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| 1 | Microbial Remediation and Optimization of Oil Polluted Wetlands at Dalian Bay in China显示文摘Objective The wetland at Dalian Bay in the Northeast of China has been polluted by oil severely. The effect of various microbes and operation parameters on the bioremediation of oil-polluted wetlands at Dalian Bay was investigated and reported previously. In the study, other operation conditions related to the status of medium were investigated via statistical experimental design and analysis and a necessary information is involved to use micro-technology in the application. Methods The method used involved the direct inoculation of selected bacteria, which were capable of degrading oil. The operation conditions were further optimized and evaluated by gravimetrical assay. Results The optimal pH and temperature for the studied bacteria to degrade the existing oil pollutants were established as pH 8.0 and 27℃. The mixed of various bacteria showed better results in terms of oil degradation than any single one. Among the selected four factors, disturbance, oxidant, nutrients, and biosurfactant, the former two contributed more impacts on the oil degradation in the early stage of process, while the latter two became the limiting factors in the late stage. Three sets of optimal conditions were obtained for each individual stage, but no one was suitable for the overall process. Conclusion The study demonstrated the technical feasibility of using direct inoculation into the contaminated soil samples to remove oil pollutants. It suggested that the operation conditions should be monitored and adjusted during the different stages of bio-reactions in the process to achieve the best result of oil degradation. | LEI-CHANG HUANG SHU-HONG YE YU ZHANG YAO OLIVE LI XIANG-RONG WANG DEWEN DING | 2007 | Biomedical and Environmental Sciences2007，20，5： | 3 |
| 2 | Edible insects as a means to address global malnutrition and food insecurity issues显示文摘Although unconventional in the USA,entomophagy,or the practice of consuming insects,can provide a nutritious relief to many malnourished people in developing countries.Edible insects are part of numerous traditional diets found in over 113 countries,including those in Asia,Africa,and South America.Currently,there are 2 billion people consuming over 2000 recorded edible insects.Many of these worldwide insects contain amounts of protein,fat,vitamins,and minerals comparable to commonly eaten livestock.With the popularity of crickets in both developing and developed countries and the nutrient density of locusts,these insects were of particular interest.Rice flour,made from a major food crop around the world,was used as an effective vehicle to deliver these insect ingredients.The use of inexpensive single-screw cold-forming extrusion technology,due to its capability of high production rate yet low capital and operating costs,was employed in making insect-fortified products.The feasibility of incorporating edible insect flours from cricket and locust in an extruded rice product has been demonstrated to be successful with acceptable shelf stability and sensory characteristics.Nutritionally,the insect rice products developed were energy dense(high fat content)and as an excellent source of protein.They also contained considerable amounts of dietary fibre and iron.Sensory evaluations involving 120 untrained panelists-suggested cricket formulations were well accepted compared with locust formulations.There is a positive outlook on the overall acceptance of entomphagy even in developed countries.As a staple food providing 20%of the world’s dietary energy and consumed by over 1 billion people,rice is an ideal vehicle to deliver nutrients carried by edible insects.The incorporation of insect flours in processed foods such as extruded rice products can greatly promote the consumer acceptance by disguising the‘yuck’factor associated with intact insects. | Jaynie Tao Yao Olive Li | 2018 | Food Quality and Safety2018，2，1： | 1 |
| 3 | Dietary fibre basics: Health, nutrition, analysis, and applications显示文摘Over the past decades,dietary fibre(DF)has been well studied with abundant evidence on its health benefits.Advances in nutritional studies always lead the way followed by the food applications.Food scientists and technologists then explored the applications of DF in a variety of food products through examination and utilization of fibres from various conventional and uncommon sources including agro-food processing by-products.However,the current intake levels of fibre and fibrerich foods are still far below recommended values in most nations worldwide.In addition,research is needed to substantiate different mechanistic effects of intrinsic,intact fibres presented originally in the food matrix and the isolated,refined fibre added back to the novel food products.Standardized quantification methods for DF are needed for various reasons including broad range of sources,complicated chemical structures,and ever-changing definitions from various regulatory bodies.On the other hand,there are more consumer demands for clean labels or precise information on daily values(DV%),alongside more restricted regulations for certain nutritional claims such as‘high fibre’.It is clear that all these demands create a practical pressure on professionals working in the food industry,particularly at quality assurance(QA)positions,on how to obtain reliable data from DF analysis to meet regulatory and labelling requirements.Fortunately,with the most recent Codex definition and advanced instruments that are capable to automate the analytical procedures and produce consistent results,it is foreseeable that global harmonization on DF studies can be achieved.Meanwhile,advanced processing technologies such as dry fractionation,enzymatic conversion,and micronization present promising opportunities for R&D professionals to advance the DF utilization and applications in functional food development. | Yao Olive Li Andrew R.Komarek | 2017 | Food Quality and Safety2017，1，1： | 1 |
| 4 | Feasibility and physics potential of detecting ^(8)B solar neutrinos at JUNO显示文摘The Jiangmen Underground Neutrino Observatory(JUNO)features a 20 kt multi-purpose underground liquid scintillator sphere as its main detector.Some of JUNO's features make it an excellent location for^8B solar neutrino measurements,such as its low-energy threshold,high energy resolution compared with water Cherenkov detectors,and much larger target mass compared with previous liquid scintillator detectors.In this paper,we present a comprehensive assessment of JUNO's potential for detecting^8B solar neutrinos via the neutrino-electron elastic scattering process.A reduced 2 MeV threshold for the recoil electron energy is found to be achievable,assuming that the intrinsic radioactive background^(238)U and^(232)Th in the liquid scintillator can be controlled to 10^(-17)g/g.With ten years of data acquisition,approximately 60,000 signal and 30,000 background events are expected.This large sample will enable an examination of the distortion of the recoil electron spectrum that is dominated by the neutrino flavor transformation in the dense solar matter,which will shed new light on the inconsistency between the measured electron spectra and the predictions of the standard three-flavor neutrino oscillation framework.IfDelta m^(2)_(21)=4.8times10^(-5);(7.5times10^(-5))eV^(2),JUNO can provide evidence of neutrino oscillation in the Earth at approximately the 3sigma(2sigma)level by measuring the non-zero signal rate variation with respect to the solar zenith angle.Moreover,JUNO can simultaneously measureDelta m^2_(21)using^8B solar neutrinos to a precision of 20% or better,depending on the central value,and to sub-percent precision using reactor antineutrinos.A comparison of these two measurements from the same detector will help understand the current mild inconsistency between the value of Delta m^2_(21)reported by solar neutrino experiments and the KamLAND experiment. | Angel Abusleme Thomas Adam Shakeel Ahmad Sebastiano Aiello Muhammad Akram Nawab Ali Fengpeng An Guangpeng An Qi An Giuseppe Andronico Nikolay Anfimov Vito Antonelli Tatiana Antoshkina Burin Asavapibhop João Pedro Athayde Marcondes de André Didier Auguste Andrej Babic Wander Baldini Andrea Barresi Eric Baussan Marco Bellato Antonio Bergnoli Enrico Bernieri David Biare Thilo Birkenfeld Sylvie Blin David Blum Simon Blyth Anastasia Bolshakova Mathieu Bongrand Clément Bordereau Dominique Breton Augusto Brigatti Riccardo Brugnera Riccardo Bruno Antonio Budano Max Buesken Mario Buscemi Jose Busto Ilya Butorov Anatael Cabrera Hao Cai Xiao Cai Yanke Cai Zhiyan Cai Antonio Cammi Agustin Campeny Chuanya Cao Guofu Cao Jun Cao Rossella Caruso Cédric Cerna Jinfan Chang Yun Chang Pingping Chen Po-An Chen Shaomin Chen Shenjian Chen Xurong Chen Yi-Wen Chen Yixue Chen Yu Chen Zhang Chen Jie Cheng Yaping Cheng Alexander Chepurnov Davide Chiesa Pietro Chimenti Artem Chukanov Anna Chuvashova Gérard Claverie Catia Clementi Barbara Clerbaux Selma Conforti Di Lorenzo Daniele Corti Salvatore Costa Flavio Dal Corso Christophe De La Taille Jiawei Deng Zhi Deng Ziyan Deng Wilfried Depnering Marco Diaz Xuefeng Ding Yayun Ding Bayu Dirgantara Sergey Dmitrievsky Tadeas Dohnal Georgy Donchenko Jianmeng Dong Damien Dornic Evgeny Doroshkevich Marcos Dracos Frédéric Druillole Shuxian Du Stefano Dusini Martin Dvorak Timo Enqvist Heike Enzmann Andrea Fabbri Lukas Fajt Donghua Fan Lei Fan Can Fang Jian Fang Marco Fargetta Anna Fatkina Dmitry Fedoseev Vladko Fekete Li-Cheng Feng Qichun Feng Richard Ford Andrey Formozov Amélie Fournier Haonan Gan Feng Gao Alberto Garfagnini Alexandre Göttel Christoph Genster Marco Giammarchi Agnese Giaz Nunzio Giudice Franco Giuliani Maxim Gonchar Guanghua Gong Hui Gong Oleg Gorchakov Yuri Gornushkin Marco Grassi Christian Grewing Maxim Gromov Vasily Gromov Minghao Gu Xiaofei Gu Yu Gu Mengyun Guan Nunzio Guardone Maria Gul Cong Guo Jingyuan Guo Wanlei Guo Xinheng Guo Yuhang Guo Paul Hackspacher Caren Hagner Ran Han Yang Han Miao He Wei He Tobias Heinz Patrick Hellmuth Yuekun Heng Rafael Herrera Daojin Hong YuenKeung Hor Shaojing Hou Yee Hsiung Bei-Zhen Hu Hang Hu Jianrun Hu Jun Hu Shouyang Hu Tao Hu Zhuojun Hu Chunhao Huang Guihong Huang Hanxiong Huang Qinhua Huang Wenhao Huang Xingtao Huang Yongbo Huang Jiaqi Hui Wenju Huo Cédric Huss Safeer Hussain Antonio Insolia Ara Ioannisian Daniel Ioannisyan Roberto Isocrate Kuo-Lun Jen Xiaolu Ji Xingzhao Ji Huihui Jia Junji Jia Siyu Jian Di Jiang Xiaoshan Jiang Ruyi Jin Xiaoping Jing Cécile Jollet Jari Joutsenvaara Sirichok Jungthawan Leonidas Kalousis Philipp Kampmann Li Kang Michael Karagounis Narine Kazarian Amir Khan Waseem Khan Khanchai Khosonthongkee Patrick Kinz Denis Korablev Konstantin Kouzakov Alexey Krasnoperov Svetlana Krokhaleva Zinovy Krumshteyn Andre Kruth Nikolay Kutovskiy Pasi Kuusiniemi Tobias Lachenmaier Cecilia Landini Sébastien Leblanc Frederic Lefevre Liping Lei Ruiting Lei Rupert Leitner Jason Leung Demin Li Fei Li Fule Li Haitao Li Huiling Li Jiaqi Li Jin Li Kaijie Li Mengzhao Li Nan Li Nan Li Qingjiang Li Ruhui Li Shanfeng Li Shuaijie Li Tao Li Weidong Li Weiguo Li Xiaomei Li Xiaonan Li Xinglong Li Yi Li Yufeng Li Zhibing Li Ziyuan Li Hao Liang Hao Liang Jingjing Liang Jiajun Liao Daniel Liebau Ayut Limphirat Sukit Limpijumnong Guey-Lin Lin Shengxin Lin Tao Lin Jiajie Ling Ivano Lippi Fang Liu Haidong Liu Hongbang Liu Hongjuan Liu Hongtao Liu Hu Liu Hui Liu Jianglai Liu Jinchang Liu Min Liu Qian Liu Qin Liu Runxuan Liu Shuangyu Liu Shubin Liu Shulin Liu Xiaowei Liu Yan Liu Alexey Lokhov Paolo Lombardi Claudio Lombardo Kai Loo Chuan Lu Haoqi Lu Jingbin Lu Junguang Lu Shuxiang Lu Xiaoxu Lu Bayarto Lubsandorzhiev Sultim Lubsandorzhiev Livia Ludhova Fengjiao Luo Guang Luo Pengwei Luo Shu Luo Wuming Luo Vladimir Lyashuk Qiumei Ma Si Ma Xiaoyan Ma Xubo Ma Jihane Maalmi Yury Malyshkin Fabio Mantovani Francesco Manzali Xin Mao Yajun Mao Stefano MMari Filippo Marini Sadia Marium Cristina Martellini Gisele Martin-Chassard Agnese Martini Davit Mayilyan Axel Müller Ints Mednieks Yue Meng Anselmo Meregaglia Emanuela Meroni David Meyhöfer Mauro Mezzetto Jonathan Miller Lino Miramonti Salvatore Monforte Paolo Montini Michele Montuschi Nikolay Morozov Pavithra Muralidharan Massimiliano Nastasi Dmitry VNaumov Elena Naumova Igor Nemchenok Alexey Nikolaev Feipeng Ning Zhe Ning Hiroshi Nunokawa Lothar Oberauer Juan Pedro Ochoa-Ricoux Alexander Olshevskiy Domizia Orestano Fausto Ortica Hsiao-Ru Pan Alessandro Paoloni Nina Parkalian Sergio Parmeggiano Teerapat Payupol Yatian Pei Nicomede Pelliccia Anguo Peng Haiping Peng Frédéric Perrot Pierre-Alexandre Petitjean Fabrizio Petrucci Luis Felipe Piñeres Rico Oliver Pilarczyk Artyom Popov Pascal Poussot Wathan Pratumwan Ezio Previtali Fazhi Qi Ming Qi Sen Qian Xiaohui Qian Hao Qiao Zhonghua Qin Shoukang Qiu Muhammad Rajput Gioacchino Ranucci Neill Raper Alessandra Re Henning Rebber Abdel Rebii Bin Ren Jie Ren Taras Rezinko Barbara Ricci Markus Robens Mathieu Roche Narongkiat Rodphai Aldo Romani Bedřich Roskovec Christian Roth Xiangdong Ruan Xichao Ruan Saroj Rujirawat Arseniy Rybnikov Andrey Sadovsky Paolo Saggese Giuseppe Salamanna Simone Sanfilippo Anut Sangka Nuanwan Sanguansak Utane Sawangwit Julia Sawatzki Fatma Sawy Michaela Schever Jacky Schuler Cédric Schwab Konstantin Schweizer Dmitry Selivanov Alexandr Selyunin Andrea Serafini Giulio Settanta Mariangela Settimo Muhammad Shahzad Vladislav Sharov Gang Shi Jingyan Shi Yongjiu Shi Vitaly Shutov Andrey Sidorenkov FedorŠimkovic Chiara Sirignano Jaruchit Siripak Monica Sisti Maciej Slupecki Mikhail Smirnov Oleg Smirnov Thiago Sogo-Bezerra Julanan Songwadhana Boonrucksar Soonthornthum Albert Sotnikov Ondrej Sramek Warintorn Sreethawong Achim Stahl Luca Stanco Konstantin Stankevich DušanŠtefánik Hans Steiger Jochen Steinmann Tobias Sterr Matthias Raphael Stock Virginia Strati Alexander Studenikin Gongxing Sun Shifeng Sun Xilei Sun Yongjie Sun Yongzhao Sun Narumon Suwonjandee Michal Szelezniak Jian Tang Qiang Tang Quan Tang Xiao Tang Alexander Tietzsch Igor Tkachev Tomas Tmej Konstantin Treskov Andrea Triossi Giancarlo Troni Wladyslaw Trzaska Cristina Tuve Stefan van Waasen Johannes van den Boom Guillaume Vanroyen Nikolaos Vassilopoulos Vadim Vedin Giuseppe Verde Maxim Vialkov Benoit Viaud Cristina Volpe Vit Vorobel Lucia Votano Pablo Walker Caishen Wang Chung-Hsiang Wang En Wang Guoli Wang Jian Wang Jun Wang Kunyu Wang Lu Wang Meifen Wang Meng Wang Ruiguang Wang Siguang Wang Wei Wang Wenshuai Wang Xi Wang Xiangyue Wang Yangfu Wang Yaoguang Wang Yi Wang Yifang Wang Yuanqing Wang Yuman Wang Zhe Wang Zheng Wang Zhimin Wang Zongyi Wang Apimook Watcharangkool Lianghong Wei Wei Wei Yadong Wei Liangjian Wen Christopher Wiebusch Steven Chan-Fai Wong Bjoern Wonsak Diru Wu Fangliang Wu Qun Wu Wenjie Wu Zhi Wu Michael Wurm Jacques Wurtz Christian Wysotzki Yufei Xi Dongmei Xia Yuguang Xie Zhangquan Xie Zhizhong Xing Benda Xu Donglian Xu Fanrong Xu Jilei Xu Jing Xu Meihang Xu Yin Xu Yu Xu Baojun Yan Xiongbo Yan Yupeng Yan Anbo Yang Changgen Yang Huan Yang Jie Yang Lei Yang Xiaoyu Yang Yifan Yang Haifeng Yao Zafar Yasin Jiaxuan Ye Mei Ye Ugur Yegin Frédéric Yermia Peihuai Yi Xiangwei Yin Zhengyun You Boxiang Yu Chiye Yu Chunxu Yu Hongzhao Yu Miao Yu Xianghui Yu Zeyuan Yu Chengzhuo Yuan Ying Yuan Zhenxiong Yuan Ziyi Yuan Baobiao Yue Noman Zafar Andre Zambanini Pan Zeng Shan Zeng Tingxuan Zeng Yuda Zeng Liang Zhan Feiyang Zhang Guoqing Zhang Haiqiong Zhang Honghao Zhang Jiawen Zhang Jie Zhang Jingbo Zhang Peng Zhang Qingmin Zhang Shiqi Zhang Tao Zhang Xiaomei Zhang Xuantong Zhang Yan Zhang Yinhong Zhang Yiyu Zhang Yongpeng Zhang Yuanyuan Zhang Yumei Zhang Zhenyu Zhang Zhijian Zhang Fengyi Zhao Jie Zhao Rong Zhao Shujun Zhao Tianchi Zhao Dongqin Zheng Hua Zheng Minshan Zheng Yangheng Zheng Weirong Zhong Jing Zhou Li Zhou Nan Zhou Shun Zhou Xiang Zhou Jiang Zhu Kejun Zhu Honglin Zhuang Liang Zong Jiaheng Zou | 2021 | Chinese Physics C2021，45，2： | 0 |
| 5 | Potential development of non-synthetic food additives from orange processing by-products-a review显示文摘Citrus is the largest fruit crop worldwide.Meanwhile,oranges account for 60 per cent of the total,with their main application in juice production.During orange juice production,about 50 per cent of the fresh orange weight is transformed into juice,with the remaining 50 per cent comprised of residue(peel,pulp,seeds,orange leaves and whole orange fruits that do not reach the quality requirements).With the resulting tons of orange by-products,there has been an initiative to research possible ways to reutilize and revalorize citrus waste.Orange pomace,the by-product from juicing process,is currently used to extract the essential oils for fragrance and flavor,and a majority of the waste is used as cattle feed;however,these applications do not account for all of the waste or capture all of its potential value.Meanwhile,these by-products are put into landfills at the owner's expense,and contribute to global warming through carbon emissions.On the other hand,orange by-products still contain many useful nutraceutical components,such as dietary fiber and phytochemicals,which could be utilized for value-added ingredients and new product development.Some research approaches in this area include the production of organic fertilizers and biofuels,or the extraction of essential oils,pectins,and antioxidant compounds.There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments.Orange pomace may be used for food product development as a'clean-laber,non-synthetic preservative,which rationalizes this review. | Erik S.Dassoff Jonathan X.Guo Yan Liu Selina C.Wang Yao Olive Li | 2021 | Food Quality and Safety2021，5，1： | 0 |
| 6 | Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta显示文摘Objectives:This study was to evaluate the feasibility of incorporating dietary fibre,from three distinctive sources-oat bran(OB),whole barley flour,and resistant starch(RS),into regular pasta formulations.Materials and Methods:The effects of these fibre sources on product quality and sensory properties were examined,when added at levels of 5,10,and 15 per cent(w/w,dry basis),respectively.A commercial pasta extruder was used to make spiral-shaped pasta(fusilli)for each formulation,and all samples were dried to be within shelf-stable moisture content[water activity(aw)below 0.4).Quality characteristics including total dietary fibre content,water uptake index,cooking loss,colour,and textural properties were measured for the samples made with optimized formulations.Consumer acceptance of fibre-enriched pasta products was determined using an affective ranking test.Results and Conclusions:The results demonstrated that fibre-enriched pasta could be produced by adding up to 15 per cent of dietary fibre into regular semolina-based pasta formulation,leading to acceptable products with matching characteristics of texture and colour compared to commercial products.Among the three fibre sources,OB offered better characteristics of texture and taste,while RS featured the most desired golden colour.Although all three addition levels resulted in acceptable products,the lower addition level(5 per cent)led to the highest preference from the sensory panel. | Silva Makhlouf Spencer Jones Shu-Hong Ye Martin Sancho-Madriz Bonny Burns-Whitmore Yao Olive Li | 2019 | Food Quality and Safety2019，3，2： | 0 |
| 7 | Optimization of unit operations for microencapsulating ferrous fumarate during scale-up of double fortification of salt with iron and iodine显示文摘Objectives:This study evaluates factors responsible for the floating of iron premix in double fortified salt(DFS),which initially affected the large-scale implementation of the salt fortification program in India,and provides solutions to the scale-up of the technology.Materials and Methods:To mitigate this time-sensitive scale-up challenge.First,the iron premix samples were obtained from the industrial scale-up pilot studies in India,evaluated for the impact of the amount of coating material(5 per cent,7.5 per cent,and 10 per cent(in weight)),type of formulation(soy stearin,SEPIFILM and hydroxypropyl methylcellulose),amount of titanium dioxide(25-35 per cent(in weight))used for color masking;Second,we studied the effect of change in the composition of the coating,from 10 per cent(in weight)soy stearin to a double coat with 5 per cent(in weight)hydroxypropyl methylcellulose and 5 per cent soy stearin or 10 per cent soy stearin and 1 per cent(in weight)lecithin mixture,on particle density,floating or sinking property of the iron premix,and on the stability of iodine in the DFS.Results:It was observed that the hydrophobic nature and the amount of soy stearin used for coating caused the floating issue.The double coating with 5 per cent hydroxypropyl methylcellulose and 5 per cent soy stearin was preferred because lecithin in soy stearin enhanced the moisture-aided adverse interaction between iron and iodine.Shelf-life storage studies proved over 80 per cent iodine retention after 12 months of storage in the DFS formulated with iron premix double-coated with hydroxypropyl methylcellulose and soy stearin.Conclusion:This proffered solution enabled the full implementation of the double fortification program in India. | Oluwasegun Modupe Kiruba Krishnaswamy Yao Olive Li Levente L.Diosady | 2021 | Food Quality and Safety2021，5，4： | 0 |
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