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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.)

The classic cake cutting problem concerns the fair allocation of a heterogeneous resource among interested agents. In this paper, we study a public goods variant of the problem, where instead of competing with one another for the cake, the agents all share the same subset of the cake which must be chosen subject to a length constraint. We focus on the design of truthful and fair mechanisms in the presence of strategic agents who have piecewise uniform (i.e., approval) utilities over the cake. On the one hand, we show that the leximin solution is excludably truthful (meaning it is truthful when it can block each agent from accessing parts of the cake that the agent does not claim to desire) and moreover maximizes the guaranteed normalized egalitarian welfare among all excludably truthful and position oblivious mechanisms. On the other hand, we demonstrate that the maximum Nash welfare solution is excludably truthful for two agents (as it coincides with leximin in that case) but not in general. We also provide an impossibility result on truthfulness when blocking is not allowed, and adapt notions of representation to our setting. [ABSTRACT FROM AUTHOR]

The linseed flour (LF) and linseed cake flour (LCF) varies in nutritional and functional properties and their comparative evaluation is required for proper utilization. In this study, the physicochemical, functional, and antioxidant properties, phenolic profile and Maillard reaction products (MRP) of LF and LCF were investigated and compared after infrared pretreatment (InP) of linseeds at 140 °C, 160 °C, and 180 °C for 5 and 10 min. The control LF and LCF differed in ash, fat, minerals, phenolic and flavonoid content, bound flavonoids, functional and antioxidant characteristics. The protein, mineral (Mg, Ca, Fe and Zn) and ash contents exhibited decline in LF and increment in LCF upon increasing InP conditions. The MRP, phenolic acids (free protocatechuic, syringic, ferulic, vanillic, chlorogenic and cinnammic acid, bound gallic, caeffic, protocatechuic, syringic and p-coumaric acid), flavonoids (bound epicatechin, free catechin and resveratrol) and minerals (P and Na) increased in LF and LCF upon InP for 10 min at 180 °C. However, the moisture, L*, a* and b* value, emulsifying activity, emulsion stability indexes, potassium, selenium, bound phenolics (vanillic acid, chlorogenic acid, catechin and rutin), total bound flavonoids, soluble tryptophan and available lysine exhibited decline in LF and LCF upon increasing InP conditions. In conclusion, the InP modified functional properties, generated MRP, improved phenolic profile and antioxidant properties of LF and LCF. The InP was suggested for improving nutritional value of LF and LCF for possible functional food applications. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effects of egg white replacement by aquafaba (obtained from different legume sources that are cowpea and lupin) at different levels (0%–50%–100%) in cake formulation while examining the batter rheology and cake quality characteristics baked in conventional oven and microwave-infrared hybrid oven (MW-IR). The physical properties (emulsion stability, foaming capacity, and foaming stability) and steady shear measurements of aquafaba samples, the rheological characteristics of cake better samples (flow behavior and dynamic oscillatory behavior), and quality parameters of cake samples (weight loss, color, texture profile analysis, and specific volume) were examined. Emulsion stability of egg replacers (different levels of aquafaba) was not as high as egg white. Although lupin aquafaba had higher foaming capacity than cowpea aquafaba, their foaming stability were not significantly different (p ≤ 0.05). Flow characteristics of egg replacers and cake batters were modeled by power law (r2 = 0.989–0.999), Casson models (r2 = 0.994–0.999), Herschel–Bulkley (r2 = 0.998–0.999), and Bingham models (r2 = 0.988–0.999), indicating all samples had a shear-thinning behavior where cowpea aquafaba and the cake batter had the highest apparent viscosity. Oscillatory measurements of cake batter samples resulted in a solid elastic-like behavior, tan δ < 1, where the lowest tan δ values belonged to cowpea aquafaba batter. Egg replacement at all levels affected the color of cake samples. The texture of the cake samples was not significantly affected from the different oven types, and the eggless cake samples were the softest. Cakes containing egg white had the highest springiness, chewiness, and gumminess values. Aquafaba cakes were the least springy across both baking methods and were much less chewy, particularly in conventional baking. Aquafaba cakes were the least gummy, with MW-IR baking reducing gumminess further for these formulations. The full replacement of egg white resulted in a significant decrease in specific volume in microwave-infrared baked cakes. Substituting 50% of egg white by lupin aquafaba could be a valid alternative in MW-IR baked cakes. [ABSTRACT FROM AUTHOR]

The moisture content in the final cake should be 10~11% for optimum ball formation in the iron ore pellet making. The situation arises from the beneficiation plants, where the moisture percentage of the final cake varies due to several factors. The findings of this comprehensive study are of significant importance to the iron ore processing industry. The study meticulously investigated the impact of essential filtration parameters like feed density, hold time, and filtration pressure on the final cake moisture. Experiments were conducted on industrial VPA filters at the ore beneficiation plant, a unit of JSW Steels Toranagallu, Sandur Karnataka, India. A response surface experiment was developed using the Minitab statistical tool for a vertical pressure filter to examine the influence of selected variables on the moisture content of the iron ore concentrate. The results show that increased pressure and feed density led to a reduction in cake moisture. The optimum moisture content of 9.52% was achieved with a feed density of 1.6 g/cc, filtration pressure of 12 bar, and a hold time of 4minutes. Major Findings: Optimised industrial VPA filter performance using MINITAB response optimiser to minimise moisture percentage. Achieved minimum moisture content of 9% by optimizing feed density (1.6g/cc), filtration pressure (12bar), and hold time (4min). Composite desirability value of 0.96 confirms optimal process variable settings. [ABSTRACT FROM AUTHOR]

Displacement washing of filter cakes is a critical process in various filtration applications and the presence of a top layer of fine particles from preceding cake filtration may influence washing efficiency. To investigate the effect of such a top layer on the displacement washing process, filter cakes with solid volume fractions ranging from 15 % to 33 % are formed from crushed, irregularly shaped limestone particles of about 10 to 250 µm to minimize or induce segregation effects due to sedimentation superimposed on cake filtration. The structural properties of the filter cakes are measured using X‐ray microscopy and dynamic image analysis. To predict the influence of cake structure on displacement washing, an advection–dispersion model is employed. Comparison between prediction and experimental data shows good agreement, highlighting the impact of cake structure on washing efficiency and providing valuable insights for optimizing displacement washing processes in industrial applications. [ABSTRACT FROM AUTHOR]

The ECHA guidance on persistence (P) assessment has been updated with respect to non-extractable residues (NER). Unless further characterized, total NER shall be considered as non-degraded parent compound. We investigated how different NER fractions affect degradation half-lives (DegT50) of chemicals and the P assessment. Total NER consist of the fractions sorbed/sequestered (NER I), covalently bound (NER II), and bioNER (incorporated into the biomass, NER III). NER I pose a risk due to potential release, NER II have much lower release potential, and bioNER do not have any. NER I and NER II are considered as xenoNER. Data from 46 degradation tests with 24 substances were analyzed to find DegT50 for four scenarios: (i) extractable parent compound, (ii) parent plus total NER, (iii) parent plus xenoNER, and (iv) parent plus NER I. The microbial turnover to biomass (MTB) model was applied to calculate bioNER, and then xenoNER were calculated as total NER minus bioNER. The half-lives were determined by the fit program CAKE, using single first-order kinetics (SFO) for all fits. We found increasing degradation half-lives for the scenarios: extractable parent only < parent + NER I < parent + xenoNER < parent + total NER. A third of all chemicals show half-lives above the persistence criterion (120 days in OECD 307 and 308, and 40 days in OECD 309) for scenario i, and two thirds with scenario ii and, therefore, would be classified as 'persistent'. For two compounds, the subtraction of bioNER led to a change to 'not persistent'. The inclusion of NER in the P assessment (ECHA 2017, 2023) will thus have significant effects on the DegT50 of compounds and the persistence assessment. Experimental quantification of NER I (scenario iv) significantly reduces half-lives, in comparison to total NER (scenario ii). The results are closer to half-lives for parent only (scenario i) and give the lowest acceptable DegT50 below the vP criteria under the latest guidance. In addition, refining the DegT50 based on modelled bioNER can provide a more realistic option for persistence assessment, without laborious and costly analyses for NER I determination, when considered in the regulatory assessment of persistence. Moreover, bioNER can also be calculated for existing test data. [ABSTRACT FROM AUTHOR]

A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes—basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)—as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing. Only the formulations containing 10, 15, and 20% FMC waste showed good moldability and similar rheological parameters between each other (p < 0.05). After baking, the cookies made with FMC waste showed greater volume expansion (p < 0.05) compared to the standard formulation. All cookies had water activity below 0.6 and remained stable during the 150 days of storage. Furthermore, after 150 days of storage, the hardness of the standard (T1) formulation was 40.02 N, while formulations with FMC waste (10%—T2, 15%—T3, and 20%—T4) resulted in softer cookies, with hardness values of 26.9 N, 27.9 N, and 27.61 N, respectively. The ring-shaped cookies containing 15% FMC waste showed the best technological performance, considering manufacture, physicochemical, and hardness traits, with no nutritional differences compared to the control. [ABSTRACT FROM AUTHOR]

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.)

Rapeseed (Brassica napus L.) biomass holds significant potential as a renewable energy resource in Europe due to its adaptability, high oil content, and role in biodiesel production. This review explores the energy applications of rapeseed biomass, examining its agronomic characteristics and environmental benefits. A detailed analysis of extraction processes—pressing, solvent extraction, and refining—highlights methods to optimize oil yield and quality. Additionally, the review addresses the use of rapeseed oil in various biofuel applications, including its direct use and in blends with fuels like alcohols and hydrogen, analyzing performance and emissions outcomes. Rapeseed cake, a valuable by-product, is discussed for its dual role as animal feed and as a moderate biofuel alternative. Emissions data and combustion efficiency metrics provide insights into the feasibility of rapeseed oil as a fuel substitute. Overall, this review aims to underscore the contributions of rapeseed biomass to sustainable energy and to identify gaps in current research that can guide future innovations in biofuel production and agricultural sustainability in Europe. Research in rapeseed biomass focuses on optimizing extraction methods, improving combustion efficiency and emission control, exploring advanced uses for rapeseed cake, developing higher-yielding and resilient varieties, conducting lifecycle sustainability assessments, and investigating new biofuel blends and applications. [ABSTRACT FROM AUTHOR]

The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na‐Cas)/tannic acid (TA)/octenyl succinate starch (OSA‐Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na‐Cas/TA/OSA‐Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na‐Cas/TA/OSA‐Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na‐Cas/TA/OSA‐Starch. Compared to the control, 25% Na‐Cas/TA/OSA‐Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na‐Cas/TA/OSA‐Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na‐Cas/TA/OSA‐Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes. [ABSTRACT FROM AUTHOR]

Determining the number of pieces after cutting a cake is a classical problem. Roberts provided an exact solution by computing the number of chambers contained in a plane cut by lines. About 88 years later, Zaslavsky even computed the f-polynomial of a hyperplane arrangement, and consequently deduced the number of chambers of that latter. Recently, Forge and Zaslavsky introduced the more general structure of topological hyperplane arrangements. This article computes the f-polynomial of such arrangements when they are transsective, and therefore deduces their number of chambers. [ABSTRACT FROM AUTHOR]

The aim of this study is to evaluate the usability of mobile applications for learning foreign languages. The study examined the effectiveness, efficiency and user satisfaction of the selected applications. The research was conducted using a user-based approach and observed the behavior of real users while using the applications and collected their opinions. The study participants consisted of 10 university students. The participants were selected using the convenience sampling method. This method allowed researchers to quickly reach existing participants. Participants performed five different tasks using applications they had never used before. Applications included Duolingo, Cake and Memrise. In the efficiency dimension, Cake had the highest success rate (54%), while Duolingo had the lowest success rate (34%). In the efficiency dimension, Duolingo had the fastest task completion time, while Cake took the longest. In terms of user satisfaction, Cake received the highest satisfaction rating. Participants reported that Cake was easier to use due to its simple tasks and user-friendly interface. On the other hand, Duolingo's complex interface and repetitive structure made it difficult for users to use the application long-term. Overall, all applications were rated as moderately user-friendly. The study highlights the importance of user-centered design to increase the effectiveness of mobile language learning applications and provides insights into future research. [ABSTRACT FROM AUTHOR]

The aim of this study is to evaluate the usability of mobile applications for learning foreign languages. The study examined the effectiveness, efficiency and user satisfaction of the selected applications. The research was conducted using a user-based approach and observed the behavior of real users while using the applications and collected their opinions. The study participants consisted of 10 university students. The participants were selected using the convenience sampling method. This method allowed researchers to quickly reach existing participants. Participants performed five different tasks using applications they had never used before. Applications included Duolingo, Cake and Memrise. In the efficiency dimension, Cake had the highest success rate (54%), while Duolingo had the lowest success rate (34%). In the efficiency dimension, Duolingo had the fastest task completion time, while Cake took the longest. In terms of user satisfaction, Cake received the highest satisfaction rating. Participants reported that Cake was easier to use due to its simple tasks and user-friendly interface. On the other hand, Duolingo's complex interface and repetitive structure made it difficult for users to use the application long-term. Overall, all applications were rated as moderately user-friendly. The study highlights the importance of user-centered design to increase the effectiveness of mobile language learning applications and provides insights into future research.

Introduction: Carrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is a by-product of the juice extraction procedure, which is recognized a source of phytochemicals and functional components. Almonds (Prunus dulcis) are packed with a decent amount of nutrients and bioactives. Methods: This study investigates the utilization of carrot pomace powder (CPP) and almond powder (AP) as partial substitutes for straight grade white flour (SGWF) in cakes to enhance their nutritional value and sensory appeal, while reducing waste from carrot processing. The aim is to assess the effects of incorporating CPP (at 5%, 10%, and 15%) and AP (at 5%) on the chemical composition and properties of cakes. Results and discussion: Comparative analysis reveals that AP is rich in fat (13.8 ± 0.6%) and protein (31 ± 0.6%), while CPP excels in ash (5.0 ± 0.5%) and fiber (43.3 ± 3.3%) content. Furthermore, SGWF exhibits the highest moisture content. Water holding capacities for CPP and AP are 5.2 ± 0.2% and 5.0±0.1%, respectively, and oil holding capacities are 1.3 ± 0.1% and 1.8 ± 0.2%, respectively. Additionally, CPP contains higher levels of sodium, potassium, and calcium, while AP contains higher levels of magnesium, iron, and zinc compared to SGWF. The addition of CPP and AP increases the ash, fat, fiber, and protein contents of the cakes. Notably, cakes containing 80% SGWF, 15% CPP, and 5% AP show significantly higher total phenolic content (TPC) (125.5 ± 3.8 mg GAE/100 g), total flavonoid content (TFC) (58.4 ± 1.4 mg QE/100 g), and DPPH activity (17.6 ± 2.7%) compared to control cakes. Furthermore, a significant increment in mineral content is observed in cakes with high levels of CPP and AP. Sensory evaluations reveal high acceptance of cakes containing 15% CPP and 5% AP. In conclusion, this study suggests that the incorporation of CPP and AP into cakes can improve their nutritional profile, antioxidant activity, and sensory characteristics, offering a sustainable approach to bakery product development. [ABSTRACT FROM AUTHOR]

We study the problem of fairly allocating a divisible resource in the form of a graph, also known as graphical cake cutting. Unlike for the canonical interval cake, a connected envy-free allocation is not guaranteed to exist for a graphical cake. We focus on the existence and computation of connected allocations with low envy. For general graphs, we show that there is always a 1 / 2 -additive-envy-free allocation and, if the agents' valuations are identical, a (2 + ϵ) -multiplicative-envy-free allocation for any ϵ > 0. In the case of star graphs, we obtain a multiplicative factor of 3 + ϵ for arbitrary valuations and 2 for identical valuations. We also derive guarantees when each agent can receive more than one connected piece. All of our results come with efficient algorithms for computing the respective allocations. [ABSTRACT FROM AUTHOR]

Despite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterizes five pulses (faba bean, chickpea, whole lentil, split pea and pinto bean) in a cake application with a 40% wheat flour substitution, alongside a control cake. Physicochemical analysis and sensory analysis using a consumer panel (n = 124) and instrumental analysis (GC E-nose) were conducted. The liking scores for the pulse-containing cakes were significantly lower compared to the control cake, but half of the participants preferred a pulse-containing cake, indicating their market potential. Both instrumental analysis and sensory evaluation identified the chickpea and faba bean cakes as most similar to the control, while the pea cake was the most divergent. This cake was described as beany and grassy by consumers, negatively affecting the overall acceptance. Consumers in the sensory study had difficulties in distinguishing between the chickpea and faba bean cakes. Similarly, based on the volatile profiles, the chickpea and faba bean cakes demonstrated the closest relationship. The alignment between sensory data and E-nose results supports the added value of instrumental techniques such as the GC E-nose in sensory research. [ABSTRACT FROM AUTHOR]

The physical, rheological, and textural properties of cake batters and cakes made from three different eggs were studied. The compositions of the egg samples are significantly different (p < 0.05), except for their fat contents. The flow characteristics of the cake batters showed pseudoplastic behavior with time dependency. In the frequency sweep test, the G" values were lower than the G' values at low frequencies and vice versa at high frequencies. The G" values of the samples decreased with the water content of the egg samples. While the sample with the highest amount of water showed less viscous batter properties, it yielded a cake structure with more moisture and less hardness, chewiness, adhesiveness, cohesiveness, and springiness properties. The G' and G" moduli decreased for all cake batters in the temperature sweep tests. Eggs with high protein and low water contents should be preferred for consumer acceptance. [ABSTRACT FROM AUTHOR]

This study investigated the effects of lupin flour addition on the physicochemical, textural, and sensory properties of cakes. It was found that the protein content of cakes increased from 6.13% to 17.50% with the addition of lupin flour in specific proportions, while the color values of the cake crust were also enhanced. The results indicated no significant difference in both moisture and total oil content of the cake samples with lupin flour addition; however, a decrease in the volume and carbohydrate content of the cakes was observed. Increasing the amount of lupin flour led to a reduction in the textural properties of the cake samples, such as springiness, cohesiveness, gumminess, chewiness, and resilience, while the change in hardness was found to be insignificant. Statistically significant changes were also noted in the sensory attributes of the cakes, particularly in taste, softness, and general acceptability. Overall, it was concluded that the use of lupin flour in cake production makes significant contributions to the nutritional content of the cakes. [ABSTRACT FROM AUTHOR]

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses. [ABSTRACT FROM AUTHOR]

Effective congestion control on the internet has been a problem since its inception. Transmission Control Protocol (TCP), being the most widely used transport layer protocol tries to mitigate it using a variety of congestion control algorithms. Cubic, Reno, and Bottleneck Bandwidth and Round-trip propagation time (BBR) are the most deployed congestion controls. BBR v2 is leading the congestion control race with its superior performance in terms of better throughput and lower latency. Furthermore, Active Queue Management (AQM) algorithms try to mitigate the congestion control at the network layer through active buffer control to avoid bufferbloat. The most efficient congestion control occurs when TCP and AQM work together. Indeed, it is the TCP-AQM algorithm "Golden pair" that can result in the most efficient performance. This paper proposes such a novel pair based on our previously tested and published BBR-n (BBR new) with the most effective of the modern AQMs, that completely gels together to provide lower latency in wireless networks based on Wireless N/AC. Real-time experiments were performed using Flent on our physical testbed with BBR-n and modern AQMs such as Fair Queuing (FQ), Constrained Delay (CoDel), Proportional Integral controller Enhanced (PIE), Common Applications Kept Enhanced (Cake) and Flow Queuing Controlled Delay (FQ_CoDel). Various tests done on our physical testbed helped us identify CAKE as the most optimum AQM that fits with our proposed BBR-n while providing optimum throughput and lower latency in 802.11N/AC-based wireless networks. [ABSTRACT FROM AUTHOR]

Bakery products, including biscuits, cakes and breads, generally present a high content of simple sugars of rapid absorption, high fat content and low amount of dietary fiber, which make them highly caloric foods. Although sucrose is a very important ingredient in bakery products for its preservation characteristics and a significant source of energy, there is a growing interest in replacing this sugar with alternative substances, such as high-intensity sweeteners (HIS) that provide sweetness with no or low calories. In Brazil, there is no data on the use of HIS in this class of food. Therefore, the objective of this study was to evaluate the presence of HIS in baked food commercially available in the country and estimate the dietary exposure to these food additives. For that, an analytical method was established for the simultaneous determination of nine HIS in bakery products using ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC–MS/MS). Sample preparation steps were required based on mechanical kneading for homogenization, hexane extraction of fats, dilution in mobile phase and vortex homogenization, prior to injection into the system. The results obtained during validation showed that coefficients of variation (CV%) for precision were lower than 13.8% and the accuracy was between 91.6% and 109.1%. Aspartame, acesulfame potassium, sodium cyclamate, saccharin, sucralose and steviol glycosides were found in the samples, used alone or in combinations of up five substances. Steviol glycosides were the most found HIS in biscuit samples, while sucralose was the most common sweetener in cake and bread samples. Analysis of product labels revealed only three different claims,.i.e. 'no sugar', 'no added sugar' and 'zero sugar', with the latter being found in 70% of the samples. Exposure to HIS through the consumption of bakery products estimated per eating occasion showed no concerns regarding toxicological risk. [ABSTRACT FROM AUTHOR]

Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 °C for PO-TAG-based fluid shortening to 263.70 °C for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PODAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation. [ABSTRACT FROM AUTHOR]

Copyright of Chinese Journal of Oil Crop Sciences is the property of Oil Crops Research Institute of 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.)

This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating. [ABSTRACT FROM AUTHOR]

Nowadays, prickly pears are increasingly being processed into juices, and a variety of processed products are offered to consumers. As a consequence, a significant amount of by-product is generated, possessing a large potential for utilization as a source of dietary, and functional fibers. This work aimed to study and compare the effect of the incorporation of red prickly pear by-products (RPPBP) and green prickly pear by-products (GPPBP) from fruit processing as potential ingredients in cakes to promote them as high-value products. The proximate, morphological, and physical characteristics of powders of prickly pear by-products (PPBP) were investigated. The results indicated that the lipid content was approximately 5% for the two prickly pears by-products, and the protein content was between 12.7% and 15.31%. RPPBP and GPPBP are rich in total dietary fiber and exhibited a good water retention capacity (WRC) and oil retention capacity. RPPBP demonstrated better functional properties compared to GPPBP in terms of WRC and swelling capacity, with values of 6.37 g/g and 4.0 ml/g, respectively. In comparison, GPPBP showed a higher least gelation concentration that could enhance texture within products. We investigated the aptitude of RPPBP and GPPBP [1%, 2%, 5%, 10%, and 15% (g/100 g)] to be mixed with wheat flour for cakes preparation through the analysis of the physical characteristics, color, and texture properties of cakes and through sensory evaluation. Compared to the respective control, incorporation of PPBP in wheat cakes increased the cakes' hardness whereas L* and a* color values decreased. Incorporating GPPBP resulted in better acceptability of wheat flour cakes compared to those containing RPPBP. PPBP up to 10% level can successfully be used to obtain delicious and healthy nutritious fiber-enriched cakes. Valorization of prickly pears processing by-product could be a promising step towards a zero-waste in the juice processing industry. [ABSTRACT FROM AUTHOR]

Rapeseed oil production is very active in Russia. Its main by-product is cake: its chemical composition and availability make it an excellent source of nutrients in microbial cultivation to be used as biologically active compounds or as part of functional products. The research objective was to study the native microbiota of rapeseed cake under conditions of high humidity, as well as to describe the morphology of isolated microorganisms and determine their genera by NGS sequencing. The study featured rapeseed cake and microbial colonies isolated after 2, 5, 7, and 9 days of fermentation. The microbial isolates were obtained by the method of surface and deep cultivation on solid and liquid nutrient media, respectively. The metagenomic analysis of the microbial taxonomy involved sequencing on the Illumina platform. The experiment revealed 16 types of colonies with different morphology. Colonies with morphology 1, 3, 8, 12, and 13 were predominant for all fermentation periods, which means that they grew as isolates during the liquid-phase fermentation. The metagenomic analysis revealed at least 28 genera of bacteria in the rapeseed cake suspensions. The highest percentage belonged to Weisella (≤ 45.8% on day 2), Acinetobacter (≤ 40.6% on day 7), Lactobacillus (≤ 15.7% on day 5), Leuconostoc (≤ 15.1% on day 7), Enterococcus (≤ 14.6% on day 5), and Paenibacillus (≤ 16.3% on day 9). The obtained isolates could be of interest as industrial producers of useful metabolites, e.g., enzymes, pigments, organic acids, etc. Further research will identify the microbial species, their useful properties, and optimal cultivation conditions.

为促进乳化猪油在烘焙食品中的应用，分析了甘草提取物及其组分（甘草酸、光甘草定）对乳化猪油氧化稳定性的影响，同时将乳化猪油应用于蛋糕中，研究了乳化猪油的含油量对蛋糕品质的影响。结果表明：甘草提取物及其组分均能大幅延缓乳化猪油的氧化酸败，其中甘草提取物的延缓效果最显著；含有0.02%甘草提取物的乳化猪油（含油量80%）在40 ℃下储藏28 d，其酸值、过氧化值、硫代巴比妥酸值与空白组相比分别下降了72.53%、47.45%、62.98%；含油量80%的乳化猪油制备的蛋糕的膨胀体积与含油量50%的乳化猪油制备的蛋糕相比增加了99.75%，硬度、弹性和咀嚼性分别降低了21.37%、14.58%、31.74%，但各指标均比猪油制备的蛋糕的差。综上，乳化猪油具有替代猪油应用于蛋糕制备的潜力，但仍需进一步深入探究乳化猪油组分与蛋糕中其他组分间的相互作用，进而提高蛋糕品质。To promote the application of emulsified lard in baked goods, the effects of liquorice extract and its components (glycyrrhizic acid and glabridin) on the oxidative stability of emulsified lard were analyzed. The emulsified lard was used in cake, and the effect of fat contents in emulsified lard on the quality of cake was investigated. The results showed that liquorice extract and its components markedly inhibited the oxidation rate of emulsified lard, and liquorice extract had the most significant inhibition effect. After storage at 40 ℃ for 28 d, the acid value, peroxide value and thiobarbital acid value of emulsified lard (fat content 80%) containing 0.02% liquorice extract decreased by 72.53%, 47.45% and 62.98% respectively, compared to emulsified lard without antioxidant. In addition, the expansion volume of the cake prepared with emulsified lard with 80% fat content increased by 99.75% compared to the cake prepared with emulsified lard with 50% fat content, and the hardness, elasticity and chewiness decreased by 21.37%, 14.58% and 31.74% respectively, but all indexes were worse than those prepared with lard. In conclusion, emulsified lard has the potential to replace lard in cake preparation, but further investigation of the interaction between emulsified lard components and other components in cake is needed to improve the quality of cake products.

This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating.