Cereals and oilseeds are the foundation of human survival which have attracted much attention due to their nutritional and functional properties for maintaining the healthy life. There are abundant varieties of cereal...Cereals and oilseeds are the foundation of human survival which have attracted much attention due to their nutritional and functional properties for maintaining the healthy life. There are abundant varieties of cereals and oilseeds, however, for a long time, their process suitabilities are still unknown, resulting in the lack of precision processing. This paper summarized the characteristics of cereals and oilseeds, including sensory, physicochemical and processing qualities, their characteristic fingerprinting and products qualities. Furthermore, the quality fast detection method was also analyzed. It also explored the role of mathematical model and the standard evaluation index to determine the process suitability and discussed the opportunity for advanced model capability. We also prospected on scientific problems for expanding the predictive capabilities for processing suitabilities of these abundant varieties, focusing on the better results and advancements towards the processing of cereals and oilseeds products and improvement of their quality.展开更多
[Objectives]This study was conducted to explore the effects of heat treatment on processing characteristics of pork.[Methods]The effects of low-temperature long-term cooking(LTLT),high-temperature vacuum cooking,high-...[Objectives]This study was conducted to explore the effects of heat treatment on processing characteristics of pork.[Methods]The effects of low-temperature long-term cooking(LTLT),high-temperature vacuum cooking,high-temperature cooking and high-temperature steaming on some indexes of pork products were studied,and principal component analysis was carried out.[Results]LTLT had significant effects on the total sensory score,moisture content,cooking loss rate,a value,shear force,and TBARS of pork,and the corresponding optimal product indicators were 71.40 points,72.36%,14.20%,4.79,7089.87 g,and 0.05 mg/kg,respectively.The microstructure changes in the LTLT group were relatively small,as the muscle fiber structure was relatively dense and uniform,and the gaps between muscle fibers were small.A total of 30 volatile flavor compounds were detected in the four groups,mainly alcohols,alkenes,alkanes,lipids,ketones,and aldehydes,and the LTLT group had more types and high contents.PCA analysis showed that the sensory evaluation,moisture content,elasticity,a value and LTLT were positively correlated with principal component 1.[Conclusions]Various indexes comprehensively showed that the LTLT group had better meat color,flavor,texture characteristics and lower oxidation degree than traditional cooking and steaming methods,which provides a theoretical reference for its large-scale application in the processing of prepared meat products.展开更多
In plants, RNA-directed DNA methylation （RdDM） plays an essential role in silencing transposable elements that would otherwise have a deleterious effect on genome integrity. RdDM is an important pathway that establi...In plants, RNA-directed DNA methylation （RdDM） plays an essential role in silencing transposable elements that would otherwise have a deleterious effect on genome integrity. RdDM is an important pathway that establishes and maintains de novo DNA methylation in all three sequence contexts： CG, CHG, and CHH （where H is A, C, or T）, and the methylation is targeted by 24-nt small interfering RNAs （siRNAs） （Law and Jacobsen, 2010）.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 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 findings in the field of animal-origin foods,involving food mater...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 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 findings in the field of animal-origin foods,involving food mater...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 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 identification;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 findings in the field of animal-origin foods,involving food mater...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 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 identification;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 findings in the field of animal-origin foods,involving food ma...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 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 identification;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 findings in the field of animal-origin foods,involving food mater...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 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 identification;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 findings in the field of animal-origin foods,involving food mater...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 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 identification;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 findings in the field of animal-origin foods,involving food mater...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 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 identification;cell-cultured meat,regulations and standards.展开更多
Silicon carbide(SiC)is widely used in fields such as new energy,military radar,and aerospace due to its outstanding physical and chemical properties.The surface micro-grooves of SiC can enhance the performance of micr...Silicon carbide(SiC)is widely used in fields such as new energy,military radar,and aerospace due to its outstanding physical and chemical properties.The surface micro-grooves of SiC can enhance the performance of micro-electromechanical systems,micro-sensors,and field-effect transistors.However,SiC,being a brittle and hard material,poses challenges for traditional machining methods like micro-groove machining and chemical etching,including subsurface damage,short tool life,and low processing efficiency.This paper investigates the processing characteristics of femtosecond laser machining of SiC micro-grooves and compares them with those of single-crystal Si.The results indicate that femtosecond laser ablation of SiC primarily leads to melting and vaporization,forming modification,melted,and ablation areas in the affected area.Femtosecond laser processing of SiC micro-grooves involves three processes:heat absorption and melting,vaporization,and chipping,with vaporization as the primary material removal mechanism.The depth and width of SiC micro-grooves are positively correlated with pulse energy(E_p),pulse overlap rate(PO),and number of passes(N_(pass)).The bottom roughness of the micro-grooves is positively correlated with E_p,negatively correlated with PO,and less affected by changes in the N_(pass).These findings further elucidate the material removal and micro-groove formation mechanisms of SiC under femtosecond laser irradiation,providing theoretical insights for high-quality and high-efficiency processing of SiC micro-grooves.展开更多
Geochemical study of Kon Tum（KT） plateau, Sanshui（SS） basin and Daimao（DM） seamount volcanic rocks provides new insight into magmatic processes and characteristics of the mantle source beneath the South China Se...Geochemical study of Kon Tum（KT） plateau, Sanshui（SS） basin and Daimao（DM） seamount volcanic rocks provides new insight into magmatic processes and characteristics of the mantle source beneath the South China Sea（SCS） basin and its surroundings. Geological signature of basaltic lavas from KT, SS and DM indicate rather than a deep-rooted plume derived from the core-mantle boundary, a shallower mantle domain, such as subcontinental lithosphere mantle or asthenospheric mantle, is more likely to be the mantle source region beneath the SCS basin and its adjacent areas. The mantle source beneath the SCS basin has been shown to be more depleted relative to the source regions of the SS basin and the KT plateau, indicating that the magmatism in the SS basin has been interrupted due to the SCS spreading and then recovered in the KT plateau area. The mantle heterogeneity has been sampled and an enriched component that is geochemically comparable to EM2 endmember has been identified in the mantle source region of the SCS basin and its surroundings. This EM2 component was formed by the recycling of Mesozoic subducted proto-SCS slab along with terrigenous sediments.展开更多
Rainfall induced landslides are a common threat to the communities living on dangerous hillslopes in Chittagong Metropolitan Area, Bangladesh. Extreme population pressure, indiscriminate hill cutting, increased precip...Rainfall induced landslides are a common threat to the communities living on dangerous hillslopes in Chittagong Metropolitan Area, Bangladesh. Extreme population pressure, indiscriminate hill cutting, increased precipitation events due to global warming and associated unplanned urbanization in the hills are exaggerating landslide events. The aim of this article is to prepare a scientifically accurate landslide susceptibility map by combining landslide initiation and runout maps. Land cover, slope, soil permeability, surface geology, precipitation, aspect, and distance to hill cut, road cut, drainage and stream network factor maps were selected by conditional independence test. The locations of 56 landslides were collected by field surveying. A weight of evidence(Wo E) method was applied to calculate the positive(presence of landslides) and negative(absence of landslides) factor weights. A combination of analytical hierarchical process(AHP) and fuzzymembership standardization(weighs from 0 to 1) was applied for performing a spatial multi-criteria evaluation. Expert opinion guided the decision rule for AHP. The Flow-R tool that allows modeling landslide runout from the initiation sources was applied. The flow direction was calculated using the modified Holmgren's algorithm. The AHP landslide initiation and runout susceptibility maps were used to prepare a combined landslide susceptibility map. The relative operating characteristic curve was used for model validation purpose. The accuracy of Wo E, AHP, and combined susceptibility map was calculated 96%, 97%, and 98%, respectively.展开更多
Roof greening has gradually become an important component of urban greening. Because of the advantages of low building load and low price,vegetation blanket roof greening has gradually become a widely spread technolog...Roof greening has gradually become an important component of urban greening. Because of the advantages of low building load and low price,vegetation blanket roof greening has gradually become a widely spread technology of roof greening. In this paper,the characteristics of vegetation blanket roof greening technology are analyzed and summarized,and reasonable suggestions are provided for construction.展开更多
The idea of genetic engineering is introduced into the area of product design to improve the design efficiency. A method towards design process optimization based on the design process gene is proposed through analyzi...The idea of genetic engineering is introduced into the area of product design to improve the design efficiency. A method towards design process optimization based on the design process gene is proposed through analyzing the correlation between the design process gene and characteristics of the design process. The concept of the design process gene is analyzed and categorized into five categories that are the task specification gene, the concept design gene, the overall design gene, the detailed design gene and the processing design gene in the light of five design phases. The elements and their interactions involved in each kind of design process gene signprocess gene mapping is drawn with its structure disclosed based on its function that process gene.展开更多
基金supported by the National Key Research and Development Program of China (2016YFD0400200)Special Fund for Agro-Scientific Research in the Public Interest, China (200903043)the Agricultural Science and Technology Innovation Program, Chinese Academy of Agricultural Sciences (CAAS-ASTIP-201X-IAPPST)
文摘Cereals and oilseeds are the foundation of human survival which have attracted much attention due to their nutritional and functional properties for maintaining the healthy life. There are abundant varieties of cereals and oilseeds, however, for a long time, their process suitabilities are still unknown, resulting in the lack of precision processing. This paper summarized the characteristics of cereals and oilseeds, including sensory, physicochemical and processing qualities, their characteristic fingerprinting and products qualities. Furthermore, the quality fast detection method was also analyzed. It also explored the role of mathematical model and the standard evaluation index to determine the process suitability and discussed the opportunity for advanced model capability. We also prospected on scientific problems for expanding the predictive capabilities for processing suitabilities of these abundant varieties, focusing on the better results and advancements towards the processing of cereals and oilseeds products and improvement of their quality.
基金Supported by Natural Science Foundation of Sichuan Province(2022NSFSC1644)Science and Technology Achievement Transfer and Transformation Demonstration Project of Sichuan Province(2022ZHCG0063)Sichuan Pig Innovation Team of the National Modern Agricultural Industry Technology System(scsztd-2023-08-07).
文摘[Objectives]This study was conducted to explore the effects of heat treatment on processing characteristics of pork.[Methods]The effects of low-temperature long-term cooking(LTLT),high-temperature vacuum cooking,high-temperature cooking and high-temperature steaming on some indexes of pork products were studied,and principal component analysis was carried out.[Results]LTLT had significant effects on the total sensory score,moisture content,cooking loss rate,a value,shear force,and TBARS of pork,and the corresponding optimal product indicators were 71.40 points,72.36%,14.20%,4.79,7089.87 g,and 0.05 mg/kg,respectively.The microstructure changes in the LTLT group were relatively small,as the muscle fiber structure was relatively dense and uniform,and the gaps between muscle fibers were small.A total of 30 volatile flavor compounds were detected in the four groups,mainly alcohols,alkenes,alkanes,lipids,ketones,and aldehydes,and the LTLT group had more types and high contents.PCA analysis showed that the sensory evaluation,moisture content,elasticity,a value and LTLT were positively correlated with principal component 1.[Conclusions]Various indexes comprehensively showed that the LTLT group had better meat color,flavor,texture characteristics and lower oxidation degree than traditional cooking and steaming methods,which provides a theoretical reference for its large-scale application in the processing of prepared meat products.
基金Javier Gallego-Bartolome and other members of the Jacobsen lab for insightful discussions.H.Y.K.was supported by a grant from the Bill & Melinda Gates Foundation to the Jacobsen lab. J.Z.Life Science Research Foundation postdoctoral fellow, sponsored by the Gordon and Betty Moore Foundation.Group of J.Z.supported by the Thousand Talents Program for Young Scholars and South University of Science and Technology
文摘In plants, RNA-directed DNA methylation （RdDM） plays an essential role in silencing transposable elements that would otherwise have a deleterious effect on genome integrity. RdDM is an important pathway that establishes and maintains de novo DNA methylation in all three sequence contexts： CG, CHG, and CHH （where H is A, C, or T）, and the methylation is targeted by 24-nt small interfering RNAs （siRNAs） （Law and Jacobsen, 2010）.
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 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 findings 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 findings 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 identification;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 findings 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 identification;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 findings 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 identification;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 findings 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 identification;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 findings 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 identification;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 findings 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 identification;cell-cultured meat,regulations and standards.
基金Supported by National Natural Science Foundation of China(Grant No.52122510)the School-enterprise Cooperation Project Funded by Dongguan Strong Laser Advanced Equipment Co.,Ltd.(Grant No.21HK0214)。
文摘Silicon carbide(SiC)is widely used in fields such as new energy,military radar,and aerospace due to its outstanding physical and chemical properties.The surface micro-grooves of SiC can enhance the performance of micro-electromechanical systems,micro-sensors,and field-effect transistors.However,SiC,being a brittle and hard material,poses challenges for traditional machining methods like micro-groove machining and chemical etching,including subsurface damage,short tool life,and low processing efficiency.This paper investigates the processing characteristics of femtosecond laser machining of SiC micro-grooves and compares them with those of single-crystal Si.The results indicate that femtosecond laser ablation of SiC primarily leads to melting and vaporization,forming modification,melted,and ablation areas in the affected area.Femtosecond laser processing of SiC micro-grooves involves three processes:heat absorption and melting,vaporization,and chipping,with vaporization as the primary material removal mechanism.The depth and width of SiC micro-grooves are positively correlated with pulse energy(E_p),pulse overlap rate(PO),and number of passes(N_(pass)).The bottom roughness of the micro-grooves is positively correlated with E_p,negatively correlated with PO,and less affected by changes in the N_(pass).These findings further elucidate the material removal and micro-groove formation mechanisms of SiC under femtosecond laser irradiation,providing theoretical insights for high-quality and high-efficiency processing of SiC micro-grooves.
基金The National Natural Science Foundation of China under contract Nos 41276047 and 41030853
文摘Geochemical study of Kon Tum（KT） plateau, Sanshui（SS） basin and Daimao（DM） seamount volcanic rocks provides new insight into magmatic processes and characteristics of the mantle source beneath the South China Sea（SCS） basin and its surroundings. Geological signature of basaltic lavas from KT, SS and DM indicate rather than a deep-rooted plume derived from the core-mantle boundary, a shallower mantle domain, such as subcontinental lithosphere mantle or asthenospheric mantle, is more likely to be the mantle source region beneath the SCS basin and its adjacent areas. The mantle source beneath the SCS basin has been shown to be more depleted relative to the source regions of the SS basin and the KT plateau, indicating that the magmatism in the SS basin has been interrupted due to the SCS spreading and then recovered in the KT plateau area. The mantle heterogeneity has been sampled and an enriched component that is geochemically comparable to EM2 endmember has been identified in the mantle source region of the SCS basin and its surroundings. This EM2 component was formed by the recycling of Mesozoic subducted proto-SCS slab along with terrigenous sediments.
基金funded by the Center for Spatial Information Science and Systems at George Mason University, USABayes Ahmed is a Commonwealth Scholar funded by the UK govt
文摘Rainfall induced landslides are a common threat to the communities living on dangerous hillslopes in Chittagong Metropolitan Area, Bangladesh. Extreme population pressure, indiscriminate hill cutting, increased precipitation events due to global warming and associated unplanned urbanization in the hills are exaggerating landslide events. The aim of this article is to prepare a scientifically accurate landslide susceptibility map by combining landslide initiation and runout maps. Land cover, slope, soil permeability, surface geology, precipitation, aspect, and distance to hill cut, road cut, drainage and stream network factor maps were selected by conditional independence test. The locations of 56 landslides were collected by field surveying. A weight of evidence(Wo E) method was applied to calculate the positive(presence of landslides) and negative(absence of landslides) factor weights. A combination of analytical hierarchical process(AHP) and fuzzymembership standardization(weighs from 0 to 1) was applied for performing a spatial multi-criteria evaluation. Expert opinion guided the decision rule for AHP. The Flow-R tool that allows modeling landslide runout from the initiation sources was applied. The flow direction was calculated using the modified Holmgren's algorithm. The AHP landslide initiation and runout susceptibility maps were used to prepare a combined landslide susceptibility map. The relative operating characteristic curve was used for model validation purpose. The accuracy of Wo E, AHP, and combined susceptibility map was calculated 96%, 97%, and 98%, respectively.
文摘Roof greening has gradually become an important component of urban greening. Because of the advantages of low building load and low price,vegetation blanket roof greening has gradually become a widely spread technology of roof greening. In this paper,the characteristics of vegetation blanket roof greening technology are analyzed and summarized,and reasonable suggestions are provided for construction.
文摘The idea of genetic engineering is introduced into the area of product design to improve the design efficiency. A method towards design process optimization based on the design process gene is proposed through analyzing the correlation between the design process gene and characteristics of the design process. The concept of the design process gene is analyzed and categorized into five categories that are the task specification gene, the concept design gene, the overall design gene, the detailed design gene and the processing design gene in the light of five design phases. The elements and their interactions involved in each kind of design process gene signprocess gene mapping is drawn with its structure disclosed based on its function that process gene.
