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.     

Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food

Food Science and Biotechnology - The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity,...     

Multi-UAV Collaborative Wireless Communication Networks for Single Cell Edge Users

Mobile Networks and Applications - Due to fast deployment, strong survivability and flexible scheduling, multiple unmanned aerial vehicles (UAV) can synergistically optimize the trajectory 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.     

微通道板表面羟基化工艺研究北大核心

研究了3种微通道板基底羟基化的方法,测量了羟基化处理后微通道板基底表面水接触角及通道端面的形貌变化,分析了各种方法中微通道板基底的亲水性和腐蚀情况。实验结果表明:氨水双氧水溶液对基体表面的亲水性能提升不大,NaOH溶液对基体有腐蚀作用,经食人鱼溶液处理的基体表面亲水性明显提高且无腐蚀作用。研究了微通道板在食人鱼溶液中的浸泡时间和浸泡温度对表面亲水性的影响。结果表明:随着浸泡温度的增加,微通道板表面水接触角先减小后增大,当温度为80℃时达到极小值,浸泡时间对微通道板表面的亲水性影响不大。最终确定了微通道板表面羟基化工艺:浸泡温度为80℃,静置时间为20~60 min。     

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。     

龙窑结构古法烧制建盏分析

建盏的艺术特色是丰富而多元的,其中最明显的就是釉色的多变性,这主要是建盏用料配比不同所致,也可能是窑炉内条件的不同所致,例如温度、湿度和气氛等。柴烧技术发展历史悠久,与建盏文化发展的历程相同,即便是在各种先进技术盛行的新时代背景下,这种柴烧技术仍会展示出个性化的艺术美感,这主要因为建盏烧制过程中充满了不确定性。而窑炉烧制技术中"入窑相同,出窑多彩"的壮观景观就是由此形成,建盏在物质丰富而多元的新社会环境中,依然发挥着充满个性化的独特美感。     

An Improved Approach for Spatial and Temporal Individual Risk Assessment Considering Synergistic Effects of Multiple Fires Occurred Sequentially

Fire Technology - The current research on individual risks mainly focuses on the individual risk considering a single fire or the spatial distribution of multiple fires. It is more realistic to...