Article
Food Science & Technology
Sahra Farhadi, Majid Javanmard
Summary: An active packaging system with antioxidant properties using sugarcane bagasse-based fibrous casings loaded with thyme and rosemary extract has been developed for extending the shelf life of sausage. The active films exhibited improved water vapor permeability and increased antioxidant activity, leading to enhanced lipid oxidative stability of the sausage. The use of fibrous casings based on sugarcane bagasse with loaded rosemary and thyme extract was found to affect meat product storage changes and lipid oxidation.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Ingrid Weigel, Sarah Nistler, Rohtraud Pichner, Silvia Budday, Sabrina Gensberger-Reigl
Summary: This study investigated the potential of using vegetables as clean-label phosphate substitutes in sausage production. The results showed that adding freeze-dried Brussels sprouts or Red Kuri squash at a concentration of 1.6% resulted in similar weight gain as the commercial phosphate additive. Higher vegetable concentrations led to a significant increase in weight. Compression and hardness tests showed similar results for sausages with vegetable additives and the positive control. In conclusion, freeze-dried vegetables have the potential to replace phosphate in meat products effectively.
Article
Food Science & Technology
Fatemeh Zeraat Pisheh, Fereshteh Falah, Farideh Sanaei, Alireza Vasiee, Hossein Zanganeh, Farideh Tabatabaee Yazdi, Salam A. Ibrahim
Summary: This study investigated the effects of plasma-activated water (PAW) and rosemary extract on bacterial inactivation and quality attributes of Frankfurter sausages. The rosemary extract showed antibacterial activity, and Sample B (100% rosemary extract + PAW treatment) had the highest reduction in microbial load. It maintained most quality attributes during storage, but showed changes in hardness, color, and lipid oxidation.
Article
Biochemistry & Molecular Biology
Roberta Hoskin, Erika Pambianchi, Alessandra Pecorelli, Mary Grace, Jean-Philippe Therrien, Giuseppe Valacchi, Mary Ann Lila
Summary: This study demonstrates the efficacy of RSP gel in reducing pollution-induced skin inflammation, lowering levels of harmful protein adducts and active metalloproteinase, as well as limiting oxidative damage. The topical application of spirulina-rosemary gel proves to be a promising approach in preventing pollution-induced skin aging and damage.
Article
Computer Science, Artificial Intelligence
Zhen Li, Xinjiang Ye, Huawei Liang
Summary: This paper builds a sports video analysis system based on image recognition technology, which comprehensively analyzes dynamic images using various techniques to improve the data fusion effect, as well as designs a dynamic image analysis method to enhance the quality of the fused dynamic images.
NEURAL COMPUTING & APPLICATIONS
(2023)
Article
Multidisciplinary Sciences
Vlad Atanasiu, Peter Fornaro
Summary: This article explores the use of color for analyzing shapes in digital images, emphasizing the importance of familiarity with interdisciplinary color science. Through case studies, it provides an overview of the application of color in image management, perceptual psychology, and cultural studies, while discussing the changing roles of color in society and science. It also offers technical solutions for effectively utilizing digital color and highlights the impact of human factors.
Article
Food Science & Technology
Xiaocui Han, Binbin Li, Eero Puolanne, Marina Heinonen
Summary: The study aimed to investigate the functionalities of cricket flour (CF) and its effects on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Tests revealed that the solubility of CF protein varied with pH and NaCl concentrations, with a gel forming at CF content of >= 10%. Addition of CF to the base recipe negatively affected the texture and oxidative stability of the sausages, resulting in decreased textural properties and accelerated lipid and protein oxidation.
Article
Biotechnology & Applied Microbiology
Hanna Harrysson, Johanna Liberg Krook, Karin Larsson, Cecilia Tullberg, Annelous Oerbekke, Gunilla Toth, Henrik Pavia, Ingrid Undeland
Summary: This study evaluated the changes in lipid oxidation products, fatty acids, ascorbic acid, and color of Porphyra and Ulva during oven-drying and storage. The results showed that light storage and freeze-drying caused loss of fatty acids and pigment bleaching, while pre-coating with whey protein mixture reduced oxidation product formation and protected fatty acids. Pre-soaking in freshwater had little effect on seaweed stability but increased the relative content of ascorbic acid and fatty acids.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2021)
Article
Computer Science, Software Engineering
Miao Wang, Xiao-Nan Fang, Guo-Wei Yang, Ariel Shamir, Shi-Min Hu
Summary: The study introduces a novel method for identifying prominent structures in videos, enabling efficient calculation of prominent structures and alignment between videos. The prominent structural unit map encodes important information of video frames, supporting various video analysis and editing applications.
IEEE TRANSACTIONS ON VISUALIZATION AND COMPUTER GRAPHICS
(2021)
Article
Computer Science, Information Systems
Surajit Saikia, Laura Fernandez-Robles, Eduardo Fidalgo Fernandez, Enrique Alegre
Summary: In this research, a method for image instance retrieval based on color neural descriptors is proposed, using CNN features from different color spaces and channels for description. Unlike existing methods, this approach can generate instance retrieval architecture without fine-tuning and has been experimentally proven to achieve top results on multiple datasets.
Article
Acoustics
Alexandre Jose Cichoski, Jessica Soares da Silva, Yasmim Sena Vaz Leaes, Silvino Sasso Robalo, Bibiana Alves dos Santos, Stephanie Ribeiro Reis, Priscila Nehring, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol
Summary: Using ultrasound to assist in cooking mortadella can significantly reduce cooking time, but may also lead to increased oxidation. Among the different treatments, TUS100 showed higher sensory quality and can be considered as an alternative for reducing cooking time without compromising product quality.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Computer Science, Information Systems
Daniele Baracchi, Dasara Shullani, Massimo Iuliani, Alessandro Piva
Summary: This paper presents a new image and video dataset for forensic analysis, which collects data acquired by the most recent acquisition devices and controls the acquisition process to minimize biases. The dataset includes over 9000 media contents captured by 46 smartphones of 11 major brands, covering natural images, natural videos, flat images, and flat videos. The dataset is readily available to the community and can be effectively used for forensic tasks, as demonstrated by two case studies on image source identification and video brand identification.
Article
Food Science & Technology
Mohammad Ali Abbasi, Shokoufe Ghazanfari, Seyed Davood Sharifi, Hassan Ahmadi Gavlighi
Summary: The effect of rosemary essential oil as a substitute for nitrite on the quality of sausage was investigated. The results showed that thymus essential oil in chicken feed could reduce lipid oxidation of sausages. Substituting at least 60 ppm nitrite with rosemary essential oil had a better preserving effect on the quality of the produced sausages.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Chantira Wongnen, Naiya Ruzzama, Manat Chaijan, Ling-Zhi Cheong, Worawan Panpipat
Summary: This study investigated the effects of an ethanolic leaf extract from the Glochidion wallichianum plant on the oxidative stability and physicochemical properties of a cooked sausage model system. The results showed that a low concentration (0.01%) of the extract effectively reduced lipid and protein oxidation, while higher concentrations led to discoloration. Incorporating a small amount of the extract as a natural antioxidant may help maintain the oxidative stability of cooked sausages.
Article
Automation & Control Systems
Dawid Polap
Summary: This paper proposes an innovative approach to automatic monitoring data analysis system. By combining heuristic algorithms and convolutional neural networks, it can effectively analyze the pixel changes in surveillance recordings and reduce the amount of data processing, thereby improving the efficiency of the system.
