Search Results (4,080)

This paper presents the properties of an SMA LA (stone matrix asphalt Lärmarmer) mixture based on the polymer-modified binder PMB 45/80-55, formed by the addition of zeolites (synthetic zeolite type Na-P1 and natural zeolite—clinoptilolite). The compositions of the SMA 11, SMA 8 LA and SMA 11 LA mixtures based on modified bitumen with PMB 45/80-55 (reference mixture) or PMB 45/80-55 with Na-P1 or clinoptilolite were determined. Their resistance to permanent deformation, water sensitivity, water permeability and susceptibility to changes in texture and skid resistance during the period of use were verified. Adding zeolites reduced the production temperature by as much as 15 °C for the SMA 11 LA mixtures and 20 °C for SMA 8 LA. The addition of zeolites did not significantly affect the resistance to permanent deformation, the water permeability or the mass loss. The mixtures with clinoptilolite were resistant to the harmful effects of water, while the mixtures with Na-P1 proved more sensitive to water. Water permeability tests showed a higher permeability for SMA 11 LA compared to SMA 8 LA due to the higher nominal aggregate size. The Cantabro test showed greater particle loss for SMA 11 LA than for SMA 8 LA. A skid resistance and macrotexture analysis indicated that the SMA LA layers required special maintenance on the road due to the clogging of pores in the mix structure. Full article

This study is aimed at the development of a fermented cashew nut cheese alternative supplemented with Chondrus crispus and Porphyra sp. and the evaluation of the impact of seaweed supplementation through analysis of physicochemical, microbiological, and organoleptic properties of the developed food products. The total lipid content decreased with the supplementation with seaweeds. Crude protein content also slightly decreased, while elemental analysis showed that mineral and trace element (Ca, K, Mg, Na, Fe, I, Se, and Zn) content increased when C. crispus was added to the paste. The analyses of color and textural (TPA) attributes showed that these were significantly influenced by adding seaweeds to the cashew paste. Generally, the microbiological results comply with the different European guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market, except for aerobic mesophilic bacteria and marine agar counts. Flash Profile analysis allowed for distinguishing sample attributes, showing an increased flavor complexity of the plant-based cheese alternatives supplemented with seaweeds. Overall, the study indicates that seaweed enrichment mainly influenced the physicochemical and sensory characteristics of plant-based cheese alternatives. Full article

To elucidate the mechanisms of ozone gas (OG) and slight acid electrolyzed water (SA) on the quality changes in texture, water-holding capacity, and softening of salmon, the bacterial growth, total volatile basic nitrogen, thiobarbituric acid reactive substance, a* value, texture properties, carbonyl content and free sulfhydryl content, myofibrillar fragmentation index, and proteolytic activities of salmon treated by OG (1 mg/m³ for 10 min) and SA (ACC 30 mg/L, 5 min) individually and in combination were studied. The results showed that total viable counts of SA + OG (dipped in SAEW for 5 min, followed by exposure to ozone for 10 min) was about 3.36 log CFU/g lower than the control (CK) (dipped in distilled water for 5 min) on day 10. Further studies indicate that at the end of storage, the hardness of SA + OG fillets only decreased by 33.95%, while the drip loss and myofibrillar fragmentation index (MFI) were the lowest (i.e., 14.76% and 101.07). The activity of cathepsin D was extensively inhibited by SA + OG, which was only 2.063 U/g meat at the end. In addition, the carbonyl content was 1.90 μmol/g protein, and the free sulfhydryl content was 39.70 mg/mL in the SA + OG group, indicating that protein oxidation was also effectively inhibited. Correlation analysis shows that bacteria and endogenous proteases are the main causes of protein degradation. Overall, the combination of OG and SAEW is an effective way to maintain the muscle quality of salmon by inhibiting bacterial growth and endogenous enzymes. Full article

The study aims to develop a plant-based food gel with a unique texture using callus cells and a mixture of xanthan (X) and konjac (K) gums. The effect of encapsulation of carrot callus cells (0.1 and 0.2 g/mL) on properties of X-K hydrogels was studied using the mechanical and rheological analysis with a one-way ANOVA and Student’s t-test used for statistical analysis. Hedonic evaluation and textural features were obtained from 35 volunteers using a nine-point hedonic scale and a 100 mm visual analog scale with the Friedman’s test and the Durbin post hoc test used for statistical analysis. Mechanical hardness, gumminess, and elasticity increased by 1.1–1.3 and 1.1–1.8 times as a result of encapsulation 0.1 and 0.2 g/mL cells, respectively. The addition of cells to the hydrogels resulted in an increase in the complex viscosity, strength, and number of linkages in the gel. The hydrogel samples received identical ratings for overall and consistency liking, as well as taste, aroma, and texture features. However, the callus cell-containing hydrogel had a graininess score that was 82% higher than the callus cell-free hydrogel. The obtained hydrogels based on gums and immobilized carrot callus cells with unique textures may be useful for the development of diverse food textures and the production of innovative functional foods. Full article

Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. Previous research on sous-vide tenderization has focused on thermal protein denaturation. On the other hand, the contribution of proteases, activated at low temperatures in fish meat, has been suggested. However, the details of protein degradation remain unclear. This study employed SDS-PAGE/immunoblot and peptidomic analysis of rainbow trout to assess proteolysis during sous-vide cooking. The results from SDS-PAGE and immunoblot analysis indicated reduced thermal aggregation of sarcoplasmic proteins and increased depolymerization of actin under low-temperature cooking conditions. A comparison of the peptidome showed that the proteolysis of myofibrillar proteins was accelerated during sous-vide cooking, with distinct proteases potentially activated at different cooking temperatures. Terminome analysis revealed the contribution of specific proteases at higher temperatures in rainbow trout. The results of this study demonstrate the thermal denaturation of sarcoplasmic proteins and proteolysis of myofibrillar proteins in rainbow trout meat during sous-vide cooking and its temperature dependence. The methodology in the present study could provide insights into the optimization of cooking conditions for different fish species, potentially leading to improved texture and quality of sous-vide products. Full article

The emergence of new technologies focusing on “computer vision” has contributed significantly to the assessment of fruit quality. In this study, an innovative approach based on image analysis was used to assess the external quality of fresh and frozen ‘Mejhoul’ and ‘Boufeggous’ date palm cultivars stored for 6 months at −10 °C and −18 °C. Their quality was evaluated, in a non-destructive manner, based on texture features extracted from images acquired using a digital camera and flatbed scanner. The whole process of image processing was carried out using MATLAB R2024a and Q-MAZDA 23.10 software. Then, extracted features were used as inputs for pre-established algorithms–groups within WEKA 3.9 software to classify frozen date fruit samples after 0, 2, 4, and 6 months of storage. Among 599 features, only 5 to 36 attributes were selected as powerful predictors to build desired classification models based on the “Functions-Logistic” classifier. The general architecture exhibited clear differences in classification accuracy depending mainly on the frozen storage period and imaging device. Accordingly, confusion matrices showed high classification accuracy (CA), which could reach 0.84 at M0 for both cultivars at the two frozen storage temperatures. This CA indicated a remarkable decrease at M2 and M4 before re-increasing by M6, confirming slight changes in external quality before the end of storage. Moreover, the developed models on the basis of flatbed scanner use allowed us to obtain a high correctness rate that could attain 97.7% in comparison to the digital camera, which did not exceed 85.5%. In perspectives, physicochemical attributes can be added to developed models to establish correlation with image features and predict the behavior of date fruit under storage. Full article

Inadequate fibrous attributes and prohibitive pricing are pivotal barriers to the broader market penetration of meat analogs (MAs). This research endeavors to address these impediments by formulating a blend of cost-effective soybean meal (SM) and pea protein isolate (PPI) across a spectrum of ratios (PPI:SM = 1:0, 8:2, 6:4, 4:6, 2:8, and 0:1). The analysis of textural properties elucidated that the integration of SM markedly diminished the textural rigidity and mastication resistance of MAs. Employing scanning electron microscopy (SEM) and fibrillation degree metrics, it was ascertained that the most favorable fibrous architecture of MAs was attained at a PPI to SM ratio of 6:4. Further experimental evidence underscored that the synergistic interaction between SM and PPI catalyzed the conversion of free sulfhydryl groups into disulfide linkages, a pivotal mechanism in the augmentation of MAs’ fibrous matrices. The conclusions drawn from this study provide substantive contributions to the formulation of superior-quality, economically viable MAs, and could potentially accelerate their market acceptance. Full article

This study presents the challenges arising during the numerical design and simulation of surface-microtextured piston rings. The evaluation of performance is based on the values of asperity and hydrodynamic friction, as well as the lubricant film thickness. The simulation tool AVL Excite Piston & Rings is used to perform the calculations. The aim of this study is to understand how selected surface pre-processing (pre-treatment) steps affect the calculations. Two methods are presented to achieve a realistic surface topography representative of a state after running-in. Pre-treatment is performed through metrological filtering and thresholding of the topography, and Gaussian smoothing of the virtually applied micro-texture array is carried out. The results show the anticipated behavior of decreasing asperity and hydrodynamic friction losses with the concurrent application of both techniques. Full article

The modeling and analysis of sea clutter are of great significance in radar target detection studies in marine environments. Sea clutter typically exhibits non-Gaussian characteristics and spatiotemporal correlations, posing challenges for modeling, especially when generating simulation data of continuous correlated non-Gaussian random processes. This paper proposes a novel method for sea clutter modeling. First, feature description functions are constructed to individually characterize the amplitude, temporal, and spatial correlations of sea clutter, allowing for an accurate depiction of its characteristics with fewer parameters. Subsequently, simulation data are generated based on these feature description functions, satisfying the amplitude distribution, temporal correlation, and spatial correlation characteristics of sea clutter. Additionally, complex signal forms are introduced in the underlying signal processing to generate texture and speckle components of sea clutter, enhancing the alignment of simulation data with actual data. Through comparison with measured sea clutter data, the proposed method has been shown to accurately simulate complex sea clutter with real-world characteristics. Full article

The electrochemical performances of an oxygen-evolving anode produced by the reactivation of waste Ti substrate by a typical IrO₂-Ta₂O₅ coating are correlated to the textural (non)uniformities of the coating and its exhaustion state. Coating degradation is considered operational loss of the activity in a metal electrowinning process. It was found that (pseudo)capacitive performances can vary over the coating surface by 20–30% and depend on the type of dynamics of the input perturbation: constant through cyclic voltammetry (CV) or discontinuous time-dependent through electrochemical impedance spectroscopy (EIS). CV-EIS data correlation enabled profiling of the capacitive properties through the depth of a coating and over its surface. The correlation was confirmed by the findings for the analysis of coating activity for an oxygen evolution reaction, finally resulting in the reliable proposition of a mechanism for the operational loss of the anode. It was found that the less compact and thicker coating parts performed better and operated more efficiently, especially at lower operational current densities. Full article

Plant-based meat alternatives (PBMAs) such as the Impossible Burger^® imitate animal meat appearance, taste, feel, and texture. Part of their consumer appeal are the views that PBMAs are more environmentally friendly, reduce inhumane treatment of animals, and/or have preferred nutritional attributes. College-educated adults are one of the larger markets for these products. This cross-sectional online survey utilized the Theory of Planned Behavior to predict self-reported intakes of PBMAs among 536 undergraduates aged 18–25 at a Midwest university. Sixty-one percent had eaten PBMAs, and 17% wanted to try them. Twenty-two percent were uninterested non-consumers. Their top reason for not eating PBMAs was that they had no reason to decrease their meat intake. Multinomial logistic regression analysis showed subjective norms and positive attitudes about PBMAs increased the odds of more frequent intake, whereas non-consumers had less support from social contacts, but greater perceived behavioral control over general food access. Thus, those with supportive social influences, concerns about the environment, and animal welfare are more likely to consume PBMAs. More frequent PBMA consumption was observed among U.S.-born multicultural students, food insecure students, and those with less perceived behavioral control over food access. Future research should investigate the nuances between these associations further by examining the types of PBMAs consumed, their costs, and retail sources across student demographics. Full article

This article investigated deep-frying characteristics of malpoa for varied frying time (2–10 min) and temperature (170–190 °C). The evaluation encompassed a comprehensive analysis of textural and color kinetics and heat and mass transfer modeling during deep fat frying of malpoa balls. Such investigations confirmed an enhancement in fat content from 10.2 to 41.65%. On the other hand, textural properties such as hardness, cohesiveness, and springiness varied from 3.14 to 22.59 N/mm, 0.22 to 0.76, and 15.5 to 49.56, respectively. Similarly, color parameters such as b^*/a^* and ΔE varied from 3.31 to 1.55 and 55.36 to 75.48. For the textural and color kinetics, the activation energies ranged between 58.65 and 85.82 kJ/mol and 31.34 and 64.34 kJ/mol. Similarly, for a variation in frying time from 2 to 10 min, responses (hardness, cohesiveness, springiness, and overall color) varied across the following ranges: 3.15–13.57 N, 0.22–0.66, 15.5–35.5, and 55.63–63.50 and 5.60–20.60 N, 0.30–0.77, 22.35–49.56, and 62.26–75.65 for temperatures of 170 and 190 degrees, respectively. On the other hand, heat and mass transfer analysis indicated a Biot number and heat transfer coefficient within the range of 0.31–0.65 and 25.58–34.64 for 170–190 °C. Thus, this investigation provides a deeper insight of the deep fat frying characteristics of malpoa. This provides a guideline for the food processing sector for such products. Full article

Potatoes are a globally important crop with high nutritional value. Different potato varieties display notable variations in color, texture, and nutrient composition. However, the influence of cooking on tuber color, texture, and metabolites has not been comprehensively explored. This study evaluated the color and texture of five potato varieties before and after cooking. Cooking significantly altered tuber color, decreased hardness and adhesiveness, and increased springiness, particularly after steaming. The metabolomic analysis of Zhongshu 49 (ZS49) and Shishu 3 (SH3) tubers was conducted using gas chromatography–mass spectrometry (GC-MS) and ultra-high performance liquid chromatography (UHPLC)-MS/MS. GC-MS identified 122 volatile metabolites, with 42 significantly varying between cooking treatments, while UHPLC-MS/MS detected 755 nonvolatile metabolites, 445 of which showed significant differences. Compared to ZS49, SH3 exhibited a marked increase in umami- and flavor-related metabolites, especially after cooking. This study provides new insights into how cooking affects the quality, texture, and metabolite profiles of potato tubers. Full article

Cheese is a biologically active food product, characterised by its colour, texture, and taste. Due to its rich matrix of fats and proteins, as well as the fact that the cheese’s surface acts as its own packaging, the cheese becomes more susceptible to contamination by microorganisms during the ripening process, particularly bacteria and fungi. The ripening of cheese involves several biochemical reactions, with the proteolytic activity of the cheese microbiota being particularly significant. Proteolysis results in the presence of free amino acids, which are precursors to various metabolic mechanisms that can cause discolouration (blue, pink, and brown) on the cheese rind. Surface defects in cheese have been documented in the literature for many years. Sporadic inconsistencies in cheese appearance can lead to product degradation and economic losses for producers. Over the past few decades, various defects have been reported in different types of cheese worldwide. This issue also presents opportunities for innovation and development in edible and bioactive coatings to prevent the appearance of colour defects. Therefore, this review provides a comprehensive analysis of cheese colour globally, identifying defects caused by microorganisms. It also explores strategies and innovation opportunities in the cheese industry to enhance the value of the final product. Full article

The rice brittle culm is a cell wall composition changed mutant suitable for studying mechanical strength in rice. However, a thorough investigation of brittle culm has been limited due to the lack of diverse brittle mutants on similar genetic backgrounds in cell walls. In this study, we obtained 45 various brittle mutant lines (BMLs) from the IR64 mutant pool induced by sodium azide mutagenesis using the finger-bending method and texture profile analysis. The first scoring method was established to differentiate the levels of brittleness in rice tissues. The variation of cell wall compositions of BMLs showed that the brittleness in rice primarily correlated with cellulose content supported by high correlation coefficients (R = −0.78) and principal component analysis (PCA = 81.7%). As demonstrated using PCA, lower correlation with brittleness, hemicellulose, lignin, and silica were identified as minor contributors to the overall balance of cell wall compositions and brittleness. The analysis of hydrolysis and feeding indexes highlighted the importance of diversities of brittleness and cell wall compositions of BMLs and their potential applications in ruminant animals and making bioenergy. These results contributed to the comprehension of brittleness and mechanical strength in rice and also extended the applications of rice straw. Full article