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This study aimed to explore the effects of hot air-drying pretreatment (60, 90 and 120 min) and baking pretreatment (24, 27 and 30 min) on reducing oil adsorption by formulated French fries and the underlying effects and to determine the optimal pretreatment method. The results showed that compared with the untreated samples, the oil contents after hot air drying and roasting pretreatment were decreased by 5.37%–15.75% and 16.30%–16.51%, respectively (P < 0.05). We found that the moisture contents of the pretreated samples and the oil contents after frying were reduced compared with those of the control group, and showed a linear positive correlation with each other. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that the content of free water was greatly reduced after pretreatment, and the free water was partially transformed into bound water and semi-bound water. Magnetic resonance imaging (MRI) analysis found that the distribution of oil on the surface and inside of the samples after baking pretreatment was less than that after hot air-drying pretreatment. Confocal laser scanning microscope (CLSM) observation showed that a small amount of oil was distributed in the gap between starch cells after baking pretreatment, and the amount of starch-lipid complexes produced in baked samples was significantly less than those in hot air-dried and untreated samples. Scanning electron microscope (SEM) showed that compared with hot air-drying pretreatment, the surface roughness of samples and the number of cracks and pores on the surface were reduced after baking pretreatment. Therefore, pretreatment could inhibit oil adsorption by formulated French fries by changing the initial moisture content, moisture state, surface microstructure and starch characteristics. The effect of baking pretreatment was more pronounced than that of hot air-drying pretreatment. Taking the sensory evaluation results into consideration, 27-min baking pretreatment was selected as the optimal pretreatment method to prepare low-oil quality potato snacks.

The high sugar content of Huanghua winter jujube brings delicious taste, but at the same time makes its chips easy to absorb moisture during storage, resulting in softening of the chips and obviously affecting the taste of them.In this paper, glucose oxidase was used to partially remove sugar from winter jujube chips.The orthogonal optimization method was adopted to study the effects of enzymolysis time, enzyme addition amount, enzymolysis temperature, solid-liquid ratio and thickness of winter jujube chips on the desugarization rate and sensory quality of winter jujube chips.Isothermal adsorption method was also used to study the storage stability of winter jujube chips.The results showed that when the enzymolysis time was 35 min, the enzyme dosage was 0.15%, the enzymolysis temperature was 45 °C, the ratio of solid to liquid was 1:2(g/mL), and the thickness of winter jujube chips was 10 mm, the desugar rate was 43.30%, that is, the reducing sugar content of winter jujube chips was 18.14%.This content was significantly lower than that before desugar removal (32.00%), with the sensory score being 85.86 points, and the comprehensive score being 98.98 points.Under this condition, the desugar rate was the highest, or the reducing sugar content decreased to the lowest, the comprehensive score reached the highest, and the moisture absorption performance of winter jujube chips became weaker and the stability was better.The research results will provide some theoretical and data support for the development of winter jujube chips related products. [ABSTRACT FROM AUTHOR]

Using codonopsis, yam, white lentil, gorgon euryales, malt, and lotus seed as raw materials, the effects of four pretreatment methods (direct crushing, roasting, steaming, and microwave) on the characteristics of six kinds of medicinal and edible homology mixed powder, dough characteristics and cookie quality were investigated. Results showed that compared with the control group (direct crushing), the three treatments had different degrees of destruction of nutrients, and the three treatments of mixed powder viscosity, water and oil retention were improved. The three treatments could improve the viscoelasticity of dough, and the roasting treatment had the best improvement effect. Roasting treatment reduced the short-range ordered structure of starch. Scanning electron microscope showed that the starch structure was destroyed in different degrees, but the roasting treatment had the least degree of damage. The three methods can reduce the bitter taste of the ingredients, and the fried biscuits have the highest sensory score. To sum up, roasting is more suitable for the processing of the cookies, and the cookies made have a good appearance and taste popular with the public. [ABSTRACT FROM AUTHOR]

An event-related potential experiment was conducted to investigate the temporal neural dynamics of animacy processing in the interpretation of classifier-noun combinations. Participants read sentences that had a non-canonical structure, "object noun" + "subject noun" + "verb" + "numeral-classifier" + "adjective". The object noun and its classifier were either (a) congruent, (b) incongruent, but matching in animacy, or (c) incongruent, mismatching in animacy. An N400 effect was observed for both incongruent conditions, but not for additional mismatch in animacy. When only data from participants who accepted the non-canonical structure were analyzed, the animacy mismatch elicited a P600 but still no N400. These findings suggest that animacy information is not used immediately for semantic integration of nouns and their classifiers, but is used in a later analysis reflected by P600. Thus, the temporal neural dynamics of animacy processing in sentence comprehension may be modulated by the relevance of animacy to thematic interpretation. (Contains 4 tables and 4 figures.)

Two event-related brain potential experiments were conducted to investigate whether there is a functional primacy of syntactic structure building over semantic processes during Chinese sentence reading. In both experiments, we found that semantic interpretation proceeded despite the impossibility of a well-formed syntactic analysis. In Experiment 1, we found an N400 difference between combined syntactic category and semantic violations and single syntactic violations. This finding is inconsistent with earlier German and French studies (e.g., Friederici, Gunter, Hahne, & Mauth, 2004; Friederici, Steinhauer, & Frisch, 1999; Hahne & Friederici, 2002) showing that semantic integration does not proceed for words of the wrong syntactic category. In Experiment 2, we used a design that was very similar to that used in earlier German and French studies, but semantic violations still evoked an N400, irrespective of a simultaneous syntactic category violation. We argue against processing models that do not allow for semantic integration of a word unless it can be grammatically attached to the developing phrase structure tree. Rather, language experience may modulate the mode of interplay between syntax and semantics. (Contains 2 figures, 4 footnotes and 5 tables.)

This study aimed to investigate the impact of optimized emergency nursing in conjunction with mild hypothermia nursing on neurological prognosis, hemodynamics, and complications in patients with cardiac arrest. A retrospective analysis was conducted on the medical records of 124 patients who received successful cardiopulmonary resuscitation (CPR) at Fujian Provincial Hospital South Branch. The patients were divided into control and observation groups, each consisting of 62 cases. The brain function of both groups was assessed using the Glasgow Coma Scale and the National Institutes of Health Stroke Scale. Additionally, serum neuron-specific enolase level was measured in both groups. The vital signs and hemodynamics of both groups were analyzed, and the complications and satisfaction experienced by the 2 groups were compared. The experimental group exhibited significantly improved neurological function than the control group (P < .05). Furthermore, the heart rate in the experimental group was significantly lower than the control group (P < .05). However, no significant differences were observed in blood oxygen saturation, mean arterial pressure, central venous pressure, and systolic blood pressure between the 2 groups (P > 0.05). Moreover, the implementation of optimized nursing practices significantly reduced complications and improved the quality of life and satisfaction of post-CPR patients (P < .05). The integration of optimized emergency nursing practices in conjunction with CPR improves neurological outcomes in patients with cardiac arrest., Competing Interests: The authors have no conflicts of interest to disclose., (Copyright © 2024 the Author(s). Published by Wolters Kluwer Health, Inc.)