Article
Food Science & Technology
Rui Hu, Min Zhang, Qiyong Jiang, Chung Lim Law
Summary: The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork was compared to air thawing (AT), infrared thawing (IRT), and microwave thawing (MWT). IR + MWT significantly reduced thawing time and better maintained protein structure and moisture state. It also minimized thawing losses, preserved texture and odor, and reduced muscle structure damage. Therefore, IR + MWT can enhance thawing rate and protect the quality of thawed pork.
Article
Food Science & Technology
Yu Peng, Jinhong Zhao, Xin Wen, Yuanying Ni
Summary: This study investigates different thawing methods for frozen mangoes and finds that innovative microwave thawing can significantly shorten thawing time, improve mango quality, and achieve higher sensory scores.
Article
Environmental Sciences
Fizza Siddique, Amir Mirzaei, Sergio Gonzalez-Cortes, Daniel Slocombe, Hamid A. Al-Megren, Tiancun Xiao, M. A. Rafiq, Peter P. Edwards
Summary: Iron oxide nanostructured catalysts synthesized by solution combustion method were investigated for methyl orange degradation under microwave energy. Fe-Fe3O4 exhibited higher degradation efficiency at low power, attributed to its higher electron density and heating effect under microwave energy.
Article
Food Science & Technology
Zeyu Wu, Wanru Ma, Sophia Jun Xue, An Zhou, Qingsong Liu, Ailing Hui, Yizhong Shen, Wencheng Zhang, John Shi
Summary: The effects of air thawing, water immersion thawing, and ultrasound-assisted immersion thawing on ground pork were investigated. The ultrasound-assisted immersion thawing significantly shortened thawing time and improved the quality of the product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Bengang Wu, Chengcheng Qiu, Yiting Guo, Chunhong Zhang, Xiuyu Guo, Yasmine Bouhile, Haile Ma
Summary: This study evaluated the effects of ultrasonic-assisted thawing at different frequency modes on the thawing efficiency and quality of frozen beef. The results showed that ultrasonic-assisted thawing reduced thawing time and improved the quality and microstructure of beef.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Environmental
Till Oehler, Murugan Ramasamy, Mintu E. George, Suresh D. S. Babu, Kirstin Dahnke, Markus Ankele, Michael E. Bottcher, Isaac R. Santos, Nils Moosdorf
Summary: Tropical urbanized coastal regions are hotspots for nutrient-enriched groundwater discharge, with beaches playing an important role in attenuating nitrogen pollution and modifying N/P ratios in submarine groundwater discharge. This study found that beaches can act as natural biogeochemical reactors, removing nitrate and adjusting nutrient ratios in coastal ecosystems.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2021)
Article
Environmental Sciences
J. C. Koch, Y. Sjoberg, J. A. O'Donnell, M. P. Carey, P. F. Sullivan, A. Terskaia
Summary: This study empirically examined the impacts of changing vegetation cover and soil thaw on the hydrological characteristics of headwater catchments in northwestern Alaska. The results showed that as temperature increases and forests expand, evapotranspiration and infiltration become significant fluxes, while in colder tundra-dominated areas, precipitation is mainly discharged through streamflow. The study also found that even minor warming can lead to increased infiltration and subsurface flow.
ENVIRONMENTAL RESEARCH LETTERS
(2022)
Article
Engineering, Geological
Li Han, Hailiang Jia, Yuanhong Dong, Yao Wei, Xianjun Tan
Summary: This study proposes a novel method of thawing frozen rock by microwave irradiation, which has been proven to be effective in reducing the strength of frozen rock. It provides theoretical and experimental support for microwave-assisted breakage of frozen porous and water-bearing rock, and is applicable to various strata regardless of the presence of wave-absorbing minerals. Microwave irradiation is a promising auxiliary method in excavation of frozen rock.
ROCK MECHANICS AND ROCK ENGINEERING
(2023)
Article
Environmental Sciences
T. Ramachandra, Vinay Shivamurthy, Asulabha K. Subramanian, Sincy Varghese, Bharath Setturu, Bharath H. Aithal
Summary: This study examines the land-use dynamics, flow dynamics, hydrologic regime, and water quality of the Aghanashini River basin, and proposes management measures to improve water resource management in river basins.
Article
Environmental Sciences
Cheng Gao, Ziyong Wang, Xiaomin Ji, Wenying Wang, Qian Wang, Dandan Qing
Summary: In order to address water quality and hydrodynamics issues in the river network of Shengze Town, this study establishes four flowing water scenarios and compares the associated improvements using coupled hydrodynamic and water quality models. The best scenario is identified to dispatch 20 m³/s of water from Xiegang River and 20 m³/s of water from Lake Xiangjiadang to Lake Beiyandang. Results show significant improvements in water mobility and quality, providing references for similar watersheds.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Environmental Sciences
Deepika Slathia, Karan Dev Jamwal
Summary: The present study evaluates and characterizes the water quality of River Tawi in Jammu city of Union Territory of J&K. The results show spatial and temporal variations in the water quality, with pollution levels increasing from upstream to downstream sites. Comparison with drinking water standards revealed elevated levels of certain parameters. Principal component analysis identified the main sources of pollution. The study recommends the installation of sewage treatment plants to improve water quality.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Mechanics
Yoav Tsori
Summary: We describe the phenomenon of electrolubrication in liquid mixtures between two charged surfaces. The effective viscosity decreases significantly when a field is present. This reduction is caused by field-induced phase separation, resulting in the formation of two low-viscosity lubrication layers at the surfaces. These layers allow for greater strain at a given stress. The extent of this effect depends on the viscosity difference between the liquids, volume fraction of the less viscous liquid, gap size between the surfaces, and applied potential.
Article
Food Science & Technology
Qinxiu Sun, Baohua Kong, Shucheng Liu, Ouyang Zheng, Chao Zhang
Summary: The study found that appropriate ultrasonic power (300 W) could accelerate the thawing process of common carp and maintain its muscle quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Rahib Hussain, Seema Anjum Khattak, Liaqat Ali, Shehla Sattar, Madeeha Zeb, Mian Luqman Hussain
Summary: The study investigated the impact of contamination in wastewater on groundwater and human health in the Swabi region of Pakistan. It found that industrial wastewater contained higher levels of pollutants than regulatory standards, and groundwater had concentrations of trace elements above acceptable levels, with health risks mainly associated with Cd, Fe, and Mg.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Food Science & Technology
Wendi Zhang, Ailing Cao, Peiying Shi, Luyun Cai
Summary: This study successfully identified fish freshness by combining hyperspectral imaging and multivariate data, establishing PLSR and MLSR models and optimizing algorithms. By generating spatial distribution maps of EC values at the pixel level, the freshness of fish fillets stored under different thawing methods can be effectively predicted.
Article
Food Science & Technology
Yun-Fang Qian, Jing Xie, Sheng-Ping Yang, Shuolin Huang, Wen-Hui Wu, Liu Li
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Food Science & Technology
Jing Xie, Zhen Zhang, Sheng-Ping Yang, Ying Cheng, Yun-Fang Qian
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2018)
Article
Chemistry, Applied
Yun-Fang Qian, Jing Xie, Sheng-Ping Yang, Wen-Hui Wu, Qing Xiong, Zhi-Li Gao
Article
Food Science & Technology
Yun-Fang Qian, Sheng-Ping Yang, Jing Xie, Qing Xiong, Zhi-Li Gao
JOURNAL OF FOOD SCIENCE
(2013)
Article
Biotechnology & Applied Microbiology
Yun-Fang Qian, Jing-Xin Ye, Sheng-Ping Yang, Zu-Quan Lin, Wei Cao, Jing Xie
JOURNAL OF FOOD SAFETY
(2018)
Article
Chemistry, Multidisciplinary
Jing-Xin Ye, Sheng-Ping Yang, Yun-Fang Qian, Jing Xie
APPLIED SCIENCES-BASEL
(2019)
Article
Chemistry, Applied
Jing Xie, Zun Wang, Shuo Wang, Yun-Fang Qian
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2020)
Article
Chemistry, Applied
Xin-Yun Wang, Jing Xie, Yun-Fang Qian
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2020)
Article
Food Science & Technology
Sheng-Ping Yang, Jing Xie, Ying Cheng, Zhen Zhang, Yong Zhao, Yun-Fang Qian
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Yun-Fang Qian, Ting Lin, Xiao Liu, Jiao Pan, Jing Xie, Sheng-Ping Yang
Summary: The antioxidant and antibacterial properties of four essential oils (oregano essential oil, tea tree essential oil, wild orange essential oil, and clove leaf essential oil) were studied. It was found that the combination of oregano essential oil and clove leaf essential oil had the highest efficiency in preventing melanosis, bacterial growth, and protein hydrolysis of shrimp.
Article
Chemistry, Applied
Yun-Fang Qian, Ting Lin, Jing Xie, Sheng-Ping Yang
Summary: This study investigated the effects of modified atmosphere packaging (MAP) with different gas mixtures on the texture and muscle properties of Pacific white shrimp during refrigerated storage. The results showed that MAP with low O2 levels and high CO2 concentrations had a stronger antibacterial effect. However, MAP had a complex impact on the protein properties and texture of the shrimp. The gas composition of 80% CO2 + 5% O2 + 15% N2 treatment reduced microbial counts and total volatile basic nitrogen (TVB-N) values. The gas compositions of 60% CO2 + 5% O2 + 35% N2 and 40% CO2 + 5% O2 + 55% N2 maintained springiness and the content of myofibrillar/sarcoplasmic proteins.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Food Science & Technology
Jing-Xin Ye, Yun-Fang Qian, Wei-Qing Lan, Jing Xie
Summary: This study investigated the antimicrobial and antibiofilm properties of kojic acid (KA) against Aeromonas sobria and Staphylococcus saprophyticus. Results showed that KA had significant inhibitory effects on the growth and biofilm formation of both bacteria. It also caused alterations in the bacterial physicochemical characteristics and cell death. These findings highlight the potential of KA as an effective antibacterial and antibiofilm agent.
JOURNAL OF FOOD QUALITY
(2023)
Article
Food Science & Technology
Yun-Fang Qian, Cheng-Cheng Liu, Jing-Jing Zhang, Per Ertbjerg, Sheng-Ping Yang
Summary: Modified atmosphere packaging (MAP) has effects on the texture, protein contents, and odor characteristics of salmon. The combination of 60%CO2 / 10%O-2 / 30%N-2 shows the best results in preventing protein degradation and odor changes.
Review
Food Science & Technology
Na Li, Jing Xie, Yuan Ming Chu
Summary: Degradation of myofibril proteins in fish muscle plays a crucial role in quality deterioration, and the activation or inhibition of endogenous proteases regulates autolytic proteolysis-induced softening. This article provides a brief introduction to myofibril protein degradation in fish skeletal muscle, describes the main degradation properties and the distinct role of endogenous proteases, and highlights the limitations and challenges in studying myofibril hydrolysis mechanisms under various conditions. Furthermore, the latest research on the evaluation methods of myofibril protein degradation is comprehensively reviewed, with emphasis on the potential use of label-free proteomics combined with bioinformatics to understand protein degradation mechanisms in depth.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)