Rubber-toughened thermoplastic materials have become ubiquitous in modern society owing to their lightweight nature and desirable combination of advantageous performances.Despite the ever-increasing demand,the develop...Rubber-toughened thermoplastic materials have become ubiquitous in modern society owing to their lightweight nature and desirable combination of advantageous performances.Despite the ever-increasing demand,the development of polymer alloys that are lightweight,high-strength,and high-toughness remains an ongoing challenge.Inspired by the unique“salami”microstructure from commercial acrylonitrile butadiene styrene copolymer(ABS)and high-impact polystyrene(HIPS),a facile approach was developed to overcome the trade-off between enhancing the toughness and rigidity of fully polymer-based alloys by virtue of elastomeric salami particles.This strategy entails pre-grafting rigid poly(lactic acid)(PLLA)chains with glycidyl methacrylate-grafted octene ethylene copolymer(POE-g-GMA)using complementary reactive groups.It can be envisaged that the PLLA grafts featuring strong incompatibility with polypropylene(PP)remain fixed in elastomer phase upon the subsequent melt compounding,facilitating the in situ formation of“hard core(PLLA)-soft shell(polyolefin elastomer,POE)”particles in polypropylene(PP)matrix.The all-polymer alloys containing elastomeric salami particles demonstrated unprecedented performance combinations,including upper notched impact strengths(56.8 kJ/m2),even higher tensile strength(36.8 MPa),and Young’s modulus(0.93 GPa)than that of the PP matrix.Furthermore,these materials are lightweight without the incorporation of reinforcing nano-fillers,which is competitive with industrial engineering plastics.It is highly anticipated that this universal and highly efficient protocol will be appropriate for arbitrary rubber toughened/reinforced systems,offering a paradigm in the design of advanced all-polymer alloys.展开更多
Twenty four male pigs were assigned to two groups of 12 each during the last fattening phase: one group was reared outdoor (OUT group) and fed on natural pasture, while the other group was reared indoor (IND group) an...Twenty four male pigs were assigned to two groups of 12 each during the last fattening phase: one group was reared outdoor (OUT group) and fed on natural pasture, while the other group was reared indoor (IND group) and fed on commercial feedstuff. Meat was processed into Soppressata salami according to traditional protocol. Meat and Soppressata salami were analyzed for nutritional, textural and color parameters. Meat and Soppressata salami showed significantly higher proportion of unsaturated fatty acids in OUT than that in IND group. Ameliorated nutritional indexes in terms of n-6/n-3 ratio, and thrombogenic index were found both in meat and Soppressata salami in OUT group. Texture Profile Analysis showed lower values in the tested samples from OUT thanINDgroup. Lightness, redness, and chroma parameters were higher both in meat and Soppressata salami in OUT group;whereas hue parameter was lower in Soppressata salami from OUT pigs. Outdoor rearing improved fatty acid profile, nutritional indexes, color and mechanical properties of pork meat thanks to natural pasture, greater space allowance and physical exercise of animal during the fattening phase. Meat features strictly affected the quality of the Soppressata salami produced by using traditional protocol.展开更多
In this paper, we present an innovative non–linear, discrete, dynamical system trying to model the historic battle of Salamis between Greeks and Persians. September 2020 marks the anniversary of the 2500 years that h...In this paper, we present an innovative non–linear, discrete, dynamical system trying to model the historic battle of Salamis between Greeks and Persians. September 2020 marks the anniversary of the 2500 years that have passed since this famous naval battle which took place in late September 480 B.C. The suggested model describes very well the most effective strategic behavior between two participants during a battle (or in a war). Moreover, we compare the results of the Dynamical Systems analysis to Game Theory, considering this conflict as a “war game”.展开更多
In the present study,mixture design and artificial neural network(ANN)approaches were applied to optimize the moisture content,contact angle(CA),water vapor permeability,water solubility,whiteness index,opacity,and me...In the present study,mixture design and artificial neural network(ANN)approaches were applied to optimize the moisture content,contact angle(CA),water vapor permeability,water solubility,whiteness index,opacity,and mechanical properties of a formulated biofilm based on Tunisian gum Arabic.A total of 24 experiments were conducted using four independent variables,including sodium alginate,glycerol,beeswax,and gum Arabic in the design.Hence,the optimal conditions were 20.11%sodium alginate,41.21%beeswax,30.65%gum Arabic,and 8.03%glycerol.The predicted responses under these conditions were 5.03%moisture content,77.56℃A,14.80 g mm/kPam^(2).h water vapor permeability,54.50%water solubility,62.82 whiteness index,5.29 AU.nm.mm^(-1) opacity,7.27 MPa tensile strength,16.28%elongation at break,and 67.54 MPa elastic modulus.Inter-estingly,the ANN model exhibited higher R^(2) values and lower RMSE values than the mixture design,except for water vapor permeability.Therefore,the ANN model's accuracy and suitability for predicting mechanical properties can be confirmed.Besides,biofilms were prepared based on optimal conditions and were applied to preserve poultry salami.The results demonstrated that the poultry salami coated with biofilm reduces microbial proliferation and lipid oxidation in poultry salami during refrigerated storage while enhancing its quality at-tributes and textural properties.展开更多
Mediterranean buffalo meat is a nutrient-rich,low-fat resource with high protein and favorable lipid profiles.Its use in fermented products,like buffalo salami,remains still limited,despite its economic and cultural i...Mediterranean buffalo meat is a nutrient-rich,low-fat resource with high protein and favorable lipid profiles.Its use in fermented products,like buffalo salami,remains still limited,despite its economic and cultural importance in regional livestock systems.This study evaluated the impact of four treatments on microbiological succession,lipid composition,volatile compounds,and sensory properties of buffalo salami.The treatments were:not inoculated control(CTR),commercial starter culture(S1),commercial starters combined with Lacticaseibacillus rhamnosus E26 and Lactiplantibacillus plantarum M5.1 strains(S2),and a combination of L.rhamnosus E26 and L.plantarum M5.1 strains(S3).Results showed that all treatments did not alter nutritional composition but significantly enhanced lipid quality.S2 and S3 samples reduced cholesterol levels compared to the inoculated control and increased polyunsaturated fatty acids.Atherogenic and thrombogenic indices were lower S1 samples,suggesting a potentially more favorable lipid profile from a nutritional perspective.Microbiological analyses confirmed the absence of Salmonella spp.and Listeria monocytogenes,a drastic reduction of staphylococci,after 40 days of ripening,and a quite stable level of lactic acid bacteria.Volatile profiles revealed modulation of acids,aldehydes,ketones,and terpenes,consistent with sensory outcomes,with S2 and S3 samples having the highest acceptability,improved aroma and texture.Collectively,targeted use of L.plantarum and L.rhamnosus strains,as starter cultures,improved microbiological safety,influenced lipid-related nutritional parameters,and improved sensory characteristics,highlighting their potential for the development of high-value buffalo salami.These findings underscore the strategic role of lactic acid bacteria in optimizing functional and organoleptic properties of fermented meat products.展开更多
基金financially supported by the National Natural Science Foundation of China(Nos.52373070,52273071 and U25A20255)the Special Support Plan for High-Level Talents in Zhejiang Province(No.2022R51008)the HZNU scientific research and innovation team project(No.TD2025004).
文摘Rubber-toughened thermoplastic materials have become ubiquitous in modern society owing to their lightweight nature and desirable combination of advantageous performances.Despite the ever-increasing demand,the development of polymer alloys that are lightweight,high-strength,and high-toughness remains an ongoing challenge.Inspired by the unique“salami”microstructure from commercial acrylonitrile butadiene styrene copolymer(ABS)and high-impact polystyrene(HIPS),a facile approach was developed to overcome the trade-off between enhancing the toughness and rigidity of fully polymer-based alloys by virtue of elastomeric salami particles.This strategy entails pre-grafting rigid poly(lactic acid)(PLLA)chains with glycidyl methacrylate-grafted octene ethylene copolymer(POE-g-GMA)using complementary reactive groups.It can be envisaged that the PLLA grafts featuring strong incompatibility with polypropylene(PP)remain fixed in elastomer phase upon the subsequent melt compounding,facilitating the in situ formation of“hard core(PLLA)-soft shell(polyolefin elastomer,POE)”particles in polypropylene(PP)matrix.The all-polymer alloys containing elastomeric salami particles demonstrated unprecedented performance combinations,including upper notched impact strengths(56.8 kJ/m2),even higher tensile strength(36.8 MPa),and Young’s modulus(0.93 GPa)than that of the PP matrix.Furthermore,these materials are lightweight without the incorporation of reinforcing nano-fillers,which is competitive with industrial engineering plastics.It is highly anticipated that this universal and highly efficient protocol will be appropriate for arbitrary rubber toughened/reinforced systems,offering a paradigm in the design of advanced all-polymer alloys.
文摘Twenty four male pigs were assigned to two groups of 12 each during the last fattening phase: one group was reared outdoor (OUT group) and fed on natural pasture, while the other group was reared indoor (IND group) and fed on commercial feedstuff. Meat was processed into Soppressata salami according to traditional protocol. Meat and Soppressata salami were analyzed for nutritional, textural and color parameters. Meat and Soppressata salami showed significantly higher proportion of unsaturated fatty acids in OUT than that in IND group. Ameliorated nutritional indexes in terms of n-6/n-3 ratio, and thrombogenic index were found both in meat and Soppressata salami in OUT group. Texture Profile Analysis showed lower values in the tested samples from OUT thanINDgroup. Lightness, redness, and chroma parameters were higher both in meat and Soppressata salami in OUT group;whereas hue parameter was lower in Soppressata salami from OUT pigs. Outdoor rearing improved fatty acid profile, nutritional indexes, color and mechanical properties of pork meat thanks to natural pasture, greater space allowance and physical exercise of animal during the fattening phase. Meat features strictly affected the quality of the Soppressata salami produced by using traditional protocol.
文摘In this paper, we present an innovative non–linear, discrete, dynamical system trying to model the historic battle of Salamis between Greeks and Persians. September 2020 marks the anniversary of the 2500 years that have passed since this famous naval battle which took place in late September 480 B.C. The suggested model describes very well the most effective strategic behavior between two participants during a battle (or in a war). Moreover, we compare the results of the Dynamical Systems analysis to Game Theory, considering this conflict as a “war game”.
文摘In the present study,mixture design and artificial neural network(ANN)approaches were applied to optimize the moisture content,contact angle(CA),water vapor permeability,water solubility,whiteness index,opacity,and mechanical properties of a formulated biofilm based on Tunisian gum Arabic.A total of 24 experiments were conducted using four independent variables,including sodium alginate,glycerol,beeswax,and gum Arabic in the design.Hence,the optimal conditions were 20.11%sodium alginate,41.21%beeswax,30.65%gum Arabic,and 8.03%glycerol.The predicted responses under these conditions were 5.03%moisture content,77.56℃A,14.80 g mm/kPam^(2).h water vapor permeability,54.50%water solubility,62.82 whiteness index,5.29 AU.nm.mm^(-1) opacity,7.27 MPa tensile strength,16.28%elongation at break,and 67.54 MPa elastic modulus.Inter-estingly,the ANN model exhibited higher R^(2) values and lower RMSE values than the mixture design,except for water vapor permeability.Therefore,the ANN model's accuracy and suitability for predicting mechanical properties can be confirmed.Besides,biofilms were prepared based on optimal conditions and were applied to preserve poultry salami.The results demonstrated that the poultry salami coated with biofilm reduces microbial proliferation and lipid oxidation in poultry salami during refrigerated storage while enhancing its quality at-tributes and textural properties.
基金funded by the INNOVAMEAT Project,La filiera bufalina da carne:Sviluppo di sistemi innovativi di processo e di prodotto per un sistema tecnologico di qualita-CUP G41J23000570009,PSR SICILIA 2014/2022 Misura 16.Sottomisura 16.1.
文摘Mediterranean buffalo meat is a nutrient-rich,low-fat resource with high protein and favorable lipid profiles.Its use in fermented products,like buffalo salami,remains still limited,despite its economic and cultural importance in regional livestock systems.This study evaluated the impact of four treatments on microbiological succession,lipid composition,volatile compounds,and sensory properties of buffalo salami.The treatments were:not inoculated control(CTR),commercial starter culture(S1),commercial starters combined with Lacticaseibacillus rhamnosus E26 and Lactiplantibacillus plantarum M5.1 strains(S2),and a combination of L.rhamnosus E26 and L.plantarum M5.1 strains(S3).Results showed that all treatments did not alter nutritional composition but significantly enhanced lipid quality.S2 and S3 samples reduced cholesterol levels compared to the inoculated control and increased polyunsaturated fatty acids.Atherogenic and thrombogenic indices were lower S1 samples,suggesting a potentially more favorable lipid profile from a nutritional perspective.Microbiological analyses confirmed the absence of Salmonella spp.and Listeria monocytogenes,a drastic reduction of staphylococci,after 40 days of ripening,and a quite stable level of lactic acid bacteria.Volatile profiles revealed modulation of acids,aldehydes,ketones,and terpenes,consistent with sensory outcomes,with S2 and S3 samples having the highest acceptability,improved aroma and texture.Collectively,targeted use of L.plantarum and L.rhamnosus strains,as starter cultures,improved microbiological safety,influenced lipid-related nutritional parameters,and improved sensory characteristics,highlighting their potential for the development of high-value buffalo salami.These findings underscore the strategic role of lactic acid bacteria in optimizing functional and organoleptic properties of fermented meat products.
