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To promote the application of Leucosceptrum canum honey in food processing and improve its potential development and utilization value, in this study, Leucosceptrum canum honey yogurt was prepared with Leucosceptrum canum honey and cow milk as raw materials. The preparation process of Leucosceptrum canum honey yogurt was optimized based on a single-factor experiment and response surface test. Gas chromatography-mass spectrometer (GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the free fatty acids and volatile flavor components of Leucosceptrum canum honey yogurt. The results showed that the best formula for Leucosceptrum canum honey yogurt was 1.2% Leucosceptrum canum honey, 7% sucrose, and 9 h fermentation time. The sensory score was 87.5±1.3, and the related physical and chemical health indicators of the product met the standard requirements. At the same time, compared with the yogurt without Leucosceptrum canum honey, the content of unsaturated fatty acids in Leucosceptrum canum honey yogurt increased. There were 74 volatile flavor components in Leucosceptrum canum honey yogurt, among which the contents of hydrocarbons and esters were higher. And the relative contents of phenols, esters, and ketones were increased by 4.06%, 1.35%, and 1.35%, respectively, compared with the blank yogurt. The overall flavor quality was improved. The yogurt prepared with Leucosceptrum canum honey and cow milk, had delicate tissue, good stability, and good flavor. The yogurt product was health with certain characteristics.

Bamboo is widely recognized as an engineering material with great potential. Conventional rectangular bamboo strip lumber has low utilization rate from milling arc-shaped strips flat and variable strength properties from natural bamboo’s hierarchical tissue structure. In this work an energy-efficient hydrothermal compression process to flatten and densify arc-shaped bamboo is presented. The green (70 % moisture content) bamboo strips were hot compressed in the radial direction at 3.0 MPa pressure, and at 170 °C or 190 °C heat for 20 min. After compression, arcs became rectangular with low (

To maintain or adjust posture under the challenges of gravity and increased self-weight, or the effects of light, snow, and slope, plants have the ability to develop a special type of tissue called reaction tissue. The formation of reaction tissue is a result of plant evolution and adaptation. The identification and study of plant reaction tissue are of great significance for understanding the systematics and evolution of plants, the processing and utilization of plant-based materials, and the exploration of new biomimetic materials and biological templates. Trees’ reaction tissues have been studied for many years, and recently, many new findings regarding these tissues have been reported. However, reaction tissue requires further detailed exploration, particularly due to their complex and diverse nature. Moreover, the reaction tissues in gymnosperms, vines, herbs, etc., which display unique biomechanical behavior, have also garnered the attention of research. After summarizing the existing literature, this paper provides an outline of the reaction tissues in woody plants and non-woody plants, and lays emphasis on alternations in the cell wall structure of the xylem in softwood and hardwood. The purpose of this paper is to provide a reference for the further exploration and study of reaction tissues with great diversity.

In order to focus on the degree of adaptation and resilience of residents of tourist destinations to the changes caused by the COVID-19 pandemic, and to explore how the psychological resilience of residents affects their attitudes and behavioral intentions toward destination brand development, this study constructs a structural equation model guided by positive organizational behavior and uses a questionnaire method to conduct the research. The results show that (1) residents’ psychological resilience has a positive effect on brand ambassador behavioral intentions; (2) residents’ psychological resilience has a positive effect on resident–tourist interaction; (3) resident–tourist interaction has a positive effect on brand ambassador behavioral intentions; (4) resident–tourist interaction plays a mediating role between psychological resilience and brand ambassador behavioral intentions; and (5) cognitive reappraisal plays a moderating role between psychological resilience and resident–tourist interaction. The findings not only fill the deficiency of positive organizational behavior in tourism research, but also provide a theoretical basis for developing residents as destination brand ambassadors in the context of the COVID-19 pandemic according to destination branding. In fact, destination managers not only need to strengthen residents’ behaviors to participate in destination brand development, but also should care about the psychological state and emotional events of residents who are negatively affected by the COVID-19 pandemic.

Low molecular weight fucoidan (LMWF) has been reported to have immunomodulation effects through the increase of the activation and function of macrophages. In this study, the regulating effect of LMWF from Undaria pinnatifida grown in New Zealand on dendritic cells (DCs) was investigated. We discovered that LMWF could stimulate DCs’ maturation and migration, as well as CD4+ and CD8+ T cells’ proliferation in vitro. We proved that this immune promoting activity is activated through TLR4 and its downstream MAPK and NF–κB signaling pathways. Further in vivo (mouse model) investigation showed that LMWF has a strong immunological boosting effect, such as facilitating the proliferation of immune cells and increasing the index of immune organs. These findings suggest that LMWF has a positive immunomodulatory effect and is a promising candidate to supplement cancer immunotherapy.

To elucidate the anorexigenic action and inhibitory effect of fat accumulation by epigallocatechin gallate (EGCG) and caffeine, including the optimal combination ratio and mechanism, fifteen diets with several concentrations of EGCG and/or caffeine were administered to mice for eight weeks. The 0.1% EGCG + 0.1% caffeine group showed the strongest suppression of food intake and a remarkable reduction of body weight and fat accumulation; therefore, the ratio was determined to be the optimal combination ratio. Moreover, serum glucagon-like peptide-1 (GLP-1) level and hypothalamic gene expression of pro-opiomelanocortin (POMC) were promoted by 0.1% EGCG + 0.1% caffeine. In conclusion, the combined treatment of 0.1% EGCG + 0.1% caffeine induces not only suppression of fat accumulation but also strong anorexigenic action in mice. The anorexigenic effect may be brought about via inhibiting gastric motility by GLP-1 and upregulating POMC in the hypothalamus.

Low-temperature freezing is the oldest, most extensively and most cost-effective method of preserving meat, During freezing, frozen storage and thawing, eighty percent of the water in meat undergoes two phase transitions from water to ice to water, and ice crystals are formed and then melted, which will cause damage to muscle cells, resulting in oxidization of muscle protein and fat, a decrease in water-holding capacity, color darkening, tissue collapse and a reduction or even loss of nutritional value. The current review summarizes the formation and growth (nucleation, growth and recrystallization) of ice crystals based on the dynamic transformation from water to ice to water, analyzes the morphological change in ice crystals induced by different temperatures and degrees of supersaturation and the dynamic transformation from water to ice to water during freezing-thawing. This review focuses on the mechanism by which the transformation from water to ice to water causes deterioration of the microstructure, water-holding capacity, oxidation stability (fat oxidation, protein oxidation and conformational change) and sensory quality (texture, color and flavor) of frozen meat. Finally, some emerging freezing technologies (ultrasound freezing, high-pressure freezing, electromagnetic freezing and adding cryoprotectant) used to improve the quality of frozen meat are briefly introduced. This review is expected to provide a scientific theoretical basis for improving the quality of frozen meat and its industrial production.