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.     

Deep transfer modeling for classification of Maize Plant Leaf Disease

Multimedia Tools and Applications - Currently, Deep Learning is playing an influential role for Image analysis and object classification. Maize’s diseases reduce production that subsequently...     

A privacy-preserving model based on differential approach for sensitive data in cloud environment

A large amount of data and applications need to be shared with various parties and stakeholders in the cloud environment for storage, computation, and data utilization. Since a third party operates the cloud platform, owners cannot fully trust this environment. However, it has become a challenge to ensure privacy preservation when sharing data effectively among different parties. This paper proposes a novel model that partitions data into sensitive and non-sensitive parts, injects the noise into sensitive data, and performs classification tasks using k-anonymization, differential privacy, and machine learning approaches. It allows multiple owners to share their data in the cloud environment for various purposes. The model specifies communication protocol among involved multiple untrusted parties to process owners’ data. The proposed model preserves actual data by providing a robust mechanism. The experiments are performed over Heart Disease, Arrhythmia, Hepatitis, Indian-liver-patient, and Framingham datasets for Support Vector Machine, K-Nearest Neighbor, Random Forest, Naive Bayes, and Artificial Neural Network classifiers to compute the efficiency in terms of accuracy, precision, recall, and F1-score of the proposed model. The achieved results provide high accuracy, precision, recall, and F1-score up to 93.75%, 94.11%, 100%, and 87.99% and improvement up to 16%, 29%, 12%, and 11%, respectively, compared to previous works.

     

Block size selection in rate-constrained geometry based point cloud compression

Multimedia Tools and Applications - In geometry-based point cloud compression, the geometry information is typically compressed using octree coding. In octree coding, the size of the blocks in the...     

Synergistic effect of high-intensity ultrasound and β-cyclodextrin treatments on browning control in apple juice

This work evaluated the synergistic effects of combined high-intensity ultrasound (HIU) with β-cyclodextrin (β-CD) treatments on inhibiting browning of apple juice and explored the mechanism through simulation system. The combined treatment of 300 W HIU with 0.006 g mL⁻¹ β-CD had a synergistic impact on maintaining juice colour, resulting in a 39.06% reduction in browning degree, only a 36.64% decrease in total phenolic content, and a 17.82% reduction in PPO activity. The inhibition of enzymatic browning in simulated system revealed that HIU suppressed the enzyme (Polyphenol oxidase, PPO) and β-CD inhibited enzyme (PPO) and embedded substrate (polyphenol). The results of spectroscopic analysis showed that the particle-size distribution of PPO narrowed, the content of α-helix in the secondary structure increased, the fluorescence intensity increased, and the maximum wavelength was red-shifted after HIU and β-CD treatment. Changes in structure could further result in PPO activity loss. Hence, the combined treatment could synthetically alleviate the browning of apple juice.