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The aim of this study was to assess the applicability of simultaneous methodologies to describe dynamic textural complexity. In a simultaneous task, temporal dominance of sensations (TDS) and temporal textural complexity (TTC) were performed in one session (n = 17). A further 18 participants performed TDS and TTC on separate occasions; data from the simultaneous and separate session were then compared. A further aim was to investigate the temporal nature of textural complexity—temporal drivers of textural complexity were examined, as well as ratings of textural complexity across time. Regression modeling and multivariate analyses indicated little difference in how the participants in the simultaneous and separate tasks performed; only minor differences in the use of TDS attributes were noted. Positive drivers included texture contrast and crumbly/particles, while smooth was a negative driver. Significant differences in TTC data separated into three time intervals were found; a trend of increasing textural complexity during mastication until a midway point followed by a decline emerged. Further research with larger samples is needed to support these findings. However, for the first time this work supports the use of simultaneous tasks in sensory evaluation and indicates the importance of temporality in direct ratings of complexity. Practical applications: Simultaneous tasks are not commonly used in sensory evaluation, this research suggests their applicability and value; ultimately they may save time and money in research and product development. Direct ratings of sensory complexity are often reported prior to or after descriptive temporal evaluation; this may underestimate true perceived complexity, indicating the importance of considering temporal measures. Sensory complexity is considered an important sensory construct given its arousal potential; thus, identification of drivers of complexity may inform product development. [ABSTRACT FROM AUTHOR]

The original CHoice of Outcome In Cbt for psychosEs (CHOICE) measure was designed in collaboration with experts by experience as a patient-reported "Psychological Recovery" outcome measure for cognitive-behavioral therapy for psychosis (CBTp). A short version (CHOICE-SF) was developed to use as a brief outcome measure, with a focus on sensitivity to change, for use in future research and practice. CHOICE-SF was developed and validated using 3 separate samples, comprising 640 service users attending 1 of 2 transdiagnostic clinics for (1) CBTp or (2) therapies for voice hearing or (3) who took part in the treatment as usual arm of a trial. In the initial subsample of 69 participants, items from the original CHOICE measure with medium to large effect sizes for change pre- to post-CBTp were retained to form the CHOICE-SF. Internal consistency, construct validity, and sensitivity to change were confirmed, and the factor structure was examined in 242 participants. Specificity was confirmed by comparison with 44 participants who completed CHOICE at 2 time points but did not receive therapy. Validation of CHOICE-SF was carried out by confirming factor structure and sensitivity to change in a new sample of 354 and a subsample of 51 participants, respectively. The CHOICE-SF comprised 11 items and 1 additional personal goal item. A single-factor structure was confirmed, with high internal consistency, construct validity, and sensitivity to change. The CHOICE-SF is a brief, psychometrically robust measure to assess change following psychological therapies in research and clinical practice for people with psychosis and severe mental illness. [ABSTRACT FROM AUTHOR]

Chocolate has specific rheological behavior during oral processing that delivers its distinct sensory characteristics. When incorporating functional or flavoring ingredients into chocolate, these properties must be maintained to meet consumer expectation. Water‐soluble and fat‐soluble ingredients have a potential effect on the properties of chocolate; therefore, successfully adding functional supplements in this medium can have challenges. This study investigated the effect of functional or flavoring ingredients on chocolate microstructure, mouthfeel (texture), and flavor release, during oral processing. Participants were classified by their oral processing "pattern": a chewing preference (CP), a sucking preference (SP), and a mixed group who had a preference for both chewing and sucking (MP). Chocolate samples (72% dark chocolate) were prepared with different flavor ingredients (water‐soluble: ginger powder and fat‐soluble: menthol). Instrumental testing of chocolate viscosity and hardness showed no significant differences in chocolate with low concentrations of added ingredients (0.5% ginger and 0.1% mint), while chocolate with higher concentration (2.5% ginger and 0.5% mint) showed a significant difference compared to standard chocolate. Modified Qualitative Descriptive Analysis (MQDA) tests showed no significant differences in sensory perception of texture between the formulations, or the oral processing behavior groups. There was an impact on flavor perception both from composition and from oral processing behavior. The CP group rated the chocolate with the lowest flavoring concentration as also having the lowest cocoa flavor intensity. Moreover, the MP and SP groups showed a similar perception of cocoa flavor intensity. [ABSTRACT FROM AUTHOR]

Standard and new methods that were used to track silica crystallinity, mineralogy, and morphology at the nanometer and micron-scale and a detailed mechanism to explain sinter diagenesis is suggested.

Abstract: This study investigates the feasibility of using bentonite‐embedded mixed matrix membranes to perform wine fining on white wines to eliminate protein instability. Membranes made using polyethersulphone or polyvinylidene fluoride were fabricated using the wet phase inversion technique and used to filter unfined New Zealand Sauvignon Blanc wine in a crossflow filtration system. The morphologies of all the fabricated membranes were characteristic of asymmetric phase inversion membranes. Confocal laser scanning microscopy analysis on the membranes suggests that the two major mechanisms of protein removal are adsorption by the embedded bentonite particles and size exclusion via the membrane morphology. Polyethersulphone membranes were found to produce wine of similar levels of protein stability (around 90% protein removal) and polyphenol content as polyvinylidene fluoride membranes of the same membrane composition and operating conditions but with as much as 80% higher flux. Stabilising wine in one filtration pass was possible with polyethersulphone membrane with 25 wt% bentonite while maintaining high flux. These promising results show that the tested process has the potential to replace the current batch‐wise fining process with continuous crossflow membrane filtration with benefits such as increased processing speed and reduced wine loss. [ABSTRACT FROM AUTHOR]