Within-Family Associations Between Parental Psychological Control and Externalizing Problems Among Chinese Children: Links to Between-Family Mindful Parenting.

Previous longitudinal studies have documented bidirectional associations between parental psychological control and children's externalizing problems over months or years. However, most studies have only examined these associations at the between-family level, and there is a lack of intensive longitudinal data (ILD) on psychological control and children's externalizing problems. Thus, this daily diary study examined the bidirectional associations between parental psychological control and externalizing problems among Chinese children. Further, we explored whether between-family mindful parenting linked to the mean levels and daily fluctuations of parental psychological control and children's externalizing problems. The sample included 71 parents of children between 7 to 13 years old (50.7% male; Mage = 9.92, SD = 1.46). Our findings indicate that at the within-family level, higher parental psychological control than usual predicted increases in externalizing problems among children reported by parents the next day, but not vice versa. Furthermore, between-family mindful parenting was negatively associated with the mean levels of psychological control and children's externalizing problems, as well as with fewer fluctuations of parental psychological control. This study contributes to the understanding of the within-family associations between parental psychological control and children's externalizing problems on a daily basis. Finally, we discuss implications for prevention and intervention programs targeting negative parenting and child externalizing problems.

Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions.

BACKGROUND: Flavor is considered as a key quality attribute of fruit juice affecting consumer acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability. In this work, we focused on the effects of variation of three pectin fractions caused by gentle centrifugation and clarification on the physicochemical properties, volatile content and sensory profile of heat-sterilized muskmelon cloudy juice. RESULTS: Centrifugation treatment reduced the total soluble solids and viscosity of cloudy juice and increased cloud stability. With centrifugation increased, the contents of most monosaccharides in the three pectin fractions were reduced. Most aroma-active aldehydes and alcohols, such as (2E,6Z)-nonadienal, 1-octen-3-ol and (E)-non-2-enal, after gentle centrifugation and clarification, were maintained, but most esters were decreased. The volatile compositions were highly related to the three pectin fractions. The addition of chelator-soluble pectin and sodium carbonate-soluble pectin could decrease the formation of dimethyl trisulfide and dimethyl disulfide in clarified juice, thereby improving the sensory profile. CONCLUSION: The results suggested that endogenous chelator-soluble pectin and sodium carbonate-soluble pectin can be used in heat-sterilized fruit juice to improve flavor quality, with an emphasis on a significant reduction in volatile sulfur compounds. © 2023 Society of Chemical Industry.

Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice.

Melon juice produces strong cooked off-odors during heat processing, leading to serious deterioration of aroma quality. In this work, the aroma quality of melon juice, the changes in GOD reaction products, and the interactions of reaction products and cooked off-odor components were analyzed by sensory evaluation, gas chromatography-mass spectrometry/olfactory, ultraperformance liquid chromatography-triple quadrupole mass spectrometry, and isothermal titration calorimetry to study the effect mechanism of glucose oxidase (GOD) on the release of cooked off-odor components from heat-treated melon juice. The results showed that GOD treatment improved the aroma quality mainly by controlling off-odor attributes and maintaining characteristic odor attributes. This was because the reaction products (hydrogen peroxide and gluconic acid) of GOD treatment inhibited the release of cooked off-odor components from heat-treated melon juice through oxidation and hydrophobic effects. Furthermore, these products reduced the loss of characteristic odor compounds by restraining Maillard, degradation, and oxidation reactions during heat processing.

[Determination of trace elements in 13 traditional Chinese medicines in medicated diet for diabetes mellitus by ICP-MS].

OBJECTIVE: To investigate six trace elements including Cr, Zn, Mn, Se, Cu and V of 13 traditional Chinese medicines (TCM) commonly used in diet therapy of diabetes mellitus. METHOD: The samples were prepared through digesting in a microwave oven and determined with Inductively Coupled Plasma Mass Spectrometry (ICP-MS). RESULT: The correlative coefficients of the calibration curves were above 0.999. Standard addition recovery was 88.7% - 110.0% and RSD < or = 7.0%. Under the given analytical conditions, the results obtained showed that the contents of the six trace elements varied in these TCM samples, for element Cr, ranging between 0-11.82 microg x g(-1), Mn in 4.36-564.3 microg x g(-1), Cu in 0.55-13.34 microg x g(-1), Zn in 3.19-86.23 microg x g(-1) Se in 0-0.39 microg x g(-1) and V in 0.05-12.04 microg x g(-1), respectively. CONCLUSION: The possible relationship between the content of the six trace elements and 13 TCM samples for dietetic therapy of diabetes mellitus was also discussed.

Determination of trace elements in 13 traditional Chinese medicines in medicated diet for diabetes mellitus by ICP-MS / 中国中药杂志

<p><b>OBJECTIVE</b>To investigate six trace elements including Cr, Zn, Mn, Se, Cu and V of 13 traditional Chinese medicines (TCM) commonly used in diet therapy of diabetes mellitus.</p><p><b>METHOD</b>The samples were prepared through digesting in a microwave oven and determined with Inductively Coupled Plasma Mass Spectrometry (ICP-MS).</p><p><b>RESULT</b>The correlative coefficients of the calibration curves were above 0.999. Standard addition recovery was 88.7% - 110.0% and RSD < or = 7.0%. Under the given analytical conditions, the results obtained showed that the contents of the six trace elements varied in these TCM samples, for element Cr, ranging between 0-11.82 microg x g(-1), Mn in 4.36-564.3 microg x g(-1), Cu in 0.55-13.34 microg x g(-1), Zn in 3.19-86.23 microg x g(-1) Se in 0-0.39 microg x g(-1) and V in 0.05-12.04 microg x g(-1), respectively.</p><p><b>CONCLUSION</b>The possible relationship between the content of the six trace elements and 13 TCM samples for dietetic therapy of diabetes mellitus was also discussed.</p>