Assessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulations.

This study aims to assess the effects of oven heating on the isotopic ratios of eight formulated wheat-processed products with different gluten-to-starch ratios. Two heating treatments were applied: limited heating in an oven with exposure to 100 °C for a specific time (cooking time-dependent) and extended heating in an oven with exposure to 100 °C, 180 °C and 260 °C for 6 min. Results showed limited heating exposure did not alter the δH and δO in the wheat-processed products.

Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies.

Belly is a widely consumed pork product with very variable properties. Meat industry needs real-time quality assessment for maintaining superior pork quality throughout the production. This study explores the potential of using visible and near-infrared (VNIR,386-1015 nm) spectral imaging for predicting firmness, fatness and chemical compositional properties in pork belly samples, offering robust spectral calibrations.

Work-life integration among nurse educators: a meta-synthesis.

Background: Work-life integration has been extensively researched in various contexts. Women dominate the nursing profession, but work-life integration is essential for men and women since both are expected to focus equally on their families and careers. The nursing faculty perceives nurse educators' work environment as undervalued, lacking support, and limited time to grow and carry the heavy workload.