Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

Antioxidant and lipid-reducing effects of Rosa rugosa root extract in 3T3-L1 cell

Food Science and Biotechnology - Rosa rugosa root is traditionally known to be effective in the treatment of diabetes in Korea. R. rugosa root-specific compounds also show antioxidant effects, and...     

Surface energies in high-entropy carbides with variable carbon stoichiometry

The carbon vacancy in high-entropy carbides (HECs) has a significant impact on their physical and chemical properties, yet relevant studies have still been relatively few. In this study, we investigate the surface energies of HECs with variable carbon vacancies through first-principles calculations. The results show that the surface energy of the (1 0 0) surface of the stoichiometric HECs is significantly lower than that of (1 1 1) surface. With the decrease in carbon stoichiometry, the surface energies of both (1 0 0) and (1 1 1) surfaces increase gradually, which is mainly due to the weakening of covalent bonding and the decrease of metal Hirshfeld-I (HI) charges. However, the surface energy of (1 0 0) surface increases more quickly than that of (1 1 1) surface and will exceed that of (1 1 1) surface when the carbon stoichiometry decreases to a certain extent, which is primarily attributed to the greater decrease rate of metal HI charges of (1 0 0) surface.     

海洋多肽的提取纯化及生物活性研究进展

海洋生物是人类重要的食物来源，其中含有大量高质量的蛋白质。海洋多肽具有抗高血压、抗氧化、抗肿瘤等生物学功能，作为开发功能性食品和药品的来源具有巨大的潜力。本文介绍了近年来国内外利用化学水解法、酶水解法、微生物发酵法以及物理辅助提取法提取海洋多肽并采用色谱法、膜分离法将其分离纯化的相关技术，比较了它们之间的差异性，并对海洋多肽的血管紧张素转换酶（ACE）抑制活性、抗氧化活性和抗肿瘤活性等生物活性以及应用现状进行了综述。     

公共建筑水系统监测体系的构建

我国公共建筑用水现状动态变化范围大,供水设备综合能效低,并存在漏损难发现、设备选型性能过剩等问题。构建公共建筑用水精细化计量监测体系,可通过收集详尽的供用水数据,形成针对不同工况的供水策略,实现节能降耗,以及对建筑供水系统设计及设备选型优化的数据支撑。阐述公共建筑水系统监测体系,包括监测指标、监测实现方法、监测位置、监测条件的设置等,探讨监测数据的应用价值,指出公共建筑水系统监测体系是实现建筑全面精细化节水的重要技术路径。     

基于5G时长驻留的分析及优化提升方法

随着中国移动5G网络的逐步发展，目前已实现城区的5G网络连片覆盖，全网5G用户大规模增长。本文通过对经分数据用户产生的话单，结合用户使用的网络类型，利用成熟的经分平台，实现直接针对用户使用的网络、流量、时长等方面的分析，直观的体现了用户在5G网络的驻留时长占比以及5G网络的流量占比，为网络优化工作提供了重要分析依据。