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Aquatic products are a high‐quality source of protein for humans, and the changes in protein during aquatic product processing are crucial for nutritional value, product performance, and consumer health. With the advancement of science and technology, aquatic product processing methods have become increasingly diverse. In addition to traditional methods such as thermal processing (steaming, roasting, and frying) and pickling, emerging non‐thermal processing technologies, such as high pressure, ultrasound, and irradiation, are also being applied. During (ultra‐)processing, aquatic products undergo complex biochemical reactions, among which protein oxidation significantly affects the quality of aquatic products. Protein oxidation can alter the molecular structure of proteins, thereby changing their functional properties and ultimately impacting product quality. This paper primarily explored the effects of protein changes under different processing methods on aquatic product quality and human health, as well as techniques for controlling protein oxidation. It aims to provide a theoretical basis for selecting appropriate processing methods, improving aquatic product quality, and controlling protein oxidation in aquatic products, and to offer scientific guidance for practical production. [ABSTRACT FROM AUTHOR]

This research paper presents a comprehensive analysis of the polyphenolic profile in various fruit juices, focusing on elucidating the factors contributing to low polyphenol content. Polyphenols, known for their health-promoting properties, are bioactive compounds found in plantbased foods. The study involves the selection of diverse commercially available fruit juices, extraction of polyphenols, and high-performance liquid chromatography (HPLC) analysis to identify and quantify individual polyphenolic compounds. Additionally, the impact of processing methods on polyphenol retention is investigated. Results reveal the polyphenolic composition of fruit juices, highlighting variability and correlations among different compounds. The study also explores the influence of processing methods on polyphenol content, shedding light on factors contributing to low polyphenol levels. The findings have implications for consumers, manufacturers, and researchers, offering insights into informed decisionmaking regarding fruit juice consumption and production. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shrimp paste into a wok and stir‐frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography–ion mobility spectrometry (GC‐IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC‐IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods. [ABSTRACT FROM AUTHOR]

The cellular behavior of Voronoi tessellation has generated interest due to its applicability in various fields and its notable structural properties. Controlling factors such as the gradient of the cells, the position of seed points, and the thickness of the arms allows for adjusting rigidity and flexibility according to specific needs. This article analyzes the state of the art of this technique, exploring its modification for applications in engineering and design, complemented with information on natural structural properties. This comprehensive analysis provides a complete overview of Voronoi tessellation and its potential in engineering and design, categorizing methodologies according to selected processing methods and highlighting techniques for altering structural behavior. Additionally, it emphasizes the integration of biomimetic approaches, connecting nature with technology to foster continuous innovation. Finally, this article addresses encountered limitations, offering future perspectives for the cellular technique and highlights the complexity of reproducibility due to reserved or generalized steps, despite the significant diversity in implemented techniques. [ABSTRACT FROM AUTHOR]

The main aim of this study was to determine the effects of different processing methods on the antinutritional factors of mungbean (Vigna radiata L.) of the Pusa Baisakhi variety. The values obtained were as follows: tannin 477 mg/100 g, oxalate 227 mg/100 g, phytate 627 mg/100 g, total phenolic content 772 mg/100 g, and saponin 2618 mg/100 g in raw mungbean, on a dry basis. The maximum reduction in tannin (63%) was observed when the mungbean was processed by the soaking and dehulling processes. The reduction achieved by soaking for 12 h and germination for 36 h was the most effective method in reducing the phytate content of mungbean (39%). The maximum reduction in saponin (22%) and oxalate (71%) was observed by autoclaving the soaked seeds. In comparison to other methods, roasting was the least effective method to reduce tannin, phytate, and oxalate. Autoclaving of the soaked seeds was the most effective method for reducing the antinutrients of mungbean among the cooking treatments. The processing methods such as soaking, dehulling, germination, roasting, raw open cooking, raw autoclaving, soaked open cooking, and autoclaving of soaked seeds significantly reduced the antinutrient contents of mungbean (p < 0.05). However, the effects of the treatments combined were more effective than those of the single process. [ABSTRACT FROM AUTHOR]

Polylactic acid (PLA) is currently the largest volume of production and application of synthetic biodegradable polymer via bio-derived materials. However, the relaxation characteristics and very low crystallization rate determined by the hand- structure of PLA chains result in low heat-resistance temperature and troublesome demold behavior for fast extrusion and/ or injection molding process. It is well known, by introducing of nucleating agent and crystal growing accelerator, the crystallization properties of PLA materials can be improved efficiently. In the paper, the isothermal crystallization behaviors of PLA, which include the rate and temperature of crystallization, crystallinity, crystals morphologies, were systemically shown. Meanwhile, a serious of regulation strategies of isothermal crystallization kinetics of PLA materials, such as adding of biodegradable polymers, different dimension of fillers, various chain-reconstruct for PLA, processing flow fields and post-treatment, were comprehensively summarized. Additionally, the regularity strategies and next study points for PLA isothermal crystallization behavior were also presented. [ABSTRACT FROM AUTHOR]

In order to investigate and solve the reality that sesame seeds were rich in calcium, but rarely used as calcium supplement food. In this study, two kinds of black and white sesame seeds were used as raw materials, which were processed in four ways: Steaming, microwave, baking and ultra-high pressure (UHP). Afterwards, the basic components were analyzed, the release rate of calcium ions from sesame seeds was determined using in vitro simulated digestion, and a mouse model of phytic acid inhibition of calcium absorption was constructed to evaluate the effects of different processing methods on the calcium bioavailability of sesame seeds. The results showed that steaming processing and roasting at 180 ℃ resulted in a significant decrease (P0.05) in phytic acid content of black and white sesame seeds, and UHP processing resulted in a significant increase (P0.05), baking at 120 ℃ also resulted in a significant increase in calcium release from white sesame seeds (P

The main aim of this study was to determine the effects of different processing methods on the antinutritional factors of mungbean (Vigna radiata L.) of the Pusa Baisakhi variety. The values obtained were as follows: tannin 477 mg/100 g, oxalate 227 mg/100 g, phytate 627 mg/100 g, total phenolic content 772 mg/100 g, and saponin 2618 mg/100 g in raw mungbean, on a dry basis. The maximum reduction in tannin (63%) was observed when the mungbean was processed by the soaking and dehulling processes. The reduction achieved by soaking for 12 h and germination for 36 h was the most effective method in reducing the phytate content of mungbean (39%). The maximum reduction in saponin (22%) and oxalate (71%) was observed by autoclaving the soaked seeds. In comparison to other methods, roasting was the least effective method to reduce tannin, phytate, and oxalate. Autoclaving of the soaked seeds was the most effective method for reducing the antinutrients of mungbean among the cooking treatments. The processing methods such as soaking, dehulling, germination, roasting, raw open cooking, raw autoclaving, soaked open cooking, and autoclaving of soaked seeds significantly reduced the antinutrient contents of mungbean (p < 0.05). However, the effects of the treatments combined were more effective than those of the single process.

Cassava (Manihot esculenta, Crantz) leaves are cheap and readily available resource that can be used as a feed ingredient for Nile tilapia although they have different constituents that affect their nutritional values. The aim of the study was to examine the effects of processing methods on nutrient content of cassava leaves, digestibility, and growth performance of Nile tilapia. Eight processing methods, namely air-drying, soaking and boiling, baker's yeast (Saccharomyces cerevisiae), rumen-fluid, molasses, yeast-rumen-fluid, yeast-molasses and molasses-rumen-fluid fermentations, were applied. One control and eight processed cassava leaf-based diets were made. The cassava leaf protein replaced 30% of crude protein (CP) from soybean cake in the control diet. The results showed that CP content in dry matter (DM) varied from 21.7 ± 0.25% (Molasses fermentation) to 30.3 ± 0.25% (Yeast-rumen-fluid fermentation). Rumen-fluid fermentation showed higher (p < 0.05) level of gross energy (21.9 ± 0.02 MJ/kg, DM) and ether extract (12.0 ± 0.21%) compared with other treatments. The apparent digestibility coefficient of CP was generally higher in the control diet (89.9 ± 0.61% in the hindgut), followed by rumen-fluid fermented diet (87.2 ± 0.61%), rumen-fluid-molasses fermented diet (86.1 ± 0.61%) and yeast-molasses fermented diet (85.3 ± 0.61%). Besides the control diet, the latter three diets also revealed the best growth rate, feed conversion ratio, protein efficiency ratio and production profitability. In conclusion, rumen-fluid, yeast-molasses, and rumen-fluid-molasses fermentation methods improved the nutritional value of cassava leaves. Diets with 30% protein from soybean cake replaced by rumen-fluid, rumen-fluid-molasses and yeast-molasses fermented cassava leaves had overall acceptable growth performance with better production outcomes for Nile tilapia farming. [ABSTRACT FROM AUTHOR]

Abstract As a remarkably common clinical symptom of many diseases, dysphagia has become a major public health issue. Texture-modified foods is a widespread therapeutic strategy for dysphagia, but the design of texture-modified foods is a challenging task. Considering that the implementation of standardized terms and definitions are helpful for the texture modification of food, literature reviews has been conducted in this paper and relevant classification standards in different countries were summarized. And the techniques and means for food texture modification, such as traditional dietary softening approaches, use of biopolymers, as well as emerging structural technologies were also discussed. In addition, potential research directions have been suggested for the design of texture-modified foods.

AbstractPolygonati rhizoma (Huangjing in Chinese) is a common clinical tonic with the traditional effects of tonifying Qi, nourishing Yin. However, the lack of precise control of processing parameters has led to the uneven quality of processed Huangjing. A prediction model using the CRITIC method optimizes processing by correlating method, component contents, and biological activity, ensuring consistent quality and efficacy. [ABSTRACT FROM AUTHOR]

Copyright of Acta Materiae Compositae Sinica is the property of Acta Materiea Compositae Sinica 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 Guangdong Pharmaceutical University is the property of Journal of Guangdong Pharmaceutical University 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.)

Objective/background: Different processing methods can maintain quality and ensure access to fish throughout year. In Iran, fish can be major source of affordable dietary protein for human nutrition. Fish (Carangoides armatus) locally known as Gish, is most preferred and highest value commercial food fish species obtained from southern Iran. Methods: This article examined impact of different processes on the physicochemical properties of fresh fish. Results: Highest and lowest values for crude protein reported in fish processed using high temperature short time (HTST) in autoclave (17.51%) and salting (8.47%), respectively (P < .05), compared to (16.69%) for fresh fish (control). Fish processed with 20% salt concluded significantly higher crude fat content (69.45%) (P < .05) followed by samples prepared using 10% salt (68.88%), while lowest value (9.12%) found for fish marinated T1. The results suggested that fish processed with HTST found higher nutritional quality principally due to relatively high content of most needed nutrient--protein. Adopting and encouraging use of autoclave could also be a way of saving energy. Fish components that affected by processes are proximate composition and energy. Conclusions: Changes in the physicochemical and nutritional factors of processed fish affect its final quality. Gish fish (C armatus) caught from the southern regions of Iran had a high percentage of protein and fat, which has a good potential for the growth of children and to prevent stunting. [ABSTRACT FROM AUTHOR]

The formation of sewage sludge (SS) is directly related to the number of people served by municipal wastewater treatment plants (WWTPs), while it is also impacted by increasingly upgraded sewage treatment technologies used in such installations. The presence of SS in our environment raises a number of concerns regarding its proper and sustainable management. In practice, the choice of a specific SS disposal method is determined by a number of factors and, as this research has shown, it may vary significantly both on the national and regional scale. This study analyzed this phenomenon in relation to Poznań County, located in the Wielkopolskie province, Poland. As part of this study, the SS chemical composition was assessed based on data obtained directly from local municipal WWTPs over the course of several years (the last 7 years). The currently used SS management methods were analyzed in terms of SS chemical composition. Moreover, in view of the importance of public involvement in decision-making processes related to sustainable management of SS, an original survey was developed to assess local residents' knowledge concerning SS management in Poznań County. Based on the obtained data, it was found that the generated SS, constituting a form of fertilizer, was primarily used for agricultural and reclamation purposes (over 41% of total SS mass in the case of Poznań County). It is facilitated by the chemical composition of this waste, characterized by high contents of organic matter (380–730.3 g·kg−1), nitrogen (13.3–78 g·kg−1), and calcium (9.5–350 g·kg−1), while the amounts of heavy metals were within the permissible ranges. A survey of the local community revealed that although respondents recognized and could accurately identify SS as a waste, their knowledge concerning harmfulness of this waste and its management was fragmentary. Regardless of the age of the respondents, 48 to 66% of them had no opinion concerning problems related to SS in their area. The youngest people (aged 18–25) showed the lowest level of knowledge on SS and its management. People with elementary education were the least knowledgeable about sewage sludge management. Regardless of the above, a majority of respondents (28–56% for different age groups and 7–18% for various educational backgrounds) were convinced of the validity of agricultural SS use. To sum up, research on sewage sludge is an indispensable element of activities aimed at sustainable development, combining aspects of environmental protection, circular economy, and social awareness and acceptance. Additionally, the study results indicated the need for social education to increase environmental awareness and co-responsibility for SS management. [ABSTRACT FROM AUTHOR]

A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze‐drying (FD) and low‐temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze‐dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze‐dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss. [ABSTRACT FROM AUTHOR]

The price of fishmeal (FM) has been increasing continuously due to the expansion of the gap between its stable production and rising demand. Therefore, plant protein sources are widely applied in the aquaculture industry to accomplish the protein requirement of farmed fish species. However, the massive number of results produced under various experimental conditions appended challenges for comprehensive summarization and comparison of the effects of plant protein sources on carnivorous fish species. Thus, a systemic review and meta‐analysis were conducted to compare the impacts of various plant protein sources on growth, feed utilization efficiencies, blood lipid, and liver health of representative carnivorous species. Supported by the data from 256 articles, our results indicated that Atlantic salmon, African catfish, Black seabass, and Hybrid striped bass were better at utilizing plant protein sources than Grouper and Japanese seabass. Cottonseed and lupin proteins were promising protein alternatives, while rapeseed showed significant growth suppression effects for these carnivorous fish species. Besides, deep processing methods such as fermentation and enzymolysis alleviated undesirable consequences effectively when less than half of FM was replaced by plant protein sources. Moreover, the optimal plant protein sources are discussed for each fish species. Overall, this article depicts the impact patterns of major plant protein sources on carnivorous farmed fish species and lays a solid foundation for further investigation on mechanisms for improving plant protein utilization. [ABSTRACT FROM AUTHOR]

Graphene-based hybrid filler polymer composites represent a significant advancement in materials science and engineering due to graphene’s remarkable mechanical, thermal, and electrical properties. This comprehensive review systematically evaluates both traditional (e.g., mechanical and solution mixing) and modern fabrication techniques (e.g., in situ polymerization, chemical modification, electrospinning, and layer-by-layer assembly) employed in the synthesis of these composites, comparing their effectiveness in enhancing material properties such as strength, thermal stability, and conductivity. Emphasizing the synergistic interactions between graphene and other fillers within polymer matrices, the paper discusses mechanisms that lead to superior composite performance. A thorough survey of the literature highlights successful examples where these composites have demonstrated significant advancements in mechanical, thermal, and electrical properties. Three detailed tables summarize findings from published studies, illustrating the enhanced properties and achievements at various filler concentrations across different preparation methods. The review concludes by outlining future research directions aimed at optimizing graphene hybrid filler polymer composites for broader scientific and industrial utilization. By consolidating current knowledge and providing a practical resource, this review aims to guide researchers and practitioners in harnessing the full potential of these advanced materials.

Fish has been a potential food source for humans. Labeo bata is a commonly consumed fresh water fish species, particularly in South India. This study explored the effect of different cooking (boiling, steaming, microwaving, and frying) on structural, morphology, nutritional profile, and in-vitro antioxidant activity of Labeo bata. All these processing methods reduced the water content and improved the quantity of major nutrients. Foremost changes were obtained in the FT-IR spectra of processed fillets with respect to the intensity and shifting of major bands in specific regions. Amino acids, fatty acid profile and mineral content values were also varied significantly (P

The search for alternative sources of useful minerals is a pressing issue. One such possible source is the processing of lean gold-bearing ores, which previously did not seem feasible to exploit for subsoil users, leading to their disposal in off-balance ore dumps. Processing these resources becomes economically viable as gold prices rise and processing technologies improve over time. This paper presents the elemental and mineralogical composition of lean gold-bearing ore dumps from the Golden Pride Project (GPP) mining operation in Tanzania’s Lihendo district. This area contains an old dump of lean gold-bearing ores, weighing approximately 1.4 million tons. Extracting valuable components from lean mineral raw materials is a current priority. Sampling was conducted to study the dumps. Boreholes were drilled to a depth of 1 m, covering a total sampling area of 20 ha; 18 samples, each averaging 3 kg in weight, were collected. The results of X-ray fluorescence analysis (XRF) indicated the presence of Fe, S, Si, Ca, Ca, Mn, Cu, Al, Cr, Ti, As, and Ag in the collected samples. X-ray diffraction (XRD) analysis revealed that the main minerals in the dumps are muscovite, kaolinite, quartz, montimorillonite, and goethite. The average gold grade in the selected samples is 0.72 g/t. Studies of the grain-size distribution and gold distribution by grain-size classes after ore grinding demonstrated that the majority of gold (74%) is in the −75 μm class. In the initial mineral material of the dumps, the share of the +30-50 mm grain-size class is 81%. The paper proposes potential methods for processing lean dumps of gold-bearing ores. One such methods involves crushing the dump material, separating the −75 μm class, and subjecting it to direct leaching or leaching using “carbon-in-pulp” technique. Heap leaching appears to be the most promising method for extracting gold from such dumps in terms of technical and economic feasibility. Positive experience has been reported in applying this process to ores of similar mineralogical type.

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 suitable processing methods for improve the flavor while maintaining quality, hellgrammites were subjected to fifteen different processing methods. The samples were tested by sensory evaluation and were analyzed using HS-SPME-GC–MS. The sensory evaluation revealed that five methods for head and chest removal, three wine-fried methods, and three vinegar-roasting methods significantly reduced the levels of hexanal (3129.05 ± 45.77 μg/kg) and heptanal (436.72 ± 7.42 μg/kg), compounds responsible for fishy and earthy flavors, compared to raw samples. The latter two methods exhibited increased aroma flavor. PCA and OPLS-DA analyses suggested that acids, alcohols, and esters played a crucial role in flavor modification. Notably, vinegar-roasting methods demonstrated the highest acid content and had a substantial impact on volatile compounds. Additionally, boiling methods effectively reduced the levels of hazardous compounds, such as toluene and 1,3-Dimethyl-benzene. However, other methods did not exhibit similar efficacy in reducing hazardous compounds. The accumulation of hazardous compounds showed a decreasing trend in the whole insect, head removal, and head and chest removal groups. Moreover, the relative odor activity value consistently identified aldehyde compounds, including hexanal and heptanal, as the main contributors to aroma. Overall, boiling and head and chest removal procedures were suggested as precautionary measures during the initial processing of hellgrammites-based food products. The vinegar-roasting and wine-fried methods could be employed to impart desired flavors, aligning with consumers' preferences. These findings lay the foundation for standardizing processing techniques and ensuring the quality control of products derived from hellgrammites. [ABSTRACT FROM AUTHOR]

Background: Seafood allergy is a significant global health concern that greatly impacts a patient's quality of life. The intervention efficacy of oral immunotherapy (OIT), an emerging intervention strategy, for seafood allergy remains controversial. This study aimed to perform a systematic review and meta-analysis to evaluate the efficacy of slightly processed allergen/meat from fish and crustacea in OIT, both in mouse models and clinical patients. Methods: A comprehensive literature search was performed in four mainstream databases and the EBSCOhost database to identify all relevant case–control and cohort studies. The aim was to elucidate the intervention efficacy, encompassing various processing methods and assessing the efficacy of multiple major allergens in OIT. Results: The meta-analysis included five case–control studies on crustacean allergens in mouse models and 11 cohort studies on meat from fish and crustacea in clinical patients for final quantitative assessments. In mouse models, crustacean allergen substantially decreased the anaphylactic score after OIT treatment (mean difference (MD) = −1.30, p < 0.01). Subgroup analyses with low-level heterogeneities provided more reliable results for crab species (MD = −0.63, p < 0.01, I2 = 0), arginine kinase allergen (MD = −0.83, p < 0.01, I2 = 0), and Maillard reaction processing method (MD = −0.65, p < 0.01, I2 = 29%), respectively. In clinical patients, the main meta-analysis showed that the slightly processed meat significantly increased the incidence rate of oral tolerance (OT, incidence rate ratio (IRR) = 2.90, p < 0.01). Subgroup analyses for fish meat (IRR = 2.79, p < 0.01) and a simple cooking treatment (IRR = 2.36, p = 0.01) also demonstrated a substantial increase in the incidence rate of OT. Sensitivity and meta-regression analyses successfully identified specific studies contributing to heterogeneity in mouse models and clinical patients, although these studies did not impact the overall significant pooled effects. Conclusions: This meta-analysis provides preliminary evidence for the high intervention efficacy of slightly processed allergen/meat from fish and crustacea in OIT, both in mouse models and clinical patients. The Maillard reaction and cooking processing methods may emerge as potentially effective approaches to treating allergen/meat in OIT for clinical patients, offering a promising and specific treatment strategy for seafood allergy. However, these findings should be interpreted cautiously, and further supporting evidence is necessary. [ABSTRACT FROM AUTHOR]

Fish has been a potential food source for humans. Labeo bata is a commonly consumed fresh water fish species, particularly in South India. This study explored the effect of different cooking (boiling, steaming, microwaving, and frying) on structural, morphology, nutritional profile, and in-vitro antioxidant activity of Labeo bata. All these processing methods reduced the water content and improved the quantity of major nutrients. Foremost changes were obtained in the FT-IR spectra of processed fillets with respect to the intensity and shifting of major bands in specific regions. Amino acids, fatty acid profile and mineral content values were also varied significantly (P<0.05) upon processing. Physico-chemical characteristics including cooking loss, water activity, color, and pH of both raw and cooked Indian mackerel differed significantly (P<0.05). In-vitro antioxidant activity was analyzed using the QUENCHER procedure. The DPPH and ABTS scavenging capacity of cooked fillets ranged from 14.8 to 28.0 and from 19.3 to 34.5 mmol Trolox Eq./kg.fish dry basis, respectively. [ABSTRACT FROM AUTHOR]

The intricate framework of attributes that define coffee quality, from varietals to processing methods, presents a comprehensive array of sensory experiences that influence consumption patterns. This research delves into the complex relationship between the characteristics of coffee beans, specifically varietal distinctions, applied processing methodologies, and the resulting sensory attributes, across both Arabica and Robusta species. Utilizing comprehensive linear mixed model analyses, this study examines the sensory intricacies, with a notable emphasis on flavor, aroma, and acidity, and their correlation with different countries of origin. Drawing from a diverse dataset that encompasses various global regions, our findings underscore the pivotal role of regional nuances in shaping the sensory evaluation of coffee. While Arabica beans exhibited certain distinct sensory attributes anchored to specific processing methods and regions, Robusta beans presented variations that were more nuanced. The results align with the existing literature, emphasizing the integral role of regional influences in coffee evaluations. This study reveals that specific Arabica varieties, such as Bourbon and Pacamara, enhance flavor when processed using the 'Natural/Dry' method. Meanwhile, certain Robusta beans processed with one of the methods showcased improved flavor scores. These insights provide the coffee industry with targeted strategies, reshaping cultivation and processing to meet discerning consumer preferences. [ABSTRACT FROM AUTHOR]

The incidence of ulcerative colitis (UC) has been increasing in recent years. Due to the limitations of traditional drug therapies for UC, natural foods that can prevent this disease and alleviate its symptoms are becoming a research hot topic, but the effects of processing methods on their activity remain unknown. Therefore, the effects of three different processing methods (pulping, high-temperature cooking, and fermentation) on carotenoid and dietary fiber contents as well as carotenoid bioaccessibility in carrots were explored in this study. C57BL/6J mice were used to create a mouse model of UC induced by dextran sulfate sodium (DSS) and the mice received dietary intervention with freeze dried powder of carrots (5.05%, on a dry mass basis) for 14 days. Body mass change, disease activity index (DAI) and colon parameters (length, pathology, inflammatory factors, oxidative stress level, goblet cell number, tight junction protein expression, and short-chain fatty acid content) were analyzed to evaluate the effects of three differently processed carrots on UC. The results showed compared with pulping, high-temperature cooking and fermentation significantly decreased the soluble, insoluble and total dietary fiber contents of carrots (P < 0.05), increased the bioaccessibility of carotenoids (P < 0.05), while fermentation significantly increased the proportion of soluble dietary fiber in total dietary fiber (P < 0.05). Compared with the model group, all processed carrots could significantly inhibit the change of body mass loss and DAI (P < 0.05), decrease the levels of tumor necrosis factor-α (TNF-α), interleukin (IL)-1β and IL-6 (P < 0.05), increase the level of IL-10 (P < 0.05), and up-regulate the expression of tight junction proteins (ZO-1, claudin-1, and occludin) (P < 0.05). High-temperature cooked or fermented carrots could significantly alleviate colon shortening (P < 0.05), and relieve the pathological damage of colon tissue (P < 0.05). Meanwhile, fermented carrots could significantly inhibit the production of malondialdehyde (MDA) (P < 0.05), improve the decrease in the number of goblet cells (P < 0.05), increase the level of butyric acid (P < 0.05) and possess the best inhibitory effect on IL-6 production. In summary, differently processed carrots could ameliorate ulcerative colitis to different extends, the most pronounced effect being observed with fermented carrots.

Abstract Edible mushrooms are highly valued for both their culinary and medicinal properties. Unlike traditional condiments, the complex flavor of mushrooms is not determined by a single component, but rather by the potential synergistic actions of several different components and chemical interactions. However, only a limited number of edible mushroom flavor compounds have been examined in detail, leading to an incomplete understanding of their overall flavor profile. To address this knowledge gap, it is necessary to conduct further scientific research on edible mushroom flavors to maximize their utilization. This review aims to provide a comprehensive overview of the flavor substances found in edible mushrooms, including both volatile and nonvolatile compounds, as well as the mechanisms by which various processing methods affect flavor. Additionally, we will explore the various factors that hinder the development of edible mushroom flavors and recommend strategies to further advance the technological and theoretical understanding of these unique and valuable food ingredients. In summary, by enhancing our understanding of the complex and unique flavor profile of edible mushrooms, we can better leverage their full potential as a valuable culinary and medicinal resource.

The cellular behavior of Voronoi tessellation has generated interest due to its applicability in various fields and its notable structural properties. Controlling factors such as the gradient of the cells, the position of seed points, and the thickness of the arms allows for adjusting rigidity and flexibility according to specific needs. This article analyzes the state of the art of this technique, exploring its modification for applications in engineering and design, complemented with information on natural structural properties. This comprehensive analysis provides a complete overview of Voronoi tessellation and its potential in engineering and design, categorizing methodologies according to selected processing methods and highlighting techniques for altering structural behavior. Additionally, it emphasizes the integration of biomimetic approaches, connecting nature with technology to foster continuous innovation. Finally, this article addresses encountered limitations, offering future perspectives for the cellular technique and highlights the complexity of reproducibility due to reserved or generalized steps, despite the significant diversity in implemented techniques.

With the increased worldwide awareness of sustainable development, the development of polypropylene (PP)-based insulation material is highly recommended. However, uncovering the processing-structure-property relationship of PP insulation materials for recyclable cables is still a long-standing issue. In this study, PP in-reactor alloys containing intrinsic elastomer were considered an important component to substitute crosslinked polyethylene. We studied the effects of processing methods on the phase morphology, crystalline structure, and electrical properties of PP in-reactor alloys. The lower cooling rate was conducive to constructing smaller rubber phase, and higher crystallinity with a small number of β crystals, which could form deep trap energy levels due to their reduced free volume in β crystals and boundaries among β crystals. The suitable thermal treatment temperature had a positive effect on eliminating defects in the interface and facilitating the perfection of PP crystals. As a result, PP films exhibited an enhanced breakdown strength. The exploration of the relationship between processing technology, microscopic structure, and macroscopic performance is expected to has significant guidance for the manufacture of PP-based recyclable cables. [ABSTRACT FROM AUTHOR]

Purpose: This study reviews the use of mirabilite in traditional Chinese medicine and various preparations by describing its chemical composition, processing methods, pharmacology, toxicology, and clinical research progress. Methods: The applications and processing methods of mirabilite are searched in traditional and modern Chinese medical writings, and the articles on chemical composition, pharmacological effects, toxicology, and clinical studies of mirabilite and its combinations in PubMed and China Knowledge Network are reviewed, sorted, and analyzed. Results: The main chemical component of mirabilite is sodium sulfate decahydrate (Na2SO4·10H2O), followed by small amounts of sodium chloride, magnesium sulfate, calcium sulfate, and other inorganic salts. This study systematically organizes the history of the medicinal use of mirabilite in China for more than 2,000 years. This mineral has been used by nine Chinese ethnic groups (Han, Dai, Kazakh, Manchu, Mongolian, Tujia, Wei, Yi, and Tibetan) in a large number of prescription preparations. The Pharmacopoeia of the People's Republic of China (2020 edition) records stated that mirabilite can be used for abdominal distension, abdominal pain, constipation, intestinal carbuncle, external treatment of breast carbuncle, hemorrhoids, and other diseases. The traditional processing methods of mirabilite in China include refining, boiling, sautéing, filtration after hot water blistering, and firing. Since the Ming Dynasty, processing by radish has become the mainstream prepared method of mirabilite. Mirabilite can exhibit antiinflammatory detumescence effects by inhibiting AMS, LPS, IL-6, IL-10, TNF-α, and NO levels and attenuating the upregulation of TNF-α and NF-κB genes. It can promote cell proliferation and wound healing by increasing the production of cytokines TGFβ1 and VEGF-A and gastrointestinal motility by increasing the release of vasoactive intestinal peptide, substance P, and motilin. It can increase the expression of low-density lipoprotein receptor and AKT phosphorylation in the liver by up-regulating bile acid synthesis genes; reduce TRB3 expression in the liver, FGF15 co-receptor KLB expression, and FGF15 production in the ileum, and JNK signal transduction; and increase the transcription of CYP7A1 to achieve a cholesterol-lowering effect. Mirabilite also has a variety of pharmacological effects, such as regulating intestinal flora, anti-muscle paralysis, anti-colon cancer, promoting water discharge, and analgesic. Only a few toxicological studies on mirabilite are available. External application of mirabilite can cause local skin to be flushed or itchy, and its oral administration is toxic to neuromuscular cells. The sulfur ions of its metabolites can also be toxic to the human body. At present, no pharmacokinetic study has been conducted on mirabilite as a single drug. This mineral has been widely used in the clinical treatment of inflammation, edema, wound healing, digestive system diseases, infusion extravasation, hemorrhoids, skin diseases, breast accumulation, muscle paralysis, intestinal preparation before microscopic examination, and other diseases and symptoms. Conclusion: Mirabilite has good application prospects in traditional Chinese medicine and ethnomedicine. In-depth research on its processing methods, active ingredients, quality control, pharmacokinetics, pharmacological and toxicological mechanisms, and standardized clinical application is needed. This paper provides a reference for the application and research of mirabilite in the future. [ABSTRACT FROM AUTHOR]

The present paper is based on a bibliographic study of over 100 articles published between 2001 and 2023 with general aim of the identification of the most causes that led to the need to replace meat of animal origin with meat analogues and/or cultured meat. The identification of new protein sources and the characterization of the nutritional profile, textural behaviour, sensorial attributes, etc. of meat analogues open new research horizons. The review of the most relevant studies on how to obtain plant-based meat analogues brings to the attention of researchers various pretreatments such as extrusion, hydrogenation, hydrolysis, as well as other technological challenges in improving the quality of plant-based meat analogues. Current research on the new food products development highlights the need regarding the risks and benefits analysis of plant-based and cultured meat analogues, which require in-depth studies in many directions. [ABSTRACT FROM AUTHOR]

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In recent years, the number of patients with diabetes or obesity has increased rapidly, and the glycemic index (GI) of grains has attracted attention. Using GI value to guide the choice of grains is of great significance to the prevention and control of chronic diseases such as diabetes. However, the GI value of grains is influenced significantly by processing methods and is often directly related to measurement methods. Therefore, this paper summarizes the current methods used to determine the GI value of foods as well as their advantages and disadvantages. Thereafter, this review also analyzes the effects of different processing methods on the GI values of grains and their products, and explains the possible mechanism for changes in the GI value of grains from the perspective of the interaction between various components in grains caused by processing methods. This paper is expected to provide an effective basis for the prediction of changes in the GI value of grains and the selection of processing methods, and also provide a reference for the research and development of grain products with low GI value.

IntroductionThe nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature.MethodsThe objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky.Results and discussionThe findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.

Summary: Understanding the interactions between chemical and pasting properties and conventional cooking methods will help utilise yellow‐fleshed cassava roots. Thus, the study examined how conventional processing affected Nigerian yellow‐fleshed cassava's chemical and pasting properties. Three improved, yellow‐fleshed genotypes were harvested 12 months after planting: 01/1371 (high carotenoids, 7.3 μg/g on Fresh weight basis (FW)), 01/1235 (medium, 4.8 μg/g FW), and 94/0006 (low, 2.6 μg/g FW). The peeled and washed roots were processed into various products, and chemical and pasting properties were tested. Processing techniques affect all chemical and pasting properties except pasting temperature. High‐carotenoid cassava produced boiled roots with high ash and protein, while low‐carotenoids produced amylose and starch. High‐carotenoid cassava roots yielded flour with high ash, amylose, and starch. The gari product from high‐carotenoid cassava roots had higher ash, amylose, sugar, and starch concentrations. Cooked fufu from low‐carotenoid cassava had high protein and starch, while high‐carotenoid fufu had high ash and amylose. High‐carotenoid cassava roots produce the best flour and raw fufu, while low‐carotenoid roots produce chips, and medium‐carotenoid roots produce gari with suitable pasting parameters. [ABSTRACT FROM AUTHOR]

Introduction: Scrophulariae Radix (SR) has been extensively used in traditional Chinese medicine (TCM) for thousands of years. However, the processing methods and production areas of Scrophularia ningpoensis have undergone notable historic changes. Thus, their effects on the bioactive constituents of SR still need to be studied further. Objectives: This study aimed to establish an objective and comprehensive method to identify the correlation of bioactive constituents of SR with variety, place of origin and processing method for evaluating their qualities. Methodology: An accurate and rapid high‐performance liquid chromatography‐diode array detector (HPLC‐DAD) method for the simultaneous determination of 11 marker components (aucubin, harpagide, 6‐O‐methyl‐catalpol, harpagoside, verbascoside, isoverbascoside, angoroside C, cinnamic acid, l‐tyrosine, l‐phenylalanine, and l‐tryptophan) was established to evaluate the quality of SR for the first time. In addition, the effects of different production areas and processed methods on the target compounds were studied by analysing 66 batches of SR samples with chemometrics methods, including similarity evaluation of chromatographic fingerprints of TCM, principal component analysis (PCA), and partial least squares‐discriminant analysis (PLS‐DA). Results: Compared with "sweating", short‐term "steaming" and "slice‐drying" could largely preserve the bioactive constituents of SR. When using the model established through PLS‐DA, five components were identified as the most significant variables for discrimination. Furthermore, the score plots of PCA and the similarity evaluation revealed that variety had a more notable influence on the quality of SR than the place of origin. Conclusion: An objective approach of HPLC fingerprint coupled with chemometrics analysis and quantitative assessment could be applied to discriminate different processed SR and evaluate the qualities of SR rapidly. An accurate and comprehensive HPLC‐DAD method for the simultaneous determination of 11 marker components was established to identify the correlation of bioactive constituents of SR with variety, place of origin, and processing methods. In addition, chemometrics methods, including similarity evaluation of chromatographic fingerprints of TCM, PCA, and PLS‐DA, were used to analyze 66 batches of SR samples based on the target compounds. The above work could be applied to discriminate different processed SR and evaluate the qualities of SR rapidly. [ABSTRACT FROM AUTHOR]

With the improvement of people's living standards, companion animals such as dogs and cats are loved by more and more families, and the demand for pet food has gradually changed from traditional food to functional food that can improve their health. Probiotics are a type of active microorganisms that can colonize animals. They can regulate the balance of intestinal flora, improve the health of animals, and promote nutrient absorption. This article reviews the definition of probiotics, strain selection criteria and their application in pet food, and analyzes the possible impact of different processing methods on probiotics, aiming to scientifically and rationally process functional food containing probiotics to ensure its biological activity provides ideas for improving pet health. [ABSTRACT FROM AUTHOR]

Injection molding is a method commonly used to manufacture plastic products. This technology makes it possible to obtain products of specially designed shape and size. In addition, the developed mold allows for repeated and repeatable production of selected plastic parts. Over the years, this technology grew in importance, and nowadays, products produced by injection molding are used in almost every field of industry. This paper is a review and provides information on recent research reports in the field of modern injection molding techniques. Selected plastics most commonly processed by this technique are discussed. Next, the chosen types of this technique are presented, along with a discussion of the parameters that affect performance and process flow. Depending on the proposed method, the influence of various factors on the quality and yield of the obtained products was analyzed. Nowadays, the link between these two properties is extremely important. The work presented in the article refers to research aimed at modifying injection molding methods enabling high product quality with high productivity at the same time. An important role is also played by lowering production costs and reducing the negative impact on the environment. The review discusses modern injection molding technologies, the development of which is constantly progressing. Finally, the impact of the technology on the ecological environment is discussed and the perspectives of the process were presented. [ABSTRACT FROM AUTHOR]

The paper presents an approach to analyzing large amounts of data lacking a clear relationship. The approach serves to identify at least some relationship between the data and determine the degree of that interconnection when such a relationship is detected. The authors have demonstrated the possibility of automatic data processing and automatic adjustment of deep learning system parameters to create a deep learning platform during data parameter analysis. The paper describes how this system will cater to the needs of professionals in other fields who have never directly utilized deep learning systems. Based on the well-known MNIST dataset, the authors have determined that using specific parameters of this data, one can identify their influence on the prediction accuracy of deep learning system. [ABSTRACT FROM AUTHOR]

The authors present an approach to the analysis of a large amount of data that haveno clear interconnection, but the nature of such a connection, if it exists, needs to beestablished. The possibility of automatic data processing and automatic change of parametersof the deep learning system for the formation of a deep learning platform during the analysisof data parameters is shown. It is also shown how such a system solves the needs of specialists from other fields who have never used deep learning systems. With the help of thewell-known MNIST data set, it is established that with the use of individual parameters, it ispossible to change their influence on the accuracy of prediction. [ABSTRACT FROM AUTHOR]

The tropomyosin (TM) fractions of crab proteins may cause allergic reactions in individuals susceptible to allergies; however, efficient and safe methods by which to reduce such allergenicity are not currently available. Therefore, in this study, the effects of three different processing methods, i.e., microwave, ultrasound, and high temperature-pressure (HTP) treatments, on the digestion stability of TM from Chinese mitten crab muscle and the allergenicity of TM digestion products were explored. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that microwaving had little effect on the digestion stability of TM. In contrast, ultrasound and HTP treatments facilitated the degradation of TM. Similarly, Western blotting and inhibition ELISA indicated that the IgE-binding activity of TM was significantly reduced after treatment with ultrasound or HTP. Among the three different processing methods, HTP was the most effective method for improving digestibility of TM and reducing immunoreactivity. This finding provides new insights into treatments for crab allergies.