Search Results (3,263)

Burdock (Arctium lappa L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explored the integration of burdock powder and lactic acid bacteria fermentation to enhance the nutritional quality, sensory attributes, and flavor profiles of duck sausages. Three bacterial strains, Lacticaseibacillus casei, L. helveticus, and L. plantarum, were selected based on sensory analysis, and their effects on sausage properties were evaluated through combined fermentation trials. The results demonstrated that duck sausages fermented with L. plantarum and L. helveticus and supplemented with 3% burdock powder (PHB group) exhibited > 1.5-fold higher antioxidant activity (ABTS at 85.2 μmol trolox/g and DPPH at 92.7 μmol trolox/g, respectively; p < 0.05) and 15% increase in total phenolic content (8.24 mg gallic acid/g) compared to non-fermented counterparts. The PHB formulation also enhanced color stability (lightness, redness, yellowness), textural characteristics (hardness, springiness, cohesiveness), and sensory acceptability. Volatile compound analysis revealed a reduction in off-odor aldehydes (hexanal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal) and increased production of desirable aromatic compounds like tetramethyl-pyrazine. These findings highlight the potential of combining lactic acid bacteria fermentation with burdock powder to develop functional duck sausages with improved nutritional and sensory properties. Full article

Nickel-based superalloys are widely utilized in critical hot-end components, such as aeroengine turbine blades, owing to their exceptional high-temperature strength, creep resistance, and oxidation resistance. During service, these components are frequently subjected to complex localized loading, leading to non-uniform plastic deformation and microstructure evolution within the material. Combining nanoindentation experiments with the crystal plasticity finite element method (CPFEM), this study systematically investigates the effects of loading rate and crystal orientation on the elastoplastic deformation of DD6 alloy under spherical indenter loading. The results indicate that the maximum indentation depth increases and hardness decreases with prolonged loading time, exhibiting a significant strain rate strengthening effect. The CPFEM model incorporating dislocation density effectively simulates the nonlinear characteristics of the nanoindentation process and elucidates the evolution of dislocation density and slip system strength with indentation depth. At low loading rates, both dislocation density and slip system strength increase with loading time. Significant differences in mechanical behavior are observed across different crystal orientations, which correspond to the extent of lattice rotation during texture evolution. For the [111] orientation, crystal rotation is concentrated and highly regular, while the [001] orientation shows uniform texture evolution. This demonstrates that anisotropy governs the deformation mechanism through differential slip system activation and texture evolution. Full article

This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this work presents the first experimental investigation of the traditional Lebanese flatbread baking process under realistic industrial conditions, specifically using a high-temperature tunnel oven with direct flame heating, extremely short baking times (~10–12 s), and peak temperatures reaching ~650 °C, which are essential to achieving the characteristic pocket formation and texture of Lebanese bread. This experimental study characterizes the baking kinetics of traditional Lebanese flatbread, recording mass loss pre- and post-baking, thermal profiles, and dough expansion through real-time temperature measurements and video recordings, providing insights into the dough’s thermal response and expansion behavior under high-temperature conditions. A custom-designed instrumented oven with a steel conveyor and a direct flame burner was employed. The dough, prepared following a traditional recipe, was analyzed during the baking process using K-type thermocouples and visual monitoring. Results revealed that Lebanese bread undergoes significant water loss due to high baking temperatures (~650 °C), leading to rapid crust formation and pocket development. Empirical equations modeling the relationship between baking time, temperature, and expansion were developed with high predictive accuracy. Additionally, an energy analysis revealed that the total energy required to bake Lebanese bread is approximately 667 kJ/kg, with an overall thermal efficiency of only 21%, dropping to 16% when preheating is included. According to previous CFD (Computational Fluid Dynamics) simulations, most heat loss in similar tunnel ovens occurs via the chimney (50%) and oven walls (29%). These findings contribute to understanding the broader thermophysical principles that can be applied to the development of more efficient baking processes for various types of bread. The empirical models developed in this study can be applied to automating and refining the industrial production of Lebanese flatbread, ensuring consistent product quality across different baking environments. Future studies will extend this work to alternative oven designs and dough formulations. Full article

Accurate weld defect detection is critical for ensuring structural safety and evaluating welding quality in industrial applications. Manual inspection methods have inherent limitations, including inefficiency and inadequate sensitivity to subtle defects. Existing detection models, primarily designed for natural images, struggle to adapt to the characteristic challenges of weld X-ray images, such as high noise, low contrast, and inter-defect similarity, particularly leading to missed detections and false positives for small defects. To address these challenges, a multi-dimensional feature fusion model (MADet), which is a multi-branch deep fusion network for weld defect detection, was proposed. The framework incorporates two key innovations: (1) A multi-scale feature fusion network integrated with lightweight attention residual modules to enhance the perception of fine-grained defect features by leveraging low-level texture information. (2) An anchor-based feature-selective detection head was used to improve the discrimination and localization accuracy for five typical defect categories. Extensive experiments on both public and proprietary weld defect datasets demonstrated that MADet achieved significant improvements over the state-of-the-art YOLO variants. Specifically, it surpassed the suboptimal model by 7.41% in mAP@0.5, indicating strong industrial applicability. Full article

Pork is a major global source of animal protein, and improving both its production efficiency and meat quality is a central goal in modern animal agriculture and food systems. This study investigated post-inflection-point growth patterns in two genetically distinct pig breeds—the lean-type Yorkshire pig (YP) and the fatty-type Qingyu pig (QYP)—with the aim of elucidating breed-specific characteristics that influence pork quality and yield. Comprehensive evaluations of carcass traits, meat quality attributes, nutritional composition, and gene expression profiles were conducted. After the growth inflection point, carcass traits exhibited greater variability than meat quality traits in both breeds, though with distinct patterns. YPs displayed superior muscle development, with the longissimus muscle area (LMA) increasing rapidly before plateauing at ~130 kg, whereas QYPs maintained more gradual but sustained muscle growth. In contrast, intramuscular fat (IMF)—a key determinant of meat flavor and texture—accumulated faster in YPs post inflection but plateaued earlier in QYPs. Correlation and clustering analyses revealed more synchronized regulation of meat quality traits in QYPs, while YPs showed greater trait variability. Gene expression patterns aligned with these phenotypic trends, highlighting distinct regulatory mechanisms for muscle and fat development in each breed. In addition, based on the growth curves, we calculated the peak age at which the growth rate declined in lean-type and fat-type pigs, which was approximately 200 days for YPs and around 270 days for QYPs. This suggests that these ages may represent the optimal slaughter times for the respective breeds, balancing both economic efficiency and meat quality. These findings provide valuable insights for enhancing pork quality through precision management and offer theoretical guidance for developing breed-specific feeding strategies, slaughter timing, and value-added pork production tailored to consumer preferences in the modern food market. Full article

Potassium bromide (KBr) thin films were deposited by resistive thermal evaporation at substrate temperatures ranging from 50 °C to 250 °C to systematically elucidate the temperature-dependent evolution of their physical properties. Structural, morphological, and optical characteristics were examined by X-ray diffraction (XRD), scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform infrared spectroscopy (FTIR). The results reveal a complex, non-monotonic response to temperature rather than a simple linear trend. As the substrate temperature increases, growth evolves from a mixed polycrystalline texture to a pronounced (200) preferred orientation. Morphological analysis shows that the film surface is smoothest at 150 °C, while the microstructure becomes densest at 200 °C. These structural variations directly modulate the optical constants: the refractive index attains its highest values in the 150–200 °C window, approaching that of bulk KBr. Cryogenic temperature (6 K) FTIR measurements further demonstrate that suppression of multi-phonon absorption markedly enhances the infrared transmittance of the films. Taken together, the data indicate that 150–200 °C constitutes an optimal process window for fabricating KBr films that combine superior crystallinity, low defect density, and high packing density. This study elucidates the temperature-driven structure–property coupling and offers valuable guidance for optimizing high-performance infrared and cryogenic optical components. Full article

To address the limitations of the existing cotton seedling growth prediction methods in field environments, specifically, poor representation of spatiotemporal features and low visual fidelity in texture rendering, this paper proposes an algorithm for the prediction of cotton seedling growth from images based on FCA-STNet. The model leverages historical sequences of cotton seedling RGB images to generate an image of the predicted growth at time t + 1 and extracts 37 phenotypic traits from the predicted image. A novel STNet structure is designed to enhance the representation of spatiotemporal dependencies, while an Adaptive Fine-Grained Channel Attention (FCA) module is integrated to capture both global and local feature information. This attention mechanism focuses on individual cotton plants and their textural characteristics, effectively reducing the interference from common field-related challenges such as insufficient lighting, leaf fluttering, and wind disturbances. The experimental results demonstrate that the predicted images achieved an MSE of 0.0086, MAE of 0.0321, SSIM of 0.8339, and PSNR of 20.7011 on the test set, representing improvements of 2.27%, 0.31%, 4.73%, and 11.20%, respectively, over the baseline STNet. The method outperforms several mainstream spatiotemporal prediction models. Furthermore, the majority of the predicted phenotypic traits exhibited correlations with actual measurements with coefficients above 0.8, indicating high prediction accuracy. The proposed FCA-STNet model enables visually realistic prediction of cotton seedling growth in open-field conditions, offering a new perspective for research in growth prediction. Full article

This study presents an advanced framework for fabric texture classification by leveraging macro- and micro-texture extraction techniques integrated with deep learning architectures. Co-occurrence histograms, local binary patterns (LBPs), and albedo-dependent feature maps were employed to comprehensively capture the surface properties of fabrics. A late fusion approach was applied using four state-of-the-art convolutional neural networks (CNNs): InceptionV3, ResNet50_V2, DenseNet, and VGG-19. Excellent results were obtained, with the ResNet50_V2 achieving a precision of 0.929, recall of 0.914, and F1 score of 0.913. Notably, the integration of multimodal inputs allowed the models to effectively distinguish challenging fabric types, such as cotton–polyester and satin–silk pairs, which exhibit overlapping texture characteristics. This research not only enhances the accuracy of textile classification but also provides a robust methodology for material analysis, with significant implications for industrial applications in fashion, quality control, and robotics. Full article

The drying process plays a crucial role in enhancing the shelf life of food products by reducing moisture content. As climate change contributes to rising temperatures, alternative drying methods, such as solar drying, offer promising solutions for sustainable food preservation. This study investigates the solar drying of eggplant (Solanum melongena L.) slices, with a focus on the effect of salting pretreatment on drying efficiency. Eggplant slices were subjected to salting pretreatment for partial moisture removal prior to drying. Drying kinetics were monitored to construct the characteristic drying curve. The dried eggplant slices were evaluated for their proximate composition and rehydration capacity, as well as textural and thermal properties. The results showed that salting pretreatment significantly enhanced the solar drying process by accelerating moisture removal. Notably, water activity (aw) decreased significantly from 0.978 to 0.554 for the control sample and to 0.534 for the saltedsample. Significant differences were observed between the dried and salted dried slices, particularly in rehydration capacity, which decreased following salting. Additionally, the salted dried samples showedreductions in protein, carbohydrate, and potassium contents. In contrast, ash content and hardness increased as a result ofosmotic pretreatment. These findings suggest that while dry salting pretreatment effectively reduces solar drying time, it may adversely affect several nutritional and textural properties. Full article

An indicator-based approach was implemented to assess the contributions of soils in supplying ecosystem services, providing a scalable tool for modeling the spatial heterogeneity of soil functions at regional and local scales. The method consisted of (i) the definition of soil-based ecosystem services (SESs), using available point data and thematic maps; (ii) the definition of appropriate SES indicators; (iii) the assessment and mapping of potential SESs provision for the Emilia-Romagna region (22.510 km²) in NE Italy. Depending on data availability and on the role played by terrain features and soil geography and its complexity, maps of basic soil characteristics (textural fractions, organic C content, and pH) covering the entire regional territory were produced at a 1 ha resolution using digital soil mapping techniques and geostatistical simulations to explicitly consider spatial variability. Soil physical properties such as bulk density, porosity, and hydraulic conductivity at saturation were derived using pedotransfer functions calibrated using local data and integrated with supplementary information such as land capability and remote sensing indices to derive the inputs for SES assessment. Eight SESs were mapped at 1:50,000 reference scale: buffering capacity, carbon sequestration, erosion control, food provision, biomass provision, water regulation, water storage, and habitat for soil biodiversity. The results are discussed and compared for the different pedolandscapes, identifying clear spatial patterns of soil functions and potential SES supply. Full article

UV-C irradiation is an innovative postharvest technique for increasing the safety of fruits and vegetables. This study investigated the effect of UV-C rays (UV-C1 = 0.26 KJ/m²; UV-C2 = 0.40 KJ/m²; UV-C3 = 0.67 KJ/m²; and UV-C4 = 1.34 KJ/m²) on the preservation of the antioxidants, hardness, and color of fresh green asparagus during storage. UV-C1 and UV-C2 significantly maintained higher total phenolic content (10.6%), total flavonoid content (36%), rutin (14.3%), quercetin (27.03%), kaempferol-3-O-rutinoside (21.25%), and antioxidant activity (DPPH 7.5%). Over three weeks of storage, quercetin, ferulic acid, and kaempferol 3-O-rutinoside increased, while rutin and caffeic acid decreased. Storage caused a significant change in the color and hardness of the control sample, but UV-C4 counteracted hardening for up to three weeks, and UV-C3 was the best dose for stabilizing color during storage. This study indicates that the choice of UV-C dose can be modulated based on the characteristics that are intended to be preserved in green asparagus, maintaining a balance between nutraceutical and hedonic characteristics. To maintain the maximum level of nutraceutical compounds over time, UV-C2 can be adopted, while to preserve texture and color, UV-C3 and UV-C4 are a better choice. Full article

The red imported fire ant (RIFA; Solenopsis invicta) is an invasive species that severely threatens ecology, agriculture, and public health in Taiwan. In this study, the feasibility of applying multispectral imagery captured by unmanned aerial vehicles (UAVs) to detect red fire ant mounds was evaluated in Fenlin Township, Hualien, Taiwan. A DJI Phantom 4 multispectral drone collected reflectance in five bands (blue, green, red, red-edge, and near-infrared), derived indices (normalized difference vegetation index, NDVI, soil-adjusted vegetation index, SAVI, and photochemical pigment reflectance index, PPR), and textural features. According to analysis of variance F-scores and random forest recursive feature elimination, vegetation indices and spectral features (e.g., NDVI, NIR, SAVI, and PPR) were the most significant predictors of ecological characteristics such as vegetation density and soil visibility. Texture features exhibited moderate importance and the potential to capture intricate spatial patterns in nonlinear models. Despite limitations in the analytics, including trade-offs related to flight height and environmental variability, the study findings suggest that UAVs are an inexpensive, high-precision means of obtaining multispectral data for RIFA monitoring. These findings can be used to develop efficient mass-detection protocols for integrated pest control, with broader implications for invasive species monitoring. Full article

Chronic atrophic gastritis and intestinal metaplasia (IM) are gastric precancerous conditions (GPCs) associated with an increased risk of gastric cancer. Early detection and accurate characterization of GPC are therefore crucial for risk stratification and the implementation of preventive strategies. In the absence of clear mucosal changes observed through white-light imaging (WLI) or virtual chromoendoscopy, endocytoscopy can help unveil the presence of GPC by enabling in vivo assessment of nuclear and cellular structures at ultra-high magnification. Endocytoscopy is typically performed using WLI following dye-based staining of the mucosa. In this case, we demonstrate that combining endocytoscopy with the texture and color enhancement imaging (TXI) mode substantially improves the assessment of the gastric mucosa. In a 61-year-old man undergoing esophagogastroduodenoscopy, WLI showed multifocal erythema in the stomach, without clearly visible lesions on either WLI or narrow-band imaging. Conventional endocytoscopy revealed multiple small spots of IM with characteristic changes in glandular structures, which were even more evident when using the TXI mode. Histological analysis of targeted biopsies confirmed small foci of IM in both the antrum and corpus. The patient was enrolled in a surveillance program because of his clinical background. The combination of endocytoscopy with the TXI mode significantly enhances the delineation of mucosal and cellular architecture, supporting a more accurate optical diagnosis. Full article

Legumes are vital sources of protein, dietary fibre and nutrients, making them crucial for global food security and sustainable agriculture. However, their widespread acceptance and consumption are often limited by undesirable sensory characteristics, such as “a beany flavour”, bitterness or variable textures. Addressing these challenges requires a comprehensive understanding of the complex molecular mechanisms governing appearance, aroma, taste, flavour, texture and palatability in legumes, aiming to enhance their sensory appeal. This review highlights the transformative power of multi-omics approaches in dissecting these intricate biological pathways and facilitating the targeted enhancement of legume sensory qualities. By integrating data from genomics, transcriptomics, proteomics and metabolomics, the genetic and biochemical networks that directly dictate sensory perception can be comprehensively unveiled. The insights gained from these integrated multi-omics studies are proving instrumental in developing strategies for sensory enhancement. They enable the identification of key biomarkers for desirable traits, facilitating more efficient marker-assisted selection (MAS) and genomic selection (GS) in breeding programs. Furthermore, a molecular understanding of sensory pathways opens avenues for precise gene editing (e.g., using CRISPR-Cas9) to modify specific genes, reduce off-flavour compounds or optimise texture. Beyond genetic improvements, multi-omics data also inform the optimisation of post-harvest handling and processing methods (e.g., germination and fermentation) to enhance desirable sensory profiles and mitigate undesirable ones. This holistic approach, spanning from the genetic blueprint to the final sensory experience, will accelerate the development of new legume cultivars and products with enhanced palatability, thereby fostering increased consumption and ultimately contributing to healthier diets and more resilient food systems worldwide. Full article

The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after conventional oven baking (O-MW) on low-fat biscuits that are prone to checking. Color (CIELab), thickness, moisture content and distribution, checking rate, texture, sensory properties, energy consumption and baking time were analyzed. The findings suggest that MWs reduce checking rate by eliminating internal moisture differences, while also changing structural properties, as evidenced by increased thickness and hardness. MW-O eliminated checking (control samples showed 100%) but negatively affected color, texture (increased hardness and breaking work), and sensory quality. The O-MW checking rate (3.41%) was slightly higher than in MW-O, probably due to the resulting different structural properties (less thickness, less hardness and breaking work). O-MW biscuits were the most preferred by consumers (54.76% ranked them first), with color and texture close to the control samples. MW-O reduced total energy consumption by 16.39% and baking time by 25.00%. For producers, these improvements could compensate for the lower biscuit quality. O-MW did not affect energy consumption but reduced baking time by 14.38%. The productivity improvement, along with the reduction in checking and the satisfactory sensory quality, indicates that O-MW could be beneficial for the bakery sector. Full article