Fish Gelatin-Based Film Containing Maillard Reaction Products:Properties and Its Use as Bag for Packing Chicken Skin Oil

Maillard reaction is a non-enzymatic browning reaction and its products(MRPs)have been proven to possess antioxidant properties.This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil(CSO)during storage at ambient temperature(28℃–30℃).MRPs produced from fish gelatin and fructose(1:1,90℃,pH 11)showed the highest antioxidant properties compared to those prepared under other conditions.Different glycerol/MRPs ratios(30:0,25:5,20:10,15:15,10:20,5:25,0:30)were incorporated into the film and resulting films were characterized.Glycerol/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing method.CSO packed in the bag was monitored for lipid hydrolysis and oxidation during 15 days of storage(30℃±0.5℃,RH 52%±5%).After 15 days,quality deterioration was lower in CSO packed in the prepared gelatin bag as evidenced by lower FFA,TBARS,and volatile compounds in comparison with CSO packed in LDPE bag.Fish gelatin film added with MRPs possessed an excellent water vapor barrier property(WV-BP).This finding indicated that MRPs could be used to substitute glycerol and simultaneously could serve as antioxidants for the developed active bag.The novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods.

Thermal decomposition of magnesium ammonium phosphate and adsorption properties of its pyrolysis products toward ammonia nitrogen

High-purity magnesium ammonium phosphate （MAP） was precipitated by controlling pH value of the reaction system of 9.0-9.5. The thermal decomposition behavior of MAP and the adsorption properties of its pyrolysis products toward ammonia-nitrogen were also studied by XRD, SEM, TGA-DTA and FT-IR methods. The results indicated that high-purity MAP was obtained at pH value of 9.0-9.5. Upon heating to 100-120℃ for 120 min, MAP was thermally decomposed, losing water and ammonia concomitantly with a reduction in grain size and crystallinity. The capacity of pyrolysis products for ammonia nitrogen adsorption reached 72.5 mg/g, with a removal rate of up to 95% from an 800 mg/L solution. The characteristic diffraction peaks corresponding to MAP mainly appeared in their XRD patterns after adsorption of ammonia nitrogen. The pyrolysis products of MAP at 100-120 ℃ could be recycling-used as the chemical treatment regents of ammonia nitrogen in the practical application.

Coagulation indices and fibrinogen degradation products as predictive biomarkers for tumor-node-metastasis staging and metastasis in gastric cancer

BACKGROUND Gastric cancer(GC)is a prevalent malignancy with a substantial health burden and high mortality rate,despite advances in prevention,early detection,and treatment.Compared with the global average,Asia,notably China,reports disproportionately high GC incidences.The disease often progresses asymptoma-tically in the early stages,leading to delayed diagnosis and compromised out-comes.Thus,it is crucial to identify early diagnostic biomarkers and enhance treatment strategies to improve patient outcomes and reduce mortality.METHODS Retrospectively analyzed the clinical data of 148 patients with GC treated at the Civil Aviation Shanghai Hospital between December 2022 and December 2023.The associations of coagulation indices-partial thromboplastin time(APTT),prothrombin time(PT),thrombin time(TT),fibrinogen,fibrinogen degradation products(FDP),fasting blood glucose,and D-dimer(D-D)with TNM stage and distant metastasis were examined.RESULTS Prolongation of APTT,PT,and TT was significantly correlated with the GC TNM stage.Hence,abnormal coagulation system activation was closely related to disease progression.Elevated FDP and D-D were significantly associated with distant metastasis in GC(P<0.05),suggesting that increased fibrinolytic activity contributes to increased metastatic risk.CONCLUSION Our Results reveal coagulation indices,FDPs as GC biomarkers,reflecting abnormal coagulation/fibrinolysis,aiding disease progression,metastasis prediction,and helping clinicians assess thrombotic risk for early intervention and personalized treatment plans.

Molecular simulation study of the microstructures and properties of pyridinium ionic liquid[HPy][BF_(4)]mixed with acetonitrile

The microstructures and thermodynamic properties of mixed systems comprising pyridinium ionic liquid[HPy][BF_(4)]and acetonitrile at different mole fractions were studied using molecular dynamics simulation in this work.The following properties were determined:density,self-diffusion coefficient,excess molar volume,and radial distribution function.The results show that with an increase in the mole fraction of[HPy][BF_(4)],the self-diffusion coefficient decreases.Additionally,the excess molar volume initially decreases,reaches a minimum,and then increases.The rules of radial distribution functions(RDFs)of characteristic atoms are different.With increasing the mole fraction of[HPy][BF_(4)],the first peak of the RDFs of HA1-F decreases,while that of CT6-CT6 rises at first and then decreases.This indicates that the solvent molecules affect the polar and non-polar regions of[HPy][BF_(4)]differently.

Effects of Milling Methods on Rice Flour Properties and Rice Product Quality:A Review

High-quality rice flour is the foundation for the production of various rice-based products.Milling is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the flour.Although rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the industry.Dry milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat generation.As an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental impact.This is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption levels.However,continuous production remains a challenge.This comprehensive review summarizes the effects of various milling technologies on rice flour properties and product qualities.It also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

Properties of collective flow and pion production in intermediate-energy heavy-ion collisions with a relativistic quantum molecular dynamics model

The relativistic mean-field approach was implemented in the Lanzhou quantum molecular dynamics transport model(LQMD.RMF). Using the LQMD.RMF, the properties of collective flow and pion production were investigated systematically for nuclear reactions with various isospin asymmetries. The directed and elliptic flows of the LQMD.RMF are able to describe the experimental data of STAR Collaboration. The directed flow difference between free neutrons and protons was associated with the stiffness of the symmetry energy, that is, a softer symmetry energy led to a larger flow difference. For various collision energies, the ratio between the π^(-) and π^(+) yields increased with a decrease in the slope parameter of the symmetry energy. When the collision energy was 270 MeV/nucleon, the single ratio of the pion transverse momentum spectra also increased with decreasing slope parameter of the symmetry energy in both nearly symmetric and neutron-rich systems.However, it is difficult to constrain the stiffness of the symmetry energy with the double ratio because of the lack of threshold energy correction on the pion production.

Chemically Modified Sugarcane Bagasse for Innovative Bio-Composites. Part One: Production and Physico-Mechanical Properties

Sugarcane bagasse is an agro-waste that could replace timber resources for the production of bio-composites.Composite boards such as particleboard offer an issue for the use and recycling of poor quality timber,and these engineered products can overcome some solid wood limitations such as heterogeneity and dimension.Bagasse offers an alternative to wood chips for particleboard production but present some disadvantages as well,such as poor physico-mechanical properties.To address these issues,bagassefibers were treated with an innovative natural resin formulated with tannin and furfural.Impregnated particles with different concentrations of resin(5%,10%,and 15%m/m)were exposed to temperatures of 40℃,60℃,80℃,and 100℃ for resin curing.Various types of tannin-based adhesives,including tannin formaldehyde,tannin/formaldehyde-furfural,and tannin hex-amine,were utilized for bonding the treated bagasse particles.The resultant panels were assessed for their physical and mechanical properties and compared to those produced using Melamine-Urea-Formaldehyde(MUF)adhe-sive.The density of the panels varied from 650 to 730 kg/m^(3) depending on the resin concentration.The values for both modulus of elasticity and modulus of rupture increased as the resin concentration increased.The internal bonding values exhibited an increase with resin concentration up to a critical point,after which a decreasing trend was observed.The water absorption and thickness swelling were significantly reduced with an increase in resin concentration.However,the panels produced using MUF adhesive yielded the most favorable physico-mechanical properties.Additionally,the panels made with tannin-based adhesives met the minimum requirements specified in the standard EN 312(specifications for uncoated resin-bonded particleboards)for application in dry condi-tions.The analysis of formaldehyde emissions indicated that panels produced with tannin-based adhesives exhib-ited significantly lower emissions compared to those made with MUF.The tannin/furfural resin showed great potential for improving the quality of bagasse particleboard using tannin-based adhesives.

Impacts of Micro- and Nano-Plastics on Soil Properties and Plant Production in Agroecosystems: A Mini-Review

Micro- and nano-plastics (MNPs) are tiny plastic particles resulting from plastic product degradation. Soil MNPs have been identified as potential influential factors affecting various soil properties and crop biomass productivity. This mini-review provides a synthesis of recent findings concerning their effects on soil physicochemical properties, microorganisms, organic carbon content, soil nutrients, greenhouse gas emissions, soil fauna, and their impacts on plant ecophysiology, growth, and production. The results indicate that MNPs may markedly impede soil aggregation ability, increase porosity, decrease soil bulk density, enhance water retention capacity, influence soil pH and electrical conductivity, and escalate soil water evaporation. Exposure to MNPs may predominantly induce changes in soil microbial composition, reducing the diversity and complexity of microbial communities and microbial activity while enhancing soil organic carbon stability, influencing soil nutrient dynamics, and stimulating organic carbon decomposition and denitrification processes, leading to elevated soil respiration and methane emissions, and potentially decreasing soil nitrous oxide emission. Additionally, MNPs may adversely affect soil fauna, diminish seed germination rates, promote plant root growth, yet impair plant photosynthetic efficacy and biomass productivity. These findings contribute to a better understanding of the impacts and mechanistic foundations of MNPs. Future research avenues are suggested to further explore the impacts and economic implications.

Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Starch is the most abundant organic compound in nature,second only to cellulose.However,the conserved structure of native starches limits their properties and applications.Therefore,it is often necessary to modify them to obtain specific properties.As a common green and safe physical modification method,pre-gelatinization can improve the cold water solubility and swelling power of starch.The typical preparation methods of pre-gelatinized starch include spray drying,extrusion,and drum drying.Spray-dried pre-gelatinized starch still had good granule shape,but the increase of cold water solubility and cold paste viscosity was relatively small.Extruded and drum-dried pre-gelatinized starch showed serious structure destruction,significant increases in cold water solubility and cold paste viscosity,but relatively low hot paste viscosity.The properties of pre-gelatinized starch obtained by different methods are different,so do their effects on the quality of flour products.Wheat flour products,as one of the leading staple food for the people all over the world,play a vital role in people's daily life.With the improvement of people's living standards,more and more special flour products with unique features have received attentions of consumers and researchers.However,the sensory characteristics of special flour products are often inferior to traditional flour products,which limits its development.The unique functional characteristics of pre-gelatinized starch make it expected to play an essential role in the quality improvement of featured flour products.In this paper,the granule morphology,crystal structure,hydration and gelatinization properties of pre-gelatinized starch prepared by three common methods and their application in flour products were reviewed,which provides a theoretical basis for the application of pre-gelatinized starch in food industry.

Physical Properties in Drying of Food Products with Combined Sublimation and Evaporation

Drying is an important unit operation in processing of biological resources. The drying process may influence the product properties and quality, which may shrink, break or undergo rheological, physical and biochemical changes. The important parameters responsible for such changes are drying conditions, type of drying technology and residence drying time. Thermal conductivity, thermal-mass diffusivity, enthalpy, porosity and density are the main material property and heat-mass transfer parameters, which are essential for understanding the changes in product quality and for designing and dimensioning the drying processes. In this paper physical properties of food products undergoing a combined sublimation and evaporation were studied. Pieces of vegetables and potatoes were dried in a heat pump fluidized bed dryer at combined modes with temperatures below the freezing point in the beginning and a final drying step at temperatures above the freezing point. Samples of products were tested at different moisture contents with respect to physical properties. Physical properties of leek and potato samples were measured and mass diffusivities were determined from drying kinetic data. Based on bulk density and rehydration measurements it was clearly observed that drying temperature and modes influenced the final product physical properties. The potato cube run dried with initial atmospheric freeze-drying step had rehydration ability 430%above a run dried only above the freezing point. The average effective mass diffusivity for 5 mm slabs of leek was 0.5 x 10-11m2·s-1 for the sublimation stage and 2.2 x 10-11m2·s-1 for the evaporation stage.

Effect of microwave-vacuum drying(MVD)method on quality properties of agro-products

Microwave-vacuum drying is an accepted drying method for agro-products, which is nonetheless still relatively unknown to some. This paper attempted to give an overview of the most important aspects of microwaves-vacuum drying （MVD） and their relevance to agro-products processing. Some advantages on microwave-vacuum drying properties were discussed to provide a better insight into the reasons for the use of microwaves. Also the effects of the MVD on the quality of several agro-products and reasonable processing parameters were given, which develop the guidance to the application of MVD on the agro-products dehydration. As a potential drying technology, MVD will be broadly utilized for the other agro-products processing

Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review

Dairy products contain lipids rich in polyunsaturated fatty acids and their esters are easily oxidized by molecular oxygen over time. Deleterious changes in dairy products caused by lipid oxidation include not only loss of flavour or development of off-flavours, but also loss of colour, nutrient value, and the accumulation of compounds, which may be detrimental to the health of consumers. One of the most effective ways of retarding lipid oxidation in dairy products is to incorporate antioxidants. Sometimes synthetic phenolic antioxidant, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are used to delay this oxidation. Supplementation dairy products with natural antioxidants (polyphenolic compounds) are better using than synthetic antioxidant and could be potentially. The use of rosemary as natural antioxidant in dairy products can reduce the rate of lipid oxidation and hydrolysis besides may be beneficial in increasing the shelf life of these products. This supplementation will move these products into the functional food area under new category as healthy dairy products. This literature review covers the research that has focused on rosemary as antioxidant and anti-inflammatory agent that can inhibit the lipid oxidation and have health benefits by preventing carcinogens from binding to DNA, fight and stop pain. In this review, we survey the previous studies that were conducted on the application of rosemary extract as an antioxidant to extend the shelf life and to minimize nutritional losses of dairy product.

Optimizing Hydraulic and Chemical Properties of Iron and Aluminum Byproducts for Use in On-Farm Containment Structures for Phosphorus Removal

Phosphorus (P) transported in runoff from broiler production areas is a potential source for nutrient enrichment of local surface waters. Capturing nutrients prior to runoff leaving the production area could reduce the risk of transport. Commercially available systems for nitrogen (N) and P removal from stormwater are available but too expensive for widespread adoption on small, privately owned farms. The P adsorption capacities and hydraulic conductivities of locally-sourced iron red mud (RM) and aluminum water treatment residual (WT) were determined for potential on-farm treatment use. The byproducts were air-dried and separated into ≤2-, ≤6-, and ≤12.5-mm particle size fractions. Saturated hydraulic conductivity (HC) was determined for each particle-size fraction and results evaluated for the material’s ability to transmit a 25-year, 30-min rainfall of 6.6 cm. While the HC of ≤6-mm particles of each byproduct did not differ (p > 0.05;4.1 and 4.6 cm·min-1), for ≤12.5-mm particles it was greater (p > 0.05) for WT than RM (15.4 and 8.0 cm·min-1, respectively). However, all byproduct size fractions transmitted flow sufficiently to accommodate the baseline storm. Phosphorous adsorption maxima of ≤2-mm fraction for RM and WT were 25 and 10 g·P·kg-1, respectively. Using a solution containing 6 mg·P·L-1, rep-resenting the measured runoff-P concentration from areas adjacent to poultry house ventilation fans, the ≤2-mm fraction of RM removed 98% of added P and WT 84%. The ≤6-mm fraction of RM and WT removed 56% and 57% of added P, respectively, while the ≤12.5-mm fraction adsorbed only 28% and 10%. Results indicate the potential use of low-cost RM and WT byproducts to sequester P in runoff prior to P leaving poultry farm production areas.

Study on Water－Soluble Organic Reducing Substances：Ⅲ．Electrochemical Properties of Decomposition Products of Rice Straw and Their Interactions with Variable Charge Soils

Some electrochemical properties,such as PH,Eh,and voltammetric behavior,of the decomposition products of rice straw and the in eractions of these products with soils were studied.The PH,Eh,and amounts of organic reducing substances changed markedly during the 60-day anaerobic decomposition.pH decreased sharply to pH 5 on the tenth day and then increased gradually to 7 on the 45th day.The amouats of organic reducing substances increased almost synchronously with the fall of redox potential during the first 15 days.The differential pulse voltammetric(dpv) behavior changed not only in the peak current but also in the peak potential.The fractions with apparent molecular weights lower than 200 dations appeared to be active in dpv behavior.The electric charge of organic reducing substances was closely related to the decomposition stage.The 6th day of incubation was the crucial time before and after which the major part of the components was negatively charged and positively charged, respectively.The group with a low apparent molecular weight and a negative charge was the main components responsible for the lower anodic peak potentials.They were oxidized first during the interactions of the organic reducing substances with soils.

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.

Effects of Additives on Phase Composition,Microstructure,and Properties of Zirconia Products Fired at Different Temperatures

The calcia-stabilized zirconia grains with different sizes and the calcia-stabilized zirconia powder were used as main starting materials,m-ZrO2 micropowder and Y2O3 powder as additives,and sulphite liquor as binder. The specimens with the dimension of 50 mm×50 mm were prepared under 150 MPa,dried at 110 ℃ for 24 h,then fired at 1 700 ℃ and 1 750 ℃ in air,respectively. The phase composition,microstructure and properties of specimens were analyzed with XRD,SEM,and other test methods. The results indicate that：（1） the appropriate amount of m-ZrO2 micropowder and Y2O3 powder can promote the sintering property of calcia-stabilized zirconia products,and the sintering property is better when m-ZrO2 micropowder addition in matrix is 5%-10% and Y2O3 powder addition in matrix is 1%; （2） the main phase compositions of zirconia products fired at 1 700 ℃ are c-ZrO2 and m-ZrO2,no t-ZrO2 is found; （3） the microstructure of the specimen containing additives is obviously different with the specimen without additives after firing at 1 700 ℃. The matrix grains rearrange and grow in the specimens containing additives forming permeable network gas pore,and the process of the grain growth helps the gas release during sintering. So the relative density is bigger in fired specimens containing an appropriate amount of additives.

STUDY OF STRUCTURE,MAGNETIC PROPERTIES AND PREPARATION OF Sm_2Fe_(17)N_x POWDER WITH HIGH ENERGY PRODUCTS

The effects of hydrogenation before nitrogenization of Sm2Fe17 alloy on structure and magnetic properties of Sm2Fe17Nx powder are studied in this paper. The unit cell volume of Sm2Fe17 increases by about 3.6% and many cracks occur in Sm2Fe17 particles during the process of hydrogenation. The Sm2Fe17Nx powder treated by hydrogenation then nitrogenization has the higher content of N and the better intrinsic and technological magnetic properties than that treated by nitrogenization directly.

Evaluation of Physicochemical and Functional Properties of Protein Recovered Obtaining from Whitemouth Croaker (<i>Micropogonias furnieri</i>) Byproducts

Proteins recovered were obtained from Whitemouth Croaker (Micropogonias furnieri) byproducts and their physico-chemical and functional properties were evaluated. The proximate composition, presented 8.64% ± 0.10% of moisture, 85.33% ± 0.12% of protein, 2.69% ± 0.09% of ashes and 2.16% ± 0.12% of lipids, in dry basis. The highest solubility was obtained in pH 11 (93.24%), the maximum water holding capacity was presented at pH 11 (25.71 mL H2O/gprotein), the oil holding capacity was 13.71 mL/gprotein and the digestibility in vitro was 91.32% ± 0.15%. The electro-phoretic profile was observed typical of the myofibrillar proteins, with the appearance of the heavy chain of myosin (220 kDa) and actin (50 kDa). The results show that the products of low commercial value of fish that are usually used for the production of animal feed or simply discarded, contributing to environmental pollution, may be used to produce products with a greater added value.

Reversible Properties of Monoid Crossed Products

We study the reversible properties of monoid crossed products. The new class of strongly CM-reversible rings is introduced and characterized. This class of rings is a generalization of those of strongly reversible rings, skew strongly reversible rings and strongly M-reversible rings. Some well-known results on this subject are generalized and extended.

New Properties over a New Type of Wreath Products on Monoids

In [1], a new consequence of the (restricted) wreath product for arbitrary monoids A and B with an underlying set . Let us denote it by . Actually, in the same reference, it has been also defined the generating and relator sets for , and then proved some finite and infinite cases about it. In this paper, by considering the product, we show Green’s relations L and R as well as we present the conditions for this product to be left cancellative, orthodox and finally left (right) inverse(s).