The pharmacological effects of the fruiting body of Ophiocordyceps sinensis (Os) exerted antioxidant, anti-virus, and immunomodulatory, whereas the anti-inflammatory effects and active components of Os mycelial submerged culture (OMSC) are not known. This study aimed to investigate the active compounds in the fermented liquid (FLOS), hot water (WEOS), and 50-95% (EEOS-50, EEOS-95) ethanol extracts of OMSC and their anti-inflammatory effects and potential mechanisms in LPS-stimulated microglial BV2 cells. The results demonstrated that all of the OMSC extracts could inhibit NO production in BV2 cells. EEOS-95 exhibited the strongest inhibitory effects (41 % inhibitory ability at 500 µg/mL), and its ergosterol, GABA, total phenolic, and total flavonoid contents were significantly higher than those of the other extracts (18.60, 18.60, 2.28, and 2.14 mg/g, p < 0.05, respectively). EEOS-95 also has a strong inhibitory ability against IL-6, IL-1β and TNF-α with IC50 of 617, 277 and 507 µg/mL, respectively, which is higher than that of 1 mM melatonin. The anti-inflammatory mechanism of EEOS-95 seems to be associated with up-regulation of PPAR-γ/Nrf-2/HO-1 antioxidant-related expression and down-regulation of NF-κB/COX-2/iNOS pro-inflammatory expression signaling. Therefore, we hypothesized that EEOS-95 can prevent neurodegenerative diseases, but the effect on the application in vivo should be further investigated.

Epidemiological studies indicate an increased risk of cancer from the consumption of very hot foods and beverages. The International Agency for Research on Cancer (IARC) has already recommended threshold values for the maximum drinking temperature of very hot beverages. The contact time and the contact temperature are decisive for the risk of injury when hot media come into contact with human skin. However, measuring the contact temperature is not easily possible in practice. In the present study, a numerical simulation based on the solution of the heat conduction equation was initially used to investigate whether and for what period of time a constant contact temperature is to be expected under oral conditions. For small circular 3-cm food samples (e.g., cooked potatoes) with 2.5 mm thickness in contact with the tongue, the simulation results in a constant contact temperature of 10 s before cooling. With a thickness of 0.5 mm, the contact temperature is only maintained 1 s. Hot beverages, which spread as a thin film and thereby increase their surface area, can therefore be consumed at higher temperatures than solid foods. Furthermore, a simple test technique with a "measuring spoon" was developed. A hot sample is placed on the tongue. Orientating measurements were used to determine which contact temperature was considered to be just comfortable for any period > 10 s and for which period of less than 10 s it was still just bearable. The contact temperature, which was still perceived as tolerable for periods > 10 s, was 46.5 °C. The time spans for the higher contact temperature 48 °C were between 2 and 4 s and for 49 °C between 1 and 2 s. The course of the contact temperatures determined in the experiment over time allows to calculate the corresponding threshold values of consumption temperatures for various foods. Consumption temperatures of about 56 °C for potatoes and 60 °C for cheese are still perceived as tolerable. In view of the fact that the contact temperature is obviously the determining factor for the risk of injury from burns in the oral cavity in addition to the contact time, it makes sense to reference threshold values to the contact temperature rather than to the surface or consumption temperature of a food product, which is current customary practice. If this contact temperature is defined as a threshold value, the surface or consumption temperature for any other food can be calculated.

The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogues market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.

The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid cis9, trans11-CLA (c9, t11-CLA) and trans10, cis12-CLA (t10, c12-CLA) are found to be bio-logically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some sea-foods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as Propionibacterium, Bifidobacterium and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) has demon-strated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activi-ties, including hydration, dehydration, and isomerization. L. plantarum is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a micro-bial food culture. The studies reviewed in this article reveal how, in the production of some fermented foods, the use of appropriate strains of L. plantarum, as a starter or additional culture, can be considered a critical factor in the design of new CLA-enriched functional foods.

Local food has continued to become more popular in both the home and as featured ingredients in all segments of food service. Numerous studies have explored the motivating factors for consumer purchasing motivators. However, no known study has explored if there is a correlation between ego and intent to buy local foods. This study adopted a modified version of the Theory of Trying and surveyed a sample of 237 food service buying agents in South Carolina to examine their perceptions of buying local. Results suggest that ego is a predictor of trying to purchase local foods for restaurants. It was also found that the modified model is an acceptable model for predicting buyer intent. These findings support the majority of the studies looking at ego-centric behaviors with green purchases and could potentially help local food suppliers to better market their products to foodservice establishments. This study could also act as the foundation for future studies to explore the full extent of ego’s motivational effect on purchasing intentions in the food service industry.

The microbioma is presently one of the hottest areas of scientific and medical research and exerts a marked influence on the host during homeostasis and disease. Fermented foods arise in the human relationship to the microbial environment. Further to the traditionally recognized effects of fermented foods and beverages on the digestive health and well-being there is now strong evidence on their general health benefits, namely the significance on the gut microbiota and brain functionality. We highlight the possibilities in this field, how little is still known, and call for a convergence of interdisciplinary research fields of One Health microbe-nutrition with fermented foods and gut-brain research. A consequence of civilisation, changes in present-day society in diets with more sugar, fat and salt, habits and lifestyle, contributes to the likelihood of an inflammatory microbiome, particularly the global epidemics of obesity and mental health. Although two recent papers claim that probiotics perturb rather than aid in microbiota recovery back to baseline after antibiotic administration in humans, consuming fermented foods has shown to reduce inflammation so improve gut health and the proper function of the body’s immune system.

Isothermal interrupted hot compression tests of 5754 aluminum were conducted on Gleeble-3500 thermo-mechanical simulator at temperature 350 °C and 450 °C, strain rate 0.1 s-1 and 1s−1. These tests simulated flat rolling to investigate how softening behaviors respond to controlled parameters, such as deformation temperature, strain rate and delay times. This data allowed the parameters for the hot rolling process to be optimized. The delay times during interrupted compression vary between 5s and 60s. The dynamic softening at each pass and metadynamic recrystallization at the intervals of deformation passes were analyzed in detail. 0.2% offset yield strength is applied to calculate the softening fraction undergoing metadynamic recrystallization. A kinetic model was developed to describe metadynamic recrystallization behaviors of the hot deformed 5754 aluminum alloy. Furthermore, the time constant for 50% recrystallization was expressed as functions related to the temperature and the strain rate. The experimental and calculated results were found to be in close agreement, which verified the developed model.

Colombia is the world's leading producer of mild washed arabica coffee and produces 12.6 million bags of green coffee, but at the same time 784,000 tons of waste biomass are dumped in open fields, of which only 5% is recovered or used. The objective of this project was to evaluate the production of platform chemicals from these coffee wastes. To achieve this, biomass characterization was carried out using proximate analysis, ultimate analysis and structural analysis. Hydrothermal valorization was carried out at a temperature range of 120-180 °C (LHW) and 180-260 °C (HTC) for one hour, the platform chemicals obtained were quantified by HPLC-IR, monitored by pH and conductivity, and the solid fraction was characterized by monitoring the functional groups in IR spectroscopy, and elemental analysis. Hydrolysis processes were obtained from 150 °C, production of platform chemicals from 180 °C and maximum concentration at 180 °C-4h, over 200 °C degradation of the products in the liquid fraction starts to take place. Homogeneous basic and acid catalysts were used to improve the yields of the reaction. The kinetics of the hydrolysis of lignocellulosic structures to sugars were also analyzed and described, and reaction orders of 1 (LHW), 3 (HTC) and their respective reaction rate equations were reported.

It is shown that the gravitational mass-energy defect could be the main cause of Big Bang energy and triggering inflation in the newborn Universe.

Hot deformation at elevated temperature is essential to densify the particle reinforced Aluminum matrix composites (AMCs) and improve their performance. However, hot deformation behavior of the AMCs is sensitive to the variation of hot processing parameters. In this paper, optimal processing parameters of the dual-scale SiCp/A356 composites was determined to explore the control strategy of the microstructure. Hot compression tests were conducted at the temperature ranging from 460 to 520℃ under strain rates from 0.01 to 5 s−1. Constitutive equation and processing maps were presented to determine the hot processing parameters. Microstructure evolution of the dual-scale SiCp/A356 composites was analyzed. The strain rate of 0.62 ~ 5s-1 and deformation temperature of 495 ~ 518℃ is suitable for the hot processing. The number of DRX grains in the “safe” domains is larger and the dislocation density is lower compared to those of instability domains. DRX particles mainly occurred around SiC particles. The presence of SiC particles can promote effectively the DRX nucleation, which result in that the dynamic softening mechanism of the dual-scale SiCp/A356 composites is dominated DRX.

Gas flaring is a disposal process widely used in the oil extraction and processing industry. It consists in the burning of unwanted gas at the tip of a stack and due to its thermal characteristic and the thermal emission it is possible to observe and to quantify it from space. Spaceborne observations allows us to collect information across regions and hence to provide a base for estimation of emissions on global scale. We have successfully adapted the Visible Infrared Imaging Radiometer Suite (VIIRS) Nightfire algorithm for the detection and characterisation of persistent hot spots, including gas flares, to the Sea and Land Surface Temperature Radiometer (SLSTR) observations on-board the Sentinel- satellites. A hot event at temperatures typical of a gas flare will produce a local maximum in the night-time readings of the shortwave and mid-infrared (SWIR and MIR) channels of SLSTR. The SWIR band centered at 1.61 mmis closest to the expected spectral radiancemaximumand serves as the primary detection band. The hot source is characterised in terms of temperature and area by fitting the sum of two Planck curves, one for the hot source and another for the background, to the radiances from all the available SWIR, MIR and thermal infra-red channels of SLSTR. The flaring radiative power is calculated from the gas flare temperature and area. Our algorithm differs from the original VIIRS Nightfire algorithm in three key aspects: (1) It uses a granule-based contextual thresholding to detect hot pixels, being independent of the number of hot sources present and their intensity. (2) It analyses entire clusters of hot source detections instead of individual pixels. This is arguably a more comprehensive use of the available information. (3) The co-registration errors between hot source clusters in the different spectral bands are calculated and corrected. This also contributes to the SLSTR instrument validation. Cross-comparisons of the new gas flare characterisation with temporally close observations by the higher resolution German FireBIRD TET-1 small satellite and with the Nightfire product based on VIIRS on-board the Suomi-NPP satellite show general agreement for an individual flaring site in Siberia and for several flaring regions around the world. Small systematic differences to VIIRS Nightfire are nevertheless apparent. Based on the hot spot characterisation, gas flares can be identified and flared gas volumes and pollutant emissions can be calculated with previously published methods.

Among young children, parents are a main factor of children's preferences for food served as they are responsible for purchasing and providing Functional Foods (FFs) and they are role models for them. This revies study conducted according PRISMA guidelines and aimed to review the recent data about the consumption of FC into families as part of a balanced diet. The literature search was conducted via online academic search engines PubMed, ResearchGate and Google Scholar. The search process was restricted to research papers published in English in reviewed journals from 2012 to 2023. Thirty six articles were ultimately included in the present review. The results showed that there is a correlation between several socio-demographic and a higher probability of buying FFs for children. There is a positive effect on purchasing frequencies of gender (female), higher household annual income and education level, together with higher levels of nutritional knowledge and trust in positive scientific evidence regarding FFs. Also, parents’ socio-demographic factors affect the children’s F/V consumption. The summary of evidence concludes on the point that parents are the role models about their children’s eating behavior and eating habits.

The hot wire anemometer is a commonly used device for measuring air speed in laboratories. In this paper, the relationship between air speed and the hot wire temperature in different air speed ranges was analyzed based on the theory of thermal equilibrium. A measurement circuit and hot wire shape were designed based on the principle of the hot wire anemometer, and the linear relationship between current and temperature in the hot wire at different air speeds was verified in an adjustable air speed field. The measured current was used to represent air speed. The designed hot wire anemometer was experimentally validated to provide measurement results that match the theoretical values in different air speed ranges. Finally, the sensitivity of the anemometer in different measurement ranges was determined based on the uncertainty of the instrument's sensitivity and the measurement formula.

Soybean a pulse of considerable nutritional value due to its high protein, fibers and polyunsaturated fatty acid (PUFA) contents, also contains phytoestrogenic compounds that definitely hinder its recommendation for general consumption. Contrarily to ancient times when soybeans were boiled, modern commercial soy-foods can contain up to 150 mg/100g of estrogenic isoflavones. Interestingly, current estimations of isoflavone intake in the literature do not distinguish between the origins of soy-food i.e. home-made or commercial. As a result, the isoflavone exposure in Asian countries may well be over-estimated. This study aims to demonstrate, based on step-by-step monitoring of isoflavones, that traditional and domestic treatments, leveraging isoflavones water-solubility, can indeed significantly reduce their content in soy-foods. Indeed, when compared to commercial foods, the isoflavone contents was found to be 20, 2.6, 4.5 and 9.8 times lower in “home-made” soy-juice, tofu, tempeh and miso, respectively. Additionally, water soaking was found to reduce the isoflavones levels in soy-textured-proteins by more than 70%. Hence, this simple process has the potential to help drastically reduce overall xenoestrogens exposure. This study could serve as a basis for establishing the isoflavones Reference Dose and issuing food safety guidelines.

Seafood products are the main dietary source of n-3 polyunsaturated fatty acids (n-3 PUFA), which are essential for human health. However, due to the widespread use of processed fish products, the presence of these n-3 PUFAs may be subject to changes related to different processing methods. The aim of this study was to determine the fatty acid composition, with a focus on n-3 polyunsaturated fatty acids (n-3 PUFAs), in different processed fish and shellfish food of EU and non-EU origin purchased in supermarkets and ethnic food shops in Messina (Italy), using gas chromatography with flame-ionization detector (GC-FID). From the fatty acid profile, the atherogenic index (AI), thrombogenicity index (TI) and flesh-lipid quality index (FLQ) were determined: 0.13-1.04 (AI), 0.31-9.84 (TI) and 0.41-29.90 (FLQ). The percentages of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids had the following ranges: 13.55-50.48%, 18.91-65.58%, 13.84-52.73%, respectively. All samples showed a good presence of PUFAs and, in particular, eicosapentaenoic (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) were the main n-3 polyunsaturated fatty acids (n-3 PUFA).

Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol. Societal interest in consuming healthy foods and the demand for healthy food products has increased significantly. As a result, functional foods have gained significant research attention in the food health and technology innovations field. To date, many studies have investigated the factors that may predict consumer acceptance of functional foods, and a wide range of influential factors have been reported. However, studies conducted in different contexts pose challenges to gaining a clear understanding of the factors influencing consumer acceptance. This scoping review identified 75 articles published with varying populations around the globe that empirically investigated consumers’ acceptance of functional foods. We identified and categorized a wide range of determinants related to consumer acceptance of different types of functional foods. The five categories of determinants were product characteristics, socio-demographic characteristics, psychological characteristics, behavioral characteristics, and physical characteristics. Each of the determinants were more fully described by sub-determinants in our scoping review. These determinants should be considered and used by leaders and scientists in product development to aid decision making and, ultimately, the successful launch of novel functional foods.

Infant foods and formulae may contain toxic substances and elements which can be neo-formed contaminants or derived from raw materials or processing. The content of minerals, toxic elements and hydroxymethylfurfural in infant foods and formulae were evaluated. The effect of storage temperature on HMF formation in infant formulae and its potential as a quality parameter was also evaluated. Prune-based foods contained the highest HMF content. HMF significantly increased when storage temperature was elevated to 30 ℃ for 21 days. All trace elements were present in adequate amounts while the concentration of nickel was higher when compared to those of other studies. The study indicates that HMF can be used as quality indicator for product shelf-life and that the concentrations of minerals and toxic elements vary greatly due to the diverse compositions of foods and formulae. Such contaminants need to be monitored as infants represent a vulnerable group compared to adults.

Bi1-xSbx crystal is one of the best n-type thermoelectric materials below 200 K, but its weak mechanical strength hinders practical applications for deep refrigeration. Herein, we adopted the mechanical enhancement method of hot extrusion to investigate the comprehensive mechanical and thermoelectric properties of Bi0.905Sb0.095. It revealed that reducing the grain size of the matrix and increasing the extrusion ratio can improve the gain size uniformity and mechanical properties. While the thermoelectric performance depends on the texture, grain size, and local composition. The extruded sample prepared by ingot with the high extrusion ratio of 9:1 generated a high texture degree of (001) plane and small grain sizes between ~4-40 mm, which resulted in the high bending strength of Bi1-xSbx ~130 Mpa and a high-power factor of ~ 68 μW·cm-1·K-2@173 K, as well as the relative high figure of merit of 0.25@173K. This work highlights the importance of the uniform distribution of the grain size and the compositions for Bi1-xSbx, as well as the required universal key parameter for the hot-extrusion method.

In this study, we analyzed the microbial community of traditional fermented foods in Jeju Island to identify the distribution of useful microorganisms and confirm their anti-inflammatory and anti-melanogenic effects to determine their potential use as cosmetic ingredients. Firstly, we examined the microbial communities of Omphalius rusticus Jeotgal (OR), Spratelloides gracilis Jeotgal (SG), Chromis notata Jeotgal (CN), Turbo cornutus Jeotgal (TC), Trichiurus lepturus intestine Jeotgal (TL), Branchiostegus japonicus Sweet Rice Punch (BJ), Salted Anchovy Sauce (SA), Jeju Soy Sauce (JSS), and Jeju Soybean Paste (JSP). We found that Latilactobacillus sakei (87.2%), Tetragenococcus halophilus (37.7%), T. halophilus (96.8%), Bacillus subtilis (23.4%), T. halophilus (71.3%), L. sakei (53.7%), Lentibacillus sp. (42.9%), Enterococcus durans (14.6%), and E. durans (32.8%) were the dominant species. Secondly, to study the nine Jeju fermented foods’ anti-inflammatory and anti-melanogenic effects, we employed RAW 264.7 and B16F10 cells, classic cell models for inflammation and melanogenesis studies. Ethyl acetate extracts of the nine Jeju fermented foods all inhibited nitric oxide (NO) and melanin production in a concentration-dependent manner. Thirdly, to test the applicability of the nine Jeju fermented foods to human skin, we used the MTT assay to assess their cytotoxic effects on human keratinocytes (HaCaT cells). Finally, the topical applicability of the nine Jeju fermented foods was tested through primary skin irritation, and it was found that they did not cause any adverse effects. Therefore, extracts from the nine Jeju fermented foods have potential applications as ingredients in anti-inflammatory and anti-melanogenic products and can be used in the cosmetic industry.

The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antioxidant activity (AA), anthocyanins and non-anthocyanins PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were (-)-gallocatechin, quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits got the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to give nutritionally enhanced properties like TPC, PCs, AA and dietary fiber in consumer’s diets.

Fermented food products are widely consumed for their nutritional and health-promoting properties earning them a central place in diets around the globe. However, these foods can present a paradox, as they have the potential to harbor not only beneficial probiotics but also antibiotic-resistant (AR) microbes and genes. The impact of AR in fermented foods has far-reached implications, such as its potential effects on human health, repercussions in the food industry, and environmental consequences. An in-depth analysis of AR in fermented foods, including dairy products, fermented fruits and vegetables, meat products, and beverages, would provide insights into the extent and ramifications of the issue with these foods. Therefore, this review systematically presents the status of AR in fermented foods, with a particular focus on AR bacteria and genes within this category of food products. The review also highlights the complexities of AR in fermented foods, emphasizing the role of bacterial adaptation during the fermentation process and the dynamics of bacterial gene transfer. Various contributing factors to AR are brought into focus, including intrinsic resistance among bacteria in fermented foods and the potential risk of contamination with pathogenic bacteria. Moreover, this review presents a range of mitigation strategies, from the development of novel antimicrobials to advances in fermentation technology and regulatory control. This comprehensive perspective on the intricate interplay between AR and fermented food will potentially pave the way for more targeted research and mitigation strategies in this critical area.

Bioactive compounds are the food constituents, providing beneficial health effects to functional foods and nutraceuticals. These compounds have antioxidants activity including anti-inflammatory, antifungal, and have additional preventative actions. Since these compounds are important constituents enhancing function of the foods, therefore, these constituents are necessary to be incorporated under the umbrella of functional foods. Functional foods provides health benefits though bioactive compounds, as these compounds target mechanisms that manage, prevent, and/or treat chronic or acute diseases. The bioactive compounds are quite essential for functional foods that are crucial for optimal health, thereby leading to the inclusion of these compounds in the most recent definition of functional foods. Some experts have defined that bioactive compounds are the chemical components that contributes and regulates in biological mechanisms. These bioactive compounds are more accurately defined by Dr. Martirosyan and Pisarski as the “primary and secondary metabolites of nutritive and non-nutritive natural components generating health benefits by preventing or managing chronic disease or its symptoms”. These compounds have potential antioxidant and anti-inflammatory activity, which provide benefits to health. Although they are a small proportion of a food source, these compounds can also trigger the mechanisms that will alter and can improve human health. Certain bioactive compounds present in foods are extremely beneficial, but if consumed in excess, they can cause toxicity. Therefore, each bioactive compound must be fully evaluated in order to establish a beneficial and a toxic threshold amount.

Cereals and cassava-based foods serve as major dietary sources for several households in Nigeria. However, these foods are highly prone to contamination by moulds and aflatoxins owing to poor storage and vending practices. We therefore studied the fungal diversity of maize, cassava-based flour (pupuru) and rice vended in markets from Ondo state, Nigeria, and assessed the aflatoxin levels of these using Enzyme-Linked Immunosorbent Assay. Fungi were detected in 93 (88 %) of the 106 food samples. Molecular analysis of 65 representative isolates revealed 26 species belonging to 5 genera: Aspergillus (80.9 %), Penicillium (15.4 %) and Talaromyces (1.9 %) in the Ascomycota; Syncephalastrum (1.2 %) and Lichtheimia (0.6%) in Mucoromycota. Aspergillus flavus was the predominant species in the food samples. Aflatoxins were found in 98 % of the 42 representative food samples and about one half (49.8 %) exceeded the 10 μg/kg threshold adopted in Nigeria for total aflatoxins. Integrated mitigation options, including at post-harvest stages, are suggested to ensure consumer safety.

In recent years, novel food is becoming an emerging trend increasingly more demanding in developed countries. Food proteins from vegetables (pulses, legumes, cereals), fungi, bacteria and insects are being researched to introduce them in meat alternatives, beverages, baked products and others. One of the most complex challenges for introducing novel foods on the market is to assure food safety. New alimentary scenarios drive the detection of novel allergens that need to be identified and quantified with the aim of appropriate labelling. Allergenic reactions are mostly caused by proteins of great abundance in foods, most frequently of small molecular mass, glycosylated, water-soluble and with high stability to proteolysis. The most relevant plant and animal food allergens such as lipid transfer proteins, profilins, seed storage proteins, lactoglobulins, caseins, tropomyosins and parvalbumins from fruits, vegetables, nuts, milk, eggs, shellfish, and fish have been investigated. New methods for massive screening in the search of potential allergens must be developed particularly concerning protein databases and other online tools. Moreover, several bioinformatic tools based on sequence alignment, motif identification or 3-D structure predictions should be implemented as well. Finally, targeted proteomics will become a powerful technology for the quantification of these hazardous proteins. The ultimate objective is to build an effective and resilient surveillance network with this cutting-edge technology.

We follow the PRISMA extension for scoping reviews to review the emerging international body of empirical evidence on consumers’ attitudes and willingness to pay (WTP) for novel foods produced with New Plant Engineering Techniques (NPETs). NPETs include genome/gene editing, cisgenesis, intragenesis, RNA interference and others. These novel foods are often beneficial for the environment and human health and more sustainable under increasingly prevalent climate extremes. These techniques can also improve animal welfare and disease resistance when applied to animals. Despite these promising attributes, evidence suggests that many, but not all, consumers discount these novel foods relative to conventional ones. Our review sorts out findings to identify conditioning factors that can increase the acceptance of and WTP for these novel foods in a significant segment of consumers. International patterns of acceptance are identified. We also analyze how information and knowledge interact with consumer acceptance of these novel foods and technologies. Heterogeneity of consumers—across cultures and borders and in attitudes towards science and innovation—emerges as a key determinant of acceptance and WTP. Acceptance and WTP tend to increase when socially beneficial attributes—as opposed to producer-oriented cost-saving attributes—are generated by NPETs. NPET-improved foods are systematically less discounted than transgenic foods. Most of the valuation estimates are based on hypothetical experiments and surveys and await validation through revealed preferences in actual purchases in food retailing environments.

Landraces are considered a crucial component of biodiversity conservation, serving as a reservoir of genetic diversity. Consequently, the collection, cultivation and detailed characterization of such landraces constitute an inherent aspect of the world’s natural resource heritage. This effort holds promise for the development of elite varieties capable of thriving amidst continuous global climate fluctuations. In this context, we conducted a comprehensive assessment of the main agronomic attributes, physico-chemical properties, and functional quality traits of the major hot pepper landraces adapted to diverse climatic conditions in Tunisia. These landraces include ‘Dhirat’, ‘Semmane’, ‘Beldi’, ‘Nabeul’, ‘Jerid’, ‘Mahdia’, ‘Cayenne’, ‘Kairouan’ and ‘Baklouti’. Most of the pepper landraces exhibited satisfactory yields, ranging from 1163.25 to 1841.67 g plant-1 in ‘Jerid’ and ‘Kairouan’, respectively, indicating robust productivity, especially under prevailing climatic changes and high temperatures. Landraces such as ‘Baklouti’, ‘Beldi’, ‘Nabeul’, ‘Semmane’, ‘Kairouan’ and ‘Mahdia’ appear suitable for both fresh consumption and processing, owing to their favorable average fruit weight and soluble solids content. Functional quality and the levels of antioxidants, as well as radical scavenging activity, emerged as key discriminating factors among pepper landraces. Irrespective of genotype, capsaicin and dihydrocapsaicin constituted the major capsaicinoids, accounting for at least 87% of the total. Total capsaicinoids ranged from 1.81 µg g−1 to 193.71 µg g−1, with ‘Baklouti’ and ‘Jerid’ identified as the most pungent landraces. Total carotenoids ranged from 45.94 µg g−1 to 174.52 µg g−1 with ‘Semmane and ‘Jerid’ exhibiting the highest levels. Considerable variation was observed in β-carotene content, spanning from 3% to 24% of the total carotenoids. α-Tocopherol content ranged from 19.03 µg g-1 fw in ‘Kair-ouan’ to 30.93 µg g-1 fw in ‘Beldi’, exerting a notable influence on the overall tocopherol content. Conversely, the other isomers were detected at very low concentrations. The total vitamin C content ranged from 132 mg 100g-1 fw in ‘Mahdia’ to 200 mg 100 g-1 fw in ‘Nabeul’, indicating relatively low genetic variability. However, large variability was detected in total phenolics content, ranging from 168.58 mg GAE kg-1 fw in ‘Beldi ‘to 302.98 mg GAE kg-1 fw in ‘Cayenne’. Among the pepper landraces tested, ‘Cayenne’ achieved the highest value of radical scavenging activity in both hydrophilic and lipophilic fractions (RSAHF and RSALF), with variations rang-ing from 59% to 120% for RSAHF and from 4% to 64% for RSALF. This study aims to: 1) preserve and enhance the value of local genetic resources, 2) identify desiderable traits for incorporation into breeding programs, and 3) develop high-quality, high-yielding cultivars capable of with-standing climate variations.

Immune checkpoint inhibitors (ICIs) have revolutionized cancer care and shown remarkable efficacy clinically. This efficacy is, however, limited to subsets of patients with significant infiltration of lymphocytes into the tumor microenvironment. To extend their efficacy to patients who fail to respond or achieve durable responses, it is now becoming evident that complex combinations of immunomodulatory agents may be required to extend efficacy to patients with immunologically “cold” tumours. Oncolytic viruses (OVs) have the capacity to selectively replicate within and kill tumour cells resulting in the induction of immunogenic cell death and the augmentation of anti-tumour immunity and have emerged as a promising modality for combination therapy to overcome the limitations seen with ICIs. Pre-clinical and clinical data has demonstrated that OVs can increase immune cell infiltration into the tumour and induce anti-tumour immunity, thus changing a “cold” tumour microenvironment that is commonly associated with poor response to ICIs, to a “hot” microenvironment which can render patients more susceptible to ICIs. Here, we review the major viral vector platforms used in OV clinical trials, their success when used as a monotherapy and when combined with adjuvant ICIs, as well as pre-clinical studies looking at the effectiveness of encoding OVs to deliver ICIs locally to the tumour microenvironment through transgene expression.

Iron powders having average particle sizes of ~40µm are mechanically mixed thoroughly with aluminum powders ranging from 1 to 10 in wt.% with an average particle size of ~10µm. Two different powder metallurgical techniques cold and hot pressing are used to study the effect of the additive element powder on the mechanical properties, wear properties and the microstructure of the iron based alloys. The hot pressing technique was performed at a temperature up to 500°C at 445.6 MPa. The cold pressing technique was performed at 909 MPa in room temperature. By increasing the Al content to 10 wt. % in the base Fe-based matrix, the hardness was decreased from 780 to 690 MPa and the radial strength was decreased from 380 to 202 MPa with reductions of 11.5% and 40%, respectively. Improvement of the wear resistance with the increase addition of the Al powder to the Fe matrix up to 5 times was achieved compared to the alloy without Al addition for different wear parameters namely; wear time and sliding speed.

The recent consecutive economic and social crises impose sustainable “form farm to fork” food chain management to feed the global population. In this study we investigate young consumers (Gen Z) price perceptions in purchasing foods in Greece to find out the determinants ensuring sustainable, future food consumption. We used 8 overall price perceptions determinants, 5 with negative roles namely value & price consciousness, coupon & sales proneness, price mavenism and 3 with positive roles namely price-quality, price-value, and prestige-sensitivity for the formation of the study’s questionnaire. A total of 514 students (Gen Z by 85%) answered the questionnaire, promoted through the Google platform during September and October 2023. Data was analyzed with statistical tools, combining cross and chi-square tests. Between the negative determinants the “value consciousness” price perceptions (71.02%) were the most important parameters in purchasing food, followed by “price consciousness” (55.02%) parameters. “Coupon proneness” by 48.4% and “sales proneness” by 49% parameters were equally lower to the participants’ references, while “price mavenism” parameters were minimally preferred by only 26.4% by the participants. Participants exhibited major preference for “value to price” interconnection (66.7%) such as for good value for money, value exceeding its price, overvalued low priced foods, while their preference for “quality to price” interconnection was significantly lower (48.8%) such as for getting what you pay, more money for better quality, priced quality foods. The “prestige- sensitivity” price perception was out of their preference for food purchase (only 7.1%). Our findings indicate that young consumers (Gen Z) pay more attention to the value negative and positive parameters concerning price perceptions for food purchase rather than quality, coupons & sales, low price, and mavenism or even prestige of the foods. This means that value issues such as the perceived environmental impact (green value), the climate crisis, the social signaling potential and others are high in their concerns for their future including their price perceptions for food purchase.

Type 2 Diabetes (T2D) is a growing global health problem that requires new and effective prevention and management strategies. Recent research has highlighted the role of epigenetic changes in the development and progression of T2D, and the potential of functional foods as complementary therapy for the disease. This review aims to provide an overview of the current state of knowledge on the preventive epigenetic mechanisms of functional foods in T2D. We provide background information on T2D and its current treatment approaches, an explanation of the concept of epigenetics, and an overview of the different functional foods with demonstrated preventive epigenetic effects in T2D. We also discuss the epigenetic mechanisms by which these functional foods prevent or manage T2D and the studies that have investigated their preventive epigenetic effects. In addition, we revisit works on the beneficial influence of functional foods against the programming and complications of parentally-triggered offspring diabetes. We also postulate, albeit based on the scarce data, that epigenetic inheritance mechanistically mediates the impacts of functional nutrition against the metabolic risk of diabetes in the offspring. Finally, our review highlights the importance of considering the preventive epigenetic mechanisms of functional foods as a potential avenue for the development of new prevention and management strategies for T2D.

In current study, the production of microparticles from fifteen commercial sugarcane pulp (SCP) lunch-boxes into different types of food under different conditions was investigated, where we used DI water, 4% HAc, and 95% EtOH to simulate aqueous, acidic, and fatty foods. Results showed that compared with DI water and 95% EtOH, 4% HAc caused the degradation of sugarcane fibers, resulting in the highest number of microparticles released, which was significantly greater than the specified limit value. It was estimated that consumers might intake a total number of 36,400 ~ 231,700 items per meal per lunch-box, of which the proportion of microparticles with particle size between 100 ~ 500 μm was the largest, with a number of 12,376 ~ 130,795 items. Moreover, of all SCP lunch-box except S-11, Al and Fe are the main metals, ranging between 35.16 ~ 1244.04 and 44.71 ~ 398.52 mg/kg, respectively, followed by Pb, Ti, and Sr. Interestingly, unlike other lunch-boxes, the content of Pb in S-11 was the highest, with a number of 136 mg/kg. This study provides important information that the safeness including both the production of microparticles and the metallic elements should be considered for SCP lunch-boxes when in contact with food.

Background: Sodium intake has been related to several adverse health outcomes; such as, hypertension, and cardiovascular diseases. Processed foods are major contributors to the population’s dietary sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods; also to evaluate the proportion of foods that comply with sodium benchmark targets set by the UK Food Standards Agency (UK FSA) and those set by the Mexican Commission for the Protection of Health Risks (COFEPRIS). We also evaluated the proportion of foods that exceeded the Pan American Health Organization (PAHO) targets. Methods: This was a cross-sectional study that comprised data collected from the package of 2,248 processed foods from selected supermarkets of Mexico. Results: Many processed food categories contained excessive amount of sodium, being the processed meats (ham, bacon and sausages) those that have the highest concentrations. The proportion of foods classified as compliant in our sample was lower for international targets (FSA UK and PAHO) compared to the Mexican COFEPRIS criteria. Conclusions: These data provide a critical baseline assessment for monitoring sodium levels in Mexican processed foods.

Hot spring is a hot water that is naturally occurring on the surface from the underground and typically heated by subterranean volcanic activity and local underground geothermal gradient. There are four main hot springs in Rwanda such as: Kalisimbi, Bugarama, Kinigi and Nyamyumba former name Gisenyi hot springs. It is often believed that soaking in hot springs is a great way which naturally detox human skin. This research focused on the geochemical analysis of Nyamyumba hot springs located near the fresh water of Lake Kivu for the purpose of understanding its healing capacity and safety. Nyamyumba hot springs are located in the western branch of the East African Rift System and they are located near Virunga volcanic complex, explaining the rising and heating mechanism of water. The concentrations of Sulfate, Iron, Ammonia, Alkalinity, Silica, Phosphate, Salinity, Alkalinity, and Conductivity using standard procedures were measured. The results showed that hot spring water has higher concentrations of chemicals compared to Lake Kivu water and the geochemistry of these hot springs maybe associated with rock dissolution by hot water. The measured parameters were compared with World Health Organization (WHO) standards for recreational waters and it has been identified that Nyamyumba hot springs are safe to use in swimming and therapeutic activities.

The human gastrointestinal gut contains about 100 trillion of microorganisms including up to 5000 different types of bacteria called the "gut microbiome". Alterations in the composition of gut microorganisms (dysbiosis) can cause threatening for life diseases. This present seeks to evaluate if finally diet and more specifically functional foods affect the intestinal microbiome, and if obesity and the metabolic syndrome (Mets) are associated with the intestinal microbiome. This systematic review was accomplished according to PRISMA guidelines mostly using the key words functional foods, microbiome, obesity, Mets, Mediterranean diet. The search was carried out of recent scien-tific articles from the databases Pubmed, Scopus, and Google Scholar. The most studies discussed in this review showed a potential therapeutic effect of the Mediterranean diet rich in beneficial nutrients, on body weight, fat deposition, in correlation with modulation of the synthesis of gut microbiome. This literature review demonstrates a possible relationship between the metabolites of the microflora, the endotoxemia, obesity and Mets. The role of probiotics, prebiotics, and polyphe-nols in the prevention of obesity and Mets is of high importance in promoting healthy aging. The future challenge is to understand how different dietary patterns can regulate the composition of the gut microflora and whether these changes could be long-term.

Currently, active and intelligent packaging have been developed to solve the spoilage problem for rich protein foods during storage, especially by adding anthocyanin extracts. In such film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between active groups in anthocyanins and reactive groups in polymer chains. Additionally, active and intelligent film could monitor the spoilage of rich protein foods in response to pH change. Therefore, this film could monitor the sensory acceptance, and extending the shelf life of rich protein foods simultaneously. In this paper, the structure and functional properties of anthocyanins, the composite actions of anthocyanin extracts and biomass materials, and their reinforced properties of active and intelligent film were discussed. Also, the applications of this film in quality maintenance, shelf-life extension and quality monitoring for fresh meat, aquatic product and milk were summarized. The film that achieves high stability and continuous release of anthocyanins on demand will become an underlying trend in packaging applications for rich protein foods.

In the food sector, packaging is one of the important steps that ensures the safe, unspoiled, min-imum cost of storing, transporting and delivering the food that goes into production to the con-sumer. Food spoilage caused by foodborne pathogens and microorganisms is a serious problem in the food chain, reducing the shelf life of foods. Therefore, consumers' demands for more natural, disposable, biodegradable and recyclable antibacterial food packaging materials have considera-bly increased. This review covers a comprehensive current literature review of antibacterial food packaging, which includes with titles antibacterial agents, organic acids and other compounds, enzymes, bacteriocins, natural extracts, essential oils, application of encapsulation and antimi-crobial packaging. Research findings on antimicrobial food packaging used to extend the shelf life of foods were collected from online databases such as PubMed/MedLine, Wiley Online Li-brary, Scopus, Web of Science, and Google Scholar. In this review, the activities of different bio-materials and compounds used to extend the shelf life of foods were compared

Plants and plant-derived food products have been used for medicinal purposes since the ancient. Medicinal Plant-based functional foods or plant-based dietary compounds are a re-emerged interest for their therapeutic benefits and nutritive supports which has implicated in healthcare systems across the world. Neurological disorders are one of the greatest threats to public health and according to the World Health Organization, about 100 million people are affected globally by several neurological and mental ailments. In a traditional medication system, medicinal plants have been applied as both neuro-therapeutic purposes and micro-macro nutrients provider for the wellbeing of psychological states e.g. anti-depressant, anti-anxiety, anti-convulsions, anti-dementia, anti-psychotic, etc. Herein, it is a topic of great interest to present a conceptual aspect by reviewing relevant scientific literature about the plant-based functional foods or bioactive phytochemicals for the prevention and treatment of mental and neurological disorders. From the literature assessment, we have found that nutritional neuroscience is becoming an advanced research discipline and there has been a growing pile of evidence concerning the therapeutic use of plant-based functional foods and/or plant-derived food compounds for the management of neurologic health, evolving with promising impact over the time.

The ANTIATERO-ALIM study was a randomized, parallel design nutritional trial testing functional food (FF) diets against the usual diet recommended in the metabolic syndrome. Functional meals included balsamic vinegar from apples and honey and grape juice enriched with polyphenols from seeds of red grapes. 300 patients with metabolic syndrome were randomized into 4 groups: gr.1: FF + Ω-3 supplements, gr.2: FF, gr.3: Ω-3 supplements, gr.4: control. IRHOMA insulin resistance, plasma lipids and oxidative stress were assessed at inclusion and at 6 months. After 6 months there was a very significant decrease of oxidative stress in group 3, followed by a significant decrease in groups 1 and 2.

Effects of plastic deformation on the indentation feature of hot-rolled commercial pure titanium alloy were detected using microindentation. It was found that the most deformed sample experienced the largest indentation resistance and had the maximum dislocation density and the indentation size influenced the CP-Ti indentation feature. The Vicker hardness and energy dissipated demonstrated the significant influence of the dislocation motion and size effects on the indentation in the indentation deformation. The linear relation of the energy ratio which is related to the microstructures and the indentation depth ratio was obtained for hcp materials Titanium alloys.

The global environmental impact of plastic waste is significant, with only 9% being recycled, causing pollution and harming the environment and humans. Due to increased traffic, limited funding, and dwindling natural resources, Jordan's road network is deteriorating rapidly. Pavement performance can be improved through high-quality materials and sustainable construction practices. The research investigates using Polyethylene Terephthalate as a polymer additive in asphalt mixtures to enhance their properties. Basalt and limestone mixtures were applied to asphalt mixtures. The optimal binder content for the control mixture was 4.8% for basalt and 4.93% for limestone. When modified with 10% PET, the basalt mixture showed slightly better stability than the control mix, while higher PET proportions led to reduced strength. PET-modified mixtures consistently displayed higher flows and bulk densities, with a more pronounced impact on the basalt mixture. PET increased the air-void ratio in basalt but had minimal effect on VMA. PET offers economic and environmental advantages, saving 8.4% of the original bitumen cost. As a result, limestone mixture properties, which are inferior to basalt mixture properties, improved significantly compared to basalt mixture properties. PET has the potential to create sustainable and high-performing asphalt mixtures, providing valuable insights for road construction and environmental management.

Spike (S) protein of Coronaviruses help in receptor attachment and virus entry into the host cells. While S protein is required for virus entry, it is also important as an immunogen as it is the most accessible part of the virus architecture. S protein form knob like structures (viral spikes) protruding outwards in the form of homotrimers containing an S1 and S2 as monomers. Mutations in structural proteins of virus play crucial role in determining virulence and also in many instances influencing emergence of antibody escape variants and cellular tropism. In this paper we have performed in depth analyses of spike protein sequences from various parts of the world and tried to correlate the data with possible functional relevance of such mutations.

The concept of artisanal products has been largely discussed mainly due to concerns about the inappropriate use of the term that may cause confusion for the consumers. Cheeses are important food models to evaluate consumers’ and producers’ perception about artisanal foods worldwide. Thus, the objective of the present study was to evaluate the perception of consumers and cheesemakers towards artisan foods, focusing on artisanal cheeses. For this purpose, two focus group were performed either with cheese producers and with consumers to discuss the topic. Colonial and Serrano cheeses, traditional and cultural dairy products in Brazil, were used as food model for the discussion. Producers and consumers related artisan foods to small scale of production, handicraft and freshness. Affective memories were also an important issue related to artisanal cheeses. For cheesemakers, artisan cheeses must be produced with unpasteurized milk, which was not cited by consumers. Consumers disclosed the intention of pay a premium price for food products that present artisan seals on front-package-label, mainly due to the guarantee of acquiring a quality product. The confusion about artisanal and traditional food concepts were observed, which is a subject to be deeply evaluated further. The findings provide useful implications to policy makers and institutions that can influence citizens’ attitudes and consumption patterns of artisanal products.

In 2016, two special issues have been launched and attended in this journal, "Challenges in New Technologies for Security" (http://www.mdpi.com/journal/challenges/special_issues/tech_security) and “Food Microbiology: Technologies and processes, microbiology analysis methods, and antimicrobials” (http://www.mdpi.com/journal/challenges/special_issues/food-microbiology). In this editorial, I will review one of the topics of biological hazards detection, i.e. the rapid analysis of biological agents (DNA and antigens of fungi, bacteria, and viruses) and their toxins.

This study focuses on the increased risk of high heat release and asphyxiation (toxic gas poisoning) in the event of a fire of polyurethane (PU) and MDF-based building materials, which are commonly used in building fires. Among them, polyurethane (PU) building materials are essential for buildings except in Europe and some other countries due to their excellent thermal insulation performance, but problems of short-term heat release and spread of toxic gases in the event of a fire continue to occur. To overcome these problems, researchers are actively working on introducing various flame retardants into building materials. Therefore, in this study, we produced a laboratory-sized (500mm*500mm) plate flame retardant board that can be utilized as a building material with a lower heat release rate and a lower toxicity index by mixing expanded graphite and ceramic binder as flame retardants in a main material based on the cellulose of waste paper by replacing the existing building materials with a hot-press method. According to the ISO-5660-1 test on the heat release rate of the plate flame retardant board, the THR value was 2.9 (MJ/m2) for 10 minutes, showing an effect of reducing the THR value by 36.3 (MJ/m2) compared to the THR value of 39.2 (MJ/m2) of the specimen made using only paper. In addition, the toxicity index of the flame retardant board was checked through the NES 713 test. As a result, the test specimen showed a toxicity index of 0.7, which is 2.4 lower than the toxicity index of 3.1 of MDF, which is utilized as a conventional building material. Based on the results of this study, the cellulose fire retardant board showed the effect of reducing the heat release rate and toxicity index of building materials in a building fire, which reduces the risk of rapid heat spread and smoke toxicity. This has the potential to improve the evacuation time (A-SET) of evacuees in fires. It is also important to show that recycling waste paper and utilizing it as the main material for building materials can be an alternative in terms of sustainable development.

The microstructure of the coating during hot-dip galvanizing under industrial conditions of two structural steels, a low-silicon ASTM A36 steel and a high-silicon Q345B steel, both of commercial quality, have been characterized for industrial-relevant times. For both cases it is noted that the formation of the Fe-Zn phases begins in early stages during the heating of the steel, a situation in which all the phases are in the solid state. The characterization was carried out through traditional metallographic techniques including SEM-EDS and DRX equipment. The evolution in time of the microstructure of both steels is examined, being able to observe that the mechanism by which silicon accelerates the formation of Fe-Zn phases in galvanizing is related to the change in the energy of the interfaces caused by a silicon accumulation in the liquid phase in contact with the ζ layer. These results provided us with a deeper understanding of the phase evolution in the hot-dip galvanizing of high silicon steels.

The use of biodegradable materials has a growing field of application due to environmental concerns, however, scientific research on incremental forming using biomaterials is scarce. Thus, this study focuses on the single point incremental forming (SPIF) process applied to a composite sheet that combines a biodegradable thermoplastic matrix (Solanyl) reinforced with natural fibres (flax). The influence of the process parameters on the final geometry is determined, evaluating the effect of the following factors: step depth, wall angle and temperature reached during the process. Additionally, a heated aqueous medium is incorporated which facilitates the formability of the composite sheets. This method is especially useful for materials that have poor formability at room temperature. The benefits of using controlled heat include the reduction of formation forces applied to the plate, improved accuracy due to the reduction of elastic recovery, and the manipulation of the samples remarkably close to the glass transition temperatures. Through this experimental study with the variables analysed, a maximum shaping depth of 310 mm is obtained. These results confirm that the single point shaping used with bioplastic materials is possible and has positive outcomes for incremental forming.

The high volume of water in molasses has made this study serious. The reason is that using molasses as a partial replacement without treatment significantly affects the rheological properties of the neat bitumen and increases the likelihood of moisture susceptibility of the hot-mix asphalt (HMA) pavement structure and create fractures of aggregate particles. Therefore, to use molasses as a partial replacement without affecting the structural integrity of the pavement, this study proposed a treatment method before blending it with petroleum-based bitumen. A series of experiment was conducted to accomplish the objective of this paper, including convectional tests, Fourier transform infrared (FTIR) test, amplitude and frequency sweep test, performance grade (PG) determination test, and multiple stress creep recovery (MSCR) tests. The IR spectra show that carbonyl index decreased with increasing molasses percent. There was PG improvement from the control grade to PG64 and PG70 when the base binder modified with 5-20% molasses and aged with rollingl thin film oven (RTFO) respectively. At the temperature 58oC nonrecoverable creep compliance at 3.2 kPa (Jnr3.2kPa) was decreased for each percent replacement. This led to improving the rutting potential. As well, at a temperature of 64oC the Jnr value was decreased only for 5% replacement, and then the Jnr value was gradually increased for the remaining percent replacement. Overall, this study revealed that treated molasses can be used as a partial replacement to enhance the rheological properties of the base bitumen and thus it can potentially be used to produce a sustainable bio-asphalt binder.

Cylindrical Fe-6.5wt.% Si bars with 7.5 mm in diameter were successfully fabricated from as cast ingot through three rolling stages within 10 passes: rough rolling at 850–900 °C and 8–10 m/min, medium rolling at 800–850 °C and 10–15 m/min, and finish rolling at 800–850 °C and 12–18 m/min. The evolution of microstructure, texture and ordered structure, and the mechanical property are investigated. The results showed that the grains were refined by the hot bar rolling. Area fractions of the {100}<011> oriented grains and the {011}<100> oriented grains decreased to 0 during the hot bar rolling. Whereas, the {100}<001> component, the {011}<211> component and the {112}<110> component increased, and γ fiber with {111}<110> component was dominant. DO₃ ordered phase were suppressed, and B2 ordered domains were refined after the hot bar rolling. Ductility of the as rolled bar was higher than that of the rotary swaged bar, due to the absence of the DO₃ ordered phase and the fine grains in the rolled bar. Hence, the hot bar rolling technology is an excellent process to fabricate the Fe-6.5wt.% Si bars.

Parents play an important role in shaping the eating habits of their children through: appropriate selection of food products, snacking between meals and appropriate exposure to information from television advertisements, the press or the Internet. The level of parents' knowledge about proper nutrition and substances added to food is therefore crucial in promoting appropriate dietary choices in children and adolescents in order to prevent diet-related diseases. Objectives: Assessment of the consumption of snack foods by children and adolescents according to the surveyed parents and analysis of parents' knowledge about additional substances in food. Methods: The study was conducted among 129 parents of students from selected primary schools. The research tool was an original survey questionnaire consisting of 24 questions. Survey interviews were conducted with parents during meetings at schools. Statistical analysis was performed using the Pearson ch2 test, the significance level was set to p&lt;0.05. Results: Parents most often indicated sweets, confectionery products and sweetened drinks (25%) and vegetables or fruit (21%) as the form of snack for their children. 46% of children and adolescents drank sweetened drinks at least once a day. Parents had an average level of knowledge about food additives. Significant correlations were found between the level of knowledge of parents of school-age children about food additives and their level of education. Parents' knowledge and education did not significantly influence the level of snack consumption by their children. Children's eating behavior should be considered unsatisfactory. Conclusions: Research has shown the need for parents to be educated about food additives and to pay more attention to reading food labels so that they can reliably prepare their children to make the right food choices. Measures should be implemented to improve the eating habits of children and adolescents.

The general coupling between particle transport and ionization-recombination processes in hot plasma is considered on the key concept of equilibrium charge state (CS) transport. A theoretical interpretation of particle and CS transport is gained in terms of a two-dimensional (2D) Markovian stochastic (random) processes, a discrete 2D Fokker-Plank-Kolmogorov equation (in charge and space variables) and generalized 2D coronal equilibrium between atomic processes and particle transport. The basic tool for analysis of CS equilibrium and transport is the equilibrium cell (EC) (two states on charge and two on space), which presents (i) a unit phase volume, (ii) the characteristic scale of local equilibrium, (iii) a comprehensive solution for the simplest nonlinear relations between transport and atomic processes. The approach opens up new perspectives on transport studies: (i) the direct modelling of equilibrium and transport of impurity using the atomic data base, (ii) recovery of the complete recombination rate profile based on knowledge of density profiles and ionization rate profiles, (iii) the local transport analysis, based on the reduction of the equilibrium set to the single EC (in particular, central or edge), (iv) analysis of the reduced transport coefficients (diffusion and convection) on the density profile measurements.

The changes in consumer preferences and the increasingly competitive global market have demanded that food entrepreneurs engage in innovative value-added activities. The date is a delicatessen fruit known by its content of active compounds (e.g., dietary fiber and antioxidants) and its biological activity which has a vast potential in the design of new products such as bioactive ingredients, sugar substitutes, dietary supplements, functional foods, among others. In the current paper, innovative approaches to the value addition to date fruits and their processing by-products have been reviewed from recent high-quality scientific works. New processes such as ultrafiltration and hydrothermal treatments are shown as a useful alternative to obtain differentiated date-based ingredients (e.g., fiber concentrates, sap syrups, and date powders). Moreover, the use of date fruits and their byproducts as natural sources of value-added active compounds in the preparation of dairy, meat, and bakery and cereal products is also presented.

In the world industry plant, solid and solid metals are always in contact even their motions not independent. Modeling of rolling die contact with slab primarily needs to describe the Tribology of contact phenomena. Consideration of continuum theory of rolling contact how a contact region is formed between rolling die and slab, and how the tangential force is distributed over the contact area with coefficient of friction is important. The central concern of numerical model is used in this work to indicate a set of equations, derived from the contact principle, that transfer the physical event into the mathematical equations including the laws of nature, such as newton’s laws, boundary conditions, state of stresses and their derivatives at particular time and locations. In this paper the elasticity stress behavior of rolling die contact with slab for number of cyclic loads is modeled. The model is including new proposed constitutive equations for discontinuity of the velocity, pressure distribution in rolling contact from the enter side to exit side of the neutral point. To verify the model, finite element simulation and experimental data from the literature are considered. The results show good agreement with finite element simulation and experimental data.

The flow behavior of Fe-6.5wt.%Si alloys during hot compression was investigated at temperatures 650–950 °C and strain rates 0.01–10 s^-1. The results showed that the flow stress depended distinctly on the deformation temperatures and strain rates. The flow stress and work hardening rate increased with the decrease of temperature and the increase of strain rate. The activation energy under all the deformation conditions was calculated to be 410 kJ/mol. The constitutive equation with hyperbolic sine function and Zener–Hollomon parameter was developed. The peak stress, critical stress, and steady-state stress could be represented as σ=A+Bln(Z/A). Dynamic recrystallization occurred under the deformation conditions where the values of Z were lower than 10²⁰. Processing maps were established to optimize the processing parameters. The power dissipation efficiency decreased in the high temperature and low strain rate region, increased in the high temperature and high strain rate region, and remained unchanged in other regions with the increase of true strain. Furthermore, the unstable area expanded. The true strain of 0.7 was the optimum reduction according to the processing map. Based on the analysis of surface quality, microstructures, and ordered structures, the optimized processing parameters for the Fe-6.5wt.%Si alloys were the temperature and strain rate of higher than 900 °C and 0.01–10 s^-1, respectively, or 800–900 °C and lower than 0.4 s^-1, respectively.

This study aimed to investigate the occurrence of the artificial sweetener aspartame (E951) in a wide range of foods and beverages sampled by food control authorities in Germany between 2000 and 2022. The dataset was obtained through the Consumer Information Act. The results showed that aspartame was present in a wide range of product groups tested, most commonly in powdered drink bases (84%) and flavored milk drinks (78%). In the solid food groups, the highest mean aspartame content was found in chewing gum (1543 mg/kg, n=241), followed by sports foods (1453 mg/kg, n=125), fiber supplements (1248 mg/kg, n=11), powdered drink bases (1068 mg/kg, n=162), and candies (437 mg/kg, n=339). Liquid products generally had the highest aspartame content in diet soft drinks (91 mg/l, n=2021), followed by regular soft drinks (59 mg/l, n= 574), flavored milk drinks (48 mg/kg, n=207), and mixed beer drinks (24 mg/l, n=40). These results suggest that aspartame is widely used in foods and beverages in Germany and that certain product groups contain higher concentrations of the sweetener than others. However, the levels of aspartame found were generally within the legal limits set by the European Union. These findings provide the first comprehensive overview of aspartame in the German food market and may be particularly useful in informing the forthcoming working groups of the WHO International Agency for Research on Cancer (IARC) and the WHO/FAO Joint Expert Committee on Food Additives (JECFA), which are in the process of evaluating the human health hazards and risks associated with the consumption of aspartame.

Food exchange lists have been widely used in dietary practice in health and disease situations, but there are still no exchange lists for sports foods. The aim of this study was to develop a sports foods exchange list based on previously published statistical criteria. A cross-sectional study of the nutritional composition of sports foods, regarding macronutrients and energy, was carried out. A total of 323 sports foods from 18 companies were selected and divided into seven groups: sports drinks; sports gels; sports bars; sports confectionery; protein powders; protein bars; and liquid meals. A sports foods composition database based on portion size was created. Food exchange groups, with the definition of the amounts - in grams - of each sports foods within each group, were designed using the same methodology and statistical criteria as previously published. The nutritional composition of the portions usually consumed by athletes and/or recommended in commercial packaging was used to calculate the mean energy and macronutrient values for each group. Within each sports foods group, different subgroups were defined due to differences in the main and/or secondary macronutrient. The mean nutrient values of each exchange group and the subgroups were determined according to previously established rounding criteria. This sports foods exchange list, made up of commercial sports products, is a novel tool for dietetic practice. Its management will allow dietitians to adapt dietary plans more precisely to the training and/or competition of the athlete.

Eco-friendly and low-cost water-based nanolubricants containing rutile TiO2 nanoparticles (NPs) were developed for accelerating their applications in industrial-scale hot steel rolling. The lubrication performance of developed nanolubricants was evaluated in a 2-high Hille 100 experimental rolling mill at a rolling temperature of 850 ℃ in comparison to that of pure water. The results indicate that the use of nanolubricant enables to decrease the rolling force, reduce the surface roughness and the oxide scale thickness, and enhance the surface hardness. In particular, the nanolubricant consisting of 4 wt% TiO2, 10 wt% glycerol, 0.2 wt% sodium dodecyl benzene sulfonate (SDBS) and 1 wt% Snailcool exhibits the best lubrication performance by lowering the rolling force, surface roughness and oxide scale thickness up to 8.1%, 53.7% and 50%, respectively. The surface hardness is increased by 4.4%. The corresponding lubrication mechanisms are attributed to its superior wettability and thermal conductivity associated with the synergistic effect of rolling, mending and laminae forming that are contributed by TiO2 NPs.

Vitamin D3 deficiency is a global phenomenon, which can be coped with supplementation and food fortification. However, vitamin D3 bioaccessibility may depend on factors, such as matrix composition and interactions throughout the gastrointestinal tract. This research focused on the effect of different matrices on vitamin D3 content during digestion, and the effect of pH on its bioaccessibility. The INFOGEST protocol was employed to simulate digestion. Three different types of commercial supplements, two foods naturally rich in vitamin D3, and three fortified foods were investigated. High-Performance Liquid Chromatography was used to determine the vitamin D3 initial content in supplements and foods, as well as after each digestion stage. Results indicated that foods exhibited higher bioaccessibility indices compared to supplements, and a higher percentage retention at the end of the gastric phase. The pH study revealed a positive correlation between increased gastric pH and the corresponding content of vitamin D3. Interestingly, exposing the matrix to low pH during the gastric phase resulted in an increased intestinal content of D3. Vitamin D3 is more bioaccessible from foods than supplements, and its bioaccessibility is susceptible to changes in gastric pH. Fasting conditions (i.e. gastric pH=1) enhances vitamin’s bioaccessibility.

The official recommendations to manage COVID-19 in the outpatient setting focus on high-cost drugs (remdesivir, nirmatrelvir-ritonavir, molnupiravir), suffering from many problems. Therefore, one may consider also other treatments meeting these criteria: • promising effectiveness, based on favorable randomized controlled trials (RCTs) of sufficient validity. Even without definitive evidence, physicians and informed patients can consider them if they are also: • safe, to the state of knowledge • with a very favorable opportunity cost • biologically plausible/not implausible • accessible • without major commercial sponsors in the trials promoting them, and with researchers without major conflicts of interests. The main focus is on a limited group of functional foods and some their active ingredients, with further mention of other substances of different origin, yet fully meeting all the aforementioned criteria. The functional foods and substances described and discussed certainly do not cover all the known effective therapies for COVID-19 (in one case also for Long-COVID), but the only therapies proposed in this paper currently satisfy all the above criteria. The supporting scientific evidence will favor meta-analyses of RCTs that include the most definitive outcome: all-cause mortality, i.e. the outcome that most fully informed people tend to prioritize. Furthermore, the reported evidence favors clinical studies of the most valid design, i.e. RCTs.

Diabetes mellitus (DM) comprises a range of metabolic disorders characterized by high blood glucose levels caused by defects in insulin release, insulin action, or both. DM is a widespread condition that affects a substantial portion of the global population, causing high morbidity and mortality rates. The prevalence of this major public health crisis is predicted to increase in the forthcoming years. Although, several drugs are available to manage DM, these are associated with adverse side effects, which limits their use. In underdeveloped countries, where such drugs are often costly and not widely available, many people continue to rely on alternative traditional medicine, including medicinal plants. The latter serve as a source of primary healthcare and plant-based foods in many low and middle-income countries. Interestingly, many of the phytochemicals they contain have been demonstrated to possess antidiabetic activity such as lowering blood glucose levels, stimulating insulin secretion and alleviating diabetic complications. Therefore, such plants may provide protective effects that could be used in the management of DM. The purpose of this article was to review the medicinal plant-based foods traditionally used for the management of DM, including their therapeutic effects, pharmacologically-active phytoconstituents and antidiabetic mode of action at the molecular level. It also presents future avenues for research in this field.

Hypertension (HTN) is the foremost contributor to cardiovascular diseases (CVD), which remain a leading cause of death. However, adherence to the properly prescribed dosage form is critical and challenging for patients with chronic diseases such as HTN to prevent illness progression and death. The study’s objective was to develop AMB-loaded subcutaneous implants to reduce the frequency of administration, thus improving patient compliance during HTN management. AMB subcutaneous implants were prepared using continuous hot melt extrusion technology using PCL and PLGA with dimensions of 7.5 cm (length) by 2 mm (diameter). The implants were characterized for thermal characteristics, drug-excipient incompatibilities, surface morphology, fracturability, in vitro release, and stability studies. DSC showed that the drug was in the crystalline state in the fabricated implants. Scanning Electron Microscopy (SEM) revealed a smooth surface. The lead formulation presented good drug content, showed an extended drug release profile over 30 days, and followed zero-order release kinetics with a mean dissolution time of 15 days. The formulation was stable over 30 days in accelerated stability conditions (the last time point was tested, 40℃/75% RH), and the release profile was similar to the initial drug release profile. The lead formulation showed good fracturability during textural analysis. Therefore, the hot melt extruded implants could be an alternative management strategy for conventional amlodipine besylate (AMB) formulation.

In this paper, through high-temperature tensile tests of 55NiCrMoV7 steel, the high-temperature fracture behavior, microstructure evolution and carbide distribution characteristics of both thermal-mechanical coupling zone (fracture zone) and thermal stress zone (clamping zone) at different temperatures were studied. Intrinsic relationship between high temperature fracture and carbides types, distribution and size were revealed and evolution mechanism of microstructure near cracks in 55NiCrMoV7 hot-working die steel during high temperature deformation was clarified. Samples were stretched at different temperatures from 25 °C to 700 °C, and microscopic examinations were carried out by using SEM and TEM. The results showed that: With the increase of temperature, tensile strength and yield strength decreased, elongation and reduction of area increased, and fracture mode changed from brittle fracture to ductile fracture by transition temperature at about 400℃. During high temperature deformation, the grain dislocation density decreased, the tempered martensite decomposed, recovered, recrystallized, and then grain grew. M7C3 and M23C6 carbides precipitated and grew along the grain boundary, and a small amount of fine granular MC carbides were dispersed in the grain. The work done by the external force on the deformation zone would cause the temperature of it to be higher than tensile temperature, which provides thermodynamic conditions for the re-dissolution of small carbides near the fracture zone and the grain growth of large carbides, resulting in the decrease of small carbides and increase of large carbides in thermal-mechanical coupling zone.

Paper-based analytical devices have been substantially developed in recent decades. Many fabrication techniques for paper-based analytical devices have been demonstrated and reported. Herein we report a relatively rapid, simple, and inexpensive method for fabricating paper-based analytical devices using parafilm hot pressing. We studied and optimized the effect of the key fabrication parameters, namely pressure, temperature, and pressing time. We discerned the optimal conditions, including pressure of 3.8 MPa (3 tons), temperature of 80oC, and 3 minutes of pressing time, with the smallest hydrophobic barrier size (821 µm) being governed by laminate mask and parafilm dispersal from pressure and heat. Physical and biochemical properties were evaluated to substantiate the paper functionality for analytical devices. Wicking speed in the fabricated paper strips was slightly slower than that of non-processed paper, resulting from reducing paper pore size. A colorimetric immunological assay was performed to demonstrate the protein binding capacity of the paper-based device after exposure to pressure and heat from the fabrication. Moreover, mixing in two-dimensional paper-based device and flowing in a three-dimensional counterpart were thoroughly investigated, demonstrating that the paper device from this fabrication process is potentially applicable as analytical devices for biomolecule detection. Fast, easy, and inexpensive parafilm hot press fabrication presents an opportunity for researchers to develop paper-based analytical devices in resource-limited environments.

Bacteria are the major pathogens affecting food safety and foods of animal origin are main vehicles of human illness since food animals are the main reservoirs for many food-borne pathogens. Moreover, emergence and spread of multidrug-resistant food-borne bacterial pathogens become a significant public health concern globally. A cross-sectional study was conducted from October 2019 to July 2021 to estimate the prevalence, identify associated factors, and determine antibiotic resistance pattern of Salmonella species from foods of bovine origin in Dessie and Kombolcha towns. A total of 384 samples were collected. Simple and systematic random sampling techniques were employed for sampling milking cows and carcasses among cattle slaughtered at abattoirs, respectively. Samples from milk tanks, milk products, and beef were also selected randomly. Salmonella species were isolated and identified according to recommended standard bacteriological protocols. All the detected Salmonella species isolates were screened for in vitro antimicrobial susceptibility using agar disc diffusion method against 12 antimicrobial disks. The collected raw data were analyzed using descriptive and inferential analysis techniques. The overall prevalence rate of Salmonella species was 7.0%. The highest prevalence rate of Salmonella species (16.7%) was obtained from milk tank samples but not detected in milk products. Multidrug resistance to three and more than three drugs was observed among all isolated Salmonella species. All Salmonella species isolates (100.0%) were found to be resistant to Erythromycin, Tetracycline, and Vancomycin. The majority of the isolates (96.3%) were also resistant to Doxycycline and Polymyxin B. On the other hand, all isolates (100.0%) were sensitive to Gentamicin and Ciprofloxacin. The detection of multidrug-resistant Salmonella species showed that foods of bovine origin produced in the study sites were not safe for consumption. Hence, preventive measures are required to reduce bacterial contamination, concurrently to improve the wholesomeness and safety of foods of bovine origin.

Consumption of ultra-processed foods is associated with abdominal obesity, but this association has not yet been investigated in individuals on hemodialysis. This cross-sectional study, developed with 1014 individuals, aimed to analyze the prevalence of abdominal obesity and its association with the consumption of ultra-processed foods in individuals on hemodialysis. Consumption of ultra-processed foods was measured using a questionnaire, whose list of foods was based on the Surveillance System of Risk and Protective Factors for Chronic Non-Communicable Diseases through Telephone Enquiry. Waist circumference was used to determine the presence of abdominal obesity. The difference in proportions between the independent variables and the outcome was verified using Pearson's chi-square test. Hierarchical logistic regression was used to determine the association between the outcome and the independent variables. The prevalence of abdominal obesity was 77.22%. In the final model, higher consumption of ultra-processed foods, be male and an adult, have between 8 and 11 years of schooling and practice physical activity below the recommended level increased the chances of having abdominal obesity. The research provides a basis for the creation and improvement of public policies that promote improvements in these health determinants.

Cholesterol is a lipid-derived substance found in lipoproteins and cell membranes. It is also one of the main sources for the production of bile acids, vitamin D, and steroid hormones. Today, foods are evaluated by consumers not only according to their taste and nutritional content but also according to their effects on consumer health. For example, many consumers choose foods according to their cholesterol level. The cholesterol in the food can directly affect the blood cholesterol level when consumed, which can lead to cardiovascular diseases. High levels of cholesterol can lead to diet-related human diseases such as cardiac arrest, paralysis, type II diabetes cerebral hemorrhage. In societies with high living standards, interest in and consumption of foods that lower or have low cholesterol levels have increased recently. Accordingly, efforts to increase the variety of foods with reduced cholesterol levels are on the rise. This has indirectly insulted in accurate measurement of cholesterol levels in blood and food being of great importance. Classical chemical, enzymatic, colorimetric, polarographic, chromatographic, spectrophotometric methods, and enzymatic, nonenzymatic, and electrochemical sensors and biosensors are used for the determination of cholesterol in foods. The purpose of this review is to reveal and explore current and future trends in cholesterol detection methods in foods. The review will summarize the most appropriate and standard methods for measuring cholesterol in biological components and foods.

Background: Considering its deleterious effects on health, as well as the importance of information to support actions, strategies and public policies, this study was aimed to identify and classify the risk factors for consumption of ultra-processed foods among Brazilian adolescents. Data sources: targeting observational studies involving samples of Brazilian adolescents (11 to 19 years old), which evaluated possible associations between the consumption of ultra-processed foods and individual, interpersonal, environmental and public policies variables, in October 2022, a systematic review was conducted, consulting electronic databases (Lilacs, Pubmed, Scielo, Scopus and Web of Science), Google Scholar and the reference lists of included articles. Data synthesis: The descriptive synthesis consisted of 11 papers, representing nine original studies. In general, the consumption of ultra-processed foods was associated with different individual, interpersonal and environmental variables. More specifically, the following variables can be highlighted: sedentary behavior (specially screen time), studying at a private school, having a higher Body Mass Index and being female. Conclusions: Based on this evidence, it is important to direct actions, strategies and public policies aimed at confronting the consumption of ultra-processed foods for these groups.

Bisphenol A diglycidyl ether (BADGE) is widely existed in the inner coating of canned foods. It migrates into food and generate various derivatives in the process of storage, such as Bisphenol A (2, 3-dihydroxypropyl) glycidyl ether (BADGE·H2O), Bisphenol A (3-chloro-2-hydroxypropyl) glycidyl ether (BADGE·HCl) and Bisphenol A (3-chloro-2-hydroxypropyl) (2, 3-dihydroxypropyl) glycidyl ether (BADGE·HCl·H2O), which have negative effects on human health. A gold nanoparticle-based immu-nochromatographic assay for simultaneous detection of BADGE and its derivatives was developed by using a broad-spectrum polyclonal antibody, and the detection can be finished in 15 min. The visuali-zation of results was processed by Adobe Photoshop CC software to achieve quantitative analysis and the detection limit (IC15) is 0.97ng/mL. The recoveries of BADGE and its derivatives at various spiking levels in canned food samples ranged from 79.86% to 93.81%. The detection results of the proposed immu-nochromatographic assay were also validated by HPLC analysis, and got good consistency (R2=0.9580).

Inconsistent results published in previous studies make it difficult to determine the precise effect of consumer knowledge on their acceptance of functional foods, which were developed to improve consumers’ health status by providing adequate nutrition. We conducted a systematic review and meta-analysis by identifying and collecting relevant literature from three databases. Of the 1050 studies we reviewed, we included 40 in the systematic review and 18 in meta-analysis. Based on the focus of each included study, we operationally defined knowledge as knowledge of the functional food concept, nutritional-related knowledge, and knowledge of specific functional products. Results from the systematic review indicate that most participants from the included studies had a low level of knowledge, especially nutrition-related knowledge associated with consuming functional foods, and they were generally not familiar with the concept of functional foods. It is possible that participants’ level of knowledge was influenced by their demographic characteristics (e.g., age, gender, educational level, marital status, nationality). Results from the meta-analysis generated a summary effect size (r = 0.14, 95% CI [0.05; 0.23]), measured by the correlation coefficient r, which indicates that a small positive relationship exists between consumers’ level of functional foods knowledge and their acceptance of functional foods.

Worldwide initiatives currently aim to reduce free sugar intakes, but success will depend on consumer attitudes towards sugar and the alternatives. This work aimed to explore attitudes towards sugar, sweeteners and sweet-tasting foods in the general public of the UK, including attitudes towards personal consumption and related policies. Focus groups and interviews were conducted with 34 adults (7 males, ages: 18-65 years). Thematic analysis identified six themes: ‘Value’ (e.g. pleasure, emotions), ‘Angle’ (e.g. disinterest), ‘Personal Relevance’ (to be concerned and/or change one’s own behaviour), ‘Personal Responsibility’ (one has an active relationship with these food items), ‘Understanding’ (the acquisition, comprehension and application of information surrounding these food items) and ‘It’s Not Up to Me’ (a passive approach towards these food items, because intake is subjected to other factors). Both positive and negative attitudes towards sugar, sweeteners and sweet-tasting foods were expressed in all themes, largely dependent on the individual. Potential strategies for reducing free sugar intakes were also reported, but differences in likely value were suggested by different individuals. Future work should assess associations between attitudes and intakes. For greatest population benefit, evidence of the dominant attitudes in those in greatest need of reduced free sugar intakes would be of value.

Extreme climates such as droughts and hot extremes, may result in marked damage to crop yields and threaten regional and global food security. Maize is a major grain crop in Liaoning Province, severely affected by drought and hot events. The objective of this study is to advance an approach to estimate the risk of crop yield reduction under the compound dry-hot events (CDHE) in Liaoning Province. Results show that the ratio of stations experiencing compound dry-hot events during the twelfth leaf and maturity stage tended to increase on the time scale. On a spatial scale, the frequency of compound dry-hot events in central Liaoning Province was relatively low during the whole and various reproductive periods of maize. In addition to the twelfth leaf, western Liaoning Province is prone to compound dry-hot events. The high-risk area for the occurrence of the compound dry-hot events in maize is Chaoyang City, located in the western part of Liaoning Province, and the cities in the low-risk area account for about 64.3% of the total number of cities in Liaoning Province, mainly in the central and northern parts of Liaoning Province. Generally, this study emphasizes focusing on the impacts of compound dry-hot events on agricultural production and provides an index to assess the risk of compound dry-hot events on maize production.

On the aero-engine combustor liner, a phenomenon of overheating resembling a hot spot exists, accompanied by a preferential peeling of the YSZ thermal barrier coating that will negatively affect the service life of the component. The temperature gradient of the hot spot may affect the YSZ fracture pattern.In this paper, the morphological and property changes of YSZ sintering is investigated experimentally, and a coupled analysis of the YSZ Crack Propagation Mode under the hot spot is performed using ABAQUS. The results show that the pore fractal size D of YSZ increases by 15%. Inside the hot spot region, the coating has a shear stress of 75MPa. By inserting Cohesive units globally in the model to simulate the random crack initiation and propagation, unlike the thinning of YSZ layered peeling caused by uniform superheating, hot spot will cause the crack initiation at the tip of the pores inside the coating and the oblique propagation, eventually forming an oblique crack connection through the pores. When the temperature gradient reaches 30K/mm, the crack propagation is 40% greater than in a uniform temperature field; consequently, the YSZ in the hot spot boundary region with a greater temperature gradient results in more severe bulk peeling.

In this paper, in order to provide proper parameters for the preparation of semi-solid billets, the semi-solid annealing of hot-rolled 2A14 Al alloy was investigated. The microstructure was characterized by X-ray diffraction (XRD), scanning electron microscope (SEM) with X-ray energy dispersive spectrometer (EDS) and electron backscattered diffraction (EBSD), scanning transmission electron microscope (STEM). XRD results show that with the increase of temperature, equilibrium θ-Al2Cu gradually dissolved in the matrix. The EDS results of SEM and STEM show that there were coarse θ-Al2Cu phase, ultra-fine precipitate Al(MnFeSi) or (Mn, Fe)Al6 phase and atomic clusters in the microstructure. EBSD results show that the recrystallization mechanism was dominated by continuous static recrystallization (CSRX), the homogeneous nucleation occurred when the sample was heated to near solidus temperature, and CSRX happened in the semi-solid temperature. In the process of recrystallization, the micro-texture changed from preferred orientation to random orientation. A variety of experimental results show that static recrystallization (SRX) occurred at semi-solid temperature due to the blocking effect of atomic clusters on dislocation slip and the Zener drag effect of fine precipitates on low angle grain boundaries (LAGBs) disappeared with melting at semi-solid temperature.

The building sector is the largest consumer of energy and there are still major scientific challenges in this field. The façade, being the interface between the exterior and interior space, plays a key role in the energy efficiency of a building. In this context, this paper focuses on a ventilated bioclimatic wall for NZEB zero energy buildings. The objective of this study is to investigate an experimental set-up based on a Hot Box allowing characterizing the thermal performances of the ventilated wall. A specific ventilated prototype and an original thermal metrology has been developed. This paper presents the ventilated prototype, the experimental set-up and experimental results on the thermal performances of the ventilated wall. The influence of the air space thickness and the air flow rate on the thermal performances of the ventilated wall is studied.

In this study, the hot deformation of Cu-0.55Sn-0.08La (wt%) alloy was studied by gleeble-3180 testing machine at deformation temperatures of 400-700oC and various strain rates. The stress-strain curve showed that the hot deformation behavior of Cu-0.55Sn-0.08La (wt%) alloy was greatly affected by work hardening, dynamic recovery, and dynamic recrystallization. The activation energy Q was calculated as 287.141 kJ/mol , and hot compression constitutive equation was determined as ε ̇=[sinh(0.006388σ)]^12.123∙exp⁡(37.7505-287.141/RT). The microstructural evolution of the alloy during deformation at 400oC revealed the presence of both slip and shear bands in the grains. At 700oC, dynamic recrystallization grains were observed but recrystallization was incomplete. In sum, these results provided the theoretical basis for continuous extrusion process of alloys with promising future use.

In order to understand the hot deformation behavior of novel Cu/Al laminated composites, isothermal hot compression tests were conducted by Gleeble-1500D thermo-mechanical simulator. And the effect of bonding interface, deformation temperature and strain rate on the deformation behavior was analyzed. Results show that under the interface constraint effect, soft Al layer trends to flow synchronously with hard Cu layer. And further microstructure examinations indicate the cooperative deformation capability of Cu/Al composites increases with increasing stain rate and decreasing deformation temperature. Strain hardening exponent, calculated based on the true stress-true strain data, also proves the effect of deformation temperature and strain rate on the cooperative deformation behavior. Meanwhile, unique composites structure allows the Al matrix to exhibit the characteristic of dynamic recrystallization during the hot deformation process. Lastly, strain compensated Arrhenius-type constitutive equation was employed to describe the coupling effect of temperature, strain rate and strain on the flow stress.

Experimental measurement of porous polypropylene (PP) using the DTC-25 TA laboratory equipment and hot box test has been compared. The thermal conductivity of materials indicates the insulation capability of building materials. Excellent building materials will have a lower thermal conductivities value as well as other building insulator performance metrics. While results show that increasing the volume fraction of fluid in the porous PP has an inverse association with the thermal conductivity of the material as predicted by porous media theories, there is a marked difference in the measured values of the thermal conductivity using the two methods. The thermal conductivity values of porous from DTC-25 and hot box test were 0.21 and 0.0033 W/mK, respectively. The difference in the thermal conductivity values was due to the misapplication of the Fourier’s guarded heat flow model in the DTC-25 device to a convective fluid porous medium material.

Since the energy sector is the main source of greenhouse gases, it has the highest potential for improvement. Improvements can be achieved by generating energy from renewable sources. Combined with thermal energy storage, concentrating solar power plants represent a promising technology for dispatchable renewable energy, ensuring a stable energy supply even in remote areas without contributing to greenhouse gas emissions during operation. However, it is important to note that greenhouse gases and other polluting emissions may occur during the manufacturing process of concentrating solar power plant components. This work analyses the design of the receiver to produce thermal energy for the existing solar dish CSP plant at the Energy Center of the Politecnico di Torino. The objective of this plant is to produce hot water for a small case study. Considering the average solar irradiance for Turin equal to 800 W/m2, the surface heat flux was obtained from the first part of the analysis, which was used to obtain the maximum internal temperature in the receiver equal to 873.7 °C. The maximum temperature obtained was a constraint for the selection of the material for the solar receiver. Of the various possibilities, copper was chosen. In the second part of the work, a Life Cycle Assessment was carried out to compare the emissions generated during the production of the main components of the CSP plant with the emissions generated by the methane-fuelled water heater that produces the same amount of water as the CSP plant. It can be concluded that the manufacture of the main components of the CSP plant results in lower greenhouse gas emissions than the operational phase of a conventional natural gas-fired water heater (1.6 kg CO2/day).

The aim of the paper is to analyze the experimental results of the influence of elevated temperatures and strain rate on the mechanical and structural properties of steel 42CrMo4. The experiments were based on uniaxial tension and compression tests at high temperatures between 700 °C and 1000 °C and strain rates range 0.0018 - 0.1 s^-1. The influence of temperature and strain rate on yield stress, strain to fracture, hardness, structural changes, and fracture characteristics were analyzed. Due to the dynamic recrystallization phenomenon present during the hot tensile tests, an increase in the flow stress is observed at the beginning of the deformation, after which it decreases until the fracture. By increasing the deformation temperature from 700 °C to 1000 °C, the tensile stress decreases significantly for all strain rates. The increase in the strain rate leads to the increase in the tensile stress. In compression tests by increasing the strain rate, the true strain is slightly increasing, but this depends on the temperature. The non-uniformity of deformations obtained at different values of the strain rate and temperature were also analyzed. Analysis by scanning electron microscopy showed the ductile behavior of the material. The degree of damage of the material caused by the presence of cavities increases by increasing the deformation temperature. For all the presented deformation conditions, the presence of the fracture through the ductile fracture mechanism was produced by the localized of necking and the coalescence of microvoids. By increasing the deformation temperature and reducing the strain rate, the fracture behavior of 42CrMo4 steel can be improved.

The uptake of buildings employing cross-laminated timber (CLT) assemblies and designed to Passivhaus standard has accelerated internationally over the past two decades due to several factors including design responses to the climate crisis by decarbonising the building stock. Structural CLT technology and the voluntary Passivhaus certification both show measurable benefits in reducing energy consumption, while contributing to durability and indoor comfort. However, there is a general lack of evidence to support a fast uptake of these technologies in Australia. This paper responds to the compelling need of providing quantitative data and adoption strategies, it explores their combined application as a potential pathway for climate-appropriate design of energy-efficient and durable mass timber envelope solutions for subtropical and tropical Australian climates. Hygrothermal risk assessments of interstitial condensation and mould growth of CLT wall assemblies inform best-practice design of mass timber buildings in hot and humid climates. This research found that the durability of mass timber buildings located in hot and humid climates may benefit from implementing the Passivhaus standard to manage interior conditions. The findings also suggested that climate-specific design of the wall assembly is critical for mass timber buildings, in conjunction with excellent stormwater management practices during construction and corrosion protection for metallic fasteners.

Asphalt binder requires more investigation to be accurately and precisely extracted since it is a significant procedure for quality control quality assurance (QC/QA) and subsequent binder characterization. In this research, the authors provided a hands-on experience with binder extraction to deliver recommendations concerning the sensitive steps that may affect the outcomes (extracted binder content, P_be%). Based on the extraction by the centrifuge method, two mineral matter determination methods (ashing and centrifuge) were addressed. Field cores were investigated with comparing the P_be% to the actual binder content, P_ba%. Analysis of variance (ANOVA) and Tukey Post-Hoc statistical analyses, in addition to linear least square regression analysis, were used to show the significance of difference according to 38 variant cores randomly obtained from the field segments (in-service roads) via the first two weeks from the construction date. Such cores involved reclaimed asphalt pavement (RAP), reclaimed asphalt shingles (RAS), and a wide range of additives. The two extraction methods were compared with concluding that the centrifuge method was highly recommended based on a quantitative evaluation, which delivered the same average P_ba% based on the 38 cores. Furthermore, the centrifuge method provided much saving in the experimental time (almost half the time required for the ashing method). It was found that the ashing outcomes were equal to the centrifuge outcomes with disregarding the ammonium carbonate addition. Thus, it could be recommended to reassess the ammonium carbonate addition as it might excessively compensate for fake minerals that have not been lost by the ignition oven.

Hot rolling tests of a low-alloy steel were conducted at a rolling temperature of 850 ℃ under different lubrication conditions, including benchmarks (dry condition and water) and water-based nanolubricants containing different concentrations of nano-TiO₂ from 1.0 to 8.0 wt%. The effects of nanolubricants on rolling force, surface roughness, thickness of oxide scale and microstructure were systematically investigated through varying nano-TiO₂ concentrations. The results show that the application of nanolubricants can decrease the rolling force, surface roughness and oxide scale thickness of rolled steels, and refine ferrite grains. In particular, the nanolubricant containing an optimal concentration (4.0 wt%) of nano-TiO₂ demonstrates the best lubrication performance, owing to the synergistic effect of lubricating film, rolling, polishing and mending generated by nano-TiO₂.

The indigenous communities across the globe especially in the rural areas consume locally available plants known as Traditional Food Plants (TFPs) for their nutritional and health-related needs. Recent research shows that many of the traditional food plants are highly nutritious as they contain health beneficial metabolites, vitamins, mineral elements and other nutrients. Excessive reliance on the mainstream staple crops has its own disadvantages. TFPs are nowadays considered important crops of the future and can act as supplementary foods for the burgeoning global population. They can also act as emergency foods in times of pandemics and other situations like COVID-19. The current situation necessitates locally available alternative nutritious TFPs for sustainable food production. To increase the cultivation or improve the traits in TFPs, it is essential to understand the molecular basis of the genes that regulate some important traits such as nutritional components and resilience to biotic and abiotic stresses. The integrated use of modern omics and gene editing technologies provide great opportunities to better understand the genetic and molecular basis of superior nutrient content, climate-resilient traits and adaptation to local agroclimatic zones. Recently, realising the importance and benefits of TFPs, scientists have shown interest in the prospection and sequencing of traditional food plants for their improvements, further cultivation and mainstreaming. Integrated omics such as genomics, transcriptomics, proteomics, metabolomics and ionomics are successfully used in plants and have provided a comprehensive understanding of gene-protein-metabolite networks. Combined use of omics and editing tools has led to successful editing of beneficial traits in few TFPs. This suggests that there is ample scope of integrated use of modern omics and editing tools/techniques for improvement of TFPs and their use for sustainable food production. In this article, we highlight the importance, scope and progress towards improvement of TFPs for valuable traits by integrated use of omics and gene editing techniques.

Background The high incidence of diverticulitis and hemorrhoidal proctitis episodes in the population imposes an important healthcare and economic burden. Aim To determine the association between intake of certain plant foods and diverticulitis and hemorrhoidal proctitis episodes. Methods Case-control study with quantitative food frequency questionnaire focusing on selected plant foods and derived products. These were grouped by main chemical components into: ethanol, caffeine/theine/theobromine, capsaicin, alliin, acids, eugenol, and miscellaneous foods like curcumin. We quantified intake according to 24-h recall, either on a 1-4 scale (no intake, low, moderate, high intake) or as the number of units consumed (e.g. cups of tea/coffee, n of oranges or lemons); this value was multiplied by the number of reported intake days per week (1-7). Overall intake was expressed as a continuous variable obtained by successively multiplying the score for each food category, and the result was transformed into a common logarithm (range 0.3 to 27.7). Cases and controls were compared using the chi-squared test, student’s t test, odds ratio (OR) and 95% confidence interval (CI), and predictive analysis (multiple logistic regression). Results The sample included 410 cases and 401 controls, who were similar in mean age and gender distribution. The mean score for overall intake of included plant foods was 6.3 points (standard deviation [SD] 4.5), and this was significantly higher in cases (8.5 points, SD 5.3) than in controls (4.1 points, SD 1.2; p < 0.001). Overall intake was similar in cases presenting diverticulitis or hemorrhoidal proctitis. Cases had 13 times the odds of being in the upper quartile for overall intake (> 7 points) compared to controls (OR 13.2, 95% CI 8.3 to 20.8, p < 0.001). Predictive logistic regression models showed that the chemical food group most closely associated with diverticulitis and hemorrhoidal proctitis was capsaicin, followed by ethanol, eugenol, caffeine/theine/theobromine, and acids. The OR for age was near the null value. Neither alliin nor miscellaneous food groups showed any association. Conclusions High, frequent consumption of some plant foods and derived products increases the risk of presenting symptoms of diverticulitis and hemorrhoidal proctitis.

(1) Background: In recent years, the increasing demand for alternative food shifted research toward new types of food sources. It is well known that many diseases are caused by oxidative stress, then supplementation of antioxidants can be proposed to reduce it. Cannabis Sativa (CS) is an interesting alternative source of antioxidant species. The use of CS for the extraction of these molecules could be optimized to maximize the antioxidant yield extracts. (2) Methods: This work aimed to investigate extraction methods of CBD oil from CS inflorescences and stalks to obtain antioxidant-enriched compounds for use in food by mixing with a carrier oil like hemp seed oil. Soxhlet (SE), dynamic maceration (DME) and supercritical fluid (SFE) extraction techniques were performed, using CS inflorescences and stalks; by High-Pressure Liquid Chromatography (HPLC) analysis the antioxidants were individuated and quantified; moreover, the antioxidant power was investigated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays and finally doughs enriched with hemp oil were studied by rheological measurements (3) Results: The best results in terms of CBD yield were obtained by dynamic maceration from only flowers and it also shows a good antioxidant power. (4) Conclusions: Formulation of protein bars with hemp oil enriched in CBD could be an excellent means for the consumption of products enriched with antioxidants because it preserves the CBD anti-inflammatory activity.

Greek consumers perceive an increased risk of pesticide residues in food. This study examined Greek consumers' perceptions on the safety of Greek plant-based food compared to those originating from other EU countries. Half of Greek consumers believe that Greek food is as safe as other European foods, while the other half disagree. According to a principal components analysis and a bivariate logistic regression, several factors, such as perceived safety of plant foods, education, age, gender, traceability, perceived benefits and risks of pesticides, actual pesticide use, and authoritative information sources, influence this attitude. Authoritative knowledge in this field can reduce risk perception and improve Greek consumers’ attitudes towards food safety. Latent class analysis identified two categories of consumers. The first class receives limited information about pesticides, leading to a lower perceived pesticide benefits, higher mistrust of traceability and concerns about pesticide residues. In contrast, the second class actively searches for information from credible sources, endorses the Greek plant foods safety, acknowledges the pesticides benefits, and trust traceability. Official information is associated to reduced risk perception. Regulators should consider the impact of socio-demographic and other intrinsic characteristics on individuals' risk perceptions and prioritise transparency in risk communication strategies.

The present study employed a modifed QuEChERS method to systematically analyze the presence of fifteen Quinolones and seven Tetracyclines antibiotic residues in local animal food. Additionally, a multi-level-four-factor Box-Behnken design (BBD) within the framework of Response surface methodology (RSM) was utilized to evaluate the various factors affecting the detection efficiency of the sample pretreament procedure. The optimization was performed by Design Expert®, the factors including volume of the acetonitrle, the addition of formic acid, the duration of extract and the addition of EDTA were combined to experiment design until reach an optimal solution. Finally, the sample test was conducted by ultra-high performance liquid chromatography-quadrupole-linear ion trap mass spectrometry in both multiple reaction monitoring (MRM) and enhanced product ion (EPI) scan modes on a QTRAP® 5500 instrument. The overall average recoveries from actual samples fortified with 22 antibiotics at three levels ranged from 74.7 to 122.6% based on the use of matrix-fortified calibration with the variation ranging from 2.1 to 18.2% (n=6). The limits of detection and quantification were 0.3 μg kg-1 and 1.0 μg kg-1, respectively.

Trans fatty acids (TFA) are a concern for public health due to their negative impact on cardiovascular health. This study aimed to assess the levels of TFA and other fatty acids in popular edible oils and fried foods commonly consumed in Tanzania. A total of 57 samples from 38 brands of edible oils and 20 samples of fried street foods and fast foods were collected in Dar es Salaam, Tanzania. Capillary gas chromatography was used to determine TFA levels, while nutritional labeling and other fatty acid classes were also evaluated. Among the analyzed edible oils, 21% exceeded the recommended TFA levels, primarily found in popular brands of margarine, industrially refined sunflower oils, animal butter, and peanut butter. Only two food items surpassed the 2% TFA limit, but a majority of the foods had high levels of saturated fatty acids and a fatty acid profile similar to palm oil. Additionally, only 22% of the edible oils provided TFA content information. These findings indicate the persistence of TFA levels beyond recommended limits and inadequate TFA nutritional labeling in Tanzanian food products. Urgent interventions are necessary to reduce TFA levels and improve nutritional labeling practices to safeguard public health.

Hot air frying is a new method of frying food, where the use of a small amount of oil is optional but recommended. The objective of this review was to know the state of the art of hot air frying technology, focusing on trends, and thus obtain new ideas for future work in this area of food. In conclusion, the availability of advanced devices will increase the demand for hot air fryers as demonstrated by the trend generating a great economic and social impact. This new technology not only provides health benefits, but also has environmental advantages. In addition, work focusing on food (i.e. tortilla chips, plantain chips, eggs and meats) is recommended, since there are not enough studies on the subject. Currently, research is being conducted on home fryers, so the use of fryers and their impact at the industrial level is a developing area that will require further research.

Wood-borer extermination by a dry heat clean-up is the essential method from the point of view of sustainability of historical wooden structures like trusses and ceilings in heritage-listed buildings. The wooden components are heated by a hot air of temperature about 100°C until the temperature in the centre of the wooden structures reaches 55°C to kill the wood-borers. In this article we review the method and present solution of the heat equation for structural wooden components. We also suggest an approximate formula that enables to estimate the necessary heating time for different cross sections of wooden components and can be used in technical application of the method.

The microstructures and mechanical properties of the hot-rolled Fe-6.5wt.%Si sheet are analyzed. The microstructure of the hot-rolled sheet is layered along the thickness direction. The surface exhibits fine and equiaxed grains, whereas the center part shows coarse and elongated grains with a <101> fiber texture along the rolling direction. Serrated flow behavior is observed during tensile deformation of both the hot-rolled sheet and its center samples at 350 °C; thus, the serrated flow of the hot-rolled sheet is mainly attributed to the serration of the center part. The analyses of dislocation configurations, ordered structures, and crystal orientation show that the serrated flow behavior results from the interaction of solutes with mobile dislocations. Mobile dislocations are pinned by combining parallel forest dislocations with the pipe diffusion of solution atoms. This study provides a new perspective for the deformation mechanism of the Fe-6.5wt.%Si alloy.

Electrically conductive polymer composites are in high demand for modern technologies, however, the intrinsic brittleness of conducting conjugated polymers and the moderate electrical conductivity of engineering polymer/carbon composites have highly constrained their applications. In this work, super high electrical conductive polymer composites were produced by a novel hot embossing design. The polydimethylsiloxane (PDMS) composites containing short carbon fiber (SCF) exhibited an electrical percolation threshold at 0.45 wt%, and reached a saturated electrical conductivity of 49 S/m at 8 wt% of SCF. When reduced the sample thickness from 1.0 mm to 0.1 mm by the hot embossing process, a compression-induced percolation threshold occurred at 0.3 wt%, while the electrical conductivity was further enhanced to 378 S/m at 8 wt% SCF. Furthermore, the additional of a second nanofiller of 1 wt%, such as carbon nanotube or conducting carbon black further increased the electrical conductivity of the PDMS/SCF (8 wt%) composites to 909 S/m and 657 S/m, respectively. The synergy of the densified conducting filler network by the mechanical compression and the hierarchical micro-/nanoscale filler approach has realize super high electrical conductive yet mechanical flexible polymer composites for modern flexible electronics applications.

This paper presents the results of hot smoke tests, conducted in a real road tunnel. The tunnel is located within the expressway S69 in southern Poland between cities Żywiec and Zwardoń. Its common name is Laliki tunnel. It is a bi-directional non-urban tunnel. The length of the tunnel is 678 m and it is inclined by 4%. It is equipped with the longitudinal ventilation system. Two hot smoke tests have been carried out according to Australian Standard AS 4391-1999. Hot smoke tests corresponded to a HRR (Heat Release Rate) equal to respectively 750 kW and 1500 kW. The fire source was located in the middle of the road lane imitating an initial phase of a car fire (respectively 150 m and 265 m from S portal). The temperature distribution was recorded during both tests using a set of fourteen thermocouples mounted at two stand poles located at the main axis of the tunnel on windward. The stand poles were placed at distances of 5 m and 10 m. The recorded data were applied to validate of a numerical model built and solved using Ansys Fluent. The calculated temperature distribution matched the measured values.

Achieving effective control over microbial contamination necessitates the precise and concurrent identification of numerous pathogens. In this research, we have devised a remarkably sensitive duplex droplet digital PCR (dddPCR) reaction system to simultaneously detect Pseudomonas aeruginosa (P. aeruginosa) and Pseudomonas fragi (P. fragi). Employing comparative genomics, we identified four genes of P. fragi. By specific analysis, RS22680 gene was selected as the detection target of P. fragi and LasR gene was chosed as P. aeruginosa, which were applied to construct a dddPCR reaction. In terms of specificity, sensitivity and anti-interference ability, the constructed dddPCR detection system was verified and analyzed. The assay showed excellent sensitivity and applicability, as evidenced by a limit of detection of 100 CFU/mL. When the concentration of natural background bacteria in milk or fresh meat was 100 times that of the target detection bacteria, the method was still capable of completing the absolute quantification. In the simulation of actual sample contamination, P. aeruginosa could be detected after 3 h of enrichment culture, and P. fragi could be detected after 6 h. The established ddPCR detection system exhibits exceptional performance, serving as a foundation for the simultaneous detection of various pathogenic bacteria in food products.

Excessive intake of fat and fatty acids is associated with major health hazards such as obesity or chronic diseases. The aim of this study was to provide the first data on total fat, saturated fatty acids (SFA) and trans fatty acids (TFA) intakes and their major food sources in Tunisian children. A total of 1200 children, aged 3 to 9 years old (yo), were randomly selected from primary schools and kindergarten under a cross-sectional design. The 24-hour recall method and food frequency questionnaire were used to assess dietary intake. The energy percentages of total fat, SFA and TFA in Tunisian children were respectively 29.6, 11.4 and 0.15. No sex differences were found. The WHO recommendations for total fat, SFA and TFA were adopted by 58 %, 39 % and 89 % of the study population, respectively. The leading food groups of fat and fatty acids were ultra-processed foods, breakfast cereals and dairy products. The meat, fish, eggs and fish alternatives were the fifth main contributors to the total fat and SFA intakes in Tunisian children. The implementation of a relevant strategy for fat reduction, especially from ultra-processed foods, considered as low nutrient energy-dense products, is needed to promote health among children and prevent diet-related chronic diseases.

Advancements in technology, policies, and cost reductions have led to rapid growth in wind power production. One of the major challenges in wind energy production is the instability of wind power generation due to weather changes. Efficient power grid management requires accurate power output forecasting. New wind energy forecasting methods based on deep learning are better than traditional methods, like numerical weather prediction, statistical models, and machine learning models. This is more true for short-term prediction. Since there is a relationship between methods, climates, and forecasting complexity, forecasting methods do not always perform the same depending on the climate and terrain of the data source. This paper proposes a novel model that combines the variational mode decomposition method with a long short-term memory model, developed for next-hour wind speed prediction in a hot desert climate, such as the climate in Saudi Arabia. We compared the proposed model performance to two other hybrid models, six deep learning models, and four machine learning models using different feature sets. Also, we tested the proposed model on data from different climates, Caracas and Toronto. The proposed model showed a forecast skill between 61% to 74% based on mean absolute error, 64% to 72% based on root mean square error, and 59% to 68% based on mean absolute percentage error for locations in Saudi Arabia.

The hot rolling in the process chain of the aluminium rolled products present the critical element of material quality and influence on productivity. The desire to increase the letter demand modifications of hot rolling, consequential changes of microstructure, crystallographic texture, mechanical and formability properties must be knowledge and consistently considered in planning the rolling process and rolled product. Achieving lower thicknesses of the hot-rolled band would enable fewer passes with cold rolling; consequently, hot rolling with the same number of passes will complete with lower temperatures. Microstructural and texture characterization with the optical microscope and scanning electron microscope for the hot-rolled band 3.25 mm the smaller grains appeared in the center of the cross-section, unlike for the hot-rolled band 6 mm, the smaller grains were detected on the upper and bottom position of the cross-section. Furthermore, the comparison shows also that the hot-rolled band 6 mm has 64 % of random texture components and 83 % of recrystallized grains, and the proportional adjustment for the hot-rolled band 3.25 mm has the 42 % of random texture components and 55 % of recrystallized grains. For the mechanical testing results, the elongation values in rolling and transverse directions significantly differ just in the case of a hot rolled band of 3.25 mm. Consequently, the earing results are more than 1.5 % higher for the hot-rolled band, 3.25 mm, than the hot-rolled band, 6 mm.

This article reports on the comparative study of the hot deformation behaviour of virgin (steel A) and rejuvenated heat treatment creep-exhausted (steel B) P91 steels. Hot uniaxial compression tests were conducted on the two steels at the deformation temperature range of 900°C-1050°C and a strain rate range of 0.01-10s-1 to 0.6 strain using Gleeble® 3500 equipment. The results showed that the flow stress largely depends on the deformation conditions. The flow stress for the two steels increased with an increase in strain rate at a given deformation temperature and vice versa. The flow stress-strain curves exhibited a dynamic recovery as the softening mechanism. The material constants determined using Arrhenius constitutive equations were: stress exponent was: steel A (5.76) and steel B (6.67), and the apparent activation energy was: steel A (473.1 kJ mol-1) and steel B (564.5 kJmol-1). From these results, steel A exhibited better workability than steel B. Statistical parameters analyses showed that the flow stress for the two steels had a good correlation between the experimental and predicted data. Pearson’s correlation coefficient (R) was: steel A (0.97) and steel B (0.98). The Average Absolute Relative Error (AARE) values were: 7.62% (steel A) and 6.54% (steel B). The study shows that the Arrhenius equations can effectively describe the flow stress behaviour of P91 steel, and this method is applicable to the industrial metalworking process.

Natural herbs and functional foods contain bioactive molecules capable of augmenting the immune system and mediating anti-viral functions. Functional foods, such as prebiotics, probiotics, and dietary fibers, have been shown to have positive effects on gut microbiota diversity and immune function. The use of functional foods has been linked with en-hanced immunity, regeneration, improved cognitive function, maintenance of gut mi-crobiota, and significant improvement in overall health. The gut microbiota plays a critical role in maintaining overall health and immune function, and disruptions to its balance have been linked to various health problems. SARS-CoV-2 infection has been shown to affect gut microbiota diversity, and the emergence of variants poses new challenges to combat the virus. SARS-CoV-2 recognizes and infects human cells through ACE2 receptors prevalent in lung and gut epithelial cells. Humans are prone to SARS-CoV-2 infection because the respiratory and gastrointestinal tracts are rich in microbial diversity and contain high ACE2 and TMPRSS2. This review article explores the potential use of functional foods in mitigating the impact of SARS-CoV-2 variants on gut microbiota diversity and the potential use of functional foods as a strategy to combat these effects.

Gastric emptying rate (GER) may impact diabetes and obesity in humans and could provide a method to reduce canine weight gain. Starch, the most common source of carbohydrates (CHOs) in pet food, is classified as rapidly or slowly digestible, or resistant to digestion. This study investigated starch source effects in commercial extruded dog foods on the GER of 11 healthy adult Siberian Huskies (5.63±0.72 years; mean±SEM). Test diets were classified as traditional, grain-free, whole-grain, and vegan. Dogs received each diet once, a glucose control twice, and acetaminophen (Ac) as a marker for GER in a randomized, partially-replicated, 6x6 Latin square design. Pre- and post-prandial blood samples were collected at 16 timepoints from -15 to 480 minutes. Serum Ac concentrations were assessed via standard spectrophotometric assays and fitted with a mathematical model to estimate parameters of GER. Data was analyzed using a repeated measures ANOVA, followed by a Tukey-Kramer post-hoc test when significant (p<0.05). More total emptying (p= 0.0430) occurred at faster rate (p=0.0668) in dogs fed the grain-free diet, which contained the lowest total starch (34.03 ± 0.23%) and highest resistant starch (0.52 ± 0.007%). This research may benefit future diet formulations to reduce the prevalence of canine weight gain.

In the present study, we isolated and screened thirty strains of GABA-producing lactic acid bacteria (LAB) from Indonesian traditional fermented foods. Two strains were able to convert monosodium glutamate (MSG) to GABA after 24 h of cultivation at 37oC based on thin layer chromatography (TLC) screening. 16S rDNA sequencing and proteomic identification using MALDI-TOF MS identified these two strains as Lactobacillus plantarum designated as L. plantarum FNCC 260 and L. plantarum FNCC 343. The highest yield of GABA production obtained from the fermentation of L. plantarum FNCC 260 was 809.2 mg/l of culture medium after 60 h of cultivation. Supplementation of 0.6 mM pyridoxal 5’-phosphate (PLP) and 0.1 mM pyridoxine led to the increase in GABA production to 945.3 mg/l and 969.5 mg/l, respectively. The highest GABA production of 1226.5 mg/l of culture medium was obtained with 100 mM initial concentration of MSG added in the cultivation medium. The open reading frame (ORF) of 1410 bp of the gadB gene from L. plantarum FNCC 260 encodes 469 amino acids with a calculated molecular mass of 53.57 kDa. The production of GABA via enzymatic conversion of monosodium glutamate (MSG) using purified recombinant glutamate decarboxylase (GAD) from L. plantarum FNCC 260 expressed in Escherichia coli was found to be more efficient (5-fold higher within 6 h) than the production obtained from fermentation. L. plantarum FNCC 260 could be of interest for the synthesis of GABA.