Formation of acrylamide in microwave-roasted sorghum and associated dietary risk

The effect of microwave roasting parameters (300, 450 and 600 W; 5, 10 and 15 min) on acrylamide content in sorghum grain was determined using High Pressure Liquid Chromatography (HPLC)-photo diode array (PDA) detector coupled with C-18 column. Samples roasted at 300 and 450 W did not possess acrylamide, whereas 600 W (15 min) favoured formation of 2740.19 µg/kg of acrylamide, levels far exceeding the defined European Union (EU) limits. The chronic daily intake (CDI) for acrylamide through consumption of such grain flour was 3.25–9.5-fold higher to Joint FAO/WHO Expert Committee on Food Additives (JECFA) defined high exposure limits. The margin of exposure (MOE) values ranged from 4.3 to 12.76 and from 11.07 to 32.27 for neoplastic and neurological effects, respectively, demonstrating high exposure and serious health concerns associated with dietary intake of this toxicant. This study assesses the risk for the Indian population and highlights the importance of optimising process parameters for food product to minimise such exposure risks.     

Thiol-Functionalized Covalent Organic Frameworks as Thermal History Indictor for Temperature and Time History Monitoring

Various products, including foods and pharmaceuticals, are sensitive to temperature fluctuations. Thus, temperature monitoring during production, transportation, and storage is critical. Facile indicators are required to monitor temperature conditions via color changes in real time. This study aimed to prepare and apply thiol-functionalized covalent organic frameworks (COFs) as a novel indicator for monitoring thermal history and temperature abuse. The COFs underwent obvious color changes from bright yellow to purple after exposure to different temperatures for varying durations. The reaction kinetics are analyzed under isothermal conditions, which reveal that the order of reaction rates is k_−20°C < k_4°C < k_20°C < k_35°C < k_55°C. The activation energy (E_a) of the COFs is calculated using the Arrhenius equation as 50.71 kJ moL⁻¹. The COFs are capable of sensitive color changes and offer a broad temperature tracking range, thereby demonstrating their application potential for the monitoring of temperature and time exposure history during production, transportation, and storage. This excellent performance thermal history indicator also shows promise for expanding the application field of COFs.     

Differences in PARP Inhibitors for the Treatment of Ovarian Cancer: Mechanisms of Action,Pharmacology, Safety,and Efficacy

Poly(ADP-ribose) polymerases (PARP) are proteins responsible for DNA damage detection and signal transduction. PARP inhibitors (PARPi) are able to interact with the binding site for PARP cofactor (NAD+) and trapping PARP on the DNA. In this way, they inhibit single-strand DNA damage repair. These drugs have been approved in recent years for the treatment of ovarian cancer. Although they share some similarities, from the point of view of the chemical structure and pharmacodynamic, pharmacokinetic properties, these drugs also have some substantial differences. These differences may underlie the different safety profiles and activity of PARPi.     

Fire safe,sustainable loose furnishing

The aim of this exploratory study has been to investigate the fire properties and environmental aspects of different upholstery material combinations, mainly for domestic applications. An analysis of the sustainability and circularity of selected textiles, along with lifecycle assessment, is used to qualitatively evaluate materials from an environmental perspective. The cone calorimeter was the primary tool used to screen 20 different material combinations from a fire performance perspective. It was found that textile covers of conventional fibres such as wool, cotton and polyester, can be improved by blending them with fire resistant speciality fibres. A new three‐dimensional web structure has been examined as an alternative padding material, showing preliminary promising fire properties with regard to ignition time, heat release rates and smoke production.     

Structural health monitoring system based on multi-agent coordination and fusion for large structure

In practical applications of structural health monitoring technology, a large number of distributed sensors are usually adopted to monitor the big dimension structures and different kinds of damage. The monitored structures are usually divided into different sub-structures and monitored by different sensor sets. Under this situation, how to manage the distributed sensor set and fuse different methods to obtain a fast and accurate evaluation result is an important problem to be addressed deeply. In the paper, a multi-agent fusion and coordination system is presented to deal with the damage identification for the strain distribution and joint failure in the large structure. Firstly, the monitoring system is adopted to distributedly monitor two kinds of damages, and it self-judges whether the static load happens in the monitored sub-region, and focuses on the static load on the sub-region boundary to obtain the sensor network information with blackboard model. Then, the improved contract net protocol is used to dynamically distribute the damage evaluation module for monitoring two kinds of damage uninterruptedly. Lastly, a reliable assessment for the whole structure is given by combing various heterogeneous classifiers strengths with voting-based fusion. The proposed multi-agent system is illustrated through a large aerospace aluminum plate structure experiment. The result shows that the method can significantly improve the monitoring performance for the large-scale structure.     

Consumer perception of extruded snacks containing brown rice and dried mushroom

Effects of mushroom type, seasoning and health benefit information (HBI) on consumers’ saltiness expectation, sensory liking, elicited emotions and purchase intent (PI) of extruded snacks were investigated. Five snacks were evaluated: straw mushroom (Volvariella volvacea) extrudates without (SME) or with seasoning (SMES), phoenix mushroom (Pleurotus pulmonarius) extrudates without (PME) or with seasoning (PMES), and the control without mushroom and seasoning. Hedonic scores and positive emotions were generally higher for seasoned mushroom-containing snacks (SMES and PMES) with 65% and 75.83% of consumers reporting willingness to purchase, respectively, after receiving HBI. Bored, interested and satisfied were identified as significant emotional predictors for PI odds. Flavour, saltiness, overall liking, bored, good and interested were critical attributes, differentiating snacks. This study demonstrated that sensory liking and PI of extruded brown rice-based snacks containing mushroom could be improved through savoury seasoning addition, which also allowed saltiness expectations to be met.     

植物基人造肉的营养特性与食用安全性

植物肉的出现为动物肉类食品供应短缺和养殖业环境污染问题带来希望。食品加工技术的快速发展弥补了植物基肉制品外观和口感的不足, 但其营养价值和安全性也应引起重视。本文综述了以植物蛋白为主要原料所制肉类替代品的营养价值, 包括植物肉中碳水化合物、蛋白质、脂肪、水分、维生素和矿物质的相对含量和营养性质。分析了植物肉在生产及食用过程中可能出现的物理、化学、生物因素在内的安全问题, 并探讨目前植物肉发展所存在的局限性与挑战, 以期为我国植物蛋白肉制品的研发与推广提供理论参考。     

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods.     

浅谈工程总承包商对分包商的安全管理

分包商安全能力不足以及总包商安全管理薄弱,已成为导致工程建设项目事故多发的重要原因。将分包商的安全管理有效纳入到总承包商的安全管理体系内,做好分包商的安全管理,对提高总承包商的安全绩效、确保施工安全,具有极其重要的现实意义。从总承包商和分包商两个角度,研究分析分包安全管理中存在的问题及原因,得出分包安全管理各种问题的根源主要是经济利益,管理源头在总承包单位,站在总承包商的视角提出加强分包商安全管理的建议。     

结合公钥加密和关键字可搜索加密的加密方案

带关键字搜索的公钥加密(PEKS)是一种有用的加密原语，它允许用户将在加密数据上搜索的功能委托给不可信的第三方服务器，而不影响原始数据的安全性和隐私性。但是，由于缺乏对于数据的加密以及解密能力，PEKS方案不能单独进行使用，必须与标准的公钥加密方案(PKE)相结合。因此，Baek等人在2006年引入了一种新的加密原语，称为结合PKE和PEKS的加密方案(PKE+PEKS)，它同时提供了PKE和PEKS的功能。目前，已有文献提出了几种PKE+PEKS方案。然而，他们都没有考虑关键字猜测攻击的问题。本文提出一个新的高效且能够抵抗关键字猜测攻击的PKE+PEKS方案，与已有方案相比，该方案在性能上有很大的提升，并且在生成关键字和数据密文时，不需要使用双线性对，极大地降低了计算和存储成本。安全性分析表明，本文中所提出的方案能够满足密文隐私安全性、陷门不可区分性和抗关键字猜测攻击的安全性。效率分析表明，本分提出的方案更加高效。