Development of an initial training and evaluation programme for manual lower limb muscle MRI segmentation.

Background: Magnetic resonance imaging (MRI) quantification of intramuscular fat accumulation is a responsive biomarker in neuromuscular diseases. Despite emergence of automated methods, manual muscle segmentation remains an essential foundation. We aimed to develop a training programme for new observers to demonstrate competence in lower limb muscle segmentation and establish reliability benchmarks for future human observers and machine learning segmentation packages.

Optimising brain age estimation through transfer learning: A suite of pre-trained foundation models for improved performance and generalisability in a clinical setting.

Estimated age from brain MRI data has emerged as a promising biomarker of neurological health. However, the absence of large, diverse, and clinically representative training datasets, along with the complexity of managing heterogeneous MRI data, presents significant barriers to the development of accurate and generalisable models appropriate for clinical use. Here, we present a deep learning framework trained on routine clinical data (N up to 18,890, age range 18-96 years).

Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food.

Processed cheese food (PCF) is a dairy product prepared by blending dairy ingredients with nondairy ingredients and heating the blend with agitation to produce a homogeneous product with an extended shelf life. Emulsifying salts (ES), such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by sequestering the calcium from the calcium-paracaseinate phosphate complex in natural cheese. Lactose-6-phosphate (LP) is an organic compound produced from lactose that has the potential to function as ES.

Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate.

The objectives of this study were to develop a process to produce acid curd from micellar casein concentrate (MCC) using starter cultures and to manufacture imitation Mozzarella cheese (IMC) using a combination of acid curd and MCC that would confer emulsification ability to the caseins without the use of emulsifying salts (ES). The formulations were targeted to produce IMC with 49.0% moisture, 20.

Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography.

Lactose is converted to lactic acid through fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during storage of cheese is different based on the type of starter cultures, pH, processing, and storage conditions. The objective of this study was to determine the carbohydrates and organic acids of four different commercial cheese samples (Parmesan, Mozzarella, Swiss, and Cheddar cheese) using high-performance liquid chromatography (HPLC).

Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt-free process cheese products applications.

Micellar casein concentrate (MCC) is a high protein ingredient that is typically produced using 3 stages of microfiltration with a 3× concentration factor and diafiltration. Acid curd is an acid protein concentrate, which can be obtained by precipitating the casein at pH 4.6 (isoelectric point) using starter cultures or direct acids without the use of rennet.

Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese.

Carrots (the main source of carotenoids) have multiple nutritional and health benefits. The objectives of this study were to evaluate the compositional, antioxidant, and antimicrobial properties of carrot powder and to examine its effect on the sensory characteristics, chemical properties, and microbial viability of probiotic soft cheese at a rate of 0.2, 0.

Occurrence of spp. in Soft Cheese and Ice Cream: Effect of Probiotic spp. on Survival of in Soft Cheese.

is one of the most important emerging foodborne pathogens. The objectives of this work were to investigate the incidence of spp. and in soft cheese and ice cream in Assiut city, Egypt, and to examine the effect of some probiotic spp.

Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate.

Process cheese products (PCP) are dairy foods prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, nonfat dry milk, whey powder, and permeate) with nondairy ingredients [such as sodium chloride, water, emulsifying salts (ES), color, and flavors] and then heating the mixture to obtain a homogeneous product with an extended shelf life. The ES, such as sodium citrate and disodium phosphate, are critical for the unique microstructure and functional properties of PCP because they improve the emulsification characteristics of casein by displacing the calcium phosphate complexes that are present in the insoluble calcium-paracaseinate-phosphate network in natural cheese. The objectives of this study were to determine the optimum protein content (3, 6, and 9% protein) in micellar casein concentrate (MCC) to produce acid curd and to manufacture PCP using a combination of acid curd cheese and MCC that would provide the desired improvement in the emulsification capacity of caseins without the use of ES.

Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making.

The popularity of rosemary has grown as a natural alternative over the synthetic supplements due to its potential health benefits. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. The reason for this study was to determine the phytochemical components and antimicrobial activity of rosemary essential oil (REO) and the effect of REO addition (0.

Compositional characteristics of dairy products and their potential nondairy applications after shelf-life.

Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and develop a process to utilize those dairy products after end of shelf-life in non dairy applications (cosmetic cream and soap). Several dairy products, such as sterilized milk, yogurt, soft cheese, hard cheese, cream, and butter were collected from markets in Egypt before shelf-life and after three months of shelf-life.

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate.

Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor.

Production and storage stability of concentrated micellar casein.

Concentrated micellar casein (CMC) is a high-protein ingredient that can be used in process cheese product formulations. The objectives of this study were to develop a process to produce CMC and to evaluate the effect of sodium chloride and sodium citrate on its storage stability. Skim milk was pasteurized at 76°C for 16 s and cooled to ≤4°C.

Revisiting the Mechanism of Electric Field Sensing in Graphene Devices.

Electric field sensing has various real-life applications, such as early prediction of lightning. In this study, we effectively used graphene as an electric field sensor that can detect both positive and negative electric fields. The response of the sensor is recorded as the change in drain current under the application of an electric field.

Interfacial Ammonia Selectivity, Atmospheric Passivation, and Molecular Identification in Graphene-Nanopored Activated Carbon Molecular-Sieve Gas Sensors.

Graphene's inherent nonselectivity and strong atmospheric doping render most graphene-based sensors unsuitable for atmospheric applications in environmental monitoring of pollutants and breath detection of biomarkers for noninvasive medical diagnosis. Hence, demonstrations of graphene's gas sensitivity are often in inert environments such as nitrogen, consequently of little practical relevance. Herein, target gas sensing at the graphene-activated carbon interface of a graphene-nanopored activated carbon molecular-sieve sensor obtained via the postlithographic pyrolysis of Novolac resin residues on graphene nanoribbons is shown to simultaneously induce ammonia selectivity and atmospheric passivation of graphene.

Nutraceutical potential of mushroom bioactive metabolites and their food functionality.

Numerous mushroom bioactive metabolites, including polysaccharides, eritadenine, lignin, chitosan, mevinolin, and astrakurkurone have been studied in life-threatening conditions and diseases such as diabetes, cardiovascular, hypertension, cancer, DNA damage, hypercholesterolemia, and obesity attempting to identify natural therapies. These bioactive metabolites have shown potential as antiviral and immune system strengthener natural agents through diverse cellular and physiological pathways modulation with no toxicity evidence, widely available, and inexpensive. In light of the emerging literature, this paper compiles the most recent information describing the molecular mechanisms that underlie the nutraceutical potentials of these mushroom metabolites suggesting their effectiveness if combined with existing drug therapies while discussing the food functionality of mushrooms.

Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate.

A systematic selection of different transmembrane pressures (TMP) and levels of diafiltration (DF) was studied to optimize these critical process parameters during the manufacturing of micellar casein concentrate (MCC) using spiral-wound polymeric membrane filtration. Three TMPs (34.5, 62.

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties.

The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of this work was to explore the potential of whey protein isolate (WPI) in improving the quality of non-fat yogurt prepared using skim milk powder (SMP).

Progress in micellar casein concentrate: Production and applications.

Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the past decade, MCC has emerged as one of the most promising dairy ingredients having applications in beverages, yogurt, cheese, and process cheese products. Industrially, MCC is manufactured by microfiltration (MF) of skim milk and is commercially available as a liquid, concentrated, or dried containing ≥9, ≥22, and ≥80% total protein, respectively.

Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography.

Milk fat is a complex natural fat and contains around 400 fatty acids. The objectives of this study were to extract fat from bovine milk using two different methods, including Bligh and Dyer and Mojonnier, and to determine the fatty acid content in the extracted fats using gas chromatography (GC). No differences ( > .

A novel process to improve the characteristics of low-fat ice cream using date fiber powder.

The objective of this study was to improve the characteristics of low-fat ice cream (LFIC) using date fiber powder (DFP). DFP was added to LFIC mix (3% fat, 14% milk solids nonfat, 15% sucrose, 0.3% stabilizer, and 0.

Addition of inulin to probiotic yogurt: Viability of probiotic bacteria () and sensory characteristics.

The objective of this work was to study the effect of different concentrations of inulin (0.2, 0.4, and 0.

Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics.

The objectives of this study were to produce probiotic yogurt (5.0-7.0 log cfu/g) fortified with nanopowdered eggshell (NPES) at a rate of 0.

Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese.

There are different methods that have been recently applied to develop a process to manufacture low-fat Feta cheese (LFC) with acceptable flavor and texture. The objective of this study was to produce LFC from skim buffalo's milk (SBM) using (ST) and (LB) as control LFC (T1) incorporated with other probiotic adjunct cultures (PAC), such as (LBC) in T2, (BB) in T3, and subsp. (LL) in T4.

Enhancement of low-fat Feta cheese characteristics using probiotic bacteria.

The objective of this study was to manufacture low-fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures ( and ), bifidobacterium (B) cultures ( and ), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.