MicroRNA(miR)-200b-3p has been associated with many tumors,but its involvement in pituitary adenoma is unclear.This study investigated the molecular mechanism underlying miR-200b-3p regulation in pituitary adenomas to...MicroRNA(miR)-200b-3p has been associated with many tumors,but its involvement in pituitary adenoma is unclear.This study investigated the molecular mechanism underlying miR-200b-3p regulation in pituitary adenomas to provide a theoretical basis for treatment.Bioinformatics was used to analyze pituitary adenoma-related genes and screen new targets related to RECK and miRNA.As well,the relationship between miR-200b-3p and RECK protein was verified using a double-luciferase reporter gene assay.The expression of miR-200b-3p in clinical samples was analyzed by in situ hybridization.Transfection of the miR-200b-3p inhibitor and small interfering-RECK(si-RECK)was verified by qPCR.GH3 cell viability and proliferation were detected using CCK8 and EdU assays.Apoptosis was detected by flow cytometry and western blotting.Wound healing and Transwell assays were used to detect cell migration and invasion.The effects of miR-200b-3p and RECK on GH3 cells were verified using salvage experiments.miR-200b-3p was highly expressed in pituitary tumor tissue.Inhibitors of miR-200b-3p inhibited cell proliferation promoted cell apoptosis,inhibited invasion and migration,and inhibited the expression of matrix metalloproteinases.Interestingly,miR-200b-3p negatively regulated RECK.The expression of RECK in pituitary adenoma tissues was lower than that in neighboring tissues.Si-RECK rescued the function of miR-200b-3p inhibitors in the above cellular behaviors,and miR-200b-3p accelerated the development of pituitary adenoma by negatively regulating RECK expression.In summary,this study investigated the molecular mechanism by which miR-200b-3p regulates the progression of pituitary adenoma through the negative regulation of RECK.The findings provide a new target for the treatment of pituitary adenoma.展开更多
Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effect...Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effects on the adjuvant treatment of diabetes, cancer, and cardiovascular diseases because of the abundance in polyphenols. Nonetheless, foxtail millet has poor processing characteristics due to the absence of gluten, restricting the development of foxtail millet products. Studies have demonstrated that heat-moisture treatment, extrusion, superfine grinding, and microbial fermentation are promising methods to improve the processing qualities of foxtail millet. Heat-moisture treatment is helpful to increase the content of resistant starch but has less influence on other components, further reduce the GI value of foxtail millet. The extrusion has positive effects on improving the solubility of foxtail millet starch and increasing the contents of polyunsaturated fatty acid, linoleic and linolenic acids, and adverse effects on reducing the solubility of foxtail millet proteins and causing losses of nutrients due to Maillard reaction. Superfine grinding can reduce the particle size of foxtail millet to obtain a better mouthfeel of foxtail millet products. The superfine foxtail millet flour has better solubility, higher freeze-thaw stability, and lower gelatinization temperature. Microbial fermentation contributes positively to reducing the molecular weight and retrogradation value of foxtail millet starch, degrading rapidly digested starch, and improving the digestibility of foxtail millet protein. This paper briefly introduced the effects of different processing methods on foxtail millet nutrients, aiming to provide references for increasing the variety and improving the quality of foxtail millet products.展开更多
As the cyber security has attracted great attention in recent years,and with all kinds of tools’(such as Network Agent,VPN and so on)help,traditional methods of tracking users like log analysis and cookie have been n...As the cyber security has attracted great attention in recent years,and with all kinds of tools’(such as Network Agent,VPN and so on)help,traditional methods of tracking users like log analysis and cookie have been not that effective.Especially for some privacy sensitive users who changed their browser configuration frequently to hide themselves.The Browser Fingerprinting technology proposed by Electronic Frontier Foundation(EFF)gives a new approach of tracking users,and then our team designed an enhanced fingerprint dealing solution based on browser fingerprinting technology.Our enhanced solution plays well in recognizing the similar fingerprints,but it is not that efficient.Nowadays we improve the algorithm and propose a high-performance,efficient Browser Fingerprint Recognition Model.Our new model reforms the fingerprint items set by EFF and propose a Fingerprint Tracking Algorithm(FTA)to deal with collected data.It can associate users with some browser configuration changes in different periods of time quickly and precisely.Through testing with the experimental website built on the public network,we prove the high-performance and efficiency of our algorithm with a 20%time-consuming decrease than ever.展开更多
Frozen dough technology can effectively recover sensory quality of frozen flour products.This technique has gradually drawn the research interest in the industrialization of staple food.However,the quality of the fina...Frozen dough technology can effectively recover sensory quality of frozen flour products.This technique has gradually drawn the research interest in the industrialization of staple food.However,the quality of the final frozen products remains inferior to that of fresh products.This study reviewed the deterioration of gluten network in dough caused by ice recrystallization and various additives.This study also investigated the optimization of the freezing process and other empirical improvement techniques.Suggestions for future research were also provided.展开更多
The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties.In this paper,wheat bran dietary fiber(WBDF)with different levels(0,3%,6%,9%,12%)were added t...The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties.In this paper,wheat bran dietary fiber(WBDF)with different levels(0,3%,6%,9%,12%)were added to wheat flour and the characterization of dough rheological properties was conducted by rapid visco-analyzer,farinograph,as well as rotational rheometer.The results from pasting properties showed a gradual reduction in peak viscosity,trough viscosity,final viscosity and setback with increasing WBDF content.At high WBDF concentration,the significant increase of water absorption,formation time as well as weakening degree implied the harder formation of gluten network structure and the competition for water between gluten and WBDF particles.Such conclusion was in line with the findings from dynamic rheology tests,in which the doughs containing WBDF were more sensitive to strain regardless of their rigid and stiff texture.This study revealed vulnerable dough structure induced by WBDF,as well as the strengthened elastic property,elaborating the harmful effects ofWBDF on the rheological properties of doughs.展开更多
Meat color is an intrinsic property that plays a major role in consumer’s perception. Lipid oxidation by-products as well as free iron can adversely affect meat color. This study was to compare the effect of Type I (...Meat color is an intrinsic property that plays a major role in consumer’s perception. Lipid oxidation by-products as well as free iron can adversely affect meat color. This study was to compare the effect of Type I (radical quenching) antioxidants eugenol and rosmarinic acid (RA) to that of Type II (metal chelating) antioxidants milk mineral (MM), phytate, and sodium tri-polyphosphate (STPP) in raw ground chicken patties packed with a single layer of polyvinylchloride (PVC) overwrap. Packaged patties were stored at 4℃ and analyzed on 0, 1, 4, 7, and 10 days for pH, surface color, extent of lipid oxidation, oxymyoglobin content, and microbial load. Color stability was measured using Hunter MiniScan calorimeter (L*, a*, b* values). An effect was observed in L* values (P < 0.05) of meat color between treatments due to the type of antioxidant. Lightness values for STPP and phytate were low and differed (P < 0.05) from eugenol and rosmarinic acid. Milk mineral effectively preserved fresh color and slowed lipid oxidation in chicken patties by day 10. Aerobic plate counts increased over the entire testing period while values for lightness, redness, yellowness and chroma decreased indicating an increase in pH favored microbial spoilage of the meat or vice versa. By day 10, eugenol and MM were more effective and significantly different (P < 0.05) than STPP in controlling lipid oxidation measured as thiobarbituric acid reactive substances (0.198 mg/kg, 0.198 mg/kg, and 0.268 mg/kg, respectively). A positive correlation (r = 0.24, P < 0.005) between lipid oxidation and color saturation was observed indicating that poultry color darkened with increasing lipid oxidation levels.展开更多
Due to its high nutritional and dietotherapy values,highland barley has attracted the attention and favor of people all over the world in recent years.It has been demonstrated that the nutritional components of highla...Due to its high nutritional and dietotherapy values,highland barley has attracted the attention and favor of people all over the world in recent years.It has been demonstrated that the nutritional components of highland barley are comprehensive and unique,with the characteristics of high protein,high fiber,high vitamin,lowfat,low sugar and variety of bioactive components.As the most important component in highland barley,highland barley starch not only has low digestibility,but also has good freeze-thaw stability,high solubility,good emulsion stability and superior film forming performance,which makes it have great application value in food,medicine and industrial production.The content of highland barley protein,which is rich in 18 kinds of amino acids,is higher than that of most grains,and its derivatives play an important role in medical treatment.Unfortunately,highland barley protein cannot form gluten network structure,which limits the application in daily staple food to a certain extent.Highland barley also contains a large amount of dietary fiber,especiallyβ-glucan.Long-term consumption could significantly reduce the incidence of chronic diseases and metabolic syndromes such as heart disease and diabetes.However,the research on the application of highland barley is still in the laboratory stage,which failed to achieve large-scale application in the actual production.The value of highland barley has not been brought into full play,which leads to the waste of its resources and the reduction of its added value.This paper reviewed themacronutrients,health functions and applications of highland barley,aiming to provide some reference for the development of highland barley in food and health industry.展开更多
Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrit...Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle products.However,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption drop.It was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as yet.This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles.The water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid visco-analyzer.The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water.At a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback values.Moreover,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles.Furthermore,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and quality.This study provides the basis for future development and improvement of IDF-enriched health foods.展开更多
Starch with different particle sizes has different compositions and different physical and chemical properties.The amylopectin content and protein content and lipid content of small granule B starch are higher than th...Starch with different particle sizes has different compositions and different physical and chemical properties.The amylopectin content and protein content and lipid content of small granule B starch are higher than that of A-type starch,which can form spiral complex to limit the expansion of starch.Under the same treatment conditions,B-type starch is more vulnerable to damage,sensitive to freezing storage,even breaks in freezing storage,and has higher gelatinization temperature than other starch during freezing.Amylose contained in A-type has high content,high crystallinity,high degree of ordering after frozen storage and insensitivity to frozen storage,which is beneficial to improve the stability of pores and texture of frozen dough.With the extension of freezing time,the content of amylose decreased,while the content of various amylopectin increased and the conformation of polysaccharide changed.Starch deterioration is different under different frozen storage conditions.The deterioration mechanism of frozen dough can be evaluated by variety of starch characteristics during freezing process,which is of great guiding significance to the improvement of frozen dough technology.展开更多
In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer ...In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer of the wheat bran from soft and hard mature wheat.Based on the differences in mechanical properties and water permeability of each wheat bran layer,the mature wheat grains were alternately treated under cold and heat conditions and separated by manual dissection.The microstructure of each layer of wheat bran from soft and hard mature wheat was determined by optical and fluorescence microscopy.Seven different structure layers were observed by optical microscopy,named them as epidermis,epicarp,cross cells,tube cells,testa,nucellar layer,and aleurone layer.All the layers of the outer bran of wheat grains were separated,except for the tube cells layer.The autofluorescence imagings of five layers were obtained.It was found that the morphology of the structural layers of the soft and hard wheat bran did not differ much,except for the aleurone layer.The aleurone layer of soft wheat bran was significantly different from that of the hard wheat bran,which is fuller and denser compared to soft wheat.In this study,more aleurone grains were lost in the aleurone layer obtained by the outsidein peeling method.The mastery of the morphology of each structural layer of the bran helps us to quickly quantify the degree of peeling of wheat milling,and to make immediate adjustments to the process.At the same time,we understand that the contents of the aleurone cells have different binding strengths with the nucellar layer and the starchy endosperm.The paper is instructive to deep investigation of wheat milling mechanism and product process refinement.展开更多
Anthocyanins from black bean canning wastewater were isolated and purified on a laboratory scale by column chromatography, and then identified by high performance liquid chromatography electrospray tandem mass spectro...Anthocyanins from black bean canning wastewater were isolated and purified on a laboratory scale by column chromatography, and then identified by high performance liquid chromatography electrospray tandem mass spectrometry. Dynamic adsorption and desorption were performed in glass columns packed with Sepabead Sp700 to optimize the purification process. Different temperatures during adsorption and desorption (25℃and 35℃) did not significantly affect the adsorption and desorption ratio. The adsorption ratio was significantly reduced when the flow rate increased from 1.5 mL/min to 2.5 mL/min. However, desorption ratio was not affected by flow rate (from 1.5 mL/min to 0.3 mL/min). Ethanol concentration (from 30% to 60%) was not a significant factor for desorption ratio. Four kinds of anthocyanins were identified in black bean canning wastewater. The major anthocyanins were delphinidin 3-glucoside, petunidin 3glucoside and maldvidin 3-glucoside, with a small amount of petunidin 3, 5-diglucoside also present.展开更多
Identifying novel processing methods is an important research direction in the field of food engineering.Fermented flour products have been popular all over the world for a long time because of their unique flavor and...Identifying novel processing methods is an important research direction in the field of food engineering.Fermented flour products have been popular all over the world for a long time because of their unique flavor and texture.Whether for yeast or sourdough,the accurate temperature control is essential for the fermentation process.Some novel heating methods have shown potential in the processing of fermented flour products.Microwave heating(MWH),radiofrequency heating(RFH),and ohmic heating(OH)are undoubtedly the most promising heating methods.MWH affects the fermentation time of the dough by affecting the water molecules in the dough,and may also improve the fermentation quality of wholewheat flour products.RFH contributes to the control of harmful substances in the fermentation process and has shown potential for the production of sourdough bread.OH has superiority in accurately controlling the temperature,enzymes,microorganisms,etc.in the fermentation process,and it is beneficial to shortening the fermentation time.Researchers have applied these heating methods with different properties to different uses.This article summarized the application and potential of these three novel heating methods in the production of fermented flour products.The application scenarios and parameter settings of novel heating technologies in dough fermentation process need further research.It is reasonable to believe that novel heating methods can become an important tool to improve the efficiency of dough fermentation and the quality of fermented dough in the future.展开更多
The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distr...The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distributions,damaged starch contents,granular morphology,and pasting properties of the wheat flour,also carried out the uniaxial elongation test,the texture profile analysis,and rheological properties of the dough to evaluate effects of two milling methods,i.e.impact mill(IM)and hammer mill(HM),on the rheological properties of wheat flour and dough.The results showed that milling methods had no significant effects on flour pasting temperature(except the flour H3 obtained by HM grinding three times)and springiness of dough.Flour samples milled by IM had a lower damaged starch content,higher trough viscosity,higher final viscosity and higher values of setback compared to samples processed by HM.After repeated milling of IM,the damaged starch content of the endosperm granules could be controlled below 1%(P<0.05).There was a gap between H1 and H2 in the elastic modulus value of the non-fermented dough group,and the difference increased after fermentation,which was more obvious in the values of viscosity modulus.The more the milling times,the greater the elastic and viscosity modulus of dough of flour processed by both IM and HM.展开更多
Exposure to stress negatively affects error processing,but the impact of stress on error awareness remains to be determined.In the present study,we examined the temporal dynamics of error awareness and post-error adju...Exposure to stress negatively affects error processing,but the impact of stress on error awareness remains to be determined.In the present study,we examined the temporal dynamics of error awareness and post-error adjustment following acute stress.Forty-nine healthy men were randomly assigned to the control(n=26)or stress group(n=23).After stress induction,participants completed the error awareness task,and their brain activity was assessed by electroencephalography.Compared to the control group,the stress group demonstrated lower error awareness accuracy and smaller Pe(error positivity)and ΔPe amplitudes following aware error responses,which indicated impairment of error awareness following stress.Furthermore,the stress group had lower accuracy in post-aware error responses than in post-unaware error responses and the control group,which indicated poor post-error adjustment following stress.Our results showed a stress effect on sequential stages of error processing.Stress induces impaired error identification,which further generates maladaptive post-error performance.展开更多
Four coaxial cylinder dielectric barrier discharge micro-plasma reactors were designed for the noncatalytic decomposition of pure CO_(2) into CO and O_(2) at low temperature and ambient pressure.The influence of segme...Four coaxial cylinder dielectric barrier discharge micro-plasma reactors were designed for the noncatalytic decomposition of pure CO_(2) into CO and O_(2) at low temperature and ambient pressure.The influence of segmented outer electrodes on the electrical characteristics and the reaction performance was investigated.Experimental results indicated that the introduction of segmented outer electrodes can significantly promote the decomposition of CO_(2).Encouragingly,the highest conversion of 13.1% was obtained at an applied voltage of 18 kV,which was a substantial increase of 39.4% compared to the traditional device.Compared with other types of dielectric barrier discharge plasma reactors,the proposed segmented outer electrode micro-plasma reactor can give a higher CO_(2) conversion and acceptable energy efficiency.The increase in conversion can be attributed mainly to the enhanced corona discharge caused by the fringe effect at electrode edges,the increase in energy density and the increase in the number of micro-discharges.In addition,detailed electrical characterization was performed to reveal some trends in the electrical behavior of proposed reactors.展开更多
Nowadays,Edge Information System(EIS)has received a lot of attentions.In EIS,Distributed Machine Learning(DML),which requires fewer computing resources,can implement many artificial intelligent applications efficientl...Nowadays,Edge Information System(EIS)has received a lot of attentions.In EIS,Distributed Machine Learning(DML),which requires fewer computing resources,can implement many artificial intelligent applications efficiently.However,due to the dynamical network topology and the fluctuating transmission quality at the edge,work node selection affects the performance of DML a lot.In this paper,we focus on the Internet of Vehicles(IoV),one of the typical scenarios of EIS,and consider the DML-based High Definition(HD)mapping and intelligent driving decision model as the example.The worker selection problem is modeled as a Markov Decision Process(MDP),maximizing the DML model aggregate performance related to the timeliness of the local model,the transmission quality of model parameters uploading,and the effective sensing area of the worker.A Deep Reinforcement Learning(DRL)based solution is proposed,called the Worker Selection based on Policy Gradient(PG-WS)algorithm.The policy mapping from the system state to the worker selection action is represented by a deep neural network.The episodic simulations are built and the REINFORCE algorithm with baseline is used to train the policy network.Results show that the proposed PG-WS algorithm outperforms other comparation methods.展开更多
The increase of CO_(2)concentration in the atmosphere has brought serious greenhouse effects and environmental problems,so it is urgent to solve the problem of excessive CO_(2)concentration.The carbon capture,utilizat...The increase of CO_(2)concentration in the atmosphere has brought serious greenhouse effects and environmental problems,so it is urgent to solve the problem of excessive CO_(2)concentration.The carbon capture,utilization,and storage technology refer to the use of CO_(2)as a C_(1)resource to generate new economic benefits in a new production process.In this work,the influence of adding different proportions of N_(2)and Ar to the CO_(2)gas on the discharge characteristics and reaction performance was investigated with a newly designed dielectric barrier discharge(DBD)micro-plasma segmented electrode reactor and optical emission spectroscopy.The results indicated that the discharge current value increased when the added N_(2)content was less than 50%,and decreased when the N_(2)content exceeded 50%under the condition of constant input power.The number and the current value of mixed gas micro-discharges showed a decreasing trend with the increase of Ar content.In the discharge system,the dielectric capacitance(C_(d))and the gas gap capacitance(C_(g))showed opposite trends with the increase of N_(2)and Ar content.The dielectric capacitance decreased and the gas gap capacitance increased as the N_(2)content increased,while the trend was just the opposite as the Ar content increased.In addition,adding a small amount of N_(2)and Ar was conducive to the conversion of CO_(2),but when the N_(2)and Ar content exceeded 50%,the amount of CO_(2)converted will be reduced.展开更多
基金supported by Correlation between RECK and GH-type pituitary adenomas(No.21JR11RE027).
文摘MicroRNA(miR)-200b-3p has been associated with many tumors,but its involvement in pituitary adenoma is unclear.This study investigated the molecular mechanism underlying miR-200b-3p regulation in pituitary adenomas to provide a theoretical basis for treatment.Bioinformatics was used to analyze pituitary adenoma-related genes and screen new targets related to RECK and miRNA.As well,the relationship between miR-200b-3p and RECK protein was verified using a double-luciferase reporter gene assay.The expression of miR-200b-3p in clinical samples was analyzed by in situ hybridization.Transfection of the miR-200b-3p inhibitor and small interfering-RECK(si-RECK)was verified by qPCR.GH3 cell viability and proliferation were detected using CCK8 and EdU assays.Apoptosis was detected by flow cytometry and western blotting.Wound healing and Transwell assays were used to detect cell migration and invasion.The effects of miR-200b-3p and RECK on GH3 cells were verified using salvage experiments.miR-200b-3p was highly expressed in pituitary tumor tissue.Inhibitors of miR-200b-3p inhibited cell proliferation promoted cell apoptosis,inhibited invasion and migration,and inhibited the expression of matrix metalloproteinases.Interestingly,miR-200b-3p negatively regulated RECK.The expression of RECK in pituitary adenoma tissues was lower than that in neighboring tissues.Si-RECK rescued the function of miR-200b-3p inhibitors in the above cellular behaviors,and miR-200b-3p accelerated the development of pituitary adenoma by negatively regulating RECK expression.In summary,this study investigated the molecular mechanism by which miR-200b-3p regulates the progression of pituitary adenoma through the negative regulation of RECK.The findings provide a new target for the treatment of pituitary adenoma.
基金supported by the Key scientific and technological project of Henan Province(No.202102110143)State Scholarship Fund of China Scholarship Council(No.202008410106)。
文摘Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effects on the adjuvant treatment of diabetes, cancer, and cardiovascular diseases because of the abundance in polyphenols. Nonetheless, foxtail millet has poor processing characteristics due to the absence of gluten, restricting the development of foxtail millet products. Studies have demonstrated that heat-moisture treatment, extrusion, superfine grinding, and microbial fermentation are promising methods to improve the processing qualities of foxtail millet. Heat-moisture treatment is helpful to increase the content of resistant starch but has less influence on other components, further reduce the GI value of foxtail millet. The extrusion has positive effects on improving the solubility of foxtail millet starch and increasing the contents of polyunsaturated fatty acid, linoleic and linolenic acids, and adverse effects on reducing the solubility of foxtail millet proteins and causing losses of nutrients due to Maillard reaction. Superfine grinding can reduce the particle size of foxtail millet to obtain a better mouthfeel of foxtail millet products. The superfine foxtail millet flour has better solubility, higher freeze-thaw stability, and lower gelatinization temperature. Microbial fermentation contributes positively to reducing the molecular weight and retrogradation value of foxtail millet starch, degrading rapidly digested starch, and improving the digestibility of foxtail millet protein. This paper briefly introduced the effects of different processing methods on foxtail millet nutrients, aiming to provide references for increasing the variety and improving the quality of foxtail millet products.
基金supported by the Beijing Municipal Natural Science Foundation(No.4172006)Humanity and Social Science Youth foundation of Ministry of Education of China under Grant No. 13YJCZH065+2 种基金General Program of Science and Technology Development Project of Beijing Municipal Education Commission of China under Grant No. km201410005012Open Research Fund of Beijing Key Laboratory of Trusted ComputingOpen Research Fund of Key Laboratory of Trustworthy Distributed Computing and Service (BUPT), Ministry of Education..
文摘As the cyber security has attracted great attention in recent years,and with all kinds of tools’(such as Network Agent,VPN and so on)help,traditional methods of tracking users like log analysis and cookie have been not that effective.Especially for some privacy sensitive users who changed their browser configuration frequently to hide themselves.The Browser Fingerprinting technology proposed by Electronic Frontier Foundation(EFF)gives a new approach of tracking users,and then our team designed an enhanced fingerprint dealing solution based on browser fingerprinting technology.Our enhanced solution plays well in recognizing the similar fingerprints,but it is not that efficient.Nowadays we improve the algorithm and propose a high-performance,efficient Browser Fingerprint Recognition Model.Our new model reforms the fingerprint items set by EFF and propose a Fingerprint Tracking Algorithm(FTA)to deal with collected data.It can associate users with some browser configuration changes in different periods of time quickly and precisely.Through testing with the experimental website built on the public network,we prove the high-performance and efficiency of our algorithm with a 20%time-consuming decrease than ever.
基金This work was supported by Key Scientific and Technological Project of Henan Province(No.202102110143)Talent Projects from Henan University of Technology(2018RCJH08)the Joint Foundations from the NSFC-Henan Province(No.U1604235).
文摘Frozen dough technology can effectively recover sensory quality of frozen flour products.This technique has gradually drawn the research interest in the industrialization of staple food.However,the quality of the final frozen products remains inferior to that of fresh products.This study reviewed the deterioration of gluten network in dough caused by ice recrystallization and various additives.This study also investigated the optimization of the freezing process and other empirical improvement techniques.Suggestions for future research were also provided.
基金supported by Henan Province Colleges and Universities Young Backbone Teacher Plan (No. 2016GGJS-070)the Fundamental Research Funds for the Henan Provincial Colleges and Universities in Henan University of Technology (No. 2018RCJH08)National Natural Science Foundation of China (No. 31571873)
文摘The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties.In this paper,wheat bran dietary fiber(WBDF)with different levels(0,3%,6%,9%,12%)were added to wheat flour and the characterization of dough rheological properties was conducted by rapid visco-analyzer,farinograph,as well as rotational rheometer.The results from pasting properties showed a gradual reduction in peak viscosity,trough viscosity,final viscosity and setback with increasing WBDF content.At high WBDF concentration,the significant increase of water absorption,formation time as well as weakening degree implied the harder formation of gluten network structure and the competition for water between gluten and WBDF particles.Such conclusion was in line with the findings from dynamic rheology tests,in which the doughs containing WBDF were more sensitive to strain regardless of their rigid and stiff texture.This study revealed vulnerable dough structure induced by WBDF,as well as the strengthened elastic property,elaborating the harmful effects ofWBDF on the rheological properties of doughs.
文摘Meat color is an intrinsic property that plays a major role in consumer’s perception. Lipid oxidation by-products as well as free iron can adversely affect meat color. This study was to compare the effect of Type I (radical quenching) antioxidants eugenol and rosmarinic acid (RA) to that of Type II (metal chelating) antioxidants milk mineral (MM), phytate, and sodium tri-polyphosphate (STPP) in raw ground chicken patties packed with a single layer of polyvinylchloride (PVC) overwrap. Packaged patties were stored at 4℃ and analyzed on 0, 1, 4, 7, and 10 days for pH, surface color, extent of lipid oxidation, oxymyoglobin content, and microbial load. Color stability was measured using Hunter MiniScan calorimeter (L*, a*, b* values). An effect was observed in L* values (P < 0.05) of meat color between treatments due to the type of antioxidant. Lightness values for STPP and phytate were low and differed (P < 0.05) from eugenol and rosmarinic acid. Milk mineral effectively preserved fresh color and slowed lipid oxidation in chicken patties by day 10. Aerobic plate counts increased over the entire testing period while values for lightness, redness, yellowness and chroma decreased indicating an increase in pH favored microbial spoilage of the meat or vice versa. By day 10, eugenol and MM were more effective and significantly different (P < 0.05) than STPP in controlling lipid oxidation measured as thiobarbituric acid reactive substances (0.198 mg/kg, 0.198 mg/kg, and 0.268 mg/kg, respectively). A positive correlation (r = 0.24, P < 0.005) between lipid oxidation and color saturation was observed indicating that poultry color darkened with increasing lipid oxidation levels.
基金supported by the Key scientific and technological project of Henan Province (No.202102110143)Talent Projects from Henan University of Technology(No.2018RCJH08)the Joint Foundations from the NSFC-Henan Province (No.U1604235)
文摘Due to its high nutritional and dietotherapy values,highland barley has attracted the attention and favor of people all over the world in recent years.It has been demonstrated that the nutritional components of highland barley are comprehensive and unique,with the characteristics of high protein,high fiber,high vitamin,lowfat,low sugar and variety of bioactive components.As the most important component in highland barley,highland barley starch not only has low digestibility,but also has good freeze-thaw stability,high solubility,good emulsion stability and superior film forming performance,which makes it have great application value in food,medicine and industrial production.The content of highland barley protein,which is rich in 18 kinds of amino acids,is higher than that of most grains,and its derivatives play an important role in medical treatment.Unfortunately,highland barley protein cannot form gluten network structure,which limits the application in daily staple food to a certain extent.Highland barley also contains a large amount of dietary fiber,especiallyβ-glucan.Long-term consumption could significantly reduce the incidence of chronic diseases and metabolic syndromes such as heart disease and diabetes.However,the research on the application of highland barley is still in the laboratory stage,which failed to achieve large-scale application in the actual production.The value of highland barley has not been brought into full play,which leads to the waste of its resources and the reduction of its added value.This paper reviewed themacronutrients,health functions and applications of highland barley,aiming to provide some reference for the development of highland barley in food and health industry.
基金supported by Zhongyuan Scholars in Henan Province(No.192101510004)the Natural Science Foundation of China(No.31671810)+2 种基金Project of Green Manufacturing 2025.China(Ministry of industry and information Technology.2018-272)Strategic Consulting Research Project of Henan Institute of Chinese Engineering Development Strategies(No.2020HENZT13)the Key scientific and technological project of Henan Province(No.202102110143).
文摘Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle products.However,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption drop.It was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as yet.This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles.The water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid visco-analyzer.The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water.At a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback values.Moreover,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles.Furthermore,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and quality.This study provides the basis for future development and improvement of IDF-enriched health foods.
基金supported by the Key scientific and technological project of Henan Province(No.202102110143)Talent Projects from Henan University of Technology(No.2018RCJH08)the Joint Foundations from the NSFC-Henan Province(No.U1604235)。
文摘Starch with different particle sizes has different compositions and different physical and chemical properties.The amylopectin content and protein content and lipid content of small granule B starch are higher than that of A-type starch,which can form spiral complex to limit the expansion of starch.Under the same treatment conditions,B-type starch is more vulnerable to damage,sensitive to freezing storage,even breaks in freezing storage,and has higher gelatinization temperature than other starch during freezing.Amylose contained in A-type has high content,high crystallinity,high degree of ordering after frozen storage and insensitivity to frozen storage,which is beneficial to improve the stability of pores and texture of frozen dough.With the extension of freezing time,the content of amylose decreased,while the content of various amylopectin increased and the conformation of polysaccharide changed.Starch deterioration is different under different frozen storage conditions.The deterioration mechanism of frozen dough can be evaluated by variety of starch characteristics during freezing process,which is of great guiding significance to the improvement of frozen dough technology.
基金the National Key Research and Development Program(2018YFD0401001)。
文摘In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer of the wheat bran from soft and hard mature wheat.Based on the differences in mechanical properties and water permeability of each wheat bran layer,the mature wheat grains were alternately treated under cold and heat conditions and separated by manual dissection.The microstructure of each layer of wheat bran from soft and hard mature wheat was determined by optical and fluorescence microscopy.Seven different structure layers were observed by optical microscopy,named them as epidermis,epicarp,cross cells,tube cells,testa,nucellar layer,and aleurone layer.All the layers of the outer bran of wheat grains were separated,except for the tube cells layer.The autofluorescence imagings of five layers were obtained.It was found that the morphology of the structural layers of the soft and hard wheat bran did not differ much,except for the aleurone layer.The aleurone layer of soft wheat bran was significantly different from that of the hard wheat bran,which is fuller and denser compared to soft wheat.In this study,more aleurone grains were lost in the aleurone layer obtained by the outsidein peeling method.The mastery of the morphology of each structural layer of the bran helps us to quickly quantify the degree of peeling of wheat milling,and to make immediate adjustments to the process.At the same time,we understand that the contents of the aleurone cells have different binding strengths with the nucellar layer and the starchy endosperm.The paper is instructive to deep investigation of wheat milling mechanism and product process refinement.
文摘Anthocyanins from black bean canning wastewater were isolated and purified on a laboratory scale by column chromatography, and then identified by high performance liquid chromatography electrospray tandem mass spectrometry. Dynamic adsorption and desorption were performed in glass columns packed with Sepabead Sp700 to optimize the purification process. Different temperatures during adsorption and desorption (25℃and 35℃) did not significantly affect the adsorption and desorption ratio. The adsorption ratio was significantly reduced when the flow rate increased from 1.5 mL/min to 2.5 mL/min. However, desorption ratio was not affected by flow rate (from 1.5 mL/min to 0.3 mL/min). Ethanol concentration (from 30% to 60%) was not a significant factor for desorption ratio. Four kinds of anthocyanins were identified in black bean canning wastewater. The major anthocyanins were delphinidin 3-glucoside, petunidin 3glucoside and maldvidin 3-glucoside, with a small amount of petunidin 3, 5-diglucoside also present.
基金supported by the Key scientific and technological project of Henan Province(No.202102110143)State Scholarship Fund of China Scholarship Council(No.202008410106)+1 种基金Talent Projects from Henan University of Technology(No.2018RCJH08)Zhongyuan Scholars in Henan Province(No.192101510004)。
文摘Identifying novel processing methods is an important research direction in the field of food engineering.Fermented flour products have been popular all over the world for a long time because of their unique flavor and texture.Whether for yeast or sourdough,the accurate temperature control is essential for the fermentation process.Some novel heating methods have shown potential in the processing of fermented flour products.Microwave heating(MWH),radiofrequency heating(RFH),and ohmic heating(OH)are undoubtedly the most promising heating methods.MWH affects the fermentation time of the dough by affecting the water molecules in the dough,and may also improve the fermentation quality of wholewheat flour products.RFH contributes to the control of harmful substances in the fermentation process and has shown potential for the production of sourdough bread.OH has superiority in accurately controlling the temperature,enzymes,microorganisms,etc.in the fermentation process,and it is beneficial to shortening the fermentation time.Researchers have applied these heating methods with different properties to different uses.This article summarized the application and potential of these three novel heating methods in the production of fermented flour products.The application scenarios and parameter settings of novel heating technologies in dough fermentation process need further research.It is reasonable to believe that novel heating methods can become an important tool to improve the efficiency of dough fermentation and the quality of fermented dough in the future.
基金the National Natural Science Foundation of China(No.31571873)the National Key Research and Development Program(2018YFD0401001)。
文摘The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distributions,damaged starch contents,granular morphology,and pasting properties of the wheat flour,also carried out the uniaxial elongation test,the texture profile analysis,and rheological properties of the dough to evaluate effects of two milling methods,i.e.impact mill(IM)and hammer mill(HM),on the rheological properties of wheat flour and dough.The results showed that milling methods had no significant effects on flour pasting temperature(except the flour H3 obtained by HM grinding three times)and springiness of dough.Flour samples milled by IM had a lower damaged starch content,higher trough viscosity,higher final viscosity and higher values of setback compared to samples processed by HM.After repeated milling of IM,the damaged starch content of the endosperm granules could be controlled below 1%(P<0.05).There was a gap between H1 and H2 in the elastic modulus value of the non-fermented dough group,and the difference increased after fermentation,which was more obvious in the values of viscosity modulus.The more the milling times,the greater the elastic and viscosity modulus of dough of flour processed by both IM and HM.
基金supported by grants from the National Natural Science Foundation of China(32200878 and 32260206)the Annual 2022 Joint Project of Basic Research in Local Universities(part)in Yunnan province(202101BA070001-156)+1 种基金the Annual 2021 Educational Science Planning Project of Yunnan Province(BFSJY006)the Kunming University Talent Introduction Research Project(YJW2213).
文摘Exposure to stress negatively affects error processing,but the impact of stress on error awareness remains to be determined.In the present study,we examined the temporal dynamics of error awareness and post-error adjustment following acute stress.Forty-nine healthy men were randomly assigned to the control(n=26)or stress group(n=23).After stress induction,participants completed the error awareness task,and their brain activity was assessed by electroencephalography.Compared to the control group,the stress group demonstrated lower error awareness accuracy and smaller Pe(error positivity)and ΔPe amplitudes following aware error responses,which indicated impairment of error awareness following stress.Furthermore,the stress group had lower accuracy in post-aware error responses than in post-unaware error responses and the control group,which indicated poor post-error adjustment following stress.Our results showed a stress effect on sequential stages of error processing.Stress induces impaired error identification,which further generates maladaptive post-error performance.
基金financially supported by the National Key Research and Development Program of China(Grant No.2016YFB0600701).
文摘Four coaxial cylinder dielectric barrier discharge micro-plasma reactors were designed for the noncatalytic decomposition of pure CO_(2) into CO and O_(2) at low temperature and ambient pressure.The influence of segmented outer electrodes on the electrical characteristics and the reaction performance was investigated.Experimental results indicated that the introduction of segmented outer electrodes can significantly promote the decomposition of CO_(2).Encouragingly,the highest conversion of 13.1% was obtained at an applied voltage of 18 kV,which was a substantial increase of 39.4% compared to the traditional device.Compared with other types of dielectric barrier discharge plasma reactors,the proposed segmented outer electrode micro-plasma reactor can give a higher CO_(2) conversion and acceptable energy efficiency.The increase in conversion can be attributed mainly to the enhanced corona discharge caused by the fringe effect at electrode edges,the increase in energy density and the increase in the number of micro-discharges.In addition,detailed electrical characterization was performed to reveal some trends in the electrical behavior of proposed reactors.
基金This work was supported by the Science and Technology Foundation of Beijing Municipal Commission of Education(No.KM201810005027)the National Natural Science Foundation of China(No.U1633115)the Beijing Natural Science Foundation(No.L192002).
文摘Nowadays,Edge Information System(EIS)has received a lot of attentions.In EIS,Distributed Machine Learning(DML),which requires fewer computing resources,can implement many artificial intelligent applications efficiently.However,due to the dynamical network topology and the fluctuating transmission quality at the edge,work node selection affects the performance of DML a lot.In this paper,we focus on the Internet of Vehicles(IoV),one of the typical scenarios of EIS,and consider the DML-based High Definition(HD)mapping and intelligent driving decision model as the example.The worker selection problem is modeled as a Markov Decision Process(MDP),maximizing the DML model aggregate performance related to the timeliness of the local model,the transmission quality of model parameters uploading,and the effective sensing area of the worker.A Deep Reinforcement Learning(DRL)based solution is proposed,called the Worker Selection based on Policy Gradient(PG-WS)algorithm.The policy mapping from the system state to the worker selection action is represented by a deep neural network.The episodic simulations are built and the REINFORCE algorithm with baseline is used to train the policy network.Results show that the proposed PG-WS algorithm outperforms other comparation methods.
基金Funding has been received from the National Key Research and Development Program of China(No.2016YFB0600703).
文摘The increase of CO_(2)concentration in the atmosphere has brought serious greenhouse effects and environmental problems,so it is urgent to solve the problem of excessive CO_(2)concentration.The carbon capture,utilization,and storage technology refer to the use of CO_(2)as a C_(1)resource to generate new economic benefits in a new production process.In this work,the influence of adding different proportions of N_(2)and Ar to the CO_(2)gas on the discharge characteristics and reaction performance was investigated with a newly designed dielectric barrier discharge(DBD)micro-plasma segmented electrode reactor and optical emission spectroscopy.The results indicated that the discharge current value increased when the added N_(2)content was less than 50%,and decreased when the N_(2)content exceeded 50%under the condition of constant input power.The number and the current value of mixed gas micro-discharges showed a decreasing trend with the increase of Ar content.In the discharge system,the dielectric capacitance(C_(d))and the gas gap capacitance(C_(g))showed opposite trends with the increase of N_(2)and Ar content.The dielectric capacitance decreased and the gas gap capacitance increased as the N_(2)content increased,while the trend was just the opposite as the Ar content increased.In addition,adding a small amount of N_(2)and Ar was conducive to the conversion of CO_(2),but when the N_(2)and Ar content exceeded 50%,the amount of CO_(2)converted will be reduced.
