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Journal articles on the topic 'Food conditioning'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Loebnitz, Natascha, and Klaus G. Grunert. "Evaluative Conditioning of Food Technologies." Psychology & Marketing 32, no. 7 (2015): 725–41. http://dx.doi.org/10.1002/mar.20813.

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2

Tordoff, Michael G. "Calorie-based conditioning of food preferences." Appetite 12, no. 1 (1989): 74–75. http://dx.doi.org/10.1016/0195-6663(89)90082-2.

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3

Alcalá, Jose A., Gabriel González, José A. Aristizabal, José E. Callejas-Aguilera, and Juan M. Rosas. "Discrimination Reversal Facilitates Contextual Conditioning in Rats’ Appetitive conditioning." Psicológica Journal 39, no. 1 (2018): 64–87. http://dx.doi.org/10.2478/psicolj-2018-0004.

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AbstractTwo experiments were conducted with the goal of exploring the effect of experiencing associative interference upon concurrent learning about conditioned stimuli and contexts in rats’ appetitive conditioning. During the first training phase, two groups of rats received a conditioned stimulus (CS1) followed by food, whereas another conditioned stimulus (CS2) was presented alone. During a second training phase, discrimination was reversed in group R, while it remained the same in group D. A new conditioned stimulus (CS3) was concurrently trained followed by food during this second Phase (

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4

Arsenos, G., J. Hills, and I. Kyriazakis. "Conditioned feeding responses of sheep towards flavoured foods associated with casein administration: the rôle of long delay learning." Animal Science 70, no. 1 (2000): 157–69. http://dx.doi.org/10.1017/s1357729800051699.

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AbstractThe objective of two experiments was to investigate whether a delayed type of learning could account for the conditioned feeding responses of sheep towards novel food flavours associated with post-ingestive consequences (PIC) created from the administration at different points in time of a nutritive stimulus (casein). The doses of casein were low (15 g) and high (75 g) for experiments 1 and 2, previously known to result in positive and negative PIC respectively. Each experiment consisted of three conditioning periods, during which sheep were trained to associate one of two novel flavou

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BAEYENS, FRANK, DEB VANSTEENWEGEN, JAN DE HOUWER, and GEERT CROMBEZ. "Observational Conditioning of Food Valence in Humans." Appetite 27, no. 3 (1996): 235–50. http://dx.doi.org/10.1006/appe.1996.0049.

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6

Sclafani, Anthony, and Karen Ackroff. "Role of gut nutrient sensing in stimulating appetite and conditioning food preferences." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 302, no. 10 (2012): R1119—R1133. http://dx.doi.org/10.1152/ajpregu.00038.2012.

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The discovery of taste and nutrient receptors (chemosensors) in the gut has led to intensive research on their functions. Whereas oral sugar, fat, and umami taste receptors stimulate nutrient appetite, these and other chemosensors in the gut have been linked to digestive, metabolic, and satiating effects that influence nutrient utilization and inhibit appetite. Gut chemosensors may have an additional function as well: to provide positive feedback signals that condition food preferences and stimulate appetite. The postoral stimulatory actions of nutrients are documented by flavor preference con

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7

Mills, Edward L., Daniel V. Widzowski, and Suzanne R. Jones. "Food Conditioning and Prey Selection by Young Yellow Perch (Perca flavescens)." Canadian Journal of Fisheries and Aquatic Sciences 44, no. 3 (1987): 549–55. http://dx.doi.org/10.1139/f87-067.

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We tested how diet conditioning influences prey species selection by age-0 yellow perch (Perca flavescens) in laboratory experiments. We conditioned yellow perch to diets of different ratios of Daphnia pulex and Diaptomus sicilis and then offered them an experimental 1:1 test mixture of each prey. The influence of conditioning on prey selection was found not to be random, and prey were consumed neither in proportion to the 1:1 test mix nor to the ratio of prey in the conditioning diet. Young yellow perch switched to novel prey and did not specialize on the most frequently encountered prey in c

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Walasek, Grażyna, Małgorzata Węsierska, and Kazimierz Zieliński. "Conditioning of fear and conditioning of safety in rats." Acta Neurobiologiae Experimentalis 55, no. 2 (1995): 121–32. http://dx.doi.org/10.55782/ane-1995-1067.

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In separate groups of rats forward and backward procedures for classical defensive conditioning were superimposed on on-going bar pressing for food. The forward conditioned stimulus elicited suppression of bar presses, indicating acquisition of fear. The backward stimulus paired with identical shock elicited behaviour typical for rats in a condition of safety and caused an increase of bar press rate. Enhancement of bar presses acquired in the course of backward conditioning was stable, immune to influences from unsignalled shocks presented in the same experimental context, and resistant to ext

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9

Li, Dan, Dong Liang, Zhonghua Li, et al. "Efficacy of Gas-Containing Conditioning Technology on Sterilization and Preservation of Cooked Foods." Agriculture 12, no. 12 (2022): 2010. http://dx.doi.org/10.3390/agriculture12122010.

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Gas-containing conditioning technology (GCT) employs mild sterilization methods to preserve the original qualities and nutrients of foods and is particularly suitable for processing various cooked foods or food ingredients. In this study, five kinds of dishes from daily life were processed with GCT. Thermal penetration detection technology was utilized to monitor the internal temperature of food and ambient temperature in real-time, and the optimal scheduled processes of each food were summarized. Additionally, foods were processed after GCT, and the total number of bacteria (<102 cfu/g) an

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10

Brunstrom, J. M., and L. L. Wilkinson. "Conditioning expectations about the satiating quality of food." Appetite 49, no. 1 (2007): 281. http://dx.doi.org/10.1016/j.appet.2007.03.040.

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11

Goddard, Murray J. "Latent Inhibition of US Signal Value." Quarterly Journal of Experimental Psychology Section B 56, no. 2b (2003): 177–92. http://dx.doi.org/10.1080/02724990244000106.

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Three experiments with rats examined the effects of preexposure to an unconditioned stimulus (US; a single food pellet) on the subsequent ability of that US to effectively signal the delivery of three food pellets during a US-US conditioning procedure. In Experiment 1, latent inhibition (LI) rats showed attenuated conditioning, compared to control (C) rats, when a single food pellet, delivered 10 minutes into a session, was followed by three additional pellets. In preexposure, one pellet had been delivered 10 minutes into each session (in group LI), or placed into the magazine at the beginning

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Katner, Simon N., Bethany S. Neal-Beliveau, and Eric A. Engleman. "Embryonic Methamphetamine Exposure Inhibits Methamphetamine Cue Conditioning and Reduces Dopamine Concentrations in Adult N2 Caenorhabditis elegans." Developmental Neuroscience 38, no. 2 (2016): 139–49. http://dx.doi.org/10.1159/000445761.

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Methamphetamine (MAP) addiction is substantially prevalent in today's society, resulting in thousands of deaths and costing billions of dollars annually. Despite the potential deleterious consequences, few studies have examined the long-term effects of embryonic MAP exposure. Using the invertebrate nematode Caenorhabditis elegans allows for a controlled analysis of behavioral and neurochemical changes due to early developmental drug exposure. The objective of the current study was to determine the long-term behavioral and neurochemical effects of embryonic exposure to MAP in C. elegans. In add

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Tomioka, Masahiro, Yusuke Umemura, Yutaro Ueoka, et al. "Antagonistic regulation of salt and sugar chemotaxis plasticity by a single chemosensory neuron in Caenorhabditis elegans." PLOS Genetics 19, no. 9 (2023): e1010637. http://dx.doi.org/10.1371/journal.pgen.1010637.

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The nematode Caenorhabditis elegans memorizes various external chemicals, such as ions and odorants, during feeding. Here we find that C. elegans is attracted to the monosaccharides glucose and fructose after exposure to these monosaccharides in the presence of food; however, it avoids them without conditioning. The attraction to glucose requires a gustatory neuron called ASEL. ASEL activity increases when glucose concentration decreases. Optogenetic ASEL stimulation promotes forward movements; however, after glucose conditioning, it promotes turning, suggesting that after glucose conditioning

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Di, Yu Hui, Chun Yang Jiang, and Zi Long Xu. "Research on the Application of Green Air Conditioning in the Granary." Applied Mechanics and Materials 477-478 (December 2013): 400–403. http://dx.doi.org/10.4028/www.scientific.net/amm.477-478.400.

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By describing the environmental requirements for food storage, puts forward the green air conditioning system to create a low-temperature environment for food of these creatures such as ice storage air-conditioning, ground source heat pumps, solar cooling and so on. Combined the related system diagram or schematic in the context of promoting green and healthy, pointed out the future direction of development of the low-temperature grain storage.

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15

Nieto, Adoracion, Dan M. Livovsky, and Fernando Azpiroz. "Conditioning by a Previous Experience Impairs the Rewarding Value of a Comfort Meal." Nutrients 15, no. 10 (2023): 2247. http://dx.doi.org/10.3390/nu15102247.

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Background. Meal ingestion induces a postprandial experience that involves homeostatic and hedonic sensations. Our aim was to determine the effect of aversive conditioning on the postprandial reward of a comfort meal. Methods: A sham-controlled, randomised, parallel, single-blind study was performed on 12 healthy women (6 per group). A comfort meal was tested before and after coupling the meal with an aversive sensation (conditioning intervention), induced by infusion of lipids via a thin naso-duodenal catheter; in the pre- and post-conditioning tests and in the control group, a sham infusion

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Hardeman, Don W., Hannah B. Vander Zanden, J. Walter McCown, Brian K. Scheick, and Robert A. McCleery. "Black Bear Behavior and Movements Are Not Definitive Measures of Anthropogenic Food Use." Animals 13, no. 5 (2023): 950. http://dx.doi.org/10.3390/ani13050950.

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Increasing human–bear conflicts are a growing concern, and managers often assume bears in developed areas are food-conditioned. We examined the relationship between human–bear conflicts and food conditioning by analyzing isotopic values of hair from black bears (Ursus americanus floridanus) involved in research (n = 34) and conflicts (n = 45). We separated research bears into wild and developed subgroups based on the impervious surface within their home ranges and separated conflict bears based on observations of human food consumption (anthropogenic = observations; management = no observation

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Wada-Katsumata, Ayako, and Coby Schal. "Olfactory Learning Supports an Adaptive Sugar-Aversion Gustatory Phenotype in the German Cockroach." Insects 12, no. 8 (2021): 724. http://dx.doi.org/10.3390/insects12080724.

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An association of food sources with odors prominently guides foraging behavior in animals. To understand the interaction of olfactory memory and food preferences, we used glucose-averse (GA) German cockroaches. Multiple populations of cockroaches evolved a gustatory polymorphism where glucose is perceived as a deterrent and enables GA cockroaches to avoid eating glucose-containing toxic baits. Comparative behavioral analysis using an operant conditioning paradigm revealed that learning and memory guide foraging decisions. Cockroaches learned to associate specific food odors with fructose (phag

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18

Verghese, Bindhu, Mei Lok, Jia Wen, et al. "comKProphage Junction Fragments as Markers for Listeria monocytogenes Genotypes Unique to Individual Meat and Poultry Processing Plants and a Model for Rapid Niche-Specific Adaptation, Biofilm Formation, and Persistence." Applied and Environmental Microbiology 77, no. 10 (2011): 3279–92. http://dx.doi.org/10.1128/aem.00546-11.

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ABSTRACTDifferent strains ofListeria monocytogenesare well known to persist in individual food processing plants and to contaminate foods for many years; however, the specific genotypic and phenotypic mechanisms responsible for persistence of these unique strains remain largely unknown. Based on sequences incomKprophage junction fragments, different strains of epidemic clones (ECs), which included ECII, ECIII, and ECV, were identified and shown to be specific to individual meat and poultry processing plants. ThecomKprophage-containing strains showed significantly higher cell densities after in

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19

Spalona, Anna. "Visitor awareness of brown bear (Ursus arctos) human-food conditioning in Bieszczady and Tatra National Parks (Carpathians, Poland)." Biological Letters 49, no. 2 (2012): 157–62. http://dx.doi.org/10.2478/v10120-012-0017-0.

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Abstract This paper investigates the awareness of visitors to Bieszczady National Park (BNP) and Tatra National Park (TNP) of human influence on brown bears (Ursus arctos Linnaeus, 1758), i.e. what causes human-habituated bears to become food-conditioned. In the parks studied, 928 questionnaires were collected in July and August 2007. The survey was supplemented with data on the amount of garbage collected in both parks by municipal services in 2007. Respondents in BPN displayed significantly greater knowledge about the causes of human-food conditioning of bears than respondents in TNP (64.2%

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20

RAHMAOUI, Souad. "CLASSICAL CONDITIONING IN INTERPRETING LEARNING BEHAVIOR." International Journal of Education and Language Studies 04, no. 04 (2023): 93–100. http://dx.doi.org/10.47832/2791-9323.4-4.7.

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The individual learns through the classical link, procedural and conjugation, by trial and error, clairvoyance, imitation, motivation, goal, etc., and we will focus on addressing this intervention on the classical conditioning and how it occurs according to its laws. The classical stipulation, represented by the Russian psychologist Pavlov, who conducted many experiments on animals and observed that animals respond to the natural stimulus (food, for example) by drooling, and if food is accompanied by another stimulus such as light or the sound of a bell for a relatively long period of time, it

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21

Kavaliotis, E., J. Boardman, J. Clark, R. Ogeil, A. Verdejo-Garcia, and S. Drummond. "O060 The relationship between sleep and appetitive conditioning: A systematic review and meta-analysis." SLEEP Advances 3, Supplement_1 (2022): A25—A26. http://dx.doi.org/10.1093/sleepadvances/zpac029.059.

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Abstract Appetitive conditioning involves learning to associate previously neutral stimuli with pleasant or rewarding cues. Elements of appetitive conditioning underpin various maladaptive consummatory behaviours, including regular consumption of unhealthy foods, recreational substance use, and clinical symptoms of certain mental disorders (e.g., binge-eating disorder, substance use disorder). One modifiable mechanism underlying appetitive conditioning appears to be sleep, due to its critical role in new learning. This systematic review and meta-analysis (PROSPERO registration: CRD42021234793)

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22

Hensels, I. S., and S. Baines. "Changing ‘gut feelings’ about food: An evaluative conditioning effect on implicit food evaluations and food choice." Learning and Motivation 55 (August 2016): 31–44. http://dx.doi.org/10.1016/j.lmot.2016.05.005.

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23

Zandstra, Elizabeth H., and Wael El-Deredy. "Effects of energy conditioning on food preferences and choice." Appetite 57, no. 1 (2011): 45–49. http://dx.doi.org/10.1016/j.appet.2011.03.007.

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24

Lawrence, A. B., M. C. Appleby, and H. C. Macleod. "Evaluation of hunger In pigs using operant conditioning." Proceedings of the British Society of Animal Production (1972) 1987 (March 1987): 103. http://dx.doi.org/10.1017/s0308229600035388.

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Rules for feeding pigs have been derived from nutritional and economic considerations with little if any awareness of their behavioural consequences. Pregnant sows generally receive sufficient of a standard sow diet to allow medium growth during pregnancy. This quantity of food is, however, in the order of 0.5 of their (preferred) ad libitum intake (Whittemore et al., 1977). Recent results at Edinburgh have suggested a strong relationship between the food level and the development of stress-related activities, such as repetitive chain chewing, in tethered pregnant gilts (Appleby and Lawrence,

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Nieto, Adoracion, Dan M. Livovsky, and Fernando Azpiroz. "Reversal of Conditioned Food Aversion Using a Cognitive Intervention: A Sham-Controlled, Randomized, Parallel Study." Nutrients 15, no. 23 (2023): 4962. http://dx.doi.org/10.3390/nu15234962.

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Background: Aversive conditioning weakens the gratifying value of a comfort meal. The aim was to determine the effect of a cognitive intervention to reverse aversive conditioning and restore hedonic postprandial response. Methods: This was a randomized, sham-controlled, single-blind, parallel study that was conducted on 12 healthy women (n = 6 in each group). The reward value of a comfort meal was measured on different days: at initial exposure, after aversive conditioning (administration of the same meal with a masked fat overload on the previous day) and after a cognitive intervention (discl

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Hills, J., I. Kyriazakis, J. V. Nolan, G. N. Hinch, and J. J. Lynch. "Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses." Animal Science 69, no. 2 (1999): 313–25. http://dx.doi.org/10.1017/s1357729800050888.

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AbstractA study was conducted to determine whether sheep form conditioned flavour aversions (CFAs) or preferences (CFPs) for food flavours associated, respectively, with excessive or appropriate concentrations of sulphur (S) and also whether the rate of formation and strength of CFAs and CFPs are dependent on the animal's initial S status or the level of administration of S. In experiment 1, 48 mature ewes were conditioned to associate a new food containing a novel flavour with an infusion of S delivered intra-ruminally, or the same food containing another novel flavour with an infusion of dis

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Ashaolu, Tolulope Joshua. "Safety and quality of bacterially fermented functional foods and beverages: a mini review." Food Quality and Safety 4, no. 3 (2020): 123–27. http://dx.doi.org/10.1093/fqsafe/fyaa003.

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Abstract Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat

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Arsenos, G., and I. Kyriazakis. "The continuum between preferences and aversions for flavoured foods in sheep conditioned by administration of casein doses." Animal Science 68, no. 4 (1999): 605–16. http://dx.doi.org/10.1017/s1357729800050633.

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AbstractThe main objective of the experiment was to investigate whether a continuum links the development of conditioned flavour preferences and conditioned flavour aversions (CFPs and CFAs) in sheep, towards food flavours associated with intraruminal administration of increasing doses of the same nutritive stimulus: casein. A secondary objective was to investigate the effects of dose of casein administration and the number of repeated exposures to casein on the rate of establishment, magnitude and degree of persistence of developed CFPs and CFAs.The experiment consisted of three conditioning

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Ribeiro, Gabriela, Ana B. Fernandes, Francisco P. M. Oliveira, et al. "Postingestive reward acts through behavioral reinforcement and is conserved in obesity and after bariatric surgery." PLOS Biology 22, no. 12 (2024): e3002936. https://doi.org/10.1371/journal.pbio.3002936.

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Postingestive nutrient stimulation conditions food preferences through striatal dopamine and may be associated with blunted brain responses in obesity. In a cross-sectional study, we tested flavor-nutrient conditioning (FNC) with maltodextrin-enriched yogurt, with maltodextrin previously optimized for concentration and dextrose equivalents (n = 57), and to mask texture cues (n = 102). After conditioning, healthy volunteers (n = 52) increased preference for maltodextrin-paired (+102 kcal, CS+), relative to control (+1.8 kcal, CS-) flavors, as assessed according to intake, but not pleasantness.

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Wu, Ang, Juan Hua Zhu, and Xiao Ning Hu. "Design and Implement of a Food Safety Testing Instrument Based on Microcontroller." Key Engineering Materials 480-481 (June 2011): 1201–5. http://dx.doi.org/10.4028/www.scientific.net/kem.480-481.1201.

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A food safety testing instrument is designed and developed based microcontroller. The instrument includes optical unit, conditioning unit and control and acquisition unit. The optical unit converts the chemiluminescence signals into electrical signals through photoelectric sensor. Conditioning circuit mainly amplifies the weak signal to an appropriate range. Control and data acquisition circuit consists of the MCU, LCD and memory circuit. The experiment shows that the correlation coefficient (R2) between the phosphate ion concentration and emitting area was 0.98. The instrument is small，cheap

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31

Van Hest, Annemieke, Frans Van Haaren, and Nanne E. Van De Poll. "Preexposure to unsignaled food: Autoshaping retardation following differential conditioning of food-tray directed behavior." Bulletin of the Psychonomic Society 27, no. 4 (1989): 351–54. http://dx.doi.org/10.3758/bf03334625.

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32

Bernbom, N., Y. Y. Ng, R. L. Jørgensen, et al. "Adhesion of food-borne bacteria to stainless steel is reduced by food conditioning films." Journal of Applied Microbiology 106, no. 4 (2009): 1268–79. http://dx.doi.org/10.1111/j.1365-2672.2008.04090.x.

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Stanton, Catherine, and Nicholas Light. "The effects of conditioning on meat collagen: Part 3—Evidence for proteolytic damage to endomysial collagen after conditioning." Meat Science 27, no. 1 (1990): 41–54. http://dx.doi.org/10.1016/0309-1740(90)90027-4.

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Gál, Robert, Pavel Mokrejš, Petr Mrázek, Jana Pavlačková, Dagmar Janáčová, and Jana Orsavová. "Chicken Heads as a Promising By-Product for Preparation of Food Gelatins." Molecules 25, no. 3 (2020): 494. http://dx.doi.org/10.3390/molecules25030494.

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Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the

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Burritt, E. A., and F. D. Provenza. "Food Aversion Learning: Conditioning Lambs to Avoid a Palatable shrub ( )." Journal of Animal Science 67, no. 3 (1989): 650. http://dx.doi.org/10.2527/jas1989.673650x.

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Cole, Sindy, Andrew D. Stone, and Gorica D. Petrovich. "The dorsomedial striatum mediates Pavlovian appetitive conditioning and food consumption." Behavioral Neuroscience 131, no. 6 (2017): 447–53. http://dx.doi.org/10.1037/bne0000216.

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Lawrence, A. B., and A. W. Illius. "Further quantification of pigs needs for food using operant conditioning." Proceedings of the British Society of Animal Production (1972) 1989 (March 1989): 91. http://dx.doi.org/10.1017/s0308229600010837.

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The study of motivational states underlying behaviour is seen as critical to understanding the implications of restricted husbandry conditions on animal welfare. Yet the measurement of the strength of motivation remains a perennial problem in welfare studies. Previous work at Edinburgh using operant conditioning identified an apparently high level of feeding motivation throughout the day in pigs fed [ARC, 1981] recommended levels for sows and boars [Lawrence et al. 1988]. Pigs trained to press a panel consistently 10 times for a food reward (fixed ratio or FR responding) maintained high levels

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Lawrence, A. B., and A. W. Illius. "Operant conditioning as a tool to understanding pigs' food needs." Applied Animal Behaviour Science 26, no. 3 (1990): 283–84. http://dx.doi.org/10.1016/0168-1591(90)90145-4.

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Maes, J. H. Roald, and Jo M. H. Vossen. "Context conditioning: Positive reinforcing effects of various food-related stimuli." Physiology & Behavior 53, no. 6 (1993): 1227–29. http://dx.doi.org/10.1016/0031-9384(93)90385-s.

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Braunstein, Jessica L., Joseph D. Clark, Ryan H. Williamson, and William H. Stiver. "Black Bear Movement and Food Conditioning in an Exurban Landscape." Journal of Wildlife Management 84, no. 6 (2020): 1038–50. http://dx.doi.org/10.1002/jwmg.21870.

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Clapham, Kit, and Edward E. Abramson. "Aversive conditioning of junk food consumption: A multiple baseline study." Addictive Behaviors 10, no. 4 (1985): 437–40. http://dx.doi.org/10.1016/0306-4603(85)90042-5.

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42

Karrer, T., and C. L. Sahley. "Discriminative conditioning alters food preferences in the leech, Haemopis marmorata." Behavioral and Neural Biology 50, no. 3 (1988): 311–24. http://dx.doi.org/10.1016/s0163-1047(88)91002-3.

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Stasiak, Maciej, and Bogusław Żernicki. "Food conditioning is impaired in cats deprived of the taste of food in early life." Neuroscience Letters 279, no. 3 (2000): 190–92. http://dx.doi.org/10.1016/s0304-3940(99)00961-1.

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RAY, EARL E., C. FARRELL, and D. E. HOOD. "Influence of Electrical Stimulation and Conditioning Periods Upon Hot-Boned Cooked Beef Semitendinosus Roast1." Journal of Food Protection 49, no. 5 (1986): 355–60. http://dx.doi.org/10.4315/0362-028x-49.5.355.

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Forty-eight beef sides from 24- to 36-month-old Holstein and various crosses were used to evaluate the influence of electrical stimulation and conditioning periods upon physical changes, shear force, panel tenderness scores, palatability traits and cooking yield of prerigor and postrigor semitendinosus (ST) muscle roast. The intact ST muscle was excised from the left sides [20] within 30 min postexsanguination and electrically (ES) stimulated (50 v; 5 ms on; 70 ms off; 3 min), while the remaining paired muscles [20] served as controls (NS). In addition, the left side from four carcasses was ES

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van den Hout, Marcel, and Harald Merckelbach. "Classical Conditioning: Still Going Strong." Behavioural Psychotherapy 19, no. 1 (1991): 59–79. http://dx.doi.org/10.1017/s0141347300011514.

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This paper summarizes developments in the field of classical conditioning. Attention is paid to four common misconceptions of what is classical conditioning. First, classical conditioning does not ensue as a simple result of temporal pairing of conditioned and unconditioned stimuli. Rather, conditioned reacting occurs if and to the degree that the subject is able to predict the occurrence of one stimulus from the presence of another one. Second, what is learned during classical conditioning is not necessarily a response to a cue, but rather a probabilistic relationship between various stimuli.

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Trapeznikova, Elena. "Improving the Storage of Some Food Categories to Reduce the Irretrievable Losses of a Retailer: Methodology Analysis." E3S Web of Conferences 295 (2021): 01031. http://dx.doi.org/10.1051/e3sconf/202129501031.

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Retailers conventionally store perishable foods in refrigerated display cases to keep them at specific temperatures; air conditioning dries the air in the room, which in turn causes these foods to lose moisture. Water as a dispersing medium and a solvent affects the consistency, structure, and appearance of foods in storage. However, excessive moistness will also jeopardize the quality of foods by providing fungi and bacteria with good conditions for growth. Conventional food storage technology does not involve humidity control; as a result, food appearance and quality degrades, and the intens

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Dang, Huynh N. P., and Joselito P. Quirino. "High Performance Liquid Chromatography versus Stacking-Micellar Electrokinetic Chromatography for the Determination of Potentially Toxic Alkenylbenzenes in Food Flavouring Ingredients." Molecules 27, no. 1 (2021): 13. http://dx.doi.org/10.3390/molecules27010013.

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Alkenylbenzenes, including eugenol, methyleugenol, myristicin, safrole, and estragole, are potentially toxic phytochemicals, which are commonly found in foods. Occurrence data in foods depends on the quality of the analytical methodologies available. Here, we developed and compared modern reversed-phase high performance liquid chromatography (HPLC) and stacking-micellar electrokinetic chromatography (MEKC) methods for the determination of the above alkenylbenzenes in food flavouring ingredients. The analytical performance of HPLC was found better than the stacking-MEKC method. Compared to othe

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Patarnello, Stefano, and Paolo Carnevali. "A NEURAL NETWORK MODEL TO SIMULATE A CONDITIONING EXPERIMENT." International Journal of Neural Systems 01, no. 01 (1989): 47–53. http://dx.doi.org/10.1142/s0129065789000451.

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The most prominent area where the potential of neural networks is under study is that of engineering applications, such as pattern recognition and speech processing. Another interesting direction which is proposed in the present paper is that of neural networks designed to simulate the interaction of an individual with the external (varying) environment. The simple example presented here consists of a kind of conditioning experiment: a synthetic "organism" (provided with some "sensor" and "motor" neurons which are connected via a neural network) is free to move in a world where it has to find

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BEUCHAT, LARRY R., and DAVID A. MANN. "Inactivation of Salmonella on In-Shell Pecans during Conditioning Treatments Preceding Cracking and Shelling." Journal of Food Protection 74, no. 4 (2011): 588–602. http://dx.doi.org/10.4315/0362-028x.jfp-10-411.

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Studies were done to determine the effectiveness of conditioning treatments for killing Salmonella in and on immersion-inoculated and surface-inoculated in-shell pecans. Treatment of immersion-inoculated, dried, stored pecans in chlorinated water (400 μg/ml) reduced Salmonella by not more than 1.6 log CFU/g. Treatment of immersion-inoculated, dried, stored pecans in chlorinated water (200 μg/ml, 1 min) followed by soaking in water for 2 h at 21°C and treating for 10 min in water at 85 to 95°C reduced Salmonella by &gt;5.12 log CFU/g; treatment of nuts containing a low population of Salmone

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Sule, Stephen, Gabriel Ifeanyi Okafor, Owoicho Clement Momoh, Stephen Terpase Gbaa, and Ahunna Onyinyechi Amonyeze. "Applications of food extrusion technology." MOJ Food Processing & Technology 12, no. 1 (2024): 74–84. http://dx.doi.org/10.15406/mojfpt.2024.12.00301.

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This review explores applications of food extrusion technology. Extrusion cooking, a thermal processing method, applies high heat, pressure, and shear forces to uncooked masses, yielding a broad spectrum of food products like snacks, ready-to-eat cereals, confectioneries, weaning foods, crisp bread, dairy products, pasta, meat analogs and extenders. The characteristics and working operations of the extruded as well as materials used in extrusion processing have been highlighted. Raw materials undergo grinding, conditioning, and extrusion, leading to significant changes in starch, proteins, vit

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