Search

In this study, Penaeus vannamei was used to analyze the quality of sous-vide combined with high pressure cooked and freeze-dried shrimp (SPF) and boiled and hot air dried shrimp (BH) prepared by traditional thermal processing. The results showed that compared with BH, SPF had lower hardness, fuller color and higher sensory score, which was more popular with consumers. The content of benzaldehyde was significantly higher in SPF than in BH, and SPF had a more prominent seafood-like flavor. The content of polyunsaturated fatty acids was also higher in SPF than in BH. Meanwhile, a dynamic model was established for shelf life prediction. According to the model, SPF had high oxidative stability. Therefore, sous-vide combined with high pressure can improve the quality and flavor of ready-to-eat shrimp. The results from this study provide a theoretical basis for the large-scale production of high-quality, convenience and ready-to-eat shrimp with unique flavor.

High quality marine natural resource management cannot be achieved without the support of data and information. Given the unique nature of marine data, the processing of marine environmental data often involves long time series or large-scale processing work. For data processing work mainly focused on intensive computing, universal cloud platforms have prominent issues of low efficiency. Based on a comprehensive analysis of the native resource scheduling algorithms on the Hadoop platform and the characteristics of intensive computing in ocean data processing, this paper innovatively proposes a genetic algorithm task scheduling strategy based on a competitive model. The use of chaotic algorithm mechanism as the basis for genetic algorithm population initialization ensures that the solution space obtained during each initialization can be uniformly distributed, effectively solving the problem of genetic algorithm solving speed being greatly affected by the initialization population and population evolution measurement. In addition, in order to speed up rate of convergence, competition mechanism is introduced and an adaptive evolution model based on population competition is proposed. Through the actual verification and comparison of the built models, it is proved that the improved algorithm is superior to the traditional genetic algorithm in rate of convergence and stability of the convergence results, and has greatly improved the ability and efficiency of improving the resource scheduling of the ocean cloud platform.

To explore the effect of storage time on the flavor and quality of white peony tea, sensory evaluation and volatile and non-volatile composition analysis of 12 white peony tea samples made from three different varieties: Fudingdahao (FDDH), Zhenghedabai (ZHDB) and Fujiangshuixian (FJSX) were carried out, and the resulting data were analyzed by multivariate statistical analysis combined with multivariate statistical analysis. The results showed that during the storage process, the content of tea polyphenols and free amino acids decreased, and the ratio of polyphenols to amino and the contents of soluble sugar, flavonoids and thearubigin increased, so that the taste of white peony tea was sweet, mellow, sweet after taste and stale. The large decrease in the content of alcohol substances resulted in a reduction in the refreshing and floral aroma of white peony tea. Totally 12 differential volatiles were key to changing the aroma types of white peony tea. α-Farnesene, linalool oxide II, methyl salicylate, linalool, cis-2-pentene-1-alcohol and hexanal were the key components responsible for the floral, pekoe-like and refreshing aroma. cis-Linalool oxide and neryl oxide were also positively related to the formation of the floral aroma, and the latter was also key to the formation of the pekoe-like aroma. cis-3-Hexen-1-ol and phenethyl alcohol were also positively correlated with the formation of the refreshing aroma. In addition, 4-isopropyltoluene was the key component responsible for the honey-like and herbal aroma. Linalool oxide II and neryl oxide were the key components responsible for the jujube-like aroma. cis-Linalool oxide was the key component responsible for the plum-like aroma. The 4-isopropyltoluene and isobutyraldehyde were the key components contributing to the woody aroma. This study provides scientific insights into the formation of the differences in the flavor and quality of white peony tea of different ages, which could provide a reference for the improvement of tea flavor.

The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3%-8.0% of total polar compounds (TPC)), optimum (8.0%-20% of TPC), and degrading stages (above 22% of TPC). In order to distinguish the key aroma compounds in each stage, the FFs prepared in RO at TPC of 3% (FF1), 10.5% (FF2), and 27% (FF3) and their relevant oils (RO1, RO2, RO3) were selected for sensory-directed analysis. The results revealed that the FF1 had low contents of (E,E)-2,4- decadienal (deep-fried odor) which could be the reason why FF1 samples were rated with low-sensory score. The FF3 had higher hexanoic acid (sweaty odor), heptanoic acid, nonanoic acid, benzene acetaldehyde (stale odor), and trans-4,5-Epoxy-(E)-2-decenal (metallic odor) compared with FF1 and FF2, which resulted in flavor deterioration in FF3. Moreover, the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF3 induced the lower roast flavor, which may also lead to the decline of the sensory score. Similarly, the higher portion of (E)-2-undecenal, hexanoic acid, heptanoic acid, and nonanoic acid in RO3 leads to increase in its rancid score and thus lower the sensory score. When the TPC content exceeded 22%, the peroxidation of the oil could cause the rancid taste. Therefore, it should be controlled in the later stage of frying. By understanding the changes of key flavor substances during the frying process, it can be significantly used as a reference for the development of fried products with the best flavor.

The preparation methods of NiCo2O4 materials are introduced, including hydrothermal/solvo-thermal method, sol-gel method, electrospinning method and so on. The existing problems and modification methods of NiCo2 O4 materials in the application process are described. Poor cycle stability, low energy density and functional density limit its practical application to a great extent. Therefore, many modification methods have been studied, mainly by changing the material structure and coating and doping conductive substances, and the development and application of NiCo2O4 materials are prospected. [ABSTRACT FROM AUTHOR]

If there is an error or abnormality in the pathological tissue examination process, it may affect the safety of the patient and the quality and timely delivery of subsequent medical care. An abnormal incident of pathological tissue specimen missed delivery did occurred in this hospital in December 2018. The current situation analysis has established the following problems: there is no pathological tissue examination submission form placement specification; no pathological tissue specimen submission monitoring process; no specific collaborative inspection personnel; and a failure to check the Medical records leaflet. These issues triggered the motivation for improvement. Solutions include: setting up a specific location to place the pathological tissue inspection submission form; the secretary will confirm the leaflet every day, the nurse practitioner and attending physicians will collect pathological tissues together then check and complete the pathological tissue inspection submission form; scheduling of specific nurses to check the medical records leaflet and import into the Barcode pathology examination system; schedule Barcode pathology examination system education and training courses, and promotes to all units. After improvement resulting from the project, tracking from February 1, 2019 to April 30, 2020, showed issues had reduced to 0, thus reaching the project goal. It is hoped that through the comprehensive barcoded pathological tissue specimen delivery process, the rate of missed specimens will be eliminated, and the patient's right to receive immediate medical treatment and diagnosis will be maintained. [ABSTRACT FROM AUTHOR]

We share the hospice care experience of caring for a foreign spouse with AIDS related terminal Hepatocellular Carcinoma cancer induced cachexia. Data was collected from 12th December, 2018 to 31st January, 2019, through observation, interviews, physical examination, group discussions and reviewing of medical charts. Several aspects were evaluated, including the patient's physical, psychological, and spiritual health, as well as social relations, to conclude the major health problems to be insufficient nutrition, chronic pain and death anxiety. Individualized care was provided by establishing a long-term trusting relationship with the patient and her family, forming a multidisciplinary care team of AIDS specialists and Hospice crew, and using four core values of hospice care. Additionally, discussions with the dietitian and family members established the type of food preferred by the patient, visiting time of the AIDS team and Hospice volunteers were coordinated, and we conducted life review method to harmonize the relationship between the patient and her daughter. The patient was able to leave without apprehension and regrets and family members were able to express respect and pay regards. [ABSTRACT FROM AUTHOR]

The preparation methods of NiCo2O4 materials are introduced, including hydrothermal/solvo-thermal method, sol-gel method, electrospinning method and so on. The existing problems and modification methods of NiCo2 O4 materials in the application process are described. Poor cycle stability, low energy density and functional density limit its practical application to a great extent. Therefore, many modification methods have been studied, mainly by changing the material structure and coating and doping conductive substances, and the development and application of NiCo2O4 materials are prospected. [ABSTRACT FROM AUTHOR]

Objective To investigate the effects of Weidiao-3(WD-3)Mixture on the clinical efficacy of immunotherapy for advanced gastric cancer and the intestinal flora.Methods Fifty-one patients with advanced gastric cancer treated in Wuxi Traditional Chinese Medicine Hospital from January 2020 to December 2021 were randomized into a WD-3 group(immunotherapy + WD-3 Mixture,one dose per day)( n =25)and a gastric cancer(GC) group(only immunotherapy)( n =26)according to the admission time.Ten healthy volunteers were included as the healthy control group.The Karnofsky score and the Quality of Life Questionnare-Core score were evaluated before and after treatment,and the clinical efficacy was compared after treatment.After treatment,the stool samples were collected for 16SrRNA gene high-throughput sequencing and targeted metabolomics.The α and β diversity and structure of the intestinal flora and the content of short-chain fatty acids were compared between groups.Results The quality of life in both groups improved after treatment and was better in the WD-3 group than in the GC group( P =0.035).The dry mouth( P =0.038)and altered taste( P =0.008)were mitigated in the WD-3 group after treatment,and the reflux( P =0.001)and dry mouth( P =0.022)were mitigated in the GC group after treatment.After treatment,the WD-3 group outperformed the GC group in terms of dysphagia( P =0.047)and dry mouth( P =0.045).The WD-3 group was superior to the GC group in terms of objective remission rate and disease control rate,with prolonged median progression-free survival and median overall survival( P =0.039, P =0.043).The α and β diversity indexes of the intestinal flora showed no significant differences between WD-3 and GC groups(all P >0.05).At the phylum level,WD-3 and GC groups had lower relative abundance of Firmicutes ( P =0.038, P =0.042)and higher relative abundance of Proteobacteria ( P =0.016, P =0.015)than the healthy control group.The relative abundance of Actinomycetes in the GC group was lower than that in the healthy control group( P =0.035)and the WD-3 group( P =0.046).At the genus level,the GC group had lower relative abundance of Bifidobacteria and Coprococcus than the healthy control group and the WD-3 group(all P <0.001).LEfSe revealed the differences in the relative abundance of 6 intestinal bacterial taxa between the WD-3 group and the GC group.At the genus level, Saccharopolyspora had higher relative abundance in the WD-3 group than in the healthy control group and only existed in the WD-3 group.The content of isobutyric acid and isovaleric acid in the WD-3 group was higher than that in the healthy control group( P =0.037, P =0.004).Conclusion WD-3 Mixture may increase the relative abundance of Bifidobacteria and Coprococcus and the content of isobutyric acid and isovaleric acid to alter the intestinal microecology,thereby improving the efficacy of immunotherapy for gastric cancer.

Objective: To investigate the anti-oxidative effect of ethyl pyruvate (EP) and taurine (TAU) on the quality of red blood cells stored at 4±2 ℃, hemolysis, energy metabolism and lipid peroxidation of the red blood cells in the preservation solution were studied at different intervals., Methods: At 4±2 ℃, the deleukocyte red blood cells were stored in the citrate-phosphate-dextrosesaline-adenine-1 (CPDA-1) preservation (control group), preservation solution with EP (EP-AS), and TAU (TAU-AS) for long-term preservation. The enzyme-linked immunoassay and automatic blood cell analyzer were used to detect hemolysis and erythrocyte parameters. Adenine nucleoside triphosphate (ATP), glycerol 2,3-diphosphate (2,3-DPG) and malondialdehyde (MDA) kits were used to test the ATP, 2,3-DPG and MDA concentration., Results: During the preservation, the rate of red blood cell hemolysis in EP-AS and TAU-AS groups were significantly lower than that in CPDA-1 group (P<0.01). The MCV of EP-AS group was increased with the preservation time (r=0.71), while the MCV of the TAU-AS group was significantly lower than that in the other two groups (P<0.05). The concentration of ATP and MDA in EP-AS and TAU-AS groups were significantly higher than that in CPDA-1 group at the 14th day (P<0.01). The concentrations of 2,3-DPG in the EP-AS and TAU-AS groups were significantly higher than that in the CPDA-1 group from the 7th day (P<0.01)., Conclusion: EP and TAU can significantly reduce the red blood cell hemolysis rate, inhibit the lipid peroxidation level of red blood cells, and improve the energy metabolism of red blood cells during storage. The mechanism of EP and TAU may be related to their antioxidation and membrane protection effect, so as to improve the red blood cell quality and extend the preservation time.

Oolong tea is a semi-fermented tea with strong flavor, which is widely favored by consumers because of its floral and fruity aroma as well as fresh and mellow taste. During the processing of oolong tea, withering is the first indispensable process for improving flavor formation. However, the molecular mechanism that affects the flavor formation of oolong tea during withering remains unclear. Transcriptome sequencing was used to analyze the difference among the fresh leaves, indoor-withered leaves and solar-withered leaves of oolong tea. A total of 10 793 differentially expressed genes were identified from the three samples. KEGG enrichment analysis showed that the differentially expressed genes were mainly involved in flavonoid synthesis, terpenoid synthesis, plant hormone signal transduction and spliceosome pathways. Subsequently, twelve differentially expressed genes and four differential splicing genes were identified from the four enrichment pathways for fluorescence quantitative PCR analysis. The results showed that the expression patterns of the selected genes during withering were consistent with the results in the transcriptome datasets. Further analysis revealed that the transcriptional inhibition of flavonoid biosynthesis-related genes, the transcriptional enhancement of terpenoid biosynthesis-related genes, as well as the jasmonic acid signal transduction and the alternative splicing mechanism jointly contributed to the flavor formation of high floral and fruity aroma and low bitterness in solar-withered leaves. The results may facilitate better understanding the molecular mechanisms of solar-withering treatment in flavor formation of oolong tea.