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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Beijing University of Technology is the property of Journal of Beijing University of Technology, Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Automotive Digest is the property of Automotive Digest Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Steel Pipe is the property of Steel Pipe Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In view of the high content of adsorbed gas in shallow normal-pressure shale gas, which is difficult to increase production and achieve effective exploitation, and the difficulty of natural degradation of conventional polymer drag reducer, oil-free lotion drag reducer was synthesized through aqueous dispersion polymerization. using friction meters, magnetic levitation balances, etc to evaluate the performance of drag reducer and their formed slick water systems The experimental results show that the laboratory resistance reduction rates of the 0.6% to 1.0% resistance reducing water system prepared with this resistance reducing agent are all above 70%, on site drag reduction rate of 84%. The desorption experiment results show that the desorption rate of the product reaches 85%, which is much higher than the conventional lotion drag reducer product. The natural degradation ability of the drag reducer was evaluated using the intrinsic viscosity method, and it was found that it can achieve natural degradation at 95 č in 330 hours, with a degradation rate of 86%. The core damage rate is much lower than that of the guanidine gum system, and the IC50 test results show that the drag reducer is non-toxic and environmentally friendly at the concentration of use. This provides technical reference and new product ideas for the development of shallow atmospheric shale gas. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ampelopsis grossedentata is a characteristic tea plant that has garnered attention in recent years in the southern provinces of China. Modern scientific research has confirmed its high levels of active compounds, including flavonoids and polysaccharides. Furthermore, this plant exhibits diverse functions, including anti-inflammatory, antibacterial, immunomodulatory, hepatoprotective, hypoglycemic, and lipid-lowering effects. Thus, A. grossedentata is a promising botanical in the prevention and treatment of chronic metabolic diseases. This article conducts a thorough literature review on the history and safety of A. grossedentata consumption, for which various perspectives on its industrial development and utilization are presented, with the aim of establishing a foundation for the rational use of this resource and to facilitate product development. [ABSTRACT FROM AUTHOR]

The most direct challenge to the healthcare system in Taiwan associated with population aging is the chronic and growing shortfall in medical and nursing practitioners. The integration of artificial intelligence, Internet of Things, and advanced 5G communication technologies is making healthcare more streamlined and intuitive to improve healthcare service efficiency, encourage cross-disciplinary cooperation to improve patient health management, and introduce and mainstream innovative service models such as telecare. To this end, the wearable smart cardiac care system 'Vipasyana', jointly developed by the interdisciplinary research team of the Departments of Electrical Engineering and Computer Science at National Yang Ming Chiao Tung University, not only has an innovative fully functional wireless wearable electrocardiograph but also uses machine learning-based detection/prediction methods to detect and monitor for emergencies such as myocardial infarction, ventricular tachycardia/ventricular fibrillation, and heart failure. To handle the real-time streaming sensing data generated during clinical trials, a big data real-time streaming framework based on Apache Storm and microservices has also been integrated. In addition, a mobile phone app and virtual reality 3D ward round system providing a user-friendly management and monitoring tool for medical staffs were developed and integrated into the system. The 'Vipasyana' system is capable of providing precision medical services to individual patients. [ABSTRACT FROM AUTHOR]

Copyright of Agricultural Outlook (1673-3908) is the property of Institute of Agricultural Information, Chinese Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Selective laser sintering technology is not limited by the shape of the parts, and can form parts with complex structures. Selective laser sintering technology is widely used in rapid prototyping manufacturing and new product design and development. It is particularly important to explore the dimensional accuracy of its forming. Aiming at the problem of low dimensional accuracy and shape accuracy of thin-walled shell parts, this paper proposes a method of preprocessing and precompensation based on part features to improve printing accuracy. Taking polystyrene as raw material, under the combination of simulation and experiment, in order to compensate the deformation, the method of adding support and offset margin is used to correct the feature size, which is easy to warp and deform, and the laser parameters are adjusted to improve the heat accumulation in the printing process. By verifying the printing results, the results show that under the same process conditions, the change of the geometric features of the part directly affects the dimensional accuracy of the part. After adding support settings and predeformation compensation to the part features, the printed parts are compared with the 3D model with good detection results, and the actual error can basically be controlled within 0.3 mm. [ABSTRACT FROM AUTHOR]

The application of new generation information technology in ITMA ASIA+CITME 2022 was discussed. From aspects of storage logistics digital twin, precision management of raw cotton, single spindle monitoring, remote equipment operation and maintenance, application scenarios and solutions of new generation information technology were reviewed. It was pointed out that the research and development direction of textile machinery enterprises mainly focused on the digitalization, automation, intelligent production and quality control of high-efficiency, energy-saving and high value-added textiles. The new generation information technology had made the digital upgrading of the industry faster and more efficient, the overall level of intelligence in textile production was significantly improved. The new ecology of textile industry based on industrial Internet was accelerating. It is considered the integration and application of new generation information technology with the textile industry has promoted collaborative innovation in product research and development, manufacturing and service, which helping enterprises achieve strategic goals of improving quality, efficiency and high-quality development. [ABSTRACT FROM AUTHOR]

Copyright of China Textile Leader is the property of China Textile Information Center and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Edible jiaosu is one type of food with many bioactive substances, which is very beneficial to human health. The stability of edible jiaosu is the key and difficult point to the development to the new jiaosu products. Currently, many studies on edible jiaosu have been conducted both domestically and internationally. However, there has been no systematic induction and summary until now. Therefore, based on the existing research results, this article summarizes the detection models and evaluation indicators related to the stability of jiaosu products. It shows that the main models include the predicting shelf life dynamics models. The stability indicators mainly include the sensory evaluation, pH index, the functional evaluation, the content of activity, and the probiotic content, among which the sensory evaluation and the antioxidant activity are the main evaluation indicators for the most stability evaluation. The factors that affect the stability of edible jiaosu products include the production process conditions (breeding strain, and fermentation time), the postprocessing and the storage environment. The summary shows that by selecting suitable strains or mixed strains for fermentation, reasonable adjustment of fermentation time, adopting appropriate sterilization and drying methods, other post-processing methods, and using the low temperature, dark, anaerobic conditions are all beneficial to improve the stability of jiaosu products. It is recommended to further explore the selection of advantageous strains, research on post processing techniques, and stability regulations for jiaosu processing in the future. In summary, this paper summarizes the evaluation models and indicators for the stability of edible jiaosu, pointed out that production the process conditions, the post-processing of edible enzyme products, and the storage environment have a significant impact on the stability of edible jiaosu, and proposed measures and suggestions to improve its stability. This work provides a theoretical reference basis and guidance for promoting the stability of edible jiaosu and the development of its related industries. [ABSTRACT FROM AUTHOR]

Product architecture represented the arrangements and combinations of physical components. It might promote innovation of product diversity, component sharing, and meet customer's personalized needs. Open design might support customers to participate in product development, and open product architecture provided platform strategy for personalized product development. To further study the theory and applications of product architecture, the concept and effect of product architecture were introduced, as well as the characteristics, association and difference between single product architecture, product family architecture and open product architecture were expounded. The evolution processes of product architecture and their internal motivation were analyzed from the aspects of architecture topology, architecture development strategy, architecture organization and management. The concept, connotation, function and mechanism of product architecture were reviewed. The dependence of customers personalized needs, product architecture and enterprise's open innovation strategy were discussed, and then open design strategies of product architecture were explored. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

With the continuous expansion of the domestic snack food market, it is crucial to understand the key factors affecting consumer preferences and guide product improvement. This article focused on spicy strips with different brands, which carried out the evaluation of key sensory attributes for sensory evaluation groups and consumers. Penalty analysis preliminarily explored the sensory attributes and improvement directions of each product, and studied the taste characteristics through ANOVA and correlation analysis. The preference mapping was deeply processed and characterized the results of QDA and consumer preference. And it also verified the reliability of the Penalty analysis. The results showed that the sensory attributes and preferences of the six brands of spicy strips were both significantly different. Penalty analysis proposed key sensory attributes that influence consumers' preferences and identified improvement strategies for sensory attributes of 6 spicy strip samples preliminary. It was found that the preference rate of consumers for samples DLB, DDR, ZCL and WLQ was 50%-80% through preference map technology, and it was speculated that sweetness, chewiness and oily juice were the sensory attributes that could potentially affected consumers' preferences. The preference rate of consumers for GSW and HMH was 20%-30%, speculating that salty, spicy, numb, and essence spicery were the sensory attributes that potentially affected consumer preferences. By comparing the results of QDA, Penalty analysis and preference graph, it was found that the overall conclusion was consistent, and the final optimization and improvement strategy was determined by combining the three conclusions. The sensory attribute improvement model of spicy strips established in this article can provide a reference for the improvement of taste characteristics of spicy strips and the development of new products. [ABSTRACT FROM AUTHOR]

The development of China's superhard industry in the first half of 2023 is analyzed according to statistical data, as well as the import & export data of customs and the national macroeconomic indicators. It is found that the industry falls short of development expectations due to the structural adjustment of the manufacturing industry. The main indicators, including the total industrial output value, the sales revenue, the total profit and the export delivery, all in a negative growth, especially the total profit who decreases 39.5% year-on-year. Against the backdrop of relative weak global markets, the export destinations are increasingly concentrated due to the rapid development of emerging economies. For example, the markets in the Middle East and Russia hava shown higher vitality. It is suggested that the companies take active decisions and explore emerging markets for breakthroughs in products and vitality in development. [ABSTRACT FROM AUTHOR]

Copyright of China Plastics / Zhongguo Suliao is the property of Journal Office of CHINA PLASTICS and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Electric Power Automation Equipment / Dianli Zidonghua Shebei is the property of Electric Power Automation Equipment Press and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Rubber Industry is the property of Editorial Office of China Rubber Industry and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Edulis Fungi is the property of Acta Edulis Fungi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Automobile Technology & Material is the property of Automobile Technology & Material Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Machine Tool & Hydraulics is the property of Guangzhou Mechanical Engineering Research Institute (GMERI) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chongqing University of Technology (Natural Science) is the property of Chongqing University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Described here in the article is the operation status of the domestic steel tube industry since 2022. Also reviewed are the main achievements as made by domestic steel pipe enterprises involving such aspects as production and management, science and technology innovation, new product development, green and low-carbon development, intelligent development and standard establishment (revision), etc. It is pointed that at present the focus of the development of the steel tube industry should be on the aspects, including continuously deepening the supply-side structural reform, strengthening lean management, speeding up the development of digital and intelligent manufacturing, strengthening the industry self-discipline, and persisting in principles of "Three Determinations and Three Avoidances". [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ordnance Industry Automation is the property of Editorial Board for Ordnance Industry Automation and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)