Mung bean is one of the major legume crops in China, and its nutritional quality and processing quality directly affect the development of mung bean processing industry. In order to promote the development of mung bea...Mung bean is one of the major legume crops in China, and its nutritional quality and processing quality directly affect the development of mung bean processing industry. In order to promote the development of mung bean processing industry, the research progress of mung bean quality characteristics, including physical quality, nutritional quality, medicinal value and the processing quality, were summarized based on literatures both at home and abroad, and the current exploitation status of starch, protein, dietary fiber, resistant starch, flavonoids and superoxide dismutase of mung bean was also reviewed. In order to promote the development of mung bean processing industry, it should strengthen the research on quality characteristics and functional ingredients of mung bean, pay attention to the development of healthy products, improve the processing technology, and cultivate a group of leading mung bean processing companies with strong competence in the market.展开更多
In Japan, various countermeasures have been taken to improve the water quality of public waters such as rivers and lakes. Though water quality has improved, it is still insufficient. In summer, eutrophication is seen ...In Japan, various countermeasures have been taken to improve the water quality of public waters such as rivers and lakes. Though water quality has improved, it is still insufficient. In summer, eutrophication is seen in lakes and inner bays, as well as rivers. As a countermeasure to prevent eutrophication, the removal treatment of nutrient salts such as nitrogen and phosphorus is done, in addition to organic substance elimination in the domestic sewerage system. This report will show the water quality characteristics of rivers and ponds in Japan. It is considered that these investigative results are effective when the water quality improvement of the stabilization ponds where eutrophication occurs are examined in China.展开更多
The application of normal distribution for quality characteristics has its limits on the condition that specification interval is asymmetric. In this paper, the compound normal distribution N(L,σ12,σ22) was proposed...The application of normal distribution for quality characteristics has its limits on the condition that specification interval is asymmetric. In this paper, the compound normal distribution N(L,σ12,σ22) was proposed and simulated, the property of the parameters Lσ1 and σ2 was studied. The distribution was further applied toangle quality process control.展开更多
[Objectives]This study aimed to evaluate the quality characteristics of Amorphophallus konjac K.Koch and study the tubers of A.konjac K.Koch by infrared spectroscopy and second derivative method.[Methods]Referring to ...[Objectives]This study aimed to evaluate the quality characteristics of Amorphophallus konjac K.Koch and study the tubers of A.konjac K.Koch by infrared spectroscopy and second derivative method.[Methods]Referring to industrial standards of China for agriculture and related documents,the quality characteristics of A.konjac K.Koch were determined;and using potassium bromide tableting method and Fourier transform infrared spectroscopy,the infrared spectrum and second derivative spectrum of A.konjac K.Koch were studied.[Results]The drying rate,total ash content,acid-insoluble ash content,water extract content,ethanol extract content and crude polysaccharide content of A.konjac K.Koch were above 14.00%,4.57%-11.78%,0.04%-4.87%,26.31%-36.98%,2.20%-7.95%and 40.25%-61.18%,respectively.The infrared spectra of A.konjac K.Koch of different origins were relatively close,and the differences were mainly in peak intensity.The peaks at 1642,1322,1241,1154,1022,863,770 and 576 cm-1 were the main specific peaks.The main component was konjac glucomannan.[Conclusions]FTIR technology is simple and quick,and is suitable for quality control and sample identification of A.konjac K.Koch.This provides a scientific basis for the quality control and comprehensive utilization of A.konjac K.Koch cultivated under forest.展开更多
From students＇ perspectives, the quality characteristics of excellent Chinese college English teachers consist of teaching skills, teacher-student relationship, teachers＇ knowledge level and teachers＇ character. It...From students＇ perspectives, the quality characteristics of excellent Chinese college English teachers consist of teaching skills, teacher-student relationship, teachers＇ knowledge level and teachers＇ character. It is a multidimensional construct. Of all the four main constituents, teaching skills is ranked the highest on the explanatory ability on students＇ perceptions of excellent college English teachers, then teachers＇ relationship with students, teachers＇ knowledge level and teachers＇ character.展开更多
Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughte...Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat （IMM）. The quality attributes and microbiological status of Kundi, a West African dried meat product （IMM） were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids （FFA, %） on extracted fats were unacceptably high for the commercial Kundi （2.64%）, which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.展开更多
Gas field water is the formation water produced together with natural gas in the process of natural gas exploitation.The gas field water treated is difficult to reach the standard due to its wide sources,numerous type...Gas field water is the formation water produced together with natural gas in the process of natural gas exploitation.The gas field water treated is difficult to reach the standard due to its wide sources,numerous types and complex composition.In addition,it can pollute soil,surface water and groundwater.In this study,the quality and pollution characteristics of gas field water in eastern Sichuan were studied by conventional water quality determination and GC-MS.The results show that the main components of gas field water in eastern Sichuan were chloride,COD Cr,SS,anionic surfactant,sulfide and other substances.The gas field water could be divided into two types according to the characteristics of water quality,of which one had high mineralization and high organic compounds,and the other had high sulfur and high organic compounds.There were 17 kinds of organic pollutants in the gas field water,mainly including alkanes,alcohols,esters and a small amount of acids.展开更多
In this paper,a standardized analysis method is established for identifying meat quality-related genes in Ordos finewool sheep using transcriptome sequencing data.A meticulously standardized approach is utilized to in...In this paper,a standardized analysis method is established for identifying meat quality-related genes in Ordos finewool sheep using transcriptome sequencing data.A meticulously standardized approach is utilized to investigate the genetic determinants of meat quality in Ordos fine-wool sheep through transcriptome sequencing analysis.Muscle samples from the longissimus dorsi of one-year-old sheep are collected under controlled conditions,and key texture properties—hardness,elasticity,and chewiness—are measured to categorize samples into high-and low-textural-value groups.Genes significantly associated with meat quality traits are identified through standardized RNA extraction,high-throughput sequencing,and differential gene expression analysis.Functional enrichment analysis reveals their involvement in biological processes such as extracellular matrix organization and metabolic pathways.The findings underscore the pivotal role of standardization in meat quality research,laying a solid scientific foundation for future research on meat quality improvement and molecular breeding.展开更多
To conduct a comprehensive analysis of the current status of water environment quality in Yilong Lake,a systematic study was undertaken to characterize the evolution of water quality.This study utilized monthly data o...To conduct a comprehensive analysis of the current status of water environment quality in Yilong Lake,a systematic study was undertaken to characterize the evolution of water quality.This study utilized monthly data on water quality indicators collected from three monitoring sections of Yilong Lake between 2016 and 2023,employing the Mann-Kendall trend test and ArcGIS spatial interpolation technique.The results indicated that the five-day biochemical oxygen demand(BOD5),total nitrogen(TN),and chlorophyll a(Chla)exhibited an overall increasing trend,whereas other indicators demonstrated a decreasing trend.The permanganate index(PI),chemical oxygen demand(COD),TN,and Chla were observed in the following order:east of the lake>middle of the lake>west of the lake.In contrast,the BOD5 and total phosphorus(TP)were ranked as west of the lake>east of the lake>middle of the lake.Additionally,ammonia nitrogen(NH3-N)was found to be in the order of east of the lake>west of the lake>middle of the lake,while transparency was ranked as west of the lake>middle of the lake>east of the lake.Urban domestic sewage,effluent from industrial parks,domestic waste generated by rural residents’production and daily activities,agricultural waste,wastewater from decentralized farming,domestic sewage,and point source discharges from the soybean processing industry are the primary contributors to the exceedance of water quality standards.The enhancement of a precise pollution control system,along with the regulation of pollution sources and the interception of pollutants,can significantly diminish the pollution load entering the lake.This approach is essential for the protection and restoration of river and lake ecosystems,thereby facilitating the gradual recovery of their ecological functions.Additionally,the implementation of ecological water replenishment and the recycling of water resources can improve the capacity of the water environment.Furthermore,bolstering scientific and technological support,as well as comprehensive supervision and assurance measures,is crucial to ensuring that water quality remains stable and adheres to established standards.展开更多
Top-geoherbs used in China are always featured with high qualities,and they grow in specified areas with specific environment.Recently,researches on top-geoherbs have attracted increasing attention in China and other ...Top-geoherbs used in China are always featured with high qualities,and they grow in specified areas with specific environment.Recently,researches on top-geoherbs have attracted increasing attention in China and other countries.In order to have a thorough knowledge of top-geoherbs,this article reviews the concept,historical evolution,common trait and quality characteristics of top-geoherbs,and explains the forming mechanism including genetic mechanism and environmental mechanism.In addition,it introduces the influence of human factors on the quality of top-geoherbs.Finally,it proposes some problems that should be paid attention to in the researches on top-geoherbs.展开更多
The aim of this research was to study the effects of drying methods on the flavor substances of Flammulina velutipes,a common commercial edible fungus.Scanning electron microscopy,high performance liquid chromatograph...The aim of this research was to study the effects of drying methods on the flavor substances of Flammulina velutipes,a common commercial edible fungus.Scanning electron microscopy,high performance liquid chromatography,amino acid analysis,and electronic tongue analysis were used to evaluate the quality characteristics and the release pattern of umami components from F.velutipes under hot air drying(HAD),vacuum drying(VD),and vacuum freeze-drying(VFD).Additionally,taste activity value,equivalent umami concentration value,and principal component analysis were performed.The results indicate each of the drying methods exhibited respective advantages.F.velutipes under VFD had better micro-spatial structure and high rehydration capacity,followed by HAD.In VD treatment,dried F.velutipes had the highest levels of free amino acids and organic acids,especially the umami amino acids Glu and Asp were significantly retained and released.Compared with other methods,the content of umami 5′-nucleotides(5′-IMP,5′-GMP)in F.velutipes was the highest under HAD and at 50℃ had the highest level of equivalent umami concentration(EUC)value.The results showed that the mutual regulation of flavor substances in F.velutipes was related to the drying method,and HAD at 50℃ was the optimal method to preserve flavor substances and quality characteristics in F.velutipes.The results can provide a method reference for the production of dried Flammulina velutipes with good flavor.展开更多
This paper studies a production system where products are produced continuously and whose specification limits are specified for screening inspection. In this paper, we consider dual quality characteristics and differ...This paper studies a production system where products are produced continuously and whose specification limits are specified for screening inspection. In this paper, we consider dual quality characteristics and different costs associated with each quality characteristic that falls below a lower specification limit or above an upper specification limit. Due to these different costs, the expected total profit will greatly depend on the process parameters, especially a process mean. This paper develops a Markovian-based model for determining the optimum process means with the consideration of dual quality characteristics in a single-stage system. The proposed model is then illustrated through a numerical example and sensitivity analysis is performed to validate the model. The results showed that the optimum process mean for both quality characteristics have a significant effect on the performance of the system. Since the literature survey shows that dealing with multi-quality characteristics is extremely limited, the proposed model, coupled with the Markovian approach, provides a unique contribution to this field.展开更多
Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade ...Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade and drying under 105 ℃ condition（CK）.Besides,effects of different green hay making methods on dry characteristics and nutritional quality of M.sativa green hay were studied,and a comprehensive evaluation of M.sativa green hays was conducted.Results showed that,except CK,the drying rates in other making methods were all fast at first,and then slow down.Both of drying under 105 ℃ condition and flatting stems ＋ spraying K2CO3 could speed up drying rate and reduce nutritional losses of green hay.Sun curing could also speed up drying rate,but it could not maintain the quality of green hay.The results of Grey Relational Analysis on five green hay making methods indicated that CK had the best comprehensive performance,followed by green hays made by flatting stems ＋ spraying K2CO3.Therefore,flatting stems ＋ spraying K2CO3 was a quick and easy method to make green hay,and it was worth to be recommended in practical production.展开更多
In order to have an in-depth understanding of road runoff characteristics and the linkages to their influential factors this paper investigates the road runoff quality in a city of South China Shenzhen.Four rainfall e...In order to have an in-depth understanding of road runoff characteristics and the linkages to their influential factors this paper investigates the road runoff quality in a city of South China Shenzhen.Four rainfall events with different characteristics are monitored on a typical urban road.It is noted that the road runoff quality is worse than Grade Ⅳ of environmental quality standards for surface water.This means that the road runoff has posed a serious risk to water environment health. Furthermore the research outcomes indicate that first flush highly varies with rainfall patterns and pollutant species.This means that for road runoff treatment design rainfall patterns as well as pollutant species should be taken into consideration and this is particularly essential to design first flush capturing devices. Additionally the threshold of an initial 3 to 5 mm rainfall depth is suggested to the first flush capturing device design.These results provide useful suggestions to the effective road runoff treatment design.展开更多
Qinchuan cattle are one of the top breeds in China. In the current study, cattle of different ages were used to investigate the effect of age on beef quality. With increasing age, shear force, protein content, hydroxy...Qinchuan cattle are one of the top breeds in China. In the current study, cattle of different ages were used to investigate the effect of age on beef quality. With increasing age, shear force, protein content, hydroxyproline （Hyp） content, redness （a＊）, and muscle fiber diameter and density significantly increased （P〈0.05）. On the other hand, cooking loss, water content, lightness （L＊）, and muscle fiber gap markedly decreased （P〈0.05）. No significant differences were found in the contents of intramuscular fat, ash, amino acids （AA）, mineral elements, and expression level of leptin and FAS （P〉0.05）. The C16：0 and C18：0 content increased significantly （P〈0.05）, in contrast to that of C18：1 and C18：2 （P〈0.05）. COLA1 mRNA was expressed at low levels at mon 3 and 9 but markedly increased at mon 12 and 15 （P〈0.05）. Taken together, these observations demonstrate excellent nutritional values of beef from cattle of different ages concordant with their chemical properties; on the other hand, their commercial value correlates more closely with their physical and sensory characteristics.展开更多
Repeated thermal treatment could impair the flavor of instant black tea(IBT)as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process.Utilization of fresh leaves as r...Repeated thermal treatment could impair the flavor of instant black tea(IBT)as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process.Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods.This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing.The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour(taste and aroma)characteristics from fresh tea leaves were investigated.The changes of aroma profiles and chemical constituents including theaflavins(TFs),thearubigins(TRs),theabrownines(TBs)and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments,based on which the optimised conditions were determined.During the two-stage enzymatic processing,75 kinds of volatile compounds were identified in all processed samples,and the contents of TFs,TRs,TBs and TRs/TFs ratio could be optimized by adjusting different procedures and parameters.The overall properties of final product were compared with two types of commercial IBT.High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
基金Supported by the"Collection,Protection and Evaluation of Crop Germplasm Resources"of the Project for Agricultural Improved Breeding of Shandong Province(2014LZ01-01)the Innovative Team Building of Grain Crops Industry of the Agriculture Research System of Shandong Province(SDARS-15-01)~~
文摘Mung bean is one of the major legume crops in China, and its nutritional quality and processing quality directly affect the development of mung bean processing industry. In order to promote the development of mung bean processing industry, the research progress of mung bean quality characteristics, including physical quality, nutritional quality, medicinal value and the processing quality, were summarized based on literatures both at home and abroad, and the current exploitation status of starch, protein, dietary fiber, resistant starch, flavonoids and superoxide dismutase of mung bean was also reviewed. In order to promote the development of mung bean processing industry, it should strengthen the research on quality characteristics and functional ingredients of mung bean, pay attention to the development of healthy products, improve the processing technology, and cultivate a group of leading mung bean processing companies with strong competence in the market.
文摘In Japan, various countermeasures have been taken to improve the water quality of public waters such as rivers and lakes. Though water quality has improved, it is still insufficient. In summer, eutrophication is seen in lakes and inner bays, as well as rivers. As a countermeasure to prevent eutrophication, the removal treatment of nutrient salts such as nitrogen and phosphorus is done, in addition to organic substance elimination in the domestic sewerage system. This report will show the water quality characteristics of rivers and ponds in Japan. It is considered that these investigative results are effective when the water quality improvement of the stabilization ponds where eutrophication occurs are examined in China.
基金National Natural Science Foundation of China(7007203370372064).
文摘The application of normal distribution for quality characteristics has its limits on the condition that specification interval is asymmetric. In this paper, the compound normal distribution N(L,σ12,σ22) was proposed and simulated, the property of the parameters Lσ1 and σ2 was studied. The distribution was further applied toangle quality process control.
基金Supported by Science and Technology Support Program of Sichuan Province(2016NYZ0036,21ZDYF2206,2019YFS0181).
文摘[Objectives]This study aimed to evaluate the quality characteristics of Amorphophallus konjac K.Koch and study the tubers of A.konjac K.Koch by infrared spectroscopy and second derivative method.[Methods]Referring to industrial standards of China for agriculture and related documents,the quality characteristics of A.konjac K.Koch were determined;and using potassium bromide tableting method and Fourier transform infrared spectroscopy,the infrared spectrum and second derivative spectrum of A.konjac K.Koch were studied.[Results]The drying rate,total ash content,acid-insoluble ash content,water extract content,ethanol extract content and crude polysaccharide content of A.konjac K.Koch were above 14.00%,4.57%-11.78%,0.04%-4.87%,26.31%-36.98%,2.20%-7.95%and 40.25%-61.18%,respectively.The infrared spectra of A.konjac K.Koch of different origins were relatively close,and the differences were mainly in peak intensity.The peaks at 1642,1322,1241,1154,1022,863,770 and 576 cm-1 were the main specific peaks.The main component was konjac glucomannan.[Conclusions]FTIR technology is simple and quick,and is suitable for quality control and sample identification of A.konjac K.Koch.This provides a scientific basis for the quality control and comprehensive utilization of A.konjac K.Koch cultivated under forest.
文摘From students＇ perspectives, the quality characteristics of excellent Chinese college English teachers consist of teaching skills, teacher-student relationship, teachers＇ knowledge level and teachers＇ character. It is a multidimensional construct. Of all the four main constituents, teaching skills is ranked the highest on the explanatory ability on students＇ perceptions of excellent college English teachers, then teachers＇ relationship with students, teachers＇ knowledge level and teachers＇ character.
文摘Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat （IMM）. The quality attributes and microbiological status of Kundi, a West African dried meat product （IMM） were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids （FFA, %） on extracted fats were unacceptably high for the commercial Kundi （2.64%）, which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.
文摘Gas field water is the formation water produced together with natural gas in the process of natural gas exploitation.The gas field water treated is difficult to reach the standard due to its wide sources,numerous types and complex composition.In addition,it can pollute soil,surface water and groundwater.In this study,the quality and pollution characteristics of gas field water in eastern Sichuan were studied by conventional water quality determination and GC-MS.The results show that the main components of gas field water in eastern Sichuan were chloride,COD Cr,SS,anionic surfactant,sulfide and other substances.The gas field water could be divided into two types according to the characteristics of water quality,of which one had high mineralization and high organic compounds,and the other had high sulfur and high organic compounds.There were 17 kinds of organic pollutants in the gas field water,mainly including alkanes,alcohols,esters and a small amount of acids.
基金funded by the 2023 Inner Mongolia Public Institution High-Level Talent Introduction Scientific Research Support Project,and the Ordos Municipal Science and Technology Major Special Project(Grant No.2022EEDSKJZDZX021).
文摘In this paper,a standardized analysis method is established for identifying meat quality-related genes in Ordos finewool sheep using transcriptome sequencing data.A meticulously standardized approach is utilized to investigate the genetic determinants of meat quality in Ordos fine-wool sheep through transcriptome sequencing analysis.Muscle samples from the longissimus dorsi of one-year-old sheep are collected under controlled conditions,and key texture properties—hardness,elasticity,and chewiness—are measured to categorize samples into high-and low-textural-value groups.Genes significantly associated with meat quality traits are identified through standardized RNA extraction,high-throughput sequencing,and differential gene expression analysis.Functional enrichment analysis reveals their involvement in biological processes such as extracellular matrix organization and metabolic pathways.The findings underscore the pivotal role of standardization in meat quality research,laying a solid scientific foundation for future research on meat quality improvement and molecular breeding.
文摘To conduct a comprehensive analysis of the current status of water environment quality in Yilong Lake,a systematic study was undertaken to characterize the evolution of water quality.This study utilized monthly data on water quality indicators collected from three monitoring sections of Yilong Lake between 2016 and 2023,employing the Mann-Kendall trend test and ArcGIS spatial interpolation technique.The results indicated that the five-day biochemical oxygen demand(BOD5),total nitrogen(TN),and chlorophyll a(Chla)exhibited an overall increasing trend,whereas other indicators demonstrated a decreasing trend.The permanganate index(PI),chemical oxygen demand(COD),TN,and Chla were observed in the following order:east of the lake>middle of the lake>west of the lake.In contrast,the BOD5 and total phosphorus(TP)were ranked as west of the lake>east of the lake>middle of the lake.Additionally,ammonia nitrogen(NH3-N)was found to be in the order of east of the lake>west of the lake>middle of the lake,while transparency was ranked as west of the lake>middle of the lake>east of the lake.Urban domestic sewage,effluent from industrial parks,domestic waste generated by rural residents’production and daily activities,agricultural waste,wastewater from decentralized farming,domestic sewage,and point source discharges from the soybean processing industry are the primary contributors to the exceedance of water quality standards.The enhancement of a precise pollution control system,along with the regulation of pollution sources and the interception of pollutants,can significantly diminish the pollution load entering the lake.This approach is essential for the protection and restoration of river and lake ecosystems,thereby facilitating the gradual recovery of their ecological functions.Additionally,the implementation of ecological water replenishment and the recycling of water resources can improve the capacity of the water environment.Furthermore,bolstering scientific and technological support,as well as comprehensive supervision and assurance measures,is crucial to ensuring that water quality remains stable and adheres to established standards.
文摘Top-geoherbs used in China are always featured with high qualities,and they grow in specified areas with specific environment.Recently,researches on top-geoherbs have attracted increasing attention in China and other countries.In order to have a thorough knowledge of top-geoherbs,this article reviews the concept,historical evolution,common trait and quality characteristics of top-geoherbs,and explains the forming mechanism including genetic mechanism and environmental mechanism.In addition,it introduces the influence of human factors on the quality of top-geoherbs.Finally,it proposes some problems that should be paid attention to in the researches on top-geoherbs.
文摘The aim of this research was to study the effects of drying methods on the flavor substances of Flammulina velutipes,a common commercial edible fungus.Scanning electron microscopy,high performance liquid chromatography,amino acid analysis,and electronic tongue analysis were used to evaluate the quality characteristics and the release pattern of umami components from F.velutipes under hot air drying(HAD),vacuum drying(VD),and vacuum freeze-drying(VFD).Additionally,taste activity value,equivalent umami concentration value,and principal component analysis were performed.The results indicate each of the drying methods exhibited respective advantages.F.velutipes under VFD had better micro-spatial structure and high rehydration capacity,followed by HAD.In VD treatment,dried F.velutipes had the highest levels of free amino acids and organic acids,especially the umami amino acids Glu and Asp were significantly retained and released.Compared with other methods,the content of umami 5′-nucleotides(5′-IMP,5′-GMP)in F.velutipes was the highest under HAD and at 50℃ had the highest level of equivalent umami concentration(EUC)value.The results showed that the mutual regulation of flavor substances in F.velutipes was related to the drying method,and HAD at 50℃ was the optimal method to preserve flavor substances and quality characteristics in F.velutipes.The results can provide a method reference for the production of dried Flammulina velutipes with good flavor.
文摘This paper studies a production system where products are produced continuously and whose specification limits are specified for screening inspection. In this paper, we consider dual quality characteristics and different costs associated with each quality characteristic that falls below a lower specification limit or above an upper specification limit. Due to these different costs, the expected total profit will greatly depend on the process parameters, especially a process mean. This paper develops a Markovian-based model for determining the optimum process means with the consideration of dual quality characteristics in a single-stage system. The proposed model is then illustrated through a numerical example and sensitivity analysis is performed to validate the model. The results showed that the optimum process mean for both quality characteristics have a significant effect on the performance of the system. Since the literature survey shows that dealing with multi-quality characteristics is extremely limited, the proposed model, coupled with the Markovian approach, provides a unique contribution to this field.
基金Supported by Tibet High Quality Freeze Resistance Bluegrass Varieties Breeding(Z2013C02N02_02)National Wool Sheep Grazing Grassland Ecological Position of Scientific Research Project(CARS-40-09B)
文摘Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade and drying under 105 ℃ condition（CK）.Besides,effects of different green hay making methods on dry characteristics and nutritional quality of M.sativa green hay were studied,and a comprehensive evaluation of M.sativa green hays was conducted.Results showed that,except CK,the drying rates in other making methods were all fast at first,and then slow down.Both of drying under 105 ℃ condition and flatting stems ＋ spraying K2CO3 could speed up drying rate and reduce nutritional losses of green hay.Sun curing could also speed up drying rate,but it could not maintain the quality of green hay.The results of Grey Relational Analysis on five green hay making methods indicated that CK had the best comprehensive performance,followed by green hays made by flatting stems ＋ spraying K2CO3.Therefore,flatting stems ＋ spraying K2CO3 was a quick and easy method to make green hay,and it was worth to be recommended in practical production.
基金The National Science and Technology Major Project of China(No.2012ZX07301-001)the Shenzhen Environmental Research Project,China Postdoctoral Science Foundation(No.2013M530642)
文摘In order to have an in-depth understanding of road runoff characteristics and the linkages to their influential factors this paper investigates the road runoff quality in a city of South China Shenzhen.Four rainfall events with different characteristics are monitored on a typical urban road.It is noted that the road runoff quality is worse than Grade Ⅳ of environmental quality standards for surface water.This means that the road runoff has posed a serious risk to water environment health. Furthermore the research outcomes indicate that first flush highly varies with rainfall patterns and pollutant species.This means that for road runoff treatment design rainfall patterns as well as pollutant species should be taken into consideration and this is particularly essential to design first flush capturing devices. Additionally the threshold of an initial 3 to 5 mm rainfall depth is suggested to the first flush capturing device design.These results provide useful suggestions to the effective road runoff treatment design.
基金supported by the Changjiang Scholars and Innovative Research Team Support Plan,Ministry of Education,China (IRT 0940)Sci-Tech Innovation Project of Shaanxi Province 13115 (2010 ZDGC-01)
文摘Qinchuan cattle are one of the top breeds in China. In the current study, cattle of different ages were used to investigate the effect of age on beef quality. With increasing age, shear force, protein content, hydroxyproline （Hyp） content, redness （a＊）, and muscle fiber diameter and density significantly increased （P〈0.05）. On the other hand, cooking loss, water content, lightness （L＊）, and muscle fiber gap markedly decreased （P〈0.05）. No significant differences were found in the contents of intramuscular fat, ash, amino acids （AA）, mineral elements, and expression level of leptin and FAS （P〉0.05）. The C16：0 and C18：0 content increased significantly （P〈0.05）, in contrast to that of C18：1 and C18：2 （P〈0.05）. COLA1 mRNA was expressed at low levels at mon 3 and 9 but markedly increased at mon 12 and 15 （P〈0.05）. Taken together, these observations demonstrate excellent nutritional values of beef from cattle of different ages concordant with their chemical properties; on the other hand, their commercial value correlates more closely with their physical and sensory characteristics.
基金financially supported by the National Key R&D Program of China(2017YFD0400804)Public Technology Research Project of Zhejiang Province(LGN18C160001)Special Fund for Quality Research in the Public Welfare(20110210)to X.Yang。
文摘Repeated thermal treatment could impair the flavor of instant black tea(IBT)as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process.Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods.This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing.The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour(taste and aroma)characteristics from fresh tea leaves were investigated.The changes of aroma profiles and chemical constituents including theaflavins(TFs),thearubigins(TRs),theabrownines(TBs)and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments,based on which the optimised conditions were determined.During the two-stage enzymatic processing,75 kinds of volatile compounds were identified in all processed samples,and the contents of TFs,TRs,TBs and TRs/TFs ratio could be optimized by adjusting different procedures and parameters.The overall properties of final product were compared with two types of commercial IBT.High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
