Magni Martens

Bio: Magni Martens is an academic researcher from Norwegian Food Research Institute. The author has contributed to research in topics: Sensory analysis & Partial least squares regression. The author has an hindex of 28, co-authored 48 publications receiving 3456 citations. Previous affiliations of Magni Martens include University of Copenhagen Faculty of Life Sciences.

Effect of sensory perception of foods on appetite and food intake: a review of studies on humans.

Abstract: Objective: How much do the sensory properties of food influence the way people select their food and how much they eat? The objective of this paper is to review results from studies investigating the link between the sensory perception of food and human appetite regulation. Content of the review: The influence of palatability on appetite and food intake in humans has been investigated in several studies. All reviewed studies have shown increased intake as palatability increased, whereas assessments of the effect of palatability using measures of subjective appetite sensations have shown diverging results, for example, subjects either feel more hungry and less full after a palatable meal compared to a less palatable meal, or they feel the opposite, or there is no difference. Whether palatability has an effect on appetite in the period following consumption of a test meal is unclear. Several studies have investigated which sensory properties of food are involved in sensory-specific satiety. Taste, smell, texture and appearance-specific satieties have been identified, whereas studies on the role of macronutrients and the energy content of the food in sensory-specific satiety have given equivocal results. Different studies have shown that macronutrients and energy content play a role in sensory-specific satiety or that macronutrients and energy content are not a factor in sensory-specific satiety. Sensory-specific satiety may have an important influence on the amount of food eaten. Studies have shown that increasing the food variety can increase food and energy intake and in the short to medium term alter energy balance. Further knowledge about the importance of flavour in appetite regulation is needed, for example, which flavour combinations improve satiety most, the possible connection between flavour intensity and satiety, the effect of persistence of chemesthetic sensation on palatability and satiety, and to what extent genetic variation in taste sensitivity and perception influences dietary habits and weight control.

Multivariate analysis of quality

Abstract: Multivariate analysis of quality , Multivariate analysis of quality , کتابخانه مرکزی دانشگاه علوم پزشکی تهران

Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins

Abstract: Differential scanning calorimetry was used to select temperatures that diferentiated between thermal denaturation of the three major structural protein species in bovine muscle: myosin, collagen and actin. Samples of m. semimembranosus, m. semitendinosus and m. psoas major were heated to those different temperatures and evaluated sensorially. Three groups of sensory properties were needed to describe the main texture changes observed in the meat: 1. Firmness 2. Fiber cohesivity, bite-off force, residual bolus 3. Juiciness Firmness increased with thermal denaturation of the myofibrillar proteins (myosin; 40-60dC and actin; 66-73dC). Fiber cohesivity etc. decreased with collagen denaturation (56-62dC). Reduction in juiciness was primarily associated with actin denaturation, while cooking loss increased over the whole temperature range. The property “total chewing work”, a composite of the first two texture groups mentioned, yielded like the judges' “total texture preference”, optimal texture in the 60-67dC temperature region, implying denatured myosin and collagen but native actin. This meat was light pink-gray in colour, while the cooking juice released was dark red.

Methods for reliability and uncertainty assessment and for applicability evaluations of classification- and regression-based QSARs.

Abstract: This article provides an overview of methods for reliability assessment of quantitative structure-activity relationship (QSAR) models in the context of regulatory acceptance of human health and environmental QSARs. Useful diagnostic tools and data analytical approaches are highlighted and exemplified. Particular emphasis is given to the question of how to define the applicability borders of a QSAR and how to estimate parameter and prediction uncertainty. The article ends with a discussion regarding QSAR acceptability criteria. This discussion contains a list of recommended acceptability criteria, and we give reference values for important QSAR performance statistics. Finally, we emphasize that rigorous and independent validation of QSARs is an essential step toward their regulatory acceptance and implementation.