An intelligent gait-phase detection algorithm based on kinematic and kinetic parameters is presented in this paper. The gait parameters do not vary distinctly for each gait phase; therefore, it is complex to differentiate gait phases with respect to a threshold value. To overcome this intricacy, the concept of fuzzy logic was applied to detect gait phases with respect to fuzzy membership values. A real-time data-acquisition system was developed consisting of four force-sensitive resistors and two inertial sensors to obtain foot-pressure patterns and knee flexion/extension angle, respectively. The detected gait phases could be further analyzed to identify abnormality occurrences, and hence, is applicable to determine accurate timing for feedback. The large amount of data required for quality gait analysis necessitates the utilization of information technology to store, manage, and extract required information. Therefore, a software application was developed for real-time acquisition of sensor data, data processing, database management, and a user-friendly graphical-user interface as a tool to simplify the task of clinicians. The experiments carried out to validate the proposed system are presented along with the results analysis for normal and pathological walking patterns.

The potential of the ethanolic extract of Psidium guineense Sw. leaves (PGLE) to protect food from oxidation was evaluated using sunflower oil and baked cake as food models. The nutritional quality of PGLE was evaluated by feeding Wistar rats with PGLE for 150 days. Psidium guineense Sw. leaves contain 195.25 ± 9.56 mg g–1 phenolic substances, 51% of which are o‐diphenols. Protection factor, the ability of Psidium guineense Sw. leaves to protect sunflower oil against oxidation (1.82 ± 0.13), was not significantly affected by heat treatment compared to BHT. Formation of oxidation products, peroxide and hexanal in PGLE‐ and BHT‐added cake was significantly lower (<5 ppm over 28 days) compared to control with no added antioxidants. Therefore, addition of PGLE improved the shelf life of sunflower oil and oxidative stability of baked cake. PGLE also improves the serum antioxidant capacity and inhibits lipid and protein oxidation in Wistar rats. Practical applications PGLE is a rich source of phenolic substances. Due to high antioxidant activity, pleasant sensory quality and high thermal stability, PGLE can be used to improve the shelf life of baked cake and edible oils. As PGLE also improves serum and plasma antioxidant properties without causing any toxicity, nutritional food supplements can be developed based on PGLE.

Gait studies in sports and rehabilitation may benefit from online gait event detection algorithms for use in eventdependant feedback strategies. Event-dependant feedback systems may further benefit from durable, lightweight, low cost sensors for gait event detection. In this regard, this study describes the development and feasibility evaluation of an online gait event detection system using inertial sensor technology for the identification of Heel Strike (HS) and Toe Off (TO) events during treadmill running. Custom developed system software performs the online data acquisition, processing, graphical representations of lower extremity kinematics and online gait event detection. For increased robustness, a Finite State Controller architecture is employed for continuous detections of HS and TO during running. Pilot tests conducted with 7 healthy subjects during treadmill running verified the accuracy of gait event detection with mean timing errors of 14ms for HS and 27ms for TO compared to normative values. The effectiveness and robustness of gait event detection is promising signifying the use of the system for triggering event-dependant feedback during running gait retraining.

In this paper, a gait event detection algorithm is presented that uses computer intelligence (fuzzy logic) to identify seven gait phases in walking gait. Two inertial measurement units and four force-sensitive resistors were used to obtain knee angle and foot pressure patterns, respectively. Fuzzy logic is used to address the complexity in distinguishing gait phases based on discrete events. A novel application of the seven-dimensional vector analysis method to estimate the amount of abnormalities detected was also investigated based on the two gait parameters. Experiments were carried out to validate the application of the two proposed algorithms to provide accurate feedback in rehabilitation. The algorithm responses were tested for two cases, normal and abnormal gait. The large amount of data required for reliable gait-phase detection necessitate the utilisation of computer methods to store and manage the data. Therefore, a database management system and an interactive graphical user interface were developed for the utilisation of the overall system in a clinical environment.

The aqueous extract of scraped coconut kernel is known as coconut milk. Coconut milk preparations are also commercially available in the form of desiccated powders or liquids. While these various coconut milk preparations are heavily used in cooking in the Asian countries as a major source of dietary fat, limited studies have been conducted on their chemical and nutritional composition. In this study, we have determined the chemical composition and nutritional effects of both domestic preparations of coconut milk and the commercially available counterparts. The results indicate that the phenolic compounds of all coconut milk preparations provide protection against oxidative damage on lipids and inhibit oxidative damage of both proteins and DNA. The lipid profiles are not significantly affected by the consumption of the three coconut milk preparations despite their different fat contents.

Application of robotics in rehabilitation provides various opportunities to improve the quality of daily life of disabled people. Therapy rehabilitation is categorized as cardiopulmonary, neurological and musculoskeletal. This paper focus on rehabilitation robots used for musculoskeletal therapy which assists in strengthening and restoring functionality and improving coordination in the musculoskeletal system. The development of therapy rehabilitation robots in the form of passive and active is reviewed in this paper with regards to the 21 st century. Therapy rehabilitation robots are mainly discussed based on different actuation systems, degree of intelligence and virtual reality based rehabilitation robots. The main focus of this paper is to address the impact of the developments in the field of rehabilitation, limitations and challenges faced by current researchers.

Two gait phase detection systems (GPDS) are evaluated to obtain the most accurate and reliable approach. First system incorporates only kinematic gait parameters (hip, knee and ankle angles), while the second system incorporates both kinetic (foot pressure) and kinematic (knee angle) parameters. The results report the reliability of GPDS based on kinetic and kinematic parameters as 100% in contrast to the reliability of the GPDS based on only kinematic parameters as 67.4%. Furthermore, during stance phase, the foot pressure patterns provided a clear differentiation of the gait phases in comparison to joint angles.

Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg, while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days, while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180°C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.