Weed management is a crucial aspect of modern agriculture as invasive plants can negatively impact crop yields and profitability.Long-established methods of weed control,such as manual labor and synthetic herbicides,h...Weed management is a crucial aspect of modern agriculture as invasive plants can negatively impact crop yields and profitability.Long-established methods of weed control,such as manual labor and synthetic herbicides,have been widely used but come with their own set of challenges.These methods are often time-consuming,labor-intensive,and pose environmental risks.Herbicides have been the primary method of weed control due to their efficiency and cost-effectiveness.However,over-reliance on herbicides has led to environmental contamination,weed resistance,and potential health hazards.To address these issues,researchers and industry experts are now exploring the integration of machine learning into chemical weed management strategies.As technology advances,there is a growing interest in exploring innovative and sustainable weed management approaches.This review examines the potential of machine learning in chemical weed management.Machine learning offers innovative and sustainable approaches by analyzing large data sets,recognizing patterns,and making accurate predictions.Machine learning models can classify weed species and optimize herbicide usage.Real-time monitoring enables timely intervention,preventing invasive species spread.Integrating machine learning into chemical weed management holds promise for enhancing agricultural practices,reducing herbicide usage and minimizing environmental impact.Validation and refinement of these algorithms are needed for practical application.展开更多
Fermentation is thought to be born in the Fertile Crescent,and since then,almost every culture has integrated fermented foods into their dietary habits.Originally used to preserve foods,fermentation is now applied to ...Fermentation is thought to be born in the Fertile Crescent,and since then,almost every culture has integrated fermented foods into their dietary habits.Originally used to preserve foods,fermentation is now applied to improve their physicochemical,sensory,nutritional,and safety attributes.Fermented dairy,alcoholic beverages like wine and beer,fermented vegetables,fruits,and meats are all highly valuable due to their increased storage stability,reduced risk of food poisoning,and enhanced flavor.Over the years,scientific research has associated the consumption of fermented products with improved health status.The fermentation process helps to break down compounds into more easily digestible forms.It also helps to reduce the amount of toxins and pathogens in food.Additionally,fermented foods contain probiotics,which are beneficial bacteria that help the body to digest food and absorb nutrients.In today’s world,non-communicable diseases such as cardiovascular disease,type 2 diabetes,cancer,and allergies have increased.In this regard,scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases.Moreover,in the last decade,there has been a growing interest in fermentation technology to valorize food waste into valuable by-products.Fermentation of various food wastes has resulted in the successful production of valuable by-products,including enzymes,pigments,and biofuels.展开更多
文摘Weed management is a crucial aspect of modern agriculture as invasive plants can negatively impact crop yields and profitability.Long-established methods of weed control,such as manual labor and synthetic herbicides,have been widely used but come with their own set of challenges.These methods are often time-consuming,labor-intensive,and pose environmental risks.Herbicides have been the primary method of weed control due to their efficiency and cost-effectiveness.However,over-reliance on herbicides has led to environmental contamination,weed resistance,and potential health hazards.To address these issues,researchers and industry experts are now exploring the integration of machine learning into chemical weed management strategies.As technology advances,there is a growing interest in exploring innovative and sustainable weed management approaches.This review examines the potential of machine learning in chemical weed management.Machine learning offers innovative and sustainable approaches by analyzing large data sets,recognizing patterns,and making accurate predictions.Machine learning models can classify weed species and optimize herbicide usage.Real-time monitoring enables timely intervention,preventing invasive species spread.Integrating machine learning into chemical weed management holds promise for enhancing agricultural practices,reducing herbicide usage and minimizing environmental impact.Validation and refinement of these algorithms are needed for practical application.
基金Financial support from Nobelium Joining Gdańsk Tech Research Community(contract number DEC 33/2022/IDUB/l.1NOBELIUM nr 036236)the School of Engineering and Science and the FEMSA-Biotechnology Center at Tecnologico de Monterrey for their support through the Bioprocess(0020209I13)Focus Group.
文摘Fermentation is thought to be born in the Fertile Crescent,and since then,almost every culture has integrated fermented foods into their dietary habits.Originally used to preserve foods,fermentation is now applied to improve their physicochemical,sensory,nutritional,and safety attributes.Fermented dairy,alcoholic beverages like wine and beer,fermented vegetables,fruits,and meats are all highly valuable due to their increased storage stability,reduced risk of food poisoning,and enhanced flavor.Over the years,scientific research has associated the consumption of fermented products with improved health status.The fermentation process helps to break down compounds into more easily digestible forms.It also helps to reduce the amount of toxins and pathogens in food.Additionally,fermented foods contain probiotics,which are beneficial bacteria that help the body to digest food and absorb nutrients.In today’s world,non-communicable diseases such as cardiovascular disease,type 2 diabetes,cancer,and allergies have increased.In this regard,scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases.Moreover,in the last decade,there has been a growing interest in fermentation technology to valorize food waste into valuable by-products.Fermentation of various food wastes has resulted in the successful production of valuable by-products,including enzymes,pigments,and biofuels.
