Search Results (2,642)

The effects of different modified soybean residues’ dietary fiber on the physicochemical properties of wheat dough and the quality of steamed bread were systematically analyzed in this study. The physical and chemical parameters of dough, such as texture characteristics, water distribution, secondary structure, and the specific volume, color, and sensory evaluation results of steamed bread products were analyzed in detail. The results showed that adding 6% modified soybean residue dietary fiber enhanced the gluten network, increasing the S–S bond content and improving gluten stability. Notably, the inclusion of 6% residue modified by the ultrasound combined with enzyme method (UEDF) led to a 2.55% increase in the β-fold content of gluten proteins and a 3.60% rise in disulfide bond content. These changes resulted in a reduction in dough relaxation time, promoting a more uniform and compact pore structure in the dough. Additionally, steamed bread made with 6% UEDF showed a 0.3 mL/g increase in specific volume, a 4.69 point rise in L* value, and improved sensory attributes such as taste, odor, and appearance. These research results provide valuable insights and guidance for the development of soybean residue dietary fiber foods. Full article

Crystallographic texture engineering through templated grain growth (TGG) has gained prominence as a highly effective strategy for optimizing the electromechanical performance of lead-free piezoelectric ceramics, offering a pathway toward sustainable alternatives to lead-based systems like lead zirconate titanate (PZT). By achieving high degrees of texture, with Lotgering factors (LFs) often exceeding 90%, these systems have demonstrated piezoelectric properties that rival or even surpass their lead-based counterparts. Despite these advancements, the field lacks a comprehensive understanding of how specific template parameters influence the texture quality and functional properties across different material systems. This review provides an in-depth analysis of the influence of the template morphology, composition, and crystallographic orientation on the texturing of key lead-free systems, including BaTiO₃ (BT), (K_0.5Na_0.5)NbO₃ (KNN), and Bi_0.5Na_0.5TiO₃ (BNT). Furthermore, it explores how the template selection affects the induced crystallographic direction, and how this impacts the material’s phase structure and domain configurations, ultimately influencing the piezoelectric and dielectric properties. By consolidating the existing knowledge and identifying current challenges, this work highlights key strategies for optimizing the texture and electromechanical performance in lead-free ceramics, providing essential insights for future research aimed at advancing high-performance, environmentally friendly piezoelectric materials for applications such as sensors, actuators, and energy-harvesting devices. Full article

The precise selection of agricultural land is essential for guaranteeing global food security and sustainable development. Additionally, agricultural land suitability (AgLS) analysis is crucial for tackling issues including resource scarcity, environmental degradation, and rising food demands. This research examines the synergies and trade-offs among the sustainable development goals (SDGs) using a hybrid geographic information system (GIS)–fuzzy analytic hierarchy process (FAHP)–geostatistical framework for AgLS analysis in Attur Taluk, India. The area was chosen for its varied agro-climatic conditions, riverine habitats, and agricultural importance. Accordingly, data from ten topographical, climatic, and soil physiochemical variables, such as slope, temperature, and soil texture, were obtained and analyzed to carry out the study. The geostatistical analysis demonstrated the spatial variability of soil parameters, providing essential insights into key factors in the study area. Based on the receiver operating characteristic curve analysis, the results showed that the FAHP method (AUC = 0.71) outperformed the equal-weighting scheme (AUC = 0.602). Moreover, suitability mapping designated 17.31% of the study area as highly suitable (S1), 41.32% as moderately suitable (S2), and 7.82% as permanently unsuitable (N2). The research identified reinforcing and conflicting correlations with SDGs, emphasizing the need for policies to address trade-offs. The findings showed 40% alignment to climate action (SDG 13) via improved resilience, 33% to clean water (SDG 6) by identifying low-salinity zones, and 50% to zero hunger (SDG 2) through sustainable food systems. Conflicts arose with SDG 13 (20%) due to reliance on rain-fed agriculture, SDG 15 (11%) from soil degradation, and SDG 2 (13%) due to inefficiencies in low-productivity zones. A sustainable action plan (SAP) can tackle these issues by promoting drought-resistant crops, nutrient management, and participatory land-use planning. This study can provide a replicable framework for integrating agriculture with global sustainability objectives worldwide. Full article

Background: Acne scarring presents a significant esthetic and psychological concern, commonly classified into atrophic and hypertrophic types. Effectively managing these lesions often involves the use of therapeutic strategies such as laser treatments, dermabrasion, and fillers. This study investigates the efficacy of 1550 nm erbium glass laser therapy in the treatment of atrophic acne scars through a quantitative assessment. Material and Methods: Participants with mild to moderate atrophic acne scars received two sessions of fractional erbium glass laser therapy at one-month intervals. Skin density and epidermal thickness were measured using a high-frequency ultrasound device (DUB SkinScanner), while the Antera 3D imaging system facilitated a comprehensive analysis of skin parameters, including texture, volumetric depressions, and pigmentation. Results: The use of this therapy led to significant improvements across multiple parameters. Skin density and epidermal thickness increased. Significant reductions were observed in fold depth, pore volume, and depression volume, indicating enhanced smoothness and minimized scar appearance. Improvements in texture roughness and pigmentation contributed to a visually coherent skin surface. Conclusions: Fractional erbium glass laser therapy effectively ameliorates the appearance of atrophic acne scars by increasing skin density, reducing dermal depressions, and improving texture and pigmentation uniformity. The Antera 3D system and high-frequency ultrasound device demonstrated high efficacy in capturing subtle changes, supporting its value in clinical applications for optimizing treatment parameters. Full article

Crop field monitoring using unmanned aerial vehicles (UAVs) is one of the most important technologies for plant growth control in modern precision agriculture. One of the important and widely used tasks in field monitoring is plant stand counting. The accurate identification of plants in field images provides estimates of plant number per unit area, detects missing seedlings, and predicts crop yield. Current methods are based on the detection of plants in images obtained from UAVs by means of computer vision algorithms and deep learning neural networks. These approaches depend on image spatial resolution and the quality of plant markup. The performance of automatic plant detection may affect the efficiency of downstream analysis of a field cropping pattern. In the present work, a method is presented for detecting the plants of five species in images acquired via a UAV on the basis of image segmentation by deep learning algorithms (convolutional neural networks). Twelve orthomosaics were collected and marked at several sites in Russia to train and test the neural network algorithms. Additionally, 17 existing datasets of various spatial resolutions and markup quality levels from the Roboflow service were used to extend training image sets. Finally, we compared several texture features between manually evaluated and neural-network-estimated plant masks. It was demonstrated that adding images to the training sample (even those of lower resolution and markup quality) improves plant stand counting significantly. The work indicates how the accuracy of plant detection in field images may affect their cropping pattern evaluation by means of texture characteristics. For some of the characteristics (GLCM mean, GLRM long run, GLRM run ratio) the estimates between images marked manually and automatically are close. For others, the differences are large and may lead to erroneous conclusions about the properties of field cropping patterns. Nonetheless, overall, plant detection algorithms with a higher accuracy show better agreement with the estimates of texture parameters obtained from manually marked images. Full article

In the scenario of limited labeled remote-sensing datasets, the model’s performance is constrained by the insufficient availability of data. Generative model-based data augmentation has emerged as a promising solution to this limitation. While existing generative models perform well in natural scene domains (e.g., faces and street scenes), their performance in remote sensing is hindered by severe data imbalance and the semantic similarity among land-cover classes. To tackle these challenges, we propose the Multi-Class Guided GAN (MCGGAN), a novel network for generating remote-sensing images from semantic labels. Our model features a dual-branch architecture with a global generator that captures the overall image structure and a multi-class generator that improves the quality and differentiation of land-cover types. To integrate these generators, we design a shared-parameter encoder for consistent feature encoding across two branches, and a spatial decoder that synthesizes outputs from the class generators, preventing overlap and confusion. Additionally, we employ perceptual loss (LVGG) to assess perceptual similarity between generated and real images, and texture matching loss (LT) to capture fine texture details. To evaluate the quality of image generation, we tested multiple models on two custom datasets (one from Chongzhou, Sichuan Province, and another from Wuzhen, Zhejiang Province, China) and a public dataset LoveDA. The results show that MCGGAN achieves improvements of 52.86 in FID, 0.0821 in SSIM, and 0.0297 in LPIPS compared to the Pix2Pix baseline. We also conducted comparative experiments to assess the semantic segmentation accuracy of the U-Net before and after incorporating the generated images. The results show that data augmentation with the generated images leads to an improvement of 4.47% in FWIoU and 3.23% in OA across the Chongzhou and Wuzhen datasets. Experiments show that MCGGAN can be effectively used as a data augmentation approach to improve the performance of downstream remote-sensing image segmentation tasks. Full article

Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky. Therefore, we investigated the effects of inoculation with Pentosaccharomyces schizococcus and Staphylococcus veal, both pre- and post-fermentation, on the physicochemical characteristics and flavor quality of Yanbian beef jerky. Key parameters, including pH, water activity, fundamental nutrients, and color, were measured, while qualitative and flavor characteristics were assessed using a texture meter, an electronic nose, and an electronic tongue. The results indicated that samples inoculated with the composite fermenter exhibited significant increases in ash content, hardness, total free amino acid concentration, and levels of specific flavor-enhancing amino acids compared to unfermented jerky (p < 0.05). In contrast, moisture content, pH, and water activity were significantly reduced (p < 0.05). Three fatty acids—heptadecenoic acid, trans-oleic acid, and arachidonic acid—were identified for the first time in the fermented beef jerky. Furthermore, during the fermentation process, saturated fatty acid content was reduced by 21.88%, while polyunsaturated fatty acid content increased by 29.58% (p < 0.05). Full article

We conduct a numerical investigation into the stability of a quadruple-Q skyrmion crystal, a structure generated by the superposition of four spin density waves traveling in distinct directions within three-dimensional space, hosted on a centrosymmetric body-centered tetragonal lattice. Using simulated annealing applied to an effective spin model that includes momentum-resolved bilinear and biquadratic interactions, we construct a magnetic phase diagram spanning a broad range of model parameters. Our study finds that a quadruple-Q skyrmion crystal does not emerge within the phase diagram when varying the biquadratic interaction and external magnetic field. Instead, three distinct quadruple-Q states with topologically trivial spin textures are stabilized. However, we demonstrate that the quadruple-Q skyrmion crystal can become the ground state when an additional high-harmonic wave–vector interaction is considered. Depending on the magnitude of this interaction, we obtain two types of quadruple-Q skyrmion crystals exhibiting the skyrmion numbers of one and two. These findings highlight the emergence of diverse three-dimensional multiple-Q spin states in centrosymmetric body-centered tetragonal magnets. Full article

The sous vide cooking method offers advantage in preparing meat dishes in advance. This study aimed to evaluate the effect of refrigerated storage on the quality attributes of pork loin sous vide cooked under selected, optimised temperature and time parameters. Pork loin was cooked at varying temperatures (57–63 °C) and times (3.5–5.5 h), followed by refrigerated storage for up to 7 days. Analytical methods, including TBARS index for lipid oxidation, instrumental colour measurement, texture analysis, and volatile compound profiling, were used to assess changes in meat quality over time. The results indicated that heat treatment and storage time significantly influenced lipid oxidation, colour, and texture. The highest TBARS values were observed at higher cooking temperatures (61 °C and 63 °C), reflecting increased lipid oxidation. Colour changes were also temperature- and time-dependent, with a decrease in redness (a*) and an increase in lightness (L*) and yellowness (b*). Sensory evaluation revealed that juiciness, aroma intensity, tenderness, and flavour acceptability were strongly correlated with overall acceptability, while physical characteristics like colour and texture had a lesser impact. The study highlights the impact of sous vide cooking parameters on the quality and sensory attributes of pork loin, suggesting that optimised heat treatment can help preserve desirable meat characteristics during refrigerated storage. Full article

An abundant byproduct of the Uruguayan winemaking industry, Tannat grape pomace (TGP), has a unique profile of phenolic compounds, making it a great candidate as an ingredient in the formulation of healthy and sustainable foods. The addition of TGP and sweetener to a muffin formulation may represent a challenge regarding technological properties. In this work, the objective was to develop potential functional muffins with the nutritional claims of “source of/high in fiber” and “no added sugars”, by incorporating TGP as a source of fiber and bioactive compounds and stevia as a sweetener. For this purpose, a factorial experimental design with central points was assessed by varying TGP and sweetener contents. Color was measured in the muffins by a CieLab system, and texture parameters (hardness, elasticity, cohesiveness, gumminess, and chewiness) were obtained by a texture analyzer. The antioxidant capacity was also assessed by total phenol content (TPC by Folin reaction), ABTS, and ORAC-FL methods. Regarding color parameters, the main results showed lower L values for the muffins with higher TGP content (34.4–35.9, p < 0.05). As for texture parameters, lower hardness values (3170–3655 N) were displayed by muffins with higher TGP content (p < 0.05). Elasticity showed no significant differences between the samples (0.773–0.873), with the exception of one of the formulations with higher TGP content. Cohesiveness values ranged between 0.210 and 0.374. Gumminess and chewiness values were lower for the muffin formulation with higher TGP and stevia contents (694 ± 202 N and 538 ± 182 N). Moreover, antioxidant capacity showed increased TPC values for muffins with higher TGP content when compared to the control muffin (without TGP). Similarly, ABTS and ORAC-FL values were higher for the muffins with higher TGP content (15.26–15.59 and 23.92–25.56 µmol Trolox equivalent (TE)/g samples, respectively). In conclusion, TGP muffins represent a sustainable food with adequate technological properties and enhanced nutritional properties, presenting potential to promote health. Full article

Agomelatine (AGM) is an effective antidepressant with low oral bioavailability due to intensive hepatic metabolism. Transdermal administration of agomelatine may increase its bioavailability and reduce the doses necessary for therapeutic effects. However, transdermal delivery requires crossing the stratum corneum barrier. For this purpose, the use of microneedles may increase the efficiency of administration. The aim of this study was to prepare an agomelatine-loaded hydrogel suitable for coating microneedles for the transdermal drug delivery of AGM. The optimized formulations were subjected to spectroscopic and rheological characterization and mechanical tests, as well as tested for release through an artificial membrane and permeation through human skin ex vivo. Both hydrogels were found to have suitable parameters for coating microneedles using the dip-coating method, including the stability of the substance at the process temperature, shear-thinning behavior, and appropriate textural parameters such as adhesion or hardness. Additionally, two formulations were tested for potential application to the skin alone because the gels showed suitable mechanical properties for the skin application. In this case, the ethanol gel was characterized by higher skin permeability and better spreadability. The information obtained in this study will allow the preparation of coated microneedles for the transdermal administration of agomelatine. Full article

This study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, water retention capacity, microstructure, and texture were evaluated for yogurts enriched with LP at the levels of 2% (YLP2), 4% (YLP4), and 6% (YPL6), stored for 30 days under refrigeration (4 °C). The results indicated that LP provided different intensities and shades of pink coloration to yogurt, in addition to increasing (p < 0.05) the water retention capacity and reducing the water activity. No post-acidification processes were observed during storage. YLP2, YLP4, and YLP6 showed higher stability regarding the number of viable lactic acid bacteria cells compared to the control sample (without enrichment) during storage. Interstitially, adding LP improved the microstructures of the yogurts, promoting more cross-linked networks, with greater uniformity and smaller empty zones, regardless of the level used; in addition, the yogurts (YLP4 and YLP6) were firmer and creamier. These findings demonstrate that LP can be used as a multifunctional ingredient to promote technological/functional improvements, being underscored as a promising natural colorant, stabilizer, emulsifier, and thickener for yogurts. Full article

Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork. The objective was to determine the effect of different carbohydrate formulas during the ripening time on the quality of dry-fermented Iberian pork sausages. Five batches were formulated with different combinations and concentrations of carbohydrates (dextrose, dextrin and glucose syrup), making 16 sausages per batch on which to perform repeated measurements throughout the ripening process. Physicochemical characteristics, instrumental colour, textural parameters and sensory attributes were analysed. The C− batch (without any carbohydrate addition) showed unstable pH evolution and high b* values throughout the ripening process and the lowest instrumental texture values (for hardness, springiness and chewiness). The D10d5 batch also presented an unstable pH evolution but low a* values, and it was the highest rated by consumers for sensory texture attributes. This batch, made with dextrose (in higher proportion) and dextrin, differed from the other Iberian pork sausages, suggesting that this carbohydrate formula may be more appreciated by Mediterranean consumers. Full article

Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0–20%) on soft wheat flour blends’ technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, and bioactive compounds (TPC, DPPH, ABTS) in both water and ethanol extracts. Pumpkin flour addition systematically modified blend properties, with higher fine particle content (13.26% < 80 μm), enhancing water interaction capabilities (WHC increased from 2.52 to 3.56). Pasting behaviour showed reduced peak viscosity (2444.0 mPa·s to 1859.5 mPa·s) but enhanced gel structure stability, evidenced by increased storage modulus (112.7 Pa to 1151.0 Pa) and reduced frequency dependence. Colour parameters showed progressive darkening (L* 91.00 to 84.28) and increased yellow-orange intensity (b* 10.13 to 27.13). Bioactive properties improved significantly, with TPC increasing up to 0.57 mg/1 g DM and 0.34 GAE mg/1 g DM in water and ethanol extracts, respectively, accompanied by enhanced antioxidant activity. Pumpkin flour incorporation successfully enhanced both functional and bioactive properties of wheat flour blends, with particle size distribution and water interactions serving as fundamental determinants of technological functionality, while contributing to improved nutritional value through increased bioactive compounds. Full article

Background: Millet peppers have rich and diverse germplasm resources. It is of great significance to characterize their phenotypes and physicochemical indicators. Methods: 30 millet germplasms were selected to measure the fruit length and width, flesh thickness, number of ventricles, fruit stalk length, and single fruit weight, and the texture characteristics of fruit such as hardness, cohesiveness, springiness, gumminess, and chewiness were determined by a texture analyzer. At the same time, high-performance liquid chromatography (HPLC) and gas chromatography (GC) were used to determine the fruit of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, fatty acids, vitamin E (VE), total phenol, total sugar, and total dietary fiber. Results: M11 showed outstanding parameters in phenotype and texture. The coefficient of variation (CV) for VE was as high as 94.943% and the highest diversity index (H’) was total soluble solid, at 1.988%. M5 and M18 contained rich and diverse fatty acids. At the same time, the content of capsaicinoids in M18 also ranks among the top, second only to M27 (with a total capsaicin content of 5623.96 μg/g). PCA analysis using phenotypic data and physicochemical data showed that the classification results were different. Further hierarchical group analysis was carried out using all the index data. The results showed that 30 millet pepper germplasms were divided into three new categories: M5, M9, M18, and M24 formed one group (C1), M10, M14, M16, M19, M20, M22, M25, M26, M28, M29, and M30 formed another cluster (C2), and the remaining germplasms formed a third cluster (C3). Among them, the abundance of fatty acids in the C1 germplasm was higher than that in the other two groups. Conclusions: Our study showed that different germplasms had significant differences in morphological traits and nutritional metabolic components and were rich in genetic diversity. This study provides a theoretical basis for the improvement of millet varieties and the development of functional food. Full article