“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional...“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and quality attributes are still unknown. As such, a study was undertaken to describe the manufacturing process and characterise the quality of “Alme ardeb”. A survey was conducted in the Diamaré division of the Far north region. An ethnographical technique accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate the production process. Forty-nine (49) samples of “Alme ardeb” were taken from 49 women producers in the different sites representing 10 samples per site and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The field survey reveals that the production of “Alme ardeb” is conventional and rudimentary involving two classical units of operation, caramelisation and boiling. The pH and titratable acidity of “Alme ardeb” were insignificant (p ≥ 0.05) except for the soluble solids, electrical conductivity and total sugar. The pH is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average soluble solids content of about 10.74 °Brix. Similarly, the total sugar content varies between 51.25 ± 0.18g·L<sup>-1</sup> and 61.37 ± 0.18 g·L<sup>-1</sup> with a conductivity that fluctuates around 351 μS·cm<sup>-1</sup> and 707 μS·cm<sup>-1</sup>. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L<sup>-1</sup>, 0.58 g·EQL<sup>-1</sup> and 0.36 g·ECL<sup>-1</sup> respectively, with a free radical scavenging capacity of 52.18%. The beverage revealed a complete absence of Salmonella with a doubtful hygienic quality. The total aerobic plate count varied from (4.1 ± 0.014) × 10<sup>4</sup> CFU·mL<sup>-1</sup> to (8.2 ± 0.007) × 10<sup>7</sup> CFU·mL<sup>-1</sup>, total coliforms from (4.3 ± 0.6) × 10<sup>2</sup> CFU·mL<sup>-1</sup> to (1.05 ± 0.7) × 10<sup>5</sup> CFU·mL<sup>-1</sup>, faecal coliforms from non-detected to (4.1 ± 0.07) × 10<sup>2</sup> CFU·mL<sup>-1</sup> and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 10<sup>3</sup> CFU·mL<sup>-1</sup>. However, the panelists judged the beverage as being acidic with a brownish colour and a sweet caramelized taste. Consequently, the beverage was highly palatable and consumed with an overall score that went from 13.48 ± 3.32 to 15.81 ± 4.47.展开更多
The wastewater effluent from Radix aconiti processing, an important step in the production processes of traditional Chinese medicine（TCM）, is a type of toxic wastewater and difficult to treat. Plasma oxidation metho...The wastewater effluent from Radix aconiti processing, an important step in the production processes of traditional Chinese medicine（TCM）, is a type of toxic wastewater and difficult to treat. Plasma oxidation methods have emerged as feasible techniques for effective decomposition of toxic organic pollutants. This study examined the performance of a plasma reactor operated in a dielectric barrier discharge（DBD） to degrade the effluent from R. aconiti processing. The effects of treatment time, discharge voltage, initial pH value and the feeding gas for the reactor on the degradation of this TCM wastewater were investigated. A bacterium bioluminescence assay was adopted in this study to test the toxicity of the TCM wastewater after non-thermal plasma treatment. The degradation ratio of the main toxic component was 87.77% after 60 min treatment with oxygen used as feed gas and it was 99.59% when the initial p H value was 8.0. High discharge voltage and alkaline solution environment were beneficial for improving the degradation ratio. The treatment process was found to be capable of reducing the toxicity of the wastewater to a low level or even render it non-toxic. These experimental results suggested that the DBD plasma method may be a competitive technology for primary decomposition of biologically undegradable toxic organic pollutants in TCM wastewater.展开更多
Traditional Chinese medicine processing is a traditional Chinese medicine processing technology with a long history in our country. Through different processing methods, the properties, functions and side effects of t...Traditional Chinese medicine processing is a traditional Chinese medicine processing technology with a long history in our country. Through different processing methods, the properties, functions and side effects of traditional Chinese medicine will change. The ultimate purpose of processing Chinese medicine is to reduce the toxicity of Chinese medicine and enhance the drug properties. With the development of science and technology, the processing of traditional Chinese medicine plays an extremely important role in the properties of the medicine. In this paper, the effects of different processing methods on the medicinal properties of traditional Chinese medicine are explained.展开更多
Objective: in view of the influence of different processing methods of traditional Chinese medicine on the actual curative effect of traditional Chinese medicine decoction pieces, a comprehensive and in-depth analysis...Objective: in view of the influence of different processing methods of traditional Chinese medicine on the actual curative effect of traditional Chinese medicine decoction pieces, a comprehensive and in-depth analysis and research are carried out. Methods: one hundred and twenty patients from 2016 to 2017 were selected from our hospital as the research object. All patients were divided into three groups by the way of random average grouping, that is, Group A, Group B and Group C. For all the patients in Group A, the TCM water treatment pre-grading method was used, all patients in Group B were treated with traditional Chinese medicine before processing, and all patients in Group C were treated with traditional Chinese medicine before water treatment and before processing. After a period of treatment, the clinical treatment conditions of patients in three groups were compared comprehensively. Results: the comprehensive efficiency of clinical treatment of patients in Group C exceeded 90%, which was significantly higher than the treatment effect of Group A and B. Conclusion: the processing method of traditional Chinese medicine plays an important role in improving the clinical treatment effect of traditional Chinese medicine decoction pieces. Therefore, in the teaching of traditional Chinese medicine processing, students should be actively taught relevant knowledge before water treatment and before processing, so as to promote students' in-depth understanding and mastery of the processing method of traditional Chinese medicine decoction pieces.展开更多
Background:Traditional Chinese medicines are usually processed before they are used for clinical treatment.This is done in a way associated with the Maillard reaction.Methods:Based on the Maillard reaction,this paper ...Background:Traditional Chinese medicines are usually processed before they are used for clinical treatment.This is done in a way associated with the Maillard reaction.Methods:Based on the Maillard reaction,this paper analyzed the degree of processing of rehmannia root(Rehmanniae radix)relative to the dynamic variation rules of Maillard reaction index parameters,including pH,A420,amino acids,and 5-hydroxymethylfurfural.Furthermore,this study introduced thermal analysis techniques and pyrolysis kinetics to assess the influence of the correlation between processing raw rehmannia root and the Maillard reaction during carbonization.It then went through the whole process of transforming the raw material to end-product in order to explain the scientific connotation of processing it.Results:The results showed that each time rehmannia root was processed,its pH value and amino acid content decreased,while the A420 value and 5-HMF increased.Processing with wine shows a significant difference in these experimental indexes.The position and intensity of the maximum thermal weight loss rate peak of processed rehmannia root at different degrees of processing are different.Comprehensive quantitative 221±0.2°C for processed rehmannia root carbonization was the processing temperature limit.Moreover,the kinetic solution verified that the activation energy corresponding to the carbonization temperature was close to the maximum value of the activation energy of the whole carbonization process,and the optimal mechanism function was g(α)=((1−α)−1/3−1)2.Conclusion:The Maillard reaction occurred during the processing of rehmannia root mixed with carbonization.With each increase of the number of steaming and drying cycles involved in the processing,the level of Maillard reaction increased significantly.The wine-steaming method had a significant effect on the quality of the processed product.展开更多
[Objectives]To study and compare the processing methods of Ziziphus jujuba Mill.[Methods]Z.jujuba was processed by seven methods:cleaning,yellowish frying,burnt frying,carbonized frying,moistening by hot sand,steaming...[Objectives]To study and compare the processing methods of Ziziphus jujuba Mill.[Methods]Z.jujuba was processed by seven methods:cleaning,yellowish frying,burnt frying,carbonized frying,moistening by hot sand,steaming,and boiling.Ultraviolet-visible spectrophotometry was used to determine the content of total flavonoids in each processed Z.jujuba.[Results]The content of total flavonoids measured by various processing methods was different.The content of total flavonoids in the processed Z.jujuba by moistening by hot sand was relatively high and the absorption peak spectrum was almost the same as that of the cleaned processed Z.jujuba and the rutin reference substance.[Conclusions]The moistening by hot sand is the optimal method for processing of Z.jujuba.展开更多
Traditional Chinese medicine decoction piece is a kind of medicine that people understand based on the theory of traditional Chinese medicine and apply in clinic. It can be used for disease prevention and control, reh...Traditional Chinese medicine decoction piece is a kind of medicine that people understand based on the theory of traditional Chinese medicine and apply in clinic. It can be used for disease prevention and control, rehabilitation and health care of the public. Traditional Chinese medicine decoction pieces are mostly used for plants, and a few are used for minerals and animals. Their raw materials are traditional Chinese medicines, which have certain use specifications, and their processing methods are also different. In order to implement the Medium and Long-term Talent Development Plan for Medicine and Health (2011-2020) and the "Twelfth Five-year Plan" for the Development of Traditional Chinese Medicine, understand the authentic medicinal materials and drug processing, and propose quality control measures for Chinese herbal pieces, and apply them to clinical practice. It is a good plan to promote the quality control effect of Chinese herbal pieces in hospitals.展开更多
As modern power systems grow in complexity,accurate and efficient fault detection has become increasingly important.While many existing reviews focus on a single modality,this paper presents a comprehensive survey fro...As modern power systems grow in complexity,accurate and efficient fault detection has become increasingly important.While many existing reviews focus on a single modality,this paper presents a comprehensive survey from a dual-modality perspective-infrared imaging and voiceprint analysis-two complementary,non-contact techniques that capture different fault characteristics.Infrared imaging excels at detecting thermal anomalies,while voiceprint signals provide insight into mechanical vibrations and internal discharge phenomena.We review both traditional signal processing and deep learning-based approaches for each modality,categorized by key processing stages such as feature extraction and classification.The paper highlights how these modalities address distinct fault types and how they may be fused to improve robustness and accuracy.Representative datasets are summarized,and practical challenges such as noise interference,limited fault samples,and deployment constraints are discussed.By offering a cross-modal,comparative analysis,this work aims to bridge fragmented research and guide future development in intelligent fault detection systems.The review concludes with research trends including multimodal fusion,lightweight models,and self-supervised learning.展开更多
There are two types of methods for image segmentation.One is traditional image processing methods,which are sensitive to details and boundaries,yet fail to recognize semantic information.The other is deep learning met...There are two types of methods for image segmentation.One is traditional image processing methods,which are sensitive to details and boundaries,yet fail to recognize semantic information.The other is deep learning methods,which can locate and identify different objects,but boundary identifications are not accurate enough.Both of them cannot generate entire segmentation information.In order to obtain accurate edge detection and semantic information,an Adaptive Boundary and Semantic Composite Segmentation method(ABSCS)is proposed.This method can precisely semantic segment individual objects in large-size aerial images with limited GPU performances.It includes adaptively dividing and modifying the aerial images with the proposed principles and methods,using the deep learning method to semantic segment and preprocess the small divided pieces,using three traditional methods to segment and preprocess original-size aerial images,adaptively selecting traditional results tomodify the boundaries of individual objects in deep learning results,and combining the results of different objects.Individual object semantic segmentation experiments are conducted by using the AeroScapes dataset,and their results are analyzed qualitatively and quantitatively.The experimental results demonstrate that the proposed method can achieve more promising object boundaries than the original deep learning method.This work also demonstrates the advantages of the proposed method in applications of point cloud semantic segmentation and image inpainting.展开更多
Traditional fermented soybean foods including dajiang,douchi,sufu and soy sauce are considered as indispensable to people s dietary structure in China due to its unique flavors and health benefits.The complex favor co...Traditional fermented soybean foods including dajiang,douchi,sufu and soy sauce are considered as indispensable to people s dietary structure in China due to its unique flavors and health benefits.The complex favor compounds in fermented soybean foods are reported closely related to the metabolisms of various microorganisms in fermentation systems.Thus,understanding the influences of complex microbiota on the formation of flavor components in traditional fermented soybean foods is important to the production of high quality fermented soybean products.In recent years,numerous researches have been conducted to investigate the microbial community and flavor metabolites during fermentation using high-throughput sequencing and mass spectrometry-based metabolomics analy sis.While,there is no systematic review of microbiota and flavor characteristics of fermented soy products from China.This review comprehensively discusses the traditional fermentation processing,bacterial community and flavor characteristics of four traditional fermented soybean foods in China including dajiang,douchi,sufu,and soy sauce.Finally,it is proposed that emerging technologies such as metagenomics,transcriptomics,proteomics and metabolomics should be applied to further improve the accuracy of the analysis of microbial diversity and flavor components for accurately revealing the relationship between the microbial community and the formation of characteristic flavor in traditional fermented soybean products.展开更多
This paper adopts a pedagogical approach to theteaching of English writing to EFL learners of interme-diate or advanced level in China.The teaching ofwriting has been a problem to Chinese EFL teachers fora long time.O...This paper adopts a pedagogical approach to theteaching of English writing to EFL learners of interme-diate or advanced level in China.The teaching ofwriting has been a problem to Chinese EFL teachers fora long time.On the one hand,they want to make anattempt to adopt fashionable and effective Englishwriting approaches,like process writing.On the otherhand,they are frustrated by the traditional Chinesewriting method.Some of our language educators arealways struggling against the influence of our tradi-tional Chinese writing method.A negative attitudetowards our mother tongue writing approach has beenestablished or accepted by most of our EFL teachers,which result in the EFL learners’panic in their Eng-lish writing course because they are afraid of being ac-cused of writing a Chinese composition in Englishwords.Needless to say,this kind of teaching stylecannot be effective and is frustrating instead.The au-thor presents an integrated and practical solution tothis problem and discusses the applicability of the ap-proach.The author discusses how we can effectivelyintegrate the traditional Chinese writing method andthe popular process writing approach in teaching Eng-lish writing.展开更多
文摘“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and quality attributes are still unknown. As such, a study was undertaken to describe the manufacturing process and characterise the quality of “Alme ardeb”. A survey was conducted in the Diamaré division of the Far north region. An ethnographical technique accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate the production process. Forty-nine (49) samples of “Alme ardeb” were taken from 49 women producers in the different sites representing 10 samples per site and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The field survey reveals that the production of “Alme ardeb” is conventional and rudimentary involving two classical units of operation, caramelisation and boiling. The pH and titratable acidity of “Alme ardeb” were insignificant (p ≥ 0.05) except for the soluble solids, electrical conductivity and total sugar. The pH is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average soluble solids content of about 10.74 °Brix. Similarly, the total sugar content varies between 51.25 ± 0.18g·L<sup>-1</sup> and 61.37 ± 0.18 g·L<sup>-1</sup> with a conductivity that fluctuates around 351 μS·cm<sup>-1</sup> and 707 μS·cm<sup>-1</sup>. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L<sup>-1</sup>, 0.58 g·EQL<sup>-1</sup> and 0.36 g·ECL<sup>-1</sup> respectively, with a free radical scavenging capacity of 52.18%. The beverage revealed a complete absence of Salmonella with a doubtful hygienic quality. The total aerobic plate count varied from (4.1 ± 0.014) × 10<sup>4</sup> CFU·mL<sup>-1</sup> to (8.2 ± 0.007) × 10<sup>7</sup> CFU·mL<sup>-1</sup>, total coliforms from (4.3 ± 0.6) × 10<sup>2</sup> CFU·mL<sup>-1</sup> to (1.05 ± 0.7) × 10<sup>5</sup> CFU·mL<sup>-1</sup>, faecal coliforms from non-detected to (4.1 ± 0.07) × 10<sup>2</sup> CFU·mL<sup>-1</sup> and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 10<sup>3</sup> CFU·mL<sup>-1</sup>. However, the panelists judged the beverage as being acidic with a brownish colour and a sweet caramelized taste. Consequently, the beverage was highly palatable and consumed with an overall score that went from 13.48 ± 3.32 to 15.81 ± 4.47.
基金supported by the National Natural Science Foundation of China (No. 11075041)
文摘The wastewater effluent from Radix aconiti processing, an important step in the production processes of traditional Chinese medicine（TCM）, is a type of toxic wastewater and difficult to treat. Plasma oxidation methods have emerged as feasible techniques for effective decomposition of toxic organic pollutants. This study examined the performance of a plasma reactor operated in a dielectric barrier discharge（DBD） to degrade the effluent from R. aconiti processing. The effects of treatment time, discharge voltage, initial pH value and the feeding gas for the reactor on the degradation of this TCM wastewater were investigated. A bacterium bioluminescence assay was adopted in this study to test the toxicity of the TCM wastewater after non-thermal plasma treatment. The degradation ratio of the main toxic component was 87.77% after 60 min treatment with oxygen used as feed gas and it was 99.59% when the initial p H value was 8.0. High discharge voltage and alkaline solution environment were beneficial for improving the degradation ratio. The treatment process was found to be capable of reducing the toxicity of the wastewater to a low level or even render it non-toxic. These experimental results suggested that the DBD plasma method may be a competitive technology for primary decomposition of biologically undegradable toxic organic pollutants in TCM wastewater.
文摘Traditional Chinese medicine processing is a traditional Chinese medicine processing technology with a long history in our country. Through different processing methods, the properties, functions and side effects of traditional Chinese medicine will change. The ultimate purpose of processing Chinese medicine is to reduce the toxicity of Chinese medicine and enhance the drug properties. With the development of science and technology, the processing of traditional Chinese medicine plays an extremely important role in the properties of the medicine. In this paper, the effects of different processing methods on the medicinal properties of traditional Chinese medicine are explained.
文摘Objective: in view of the influence of different processing methods of traditional Chinese medicine on the actual curative effect of traditional Chinese medicine decoction pieces, a comprehensive and in-depth analysis and research are carried out. Methods: one hundred and twenty patients from 2016 to 2017 were selected from our hospital as the research object. All patients were divided into three groups by the way of random average grouping, that is, Group A, Group B and Group C. For all the patients in Group A, the TCM water treatment pre-grading method was used, all patients in Group B were treated with traditional Chinese medicine before processing, and all patients in Group C were treated with traditional Chinese medicine before water treatment and before processing. After a period of treatment, the clinical treatment conditions of patients in three groups were compared comprehensively. Results: the comprehensive efficiency of clinical treatment of patients in Group C exceeded 90%, which was significantly higher than the treatment effect of Group A and B. Conclusion: the processing method of traditional Chinese medicine plays an important role in improving the clinical treatment effect of traditional Chinese medicine decoction pieces. Therefore, in the teaching of traditional Chinese medicine processing, students should be actively taught relevant knowledge before water treatment and before processing, so as to promote students' in-depth understanding and mastery of the processing method of traditional Chinese medicine decoction pieces.
基金This research was funded by General Project of the National Natural Science Foundation of China(No.81673601)the Key Research&Development Plan of Shanxi Province(Social Development Project,No.201603D3112002)Cultivate Scientific Research Excellence Programs of Higher Education Institutions in Shanxi(No.2019KJ032).
文摘Background:Traditional Chinese medicines are usually processed before they are used for clinical treatment.This is done in a way associated with the Maillard reaction.Methods:Based on the Maillard reaction,this paper analyzed the degree of processing of rehmannia root(Rehmanniae radix)relative to the dynamic variation rules of Maillard reaction index parameters,including pH,A420,amino acids,and 5-hydroxymethylfurfural.Furthermore,this study introduced thermal analysis techniques and pyrolysis kinetics to assess the influence of the correlation between processing raw rehmannia root and the Maillard reaction during carbonization.It then went through the whole process of transforming the raw material to end-product in order to explain the scientific connotation of processing it.Results:The results showed that each time rehmannia root was processed,its pH value and amino acid content decreased,while the A420 value and 5-HMF increased.Processing with wine shows a significant difference in these experimental indexes.The position and intensity of the maximum thermal weight loss rate peak of processed rehmannia root at different degrees of processing are different.Comprehensive quantitative 221±0.2°C for processed rehmannia root carbonization was the processing temperature limit.Moreover,the kinetic solution verified that the activation energy corresponding to the carbonization temperature was close to the maximum value of the activation energy of the whole carbonization process,and the optimal mechanism function was g(α)=((1−α)−1/3−1)2.Conclusion:The Maillard reaction occurred during the processing of rehmannia root mixed with carbonization.With each increase of the number of steaming and drying cycles involved in the processing,the level of Maillard reaction increased significantly.The wine-steaming method had a significant effect on the quality of the processed product.
基金Supported by Scientific Research Foundation of Yunnan Provincial Department of Education(2018JS719).
文摘[Objectives]To study and compare the processing methods of Ziziphus jujuba Mill.[Methods]Z.jujuba was processed by seven methods:cleaning,yellowish frying,burnt frying,carbonized frying,moistening by hot sand,steaming,and boiling.Ultraviolet-visible spectrophotometry was used to determine the content of total flavonoids in each processed Z.jujuba.[Results]The content of total flavonoids measured by various processing methods was different.The content of total flavonoids in the processed Z.jujuba by moistening by hot sand was relatively high and the absorption peak spectrum was almost the same as that of the cleaned processed Z.jujuba and the rutin reference substance.[Conclusions]The moistening by hot sand is the optimal method for processing of Z.jujuba.
文摘Traditional Chinese medicine decoction piece is a kind of medicine that people understand based on the theory of traditional Chinese medicine and apply in clinic. It can be used for disease prevention and control, rehabilitation and health care of the public. Traditional Chinese medicine decoction pieces are mostly used for plants, and a few are used for minerals and animals. Their raw materials are traditional Chinese medicines, which have certain use specifications, and their processing methods are also different. In order to implement the Medium and Long-term Talent Development Plan for Medicine and Health (2011-2020) and the "Twelfth Five-year Plan" for the Development of Traditional Chinese Medicine, understand the authentic medicinal materials and drug processing, and propose quality control measures for Chinese herbal pieces, and apply them to clinical practice. It is a good plan to promote the quality control effect of Chinese herbal pieces in hospitals.
基金supported by Science and Technology Project of State Grid Corporation of China(52094024003D).
文摘As modern power systems grow in complexity,accurate and efficient fault detection has become increasingly important.While many existing reviews focus on a single modality,this paper presents a comprehensive survey from a dual-modality perspective-infrared imaging and voiceprint analysis-two complementary,non-contact techniques that capture different fault characteristics.Infrared imaging excels at detecting thermal anomalies,while voiceprint signals provide insight into mechanical vibrations and internal discharge phenomena.We review both traditional signal processing and deep learning-based approaches for each modality,categorized by key processing stages such as feature extraction and classification.The paper highlights how these modalities address distinct fault types and how they may be fused to improve robustness and accuracy.Representative datasets are summarized,and practical challenges such as noise interference,limited fault samples,and deployment constraints are discussed.By offering a cross-modal,comparative analysis,this work aims to bridge fragmented research and guide future development in intelligent fault detection systems.The review concludes with research trends including multimodal fusion,lightweight models,and self-supervised learning.
基金funded in part by the Equipment Pre-Research Foundation of China,Grant No.61400010203in part by the Independent Project of the State Key Laboratory of Virtual Reality Technology and Systems.
文摘There are two types of methods for image segmentation.One is traditional image processing methods,which are sensitive to details and boundaries,yet fail to recognize semantic information.The other is deep learning methods,which can locate and identify different objects,but boundary identifications are not accurate enough.Both of them cannot generate entire segmentation information.In order to obtain accurate edge detection and semantic information,an Adaptive Boundary and Semantic Composite Segmentation method(ABSCS)is proposed.This method can precisely semantic segment individual objects in large-size aerial images with limited GPU performances.It includes adaptively dividing and modifying the aerial images with the proposed principles and methods,using the deep learning method to semantic segment and preprocess the small divided pieces,using three traditional methods to segment and preprocess original-size aerial images,adaptively selecting traditional results tomodify the boundaries of individual objects in deep learning results,and combining the results of different objects.Individual object semantic segmentation experiments are conducted by using the AeroScapes dataset,and their results are analyzed qualitatively and quantitatively.The experimental results demonstrate that the proposed method can achieve more promising object boundaries than the original deep learning method.This work also demonstrates the advantages of the proposed method in applications of point cloud semantic segmentation and image inpainting.
基金the financial support of the Key Scientific Research Project of Colleges in Henan Province of China(22A550016)the Program for Science&Technology Innovation Talents in Universities of Henan Province(22HASTIT037)the National Natural Science Foundation of China(81870093,31900296,32172211)。
文摘Traditional fermented soybean foods including dajiang,douchi,sufu and soy sauce are considered as indispensable to people s dietary structure in China due to its unique flavors and health benefits.The complex favor compounds in fermented soybean foods are reported closely related to the metabolisms of various microorganisms in fermentation systems.Thus,understanding the influences of complex microbiota on the formation of flavor components in traditional fermented soybean foods is important to the production of high quality fermented soybean products.In recent years,numerous researches have been conducted to investigate the microbial community and flavor metabolites during fermentation using high-throughput sequencing and mass spectrometry-based metabolomics analy sis.While,there is no systematic review of microbiota and flavor characteristics of fermented soy products from China.This review comprehensively discusses the traditional fermentation processing,bacterial community and flavor characteristics of four traditional fermented soybean foods in China including dajiang,douchi,sufu,and soy sauce.Finally,it is proposed that emerging technologies such as metagenomics,transcriptomics,proteomics and metabolomics should be applied to further improve the accuracy of the analysis of microbial diversity and flavor components for accurately revealing the relationship between the microbial community and the formation of characteristic flavor in traditional fermented soybean products.
文摘This paper adopts a pedagogical approach to theteaching of English writing to EFL learners of interme-diate or advanced level in China.The teaching ofwriting has been a problem to Chinese EFL teachers fora long time.On the one hand,they want to make anattempt to adopt fashionable and effective Englishwriting approaches,like process writing.On the otherhand,they are frustrated by the traditional Chinesewriting method.Some of our language educators arealways struggling against the influence of our tradi-tional Chinese writing method.A negative attitudetowards our mother tongue writing approach has beenestablished or accepted by most of our EFL teachers,which result in the EFL learners’panic in their Eng-lish writing course because they are afraid of being ac-cused of writing a Chinese composition in Englishwords.Needless to say,this kind of teaching stylecannot be effective and is frustrating instead.The au-thor presents an integrated and practical solution tothis problem and discusses the applicability of the ap-proach.The author discusses how we can effectivelyintegrate the traditional Chinese writing method andthe popular process writing approach in teaching Eng-lish writing.
