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The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. Overall, the variable temperature drying could facilitate the removal of water, preserve surface color, and reduce the loss of total sugar, total acid, fat and capsaicin contents. Electronic-nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses found that aldehydes, ketones, alcohols and esters contributed to the aroma of chili peppers. The drying process led to an increase in acids, furans and sulfides contents, while decreasing alcohols, esters and olefins levels. In addition, the three chili pepper varieties displayed distinct physical characteristics, drying times, chromatic values, nutrients levels and volatile profiles during dehydration. This study suggests variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.

The fat substitution of maltodextrin from lotus seed peel powder (LSP-MD) and the lipid oxidation inhibitory effect of protein hydrolysate (LSP-PH) on lotus seed paste were investigated in this study. The LSP-MD with a dextrose equivalent value of 2.28 showed the smallest specific volume, strongest water-holding capacity and retrogradation. This LSP-MD effectively maintained the sensory quality, hardness and elasticity of low-fat lotus seed paste during storage at 25 °C. For protein hydrolysate, LSP-PH with a hydrolyzation degree of 13.45 % had the strongest DPPH· scavenging capacity and ferric reducing antioxidant power, which was further confirmed by FTIR spectra that enzymatic hydrolysis of LSP protein could facilitate the transformation of β-sheet into β-turn. Following 15 days of storage, supplementation with 0.5 % LSP-PH reduced the peroxide value and acid value of lotus seed paste, suggesting its excellent inhibitory effect on lipid peroxidation via interacting with hydrophobic polyunsaturated fatty acids.

The aim of this work is to evaluate the effects of glucose and corn syrup on the physical characteristics and whipping properties of whipped creams. The interfacial protein concentration and apparent viscosity of emulsions increased with an increasing sugar concentration. In whipped creams, a shorter optimum whipping time (top), higher fat coalescence degree, higher firmness and higher stability were detected as sugar concentration increased. The partial coalescence degree, overrun and firmness of whipped cream with 30 wt% glucose reached 76.49%, 306% and 3.82 N, respectively, significantly (p < 0.05) higher than those (67.15%, 235% and 3.19 N) with 30 wt% corn syrup. Compared with glucose at the same sugar concentration, higher interfacial protein concentration and less-shaped aggregates and coalescences were observed for the emulsions upon the addition of corn syrup, which caused a lower degree of fat coalescence and a lower firmness of whipped cream. The differences could be explained by the presence of maltodextrin (MDX) in corn syrup, which protects absorbed protein throughout freezing and retards the formation of a continuous network during whipping. As a result, the addition of sugars could well improve stability of emulsion, firmness and foam stability of whipped cream efficiently. With a 25–30 wt% sugar addition, even if there was a lower partial coalescence degree and firmness compared with glucose, whipped cream with corn syrup exhibited relatively good stability. These results suggest that MDX improves the stability of emulsion and, thus, has a potential use in low-sugar whipped cream.

The 2016 Ecuador M 7.8 earthquake ruptured the subduction zone boundary between the Nazca plate and the South America plate. This M 7.8 earthquake may have promoted failure in the surrounding crust, where six M ≥ 6 aftershocks occurred following this mainshock. These crustal ruptures were triggered by the high coulomb stress changes produced by the M 7.8 mainshock. Here, we investigate whether the six M ≥ 6 aftershocks are consistent with the positive coulomb stress region due to the mainshock. To explore the correlation between the mainshock and the aftershocks, we adopt a recently published high-quality finite fault model and focal mechanisms to study the coulomb stress triggers during the M 7.8 earthquake sequence. We compute the coulomb failure stress changes (ΔCFS) on both of the focal mechanism nodal planes. We compare the ΔCFS imparted by the M 7.8 mainshock on the subsequent aftershocks with the epicenter location of each aftershock. In addition, the shear stress, normal stress, and coulomb stress changes in the focal sources of each aftershock are also computed. Coulomb stress changes in the focal source for the six M ≥ 6 aftershocks are in the range of −2.17–7.564 bar. Only one computational result for the M 6.9 aftershock is negative; other results are positive. We found that the vast majority of the six M ≥ 6 aftershocks occurred in positive coulomb stress areas triggered by the M 7.8 mainshock. Our results suggest that the coulomb stress changes contributed to the development of the Ecuador M 7.8 earthquake sequence.

BACKGROUND: Okara is a by-product from the soybean industry and an abundant resource of insoluble soybean fiber (ISF). ISF with various properties could be obtained by different extraction methods. It is an attractive option to utilize okara by taking advantage of ISF as an emulsifier or stabilizer. RESULTS: Compared with the untreated ISF (ISFUT), superfine grinding reduced the particle size and viscosity of ISF (ISFSG). Steam explosion increased the water solubility from 17.5% to 51.7% but decreased the water holding capacity and swelling capacity of ISF (ISFSE) from 15.0 and 14.0 g/g to 4.2 and 3.3 g/g, respectively. Emulsions prepared by ISFUT and ISFSG before or after enzymatic hydrolysis presented large oil droplets and were unstable. Although emulsions prepared by ISFSE after enzymatic hydrolysis (ISFSE-E) showed flocculation, the volume-weighted average diameter (19.7 ~m) were the smallest while the viscosity and viscoelastic modulus were the highest, and exhibited excellent physical stability during storage. CONCLUSION: ISF obtained by physical and hydrolysis treatment displayed diverging physicochemical properties while ISF prepared by steam explosion-enzymatic hydrolysis presented the best potential to stabilize emulsions. The present study could provide novel information about the utilization of okara by the application of ISF as an emulsifier or stabilizer. [ABSTRACT FROM AUTHOR]

The 2016 Ecuador M 7.8 earthquake ruptured the subduction zone boundary between the Nazca plate and the South America plate. This M 7.8 earthquake may have promoted failure in the surrounding crust, where six M ≥ 6 aftershocks occurred following this mainshock. These crustal ruptures were triggered by the high coulomb stress changes produced by the M 7.8 mainshock. Here, we investigate whether the six M ≥ 6 aftershocks are consistent with the positive coulomb stress region due to the mainshock. To explore the correlation between the mainshock and the aftershocks, we adopt a recently published high-quality finite fault model and focal mechanisms to study the coulomb stress triggers during the M 7.8 earthquake sequence. We compute the coulomb failure stress changes (DCFS) on both of the focal mechanism nodal planes. We compare the DCFS imparted by the M 7.8 mainshock on the subsequent aftershocks with the epicenter location of each aftershock. In addition, the shear stress, normal stress, and coulomb stress changes in the focal sources of each aftershock are also computed. Coulomb stress changes in the focal source for the sixM≥ 6 aftershocks are in the range of -2.17-7.564 bar. Only one computational result for theM6.9 aftershock is negative; other results are positive. We found that the vast majority of the six M ≥ 6 aftershocks occurred in positive coulomb stress areas triggered by the M 7.8 mainshock. Our results suggest that the coulomb stress changes contributed to the development of the Ecuador M 7.8 earthquake sequence. [ABSTRACT FROM AUTHOR]

The skull of Anshunsaurus huangnihensis Cheng, 2007, especially the skull roof, is described in detail in this paper. Compared to other genera and species of Askeptosauroidea, Anshunsaurus huangnihensis has some important transitional characters from Askeptosaurus italicus to Anshunsaurus huangguoshuensis: the rostral length related to the skull length between Askeptosaurus italicus and Anshunsaurus huangguoshuensis; the postfrontal existing but distinctly reduced; the posterolateral process relatedly short and overlapping the parietal. The phylogenetic analysis weakly supports the evolutional progress from Anshunsaurus huangnihensis to Anshunsaurus huangguoshuensis. The skeletal ratios indicated that the node among the Askeptosauridae ingroup. The evolutional direction of Askeptosauridae should be from Askeptosaurus italicus to Anshunsaurus huangguoshuensis. The skeletal ratios indicated that the evolutional progress is Askeptosaurus italicus - Anshunsaurus huangnihensis - Anshunsaurus huangguoshuensis. In biogeography provinces, the Askeptosauroidea taxa from south China have a close relationship with those from western Tethys; however, Xinpusaurus from the Late Triassic is more related to those from the eastern Pacific. [ABSTRACT FROM AUTHOR]