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In this article, we investigate the boundary blow-up problem Δ∞hu=f(x,u),inΩ,u=∞,on∂Ω,\left\{\begin{array}{ll}{\Delta }_{\infty }^{h}u=f\left(x,u),& {\rm{in}}\hspace{0.33em}\Omega ,\\ u=\infty ,& {\rm{on}}\hspace{0.33em}\partial \Omega ,\end{array}\right. where Δ∞hu=∣Du∣h−3⟨D2uDu,Du⟩{\Delta }_{\infty }^{h}u=| Du\hspace{-0.25em}{| }^{h-3}\langle {D}^{2}uDu,Du\rangle is the highly degenerate operator related to infinity Laplacian which comes from the absolutely minimizing Lipschitz extension and has a close relationship with the random game named tug-of-war. When the function ff satisfies the Keller-Osserman-type condition, we establish the existence of the boundary blow-up viscosity solution. Moreover, for the separable case f(x,u)=b(x)g(u)f\left(x,u)=b\left(x)g\left(u), we establish the asymptotic estimate of the blow-up solution near the boundary under some regular conditions of the domain. Based on the asymptotic estimate and comparison principle, we obtain the uniqueness of the large viscosity solution. During this procedure, we also study the non-existence of the large solution. For the separable case, we show that the Keller-Osserman-type condition is sufficient and necessary for the existence of the boundary blow-up viscosity solution.

Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite of different concentrations, were added into flour at a 4% level, which had a significant impact on free sulphhydryl, disulphide bonds, and the ratio of the two indices. There was no relevance between the ratio and other parameters except for free sulphhydryl. The mixed flour doughs had reduced water absorption, dough development time, dough stability time as well as degree of weakening (P < 0.05). Disulphide bonds were associated negatively with the rate of starch gelatinisation (C3-C2), peak, and setback and these characteristics were correlated strongly with dough development time, dough stability time, and progressive protein weakening (C2-C1). The stability of starch gelatinisation and cooking stability of mixed flours did not remain significantly different. The larger the concentration of sodium sulphite, the higher the peak, breakdown, final viscosity, and setback values, but there were no significant differences between samples. For all samples, storage modulus and loss modulus increased with increasing scanning frequency. For mixed doughs, the trend lines of moduli decreased with increasing levels of reduction in added gluten. There was no substantial effect on thermal properties of flours.

Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter, etc. However, there is no comprehensive summary about the flavor of roasted oilseeds and their products. The occurrence and the formation mechanisms of the main volatile flavor substances, and the impacts of processing factors are discussed in this review, which may provide references for further research on volatile flavor compounds, identification and evaluation of specific products and development of new products.Supported by Modern Agricultural Industrial Technology System Construction Project(CARS14-l-29). Keywords:: Roasted Oilseeds and their products, Volatile compounds, Formation

In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L. nut oils were evaluated, and the impact of different extraction technologies on the overall quality of pine nut oil was assessed. All the pine nut oils had pleasant and characteristic odor and flavor of the pine nuts and the flavor of the oil from hot-pressing was strongest. The oils obtained by hexane extraction and sub-critical extraction had less deterioration, indicating hexane extraction and sub-critical extraction preserve the oil quality well. Gas chromatography showed that the predominant fatty acid was linoleic acid (45.36%–45.91%), followed by oleic acid (26.91%–27.10%), and pinolenic acid (13.33%–13.63%), respectively. The oils from hexane extraction of cold-pressed cake and sub-critical extraction were richer in tocopherols and tocotrienols, namely, 37.52 and 36.18 mg/100g, respectively, with α-tocopherol most abundant. The pine nut oils from hexane extraction of cold-pressed cake, hexane extraction, cold pressing, and sub-critical extraction had better oxidation stability with the oxidation induction times of 6.91, 5.27, 4.96 and 4.93 h, respectively. Based on its features, P. koraiensis nut oil may have the multiple application in edible oil, cosmetic, and pharmaceutical industry. P. koraiensis can be one of the good woody candidates for closing the gap between the demand and production of vegetable oils.Supported by Henan Provincial Scientific and Technological Research Project (No.15210221027). Keywords:: Pinus koraiensis nut oil, Physicochemical properties, Fatty acid composition, Tocopherols

This study was designed to explore whether aquaporin 1(AQP1), P53 and P21 can be used as diagnostic biomarkers of lipopolysaccharide (LPS)-induced acute kidney injury (AKI) and potential indicators of sepsis-induced multiple organ injury. Bioinformatics results demonstrated that AQP1, P53, P21 was dramatically elevated 6h after Cecal ligation and puncture (CLP)-AKI in rat renal tissue. The expression of AQP1, P53, P21, NGAL and KIM-1 in kidney were increased significantly at first and then decreased gradually in LPS-induced AKI rats. Histopathological sections showed swelling of tubular epithelial cells and destruction of basic structures as well as infiltration of numerous inflammatory cells in LPS-induced AKI. Moreover, the expressions of AQP1, P53 and P21 in heart were significantly increased in LPS treatment rats, while the AQP1 expressions in lung and small intestine were significantly decreased. The level of NGAL mRNA in heart, lung and small intestine was firstly increased and then decreased during LPS treatment rats, but the expression of KIM-1 mRNA was not affected. Therefore, our results suggest that AQP1, P53 and P21 is remarkably upregulated in LPS-induced AKI, which may be considered as a potential novel diagnostic biomarker of Septic AKI. NGAL may serve as a biomarker of sepsis-induced multiple organ damage during the process of LPS-induced AKI. [ABSTRACT FROM AUTHOR]