Potentials of Ulva spp.-derived sulfated polysaccharides as gelling agents with promising therapeutic effects.

Ulvan, a sulfated polysaccharide extracted from Ulva spp., has garnered significant attention in the food and pharmaceutical industries due to its potential health benefits. These include immunomodulation, antiviral, anti-inflammatory, anti-hyperlipidemic, and anti-cancer effects.

Machine learning identification of edible vegetable oils from fatty acid compositions and hyperspectral images.

Hyperspectral imaging analysis combined with machine learning was applied to identify eight edible vegetable oils, and its classification performance was compared with the chemical method based on fatty acid compositions. Furthermore, the degree of adulteration in vegetable oils was quantitatively investigated using machine learning-enabled hyperspectral approaches. The hyperspectral absorbance spectra of palm oil with a high degree of saturation were distinctly different from those of the other liquid oils.

Machine learning-enabled hyperspectral approaches for structural characterization of precooked noodles during refrigerated storage.

The structural features of precooked noodles during refrigerated storage were non-destructively characterized using hyperspectral imaging (HSI) technology along with conventional analytical methods. The precooked noodles displayed a more rigid texture and restricted water mobility over the storage period, derived from the recrystallization of starch. Dimensionality reduction techniques revealed robust correlations between the storage duration and HSI absorbance of the noodles, and from their loading plots, the specific peaks of the noodles related to their structural changes were identified at wavelengths of around 1160 and 1400 nm.

Effectiveness of a healthy lifestyle program based on a mobile serious game for childhood cancer survivors: A quasi-randomized trial.

Purpose: This study aimed to develop and evaluate the effectiveness of a healthy lifestyle program based on a mobile serious game (HLP-MSG) to enhance the lifestyles of childhood cancer survivors (CCSs).

Methods: This program proceeded in two stages: development and evaluation, using a non-synchronized design with a quasi-randomized trial. The participants were CCSs aged 6-13 years whose treatment was terminated at least 12 months prior.

Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues.

Background: Methylcellulose has been applied as a primary binding agent to control the quality attributes of plant-based meat analogues. H owever, a great deal of effort has been made to search for hydrocolloids to replace methylcellulose because of increasing awareness of clean labels. In this study, a machine learning framework was proposed in order to describe and predict the flow behavior of six hydrocolloid solutions, and the predicted viscosities were correlated with the textural features of their corresponding plant-based meat analogues.

Distributed quantum sensing of multiple phases with fewer photons.

Distributed quantum metrology has drawn intense interest as it outperforms the optimal classical counterparts in estimating multiple distributed parameters. However, most schemes so far have required entangled resources consisting of photon numbers equal to or more than the parameter numbers, which is a fairly demanding requirement as the number of nodes increases. Here, we present a distributed quantum sensing scenario in which quantum-enhanced sensitivity can be achieved with fewer photons than the number of parameters.

Bound for Gaussian-state quantum illumination using a direct photon measurement.

It is important to find feasible measurement bounds for quantum information protocols. We present analytic bounds for quantum illumination with Gaussian states when using an on-off detection or a photon number resolving (PNR) detection, where its performance is evaluated with signal-to-noise ratio. First, for coincidence counting measurement, the best performance is given by the two-mode squeezed vacuum (TMSV) state which outperforms the coherent state and the classically correlated thermal (CCT) state.

Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation.

In this study, the effect of high pressure (HP) pretreatment on the stability of pork loins during supercooling (SC) preservation was investigated, and the freshness and postmortem metabolism of pork loins preserved by SC was evaluated. Based on the differential scanning calorimetry (DSC), the peak enthalpies of 200 MPa treatment were lower than those of 50 MPa treatment (P < 0.05).

Retrogradation-induced physicochemical changes in pre-cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure.

Background: There has been significant interest in pre-cooked noodles that have a long shelf life and are convenient to cook. However, the thermal processes during preparation, and their high moisture content, can lead to significant quality deterioration during storage. Nevertheless, a comprehensive evaluation of these quality losses has not yet been conducted.

Effect of different sweeteners on the thermal, rheological, and water mobility properties of soft wheat flour and their application to cookies as an alternative to sugar.

The effects of different sweeteners on the physicochemical properties of soft wheat flour were investigated mainly in terms of thermal, rheological, and water mobility features, and their feasibilities as an alternative to sugar were evaluated in the cookie system. Kestose significantly reduced the solvent retention capacity of wheat flour, followed by sucrose, fructose, and allulose. Thermal analysis showed that the sucrose and kestose distinctly led to an increase in the gelatinization temperature of wheat flour, which was explained by lower T relaxation times.

Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system.

Global interest in high-protein foods has been rapidly increasing and the gluten-free products are no exceptions. Gluten-free extruded noodles made from rice flour were thus fortified with soy protein concentrate (SPC) (0%, 15%, 30%, and 45% by weight), and the physicochemical properties of the noodles were characterized in terms of tomographical, rheological, and structural features. SPC-rice flour blends showed higher water absorption and swelling power at room temperature with increasing levels of SPC, which were reduced upon heating.

Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure.

Background: Demands for foods conducive to eye health have been on the increase in the global healthcare sector. Marigold powder as a major source of lutein was utilized to produce lutein-fortified breads for ocular health. The physicochemical characteristics of the doughs and breads were investigated in terms of rheology, water mobility, and protein secondary structures.

Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties.

This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv = 315 μm), fine (Dv = 119 μm), and superfine MP (Dv = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake prepared with fine MP), and superfine MPS (sponge cake prepared with superfine MP) groups.

Effects of textured food masticatory performance in older people with different dental conditions.

Background: Physiological deterioration (aging, poor dental status, and reduced tongue pressure) makes chewing difficult. This study aimed to investigate the chewing patterns of older people with or without dentures, evaluate the textural and masticatory properties of texture-modified radish Kimchi, and investigate the correlation between dental status and tongue pressure. Additionally, differences in the subjective-objective concordance of texture-modified Kimchi were investigated using the preference test.

Effect of Characterized Green Tea Extraction Methods and Formulations on Enzymatic Starch Hydrolysis and Intestinal Glucose Transport.

The purpose of the current study was to investigate the effect of various characterized green tea extracts (GTEs) according to extraction methods on enzymatic starch hydrolysis and intestinal glucose transport. Codigestion of wheat starch with water extract (WGT) or ethanol extract formulated with green tea polysaccharides and flavonols (CATEPLUS) produced 3.4-3.

A Method to Compute the Schrieffer-Wolff Generator for Analysis of Quantum Memory.

Quantum illumination uses entangled light that consists of signal and idler modes to achieve higher detection rate of a low-reflective object in noisy environments. The best performance of quantum illumination can be achieved by measuring the returned signal mode together with the idler mode. Thus, it is necessary to prepare a quantum memory that can keep the idler mode ideal.

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat.

Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat. The contents of solid fat in the oleogels were less vulnerable to the change in temperature than the palm oil. The replacement of palm oil with oleogels produced cheese samples with harder and more cohesive/chewy textures.

Characterization of phase and diffusion behaviors of oil, surfactant, and co-surfactant ternary systems for lipid-based delivery carriers.

The phase and diffusion characteristics of ternary mixture (oil, surfactant, and co-surfactant) were investigated for their utilization as a precursor for the fabrication of lipid-based delivery carriers. Different types of phases (W/O microemulsion, bicontinuous, liquid crystal, gel and O/W conventional emulsion phases) were generated depending on the content of the co-surfactant aqueous solution. A suspension with the smallest lipid particle was obtained from the bicontinuous phase, followed by the W/O microemulsion, liquid crystal, O/W conventional emulsion, and gel.

Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.

Background: Negative impressions toward fried foods are prevalent due to their high oil absorption and caloric values. A great deal of effort has been thus made to reduce the oil uptake of fried foods. In this study, the effect of wheat and brown rice flour blends on the oil uptake of frying batters was elucidated in terms of rheology and surface roughness.

Surviving entanglement in optic-microwave conversion by an electro-optomechanical system.

In recent development of quantum technologies, a frequency conversion of quantum signals has been studied widely. We investigate the optic-microwave entanglement that is generated by applying an electro-optomechanical frequency conversion scheme to one mode in an optical two-mode squeezed vacuum state. We quantify entanglement of the converted two-mode Gaussian state, where surviving entanglement of the state is analyzed with respect to the parameters of the electro-optomechanical system.

Pharmacokinetics and Protective Effects of Tartary Buckwheat Flour Extracts against Ethanol-Induced Liver Injury in Rats.

The grains of Tartary buckwheat () are traditionally consumed on a daily basis and are used in the preparation of diverse processed foods owing to the high concentration of rutin, an antioxidant compound. However, rutin is highly concentrated in hull and bran, but not in edible flour fractions. Rutin-enriched TB flour extracts (TBFEs) were obtained by hydrothermal treatment (autoclaving, boiling, or steaming) and their pharmacokinetic profiles were evaluated following a single-dose oral administration in rats.

The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator.

Combination of oleogelators has recently started to receive scientific attention since single oleogelator may not adequately compensate for the diverse roles of solid fat in a complicated food system. In this study, grapeseed oil oleogels were prepared with candelilla wax (CDW) and glyceryl monostearate (GMS) blends at varying mass ratios (100:0, 75:25, 50:50, 25:75, and 0:100 [w/w]), and their physicochemical characteristics were characterized in terms of thermal, rheological, and microstructural properties. The oleogel with CDW and GMS at a blending ratio of 75 and 25 (CDW-75:GMS-25) exhibited the lowest melting point, implying a eutectic behavior.

Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments.

Tartary buckwheat grains were subjected to hydrothermal treatments (steaming/boiling/autoclaving) whose effects on rutin enrichment in the buckwheat flour by rutin migration from the bran fraction were investigated in terms of optical, rheological, thermal, and microstructural properties. The highest amount of rutin was observed in the bran out of the native milling fractions (hull, bran, and flour). The hydrothermal treatments however increased the level of rutin in the flour, even showing a higher level of rutin than the bran in the autoclaved sample.

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties.

Canola oil was successfully structured with foam-structured hydroxypropyl methylcellulose (HPMC) into solid-like oleogels, and the feasibility of the HPMC oleogels as a replacement for animal fat (beef tallow) was evaluated to reduce the level of saturated fat in meat patties. The textural properties (firmness and work of shear) of HPMC oleogels were higher than those of beef tallow and had a tendency to increase with increasing levels of HPMC in the oleogels. HPMC oleogels behaved rheologically like an elastic gel and also exhibited temperature-independent solid fat contents.