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The evaluation of interpretation quality is fundamental to interpreting development. Previous interpretation evaluation studies focused solely on the interpretation itself, overlooking the interlocutors as recipients of the interpretation. We propose a novel approach by evaluating interpretation through mutual understanding between interlocutors. Using fNIRS hyperscanning, we examined neural activities of 20 interlocutor dyads communicating in Chinese-English context with interpreters. Results showed greater interpersonal neural synchronization (INS) in frontal-temporal regions during communication. Notably, INS in the left middle temporal gyrus (MTG) positively related to communication quality. Interpretation scores positively predicted INS in the left MTG, while mental load negatively predicted INS in the left inferior frontal gyrus, suggesting that INS in speech comprehension areas signifies interpretation quality at a semantic level. Moreover, the positive correlation between interpretation training time and INS in the left dorsolateral prefrontal cortex indicates that INS in mentalizing area reflects interpretation quality at a more advanced level. [ABSTRACT FROM AUTHOR]

Summary: Sweet potato leaves are rich in nutrients and bioactive substances. They are commonly utilised as human foodstuff in some Asian, African and North American countries. Leafy vegetables are generally processed through domestic cooking or industrial processing techniques before consumption. This paper reviews the available literature on the nutritional composition and phytochemical profile, along health benefits of processed sweet potato leaves. Discussion on the applications of sweet potato leaves as a valuable fortifying ingredient in a variety of food formulations is included. Domestic cooking resulted in a substantial increase in protein content at optimal conditions but led to a significant loss of bioactive compounds. Vacuum freeze‐drying retained most of nutrients and caffeoylquinic acid derivatives. Fermentation and supplementation as fortifying ingredients in food formulations could improve the nutritional status and sensory characteristics of the final products. This review can facilitate the development of an integrated plant for the valorisation of sweet potato agro‐industrial residues and aid the food industry in obtaining fortified foods with sweet potato leaf loaded. [ABSTRACT FROM AUTHOR]

BACKGROUND: Goji berries, renowned for their nutritional benefits, are traditionally dried to extend shelf life and preserve quality. However, conventional drying methods often result in uneven drying, color loss and reduced rehydration capacity. This study investigates an innovative hybrid strategy combining ultrasonic–ethyl oleate (US+AEEO) pretreatment with heat pump drying (HPD) to enhance the drying process of Goji berries. RESULTS: Fresh Goji berries underwent US+AEEO pretreatment, which significantly disrupted the waxy layer, enhancing drying efficiency and water infiltration during rehydration. Compared to freeze drying (FD), HPD combined with US+AEEO pretreatment resulted in higher retention of total polyphenol content (TPC) and total flavonoid content (TFC) in the Goji soaking soup. Specifically, the HPD‐US+AEEO samples exhibited the highest TPC and TFC levels, significantly outperforming FD samples. Additionally, the DPPH and ABTS antioxidant assays demonstrated higher scavenging activities in HPD‐US+AEEO samples. The rehydration kinetics revealed that HPD samples had a superior rehydration rate and final moisture content compared to FD samples. Low‐field nuclear magnetic resonance and magnetic resonance imaging analyses confirmed enhanced water distribution and higher mobility in HPD‐US+AEEO samples. Scanning electron microscopy indicated a more porous structure in US+AEEO‐treated samples, facilitating better water absorption and functional component retention. CONCLUSION: The combination of US+AEEO pretreatment with HPD significantly improves the drying process of Goji berries, enhancing nutrient retention, color preservation and rehydration properties. This innovative drying method offers a promising solution for producing high‐quality dried Goji berries, benefiting both the food industry and health‐conscious consumers. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Three freeze–thaw (FT) pre‐treatments using different freezing methods that freezing at −80 °C (FT‐80), freezing at −25 °C (FT‐25) and vacuum freezing (VFT) were used for carrot slices, the effects and mechanisms of FT pre‐treatment on the drying characteristics and product quality of carrots during microwave freeze drying (MFD) were studied. The results showed that FT pre‐treatment under different freezing methods affected the water state of carrots, resulting in varying degrees of moisture loss and shortening drying time by 14.3% to 42.8%. VFT treatment caused the greatest water loss (35.33%) during FT and significantly increased the effective moisture diffusivity in the MFD process. FT treatments did not cause any significant degradation in the colour of the carrots. The VFT and FT‐80 treatments resulted in an elevated rehydration ratio, increased crispiness of MFD carrots and products with a porous microstructure and higher porosity. In contrast, the FT‐25 treatment led to a decrease in porosity due to destructive damage to the carrot cell structure. However, this damage favoured the extractability of carotenoids, resulting in a higher carotenoid content than the other treatments. This study provides a theoretical foundation for the practical implementation of FT pre‐treatment using various freezing methods on fresh foods prior to drying. It is recommended to employ VFT pre‐treatment before MFD due to its efficiency and effectiveness. [ABSTRACT FROM AUTHOR]

Clinical relevance: The association between myopia and body stature is of great significance for understanding prevention and control of myopia. It has been extensively studied in previous studies but without consistent conclusions. Background: The aim of this study is to investigate the association between body stature and prevalence of reduced visual acuity in high school graduates in Hangzhou, China. Methods: 50,620 high school graduates who finished the physical examination of the national college entrance examination in 2020 were included. Data were derived from the database of physical examination of the national college entrance examination. Height and weight were measured, and body mass index (BMI) was calculated according to the general formula. Visual acuity was measured by the standard logarithmic visual acuity chart. Results: The prevalence of reduced visual acuity was 90.38% in high school graduates. Girls had a higher prevalence of reduced visual acuity than boys (93.07% vs 87.60%, P < 0.001). Boys with normal visual acuity were significantly taller (P < 0.001) and heavier (P < 0.001) than those with reduced visual acuity. Girls with normal visual acuity were significantly taller than those with reduced visual acuity (P < 0.001). The prevalence of reduced visual acuity was significantly inversely associated with height in both boys (P < 0.001) and girls (P < 0.001). The risk of reduced visual acuity was the lowest in the fourth quartile of height. The prevalence of reduced visual acuity was significantly associated with BMI only in boys (P < 0.001). The risk of reduced visual acuity was the lowest in the third quartile of BMI. Conclusions: The prevalence of reduced visual acuity was inversely associated with height in both boys and girls, and there was a U-shaped association with BMI only in boys. [ABSTRACT FROM AUTHOR]

Multi-focal image and multi-modal image fusion technology can fully take advantage of different sensors or different times, retaining the image feature information and improving the image quality. A multi-source image fusion algorithm based on bidimensional empirical mode decomposition (BEMD) and a region sharpness-guided region overlapping algorithm are studied in this article. Firstly, source images are decomposed into multi-layer bidimensional intrinsic mode functions (BIMFs) and residuals from high-frequency layer to low-frequency layer by BEMD. Gaussian bidimensional intrinsic mode functions (GBIMFs) are obtained by applying Gaussian filtering operated on BIMF and calculating the sharpness value of segmented regions using an improved weighted operator based on the Tenengrad function, which is the key to comparison selection and fusion. Then, the GBIMFs and residuals selected by sharpness comparison strategy are fused by the region overlapping method, and the stacked layers are weighted to construct the final fusion image. Finally, based on qualitative evaluation and quantitative evaluation indicators, the proposed algorithm is compared with six typical image fusion algorithms. The comparison results show that the proposed algorithm can effectively capture the feature information of images in different states and reduce the redundant information. [ABSTRACT FROM AUTHOR]

Two new benzophenone derivatives (1 and 2), named Pogonatone C and pogonatone D, were isolated from the moss Pogonatum spinulosum. Their structures were elucidated by spectroscopic data analyses. The cytotoxicity of compounds for HepG2, HCT-116, A-549 and PANC-1 cells line was also evaluated by using the MTT method. Pogonatone C (1) displays high cytotoxicity on PANC-1 cell with IC50 value of 9.2 μM. [ABSTRACT FROM AUTHOR]

Summary: The current work was carried out to enhance the quality (including product colour, rehydration performance, textural properties, product cracking rate and sensory evaluation) of microwave freeze‐dried prepared taro balls, a popular starch‐based food product, by synergistic addition of guar gum and sodium bicarbonate. The results showed that taro balls with added sodium bicarbonate had the shortest freeze‐drying time (153 min), but the high‐cracking rate (66.67%) was not acceptable to consumers. The addition of guar gum could effectively reduce the cracking rate (17.5%) during freeze‐drying of taro balls, but did not significantly improve sensory evaluation and textural properties. The combination of sodium bicarbonate and guar gum demonstrated satisfactory positive effects in increasing the rehydration rate of freeze‐dried taro balls (53.67%), maintaining the whiteness (WI = 84.52) and reducing the cracking rate (21.67%). Although sodium bicarbonate alone produced the best results in terms of sensory ratings and textural properties, there was no significant difference between the effects of sodium bicarbonate alone and the combination of the two food additives on rehydrated taro balls. Therefore, the combination of sodium bicarbonate and guar gum is an appropriate hybrid strategy for producing high quality freeze‐dried taro balls. [ABSTRACT FROM AUTHOR]

Summary: The inherent poor cooking quality and poor texture of mixed‐grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed‐grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short‐range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed‐grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X‐ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight‐chain and branched‐chain starch, which significantly reduces the crystallinity, ordered short‐chain structure and enthalpy of pasting of starch in the pasta. These in‐depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains. [ABSTRACT FROM AUTHOR]

Summary: There is significant economic potential in reusing passion fruit peel as an industrial by‐product, and there has been enthusiasm for creating new goat milk yoghurt (GMY) products. Consequently, a thorough investigation regarding the impact of passion fruit peel on fermented GMY is crucial for the advancement of new food products. This study aimed to assess the impact of passion fruit peel powder (PFPP) on the quality characteristics, sensory properties, and antioxidant activity of GMY during storage. Six GMY formulations were prepared by varying the amount of PFPP addition (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%). The results revealed that several characteristics of GMY were positively affected by the addition of PFPP, including the acidity, rheology, and texture property of the samples. It was observed that GMY with 1.0% addition of PFPP exhibited improved taste, flavour, and colour. Additionally, the total phenols, flavonoids, anthocyanin, and antioxidant properties of GMY with PFPP were significantly increased across all levels. The results obtained from this study demonstrate that PFPP has the potential to be utilised in GMY to optimise the benefits of products with high antioxidant activity. [ABSTRACT FROM AUTHOR]

MRI with hyperpolarized (HP) 13C agents, also known as HP 13CMRI, can measure processes such as localized metabolism that is altered in numerous cancers, liver, heart, kidney diseases, and more. It has been translated into human studies during the past 10 years, with recent rapid growth in studies largely based on increasing availability of HP agent preparation methods suitable for use in humans. This paper aims to capture the current successful practices for HP MRI human studies with [1-13C]pyruvate--by far the most commonly used agent, which sits at a keymetabolic junction in glycolysis. The paper is divided into four major topic areas: (1) HP 13C-pyruvate preparation; (2) MRI system setup and calibrations; (3) data acquisition and image reconstruction; and (4) data analysis and quantification. In each area, we identified the key components for a successful study, summarized both published studies and current practices, and discuss evidence gaps, strengths, and limitations. This paper is the output of the "HP 13C MRI Consensus Group" as well as the ISMRM Hyperpolarized Media MR and Hyperpolarized Methods and Equipment study groups. It further aims to provide a comprehensive reference for future consensus, building as the field continues to advance human studies with this metabolic imaging modality. [ABSTRACT FROM AUTHOR]

The objective of this paper was to evaluate the effect of spray drying (SD), spray freeze‐drying (SFD), freeze‐drying (FD), and microwave freeze‐drying (MFD) on the characteristics of fish oil (FO) microcapsules. The physicochemical properties, morphology, fatty acid composition, and stability of the microcapsules were analyzed. The encapsulation efficiencies of microcapsules dried by SD, SFD, FD, and MFD were 86.98%, 77.79%, 63.29%, and 57.89%, respectively. SD microcapsules exhibited superior properties in terms of effective loading capacity, color, and flowability. Conversely, SFD microcapsules demonstrated improved solubility. Microencapsulation positively affected the thermal stability of FO, but the content of unsaturated fatty acids decreased. The findings from the storage experiment indicated that the oxidative stability of SD fish oil microcapsules was marginally lower compared to microcapsules produced through three alternative drying techniques, all of which were based on the FD concept. The comparison of various drying methods and their effects on the quality of FO microcapsules offers valuable insights that can serve as a foundation for the industrial production of high‐quality microcapsules. [ABSTRACT FROM AUTHOR]