Article
Communication
J. Scott Brennen, Philip N. Howard, Rasmus K. Nielsen
Summary: Drawing on scholarship in journalism studies and the sociology of expectations, this article examines the influence of news media on shaping expectations surrounding artificial intelligence. Through critical discourse analysis, it identifies techniques used by news outlets to mediate future-oriented expectations and constructs the expectation of a pseudo-artificial general intelligence.
Article
Engineering, Biomedical
Yan Ping Chen, Xi Feng, Imre Blank, Yuan Liu
Summary: Meat analogs, as a new trend to replace traditional animal meat, face the challenge of lacking specific sensory properties. This review discusses the sensory characteristics of animal meat products and strategies to improve the sensory properties of meat analogs. However, the large-scale production of meat analogs still faces challenges, making the production of safe, low cost, and sustainable meat analogs a hot topic in food science.
Article
Humanities, Multidisciplinary
Simone Arnaldi, Alessandro Lombardo, Angela Tessarolo
Summary: Science diplomacy is an emerging field at the intersection of international relations and science policy. This article focuses on international scientific collaborations among Central European Initiative (CEI) member countries and explores the prominence of certain countries in these networks, as well as the clustering of EU and non-EU members within these collaborations.
HUMANITIES & SOCIAL SCIENCES COMMUNICATIONS
(2021)
Article
Environmental Studies
Arina Belova, Christine Quittkat, Lukas Lehotsky, Michele Knodt, Jan Osicka, Jorg Kemmerzell
Summary: Hydrogen is seen as a promising solution for decarbonization but is still a niche technology in Germany. The public discourse on hydrogen has evolved in connection with key milestones, such as the initiation of the Gas 2030 Dialogue and the publication of the National Hydrogen Strategy. Despite potentially polarizing issues, there was no discourse polarization observed.
ENERGY RESEARCH & SOCIAL SCIENCE
(2023)
Article
Automation & Control Systems
Roy S. Smith, Bassam Bamieh
Summary: Introducing stochastic components in a feedback loop can result in state behaviors different from those observed in a deterministic system. Multiplicative stochastic signals can lead to a richer set of state behaviors. These phenomena are also present in more complex stochastic dynamical systems.
IEEE CONTROL SYSTEMS MAGAZINE
(2021)
Article
Food Science & Technology
Zhuqing Xing, Jiaying Li, Yating Zhang, Ang Gao, Heran Xie, Zifan Gao, Xuan Chu, Yumeng Cai, Chunkai Gu
Summary: This study compared the nutritional properties of plant-based meat alternatives (PMAs) and meat both before and after in vitro simulation of gastrointestinal digestion. The results showed differences in molecular weight, composition, and bioactivity between PMAs and meat-derived peptides (MDPs). PMAs contained a higher proportion of high-biological-scoring peptides, indicating stronger antibacterial and antioxidant activities. The findings provide a theoretical basis for understanding the nutritional characteristics of PMAs.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Yuyan Yang, Yixin Zheng, Wenping Ma, Yin Zhang, Cuixia Sun, Yapeng Fang
Summary: This study investigated and compared the nutritional profile and digestion characteristics of meat and four types of plant-based meat analog products. Meat had a higher protein level (over 25 g/100 g) compared to the selected plant-based meat analogs (ranging from 14.1 g/100 g to 19.8 g/100 g). Plant-based analogs contained carbohydrates and dietary fiber, which were not found in meat. The chosen meat analogs had about 7.9 times higher sodium content compared to meat. Furthermore, plant-based analogs had lower cholesterol and higher polyunsaturated fatty acids. Compared to meat, plant-based analogs showed lower protein digestibility and released fewer bioactive peptides after in vitro digestion.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Hualu Zhou, Yuying Hu, Yunbing Tan, Zhiyun Zhang, David Julian McClements
Summary: Plant-based meat analogs may have different gastrointestinal fates compared to real meat products due to differences in composition and structure. Dietary fibers present in beef analogs increase their apparent shear viscosity, inhibiting lipid digestion in the small intestine, while proteins in these analogs are digested at different rates in the stomach and small intestine due to differences in protein type and structural organization.
Article
Green & Sustainable Science & Technology
Craig W. Hutton, Oliver Hensengerth, Tristan Berchoux, Van P D Tri, Thi Tong, Nghia Hung, Hal Voepel, Stephen E. Darby, Duong Bui, Thi N Bui, Nguyen Huy, Daniel Parsons
Summary: The development of a coherent and coordinated policy for the management of large socio-agricultural systems relies on aligning policy development, delivery, and implementation from national to local scales. Ambiguous or contradictory policies can result in challenges for long-term management and planning, especially when stakeholders have divergent visions of the current and future states of socio-agricultural systems. Addressing concerns of sustainability and streamlining policy formulation and implementation at both provincial and national levels are essential for effective decision making in such systems.
Article
Chemistry, Applied
Yunting Xie, Linlin Cai, Di Zhao, Hui Liu, Xinglian Xu, Guanghong Zhou, Chunbao Li
Summary: In this study, the in vitro protein digestion of pork, beef, plant-based pork, and plant-based beef were evaluated to explore their nutritional values. The digestibility of pork was significantly higher than plant-based pork in the gastric phase, while beef had a lower digestibility than plant-based beef. In the intestinal phase, both pork and beef showed higher digestibility than plant-based meat analogues. More small molecular peptides and potential bioactive peptides were identified from pork and beef compared to plant-based meat analogues during gastrointestinal digestion. These differences were closely related to protein secondary structure, disulfide bond formation, and apparent viscosity of the digestion solution.
Review
Food Science & Technology
Julian Andres Gomez-Salazar, Andrea Galvan-Navarro, Jose M. Lorenzo, Maria Elena Sosa-Morales
Summary: Health concerns drive salt reduction in diverse foods, including processed meats; ultrasound technology shows promise in reducing salt content in meat products by shortening curing time; optimization of ultrasound parameters is necessary due to variation in structure and composition among different meat products.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Behavioral Sciences
Kathleen Van Royen, Sara Pabian, Karolien Poels, Charlotte De Backer
Summary: There are diverse stakeholders involved in the communication of food and health, including nutrition and health experts, food industries, celebrity chefs, and food influencers. Their different interests and communication strategies can lead to confusion and polarization. This paper aims to identify and position these stakeholders as interrelated networks and discuss how their communication strategies influence each other. It suggests that stakeholders should build complementarities and embrace each one's unique expertise to foster objective messages about food and health.
Article
Multidisciplinary Sciences
Julia Amann, Effy Vayena, Kelly E. Ormond, Dietmar Frey, Vince I. Madai, Alessandro Blasimme
Summary: Artificial intelligence has the potential to transform clinical decision-making. However, due to its rare application in clinical practice, its utility and impact remain poorly understood. Using AI-powered decision support systems in stroke medicine as an example, this study examines the expectations and attitudes of stroke survivors, family members, and healthcare professionals towards medical AI. The findings highlight the positive attitudes towards medical AI but also raise concerns regarding interpersonal aspects, impact on roles and responsibilities, and patient rights to information and decision-making.
Article
Sociology
Timothy Malacarne
Summary: This article discusses the challenges of performers having multiple and interconnected audiences, and the importance of conceptualizing these performances for understanding recent political events in pluralistic societies. The author outlines the necessary conditions for connected audiences, potential configurations, and the challenges for performative success in these situations.
SOCIOLOGICAL THEORY
(2021)
Article
Education & Educational Research
Paivi Kupila, Elina Fonsen, Tarja Liinamaa
Summary: This study examines the expectations of Finnish early childhood education leaders regarding their leadership, focusing on the discourses and dilemmas they face. Data was collected through three focus group interviews with leaders from three municipalities. Four discourses were identified: leadership in change, leading an expert organization towards a vision, leadership style, and leading the ECE mission. Contextual change provides the framework for these expectations. Leaders face dilemmas such as leading change in the administrative hierarchy, leading an expert organization, approachability, and leading according to one's mission. It is important for leaders to identify these dilemmas in order to strengthen leadership in a changing work context.
TEACHING AND TEACHER EDUCATION
(2023)