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The nitrogen fertilizer led to an increase in the proportion of grains with a thickness of 2.1 mm or more. Under the same thickness, nitrogen increased the brown rice percentage, milled rice percentage, head rice percentage, and chalkiness of rice. The protein content of rice gradually increased, and the amylose content decreased. Breakdown, peak viscosity, and swelling power gradually decreased. High nitrogen fertilizer reduced the taste value of rice. As the thickness of the paddy rice increased, the milling quality, taste quality, and appearance quality of the rice were improved, the protein content was gradually reduced, and the swelling power, breakdown, and peak viscosity of the starch were gradually increased and then decreased. The protein content had the most important role in affecting the taste of rice. At high nitrogen levels, rice grains with a thickness of more than 2.2 mm had the highest taste value. Novelty impact statement: The relationship between rice thickness and rice chemical composition under nitrogen fertilizer treatment was discovered for the first time. Under high nitrogen conditions, the taste quality of grains with a thickness of 2.2 mm or more was better. Protein content was the most important factor affecting the rice taste quality. [ABSTRACT FROM AUTHOR]

The aim of the study is to investigate physicochemical properties of nano‐scaled fish bone (NFB) and micro‐scaled fish bone (MFB) during heating and improve their valorization by promoting their calcium release. For MFB, heating promoted its calcium release (from 0.7% to 2.2%) and solubility (from 4.6% to 11%) mainly by reducing the particle size (from 20.51 to 17.85 μm). However, the FT‐IR and XRD of MFB spectra showed small change during heating. For NFB, heating hardly changed its particle size but further destroyed the crystal and chemical structure of NFB. The solubility was significantly increased from 9.8% to 14.0%. After heating at 90°C, the sharper diffraction peaks of hydroxyapatite were also observed. The calcium release was significantly promoted from 9.0% to 14%. The results showed heating could more effectively promote the calcium release of fish bones when the particle size was reduced to nanoscale. Practical applications: Grass carp is the most productive freshwater fish in China. Fish bones are the main by‐product from fish processing. Fish bones can be added to food as a natural calcium sources. The aims of our research are to improve the calcium release of fish bones and promote application of fish bones in food fields. After the particle size was reduced to the nanoscale using wet ball milling, heating at common cooking temperature could significantly promote the calcium to release from fish bones. [ABSTRACT FROM AUTHOR]

Abstract: Red pepper powder from a local market was vacuum‐packaged in aluminum foil bags, irradiated by a 60Co gamma irradiator at seven doses (0, 3, 6, 9, 12, 15, and 18 kGy) and stored at ambient temperature for 8 months. Postirradiation changes of the microbiological quality, aflatoxin B1, volatile oils, pungency, and the color of red pepper powder during different storage periods were investigated. The results showed that γ‐irradiation could effectively decontaminate the red pepper powder, which reduced the content of the total aerobic bacteria by 6 logs when irradiated at 18 kGy, and the irradiation effectively reduced the fungal load but had no obvious effect on the content of aflatoxin B1. The 18 kGy irradiation did not change the color of sample and reduced the amount of terpenes by 3%. However, during the storage period, the terpene's content in the irradiated samples showed a lower reduction compared with the control. Practical applications: The study showed that irradiation had an obvious bactericidal effect, and a dose of 18 KGy could effectively decontaminate the spices, which made the microbiological quality achieve the national hygienic standard of irradiation spices. Gamma irradiation had no significant effect on the terpenes of red pepper powder, which were the main constituent of the volatiles. During storage, the pungency decreased a lot, but could be well preserved by aluminum foil bag. This study could provide some reference for the setting of irradiation dose and the detection of higher‐dose irradiated spices, and provide a new way for the storage of red pepper powder. [ABSTRACT FROM AUTHOR]

The coating effects of Origanum vulgare oil and allicin combined with chitosan (CH) on the characteristics of Japanese sea bass ( Lateolabrax japonicas) at 4 ± 0.5C storage were evaluated. Four different treatments were used: control without coating, chitosan coating (CH), chitosan- O. vulgare oil (0.5%) coating (CH + O) and chitosan-allicin (0.2%) coating (CH + A). Microbiological (total viable count), physicochemical (pH, TVB-N), lipid oxidative (PV and TBARS) and thiobarbituric acid reactive substances), and protein attributes (total sulfhydrys content, Ca2+-ATPase activity and TCA-soluble protein) were periodically assessed over 20 days. The results indicated that CH + O and CH + A could reduce microorganism counts, inhibit increase of total volatile basic nitrogen, peroxide value, TBA value and decrease protein decomposition. This study showed that chitosan- O. vulgare oil coating and chitosan-allicin coating might be promising new biopreservatives on maintaining Japanese sea bass quality. Practical Applications There is a growing concern that the use of chemical synthetic preservatives in food industry may cause various potential hazards to human being health. Thus, safe natural food preservatives have become the priority in food industry to improve the safety of food products for decades. The antimicrobial effect of essential oils has been studied earlier. This is the first report on the antimicrobial activity of O. vulgare oil, allicin with the combined effect of chitosan. The results of the present study indicate that the antimicrobial activity of chitosan- O. vulgare oil coating and chitosan-allicin coating could be useful in food processing and preservation. [ABSTRACT FROM AUTHOR]