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2.
Anisse Pereira Hong C. Lee Robert Lammert Jr. Cailyn Wolberg Jr. Danyi Ma Chad Immoos Federico Casassa Iksoon Kang 《International Journal of Food Science & Technology》2022,57(3):1814-1823
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. 相似文献
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Lu Huaiqian Shi Hui Xie Qilong Li Li Xiao Yong Jia Litao Li Debao 《Catalysis Letters》2022,152(11):3347-3353
Catalysis Letters - This study proposed a new facile route to rational creating oxygen-vacancy (Vo)-rich surface of Co3O4 nanosheets by acetic acid leaching. The acid leached Co3O4 nanosheets was... 相似文献
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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. 相似文献
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三维异质异构集成技术是实现电子信息系统向着微型化、高效能、高整合、低功耗及低成本方向发展的最重要方法,也是决定信息化平台中微电子和微纳系统领域未来发展的一项核心高技术。文章详细介绍了毫米波频段三维异质异构集成技术的优势、近年来的发展趋势以及面临的挑战。利用硅基MEMS 光敏复合薄膜多层布线工艺可实现异质芯片的低损耗互连,同时三维集成高性能封装滤波器、高辐射效率封装天线等无源元件,还能很好地处理布线间的电磁兼容和芯片间的屏蔽问题。最后介绍了一款新型毫米波三维异质异构集成雷达及其在远距离生命体征探测方面的应用。 相似文献
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Sha Liu JianHui Xiao YaPing Feng MianLing Zhang Ying Li Jin Tu LiYa Niu 《International Journal of Food Science & Technology》2022,57(3):1791-1803
Konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/SA-boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF-NMR analysis demonstrated that the free water of KGM/SA-boba could transfer to tightly bound water with the addition of PSPA that made it with better water-binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA-boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT-IR. Furthermore, 50% of PSPA in PSPA-fortified KGM/SA-boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS of the PSPA-fortified KGM/SA-boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA-boba in turn would make PSPA more stable in the gastrointestinal digestive system. 相似文献