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The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.

Objective We investigated the relationship between gross motor abilities and sensory processing in typically developing children. Method Participants included children aged 18 to 36 months (N = 48). All participants were full-term infants. We assessed gross motor abilities based on the Gross Motor Function Measure (GMFM), and sensory processing characteristics based on the Infant/Toddler Sensory Profile (ITSP). The gross motor ability index was calculated using GMFM score which was estimated from the age. Pearson's product moment correlation coefficients were used to examine the relationships between the gross motor ability indexes and ITSP section scores. Results Our findings showed that gross motor ability may be related to oral sensory processing. The children who were more responsive to oral sensory processing tended to exhibit gross motor abilities below the standard for that age. Conclusion Gross motor abilities were related with sensory processing, especially oral sensory processing, in children aged 18 to 36 months.

Several lines of research suggest that autism is a neurological phenomenon, but the precise associations between neurological activity and the key diagnostic symptoms of autism are yet to be completely clarified. This study examined EEG connectivity and Sensory Features (SF) in a sample of young autistic males by examining bi-directional neural connectivity between separate brain regions as the key potential correlate of SF. Forty male autistic participants aged between 6 and 17 years, with an IQ of at least 70, underwent EEG measurements of their Frontal, Occipital and Temporal region responses to low-, medium-, and high-intensity audiovisual stimulus conditions. EEG connectivity data were analysed via Granger Causality. SF was measured via parent responses about their sons on the Child Sensory Profile (2nd ed.) (CSP-2). There were significant (p

The purpose of this research was to organize a cross-cultural adaptation study and analyze the reproducibility and test-retest reliability of the Infant Sensory Profile 2 (ISP2Br) to Brazilian babi...

Autism spectrum disorder is associated with sensory processing alterations, such as sensory hyper- and hypo-responsiveness. Twin studies are scarce in this field, but they are necessary in order to disentangle the genetic and environmental contributions to this association. Furthermore, it is unclear how different neurodevelopmental/psychiatric conditions contribute to altering sensory processing. We investigated the association between autistic traits/autism spectrum disorder diagnosis and sensory processing alterations in twins ( N = 269), using the adult/adolescent sensory profile, which differentiates four sub-domains: Low Registration, Sensation Seeking, Sensory Sensitivity, and Sensation Avoiding. While the associations between autistic traits and Low Registration and Sensation Avoiding persisted within monozygotic (genetically identical) twins, Sensory Sensitivity was only associated with autistic traits within dizygotic twins. In multivariate analyses with different neurodevelopmental/psychiatric diagnoses as predictor variables, autism spectrum disorder and attention deficit hyperactivity disorder were the strongest predictors for two adult/adolescent sensory profile sub-domains each. The results suggest that the association between autistic traits and Sensory Sensitivity is influenced by genetics while non-shared environmental factors influence the associations between autistic traits and Low Registration and Sensation Avoiding. They further indicate that altered sensory processing is not specific to autism spectrum disorder, while autism spectrum disorder is a strong predictor of certain sensory processing alterations, even when controlling for other (comorbid) neurodevelopmental/psychiatric conditions. Lay abstract Individuals diagnosed with autism often describe that they process sensory information differently from others, and many experience sensory issues as problematic. For instance, an increased sensitivity to smells or sounds can make participating in social settings challenging. While sensory issues are now part of the diagnostic criteria for autism, they also co-occur with other psychiatric diagnoses such as attention deficit hyperactivity disorder and anxiety disorders. It is unclear to what extent the relationship between autism and alterations in sensory processing are due to genetics or environment. In addition, more research is needed on how autism, as compared to other diagnoses, is associated with sensory issues. Using a twin study, we found that genetic factors influenced self-reported reactivity to sensory stimuli in autism while environmental factors influenced other sensory issues (e.g. difficulties in detecting or differentiating sensory input). Hence, sensory hyper-reactivity might be an early onset core feature of autism, while other domains of alterations in sensory processing might develop later, influenced by the environment. Moreover, autism was more strongly associated with sensory issues related to increased sensitivity/reactivity as compared to other psychiatric diagnoses. However, attention deficit hyperactivity disorder was more strongly related to deficits in detecting/differentiating sensory stimuli and with an increased drive to seek sensory input. Our results indicate that sensory issues are not specific to autism, but that some aspects of altered sensory processing are more relevant for autism than for other diagnoses.

The objective of this study was to assess the perceptions (using the preferred attribute elicitation [PAE] methodology) and acceptance of frozen dessert processed with water-soluble extract of rice byproduct and added with prebiotic components (long-chain inulin, medium-chain inulin, oligofructose, or polydextrose, 5 g/100 g) by vegan or nonvegan consumers. Most of the elicited attributes (9 out of 13 attributes, yellow color, brightness, creamy appearance, passion fruit aroma, sweet taste, passion fruit flavor, acid taste, sour taste, and creamy texture) were considered important for the characterization and/or acceptance of the frozen dessert formulations by both groups (vegan and nonvegan), but the order of importance was different between the groups. The sensory profile (Rv = 0.48, P = 0.03 in MFA) of the frozen dessert formulations was similar between vegan and nonvegan groups, and polydextrose contributed to increase firmness/consistency of the frozen dessert, while long-chain inulin contributed to the increase in the creaminess of the products. Finally, oligofructose and polydextrose could reduce the sour taste of the products. The consumers gave scores from 6 to 8 in a 9-point hedonic scale for the products, suggesting suitable acceptance. However, vegan consumers gave lower scores for the same products. In conclusion, PAE methodology can be used to compare the perception of different consumer groups, and vegan and nonvegan consumers have a similar perception about prebiotic frozen dessert processed with water-soluble extract of rice byproduct. Furthermore, the frozen dessert developed had suitable consumer acceptance, although vegan gave lower scores than nonvegan consumers. PRACTICAL APPLICATION: This is the first study involving the development of prebiotic frozen dessert from water-soluble extract of rice byproduct and application of PAE to assess the sensory perception of vegan and nonvegan consumers. The results are important for the industry as they indicate that the PAE methodology can be used to characterize food products, compare the perception of different consumer groups, and elicit attributes that are important for the products, suggesting that universal marketing strategies could be used and that the developed frozen dessert could serve both vegan consumers and those on conventional diets.

Difficulties in sensory processing can be a risk for the development of language, speech, as well as cognitive and motor abilities in children. The aim of the research was to investigate the relationship between the sensory and psychomotor abilities of children with developmental dysphasia and the socio-demographic characteristics of their primary families. The consequences of different developmental difficulties affect not only the child, but the parents as well. Gender, education, number of children, and birth order are some of the characteristics which can be significant for diagnozing and treatment of the developmental difficulties caused by developmental dysphasia. The sample consisted of 47 parents of preschool children with developmental dysphasia diagnose, which were included in logopedic treatment. The Modified Sensory Profile and the questionnaire about socio-demographic characteristics of the family were used in the research. The data were processed by descriptive statistics, t-test for independent samples, and ANOVA. The results showed that there were statistically significant differences on the psychomotor dimensions of sensory processing relative to the educational level of parents, but also the order of birth and the number of children. The data indicate that there is a great need for a wider spectrum of opportunities for intervention and support for the parents of children with developmental dysphasia by offering them different training sessions, as well as by including them in the physical activities which focus on the coordination abilities and fine motorics, especially when it comes to the preschool children.

Background: The aim of this study was to assess the sensory processing among typically developing children between 3-8 years old to follow any negative impact on their social and behavioral development.Objective: The purpose of this study was to Develop and standardize Arabic QuickSIN test that measures the signal-to-noise ratio loss.Patients and Methods: Sensory processing abilities were assessed for 190 typically developing children by using the Short Sensory Profile (SSP)caregiver questionnaire. A typical sensory performance was defined as an SSP total score of: 190-155 and the total scores of typical sensory performances for tactile sensitivity:35-30; taste/smell sensitivity:20-15; movement sensitivity: 15-13; under-responsive/seeks sensation:35-27; auditory filtering:30-23; low energy/weak:30-26; and visual/auditory sensitivity: 25-19. Below these scores shows atypical sensory performance.Results: The typically developed children showed some degree of sensory processing disorderon Under-responsive/seek sensitivity as well as Taste and smell sensitivity. Some children in this study (50.5 %) showed a degree of sensory processing impairment in the SSP total score. An increase in the tactile sensitivity was significantly associated with higher prevalence of the movement sensitivity (r=0.745, p value=

Altered behavioural responses to sensory stimuli, including both hypo- and hyper-reactivity, have been found in individuals with schizophrenia. However, how specific sensory responsiveness patterns are associated with symptomatology of schizophrenia remains largely unknown. The present study aimed to examine sensory responsiveness in typically-developing (TD) adolescents (n = 98) and adolescents with early-onset schizophrenia (EOS) (n = 29) and investigate the relationship between schizotypal traits and sensory responsiveness patterns. All participants completed the Adult/Adolescent Sensory Profile (AASP), the Schizotypal Personality Questionnaire (SPQ) and the Autism Spectrum Quotient (AQ). Results showed that higher levels of hypersensitivity and hyposensitivity coexisted in EOS patients and were correlated with positive and negative symptoms of schizophrenia. Atypical sensory experiences except for sensory seeking were found to be positively correlated with higher levels of schizotypal traits regardless of diagnostic status. Moreover, the strength and pattern of such correlations were comparable in both EOS and TD groups. This study also provided evidence that higher levels of autistic traits would intensify the positive correlation between schizotypal traits and sensory responsiveness abnormalities, suggesting an additive effect of co-occurring schizotypal and autistic traits on atypical sensory experiences. These findings extend previous research by depicting sensory responsiveness patterns in younger populations with schizophrenia, and may have implications for future development of sensory-related interventions in clinical settings.

Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh . This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties compare to clay pot.

Atypical sensory processing has recently gained much research interest as a key domain of autistic symptoms. Individuals with autism spectrum disorder (ASD) exhibit difficulties in processing the temporal aspects of sensory inputs, and show altered behavioural responses to sensory stimuli (i.e., sensory responsiveness). The present study examined the relation between sensory responsiveness (assessed by the Adult/Adolescent Sensory Profile) and audiovisual temporal integration (measured by unisensory temporal order judgement (TOJ) tasks and audiovisual simultaneity judgement (SJ) tasks) in typically-developing adolescents (n = 94). We found that adolescents with higher levels of autistic traits exhibited more difficulties in separating visual stimuli in time (i.e., larger visual TOJ threshold) and showed a stronger bias to perceive sound-leading audiovisual pairings as simultaneous. Regarding the associations between different measures of sensory function, reduced visual temporal acuity, but not auditory or multisensory temporal processing, was significantly correlated with more atypical patterns of sensory responsiveness. Furthermore, the positive correlation between visual TOJ thresholds and sensory avoidance was only found in adolescents with relatively high levels of autistic traits, but not in those with relatively low levels of autistic traits. These findings suggest that reduced visual temporal acuity may contribute to altered sensory experiences and may be linked to broader behavioural characteristics of ASD.

Introduction Despite the highly prevailing rate of sensory over-responsivity, problem behaviors, and anxiety among emerging adults with autism spectrum disorder (ASD), little is known about the nature of their experiences. While previous studies have indicated potential relationships among these conditions, their connections still need to be clarified. This study aimed to examine the relationships between sensory over-responsivity, problem behaviors, and anxiety. Methods Fifty-seven emerging adults with ASD (Mage = 21.4, SD = 2.5; males = 80.7%) were recruited. The Adult Sensory Profile - Chinese version, Problem Behavior Scale of Scales of Independent Behavior - Revised, and Generalized Anxiety Disorder-7 - Chinese version (GAD-7) were used. Results The percentage of emerging adults with ASD who scored more than most people in the two quadrants were sensation sensitivity = 33.3% and sensation avoiding = 26.3%. Approximately 66.7%, 27.5%, and 50.9% of participants had internalizing behaviors, externalizing behaviors, and asocial behaviors, respectively. Approximately, 64.9% of the participants scored on or above the cut-off score of 6 on the GAD-7. Sensation sensitivity and sensation avoiding were significantly correlated to problem behaviors; and anxiety was a mediating variable that accounts for the relationships between sensory over-responsivity and problem behaviors. Conclusion These results indicated that emerging adults with ASD showing problem behaviors might also report more exaggerated responses toward sensory inputs and experience more anxiety symptoms. The results indicate that sensory over-responsivity, problem behaviors, and anxiety may have common underlying mechanisms. Findings can be useful to understand the impacts of such difficulties for emerging adults with ASD.

The aims of this study were to identify sensory processing profiles specific to preschoolers with DCD in a community sample and examine the association of sensory processing problems with motor coordination difficulties in these children. Sixty-three 5-year-old children with DCD and without other neurodevelopmental disorders and 106 age-matched typically developing children participated in this study. Sensory processing problems were assessed using the Sensory Profile. Our results demonstrated problems in wide sensory processing patterns (low registration, sensitivity and avoiding) and areas (auditory, vestibular, touch and oral) in children with DCD compared with typically developing children. Additionally, the association of problems in sensory processing patterns (sensitivity and avoiding) and areas (touch and auditory) with motor coordination difficulties were identified in children with DCD alone. Our findings indicate that sensory processing abnormalities may contribute to the pathophysiology of DCD, suggesting the importance of assessing sensory processing functions in children with DCD. Electronic supplementary material The online version of this article (10.1007/s10578-020-01013-5) contains supplementary material, which is available to authorized users.

In autism spectrum disorder (ASD), the complexity-specific hypothesis explains that atypical visual processing is attributable to selective functional changes in visual pathways. We investigated dendritic microstructures and their associations with functional connectivity (FC). Participants included 28 individuals with ASD and 29 typically developed persons. We explored changes in neurite orientation dispersion and density imaging (NODDI) and brain areas whose FC was significantly correlated with NODDI parameters in the explored regions of interests. Individuals with ASD showed significantly higher orientation dispersion index (ODI) values in the left occipital gyrus (OG) corresponding to the secondary visual cortex (V2). FC values between the left OG and the left middle temporal gyrus (MTG) were significantly negatively correlated with mean ODI values. The mean ODI values in the left OG were significantly positively associated with low registration of the visual quadrants of the Adolescent/Adult Sensory Profile (AASP), resulting in a significant positive correlation with passive behavioral responses of the AASP visual quadrants; additionally, the FC values between the left OG and the left MTG were significantly negatively associated with reciprocal social interaction. Our results suggest that abnormal V2 dendritic arborization is associated with atypical visual processing by altered intermediation in the ventral visual pathway.

Purpose. Difficulties with sensory processing are known to have negative effects on individuals’ attachment styles and the interpersonal domain. We investigated the relationships among sensory processing styles, attachment styles, and interpersonal problems to better understand the role of attachment styles on the relationship between sensory processing styles and interpersonal problems. Participants. One-hundred and eighty-four university students (aged 18-28 years) completed a set of self-reported measures. Methods. Sensory processing styles, attachment styles, and interpersonal problems were assessed with the Adolescent/Adult Sensory Profile, Experiences in Close Relationships-Revised, and Inventory of Interpersonal Problems-Short Circumplex Form, respectively. Results. Low registration (r=0.587, p<0.001) and sensory avoidance (r=0.501, p<0.001) were positively correlated with interpersonal problems. Regression analyses indicated that low registration (β=0.301, p<0.001) and anxious attachment (β=0.640, p<0.001) were predictors of interpersonal problems (R2=0.672, p<0.001), and sensation avoidance (β=0.386, p<0.001) and avoidant attachment (β=0.233, p<0.001) were predictors of interpersonal problems (R2=0.286, pConclusions. This study clarifies the relationships between sensory processing styles and interpersonal problems and the mediating effects of attachment styles. The results were discussed in light of the related literature.

Sensory processing may be associated with adolescents’ preferences for different leisure activities. However, knowledge about how different sensory processing patterns may relate to adolescents’ participation in leisure activities is scarce. This study sought to investigate the relationship between sensory processing and leisure participation in early adolescents. Study participants were typical early adolescents aged from 11 to 12 years (mean = 11.88 ± 0.33, n = 140). The Adolescent/Adult Sensory Profile (AASP) and Children’s Assessment for Participation and Enjoyment (CAPE) were used to determine the participants’ sensory processing abilities. Correlational and multiple regression methods were employed to analyze the relationship between sensory processing and leisure participation. There were significant positive relationships between sensory seeking and participation (r = 0.177–0.350, p = 0.000–0.037). There were also significant negative relationships between low registration, sensory sensitivity, and overall participation (r = −0.202, p = 0.017, r = −0.212, p = 0.012). We found that formal activities, skill-based activities, and self-improvement activities were the main distinguishing factors between sensory processing types. Results suggest that sensation seeking and sensory sensitivity from the AASP were predictive of leisure participation. This study provides evidence to inform practices regarding the association of sensory processing and leisure participation and supports the need for assessing sensory processing in early adolescents.

Maternal asthma in pregnancy is associated with an increased risk of adverse perinatal outcomes. Adverse perinatal outcomes may result in poorer infant developmental outcomes, such as temperament and sensory difficulties. This study aimed to (1) assess differences in temperament and sensory features between infants born to mothers with and without asthma and (2) investigate differences in these infant behaviours as a function of maternal asthma severity and asthma control. Mothers completed the Carey Temperament Scales and the Sensory Profile 2 at either 6 weeks, 6 months, or 12 months postpartum. Overall, we observed no significant differences between infants born to mothers with and without asthma in their temperament or sensory features; scores in both domains fell within the normative range. More infants in the asthma group, however, were reported to be highly distractible. When compared with normative data, infants in both groups were reported to have poor predictability of biological functions and fewer infants engaged in low levels of sensory behaviours. Some infants were observed to experience difficulties with hyper-reactivity within several domains. Maternal asthma severity and control during pregnancy were not linked to significant differences between infant temperament and sensory features. The present findings indicate that infants born to mothers with asthma are not at an increased risk overall for temperament or sensory difficulties, compared to control infants. However, a subset of infants across both groups may be at risk for attention or sensory hyper-reactivity difficulties. Further research into the developmental outcomes of infants born to mothers with asthma is warranted.

Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter., The project Nuevos conocimientos para la sostenibilidad del sector cafetero was funded by Consejo Superior de Investigaciones Científicas (CSIC) (201970E117), Novel coffee by-product beverages for an optimal health of the brain–gut axis (COFFEE4BGA) was funded by the Ministerio de Ciencia e Innovación (PID2019-111510RB-I00), and Generación de nuevos ingredientes y alimentos beneficiosos dirigidos a condiciones de riesgo y al bienestar global de personas con cáncer colorrectal (TERÁTROFO) was funded by CDTI (IDI-20190960).

Ninety-six Nellore young bulls were fed (90 or 117 day) diets containing ZH (8.33 mg/kg) for 0, 20, 30, or 40 days to evaluate the effects of days on feed (DOF) and length of zilpaterol hydrochloride (ZH) supplementation on meat quality. At the end of feeding period, animals were slaughtered, and samples of the Longissimus muscle were collected to evaluate the chemical composition, fatty acid profile, color stability, shear force, and sensory profile. DOF did not affect chemical composition, shear force, sensory tenderness, and most of fatty acids, however, animals fed for 90 d had lower redness (p &lt, 0.01), sustained juiciness (p &lt, 0.01), and more flavor (p = 0.03) than those fed for 117 d. The ZH supplementation decreased lipid content and redness (p &lt, 0.01), initial and sustained tenderness (p &lt, 0.01), initial and sustained juiciness (p &lt, 0.01), but increased protein (p &lt, 0.01) and shear force (p &lt, 0.01) as compared to non-supplemented animals. The ZH supplementation increased total PUFA, c9,c12-18:2, and 20:4-n6, and decreased c9-20:1 (p &lt, 0.05). Feeding ZH impairs meat quality attributes of Nellore young bulls, regardless of duration of supplementation, while DOF has a small effect on meat quality properties.

This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) and a Food Frequency Questionnaire (FFQ). The results showed that children who differed in their texture-liker status also differed in their levels of food neophobia and sensory information processing: children who preferred softer and non-particulate versions of foods were found to be more neophobic and sensory sensitive across all sensory domains. No relationship was found between parental and children’s texture preferences.

A growing body of evidence has indicated that individuals with autism spectrum disorder (ASD) exhibit abnormal reactions to sensory stimuli and impaired face processing. Although behavioral studies have reported that individual differences in sensory processing patterns are correlated with performance in face processing tasks, the neural substrates underlying the association between sensory processing patterns and face processing remain unknown. Using functional magnetic resonance imaging, the present study examined the relationships between sensory processing patterns assessed with the Adolescent/Adult Sensory Profile (AASP) and brain activity during a one-back task with two types of stimuli (face or house pictures). We enrolled 18 Japanese adults with ASD and 19 age- and IQ-matched controls. Sensation Avoiding scores, which were assessed using the AASP, were positively correlated with right fusiform activity during the presentation of pictures of faces in the ASD group, but not in the control group. This suggests that abnormal sensory processing patterns in ASD are associated with abnormal face-related brain activity, possibly resulting in impaired face processing. Autism Res 2020, 13: 741-750. © 2020 International Society for Autism Research, Wiley Periodicals, Inc. LAY SUMMARY: Sensory abnormalities are one of the most common symptoms in people with autism spectrum disorder (ASD). This study shows that individuals with ASD who react abnormally to sensory stimuli also exhibit atypical brain activity when recognizing faces. Abnormal sensory processing may partly explain the difficulty that people diagnosed with ASD have in identifying others' faces.

The article describes and analyzes the questionnaire “Short Sensory Profile (SSP)”. The original variant of the Profile, its features and advantages in using as a diagnostic tool and as an informational material describing for parents the specifics of their children’s disorders are described. The impaired processing and integration of sensory information characteristic for healthy children and children with autism spectrum disorder (ASD) is examined. Attention is drawn that sensory features and its violations characteristic for healthy and ASD children should be researched with a Ukrainian sample. The results of SSP adaptation and validation with the sample of Ukrainian children are presented. The questionnaire was translated into Ukrainian language from the original one (English) by a professional interpreter. The adapted version passed an asymmetrical translation, which helped to preserve the meanings of used statements and comply with the requirements of language clarity and certainty. The parents of 506 children (293 healthy children and 213 children with autism spectrum disorder) took part in the questionnaire adaptation; they filled the questionnaire about their children’s sensory patterns. Children were further divided into 6 groups by age and the presence / absence of a diagnosed autism spectrum disorder. Excel 2016 was used to calculate the scores, and IBM SPSS v.23 statistical application was used to check the psychometric characteristics of the questionnaire. The SSP psychometric characteristics, such as internal consistency of the statements, retest reliability, obvious validity, validity by the criteria and constructive validity, were at high and sufficient levels. The procedure and interpretation of the study results were standardized. For this, the frequency distribution was calculated by the general indicator and additionally by age groups to determine the severity of sensory disturbances in children and adolescents. According to the results of frequency distribution, the overall distribution of scores was determined, which gave the possibility to determine the presence and severity of the violations in processing and integration of sensory information by children and adolescents.

Purpose This paper aims to assess the effect of natural antioxidants (Tulsi, Lemon grass and Aloevera) on sensory and microbiological quality as well as on Thiobarbituric acid (TBA) values of Redplum and Sahiwal-based milk smoothies stored under refrigeration. Design/methodology/approach The smoothies were developed by incorporating optimum level of natural antioxidants, fresh red plum and Sahiwal milk. They were aerobically packaged in low-density polyethylene pouches and stored under refrigeration (4 ± 2°C) till its spoilage. These smoothies were assessed for various storage quality parameters like sensory parameters, microbiological quality and TBA values at regular interval of two days. Findings Smoothies made without using natural antioxidants were in good condition for four days, and treated smoothies were stored well for six days. The microbial profile showed significant (p Research limitations/implications Amino acid and fatty acid profiling may be incorporated to known how the exact nutritional value. Practical implications Developed milk smoothies using natural antioxidants may serve the purpose of functional food. Social implications As per the authors, today, world is seeking for health providing components with longer product shelf life. Therefore, the product may serve the purpose. Originality/value The paper has demonstrated that the Sahiwal milk and red plum-based smoothies were of high acceptability. Their shelf life was found best when treated with Tulsi, Lemon grass and Aloevera natural antioxidants. It was better in all spectrums like lower microbial counts, higher sensory attributes and lower TBA counts as compared to untreated products.

Background and aims: The main problems of children with learning disabilities are in cognition and their sensations. This study aimed to investigate the comparison of working memory and sensory profile in boys and girls with writing disability. Methods: The methodology of this descriptive study was the comparative type. The statistical population of this study was all girls and boys by the age of 8-10 suffering from the writing disability in Gorgan City during treatment in a writing disability center in summer of 2018. According to the research method, the stratified random sampling method was used and 50 boys and 58 girls were selected from each group. According to research tools, the Dunn profile (1999) was obtained from the parents of the children. In the area of Daneman, & Carpenter working memory (1980), questions were asked from the children directly, and the information related to processing and storage in their memory were received. Data were analyzed using multivariate analysis of variance analysis using SPSS24 software. Results: Descriptive findings showed that mean and standard deviation in boys and girls were respectively in Processing (50.32±6.93, 54.22±7.45), Storage (48.47±6.08, 53.17±6.07), Indoctrination associated with the physical state of the body motion (34.28±7.09, 36.91±6.48), Multisensory processing (34.68±5.21, 37.94±6.57), Auditory Processing (31.74±5.84, 35.52±6.59). Also the results indicate that there is a significant difference in the writing disability among processing (PConclusion: with regard to the results obtained, it can be concluded that the boys group is in worse conditions in working memory and sensory processing styles, which requires a special attention and more focused educational approaches.

Affective touch activates a brain network responsible for processing social-emotional stimuli in infants, children, and adults, with a core node in the superior temporal sulcus (STS). STS is known to be a region highly susceptible to individual variability, including for tactile stimuli processing. However, little is known about how this region is recruited to process affective touch in infancy. The aim of this study was to examine brain activity to affective touch in the temporal region (STS) and understand if it relates to behavioral patterns of sensory-over responsivity (SOR) to touch. Twelve-month-old infants (n = 24) were given affective and discriminative stimuli to the forearm while they were watching a silent movie. Brain activation was recorded in the STS for measures of oxy-hemoglobin (HbO(2)) and deoxy-hemoglobin (Hbb) using functional near infra-red spectroscopy (fNIRS). Aversive responses to tactile stimuli were measured using the Infant-Toddler Sensory Profile. A significant hemodynamic response increase in HbO(2) to affective touch was observed in the STS for infants with less aversive behavioral responses to tactile stimuli. The findings suggest that brain activity in the STS for affective touch might be related to individual differences in the affective reaction toward touch., This study was supported by the Portuguese Science Foundation through an individual doctoral grant to Helga Miguel (SFRH/BD/86694/2012). The work was conducted at Psychology Research Center (UID/PSI/01662/2013), University of Minho, and supported by the Portuguese Science Foundation and the Portuguese Ministry of Science, Technology and Higher Education through national funds (PSI/01662) and co-financed by FEDER through COMPETE2020 under the PT2020 Partnership Agreement (POCI-01-0145-FEDER-007653).

Objectives: Subcutaneous injection of botulinum toxin-A (sBONT-A) is a novel treatment for peripheral neuropathic pain. While its analgesic effects are well documented, this treatment is often not ...

To date, little is known about sensory processing in Williams syndrome (WS) and the similarities of the sensory profile in individuals with WS compared to people with other neurodevelopmental disorders. The current review aims to consolidate available evidence on sensory processing in WS. Eighteen primary studies investigating sensory processing in individuals with WS were identified through systematic searches of electronic databases. Fourteen studies investigated hyperacusis (sound sensitivity) in WS and four papers examined broader sensory processing characteristics. A high prevalence of both hyperacusis and sensory processing difficulties were reported. These were associated with younger age, more behavioural problems and a greater severity of other clinical symptoms and were discriminant between other developmental disorders and typically developing samples.

Background Sensory processing difficulties, which commonly occur in autism spectrum disorder (ASD), are expected to have negative effects on the primary caregiver’s mental health. The aim of this study was to examine the association between sensory processing difficulties in children with ASD and the mental health of primary caregivers. Methods A total of 707 primary caregivers (mothers in the present study) and their children with ASD (4–18 years of age) participated in this study. Sensory processing difficulties were indexed using the Short Sensory Profile (SSP). The mental health of primary caregivers was indexed using the General Health Questionnaire (GHQ12). Results Higher scores on Auditory Filtering as measured with the SSP were associated with poorer mental health of primary caregivers, even after an adjustment for ASD symptom severity. Analyses of two age sub-groups, a young (4–10 years) and an old age group (11–18 years), revealed that higher scores on Tactile Sensitivity and Auditory Filtering were associated with poorer mental health of primary caregivers in younger children, whereas only higher scores on Auditory Filtering were associated with poorer mental health of primary caregivers in older children. Conclusions Our findings suggest that practitioners who support primary caregivers of children with ASD need to focus not only on the social and communication-related symptoms of the child but also on their specific sensory processing difficulties.

We explored sensory features as distinguishing characteristics of Autism spectrum disorder (ASD). Four groups of males (n = 36): Six with 47, XYY syndrome and ASD (XYY+ASD), six with 47, XYY syndrome and no ASD (XYY−ASD), 12 with idiopathic ASD (ASD-I) and 12 typically developing (TYP). The short sensory profile (SSP) the sensory challenge protocol (SCP) were used to assess sensory features. SSP Total Score for the YY+ASD was significantly lower than the XYY−ASD (p = .002) and TYP (p

This study uses factor mixture modelling of the Short Sensory Profile (SSP) at two time points to describe subgroups of young autistic and typically-developing children. This approach allows separate SSP subscales to influence overall SSP performance differentially across subgroups. Three subgroups were described, one including almost all typically-developing participants plus many autistic participants. SSP performance of a second, largely-autistic subgroup was predominantly shaped by a subscale indexing behaviours of low energy/weakness. Finally, the third subgroup, again largely autistic, contained participants with low (or more “atypical”) SSP scores across most subscales. In this subgroup, autistic participants exhibited large P1 amplitudes to loud sounds. Autistic participants in subgroups with more atypical SSP scores had higher anxiety and more sleep disturbances.

The nutritional composition and productivity of halophytes is strongly related to the biotic/abiotic stress to which these extremophile salt tolerant plants are subjected during their cultivation cycle. In this study, two commercial halophyte species (Inula crithmoides and Mesembryanthemum nodiflorum) were cultivated at six levels of salinity using a soilless cultivation system. In this way, it was possible to understand the response mechanisms of these halophytes to salt stress. The relative productivity decreased from the salinities of 110 and 200 mmol L−1 upwards for I. crithmoides and M.&nbsp, nodiflorum, respectively. Nonetheless, the nutritional profile for human consumption remained balanced. In general, I. crithmoides vitamin (B1 and B6) contents were significantly higher than those of M. nodiflorum. For both species, β-carotene and lutein were induced by salinity, possibly as a response to oxidative stress. Phenolic compounds were more abundant in plants cultivated at lower salinities, while the antioxidant activity increased as a response to salt stress. Sensory characteristics were evaluated by a panel of culinary chefs showing a preference for plants grown at the salt concentration of 350 mmol L−1. In summary, salinity stress was effective in boosting important nutritional components in these species, and the soilless system promotes the sustainable and safe production of halophyte plants for human consumption.

Functional beverages can be a valuable component of the human diet with the ability to not only provide essential hydration but to deliver important bioactive compounds that can contribute to chronic disease treatment and prevention. One area of the functional beverage market that has seen an increase in demand in recent years are beverages that promote relaxation and sleep. Sleep is an essential biological process, with optimal sleep being defined as one of adequate duration, quality and timing. It is regulated by a number of neurotransmitters which are, in turn, regulated by dietary intake of essential bioactive compounds. This narrative review aimed to evaluate the latest evidence of the sleep promoting properties of a selection of bioactive compounds (such as L-theanine and L-tryptophan) for the development of a functional beverage to improve sleep quality; and the effectiveness of traditional sleep promoting beverages (such as milk and chamomile). Overall, the bioactive compounds identified in this review, play essential roles in the synthesis and regulation of important neurotransmitters involved in the sleep-wake cycle. There is also significant potential for their inclusion in a number of functional beverages as the main ingredient on their own or in combination. Future studies should consider dosage; interactions with the beverage matrix, medications and other nutraceuticals; bioavailability during storage and following ingestion; as well as the sensory profile of the developed beverages, among others, when determining their effectiveness in a functional beverage to improve sleep quality.

The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors, however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents (&lt, 2%), and desirable fatty acid profiles.

Background: Autism Spectrum Disorder (ASD) is a neurodevelopmental disorder characterized by impairment in social interactions and communication. Additional features include restricted, repetitive patterns of behaviors, and differences in sensory processing. The clinical presentation of patients with ASD is heterogeneous, likely reflecting multiple underlying etiologies. Heterogeneity in presentation and treatment response are barriers to development of precise therapeutic approaches. Therefore, identification of clinically meaningful subgroups within ASD is critical to develop targeted interventions. We hypothesized that sensory features can be used to identify clinically recognizable subgroups with shared underlying etiologies. Methods: Subjects included 378 individuals with a clinical diagnosis of ASD who contributed Short Sensory Profile (SSP) data assessing the frequency of sensory behaviors and whole genome sequencing results to the Autism Speaks’ MSSNG database. To determine if the SSP could be used to subgroup individuals with ASD, we performed cluster analysis on responses to all 38 questions, followed by an independent cluster analysis using only a subset of questions selected specifically to assay hyper- and hypo-sensitivity to sensory stimulation. Cross-validation of the resulting clusters determined the final subgroups. To test for shared underlying etiologies, we correlated variant frequency across subgroups for each of 24,896 genes. Variant frequency included any variation in each gene regardless of the type of variant. To be significantly associated with a subgroup, a gene variant frequency had to be greater than four standard deviations (SD) from the mean frequency for all subgroups and 3 SD different from each subgroup.Results: We identified seven distinct sensory-based ASD subgroups. Subgroup 1, characterized by atypical scores in all sensory areas, was not associated with any genes. Subgroups 2, 4 and 6 were significantly associated with four to six genes each. Subgroups 3, 5 and 7 were enriched for 126, 12 and 50 genes, respectively. Limitations: This study was performed using retrospective data that did not include other phenotypic data such as age, comorbidities, or measures of disease severity. All those likely contribute to the variability of the identified subgroupsConclusions: These results support the use of sensory features to identify ASD subgroups with shared genetic mechanisms.

There is an increasing importance of the role of children and adolescents in the food market and to successfully develop food products intended for them, it is necessary to apply proper sensory evaluation methodologies. Although children can execute traditional methods for food liking and preference evaluation, traditional sensory descriptive methods may not be suitable for them and it is necessary to assess their ability to perform novel sensory profiling methods. Thus, this study aimed to assess children’s acceptance of an innovative food product – cookies incorporating fermented grass pea (Lathyrus sativus) flour – and their ability to describe a sensory profile using a Check-All-That-Apply (CATA) approach. Two different types of cookies (salty and sweet) were developed, differing in the level of substitution of wheat flour by fermented grass pea flour (between 0 and 40%). The cookies were evaluated by two sensory panels of 60 children (8–12 years), who assessed the overall liking using a 7-point facial hedonic scale and the sensory profile of the samples using a CATA ballot with 21 sensory terms previously developed through focus groups with children. Children showed the ability to discriminate the different samples with the hedonic scale and according to their sensory profile. Results revealed that the focusgroup with children is an adequate way to generate CATA ballots and that the CATA approach is adequate to evaluate how children discriminate the sensory profile of food products. Furthermore, the food neophobia level of the children negatively impacted their acceptance of the food products info:eu-repo/semantics/publishedVersion

Previous studies suggest that parasympathetic functions support sensory behaviours. However, the relationship between sensory behaviours and parasympathetic functions remain inconclusive and inconsistent among children with and without attention-deficit hyperactivity disorder (ADHD). This research aims to examine the sensory behaviours and resting parasympathetic functions among children with and without ADHD. We compared sensory behaviours and baseline parasympathetic functions of 64 participants, with 42 typically developing and 24 ADHD male children aged 7–12 years. Sensory behaviours were evaluated using the sensory profile. Baseline parasympathetic functions were indexed using the normalized unit of heart rate variability high-frequency bands (HF n.u.). Children underwent an experimental protocol consisting of watching a silent cartoon movie while HF n.u. is continuously monitored, within a controlled environment. The results of this research showed significantly lower HF n.u. (t(64) = 7.84, p < 0.01 ) and sensory processing total score (t(64) = 14.13 = p < 0.01 ) among children with ADHD compared to their typically developing peers. Likewise, a significant moderate positive correlation (r = 0.36, p < 0.05 ) was found between the HF n.u. and sensory profile total scores among children with ADHD. Children with ADHD have significantly lower resting state parasympathetic functions compared to their typically developing peers.

Autism spectrum disorder (ASD) may be accompanied by aggressive behavior and is associated with sensory processing difficulties. The present study aims to investigate the direct association between sensory processing and aggressive behavior in adults with ASD. A total of 101 Dutch adult participants with ASD, treated in outpatient or inpatient facilities, completed the Adult/Adolescent Sensory Profile (AASP), the Reactive-Proactive Aggression Questionnaire (RPQ), and the Aggression Questionnaire&mdash, Short Form (AQ-SF). Results revealed that sensory processing difficulties are associated with more aggressive behavior (f2=0.25), more proactive (f2=0.19) and reactive aggression (f2=0.27), more physical (f2=0.08) and verbal aggression (f2=0.13), and more anger (f2=0.20) and hostility (f2=0.12). Evidence was found for an interaction of the neurological threshold and behavioral response on total aggression and hostility. Participants with higher scores in comparison to the norm group in sensory sensitivity had the highest risk of aggressive behavior. In conclusion, clinical practice may benefit from applying detailed diagnostics on sensory processing difficulties when treating aggressive behavior in adults with ASD.

We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (−10 and −20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and by 120 beef consumers for acceptance. Storage temperature and thawing methods showed little or no changes in the sensory quality of strip loin steaks, detected by either panelists or consumers. In the QDA®, apparent juiciness was lower in samples thawed in microwave, while the rancid flavor was lower for samples frozen at −20 °C and thawed in refrigeration ( p < 0.05). The consumer test showed that samples stored at −10 °C and microwave thawing was most accepted in terms of tenderness, juiciness, and overall impression. Fresh steaks (unfrozen) had low acceptance for overall impression in relation to frozen meat. This indicates that consumers could use a household freezer (−10 °C) and quicker thawing methods (microwave or room temperature) without compromising the sensory perception of steaks frozen up to one month.

BACKGROUND Attention Deficit Hyperactivity Disorder (ADHD) is one of the most common neurodevelopmental disorders and has a big impact on the well-being of children. The disorder can lead to noticeable functional limitations for children and bio-ecological factors also contribute to symptoms of ADHD. We aimed to investigate the associations between ADHD symptoms and some related bio-ecological factors including serum ferritin, zinc levels and sensory processing in preschool-aged children. METHODS Twenty-two children who had been referred to the division of Developmental Pediatrics because of ADHD symptoms and 22 participants from the general pediatric outpatient clinics were included in the study. The symptoms of ADHD were evaluated with Conners` Parent Rating Scale-Revised Short form. Complete blood count, serum ferritin and zinc levels were also evaluated. A blind occupational therapist implemented sensory processing measurements. The characteristics of each participant such as prematurity, perinatal complications, developmental practices and sociodemographic data were also considered. RESULTS Sensory processing measurement analysis revealed that all Sensory Profile scores were significantly lower in the children with ADHD symptoms compared to the control group indicating that the child shows the behavior more than desired. The low level of zinc (p=0.026, OR=6.153, 95% CI= 1.247-30.362) and the presence of perinatal complications (p=0.045, OR=10.864, 95% CI=1.059-111.499) increased the risk of ADHD symptoms. We could not find an association for ferritin levels in our study. CONCLUSIONS The evaluation of zinc level and sensory profile parallel to other strategies can be recommended during the management of ADHD symptoms in preschool children.