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[Display omitted] • RS was obtained by 25% starch debranching, recrystallization at 50 °C, acetylation. • The peak gelatinization temperature values of samples reached above 111.4 °C. • RS contents of obtained samples after cooking for 30 min remained at 35.1%. • Recrystallization at 50 °C and acetylation increased SCFA produced by RS fermentation. In this study, resistant starch (RS) with enhanced thermal stability and excellent short-chain fatty acid production was obtained using recrystallization at 50 °C of debranched waxy maize starch followed by an acetylation strategy. RS sample obtained by debranching with a 25% high concentration of native starch combined with recrystallization at 50 °C (25DBS-50 °C P) and acetylated RS (25DBS-50 °C P A) exhibited high relative crystallinity of 69.4% and 64.2%, respectively. And the peak gelatinization temperature values of them reached 116.8 °C and 111.4 °C, and the RS contents of them after cooking for 30 min remained at 35.1% and 40.0%, respectively. The acetic acid yield of 25DBS-50 °C P A was higher than that of the control group. These results indicated that recrystallization at 50 °C combined with acetylation for debranched starch could be used as a new method for regulating the digestibility and fermentation properties while developing food with a low glycemic response and specific nutritional benefits. [ABSTRACT FROM AUTHOR]

Highlights: [•] A location tracking system SCaNME without any cumbersome work in fingerprint recording is proposed. [•] The mobility map is constructed from Wi-Fi data which have no explicit information of coordinates. [•] The performance of SCaNME has been carefully examined based on the actual Wi-Fi data in HKUST campus. [ABSTRACT FROM AUTHOR]

Highlights: [•] The entropy is employed as a new metric to evaluate the fingerprint-based Wi-Fi location accuracy. [•] The relations of entropy and accuracy with variable RP densities and standard deviations are given. [•] The reckless increase of the number of APs cannot be an effective way to improve location accuracy. [•] The substantial saving of computation cost by the entropy is achieved over the existing metrics. [ABSTRACT FROM AUTHOR]

[Display omitted] • Structure of konjac glucomannan - recrystallized resistant starch (KRS3) was studied. • KRS3 samples kept peak temperature values above 110 °C. • KRS3 slowed gastric emptying and intestinal propulsion rate. • KRS3, with 0.5% konjac glucomannan, reduced food intaking and improved satiety. The effects of the structure and digestibility of konjac glucomannan (KGM)-recrystallized resistant starch complex (KRS3) on the glycemic response and short-term satiety in mice were investigated. KRS3 samples were prepared by recrystallized debranched starch (RS3) at 50 °C, and then combined with KGM. The RS3 and KRS3 samples displayed an A-type pattern and maintained peak temperature values above 110 °C. With an increase in KGM, the swelling power and apparent viscosity of KRS3 increased. The results of in vitro and in vivo digestion revealed that KRS3 with a resistant starch content ranging from 69.4 % to 78.8 % could effectively maintain postprandial blood glucose levels. KRS3, particularly with 0.5 % KGM, slowed gastric emptying of mice from 82.7 % to 36.6 % and intestinal propulsion rate from 60.9 % to 35.3 %, resulting in strong satiety. RS3 combined with KGM could serve as a new approach to develop RS3 based foods with low glycemic responses and high-satiety. [ABSTRACT FROM AUTHOR]