Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.     

Effects of malondialdehyde-induced protein oxidation on the structural characteristics of rice protein

Malondialdehyde (MDA) was selected to represent a secondary by-product of lipid peroxidation during rice ageing. This study aimed to investigate the effects of MDA modification on the structural characteristics of rice protein. The results showed that as MDA concentration increased, rice protein carbonyl and disulphide groups increased, but sulphydryl content decreased. The blue shift of maximum fluorescence peak, the decrease of rice protein intrinsic fluorescence intensity and the reduction of surface hydrophobicity indicated the formation of protein aggregates caused by MDA oxidative modification. The results of molecular weight distribution and particle size distribution showed that MDA modification resulted in the formation of soluble protein aggregates, and the decrease of rice protein solubility indicated that insoluble protein aggregates were formed. Results of protein electrophoresis showed that MDA modification contributed to rice protein aggregation via non-disulphide covalent bonds. The results showed that rice protein gradually aggregated with increasing MDA concentration.     

Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage

Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product.     

High-resolution ISAR imaging of fast rotating targets based on pattern-coupled Bayesian strategy for multiple measurement vectors

Very high resolution inverse synthetic aperture radar (ISAR) imaging of fast rotating targets is a complicated task. There may be insufficient pulses or may introduce migration through range cells (MTRC) during the coherent processing interval (CPI) when we use the conventional range Doppler (RD) ISAR technique. With compressed sensing (CS) technique, we can achieve the high-resolution ISAR imaging of a target with limited number of pulses. Sparse representation based method can achieve the super resolution ISAR imaging of a target with a short CPI, during which the target rotates only a small angle and the range migration of the scatterers is small. However, traditional CS-based ISAR imaging method generally faced with the problem of basis mismatch, which may degrade the ISAR image. To achieve the high resolution ISAR imaging of fast rotating targets, this paper proposed a pattern-coupled sparse Bayesian learning method for multiple measurement vectors, i.e. the PC-MSBL algorithm. A multi-channel pattern-coupled hierarchical Gaussian prior is proposed to model the pattern dependencies among neighboring range cells and correct the MTRC problem. The expectation-maximization (EM) algorithm is used to infer the maximum a posterior (MAP) estimate of the hyperparameters. Simulation results validate the effectiveness and superiority of the proposed algorithm.     

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).     

基于特征融合的中文简历解析方法研究

针对基于规则和统计的传统中文简历解析方法效率低、成本高、泛化能力差的缺点，提出一种基于特征融合的中文简历解析方法，即级联Word2Vec生成的词向量和用BLSTM（Bidirectional Long Short-Term Memory）建模字序列生成的词向量，然后再结合BLSTM和CRF（Conditional Random Fields）对中文简历进行解析（BLSTM-CRF）。为了提高中文简历解析的效率，级联包含字序列信息的词向量和用Word2Vec生成的词向量，融合成一个新的词向量表示；再由BLSTM强大的学习能力融合词的上下文信息，输出所有可能标签序列的分值给CRF层；再由CRF引入标签之间约束关系求解最优序列。利用梯度下降算法训练神经网络，使用预先训练的词向量和Dropout优化神经网络，最终完成对中文简历的解析工作。实验结果表明，所提的特征融合方法优于传统的简历解析方法。     

Metabolism of Storage Lipids and the Role of Lipid Droplets in the Yeast Schizosaccharomyces pombe

Storage lipids, triacylglycerols (TAG), and steryl esters (SE), are predominant constituents of lipid droplets (LD) in fungi. In several yeast species, metabolism of TAG and SE is linked to various cellular processes, including cell division, sporulation, apoptosis, response to stress, and lipotoxicity. In addition, TAG are an important source for the generation of value-added lipids for industrial and biomedical applications. The fission yeast Schizosaccharomyces pombe is a widely used unicellular eukaryotic model organism. It is a powerful tractable system used to study various aspects of eukaryotic cellular and molecular biology. However, the knowledge of S. pombe neutral lipids metabolism is quite limited. In this review, we summarize and discuss the current knowledge of the homeostasis of storage lipids and of the role of LD in the fission yeast S. pombe with the aim to stimulate research of lipid metabolism and its connection with other essential cellular processes. We also discuss the advantages and disadvantages of fission yeast in lipid biotechnology and recent achievements in the use of S. pombe in the biotechnological production of valuable lipid compounds.