Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different partic...Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different particle sizes, were used as powder ingredients to enrich gummy candies. Modifications in soluble solids (°Bx), pH, water activity (aw), color, instrumental texture, and sensory perception of the products were assessed regarding powder-free controls. The inclusion of 5 g/100g of each fruit peel powder resulted in candies with stable acidity, °Bx, aw, and pH. Freeze-dried peels with smaller particle size produced better physicochemical, sensory, instrumental texture, and color characteristics because the powders were easily and homogeneously distributed, reinforcing thus the structure of the gel, and producing better coloring.展开更多
BACKGROUND Candy cane syndrome(CCS)is a condition that occurs following gastrectomy or gastric bypass.CCS remains underrecognized,yet its prevalence is likely to rise due to the obesity epidemic and increased use of b...BACKGROUND Candy cane syndrome(CCS)is a condition that occurs following gastrectomy or gastric bypass.CCS remains underrecognized,yet its prevalence is likely to rise due to the obesity epidemic and increased use of bariatric surgery.No previous literature review on this subject has been published.AIM To collate the current knowledge on CCS.METHODS A literature search was conducted with PubMed and Google Scholar for studies from May 2007,until March 2023.The bibliographies of the retrieved articles were manually searched for additional relevant articles.RESULTS Twenty-one articles were identified(135 patients).Abdominal pain,nausea/vomiting,and reflux were the most reported symptoms.Upper gastrointestinal(GI)series and endoscopy were performed for diagnosis.Surgical resection of the blind limb was performed in 13 studies with resolution of symptoms in 73%-100%.In surgical series,9 complications were reported with no mortality.One study reported the surgical construction of a jejunal pouch with clinical success.Six studies described endoscopic approaches with 100%clinical success and no complications.In one case report,endoscopic dilation did not improve the patient’s symptoms.CONCLUSION CCS remains underrecognized due to lack of knowledge about this condition.The growth of the obesity epidemic worldwide and the increase in bariatric surgery are likely to increase its prevalence.CCS can be prevented if an elongated blind loop is avoided or if a jejunal pouch is constructed after total gastrectomy.Diagnosis should be based on symptoms,endoscopy,and upper GI series.Blind loop resection is curative but complex and associated with significant complications.Endoscopic management using different approaches to divert flow is effective and should be further explored.展开更多
Game player modeling is a paradigm of computational models to exploit players’behavior and experience using game and player analytics.Player modeling refers to descriptions of players based on frameworks of data deri...Game player modeling is a paradigm of computational models to exploit players’behavior and experience using game and player analytics.Player modeling refers to descriptions of players based on frameworks of data derived from the interaction of a player’s behavior within the game as well as the player’s experience with the game.Player behavior focuses on dynamic and static information gathered at the time of gameplay.Player experience concerns the association of the human player during gameplay,which is based on cognitive and affective physiological measurements collected from sensors mounted on the player’s body or in the player’s surroundings.In this paper,player experience modeling is studied based on the board puzzle game“Candy Crush Saga”using cognitive data of players accessed by physiological and peripheral devices.Long Short-Term Memory-based Deep Neural Network(LSTM-DNN)is used to predict players’effective states in terms of valence,arousal,dominance,and liking by employing the concept of transfer learning.Transfer learning focuses on gaining knowledge while solving one problem and using the same knowledge to solve different but related problems.The homogeneous transfer learning approach has not been implemented in the game domain before,and this novel study opens a new research area for the game industry where the main challenge is predicting the significance of innovative games for entertainment and players’engagement.Relevant not only from a player’s point of view,it is also a benchmark study for game developers who have been facing problems of“cold start”for innovative games that strengthen the game industrial economy.展开更多
The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, a...The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.展开更多
The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed ...The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.展开更多
T</span><span style="font-family:Verdana;">he aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drin<...T</span><span style="font-family:Verdana;">he aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drin</span><span style="font-family:Verdana;">ks, and some confectionery products.</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">The raw and heated (at</span><span style="font-family:""> </span><span style="font-family:Verdana;">110</span><span style="font-family:Verdana;">°C</span><span style="font-family:Verdana;"> and 130</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C/20 min) carob powder was used in preparing of drinks. The concentrate carob drink was used in preparing of some confectionery products. The drying process significantly decreased the</span><span style="font-family:""> </span><span style="font-family:Verdana;">moisture and total sugars values in carob powder.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The antioxidant activity</span><span style="font-family:""> </span><span style="font-family:Verdana;">(was measured by two different assays, which are DPPH radical scavenging activity and FRAP) of heated carob powder drinks w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> lower than the raw carob powder drink, while total phenolic not affected.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The best sensory acceptability was observed with raw carob powder drink at ratio 1:2 (carob powder:</span><span style="font-family:""> </span><span style="font-family:Verdana;">water). The concentration process caused significant increase in total phenolic and antioxidant activity of carob drink. According to the sensory evaluation results, the carob concentrate was used in preparation of Toffee, Jelly candy and Turkish delight by 5</span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;">, 20</span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;"> and 10%, respectively. The carob concentrate increased the antioxidant activity of the previous confectionery products. From these results the carob concentrate could be used in preparation of functional and healthy foods.展开更多
Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate...Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture.The cocoa bean(47.5 kg)is fermented by adding L.plantarum HL-15 culture about 500 mL(10^10 CFU/mL)in the new and old fermentation box and in another new and old fermentation box without adding culture.Chocolate candy processing is done based on standard processing of chocolate candy.The results showed that the addition of L.plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy,reducing 1 log cycle from 1.7×10^3 to<10^2 colony/g,while the addition of L.plantarum HL-15 culture in the old fermentation box is not effect.The average aw value of chocolate candy is 0.64 and pH value is 6.7.Fat content of chocolate candy is about 44.9%-46.2%.展开更多
In recent years, application of carbon-based nano material to electrode material has been paid attention, however, due to its higher cost, it would be difficult to put it into practical use. Then, we have proposed to ...In recent years, application of carbon-based nano material to electrode material has been paid attention, however, due to its higher cost, it would be difficult to put it into practical use. Then, we have proposed to make nano carbon fiber with lower production cost. The purpose of our research was, to apply our nano carbon fiber to electrical double-layer capacitor electrode. We used cotton candy method to make nano fiber, and applied microwave heating for carbonization. By applying nano carbon fiber to electrical double-layer capacitor electrode, we got results that thicker electrode containing nano carbon fiber leads to lower resistance value, compared with electrode without containing nano carbon fiber. From this result, it was indicated that by containing nano carbon fiber, the electric bypass was formed in the electrode.展开更多
The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve ca...The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.展开更多
文摘Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different particle sizes, were used as powder ingredients to enrich gummy candies. Modifications in soluble solids (°Bx), pH, water activity (aw), color, instrumental texture, and sensory perception of the products were assessed regarding powder-free controls. The inclusion of 5 g/100g of each fruit peel powder resulted in candies with stable acidity, °Bx, aw, and pH. Freeze-dried peels with smaller particle size produced better physicochemical, sensory, instrumental texture, and color characteristics because the powders were easily and homogeneously distributed, reinforcing thus the structure of the gel, and producing better coloring.
文摘BACKGROUND Candy cane syndrome(CCS)is a condition that occurs following gastrectomy or gastric bypass.CCS remains underrecognized,yet its prevalence is likely to rise due to the obesity epidemic and increased use of bariatric surgery.No previous literature review on this subject has been published.AIM To collate the current knowledge on CCS.METHODS A literature search was conducted with PubMed and Google Scholar for studies from May 2007,until March 2023.The bibliographies of the retrieved articles were manually searched for additional relevant articles.RESULTS Twenty-one articles were identified(135 patients).Abdominal pain,nausea/vomiting,and reflux were the most reported symptoms.Upper gastrointestinal(GI)series and endoscopy were performed for diagnosis.Surgical resection of the blind limb was performed in 13 studies with resolution of symptoms in 73%-100%.In surgical series,9 complications were reported with no mortality.One study reported the surgical construction of a jejunal pouch with clinical success.Six studies described endoscopic approaches with 100%clinical success and no complications.In one case report,endoscopic dilation did not improve the patient’s symptoms.CONCLUSION CCS remains underrecognized due to lack of knowledge about this condition.The growth of the obesity epidemic worldwide and the increase in bariatric surgery are likely to increase its prevalence.CCS can be prevented if an elongated blind loop is avoided or if a jejunal pouch is constructed after total gastrectomy.Diagnosis should be based on symptoms,endoscopy,and upper GI series.Blind loop resection is curative but complex and associated with significant complications.Endoscopic management using different approaches to divert flow is effective and should be further explored.
基金This study was supported by the BK21 FOUR project(AI-driven Convergence Software Education Research Program)funded by the Ministry of Education,School of Computer Science and Engineering,Kyungpook National University,Korea(4199990214394).This work was also supported by the Institute of Information&communications Technology Planning&Evaluation(IITP)grant funded by the Korea Government(MSIT)under Grant 2017-0-00053(A Technology Development of Artificial Intelligence Doctors for Cardiovascular Disease).
文摘Game player modeling is a paradigm of computational models to exploit players’behavior and experience using game and player analytics.Player modeling refers to descriptions of players based on frameworks of data derived from the interaction of a player’s behavior within the game as well as the player’s experience with the game.Player behavior focuses on dynamic and static information gathered at the time of gameplay.Player experience concerns the association of the human player during gameplay,which is based on cognitive and affective physiological measurements collected from sensors mounted on the player’s body or in the player’s surroundings.In this paper,player experience modeling is studied based on the board puzzle game“Candy Crush Saga”using cognitive data of players accessed by physiological and peripheral devices.Long Short-Term Memory-based Deep Neural Network(LSTM-DNN)is used to predict players’effective states in terms of valence,arousal,dominance,and liking by employing the concept of transfer learning.Transfer learning focuses on gaining knowledge while solving one problem and using the same knowledge to solve different but related problems.The homogeneous transfer learning approach has not been implemented in the game domain before,and this novel study opens a new research area for the game industry where the main challenge is predicting the significance of innovative games for entertainment and players’engagement.Relevant not only from a player’s point of view,it is also a benchmark study for game developers who have been facing problems of“cold start”for innovative games that strengthen the game industrial economy.
文摘The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.
文摘The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.
文摘T</span><span style="font-family:Verdana;">he aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drin</span><span style="font-family:Verdana;">ks, and some confectionery products.</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">The raw and heated (at</span><span style="font-family:""> </span><span style="font-family:Verdana;">110</span><span style="font-family:Verdana;">°C</span><span style="font-family:Verdana;"> and 130</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C/20 min) carob powder was used in preparing of drinks. The concentrate carob drink was used in preparing of some confectionery products. The drying process significantly decreased the</span><span style="font-family:""> </span><span style="font-family:Verdana;">moisture and total sugars values in carob powder.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The antioxidant activity</span><span style="font-family:""> </span><span style="font-family:Verdana;">(was measured by two different assays, which are DPPH radical scavenging activity and FRAP) of heated carob powder drinks w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> lower than the raw carob powder drink, while total phenolic not affected.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The best sensory acceptability was observed with raw carob powder drink at ratio 1:2 (carob powder:</span><span style="font-family:""> </span><span style="font-family:Verdana;">water). The concentration process caused significant increase in total phenolic and antioxidant activity of carob drink. According to the sensory evaluation results, the carob concentrate was used in preparation of Toffee, Jelly candy and Turkish delight by 5</span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;">, 20</span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;"> and 10%, respectively. The carob concentrate increased the antioxidant activity of the previous confectionery products. From these results the carob concentrate could be used in preparation of functional and healthy foods.
文摘Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture.The cocoa bean(47.5 kg)is fermented by adding L.plantarum HL-15 culture about 500 mL(10^10 CFU/mL)in the new and old fermentation box and in another new and old fermentation box without adding culture.Chocolate candy processing is done based on standard processing of chocolate candy.The results showed that the addition of L.plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy,reducing 1 log cycle from 1.7×10^3 to<10^2 colony/g,while the addition of L.plantarum HL-15 culture in the old fermentation box is not effect.The average aw value of chocolate candy is 0.64 and pH value is 6.7.Fat content of chocolate candy is about 44.9%-46.2%.
文摘In recent years, application of carbon-based nano material to electrode material has been paid attention, however, due to its higher cost, it would be difficult to put it into practical use. Then, we have proposed to make nano carbon fiber with lower production cost. The purpose of our research was, to apply our nano carbon fiber to electrical double-layer capacitor electrode. We used cotton candy method to make nano fiber, and applied microwave heating for carbonization. By applying nano carbon fiber to electrical double-layer capacitor electrode, we got results that thicker electrode containing nano carbon fiber leads to lower resistance value, compared with electrode without containing nano carbon fiber. From this result, it was indicated that by containing nano carbon fiber, the electric bypass was formed in the electrode.
文摘The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.