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Predictive reward signal of dopamine neurons
- Journal of Neurophysiology
, 1998
"... Schultz, Wolfram. Predictive reward signal of dopamine neurons. is called rewards, which elicit and reinforce approach behav-J. Neurophysiol. 80: 1–27, 1998. The effects of lesions, receptor ior. The functions of rewards were developed further during blocking, electrical self-stimulation, and drugs ..."
Abstract
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Cited by 747 (12 self)
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of rewards, and rons show phasic activations after primary liquid and food rewards and conditioned, reward-predicting visual and auditory stimuli. the availability of rewards determines some of the basic They show biphasic, activation-depression responses after stimuli parameters of the subject’s life
RELATION OF SELECTED PROPERTIES OF LIQUID FOODS TO ACCEPTABILITY
, 1973
"... Abstract. Four liquid beverages were evaluated by a food-intake method to relate the composition of the beverage to volume and calories consumed, rates of consumption and hunger-satiety ratings of the panelists before and after consumption. In two of the seiies, hedonic evaluations were conducted in ..."
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Abstract. Four liquid beverages were evaluated by a food-intake method to relate the composition of the beverage to volume and calories consumed, rates of consumption and hunger-satiety ratings of the panelists before and after consumption. In two of the seiies, hedonic evaluations were conducted
Real-Time HWIL Simulation of Liquid Food Process Lines
"... This paper describes a newly developed Modelica and Dymola based solution for hardware-in-the-loop (HWIL) simulation in the food processing industry. The solution has been evaluated for potential larger scale deployment into the operational processes of Tetra Pak Processing Systems. The solution con ..."
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consists of a real-time enabled model library for liquid food processing, which is compiled into a process simulator using Dymola, and custom developed software for communication between the process simulator and a production PLC control system using industry standard OPC protocols.
Tomas Skoglund Simulation of Liquid Food Processes in Modelica Simulation of Liquid Food Processes in Modelica
"... All papers of this conference can be downloaded from ..."
Liquid Foods Treatments by PEF –A deep Analysis owing to Electromagnetic Theory
"... Abstract: It was observed that applying pulsed high voltages of the order 20kV or more with durations of 0 to 10 µs or less can destroy some micro organisms like Saccharomyces Cerevisiae which are commonly encountered in tropical liquid foods. The amplitude of the applied high pulsed signals, their ..."
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Abstract: It was observed that applying pulsed high voltages of the order 20kV or more with durations of 0 to 10 µs or less can destroy some micro organisms like Saccharomyces Cerevisiae which are commonly encountered in tropical liquid foods. The amplitude of the applied high pulsed signals
Activation of the Human Orbitofrontal Cortex to a Liquid Food Stimulus is Correlated with its Subjective Pleasantness
"... Single-neuron recording studies in non-human primates indicate that orbitofrontal cortex neurons represent the reward value of the sight, smell and taste of food, and even changes in the relative reward value, but provide no direct evidence on brain activity that is correlated with subjective report ..."
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reports of the pleasantness of food. In this fMRI investigation we report a significant correlation between the activation of a region of the human orbitofrontal cortex and the decrease in subjective pleasantness when a liquid food is eaten to satiety. Moreover, a cluster of voxels in the orbitofrontal
DEVELOPMENT OF THREE-DIMENSIONAL MEASUREMENT METHOD FOR ICE CRYSTALS IN FROZEN LIQUID FOODS
"... A Micro-Slicer Image Processing System (MSIPS) has been applied to observe the ice crystal structures formed in frozen dilute solutions. Several characteristic parameters were also proposed to investigate the three-dimensional (3-D) morphology and distribution of ice crystals, based on their reconst ..."
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A Micro-Slicer Image Processing System (MSIPS) has been applied to observe the ice crystal structures formed in frozen dilute solutions. Several characteristic parameters were also proposed to investigate the three-dimensional (3-D) morphology and distribution of ice crystals, based on their reconstructed images obtained by multi-slicing a frozen sample with the thickness of 5µm. The values of characteristic parameters were determined for the sample images with the dimension of 530 x 700 x 1000µm. The 3-D morphology of ice crystals was found to be a bundle of continuous or dendrite columns at any freezing condition. The equivalent diameter of ice crystals were in the range of 73µm to 169µm. At a temperature of a copper cooling plate of-40℃, the volumes of ice crystals were in the range of 4.6 x 104µm3 to 3.3 x 107µm3, and 36 ice columns were counted in the 3-D cubic image.
ABSTRACT EVALUATION OF NOVEL STRATEGIES FOR THE INCLUSION OF SODIUM CHLORIDE IN LIQUID FOODS
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