Article
Construction & Building Technology
Marek Iwanski, Grzegorz Mazurek, Przemyslaw Buczynski, Justyna Zapala-Slaweta
Summary: Multidimensional analysis was conducted to investigate the impact of bitumen foaming on its properties, leading to the establishment of an effective regression model for predicting the Ageing Index with a matching error of 0.1 and a coefficient of determination exceeding 95%. The findings of this study could serve as a good starting point for predicting other rheological characteristics of foamed bitumen.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Automation & Control Systems
Christoforos Chrimatopoulos, Eleftherios Pavlou, Nikolaos Kourkoumelis, Vasilios Sakkas
Summary: This study utilized ATR-FTIR spectroscopy to analyze saliva samples of athletes after physical training, and found that the infrared spectra can provide qualitative information about the athletes' physical condition.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
(2022)
Article
Materials Science, Characterization & Testing
Paula Cimavilla-Roman, Mercedes Santiago-Calvo, Miguel Angel Rodriguez-Perez
Summary: Dynamic Mechanical Analysis (DMA) was used to monitor modulus build-up and relative density evolution during the reactive foaming of four standard polyurethane formulations. The results showed that the modulus increased rapidly within 20 minutes, reaching over 1.2 MPa, with gel conversion point accompanied by modulus increase.
Article
Biochemistry & Molecular Biology
Shiwen Pang, Yong Wang, Hui Jia, Ruoyi Hao, Mraz Jan, Shengjie Li, Yizhen Pu, Xiuping Dong, Jinfeng Pan
Summary: A pH-sensitive intelligent film was developed by using gelatin as base substrate and purple cabbage anthocyanins as indicator with the help of ultrasound. The film prepared with 600 W ultrasound showed excellent mechanical properties, high transition temperature, and surface hydrophobicity. The incorporation of <0.35% purple cabbage anthocyanins had no effect on mechanical properties but improved antioxidative activity. Films with different concentrations of purple cabbage anthocyanins exhibited pronounced color difference at pH 5-8, and the film with 0.28% anthocyanin content was applied for monitoring chilled-stored fish quality.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Physical
Krzysztof Maciejewski, Anna Chomicz-Kowalska
Summary: The study found that different types of bitumen exhibit different foaming characteristics, with the HiMA binder performing the best. Spectrometric measurements did not show significant effects of foaming on the chemical structure of the evaluated binders.
Article
Chemistry, Multidisciplinary
Soumeia Zeghoud, Abdelkrim Rebiai, Hadia Hemmami, Bachir Ben Seghir, Noureddine Elboughdiri, Saad Ghareba, Djamel Ghernaout, Nadir Abbas
Summary: This study successfully constructed a model to discriminate between different sources of pollen samples using analytical methods such as ATR-FTIR and HPLC along with chemometrics analysis. The data obtained from both ATR-FTIR and HPLC showed consistent discriminatory patterns, dividing the samples into four main classes based on their total polyphenol content.
Article
Biochemistry & Molecular Biology
Alexia Gravel, Alice Marciniak, Manon Couture, Alain Doyen
Summary: Edible insects are increasingly promoted as a sustainable source of high nutritional value proteins, but consumer acceptability remains a challenge. The use of hexane in defatting edible insects affects their protein profiles and techno-functionality. Understanding the impact of hexane on edible insect properties is important for developing food formulations.
Article
Spectroscopy
Youhong Luo, Hui Liu, Chunye Wu, Maria Paraskevaidi, Yujie Deng, Wenjie Shi, Ye Yuan, Ruifa Feng, Francis L. Martin, Weiyi Pang
Summary: This study successfully differentiated and classified molecular subtypes of breast tumors using ATR-FTIR spectroscopy and multivariate analysis. Analysis of the unique spectral fingerprints of the biochemical composition revealed significant differences in the biochemical structures between normal breast tissues and different molecular subtypes of breast cancer. The identified characteristic peak ratios of infrared spectra can serve as potential biomarkers for predicting the molecular subtype of breast tumors.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Food Science & Technology
Teferi Damto, Ashagrie Zewdu, Tarekegn Birhanu
Summary: FTIR and multivariate analysis were used to analyze honey adulteration and authentication. The results showed that honey can be grouped and classified based on its functional groups, and pure honey can be differentiated from contaminated ones.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Lilei Wang, Jialing Xie, Yuliang Deng, Yongwen Jiang, Huarong Tong, Haibo Yuan, Yanqin Yang
Summary: Drying time has a significant impact on the volatile profiles and aroma quality of Congou black tea. A total of 90 volatile organic compounds, mainly alcohols and aldehydes, were identified using gas chromatography-ion mobility spectroscopy. A reliable orthogonal partial least squares discriminant analysis model was established based on the volatile fingerprints. This study provides a new perspective for understanding the dynamic changes occurring during drying and lays a theoretical foundation for precise and quality-oriented processing of Congou black tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Yu Xing, Jing Li, Jingjing Yang, Junyi Li, Weiyi Pang, Francis L. Martin, Li Xu
Summary: This study used spectrochemical techniques to investigate the cytotoxicity of nanoplastics with different surface charges in HepG2 cells. The results showed that all three types of nanoplastics caused biomolecular alterations in cells, affecting cellular lipids, proteins, amino acids, and genetic material. Surface modifications were found to lead to cellular biochemical changes and adverse biological effects, with PS-NH2 exhibiting higher toxicity compared to PS or PS-COOH.
ENVIRONMENTAL POLLUTION
(2023)
Article
Polymer Science
Wan Hee Yun, Sang Bum Kim
Summary: In this study, different blowing agents were used to synthesize rigid polyurethane foam and their effects on thermal and physical properties were analyzed. It was found that foam with smaller cells exhibited higher compressive strength, and HFO-1233zd and HFO-1336mzz were identified as suitable replacements for HFC-based blowing agents.
Article
Spectroscopy
Mahsa Mohammadi, Mohammadreza Khanmohammadi Khorrami, Ali Vatani, Hossein Ghasemzadeh, Hamid Vatanparast, Alireza Bahramian, Afshin Fallah
Summary: A rapid quantitative determination method for SARA fractions of crude oil samples was proposed, utilizing ATR-FTIR spectroscopy coupled with chemometric methods. The GA-SVM-R model successfully predicted the SARA analysis of crude oil samples from different Iranian oil fields, showing superior performance compared to other models. This alternative approach is reliable for quantitative determination of SARA analysis in crude oil samples.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Engineering, Environmental
Jie Lin, Xinqing Zou, Faming Huang
Summary: The study quantitatively evaluated the factors influencing the thermal plume and found that the current velocity and shoreline topography had the largest contribution rates to the thermal diffusion capacity.
Comprehensive assessment of CNATPPs can reduce their thermal pollution impact on aquatic organisms.
The study suggests that the same heat and volume of thermal pollution may have smaller impacts on marine organisms in the East China Sea compared to the South China Sea.
Article
Forestry
Matjaz Dremelj, Klemen Novak, Maks Merela, Ales Straze
Summary: As a building material, timber is affected by environmental conditions, which can lead to structural changes in its interior. Analysis of historic silver fir wood from the roof of St. Barbara Church in Slovenia revealed lower color lightness and intensity in the 18th-century timber, particularly in the latewood. Epifluorescence and polarized light microscopy combined with FTIR spectroscopy confirmed an increase in lignin, a decrease in hemicelluloses, and an increase in cellulose crystallinity.
Review
Food Science & Technology
Rajan Sharma, Savita Sharma, Hilal A. Makroo, B. N. Dar
Summary: Pulses are rich in high-quality protein and various bioactive compounds, which help reduce the risk of chronic diseases. Incorporating pulses into cereal-based extruded snacks can enhance the nutritional value and bioactivity of the snacks, as well as modify the technical properties of the materials.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Caleb Maina Yakubu, Rajan Sharma, Savita Sharma
Summary: The impact of fermentation temperatures on locust bean was evaluated in terms of physico-chemical, functional, and structural characteristics. Alkaline fermentation treatment led to reduction in anti-nutritional factors and enhancement in phytochemical profile and antioxidant potential. Fermentation at 38 degrees C for 72 hours showed the most pronounced effects on bioactive properties and digestibility.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Rajan Sharma, Savita Sharma
Summary: The study aimed to assess the impact of biological processing techniques on the bio- and technofunctional characteristics of foxtail millet. Significant variations in anti-nutritional factors, starch and protein digestibility, bioactive compounds, and antioxidant potential were observed in the processed grains. The altered functional properties of the bioprocessed flours were attributed to the hydrolytic action of activated enzymes. The results suggest that bioprocessed flours could serve as potential ingredients with improved techno- and bio-functionality in cereal products.
Review
Food Science & Technology
Rajan Sharma, Ankita Kataria, Savita Sharma, Baljit Singh
Summary: This article critically examines and summarizes the biological activities and health benefits of two functional carbohydrate groups, glycosaminoglycans and oligosaccharides. These carbohydrates have been found to exhibit various pharmacological properties, including prebiotic potential, antioxidant effects, and immunomodulatory effects, which are important for preventing degenerative diseases.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Savita Sharma, Rajan Sharma, Baljit Singh
Summary: The study aimed to assess the effects of different bioprocessing treatments on Indian barnyard millet, including soaking, germination, lactic acid fermentation and the combination of these treatments. The treatments significantly reduced anti-nutritional factors, enhanced enzymatic activity, and improved in vitro starch and protein digestibility. Scanning electron microscopy revealed morphological changes in the millet flour structure due to bioprocessing treatment.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Swati Joshi, Rajan Sharma, Savita Sharma, Antima Gupta, Baljit Singh
Summary: This review explains the composition, nutritional importance, technological functionality, morphology, rheological and bioactive profile of Quality Protein Maize (QPM), and highlights its potential for developing versatile value-added products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Manisha Bhandari, Rajan Sharma, Savita Sharma
Summary: This study focused on developing and evaluating the effects of different herbs on semolina-based pasta. The results showed that the herbs modified the functional properties and enhanced the bioactivity of the pasta.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Savita Sharma, Vijaya Parmar, Rajan Sharma, Baljit Singh
Summary: Edible oleogels were developed using two different oleogelators in virgin coconut and mustard oils. The study showed that an increase in oleogelator concentration improved the stability and smoke point of the oleogels, while the type of oil had a major effect on the crystal structure of the gels.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Bhupinder Jhans, Gurkirat Kaur, Antima Gupta, Arashdeep Singh, Savita Sharma, Rajan Sharma
Summary: This study evaluated the impact of incorporating purple wheat bran (5-20%) on the functionality of durum wheat pasta. The bran, rich in dietary fiber, anthocyanins, and other functional compounds, provided health benefits through antioxidative mechanisms. The addition of bran at varying levels improved water and oil absorption capacity, while reducing pasting viscosity. Pasta with higher bran levels exhibited changes in texture, color, and bioactive profile, with increased anthocyanin content and antioxidant activity. The SEM and FTIR analyses further demonstrated macromolecular and morphological changes due to fiber interference.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Kavita Thakur, Savita Sharma, Rajan Sharma
Summary: This review focuses on the techno-functional and morphological properties, various modification techniques, and applications of millet starches.
Article
Food Science & Technology
Swati Joshi, Savita Sharma, Rajan Sharma, Antima Gupta, Ramesh Kumar
Summary: The current study aimed to develop quality protein maize (QPM) specialty pasta and investigate the impact of pre-gelatinization and guar gum addition on its techno-functional properties. Scanning electron microscopy revealed the encapsulation of swollen starch within a protective sheet formed by gum addition and starch gelatinisation. Fourier transform infrared spectra indicated a shift from crystalline to amorphous state in starch due to partial gelatinisation. The secondary structure of protein showed a decrease in alpha-helix structure, leading to enhanced in vitro protein digestibility. Multivariate principal component analysis confirmed the differences between the parameters. Overall, the study concluded that QPM has great potential for developing nutrient-dense pasta by utilizing the functionality of gums and pre-gelatinization treatment.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Savita Sharma, Rajan Sharma, Manisha Bhandari, Baljit Singh
Summary: The current study aimed at bioprocessing different nutri-cereals (red sorghum, white sorghum, foxtail millet, proso millet and barnyard millet) through germination, fermentation and dual processing, followed by their use in the development of fabricated grain with and without steaming. The bioprocessed fabricated grains showed lower cooking time, water absorption, and volume expansion, but enhanced gruel solid loss compared to the pre-gelatinised and control fabricated grains. The bioactive profiles of the bioprocessed fabricated grains were enhanced, and pre-gelatinisation modified the starch-protein matrix preventing leaching of compounds into the water.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Vijaya Parmar, Rajan Sharma, Savita Sharma
Summary: Oleogelation is a safe and environmentally friendly technique for reducing trans and saturated fats without compromising composition or consumer acceptance. The study found that the firmness and gel strength of oleogels increased with an increase in the ratio of stearic acid to soy lecithin.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Rajan Sharma, Savita Sharma, Manisha Bhandari, Hanuman Bobade, R. S. Sohu, Baljit Singh
Summary: In this study, white and red sorghum grains were subjected to bioprocessing techniques including soaking, germination, fermentation, and dual processing. Germination and fermentation improved the bioactive profile and antioxidant activity, while reducing antinutrient components. Soaking effectively reduced phenolic components and antinutritional factors. Bioprocessing also altered functional properties, color profile, starch-protein matrix structure, and molecular interactions, resulting in the synthesis of new bioactive compounds in the flour. The breakdown of the structure and degradation of starch granules and protein matrix during bioprocessing affected the in vitro nutrient digestibility. Principal component analysis distinguished the differences between treatments. Bioprocessed flours have potential for use in valorized cereal products.
JOURNAL OF FOOD SCIENCE
(2023)