Evaluation of Microwave Heating Uniformity for Ready-to-Eat Rice in Metalized Packaging Structure.

Microwave energy utilization undergoes two stages via absorption and conversion inside ready-to-eat rice (RER) under microwave reheating. The reasonable utilization of microwave energy inside the processed material may enhance the uniformity of the temperature distribution. To analyze the uniformity changes inside RER, the effects of microwave reflection, refraction, and absorption by a metal aluminum film were studied through the thermodynamic properties.

PP2 gene family in Phyllostachys edulis: identification, characterization, and expression profiles.

Background: Phloem protein 2 (PP2), a dimeric lectin, is known for its involvement in plant responses to biotic and abiotic stresses. However, research on PP2 proteins in Moso bamboo is lacking.

Results: In this study, comprehensive genome-wide analysis of the PP2-like gene family was conducted in Moso bamboo (Phyllostachys edulis), which has a significant economic and ecological value.

Effects of microwave energy transfer on release and degradation of anthocyanins in berry puree.

To elucidate the distinctive effects of microwave energy on the anthocyanins content in berry puree, comparative experiments and simulation analysis of essentially heating modes are introduced via radiation (microwave), convective and conductive. Microwave energy has the strongest action on anthocyanins state due to uniform generation of in situ heating through entire volume of berry puree. Microwave heating may promote the release or hinder the degradation of anthocyanins as variable polar response and reaction barrier of anthocyanins depending on electric field direction with the unsymmetrical structure in polar molecules.

Effects of microwave vacuum drying on drying characteristics, quality attributes and starch structure of germinated brown rice.

Germinated brown rice (GBR) has high nutritional and health-promoting value, but the influence mechanism of microwave vacuum drying (MVD) on the quality properties of GBR is still unclear. This study investigated the effects of MVD parameters including microwave intensities (9, 12, and 15 W/g), drying temperatures (50, 60, and 70 °C), and vacuum pressures (0.03, 0.

Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology.

To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (*, *, *), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.

Genome-Wide Identification and Characterization of the RWP-RK Proteins in .

Apomixis is a common reproductive characteristic of plants, and are plant-specific transcription factors known to regulate embryonic development. However, the genome-wide analysis and function prediction of family genes in are unclear. In this study, 36 transcription factors were identified in the genome of , among which 15 genes belonged to the RKD subfamily and 21 belonged to the NLP subfamily.

Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes.

Concentration of fruit pulp is an important unit operation in food processing and has a wide range of applications. In this study, the microwave heating concentration (MHC) of raspberry pulp at different microwave powers, heating times and sample masses were investigated considering concentration characteristics and quality attributes. The results showed that increasing microwave power/heating time or decreasing sample mass significantly decreased the moisture content but had no significant effect on the temperature of raspberry pulp, while these conditions resulted in loss of total anthocyanin content and deterioration of total color difference.

Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure.

The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10-80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases.

SlMYB99-mediated auxin and abscisic acid antagonistically regulate ascorbic acids biosynthesis in tomato.

Ascorbic acid (AsA) is a water-soluble antioxidant that plays important roles in plant development and human health. Understanding the regulatory mechanism underlying AsA biosynthesis is imperative to the development of high AsA plants. In this study, we reveal that the auxin response factor SlARF4 transcriptionally inhibits SlMYB99, which subsequently modulates AsA accumulation via transcriptional activation of AsA biosynthesis genes GPP, GLDH, and DHAR.

Nutritional Composition, Efficacy, and Processing of (Adzuki Bean) for the Human Diet: An Overview.

Adzuki beans are grown in several countries around the world and are widely popular in Asia, where they are often prepared in various food forms. Adzuki beans are rich in starch, and their proteins contain a balanced variety of amino acids with high lysine content, making up for the lack of protein content of cereals in the daily diet. Therefore, the research on adzuki beans and the development of their products have broad prospects for development.

Auxin and abscisic acid antagonistically regulate ascorbic acid production via the SlMAPK8-SlARF4-SlMYB11 module in tomato.

Ascorbic acid (AsA) is a multifunctional phytonutrient that is essential for the human diet as well as plant development. While much is known about AsA biosynthesis in plants, how this process is regulated in tomato (Solanum lycopersicum) fruits remains unclear. Here, we found that auxin treatment inhibited AsA accumulation in the leaves and pericarps of tomato.

Metabolism and Regulation of Ascorbic Acid in Fruits.

Ascorbic acid, also known as vitamin C, is a vital antioxidant widely found in plants. Plant fruits are rich in ascorbic acid and are the primary source of human intake of ascorbic acid. Ascorbic acid affects fruit ripening and stress resistance and plays an essential regulatory role in fruit development and postharvest storage.

Control of fruit softening and Ascorbic acid accumulation by manipulation of SlIMP3 in tomato.

Postharvest deterioration is among the major challenges for the fruit industry. Regulation of the fruit softening rate is an effective strategy for extending shelf-life and reducing the economic losses due postharvest deterioration. The tomato myoinositol monophosphatase 3 gene SlIMP3, which showed highest expression level in fruit, was expressed and purified.

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting.

Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum roasting. The results indicate that the acrylamide formation in baked adzuki beans obeys the exponential growth function during the baking process, where a rapid increase in acrylamide content occurs at a critical temperature and low moisture content.

Formation of texture quality of raspberry snack under microwave puffing.

Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of the snack. Determinative factors of microwave puffing in microwave intensity and duration and key property of material in Young's modulus were introduced to investigate the formation of texture quality of berry snack under microwave puffing. The results indicate that the microwave intensity has negative correlation with Young's modulus of raspberry chips, which causes the more porosity inside under microwave puffing.

A SlMYB75-centred transcriptional cascade regulates trichome formation and sesquiterpene accumulation in tomato.

Tomato trichomes act as a mechanical and chemical barrier against pests. An R2R3 MYB transcription factor gene, SlMYB75, is highly expressed in type II, V, and VI trichomes. SlMYB75 protein is located in the nucleus and possesses transcriptional activation activity.

Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying.

Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave assisted foam-mat drying (MFD) was investigated by path analysis and degradation kinetics analysis.

Improvement of germinated brown rice quality with autoclaving treatment.

Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR.

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying.

Germinated brown rice (GBR) contains rich bio-active components, but has poor edible quality. To improve the cooking quality of GBR, fissure generation in kernels caused by microwave drying were investigated considering cooking properties, microstructure and textural attributes. The microwave intensity had significant effects on the fissure percentage of GBR, and microwave intensity of 3-4 W/g may be suitable for the microwave drying of GBR based on the distribution of fissure percentage for the GBR.

Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate.

To explore better methods of natural protein modification for black soybean, comparisons among the effects of different modified methods on structural changes of the modified products of black soybean protein isolate (BSPI) were carried out in this study. The modified products used in this study included enzymatic crossing-link black soybean protein isolate (ECBSPI), wet heating treatment glycosylation black soybean protein isolate (WHTGBSPI) and especially enzymatic glycosylation black soybean protein isolate catalyzed by transglutaminase (EGBSPI). The effects of the modification methods on structural changes were analyzed by SDS-polyacrylamide gel electrophoresis (SDS-PAGE), amino acid content and circular dichroism (CD) analysis.

Melatonin Attenuates Potato Late Blight by Disrupting Cell Growth, Stress Tolerance, Fungicide Susceptibility and Homeostasis of Gene Expression in .

() is the causal agent of potato late blight, which caused the devastating Irish Potato Famine during 1845-1852. Until now, potato late blight is still the most serious threat to potato growth and has caused significant economic losses worldwide. Melatonin can induce plant innate immunity against pathogen infection, but the direct effects of melatonin on plant pathogens are poorly understood.

Target of Rapamycin Is a Key Player for Auxin Signaling Transduction in Arabidopsis.

Target of rapamycin (TOR), a master sensor for growth factors and nutrition availability in eukaryotic species, is a specific target protein of rapamycin. Rapamycin inhibits TOR kinase activity viaFK506 binding protein 12 kDa (FKBP12) in all examined heterotrophic eukaryotic organisms. In Arabidopsis, several independent studies have shown that AtFKBP12 is non-functional under aerobic condition, but one study suggests that AtFKBP12 is functional during anaerobic growth.