Water colour is the result of its constituents and their interactions with solar irradiance; this forms the basis for water quality monitoring using optical remote sensing data. The Forel-Ule Index (FUI) is a useful comprehensive indicator to show the water colour variability and water quality change in both inland waters and oceans. In recent decades, lakes around the world have experienced dramatic changes in water quality under pressure from both climate change and anthropogenic activities. However, acquiring consistent water colour products for global lakes has been a challenge. In this paper we present the first time series FUI dataset for large global lakes from 2000-2018 based on MODIS observations. This dataset provides significant information on spatial and temporal changes of water colour for global large lakes during the past 19 years. It will be valuable to studies in search of the drivers of global and regional lake colour change, and the interaction mechanisms between water colour, hydrological factors, climate change, and anthropogenic activities.
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http://dx.doi.org/10.1038/s41597-021-00807-z | DOI Listing |
Foods
January 2025
Unit for Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. "Nitrite-free" (i.
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January 2025
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania.
The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.
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December 2024
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Yam noodles were produced by replacing high-gluten wheat flour with yam flour modified with plasma-activated water and twin-screw extrusion (PAW-TSE). The effects of varying amounts of modified yam flour on the color, cooking characteristics, texture, and in vitro digestibility of the noodles were investigated. As the amount of modified yam flour increased, the noodles became darker in color, while the bound water content increased, and the free water content decreased.
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December 2024
Department of Chemical Engineering, Faculty of Chemistry, Universidad de Sevilla, 41012 Seville, Spain.
Eco-friendly, bioactive and edible films from renewable resources are increasingly regarded as viable replacements for petroleum-based packaging. This study investigates the application of macroalgae powder (ULP) as an active additive in crab () chitosan-based films for natural food packaging. Films with ULP concentrations of 0.
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December 2024
College of Food Science and Engineering, Guiyang University, Guiyang 550005, China.
The effects of frying times (1, 2, 3, and 4 min) and temperatures (140, 160, 180, and 200 °C) were investigated on the nutritional components, color, texture, and volatile compounds of three varieties (808, 0912, and LM) from Guizhou, China. Increased frying time and temperature significantly reduced the moisture, polysaccharide, and protein contents, while increasing hardness and chewiness, and decreasing elasticity and extrusion resilience, negatively impacting overall quality. Optimal umami and sweet amino acid retention were achieved by frying at 160 °C frying for 1-3 min or 140-180 °C for 2 min.
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