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Copyright of Food Science & Technology & Economy is the property of Grain Science & Technology & Economy Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. Sous-vide treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor.

Taking large yellow croaker roe fermented fish sauce as the research object, analyzed the influence of the amount of koji, the amount of salt added, and the temperature in the fermentation process on the pH of fish sauce, total acid, amino acid nitrogen, volatile base nitrogen, fat, thiobarbituric acid and other physical and chemical indicators. And the content of amino acids at the 30th day of fermentation was analyzed. The results showed that during the fermentation process of large yellow croaker roe and fish sauce, the pH fluctuated during fermentation, and the change of total acid content was consistent with it. The amino acid nitrogen content in the fermentation process showed an upward trend, and the amino acid nitrogen content in the 15% fermented koji was higher than the 10% and 20% koji. The volatile base nitrogen showed an upward trend. Moreover, the volatile base nitrogen of fermented fish sauce under 15% salt content and 35 ℃ was much lower than that of 10% salt content and 40 ℃ fermentation conditions. The fat content showed a downward trend. The thiobarbituric acid content fluctuated slightly in the early stage and raised in the final stage. The contents of free amino acids under different fermentation conditions were compared. Therefore, 15% salt addition, 15% koji addition, and 35 °C were the best fermentation process conditions for large yellow croaker roe and fish sauce.

BACKGROUND: The Maillard reaction is a promising and safe method for obtaining chitooligosaccharide conjugates with proteins or peptides as food preservatives. This study aims to investigate the moisture state, physicochemical properties, and shelf‐life of sea bass fillets treated with ε‐polylysine (ε‐PL) and chitooligosaccharides (COS), which are Maillard reaction products (LC‐MRPs), during refrigerated storage. RESULTS: The results of microbiological analysis and confocal laser scanning microscope (CLSM) revealed that LC‐MRPs could retard microbial growth effectively. Compared with control, other treated groups could strongly retard the increase in the thiobarbituric acid (TBA) value, the K‐value and the total volatile basic nitrogen (TVB‐N) value, and also inhibited the softening of texture and the accumulation of biogenic amines in fish. The results of low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) indicate that LC‐MRPs could delay the water migration of fillets and increase water holding capacity (WHC). Through sensory evaluation, the application of LC‐MRPs increased the shelf‐life of refrigerated sea bass fillets for another 9 days. CONCLUSION: Maillard reaction products derived from chitooligosaccharides and ε‐polylysine have strong potential for preserving sea bass. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The quality changes of rose low-nitrate semi-dry fermented sausage (M) and traditional semi-dry fermented sausage (P) during storage at 3 temperatures (4, 25, 35 °C) were evaluated in this study. Then, the kinetic and the Arrhenius equation were used to establish the prediction models for the shelf life of fermented sausages. Studies had shown that temperature had a greater impact on the redness value and texture characteristics of the two groups of sausages. During storage, the acid value, total volatile basic nitrogen (TVB-N) value and total viable count (TVC) at each storage temperature increased with the storage time, and the higher temperature, the more obvious the change trend. The kinetic model was established with TVB-N value and TVC as the key factors, and combined with the Arrhenius equation, the shelf life prediction models of two fermented sausages were constructed. In the TVB-N and TVC prediction models of fermented sausage P, the activation energy Ea was 52.37 kJ/mol and 43.39 kJ/mol, respectively, and the pre-explicit factor K0 was 69859734.72 and 8800494.34, respectively. In the TVB-N and TVC prediction models of fermented sausage M, the activation energy Ea was 46.46 kJ/mol and 43.53 kJ/mol, respectively, and the pre-exponential factor K0 was 5373553.61 and 8016399.99, respectively. 4 ℃ and 30 ℃ were selected as the verification temperature to test the reliability of the shelf life prediction model. The results showed that the relative error between the theoretical and measured shelf life of the two fermented intestines was within 11.18%, and could be used for shelf life prediction in the temperature range of 4 to 35 ℃. In addition, the quality of fermented sausage M was better than that of fermented sausage P, and had a longer shelf life.

In order to deeply study the quality change characteristics of different tissues of boiled mutton during low-temperature storage, the lean meat, fat lean phase and fat meat part of boiled mutton were used as the main raw materials. The changes of pH, texture characteristics, color difference, total volatile base-nitrogen (TVB-N), total number of colonies and sensory evaluation were studied during its storage at 4 ℃ or low temperature for 28 days (samples were taken every 1 week) by vacuum packaging. The results showed that the pH value of different tissues of cooked mutton decreased first and then increased when stored at 4 ℃. The texture characteristics of fat meat were higher than those of lean meat and fat lean meat. During storage, the L* value and a* value of different tissues of mutton decreased gradually (P

After-ripening is one of the characteristics of grain, physiological and biochemical activities will exist in grain during this period. Its processing quality and edible quality will generally be improved after the completion of ripening. However, there are few studies on after-ripening of rice, one of the main grain crops in China. The physiological and biochemical indexes (germination rate, conductivity, roughness and fatty acid value), gelatinization characteristics and different enzyme activities (peroxidase, catalase, α-amylase) of six types of high-quality indica rice (Longliangyou 534, Huanghuazhan, Yingxiangsimiao, Yuenongsimiao, Xiadao 1 and Ayou 442) were measured regularly during after-ripening period to investigate the after-ripening duration of indica rice, the specific activity state during the after-ripening period and the quality change rules during after-ripening period of indica rice. The results showed that six kinds of high quality indica rice had different after-ripening duration, 6 varieties at ripening time of germination rate rose on the whole, the conductivity was fluctuating downward trend after rising first, out of the roughness increased volatility, the fatty acid value decreased firstly then increased, peroxidase varieties had differences in trends but volatility declined on the whole, the activity of catalase showed a fluctuating upward trend except Ayou 442, the activity of α-amylase showed a fluctuating downward trend except Huanghuazhan, and the peak viscosity showed a fluctuating upward trend at first and then a decreasing trend. The quality evaluation was carried out by principal component analysis, and the scores from high to low were Ayou 442, Longliangyou 534, Xiadao 1, Yuenongsimiao, Yingxiangsimiao, Huanghuazhan.

The effects of ultrasonic pretreatment on the drying characteristics and microstructure of strawberry slices were investigated. The rehydration characteristics of freeze-dried products, which were pre-frozen at −20 °C and − 80 °C were explored, with a focus on water mobility and distribution. The ultrasonic pretreatment significantly increased the water mobility of the strawberry slices, resulting in a reduction in their water content. However, the application of ultrasound significantly decreased the rehydration speed, indicating a lower moisture absorption capacity in the pretreated sample. The micrographs revealed that the structure of the tissue was more uniform after ultrasonic treatment, and water loss was accelerated. In addition, the contact angle measurements showed that the samples were more hydrophobic after ultrasonic treatment, and the eutectic temperature and fold point of the samples increased. Therefore, this study found that ultrasonic-assisted freeze vacuum drying technology effectively reduces hygroscopicity, improves product storage, and represents a potential method for dried production. • Ultrasound-assisted freezing (UAF) improved quality of dried strawberry. • UAF improved the water migration ability and hydrophobic capacity. • UAF changed the microstructure and improved the rehydration capacity. [ABSTRACT FROM AUTHOR]

This paper aimed to explore the effect of Lactobacillus plantarum microcapsules fermentation on the quality of carrot chips, and the change of viable cell count under freeze-drying and simulated gastric juice conditions. In this study, Lactobacillus plantarum microcapsules were prepared by extrusion method using sodium alginate and isolated whey protein as wall materials. The carrot chips fermented with Lactobacillus plantarum microcapsules were used as experimental group and the carrot chips fermented without microcapsules were used as control group. The results showed that there were no significant differences in texture, color, total sugar content, carotene content and ascorbic acid content between test group and control group (P>0.05). In freeze-drying and simulated gastric juice environment, the number of viable bacteria in the test group was significantly higher than that in the control group, which remained (8.47±0.02) and (8.31±0.01) lg(CFU/g), respectively. Microencapsulated Lactobacillus plantarum fermentation had no prominent effect on the quality of carrot chips and could improve the resistance of Lactobacillus plantarum to adverse environments (such as freeze-drying and gastric juice).

Gardenia erubscens fruits have been identified as a valuable source of nutrients and antioxidants, which are beneficial for human health. To preserve the nutritional properties of fruits after drying, appropriate packaging material should be considered. The objective of this study was to explore the effects of different packaging materials namely high-density polyethylene, low-density polyethylene, single-layer polyethylene, double-layer polyethylene and laminated paper bags on moisture content (MC), water activity (aw), pH, color, ß-carotene, vitamins A and C, and microbial load of dried G. erubscens fruit and powder. The samples were stored under ambient conditions for 12-weeks. The results showed that MC and aw of the dried fruits and powder increased while pH decreased as the storage progressed irrespective of the packaging material type. The redness (a*), yellowness (b*) and total color change (ΔE*) values of both dried fruits and powder were significantly (p

Objective: This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits, so as to reduce the use of preservatives during its planting. Methods: The weight loss rate, vitamin C content, soluble solid content and titratable acid content of fruits were determined under different storage conditions, by using different concentrations of preservative. Results: At 4 ℃ and room temperature, the weight loss rate of fruits treated with preservatives was lower than that of the control group, and preservative treatment had different fresh-keeping effects on orah fruits. At 4 ℃, significant differences in vitamin C content among different treatments at 5, 28 and 42 days of storage were found, but no significant differences in other storage time. No significant difference in soluble solids and titratable acid contents among different treatments appeared. Among the treatment groups (treatment 1, treatment 2 and treatment 3), the weight loss rate, vitamin C content, soluble solid content and titratable acid content of orah fruit in treatment 2 were better than those in treatment 1 and 3. At room temperature, vitamin C content was significantly different among different treatments on the third day of storage. After 14 days of storage, the soluble solid content of treatment groups 1 and 2 was significantly different. On the 14th day of storage time, titratable acid content in treatment group 2 was significantly higher than that in treatment group 3. The contents of vitamin C, soluble solids and titratable acid in treatment group 2 were higher than those in other treatment groups, during most storage time. Conclusion: At 4 ℃, each preservative treatment has different degrees of preservation effect on orah fruits. 450 g/L midazamine +500 g/kg statin +100 g/kg 2,4-D+400 g/kg bellkute has better preservation effect on orah fruit.

Hot air drying is the most common processing method to extend shrimp's shelf life. Real-time monitoring of moisture content, color, and texture during the drying process is important to ensure product quality. In this study, hyperspectral imaging technology was employed to acquire images of 104 shrimp samples at different drying levels. The water distribution and migration were monitored by low field magnetic resonance and the correlation between water distribution and other quality indicators were determined by Pearson correlation analysis. Then, spectra were extracted and competitive adaptive reweighting sampling was used to optimize characteristic variables. The grey-scale co-occurrence matrix and color moments were used to extract the textural and color information from the images. Subsequently, partial least squares regression and least squares support vector machine (LSSVM) models were established based on full-band spectra, characteristic spectra, image information, and fused information. For moisture, the LSSVM model based on full-band spectra performed the best, with residual predictive deviation (RPD) of 2.814. For L*, a*, b*, hardness, and elasticity, the optimal models were established by LSSVM based on fused information, with RPD of 3.292, 2.753, 3.211, 2.807, and 2.842. The study provided an in situ and real-time alternative to monitor quality changes of dried shrimps. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (Solenocera crassicornis) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled water; 4% NaCl solution; and 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC solution (defined as the control, experimental 1 (E1), and experimental 2 (E2) groups, respectively). The shelf-life of the E2 group was 20 days longer than that of the control group. Sensory scores, color, and textural results confirmed the E2 group exhibited better sensory scores and color, and the degradation of the physical structure of shrimp muscle was delayed during chilled storage. In addition, the total volatile basic nitrogen (TVB-N), total viable count (TVC), and thiobarbituric acid reactive substances (TBARS) of shrimp muscle in each group all showed an increasing trend, but these values were significantly lower in the E2 group than those in the control and E1 groups during chilled storage. The results of gas chromatography–ion mobility spectrometry (GC–IMS) and principal components analysis (PCA) showed that the volatile organic compounds (VOCs) in the three groups of RTE shrimp muscle changed, but small changes in VOCs were observed in E2 during chilled storage. These results provide new ideas and references for peeled shrimp product development and quality assurance technology.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Official rentals for housing (rent) price inflation statistics are of considerable public interest. Matched-sample estimators, such as that used for nearly two-decades in New Zealand (2000–2019), require an unrealistic assumption of a static universe of rental properties. This article investigates (1) a property fixed-effects estimator that better reflects the dynamic universe of rental properties by implicitly imputing for price change associated with new and disappearing rental properties; (2) length-alignment simulations and property life-cycle metrics to inform the choice of data window length (eight years) and preferred splice methodology (mean-splice); and (3) stock-imputation to convert administrative data from a 'flow' (new tenancy price) to 'stock' (currently paid rent) concept. The derived window-length sensitivity findings have important implications for inflation measurement. It was found that the longer the data window used to fit the model, the greater the estimated rate of inflation. Using administrative data, a range of estimates from 55% (window length: three-quarters) to 127% (window of 90-quarters) were found for total inflation, over the 25-years to 2017 Q4. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of modified atmosphere packaging (MAP) and transportation conditions on the quality of fresh-cut (FC) purple cabbage during cold-chain transportation at 4°C for 20 days were investigated. The weight loss and respiratory intensity of FC purple cabbage were found to be significantly prevented and inhibited, measuring from 0% and 5.92 mg CO2 kg−1 h−1 to 3.47% and 5.05 mg CO2 kg−1 h−1, respectively, at the end of storage, through the use of argon-MAP and shock-absorbing packing material during transportation. Furthermore, the contents of vitamin C (VC) and total soluble solids (TSS) also decreased in the FC cabbage, to 21.6 mg 100g−1 FW and 13.88%, respectively. Additionally, the polyphenol oxidase (PPO) activity and total phenol (TP) content of the treated purple cabbage were inhibited effectively. After storage for 20 days, the sensory comprehensive score, L*, a*, and b* values of the processing group 10 were 8.5, 6.82, 5.55 and 1.54, respectively. These results demonstrate that the combined treatment of argon-MAP and shock-absorbing transportation can be considered efficient in preserving the quality of FC purple cabbage during storage.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Five thawing methods such as flow water thawing, ultrasonic flowing water thawing, air thawing, microwave thawing and low temperature thawing were used, and the physical, chemical properties and structure of mackerels after thawing were assessed. The results showed that the low temperature thawing had the best water retention, lower protein and fat oxidation. The microwave thawing had the shortest thawing time, but uneven heating leads to partial maturation. Air thawing prolonged exposure to air leads to high levels of protein and fat oxidation. The flow water thawing had better water retention than that of the ultrasonic flowing water thawing, only the thawing time was slightly longer than that of the ultrasonic flowing water thawing. In general, the low temperature thawing performed well after thawing. The flow water thawing used only 1/43 of the low temperature thawing's elapsed time after sacrificing some acceptable qualities. Thus, flow water thawing is more suitable for thawing frozen mackerel. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Hot air drying is the most common processing method to extend shrimp’s shelf life. Real-time monitoring of moisture content, color, and texture during the drying process is important to ensure product quality. In this study, hyperspectral imaging technology was employed to acquire images of 104 shrimp samples at different drying levels. The water distribution and migration were monitored by low field magnetic resonance and the correlation between water distribution and other quality indicators were determined by Pearson correlation analysis. Then, spectra were extracted and competitive adaptive reweighting sampling was used to optimize characteristic variables. The grey-scale co-occurrence matrix and color moments were used to extract the textural and color information from the images. Subsequently, partial least squares regression and least squares support vector machine (LSSVM) models were established based on full-band spectra, characteristic spectra, image information, and fused information. For moisture, the LSSVM model based on full-band spectra performed the best, with residual predictive deviation (RPD) of 2.814. For L*, a*, b*, hardness, and elasticity, the optimal models were established by LSSVM based on fused information, with RPD of 3.292, 2.753, 3.211, 2.807, and 2.842. The study provided an in situ and real-time alternative to monitor quality changes of dried shrimps.

Learning local representations is important for face recognition (FR). Recent attention-based networks emphasize few facial parts, while ignoring other potentially discriminative ones. This is more serious when there are large pose variations, occlusions (e.g. face masks), or other image quality changes. To address this, we propose Diverse and Sparse Attentions, called DSA-Face. First, a divergence loss is designed to explicitly encourage the diversity among multiple attention maps by maximizing the Euclidean distance between every pair attention maps. As a result, a Pairwise Self-Contrastive Attention (PSCA) is developed to locate diverse facial parts which provide comprehensive descriptions. Second, an Attention Sparsity Loss (ASL) is proposed to encourage sparse responses in attention maps where only discriminative parts are emphasized while distracted regions (e.g. background or face masks) are discouraged. Built upon the PSCA and ASL, the DSA-Face model is developed to learn diverse and sparse attentions, which can extract diverse discriminative local representations and suppress the focus on noisy regions. Due to the pandemic of the COVID-19, the task of masked face matching is now very important, and our model can handle this much better than previous methods, demonstrating its effectiveness and usefulness. Moreover, our model outperforms the state-of-the-art methods on several other FR benchmarks, showing that it is also general to address various challenges in FR. [ABSTRACT FROM AUTHOR]

Half-dried salted round scad can be stored for only a short time due to highmoisture content. The objective of this study was to evaluate the quality changes during storage under 3 packaging; air (T1), vacuum (T2), and air with oxygen absorber (T3). Moisture content, pH, TVB value, TMA value, TBA value, total viable count as well as yeast and mold of half-dried salted round scad significantly increased along with the longer storage time (p<0.05). The vacuum packaging had the lowest effect on the quality changes of half-dried salted round scad. When stored at room temperature )(30±2 °C) half-dried salted round scad gained higher amounts of yeast and mold than the standard of TISI. On day 15 of storage, yeast and mold of the sample were 6.4´102 CFU/g When stored under chilling condition (4±1 °C )for 30 days, half-dried salted round scad gained higher TMA value as well as yeast and mold values than the standard of TISI at 11.48 mg/100 g and 5.2´102 CFU/g, respectively. Therefore, the shelf life of half-dried salted round scad packed under vacuum condition were 10 and 25 days for samples stored at room temperature and cold storage, respectively [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper compares two model-based multilateral price indexes: the time-product dummy (TPD) index and the time dummy hedonic (TDH) index, both estimated by expenditure-share weighted least squares regression. The TPD model can be viewed as the saturated version of the underlying TDH model, and we argue that the regression residuals are "distorted toward zero" due to overfitting. We decompose the ratio of the two indexes in terms of average regression residuals of the new and disappearing items. The decomposition aims to explain the conditions under which the TPD index suffers from quality-change bias or, more generally, lack-of-matching bias. An example using scanner data on packaged men's T-shirts illustrates our framework. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Agricultural Science & Technology (1008-0864) is the property of Journal of Agricultural Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Display omitted] • After 18 h of continuous frying, the TPC content of both oils was close to 27%. • The oleic acid level in high oleic sunflower oil remained above 80% during frying. • (E , E)-2,4-alkadienals and n -alkanals were the main aldehydes in two frying oils. This study aimed to compare the frying performance of palm oil (PO) and high oleic sunflower oil (HOSO) during frying aquatic products. The quality change and frying performance of HOSO and PO during frying of fish cakes were investigated. The oxidation and hydrolysis products of both oils were explored by the nuclear magnetic resonance technique. The results showed that the color deepening rate of PO was higher than that of HOSO. After 18 h of frying, the total polar compound content of PO and HOSO reached 25.67% and 27.50%, respectively. HOSO had lower degree of oxidation than PO after 24 h of continuous frying. The polyunsaturated fatty acid content in HOSO and PO significantly decreased. The oleic acid content in HOSO remained above 80% during the frying process. The major aldehydes in both oils were (E , E)-2,4-alkadienals and n -alkanals and glycerol diesters (DAGs) were abundant in PO. Furthermore, the addition of fish cakes had slight effect on the quality of the frying oil. Therefore, HOSO is an appropriate candidate for frying owing to its excellent frying stability and nutritional value. [ABSTRACT FROM AUTHOR]

Through the simulation of different climatic conditions (clear,cloudy day and rainy day) before the storage of high-quality japonica rice under laboratory conditions,the yellowing of freshly harvested high-quality japonica rice cultivar Nanjing 9108 under different climates was studied,and the yellowing was observed.The quality changes in the process were measured.The results showed that yellowing did not occur in 35 days at 25 ℃and 30 ℃under sunny conditions,and in the process of yellowing,the yellow-coloured index from 28.02 to 31.02,the fatty acid value was less than 25 mg KOH/100g,the husked rice yield was more than 81%,and head rice yield was less than 55%.Under rainy conditions,80%RH,25 ℃and 30 ℃,there was no yellowing in 35 days.the heat reached 40 ℃,yellowing occured in 20 to 25 days.the heat reached 50 ℃,yellowing occurred in 15 days.90%RH,25 ℃and 30 ℃,yellowing occurred in 35 days.the heat reached 40 ℃,yellowing occurred in 15 to 20 days,the heat reached 40 ℃,yellowing occurred in 15 days； During the yellowing process,the yellow-coloured index from 28.03 to 32.69,the change of fatty acid value was obvious and,followed by the husked rice yield,the first grade of Japonica rice was reduced to the second grade,and the head rice yield was lower than 50%,which was less than the requirement of the third grade of high quality Japonica rice.

The object of research is technologies for waste aviation oils and lubricants recycling and utilization. The work is devoted to the analysis of the current state and the assessment of the technological potential in the field of processing and disposal of aviation lubricants. The current state and dynamics of the market for the production and consumption of aviation lubricants are considered. The main properties and functions of aviation oils and lubricants are analyzed, the main technical requirements for them are formulated. A complex of physical and chemical processes that occur in lubricants during their operation and long-term storage, and lead to a loss of their quality, is considered. It is shown that the main factors of quality deterioration are high-temperature destruction, oxidation, polymerization and condensation of hydrocarbons, mixing with fuel, and pollution with inorganic compounds. The main ecological as well as economic problems associated with the aссamulation of waste lubricants are considered, their negative impact on the components of the environment and human health is described. So, the main negative effects are associated with their improper storage, discharge into water bodies or soils, as well as with their burning and the formation of toxic emissions. On the basis of this, the need for the development and implementation of integrated technologies for the disposal of waste lubricating materials is shown. The main directions, methods and technologies that are used for their utilization are presented. So, depending on the composition, quality and properties of waste lubricants, technologies for restoring their quality, processing technologies using them as raw materials for the production of similar petroleum products, technologies for obtaining low-quality fuels for stationary equipment based on them can be used. It is shown that the development and application of effective technologies for the disposal of used lubricants has a number of positive effects: minimization of the negative impact on the environment, savings and expansion of oil resources for the production of commercial petroleum products, and, as a result, saving money. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Architecture & Civil Engineering is the property of Chang'an Daxue Zazhishe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The changes in the qualities and sweet-substance levels of Junzao jujube during variable-temperature drying (VTD) were investigated. The results showed that VTD retains the original color of jujube, reduces its hardness and chewiness, and decreases its wrinkling while shortening the drying time by 13.2% compared with that of constant temperature drying (CTD). "Electronic-tongue" taste analysis showed that the sweetness of VTD jujube is significantly higher than that for CTD. This is shown to be related to the contents of sucrose, fructose, and glucose, as well as the activities of invertase and sucrose synthase enzymes. In addition, the content trends for sweet amino acids are correlated with the temperature gradient used in VTD. Thus, the present study elucidates the factors governing the transformation of sugar substances in jujube during VTD, as well as providing a practical reference for the application of VTD in the jujube industry., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Author(s).)

Half-dried salted round scad can be stored for only a short time due to highmoisture content. The objective of this study was to evaluate the quality changes during storage under 3 packaging; air (T1), vacuum (T2), and air with oxygen absorber (T3). Moisture content, pH, TVB value, TMA value, TBA value, total viable count as well as yeast and mold of half-dried salted round scad significantly increased along with the longer storage time (p<0.05). The vacuum packaging had the lowest effect on the quality changes of half-dried salted round scad. When stored at room temperature)(30±2 0C) half-dried salted round scad gained higher amounts of yeast and mold than the standard of TISI. On day 15 of storage, yeast and mold of the sample were 6.4'102 CFU/g When stored under chilling condition (4±1 0C)for 30 days, half-dried salted round scad gained higher TMA value as well as yeast and mold values than the standard of TISI at 11.48 mg/100 g and 5.2'102 CFU/g, respectively. Therefore, the shelf life of half-dried salted round scad packed under vacuum condition were 10 and 25 days for samples stored at room temperature and cold storage, respectively. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)