Search Results (1,021)

Soybean (Glycine max [L.] Merr.) cultivation is expanding in Central Europe due to the development of early-maturing cultivars and growing demand for plant-based protein produced without the use of genetically modified organisms. However, nitrogen (N) management remains a major challenge in temperate climates, where variable weather conditions can significantly affect nodulation and yield. This study evaluated the effects of three nitrogen fertilisation doses (0, 30, and 60 kg N·ha⁻¹), applied in the form of ammonium nitrate (34% N) and two commercial rhizobial inoculants—HiStick Soy (containing Bradyrhizobium japonicum strain 532C) and Nitragina (including a Polish strain of B. japonicum)—on nodulation, nitrogen uptake, and seed yield. A three-year field experiment (2017–2019) was conducted in southwestern Poland using a two-factor randomized complete block design. Nodulation varied significantly across years, with the highest values recorded under favourable early-season moisture and reduced during drought. In the first year, inoculation with HiStick Soy significantly increased nodule number and seed yield compared to Nitragina and the uninoculated control. Nitrogen fertilisation consistently improved seed yield, although it had no significant effect on nodulation. The highest nitrogen use efficiency was observed with moderate nitrogen input (30 kg N·ha⁻¹) combined with inoculation. These findings highlight the importance of integrating effective rhizobial inoculants with optimized nitrogen fertilisation to improve soybean productivity and nitrogen efficiency under variable temperate climate conditions. Full article

The rising demand for sustainable protein is driving interest in insects as a raw material for advanced food ingredients. This review collates and critically analyses over 300 studies on the conversion of crickets, mealworms, black soldier flies, and other farmed species into powders, protein isolates, oils, and chitosan-rich fibers with targeted techno-functional roles. This survey maps how thermal pre-treatments, blanch–dry–mill routes, enzymatic hydrolysis, and isoelectric solubilization–precipitation preserve or enhance the water- and oil-holding capacity, emulsification, foaming, and gelation, while also mitigating off-flavors, allergenicity, and microbial risks. A meta-analysis shows insect flours can absorb up to 3.2 g of water g⁻¹, stabilize oil-in-water emulsions for 14 days at 4 °C, and form gels with 180 kPa strength, outperforming or matching eggs, soy, or whey in specific applications. Case studies demonstrate a successful incorporation at 5–15% into bakery, meat analogs and dairy alternatives without sensory penalties, and chitin-derived chitosan films extend the bread shelf life by three days. Comparative life-cycle data indicate 45–80% lower greenhouse gas emissions and land use than equivalent animal-derived ingredients. Collectively, the evidence positions insect-based ingredients as versatile, safe, and climate-smart tools to enhance food quality and sustainability, while outlining research gaps in allergen mitigation, consumer acceptance, and regulatory harmonization. Full article

Stereoscopic omnidirectional images (SOIs) have gained significant attention for their immersive viewing experience by providing binocular depth with panoramic scenes. However, evaluating their visual quality remains challenging due to its unique spherical geometry, binocular disparity, and viewing conditions. To address these challenges, this paper proposes a dual-branch deep learning framework that integrates spherical structural features and perceptual binocular cues to assess the quality of SOIs without reference. Specifically, the global branch leverages spherical convolutions to capture wide-range spatial distortions, while the local branch utilizes a binocular difference module based on discrete wavelet transform to extract depth-aware perceptual information. A feature complementarity module is introduced to fuse global and local representations for final quality prediction. Experimental evaluations on two public SOIQA datasets—NBU-SOID and SOLID—demonstrate that the proposed method achieves state-of-the-art performance, with PLCC/SROCC values of 0.926/0.918 and 0.918/0.891, respectively. These results validate the effectiveness and robustness of our approach in stereoscopic omnidirectional image quality assessment tasks. Full article

The increasing demand for sustainable pet-food solutions has driven interest in alternative protein sources, as researchers seek to avoid allergenic foods while maintaining optimal pet nutrition. This review explores recent scientific publications, patent trends, and market trends relating to various alternative protein sources, including plant-based, aquatic, insect-derived, and cell-based sources. Their nutritional composition, functional properties, and potential benefits for pet health were assessed. Plant-based proteins, such as soy, pea, and lentils, provide essential amino acids and functional properties suitable for meat analogues. Microalgae and seaweed offer rich sources of omega-3 fatty acids, antioxidants, and bioactive compounds. Insect-based proteins such as black-soldier-fly larvae and mealworms are highly digestible and rich in essential nutrients, with additional benefits for gut health. Emerging cell-based proteins present a novel, lab-grown alternative with promising sustainability and nutritional advantages. While these protein sources offer significant benefits, challenges related to digestibility, palatability, regulatory approval, and consumer acceptance must be addressed. The emphasis of the present research is on current developments for industry uses and future potential. The analysis sheds light on the contributions of alternative protein sources to the promotion of sustainable and nutrient meals for pets. Full article

The aim of this study was to evaluate the influence of genotype and diet on geese from crossbreeding meat lines Tapphorn (T) and Eskildsen (E). This study was conducted on 240 crossbred geese assigned to two dietary groups: an SBM diet group fed a standard soybean-based diet and an LPS diet group fed a yellow lupin-based diet. Birds were reared under identical management conditions and slaughtered at 17 weeks of age. The following traits were recorded: meat colour (CIELab), pH₂₄, cooking loss, breast and thigh muscle texture (shear force and energy), and sensory traits. The results showed a significant effect of both genotype and diet on meat quality. The LPS diet lowered shear force and energy (by ~11%, p < 0.001), reduced cooking loss in breast muscles (by ~5%, p < 0.001), and improved the juiciness and flavour of thigh muscles. The ET genotype positively influenced the meat colour intensity (lower L*, higher a*), while the lupin-based diet improved technological parameters, especially the water-holding capacity. The results confirm that replacing soybean meal with yellow lupin protein is an effective nutritional strategy that can improve goose meat quality and sustainability without compromising the sensory quality. These outcomes support developing soy-free feeding strategies in goose production to meet consumer expectations and reduce reliance on imported feed. Full article

This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders were derived from underutilized plants rich in bioactives but with limited sensory appeal. Formulations included powders from both widely available fruits, such as apple and pear, chosen for their accessibility and economic relevance, and less commonly consumed fruits, such as Japanese quince, rosehip, and rhubarb, which are often discarded due to sour or astringent flavors. Processing these into powders helped mask undesirable sensory traits and enabled incorporation into beverage matrices. Physicochemical analyses confirmed their technological suitability, while high polyphenol content indicated potential health benefits. Importantly, no process contaminants (furfural, 5-hydroxymethyl-L-furfural, and acrylamide) were detected, supporting the powders’ safety for food use. The integrated application of an electronic tongue and nose enabled objective profiling of taste and aroma. The electronic tongue distinguished taste profiles across formulations, revealing matrix-dependent effects and interactions, particularly with trehalose, that influenced sweetness and bitterness. The electronic nose provided consistent aroma differentiation. Overall, the results highlight the potential of these underutilized plant powders as multifunctional ingredients in plant-based beverage development. They support product innovation aligned with consumer expectations for natural, health-promoting foods. Future work will include sensory validation with consumer panels. Full article

This study aimed to microencapsulate Limosilactobacillus reuteri DSM 17938 to enrich soy yogurt flavored with peach jam. The effect of three concentrations of alginate and coating chitosan were evaluated in terms of probiotic viability, and the physicochemical and sensory properties of soy yogurt. Lim. reuteri was microencapsulated in alginate (1, 2, and 3%) and coated with chitosan (0, 0.4, and 0.8%). Soymilk was fermented using Lactobacillus bulgaricus and Streptococcus thermophilus. Soy yogurt was combined with probiotic beads and peach jam and stored for 27 days at 4 °C. The pH, titratable acidity, and probiotic viability of probiotic peach soy yogurt (PPSY) were determined during storage. Alginate at 3% and alginate (2%) coated with 0.4% chitosan maintained probiotic counts at 8 and 7.5 log CFU/g after 27 days. The pH of PPSY decreases rapidly and drastically during storage when probiotic-free cells are added. The PPSY containing alginate (3%) beads, alginate (2%) coated with chitosan (0.4%), and probiotic-free cells had a similar level of acceptance in color, texture, and odor (p > 0.05), while flavor and overall acceptability were significantly higher (p < 0.05) in PPSY with probiotic beads. These findings support the use of microencapsulation strategies in developing functional plant-based probiotic foods. Full article

The diversification of plant protein sources is a strategic priority for European food systems, particularly under the EU Green Deal and Farm to Fork strategies. In this study, dual production of full-fat soy (FFS) and expanded soybean cake (ESC) was evaluated using non-GMO soybeans cultivated under semi-organic conditions in Central Poland. Two agronomic systems—post-emergence mechanical weeding with rotary harrow weed control (P1) and conventional herbicide-based control (P2)—were compared over a four-year period. The P1 system produced consistently higher yields (e.g., 35.6 dt/ha in 2024 vs. 33.4 dt/ha in P2) and larger seed size (TSW: up to 223 g). Barothermal and press-assisted processing yielded FFS with protein content of 32.4–34.5% and oil content of 20.8–22.4%, while ESC exhibited enhanced characteristics: higher protein (37.4–39.0%), lower oil (11.6–13.3%), and elevated dietary fiber (15.8–16.3%). ESC also showed reduced anti-nutritional factors (e.g., trypsin inhibitors and phytic acid) and remained microbiologically and oxidatively stable over six months. The semi-organic P1 system offers a scalable, low-input approach to local soy production, while the dual-product model supports circular, zero-waste protein systems aligned with EU sustainability targets. Full article

Menopause is characterized by a decline in estrogen levels, leading to symptoms such as vasomotor instability, osteoporosis, and increased cardiovascular and cognitive risk. Hormone replacement therapy (HRT) remains the gold standard for managing menopausal symptoms; however, concerns regarding its long-term safety, including elevated risks of cancer and cardiovascular events, have prompted interest in alternative therapies. Phytoestrogens, particularly the isoflavones daidzein and genistein, are plant-derived compounds structurally similar to 17β-estradiol (E2) and capable of binding estrogen receptors. Found abundantly in soybeans and red clover, these compounds exhibit selective estrogen receptor modulator (SERM)-like activity, favoring ERβ over ERα, which underlies their tissue-specific effects. In vitro, in silico, and in vivo studies demonstrate their ability to modulate estrogenic pathways, inhibit oxidative stress, and influence reproductive and neurological function. Clinical trials show that daidzein and genistein, especially in equol-producing individuals, can reduce vasomotor symptoms such as hot flashes and night sweats. While results across studies vary, consistent findings support their safety and modest efficacy, particularly for women unable or unwilling to use HRT. Pharmacokinetic studies reveal moderate bioavailability and interindividual variability due to gut microbiota metabolism. At dietary levels, these compounds are generally safe, although high-dose supplementation is discouraged in individuals with hormone-sensitive cancers. Emerging evidence suggests lifelong consumption of soy-based foods may reduce cancer risk. In conclusion, daidzein and genistein represent promising, well-tolerated natural alternatives to conventional HRT, offering symptom relief and additional health benefits. Further research is warranted to optimize dosing, improve clinical outcomes, and clarify long-term safety in diverse populations, particularly with genetic variations in isoflavone metabolism. Full article

In this study, we evaluated genetic parameters and progress in growth traits and heat tolerance across four Thai native synthetic chicken lines—Kaimook e-san, Soi Pet, Soi Nin, and Kaen Thong—over seven generations. Growth traits, including body weight (BW), average daily gain (ADG), and breast circumference (BrC), were recorded and analyzed from hatching to 14 weeks of age, with heat stress assessed based on the temperature–humidity index (THI). Genetic parameters were estimated using a multi-trait animal model incorporating THI thresholds. Significant differences in growth traits were observed among the lines (p < 0.05). Kaimook e-san consistently exhibited superior performance, with males outperforming females, while Kaen Thong showed the lowest performance across all traits. Heritability estimates declined with age, with higher values observed in early growth stages, indicating stronger genetic influence during early development. Strong negative genetic correlations between heat tolerance and growth traits were observed in Kaimook e-san, while Kaen Thong showed weaker correlations, suggesting greater potential for simultaneous improvement in growth and heat tolerance. All lines demonstrated genetic progress in growth traits across generations, with Kaimook e-san achieving the highest gains, although these were accompanied by a decline in heat tolerance. The findings highlight the trade-offs between growth and thermal resilience and underscore the importance of multi-trait selection strategies for sustainable poultry breeding in tropical environments. Full article

Protein-polyphenol-based delivery vehicles are effective strategies for encapsulating bioactive compounds, thereby enhancing their solubility and bioaccessibility. In this study, dihydromyricetin/soy protein isolate (DHM/SPI) complexes were used as emulsifiers to prepare Pickering emulsions for DHM delivery. The results show that DHM and SPI form negatively charged complexes through hydrogen bonding, and the complex size decreases and stabilizes with increasing DHM addition. The size of the emulsion droplets was inversely related to the concentration of DHM addition (c), particle concentration (w), and ionic strength (i). Conversely, the increasing oil phase concentration (φ) was positively correlated with droplet size. The CLSM results confirmed the expected oil-in-water emulsion, while the rheological behavior of the Pickering emulsion highlighted its elastic, gel-like network structure and non-Newtonian fluid properties. Moreover, DHM effectively slowed lipid oxidation in the emulsion, and the bioaccessibility of DHM reached 33.51 ± 0.31% after in vitro simulated digestion. In conclusion, this emulsion system shows promising potential for delivering DHM and harnessing its bioactive effects. Full article

We developed the Global–Local Integrated Topology inverse design algorithm (denoted as the GLINT algorithm), which employs a trajectory-based optimization strategy with waveguide–substrate material-flipping structural modifications, enabling the direct optimization of discrete waveguide–substrate binary structures. Compared to the conventional Direct Binary Search (DBS), the GLINT algorithm not only significantly enhances computational efficiency through its global search–local refinement framework but also achieves a superior 20 nm × 20 nm optimization resolution while maintaining its optimization speed—substantially advancing the design capability. Utilizing this algorithm, we designed and experimentally demonstrated a 3.5 µm × 3.5 µm dual-port wavelength division multiplexer (WDM), achieving a minimum crosstalk of −11.3 dB and a 2 µm × 2 µm 90-degree bending waveguide exhibiting a 0.31–0.52 dB insertion loss over the 1528–1600 nm wavelength range, both fabricated on silicon-on-insulator (SOI) wafers. Additionally, a 4.5 µm × 4.5 µm three-port WDM structure was also designed and simulated, demonstrating crosstalk as low as −36.5 dB. Full article

Food quality and safety are paramount in preserving the culinary authenticity and cultural integrity of Chinese cuisine, characterized by intricate ingredient combinations, diverse cooking techniques (e.g., stir-frying, steaming, and braising), and region-specific flavor profiles. Traditional non-destructive detection methods often struggle with the unique challenges posed by Chinese dishes, including complex textural variations in staple foods (e.g., noodles, dumplings), layered seasoning compositions (e.g., soy sauce, Sichuan peppercorns), and oil-rich cooking media. This study pioneers a hyperspectral imaging framework enhanced with domain-specific deep learning algorithms (spatial–spectral convolutional networks with attention mechanisms) to address these challenges. Our approach effectively deciphers the subtle spectral fingerprints of Chinese-specific ingredients (e.g., fermented black beans, lotus root) and quantifies critical quality indicators, achieving an average classification accuracy of 97.8% across 15 major Chinese dish categories. Specifically, the model demonstrates high precision in quantifying chili oil content in Mapo Tofu with a Mean Absolute Error (MAE) of 0.43% w/w and assessing freshness gradients in Cantonese dim sum (Shrimp Har Gow) with a classification accuracy of 95.2% for three distinct freshness levels. This approach leverages the detailed spectral information provided by hyperspectral imaging to automate the classification and detection of Chinese dishes, significantly improving both the accuracy of image-based food classification by >15 percentage points compared to traditional RGB methods and enhancing food quality safety assessment. Full article

As demand for plant-based beverages grows, analytical tools are needed to classify and understand their structural and compositional diversity. This study applied a multi-analytical approach to characterize 41 commercial almond-, oat-, rice- and soy-based beverages, evaluating attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy, protein secondary structure proportions, colorimetry, and microscopic image texture analysis. A total of 26 variables, derived from ATR-FTIR and protein secondary structure assessment, were employed in multivariate models, using partial least squares discriminant analysis (PLS-DA) and orthogonal PLS-DA (OPLS-DA) to evaluate classification performance. The results indicated clear group separation, with soy and rice beverages forming distinct clusters while almond and oat samples showing partial overlap. Variable importance in projection (VIP) scores revealed that β-turn and α-helix protein structures, along with carbohydrate-associated spectral bands, were the key features for beverages’ classification. Textural features derived from microscopy images correlated with sugar and carbohydrate content and color parameters were also employed to describe beverages’ differences related to sugar content and visual appearance in terms of homogeneity. These findings demonstrate that combining ATR-FTIR spectral data with protein secondary structure data enables the effective classification of plant-based beverages, while microscopic image textural and color parameters offer additional extended product characterization. Full article

In order to solve the problem of mainlobe interference in small hydroacoustic array signal processing, this paper proposes a beamforming method based on the high-resolution direction of arrival (DOA) estimation and interference coherence matrix (ICM) reconstruction. The DOA estimation is first performed using an improved sparse iterative covariance-based (SPICE) method, unaffected by the coherent signal, and it can provide highly accurate DOA estimation for multiple targets. The fitted signal energy distribution obtained from the SPICE is then utilized for the reconstruction of the signal coherence matrix. The reconstructed ICM matrix is used to construct a blocking masking matrix and an eigen-projection matrix to suppress the mainlobe interference signal. Compared with existing methods, the method in this paper possesses better mainlobe interference suppression ability. Within the mainlobe interference interval angle of 3° to 13.5° from the signal of interest (SOI) based on eight-element uniform linear arrays, the method in this paper can enhance the signal-to-interference ratio (SIR) by about 15.59 dB on average compared with the interference-free suppression of conventional beamforming (CBF) and outperforms the other interference suppression methods simultaneously. Simulations and experiments demonstrate the effectiveness of this method in mainlobe interference scenarios. Full article