Remedios González

Variables relacionadas con la conducta prosocial en la infancia y adolescencia: personalidad, autoconcepto y género

Resumen El objetivo de este trabajo ha sido doble. En primer lugar, se estudia la relación entre la conducta prosocialantisocial y variables de personalidad (empatía, impulsividad, afán de aventura y autoconcepto). En segundo lugar se analiza la influencia del género en la conducta prosocial y antisocial. Para ello se ha utilizado una muestra de 421 niños y adolescentes de ambos sexos con edades comprendidas entre los 10 y los 18 años. Los resultados ponen de manifiesto una relación positiva entre conducta prosocial y Empatía, Afán de Aventura, Autoconcepto Positivo y Autoconcepto/Autoestima. Mientras que se observa una relación negativa entre conducta prosocial e Impulsividady Autoconcepto Negativo. Por otro lado, la conducta antisocial presenta correlaciones similares a la conducta prosocial, pero en sentido inverso. En cuanto a las diferencias de género, las mujeres obtienen puntuaciones superiores en la mayoría de factores de conducta prosocial mientras que los varones presentan niveles superiores de conducta antisocial.

Application of low intensity ultrasonics to cheese manufacturing processes

Ultrasound has been used to non-destructively assess the quality of many foods such as meat, fish, vegetables and dairy products. This paper addresses the applications of low intensity ultrasonics in the cheese manufacturing processes and highlights the areas where ultrasonics could be successfully implemented in the future. The decrease of ultrasonic attenuation during the renneting process can be used to determine the optimum cut time for cheese making. The ultrasonic velocity increases during maturation for those types of cheese that become harder during this manufacturing stage, thus being an indicator of the maturity degree. Moreover, ultrasonic measurements could be linked to sensory parameters. From the ultrasonic velocity measurements at two different temperatures, it is possible to assess cheese composition, thus allowing an improvement in the quality and uniformity of cheese commercialization. In addition, in pulse-echo mode it is possible to detect cracked pieces due to abnormal fermentations and also to assess the distance of the crack from the surface.

Review: the Use of Electromyography on Food Texture Assessment

Sensory evaluation (SE) involves evoking, measuring and interpreting human responses to the properties of foods. Among these properties texture is an important one for food acceptability. Texture is mainly perceived through mastication, a process that changes food characteristics throughout time by comminuting and salivation. Electromyography (EMG) has emerged as a new tool in sensory evaluation mainly for assessing texture characteristics. Thus, it is interesting to analyze the knowledge so far generated and the procedures employed. Bipolar surface electrodes are placed on the four main masticatory muscles (masseter right-left and temporalis right-left) and their electric activity recorded during mastication. The signals need to be amplified and filtered, and afterwards their acquisition by a computer allows conditioning and analysis. The output is a series of bursts corresponding to the chews during mastication. EMG parameters include the area under the curve (linked to masticatory work) and voltage (linked to the force exerted) at different moments of the process. Many other parameters are derived from the recording and related to food texture characteristics. EMG allows the study of changes throughout the masticatory process, these changes in EMG parameters permit a better assessment of sensory characteristics than mechanical measurements. Nevertheless, close-fitting correlations have been found between sensorymechanical-EMG measurements. In the literature, texture assessment by using EMG includes many products like carrots, biscuits, cooked meat, cooked rice, cheese, etc., as well as different texture characteristics like tenderness, hardness, crunchiness, juiciness, among others. Nowadays, texture studies involving EMG are mainly linked to describing changes or differences in the signals, good descriptors of perceived differences. Nevertheless for quantifying purposes, in order to allow comparisons among authors, a first step should be undertaken to standardize EMG parameters definition and procedures used in SE.

Comparison of electromyographic pattern of sensory experts and untrained subjects during chewing of Mahon cheese

Use of electromyography (EMG) to monitor mastication is a relatively new concept in assessing food physical and sensory properties. Although expert assessment of cheese characteristics is widely used, the effect of training in sensory analysis on mastication patterns, as assessed using EMG is not well known. Nine samples of the same Mahon cheese (60 days ripening) were given to 24 subjects (8 experts, 16 untrained) and EMG recorded for each chewing sequence. Three samples were tested in a single session by each subject, and three sessions carried out on different days. EMG was recorded from four masticatory muscles for each subject. From EMG records the following was extracted: number of chews, chewing time, mean and maximum voltage of EMG bursts (i.e. chews) across chewing sequence, chewing work and chewing rate. No gender bias was found for the EMG parameters considered, therefore, as regards gender, each group was considered to be homogeneous. Variability within-subjects across samples was greater for experts than untrained subjects. Significant differences in chewing time, chewing work and chewing rate were found between the expert and untrained groups. Data analysis of the three sessions showed an influence of cognitive constructs, mediating states, on the chewing process. The experts were found to be goal driven as to their mastication process. Experts showed no significant differences between sessions, untrained subjects were found to vary their EMG output in successive sessions for number of chews, chewing time, mean voltage, and chewing work.

Variables Influencing Chewing Electromyography Response in Food Texture Evaluation

Abstract Food choice is linked to many characteristics, among which texture is one of the most important. As a consequence, texture is a quality parameter that needs to be understood on a global perspective, including physical and psychological aspects. Texture perception is gained from a complex process of chewing, and not from a single action. Thus, there is a need for techniques that consider the whole process of chewing. Among those techniques, electromyography (EMG) seems promising. Different variables influence the chewing response as registered through EMG. Some of those variables are linked to the experimental set-up, where there is a need for standardization as well as data processing procedures. Other variables are linked to subject characteristics, both physical (e.g., facial anatomy, age) and psychological (e.g., personality, cognitive processes). Experimental planning can also constitute a source of variability, the number of products and trials per session being important items. The way the EMG signals are processed (parameters from EMG records) also must be considered in order to extract reliable and consistent conclusions. Because no standard practices have been established for the use of EMG in food texture assessment, it is important to review how this technique has been used, the variables involved, and the meaning or concepts associated with the outputs.

Predicting bullying: maladjustment, social skills and popularity

In order to prevent bullying, research has characterised the adolescents involved in terms of their social skills, maladjustment and popularity. However, there is a lack of knowledge concerning the relationships between these variables and how these relationships predict bullying involvement. Moreover, the literature has focused on pure bullies and victims, despite the fact that bully-victims are known to be the most troubled. The aim of this work is to study the relationships between these variables and their predictive value, focusing on the bully-victim role. The sample (N = 641) is made up of adolescents aged between 12 and 17 years. The results mainly indicate that the level of maladjustment and social skills predicts sociometric popularity, which is a significant predictor of bullying involvement. Differences in the social roles were observed, suggesting that social skills and maladjustment serve a different purpose for bully-victims than for the other roles involved.

The role of emotion awareness and mood: Somatic complaints and social adjustment in late childhood

Emotion awareness is a key concept related to different child adjustment outcomes. This relationship, influenced by mood, has been found in the preadolescent and adolescent population for somatic complaints. However, little is known in the case of younger children and when other adjustment outcomes are included. The objective of this work is to analyze the contribution of emotion awareness and mood upon different adjustment outcomes (somatic complaints, maladjustment, and peer sociometric status), in children aged 8–12 years old. Self-reported questionnaires and peer-nomination scales were administered to 1423 children (mean age = 9.8 years old). Results support the influence of emotion awareness reinforced by mood, not only upon somatic complaints, but also upon new indicators of personal and social maladjustment, within an age bracket that has not been considered previously. These results stress the importance of emotional abilities and the corresponding affective moods in children’s daily life.