGM) was initially devised to determine how individuals construe their worlds. There have been many attempts to extend this principle to look at relationships amongst objects, as seen by groups of individuals. However, to derive the implied consensus representation of the objects, poses conceptual and mathematical problems because of the idiosyncratic nature of constructs elicited using RGM. Generalized Procrustes analysis (GPA) offers a solution since there is no assumption of common interpretation of constructs. It is an implicit but apparently untested assumption of GPA, that mathematical and perceptual structure are analogous. To test this, combined RGM/GPA was applied to color. Using the method of triads, 24 subjects independently described constructs to characterize 26 Munsell color chips differing in Hue, Value and Chroma. Subjects then rated the colors on their own construct scales. The first six dimensions of the consequent color space were interpreted as brightness, greenness, lightness, purple/blueness, redness and yellowness. This differs from expectation only in that the colors were recovered on uni‐polar dimensions rather than red‐green and blue‐yellow continua. However, since the main perceptual attributes of color were recovered the analogy assumption of GPA is supported, as is application to repertory grids.
SENSORY THRESHOLDS: ESTIMATION FROM DOSE‐RESPONSE CURVES
Authors: MARIN ANNA B. , BARNARD J. , DARLINGTON RICHARD B. , ACREE TERRY E.
Published: May 2007

Three methods of threshold estimation are compared for the detection of 1,8‐cineole added to Concord grape juice presented in a semi‐ascending paired difference design (Lundahl et al. 1986). Method A tests the significance of obtaining a nonzero response, method B determines the transition point of a 2‐phase linear model fitted to the data, method C fits a logistic model to the data and defines threshold as the point of maximum curvature, Cmax, of the curve. Method A yields interval estimates of thresholds, the midpoints of which systematically decrease with increasing sample size. Methods B and C yield point estimates of thresholds which do not systematically decrease with increasing sample size, are a feature of the dose‐response curve, and are similar in value to each other.
COMMENTS ON SCRIVEN AND MAK
Authors: DIJKSTERHUIS GARMT. , PUNTER PIETER. , WILLIAMS TONY.
Published: May 2007

In their article Scriven and Mak (1991) claim to have used Generalized Procrustes Analysis (GPA) to analyze their data. However, the Consensus program they used does not perform a GPA. Since 1989 there is a very fast GPA program that runs on microprocessors.
A NEW SIGNIFICANCE TEST FOR CONSENSUS IN GENERALIZED PROCRUSTES ANALYSIS
Authors: WAKELING IAN N. , RAATS MONIQUE M. , MacFIE HALLIDAY J.H.
Published: May 2007

Generalized Procrustes Analysis is frequently used to find a consensus from sensory panel data. Recently King and Arents (1991) have proposed a goodness of fit of the consensus configuration based on Monte‐Carlo simulations. A modified test is developed that retains the original assessor configurations by permutation of the data rows. This leads to a more powerful statistical test as is shown by application to data collected in the free‐choice profiling of eight milk products.
IMPORTANCE OF SENSORY FACTORS IN PROCESSED SEAFOOD: METHODS AND RESULTS1
Authors: MOSKOWITZ HOWARD R.
Published: May 2007

This paper considers “importance” of sensory attributes from the consumer point of view, with emphasis on processed seafood. There are three key measures of importance. Attitudinal importance measures what consumers think to be important and refers to general opinions about the category. Sensory system importance measures how strongly different sensory inputs (e.g., appearance, aroma, taste, texture) “drive” overall liking, and show the key sensory inputs to which consumers attend. Attribute level importance measures the relation between sensory intensity and overall liking for each attribute. It shows which specific attributes drive liking, how liking varies with the specific sensory attribute, and whether (and at what sensory level) there exists an optimal level.
SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT
Authors: HOUGH GUILLERMO. , BRATCHELL NICHOLAS. , MACDOUGALL DOUGLAS B.
Published: May 2007

Dulce de Lcche is a dairy based confectionary product, popular in most Latin American countries. A 24 factorial design was used to study the influence of glucose syrup concentration, type of neutralizer, cooking time and inclusion of vanilla essence on the sensory profile of this product. Fractions of the full design was used to obtain 37 sensory descriptors covering appearance, manual and oral texture, flavor and aftertaste, and a number of objective color and texture measurements. The effects of the design factors on individual descriptors were tested using analysis of variance; aggregate analysis of attributes were carried out using multivariate analysis of variance, principal component analysis and partial least squares regression.

Analysis of the principal components identified several interpretable underlying factors for appearance and texture but not for flavor or aftertaste. Partial least squares regression showed that oral texture is closely related to manual texture, but that aftertaste is quite different from flavor. Instrumental color and texture measurements were found to be highly correlated with the corresponding sensory descriptors.
SAMPLE/RINSE TEMPERATURE EFFECTS ON DISCRIMINATION OF SWEET AND SALTY DIFFERENCES IN A FOOD SYSTEM
Authors: HANGER LISA Y. , PENFIELD MARJORIE P.
Published: May 2007

The ability of panelists to distinguish between samples of apple juice with two levels of added sucrose (0.1 and 0.9 g/100 mL) or NaCl (0.05 and 0.14 g/100 mL) was determined using a modified signal detection technique. Samples at various temperatures (6, 24, or 50C) were presented with various rinse conditions. Sometimes a water rinse (6, 24, or 50C) was presented between samples and somtimes not. R‐index values were calculated to predict the ability of panelists to distinguish between samples. No temperature effect was found for sweetness difference tests; however, R‐indices showed that salty differences in apple juice were more distinguishable at a sample temperature of 24C than at 6 or 50C. Samples temperature had a greater effect than rinse condition (temperature or no rinse) on discrimination between samples differing in NaCl concentration.
FOCUSED DIFFERENCE TESTING FOR THE ASSESSMENT OF DIFFERENCES BETWEEN ORANGE JUICES MADE FROM ORANGE CONCENTRATE
Authors: BARBARY OMAR , NONAKA RYUICHI , DELWICHE JEANNINE , CHAN JOCELYN , O'MAHONY MICHAEL
Published: May 2007

Focused difference testing was applied to two orange juices prepared from frozen concentrate. Differences were noted between the juices for darkness of color, visual appearance of pulpiness, resistance to tongue movement, flavor by mouth, odor, overall taste and taste other than sweetness. The logic and approach of focused difference testing is discussed and contrasted with other sensory analytical techniques.
PERCEIVED SALTINESS OF TABLE SPREADS OF VARYING FAT COMPOSITIONS
Authors: TUORILA H. , VAINIO L.
Published: May 2007

Four types of spread with 80% fat, but varying in the origin of the fat (milk/vegetable) and in the proportion of oil versus solid fat (0–90% vegetable oil), were manufactured at NaCl concentrations of 1.0, 1.5 and 2.0%. Their saltiness and degree of melting in the mouth were rated using the time‐intensity (TI) procedure. The perceived maximum saltiness of each NaCl concentration varied widely, samples with 80% milk fat + 20% vegetable oil being the most salty and those with 15% vegetable fat + 85% vegetable oil the least salty. The differences in saltiness were not directly related to the degree of melting in the mouth. The results demonstrate that extrapolating saltiness on the basis of NaCl contents over brands of products would be risky, since saltiness and NaCl contents are not necessarily correlated even in apparently similar products.
RESPONSE SURFACES OF SENSORY CHARACTERISTICS FOR REDUCED SODIUM CHLORIDE AND PHOSPHATE SALTS IN EMULSIFIED TURKEY SAUSAGES
Authors: SCHANTZ RHODA , BOWERS JANE
Published: May 2007

Emulsified turkey sausages (ETS) were prepared using varying concentrations of sodium chloride (NaCl; 1.5 to 2.0%), sodium tripolyphosphate (STPP, 0 to 0.5%), and sodium acid pyrophosphate (SAPP, 0 to 0.25%). The sensory characteristics (response variables) of saltiness, soapiness, and texture were evaluated using a trained taste panel. Response surface methodology was used to design and analyze this study. Over the levels of STPP and SAPP, saltiness increased as levels of NaCl were increased. When STPP and SAPP were evaluated in combination with NaCl, saltiness increased slightly as levels of STPP were increased; and saltiness decreased as levels of SAPP were decreased. Soapiness increased at low levels of NaCl (1.5%) as STPP increased. Texture firmness decreased as SAPP increased and STPP decreased at low levels of NaCl (1.5%). Results suggest that sensory perceptions in ETS products are a combination of NaCl, SAPP, and STPP mixtures.
SENSORY EVALUATION OF CHEDDAR CHEESE MADE WITH SODIUM CHLORIDE OR MIXTURES OF SODIUM AND POTASSIUM CHLORIDE
Authors: REDDY K. ANJAN , MARTH ELMER H.
Published: May 2007

Cheddar cheese (three trials) was made from split lots of curd, salted with NaCl or mixtures of NaCl/KCl and ripened at 3 ± 1C. Preferences for cheese, as determined by consumer panels, were significantly (P < 0.05) affected by flavor and order of presentation to panelists but not (P > 0.05) by age of cheese. In the first order of presentation, cheese made with NaCl was preferred over those made with NaCl/KCl, whereas in the second order of presentation cheese made with 1.52% NaCl/KCl (2:1) was preferred. In the third order of presentation, cheese made with 1.72% NaCl (rather than 1.5%) was preferred. Overall, mean scores were higher for cheeses made with NaCl than with NaCl/KCl. However, the score of cheese made with ca. 1.5% NaCl/KCl was not significantly (P > 0.05) different from that of cheese made with ca. 1.5% NaCl. Cheese made with ca. 1.5% NaCl/KCl (2:1) was consistently preferred over cheeses containing more KCl.
A THEORETICAL NOTE ON DIFFERENCE TESTS: MODELS, PARADOXES AND COGNITIVE STRATEGIES
Authors: O'MAHONY MICHAEL , MASUOKA SUSUMU , ISHII RIE
Published: May 2007

A simple nonmathematical introduction is given to Thurstonian modeling and its application to difference testing. The theoretical treatment explains differences in performance noted for various difference test protocols and the so‐called paradox of discriminatory nondiscriminators, whereby a slight change in instructions to the judge can alter the proportion of tests performed correctly. From this, the assumptions in the use of binomial statistics for analyzing difference tests and their shortcomings, are discussed. New ideas on the generality of the paradox of discriminatory nondiscriminators are discussed, along with the effects of the cognitive strategy adopted by the judge during testing.
PRODUCT TESTING 1: THE DISTINCTION BETWEEN S‐R (STIMULUS‐RESPONSE) AND R‐R (RESPONSE‐RESPONSE) MODELS
Authors: MOSKOWITZ HOWARD R.
Published: May 2007

There are two approaches to modeling key relations among variables when one tests products. S‐R or stimulus‐response modeling assumes that the researcher controls the antecedent physical variables (such as ingredients or processing), and that these physical variables are the primary cause of product‐to‐product differences. R‐R or response‐response modeling assumes that the researcher can measure co‐varying physical measures of a food, but may or may not have control (or even knowledge) of the antecedent physical variables that generate product differences. S‐R modeling allows for true optimization, in terms of defining the operations needed to maximize an attribute (e.g., acceptance). R‐R modeling allows only a guess as to what particular combination of physical measures would correspond to a maximum level of the attribute. Often S‐R and R‐R modeling and optimization are confused with each other, leading to incorrect conclusions.
THE RELIABILITY OF MDPREF TO SHOW INDIVIDUAL PREFERENCE
Authors: MARKETO C.G. , COOPER T. , PETTY M.F. , SCRIVEN F.M.
Published: May 2007

Liking rating data of 8 pigmeat products from 99 Australian females aged 25‐45 was analyzed using MDPREF. A line scale extended past the anchor points, 100 mm long and anchored by the words ‘dislike extremely’ and ‘like extremely’ was used. Liking was judged on the product name alone, no products were actually tasted. MDPREF configures products and consumers so that individual preferences (or product order preference) can be obtained. The order of product preference from the rating scores and order of product preference from the MDPREF analysis for each consumer was matched. It was found that the preference order for each consumer from the MDPREF map matched the order shown by rating scores in about 25% of cases. MDPREF produced 17% of consumers who had no products in the correct position for the preference order. Only 1% of consumers had all eight product preferences in the correct order.
COMPARISON OF SIMPLIFIED METHODS FOR EVALUATION OF SENSORY THRESHOLDS OF ADDED SUBSTANCES
Authors: COSTELL E. , PASTOR M.V. , IZQUIERDO L. , DURÁN L.
Published: May 2007

Results obtained in the determination of sensory thresholds with three different simplified methods were compared. The methods were: a modification of the ascending method of limits (1), one based on the method of the constant stimuli (2), and one based on the use of scales (3). The study was carried out on two sensorially simple systems, sucrose and aspartame aqueous solutions. The thresholds values for sucrose obtained by method 1 (1.41 g/L) and by method 2 (1.60 g/L) were similar and within the range obtained by method 3 (0.6–1.6 g/L). For aspartame the values obtained with methods 1 and 2 were also similar (0.004 and 0.005 g/L, respectively), but they were below the minimum value of the corresponding range (0.008–0.016 g/L) calculated with method 3. These results suggest that the sensory methods provoked less variability in thresholds values than other noncontrolled factors. The limitations and advantages of each method are discussed considering: experimental work, precision of results and practical validity.
THE DOLLAR VALUE OF PRODUCT QUALITY: THE EFFECT OF PRICING VERSUS OVERALL LIKING ON CONSUMER STATED PURCHASE INTENT FOR PIZZA
Authors: MOSKOWITZ HOWARD R.
Published: May 2007

This paper investigates the combined effects of price and product quality (overall liking) on the acceptance of restaurant pizza pies. The results reveal that when a panelist evaluates both liking and purchase intent (with price attached to the purchase intent question), product quality is a significantly stronger determinant of purchase intent than is the stated item price. For instance, a 10% increase in product quality (viz., liking) has the same effect on purchase intent as a 20% reduction in item price. The results are surprising, because for other categories investigated by the same method price is a significantly greater determinant of purchase intent. In terms of predictability, 57% of the variation in purchase intent ratings is accounted for by liking, 24% of the variation is accounted for by price, and the remaining 19% is due to error.
AN OBJECTIVE NUMERICAL METHOD OF ASSESSING THE RELIABILITY OF TIME‐INTENSITY PANELISTS
Authors: BLOOM K. , DUIZER L.M. , FINDLAY C.J.
Published: May 2007

A measure of the reliability (T‐IR) of time‐intensity measurements was developed based on the concept of standard deviation as a measure of panelist variability. The T‐IR measure was applied to time‐intensity data collected from 10 panelists evaluating the sweetness of 4 model sweetener solutions on horizontal and vertical time‐intensity line orientations. T‐IR scores showed that the panelists were similarly reliable across the sweeteners and orientations. As well, independent of scale orientation, responses to sweeteners were similarly reliable. The T‐IR measure can be used to maintain a high level of performance by monitoring time‐intensity panelists. T‐IR also provides an objective method of selecting panelists for time‐intensity panels.
NONPARAMETRIC MODELS FOR DISCRIMINATION METHODS AND SENSITIVITY ANALYSIS FOR TRIADS
Authors: BI JIAN
Published: May 2007

Nonparametric models for sensory discrimination methods are developed. In these models, the relationship between the probability of a correct response, Pc, and the measures for sensory discriminability or sensory difference, p1 and p2 are given. On the basis of the models, different sensitivities for triadic tests were compared including 3‐AFC and triangle methods with the strong stimulus as the odd sample and with the weak stimulus as the odd sample. Predictions were made which can be tested experimentally.
FLAVOR MODIFICATION OF MILK CHOCOLATE BY CONCHING IN A TWIN‐SCREW, CO‐ROTATING, CONTINUOUS MIXER
Authors: AGUILAR CARLOS A. , DIMICK PAUL S. , HOLLENDER RUTH , ZIEGLER GREGORY R.
Published: May 2007

Short‐time continuous conching of chocolate offers significant economic advantages over traditional long‐time batch methods. High‐shear continous mixers can affect conching in a matter of minutes as compared to hours for traditional systems. Milk chocolate conched in two twin‐screw, co‐rotating, continous mixers operating in series was compared by a variety of sensory methods to chocolate conched by a batch method. A significant difference (P < 0.05) in flavor was found between chocolates conched at 60C by the continuous and batch methods, yet there was no preference for either chocolate. Chocolate conched by the batch method (23 h at 60C) had stronger caramel flavor (P < .10) than chocolate conched continuously, but there were no significant differences (P < .10) in sweet, chocolate or milk flavor. In the continuous system, caramel flavor generally increased with conching temperature and residence time; although, at the highest temperature (95C) and the longest residence time (7.5 min) caramel flavor decreased. Increasing the temperature of continuous conching from 70 to 90C produced chocolate significantly (P < .10) more like chocolate conched in a batch system for 21.5 h at 60C.
Selected Nonpharmacological Therapies for Chronic Pain: The Therapeutic Use of the Placebo Effect
Authors: MSN Daniel Seeley
Published: May 2007

Chronic pain is a common prcolem requiring a multidisciplinary approach. Nursing can offer diverse therapies complementary to the medical‐surgical approach. Guidelines for practice and challenges for research a '9 outlined for selected nonpharmacological chronic pain therapies. This article discusses the placebo effect, which is common to all therapies. Placebos can therapeutically e‐npower patients to stimulate their psychophysiologic self‐regulation abilities. Effects, theories, ethics, and therapeutic methods of stimulating the placebo effect are explored.
Epidural Analgesia: A Viable Option for Pain Control
Authors: Pendergrass Joy Susan
Published: May 2007

Epidural analgesia is an important intervention for both acute and chronic pain management. It has been in use since the early 1900s, but the technique using local application of opiate analgesics has only been in use since the late 1970s (Moulin & Coyle, 1986). Today, many patients receive epidural analgesia for postoperative pain control, and its use for acute or chronic pain management in a hospital, pain clinic, or home setting also continues to increase. Epidural analgesia is also being utilized to manage acute pain in the pediatric client.

Epidural analgesia requires meticulous techniques, beginning with placement of the epidural catheter and continuing with administration of medications and nursing management of the catheter. Nursing assessment and development of protocols along with preoperative and postoperative patient and family teaching are vital components of the total plan of care. The nurse practitioner (NP) or other health care provider must be cognizant of safety considerations, whether in the hospital environment, pain clinic, or home setting.
Intents and Perceptions of Graduating BSN Students Toward the Nurse Practitioner Role
Authors: Dellasega Cheryl , Hupcey Judith
Published: May 2007

This descriptive study was an investigation of the intentions of 65 senior baccalaureate nursing students to become nurse practitioners (NPs). Students were given a Nurse Practitioner Inventory, which collected information on nine categories related to factors influencing specialization. The data show that a majority of nursing students do not have specific plans to become NPs, although most intend to further their education. The results suggest that this is in part related to a lack of exposure to and familiarity with the NP role.
Report of the National Survey of the American Academy of Nurse Practitioners, Part V: Comparison of Nurse Practitioners According to Practice Setting
Authors: Towers Jan
Published: May 2007

This report focuses on the characteristics of nurse practitioners (NPs) according to work setting. Data regarding specialty, education, hospital and nursing home privileges, evening call, prescriptions, physician access and utilization, malpractice, and patient populations are reported.
Home Management of the Child With Viral Croup (Laryngotracheobronchitis)
Authors: Allen Cynthia Luczak
Published: May 2007

Laryngotracheobronchitis (LTB), also known as “croup,” is a perennial viral infection that commonly affects young children in the cold season of the year. Croup, with its distinguishable symptoms of “barking seal cough,” inspiratory stridor, and late‐night occurrence, can be frightening for child and parents but can be managed effectively at home. This article outlines the nurse practitioner's (NP) instructions for LTB home management, triage of symptoms, and anticipatory guidance regarding course of the illness. Guidelines for assessment of the parent's self‐care abilities and referral criteria are also given. The differential diagnosis of epiglottitis is reviewed and the need for immediate referral is emphasized.
Elder Abuse and Neglect: A Relationship to Health Characteristics
Authors: Rounds Linda
Published: May 2007

Elder abuse is a complex problem that has received increasing attention in the social science literature and the media during the past 10 years. This descriptive study addresses the relationship between the type of abuse experienced and the demographic and health characteristics of elderly, abused individuals living in the community. Demographic data from this retrospective case review identify the most common victim of abuse as an elderly, widowed woman with some degree of chronic illness. The results also indicate that dependency needs of the individuals, including such health problems as mental confusion, immobility, and need for assistance with hygiene, are most often associated with neglect, a common form of maltreatment of the elderly. The recognition of risk factors for elder abuse or neglect can assist nurse practitioners in developing appropriate interventions for this serious health problem.
Hyperthyroidism: A Comprehensive Review
Authors: Johnson Jennal L. , Felicetta James V.
Published: May 2007

Hyperthyroidism is an endocrine disorder encountered in adult primary care clinics. This article reviews normal thyroid physiology as well as the pathophysiology, diagnosis, clinical signs and symptoms, and diagnostic tests and treatment for the most common clinical hyperthyroid entities. Current research is also discussed as it relates to clinical practice.
Adult Children of Alcoholics
Authors: Roberts Bonnie Jean
Published: May 2007

Adult children of alcoholics are increasingly recognized as a population facing greater risk for developing emotional and physical problems. This article describes characteristics of adult children of alcoholics and presents a method for identifying those most at risk. Implications for practice are also discussed.
Physiologic Effects of Maternal Smoking on Breast‐Feeding Infants
Authors: Flanders Stepans Mary Beth , Wilkerson Norma
Published: May 2007

Women who smoke and breast‐feed pose an unknown threat to their infants' health. In this pilot study, relationships between ingestion of nicotine in breast milk and physiologic effects in the infant were investigated. Infant physiologic effects measured were temperature, pulse, respiration, systolic blood pressure, and oxygen saturation. Five smoking and five nonsmoking mother‐infant pairs were studied. Breast milk was analyzed for nicotine using gas chromatography. Breast milk from smoking mothers contained a mean of 33.1 ng/mL of nicotine while the breast milk from nonsmoking mothers contained a mean of less than 6.45 ng/mL of nicotine. Infant physiologic measures were taken before and 20 min after breast‐feeding. After breast‐feeding, infants of smoking mothers had a significant change in respirations and oxygen saturation while infants of nonsmoking mothers had a significant change in pulse only. Results provide a scientific basis for counseling smoking, breast‐feeding mothers.
Dysfunctional Uterine Bleeding
Authors: Kholny Farideh E.
Published: May 2007

Dysfunctional uterine bleeding (DUB) is a common gynecologic problem, occurring most frequently at the extremes of a woman's reproductive life. The primary cause of DUB is anovulation; however, because DUB is a diagnosis of exclusion, a detailed history and a thorough physical and pelvic examination with appropriate diagnostic tests are essential in order to rule out other pathologic causes of abnormal uterine bleeding. Knowledge of the physiologic basis, differential diagnoses, and diagnostic and management modalities for DUB enables the nurse practitioner to provide optimal care for the patient.
Restraint of Trade Implications for Nurse Practitioners: Denial of Hospital Admitting or Staff Privileges
Authors: Tlmmons Gregg , Rldenour Nancy
Published: May 2007

Denial of hospital admitting or staff privileges can limit the practice of a nurse practitioner. The Sherman Antitrust Act (1982) with restraint of trade stipulations has been used successfully by nonphysician health care providers to gain hospital admitting and staff privileges. Cases are discussed to offer examples to nurse practitioners for a potential legal recourse for gaining desired privileges.
Community Health Workers and Primary Health Care in Honduras
Authors: Parkinson Janet
Published: May 2007

Community participation and utilization of community health workers (CHWs) are essential components of the primary health care model. The success of CHWs is dependent on their training and subsequent community support. Community‐prepared nurses are ideal CHW educators. A training program for CHWs was implemented in Honduras emphasizing the principles of adult learning and problem‐based learning. Following a 4‐month program of training a primary health care clinic was opened and managed by CHWs for a population over 10,000. Approximately 80% of local health problems were managed by the CHWs proving that well‐trained CHWs can have a significant impact on the delivery of health care.
The Role of the Nurse Practitioner in the Diagnosis and Management of Bulimia Nervosa, Part 3: Psychosocial Management
Authors: Muscari Mary E.
Published: May 2007

Psychological problems associated with bulimia nervosa affect both the client and the family. The nurse practitioner is often in a position to refer the client to a therapist who has experience in treating clients with eating disorders. The nurse practitioner and the therapist, along with the nutritionist, if available, need to work from the beginning as a team. Each team member must have a distinct role regarding management of specific aspects of client care in order to avoid confusion and attempted manipulation by the client.
Food Allergy, the Hidden Culprit
Authors: Winbourn Margaret
Published: May 2007

Food is frequently the trigger of commonly encountered primary care allergic problems. This paper includes a review of the prevalence, immunology and pathophysiology, manifestations, and factors that influence the development of food allergy. The focus is on the delayed or cyclic reaction. History and associated physical findings are identified. Diagnosis and recommendations for management of the disease process, including lifestyle impact, are discussed.
25+ and Going Strong: Nurse Practitioners and Nursing Practice
Authors: Hawkins Joellen W. , Thibodeau Janice A.
Published: May 2007

The purpose of this study was to examine relationships between role attitudes and values of nurse practitioners and their level of confidence about practice knowledge and skills. The stratified random sample comprised 482 nurse practitioners representing the specialty areas of certified nurse practitioners. Findings indicate a relationship between level of confidence and role orientation. The sample also rated themselves as more confident about hands‐on skills than about indirect role components such as utilization of research, change theory, and evaluation of practice outcomes.