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Summary: Total antioxidant capacity (TAC) holds immense importance in evaluating the milk quality. However, achieving accuracy and comparability in TAC measurement requires a thorough examination of detection methods and the constituents of antioxidants. This research focussed on developing TAC evaluation system tailored for processed milk, and the applicability of four assays (ABTS, FRAP, DPPH and ORAC) was examined, considering their compatibility with antioxidants. For fractionated milk, defatting and deproteinisation processes targeted reduced fat‐soluble (phospholipids by 88.75%) and water‐soluble (ascorbic acid and riboflavin by 55.22% and 63.85%) components, respectively. ORAC assay proved effective for detecting deproteinised milk, whereas DPPD assay displayed heightened sensitivity to alterations in milk fat antioxidants. Regarding pressure‐ and heat‐treated milk, homogenisation increased the availability of phosphatidylcholine (36.59–57.53 mg/L) and sphingomyelin (5.56–10.35 mg/L). However, the TAC of heat‐treated milk experienced a significant reduction due to the degradation of various fat‐soluble antioxidants. ORAC and ABTS assays were found suitable for assessing homogenised and heat‐treated milk, respectively. The peroxide value of reconstituted processed milk fell within the range of 98.48%–104.57% compared to untreated whole milk, affirming the accuracy of key antioxidants and detection methods. This study provides valuable insights for the meticulous assessment and enhancement of antioxidant capacity in milk. [ABSTRACT FROM AUTHOR]

• Yeast extract amino acids can shape the fermentation microbiota of soy sauce. • Yeast extract amino acids boost the competitiveness of aroma-producing microbiota. • The best mass ratio of neutral: acidic: basic amino acids is 58:27:15. • The best amino acid formula can increase the malt aroma of soy sauce by 52.6%. Yeast extracts, of which amino acids are the main component, can be directly applied to improve the flavor of final soy sauce. In this study, the potential of commercial yeast extracts was explored from amino acid approach to enhance the flavor quality of soy sauce by shaping the core fermentation microbiota. Alkaline and neutral amino acids favored the competitive benefits of flavor-producing bacteria, while acidic amino acids promoted the stress resistance of the fermentation microbiota, especially the abundance of Lactobacillus , which increased to 18.03–23.78% and became the predominant microbiota. The mass ratio of neutral-nonpolar: neutral-polar: acidic: alkaline amino acids was 40: 18: 27: 15, which provided the optimal improvement of soy sauce aroma. The formulation and activated the metabolic pathways of 3-methyl-1-butyraldehyde, 3-methyl-1-butanol and 2-methyl-1-propanol through Leu and Ile, resulting in a 52.6% increase in malt-like aroma. This study provides a new idea for the regulation of soy sauce fermentation. [ABSTRACT FROM AUTHOR]

Rb 2 GeF 6 :Mn 4+ red phosphor was synthesized by ion exchange method, and its crystal structure and luminescent properties were investigated in detail. Rb 2 GeF 6 :Mn 4+ has sharp red emissions with high thermal stability under the blue light excitation. White light-emitting diode ( w -LED) based on this red phosphor exhibits intense warm white light with excellent optical performances ( T c = 3746 K, R a = 86.1), so Rb 2 GeF 6 :Mn 4+ might be a potential candidate for warm w -LED. [ABSTRACT FROM AUTHOR]

Vinegar is a kind of fermented food condiments, which includes many regional products and involves abundant microbial resources. However, spontaneous fermentation cannot ensure consistent quality of vinegar, relatively little is known about the complexity of the microbiota involved in quality. Therefore, this review aim to explore that the role of microbiota in sediments, flavor compounds and bioactive substances. On this basis, we determined that raw materials, initial microbial composition and environmental factors are the driving forces of the fermentation process. Furthermore, we have revealed the core microorganism reaction mechanism under the driving forces. It can guide the design of the microbiota for vinegar fermentation, and to ensure the consistent of vinegar quality. This review will provide control strategies to monitor, control, and improve the safety, flavor, and health benefits of vinegar. [Display omitted] • To reveal the microbial metabolic network of vinegar quality. • The driving forces affecting the spontaneous fermentation are put forward. • The control biotransformation mechanisms through driving forces are obtained. • Driving forces physiological feedback guides the design of core microorganisms. [ABSTRACT FROM AUTHOR]

Acidic vinegar residue (VR) and toxic hexavalent chromium (Cr(VI)) are unfavorable substances due to their toxicity against the environment. In this study, modified biochar was prepared to investigate the removal mechanisms of Cr(VI). The results showed that ZnCl 2 could yield highly aromatic products with improved pore structures. The adsorption capacity of modified biochar reached the highest efficiency (236.81 mg g−1) when the mass ratio of ZnCl 2 /VR was 1, which is higher than the control (9.96 mg g−1). In addition, Cr(VI) adsorption coexisted with physical and chemical adsorption. The mechanisms of modified biochar to Cr(VI) removal included electrostatic attraction, pore filing, reduction and surface complexation. Notably, as a fermented product, VR biochar was a nitrogen-rich product; the formation of the amino group could provide a direct solid site for Cr(VI) adsorption. Subsequently, amorphous silica could be converted into silanol to provide additional adsorption sites. This work establishes the theoretical basis for efficient Cr(VI) removal and VR reuse. [Display omitted] • Vinegar residue biochar (VB) is nitrogen and silicon-rich product. • ZnCl 2 can inhibit the production of toxic nitriles in biochar. • Modified VB exhibits excellent ability to remove Cr (VI) (236.81 mg g−1). • Si-O of VB can be converted into Si-OH to provide indirect adsorption sites. • Mechanisms of Cr(VI) removal included physical and chemical adsorption. [ABSTRACT FROM AUTHOR]

• Tetragenococcus is the dominant microorganism in Beitang shrimp paste (BSP). • The bacterial community structures of BSP fermented by whole shrimp were similar. • Psychrobacter is closely related to the ester characteristics in H. • Halanaerobium and Streptococcus promotes the production of pyrazine in S. • Tetragenococcus is correlated with acids which improved the sour aroma of M. Beitang shrimp paste (BSP) is fermented by different parts of shrimp, such as the head (H), meat (M), or the whole shrimp (S and W). Microbial communities of BSP were dominated by Firmicutes and Proteobacteria at the phyla level and Tetragenococcus at the genus level. However, the microbial diversity of M was the lowest than the others. Non-dominant bacterial communities were presented by a mutual symbiotic model in BSP fermentation. Tetragenococcus , Halanaerobium , Streptococcus , and Brevundimonas were positively correlated with the biosynthesis of amino acids, fatty acids, and metabolic cofactors; Marinilactibacillus and Pseudomonas might be the main contributors to inorganic sulfides, nitrogen oxides, and long-chain alkanes in BSP; Psychrobacter was closely related to the ester characteristics of methyl palmitoleate and methyl hexadecanoate in H. Halanaerobium and Streptococcus promoted the production of pyrazines in S. Tetragenococcus was positively correlated with acetic acid, decanoic acid, and palmitic acid that improved the sour aroma of M. The relationship between bacteria and aroma formation under different raw materials was expected to improve the quality of BSP. [ABSTRACT FROM AUTHOR]

For two‐dimensional (2D) layered material heterojunctions, dynamic modulation of band alignments allows for the design of devices with flexible multi‐functional applications. In this paper, a device structure is presented based on a MoTe2/SnSe2 field‐effect transistor. By applying a bias voltage to the electrostatic gate, the gate voltage is adjusted from negative to positive, causing the heterojunction to transition from type‐III band alignment to type‐II band alignment. The working mechanism and device performance of the heterojunctions with different band alignments are investigated. The device exhibited outstanding detection range (from ultraviolet to infrared), detectivity (2.42 × 109 Jones), and speed (1.3 ms). Under a positive gate voltage, a higher ratio of light current to dark current (2×103) is achieved. To further demonstrate the potential of the high‐performance devices, their reliability is confirmed through their performance in image recognition using deep learning. [ABSTRACT FROM AUTHOR]

The telepresence service (TPS) leverages advanced communication, virtual reality, and cooperative web technologies to provide remote engaged users an immersive experience of being fully present, which are widely used in teleconferencing, remote surgery, and hazardous environment exploration. The common feature of TPS-based applications lies in that the users' experiences heavily depend on the quality of interactive multimedia services, that is, most deliveries of multimedia contents are mission-critical, as well as time-critical, to ensure the control and operation accuracy for telerobots. Therefore, the delivery performance of multimedia contents over heterogeneous networks becomes the primary concern in the TPS system design, especially for those delay sensitive applications, like remote surgery and environment exploration. In this paper, we incorporate video processing tools with the network simulator to design and implement a joint emulation system, named as the virtual media network (ViMediaNet), through which, the TPS designer can readily deploy the TPS system over a heterogeneous network virtualized by the network emulator, investigate the critical network performance metrics in the multimedia content delivery, such as transmission delay and packet jitter, and observe control results in real time. To verify the capability of ViMediaNet in emulating the real-setting TPS system, we take a mobile device based vision navigation system as an example to evaluate performance impacts of the rate adaptation technology in the telerobot control. The experimental results reveal that the adaptive video streaming is a promising solution to significantly enhance the control accuracy of telerobots in TPS systems. [ABSTRACT FROM AUTHOR]

Two-dimensional materials and their heterojunctions have received extensive attention in fundamental and applied research of photonics, electronics, and spintronics. Herein, we stacked SnS2, FePS3, and graphene (Gr) nanosheets into SnS2/FePS3/Gr van der Waals heterojunction, which exhibits broadband photoresponse from an ultraviolet region (405 nm) to an infrared region (850 nm) in atmosphere at room temperature. It was found that the dominated carrier of SnS2/FePS3 and SnS2/FePS3/Gr hererojunction was different in the electrical transport. The photoresponsivity of SnS2/FePS3/Gr heterojunction was about two orders of magnitude higher than that of SnS2 and FePS3 and SnS2/FePS3 heterojunction. The response time of SnS2/FePS3/Gr heterojunction was slightly shorter than that of SnS2/FePS3 heterojunction and two orders of magnitude shorter than that of SnS2 and FePS3 under the 450 nm laser. The high responsivity and short response time of SnS2/FePS3/Gr heterojunction should be attributed to the type II band alignment and short channel distance in the vertical direction where electrons and holes can be separated and transit fast. Our result offered an opportunity for realization of the high-performance and broadband photodetector. [ABSTRACT FROM AUTHOR]

The addition of soy sauce residue (SSR) during soybean paste fermentation usually reduces the flavor quality due to high content of fibers. Steam explosion (SE) pretreatment is an effective way to promote the fiber degradation. In this study, SE-pretreated SSR was investigated and exploited during soybean paste fermentation. SE pretreatment increased the numbers of holes and the surface irregularity, resulting in a more pronounced wrinkled surface and looser internal structure than other pretreatments. Over half of cellulose and 10 percentage of hemicellulose were released from the dense structure of SE-pretreated SSR. The addition of 3–10 percentage of the SE-pretreated SSR was more suitable for soybean paste fermentation. The flavor formation of SSR during soybean paste fermentation was enhanced by SE pretreatment. In brief, SE pretreatment of SSR improve the quality of soybean paste. • The dense structure of soy sauce residue was destroyed by steam explosion (SE). • A clearer wrinkled surface and looser inner structure can be formed by SE. • More cellulose and hemicellulose were exposed by SE pretreatment. • Soybean paste flavor was improved by adding 3–10% SE pretreated soy sauce residue. • SE pretreated soy sauce residue was more suitable for soybean paste fermentation. [ABSTRACT FROM AUTHOR]

Steam explosion (SE) can improve the degradation efficiency of macromolecules such as defatted soybean meal (DSM). In this study, the physicochemical properties and the fermentation characteristics of SE-pretreated DSM were investigated. As shown by scanning electron microscopy (SEM), the dense structure of DSM was clearly cracked with larger voids. Under the pressure of 1.5 MPa, cellulose and hemicellulose were degraded by 50.7% and 71.1% respectively. When DSM treated with different SE pressure was applied to the soy sauce fermentation process, the content of amino acid nitrogen was increased 2-folds higher compared to the control, and the fermentation time has been greatly reduced. Simultaneously, the alcohols content of SS-1.5 sample was more than three times that of the control, particularly in the production of higher alcohols such as 2-methyl-1-butanol. The aldehydes, which contribute to the fruity and smoky-like aroma of soy sauce, increased significantly in both content and types (e.g., decanal, isobutyraldehyde, and 2-methylbutyraldehyde). The typical umami flavor and sauce-like aroma of soy sauce were considerably improved after SE-pretreated DSM. Taken together, SE pretreatment improved the utilization rate of raw materials and the quality of soy sauce flavor. [Display omitted] • Steam explosion (SE) destroys the structure of defatted soybean meal (DSM). • SE pretreatment enhances the soy sauce volatile flavor compounds. • SE pretreatment shortens the fermentation time of soy sauce by half. • The contents of reducing sugar and amino acid nitrogen were increased. [ABSTRACT FROM AUTHOR]

A growing body of evidence suggests that the lip products are polluted by heavy metals, which would inevitably cause safety problems with long-term exposure, but few studies have focused on their deeper health risk assessments. This study sets out to identify the lip cosmetics in good sale from Chinese e-commerce market utilizing Python crawler and then explore the probabilistic health risks caused by 6 trace elements in 34 most popular lip cosmetics with Monte Carlo simulation. The results found that there was no obvious non-carcinogenic risk to humans. As for high users, the carcinogenic risk levels of Cr exceeded the acceptable risk recommended by USEPA, approximately 10% and 25% for lipsticks and lip glosses, respectively. Cr was regarded as the priority metal for risk control in the present study. Finally, it was recommended that the minimum use period limit for using up one lip product ranged from 0.54 months to 5.74 months. Overall, this study appears to be the first to conduct a probabilistic health risk assessment of trace elements in lip products, which would be of significance for policy makers to take effective strategies to minimize exposure health risk and contamination. ga1 • It is the first study to conduct probabilistic health risk assessments of trace elements in lip cosmetics based on Python. • Lip balms accumulated relatively lower metal levels compared with others except for Pb. • Over 10% of the integrated cancer risks of Cr for high users exceeded the acceptable limit. • It was recommended the use period for using up one lipstick was no less than 5.74 months. [ABSTRACT FROM AUTHOR]

An internal parallel coupling scheme was developed for the coupling between high-fidelity neutronics code NECP-X and the sub-channel thermal-hydraulic code CTF. A new coupling iteration scheme is proposed based on NECP-X/CTF, in which CTF will run after each transport sweep of NECP-X. The interface is developed for both CTF and NECP-X to transfer data via memory rather than files. Based on the newly developed high-fidelity neutronics/thermal-hydraulic coupling system NECP-X/CTF, the impact of the hydraulic cross-flow model, heat conduction model and gap conductance model was studied by calculating the VERA hot full power assembly and core cases. The numerical results show that the internal parallel coupling method is an effective approach for reactor core coupling simulation for the steady state calculation, the new coupling iteration method is more efficient than the traditional Picard iteration method. The sensitivity analysis demonstrates that the cross-flow and gap conductance are very important in coupling for the neutronics and thermal-hydraulic coupling. [ABSTRACT FROM AUTHOR]