Archaeozoological Finds From The Excavations West Of Tell Qasille (Pp. 135–137),
2026
Israel Antiquities Authority
Archaeozoological Finds From The Excavations West Of Tell Qasille (Pp. 135–137), Moshe Sade
'Atiqot
Animal bones were found inside four of the tombs dated to Middle Bronze Age II. Each tomb contained the remains of one sheep/goat, usually within vessels. It seems that the people at this site raised cattle. A large number of donkey bones were also found. Sea shells were also present, probably due to the proximity of the site to the Mediterranean shore. Many animal bones were found in the Hellenistic-period assemblage.
Petrographic Analysis Of Pottery From A Middle Bronze Age Ii Site West Of Tell Qasille (Pp. 129–131),
2026
Israel Antiquities Authority
Petrographic Analysis Of Pottery From A Middle Bronze Age Ii Site West Of Tell Qasille (Pp. 129–131), Anat Cohen-Weinberger
'Atiqot
In this study, 32 vessels were examined from the Middle Bronze Age II settlement, tombs and kilns to determine the nature of the raw materials. Most of the samples were related to the same petrographic group, the nature of which points to a coastal origin. The results of this study suggest a homogenous raw material for the examined assemblage.
Anthropological Remains From A Middle Bronze Age Ii Site West Of Tell Qasille (Pp. 133–134),
2026
Israel Antiquities Authority
Anthropological Remains From A Middle Bronze Age Ii Site West Of Tell Qasille (Pp. 133–134), Yossi Nagar
'Atiqot
The human skeletal remains from the Middle Bronze Age II graves were fragmentary, in a poor state of preservation. At least 26 individuals were identified, including infants, children, sub-adults and adults of both sexes, indicating a normal civilian population.
A Middle Bronze Age Ii Site West Of Tell Qasille (Pp. 65–128),
2026
Israel Antiquities Authority
A Middle Bronze Age Ii Site West Of Tell Qasille (Pp. 65–128), Raz Kletter
'Atiqot
The site remains comprise a cemetery, two pottery kilns and a settlement dating to Middle Bronze Age II. Ten burials were excavated, all except one (T800) were rectangular pit-graves dug into kurkar sandstone. Each grave contained one to three individuals; T800, which was round, contained seven individuals in secondary deposition. The average grave assemblage comprised about ten pottery vessels, which were usually placed in a row next to one long side of the burial. The pottery kilns are almost identical in size, direction and structure. They are of the vertical type, with two main superimposed parts: a combustion chamber and …
Chalcolithic Burial Sites At Ma‘Abarot And Tel Ifshar (Pp. 45–63),
2026
Israel Antiquities Authority
Chalcolithic Burial Sites At Ma‘Abarot And Tel Ifshar (Pp. 45–63), Yosef Porath
'Atiqot
The two burial sites are located in the Sharon plain, south and north of Naḥal Alexander. The kidney-shaped cave at Ma‘abarot was hewn in the kurkar sandstone. All the burials in the cave were secondary. Of the 63 burials identified, 42 were placed in three types of ceramic vessels—house-shaped ossuaries, chest-shaped ossuaries and large domestic kraters—and 21, in ‘bone heaps’. The finds consisted of pottery vessels typical of the Chalcolithic period, e.g., V-shaped bowls and fenestrated bowls and bottles, and a flake from a flint digging tool. At Tel Ifshar, two burial places were discovered, both damaged by infrastructure work. …
A Chalcolithic Burial Cave At Eṭ-Ṭaiyiba (Pp. 1–44),
2026
Israel Antiquities Authority
A Chalcolithic Burial Cave At Eṭ-Ṭaiyiba (Pp. 1–44), Eli Yannai, Yosef Porath
'Atiqot
The cave, hewn in soft limestone, is of an irregular oval shape, with high margins that served as benches. A minimum of 38 ossuaries were found in the cave, some open and box-shaped, others closed and house-shaped; ossuary jars and kraters were also found. The ossuaries were decorated with plastic ornamentation, depicting pegs, noses, eyes and rope decoration, as well as painted ornamentation in various patterns, e.g., triangles, lines and arches. Funerary goods included only pottery vessels characteristic of the Chalcolithic period: V-shaped bowls, cornets, amphoriskoi, fenestrated pedestal bowls and cylindrical stands. It seems that the people buried in the …
Analysis Of Inorganic Element Content And Health Risk Assessment Of Ranunculi Ternati Radix From Different Origins,
2026
School of Pharmacy , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China
Analysis Of Inorganic Element Content And Health Risk Assessment Of Ranunculi Ternati Radix From Different Origins, Li Juan, Geng Xiaotong, Yao Weijie, Zhou Tao, Bi Jingjing
Food and Machinery
[Objective] The variations in inorganic element content and the safety of heavy metals and harmful elements in Ranunculi ternati radix from different origins were investigated. [Methods] The quantitative analysis of 24 elements in the samples was performed by inductively coupled plasma mass spectrometry (ICP-MS). Health risk assessment was conducted using estimated daily intake (EDI), target hazard quotient (THQ), and carcinogenic risk (CR). Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used for origin identification analysis and differential element screening. [Results] All 25 Ranunculi ternati radix samples from different origins contain abundant macronutrients (K, Na, Ca, and Mg) …
Effects Of Various Extraction Methods On The Performance Of Corn Fiber Gum-Pea Protein Composite Gels,
2026
Food Science and Pharmacy College , Zhejiang Ocean University , Zhoushan , Zhejiang 316022 , China
Effects Of Various Extraction Methods On The Performance Of Corn Fiber Gum-Pea Protein Composite Gels, Wu Chenglong, Jiang Zhili, Huang Lilin, Tang Leiming, Sun Xiaohong
Food and Machinery
[Objective] This study aims to investigate the effects of three extraction methods - alkaline extraction, enzymatic extraction, and acid extraction - on the properties of corn fiber gum (CFG)-pea protein composite gels. [Methods] CFG was extracted from corn bran using the three methods. The gel strength, water-holding capacity, rheological properties, and microstructure of the CFG-pea protein composite gels are evaluated. [Results] The CFG extracted by enzymatic extraction increases the gel strength of pea protein gels from (27.20±2.45) g to (65.80±2.67) g, and the water-holding capacity from (40.60±3.40)% to (75.80±5.10)%. Additionally, it forms a more compact and ordered network structure with …
Dynamic Evolution Law Of Volatile Flavor Components During The Aging Process Of Sauce-Flavored Baijiu,
2026
Institute of Agro-products Processing and Design , Hainan Academy of Agricultural Sciences , Haikou , Hainan 571100 , China;College of Food Science and Technology , Yunnan Agricultural University , Kunming , Yunnan 650051 , China
Dynamic Evolution Law Of Volatile Flavor Components During The Aging Process Of Sauce-Flavored Baijiu, Dai Jiahui, Wang Yanan, Kang Xiaoning, Dai Wenting, Wang Shiping
Food and Machinery
[Objective] To investigate the aroma changes of sauce-flavored Baijiu during different aging periods, and to provide a theoretical basis for Baijiu aroma analysis and modern processing technology research. [Methods] Electronic nose, gas chromatography -mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed. Sauce-flavored Baijiu with different aging times (original liquor, 1-year aged, and 5-year aged) was used as the research objects. Combined with multivariate statistical methods, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS -DA), the differences in volatile flavor compounds of Baijiu with different aging times were analyzed. [Results] A total of 1 …
Effect Of Cultivation Methods On Volatile Components In Morchella Esculenta,
2026
Guizhou Institute of Mountain Resources , Guizhou Academy of Sciences , Guiyang , Guizhou 550002 , China
Effect Of Cultivation Methods On Volatile Components In Morchella Esculenta, Liu Ni, Jiang Bo, Li Lang
Food and Machinery
[Objective] To comprehensively reveal the flavor and quality characteristics, and differences of Morchella esculenta under different cultivation methods, and systematically evaluate their volatile aroma components. [Methods] Qualitative and quantitative analyses are conducted on volatile aroma components in M. esculenta cultivated in greenhouses, under forests, and in caves in the vicinity of FAST by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) techniques. The contribution of different components to the overall flavor is assessed by the relative odor activity value (ROAV) method. Based on this, principal component analysis and cluster analysis are conducted, achieving a comprehensive evaluation of the flavor …
Microwave-Assisted Enzymatic Hydrolysis Of Tibetan Sheep Blood Protein And Analysis Of Product Characteristics,
2026
College of Food Science , Xizang Agricultural and Animal Husbandry University , Nyingchi , Xizang 860000 , China;Provincial-Ministerial Co-Constructed Collaborative Innovation Center for Tibetan Special Agricultural and Animal Husbandry Resources , Nyingchi , Xizang 860000 , China
Microwave-Assisted Enzymatic Hydrolysis Of Tibetan Sheep Blood Protein And Analysis Of Product Characteristics, Yu Xilu, Gu Xuedong, Chen Yujin, Zhang Hongxin, Ciren Danzhu
Food and Machinery
[Objective] This study aims to utilize fresh Tibetan sheep blood as raw material, investigate the enhancing effect of microwave-assisted technology on enzymatic hydrolysis efficiency, and achieve high-value utilization of Tibetan sheep blood. [Methods] A microwave-assisted trypsin hydrolysis method is employed to enzymatically hydrolyze the proteins. The optimal hydrolysis conditions are established through single-factor experiments and response surface methodology. The resulting hydrolysates are characterized using scanning electron microscopy (SEM) and a fully automated amino acid analyzer. [Results] The optimal hydrolysis conditions are determined as follows: microwave temperature of 40 ℃, microwave time of 50 min, enzymatic hydrolysis time of 240 min, …
Establishment Of An Indirect Competitive Elisa For Sulfadimethoxine,
2026
College of Food and Bioengineering , Henan University of Science and Technology , Luoyang , Henan 471000 , China;Henan International Joint Laboratory of Food Green Processing and Quality Safety Control , Luoyang , Henan 471000 , China
Establishment Of An Indirect Competitive Elisa For Sulfadimethoxine, Han Lu, Huang Mingyue, Yu Xiang, Li Sijia, Cao Jinbo, Wang Yao, Kang Huaibin
Food and Machinery
[Objective] To establish an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for the detection of sulfadimethoxine (SDM) in animal-derived foods. [Methods] An artificial antigen is synthesized by conjugating SDM with carrier proteins by the diazotization method. A highly sensitive antibody against SDM is prepared by immunizing animals. Based on this, an ic-ELISA is established and the detection system is optimized. Its detection performance is characterized, and spiked recovery tests are carried out. [Results] When the concentration of the coating antigen is 0.500 μg/mL, the dilution ratio of the horseradish peroxidase-labeled goat anti-rabbit secondary antibody is 1:5000, the reaction time of the …
Authenticity Identification Of Camellia Seed Oil Based On Gas Chromatography And Chemometrics,
2026
College of Food Science and Engineering , Northwest A & F University , Xianyang , Shaanxi 712100 , China
Authenticity Identification Of Camellia Seed Oil Based On Gas Chromatography And Chemometrics, Li Jingyan, Li Qin, Han Bo, Zhang Ruixue
Food and Machinery
[Objective] To establish a method for authenticity identification of camellia seed oil. [Methods] The fatty acid composition of camellia seed oil and six common vegetable oils are determined by gas chromatography. Principal component analysis (PCA) is employed to explore the distribution patterns of fatty acids among the vegetable oils and to screen for potentially adulterated oils. Partial least squares discriminant analysis (PLS-DA) is applied to establish a model between fatty acid profiles and actual adulterated oils. Finally, multiple stepwise linear regression analysis is used to establish quantitative analysis models for adulteration in camellia seed oil. [Results] Among the six common …
Migration Volume Determination And Migration Patterns Of 11 Antioxidants From Degradable Polylactic Acid Straws,
2026
Guangdong Testing Institute of Product Quality Supervision , Foshan , Guangdong 528300 , China
Migration Volume Determination And Migration Patterns Of 11 Antioxidants From Degradable Polylactic Acid Straws, Luo Minting, Wu Zhihang, Hu Tengxin, Xu Qingpeng
Food and Machinery
[Objective] To establish a method for authenticity identification of camellia seed oil. [Methods] The fatty acid composition of camellia seed oil and six common vegetable oils are determined by gas chromatography. Principal component analysis (PCA) is employed to explore the distribution patterns of fatty acids among the vegetable oils and to screen for potentially adulterated oils. Partial least squares discriminant analysis (PLS-DA) is applied to establish a model between fatty acid profiles and actual adulterated oils. Finally, multiple stepwise linear regression analysis is used to establish quantitative analysis models for adulteration in camellia seed oil. [Results] Among the six common …
Determination Of Five Fluorescent Whitening Agents In Prepared Dishes By Gel Permeation Chromatography-High Performance Liquid Chromatography,
2026
Center for Disease Control and Prevention of Yancheng , Yancheng , Jiangsu 224000 , China;Yancheng Center of Jiangsu Food Safety Risk Monitoring , Yancheng , Jiangsu 224000 , China
Determination Of Five Fluorescent Whitening Agents In Prepared Dishes By Gel Permeation Chromatography-High Performance Liquid Chromatography, Li Bingbing, Wang Chunlei, Huang Zhenzhen, Dai Li, Wang Kun
Food and Machinery
[Objective] To establish a method for the determination of five fluorescent whitening agents (FWAs) in prepared dishes using gel permeation chromatography combined with high-performance liquid chromatography (GPC-HPLC). [Methods] The prepared dish samples were homogenized, ultrasonically extracted with acetonitrile, purified and reconstituted by GPC, then filtered before being analyzed by HPLC. The separation was performed on a Waters Symnetry Shield PR-C18 column (4.6 mm ×250 mm, 5.0 µm) using acetonitrile and water as the mobile phase with gradient elution. [Results] The five FWAs in the prepared dishes showed good linearity within the range of 2~500 µg/L, with correlation coefficients greater than …
Determination Of Migration Level Of 4-Methyl- 1-Pentene And 1-Decene From Food Contact Materials Using Headspace-Gas Chromatography,
2026
Hunan Provincial Institute of Product and Goods Quality Inspection , Changsha , Hunan 410007 , China
Determination Of Migration Level Of 4-Methyl- 1-Pentene And 1-Decene From Food Contact Materials Using Headspace-Gas Chromatography, Liu Afang, Chen Ranbing, Li Zheng, Kang Feng, Zhao Jinyao
Food and Machinery
[Objective] This study aims to establish an analytical method for detecting the migration levels of 4-methyl-1-pentene and 1-decene monomers from food contact materials into four food simulants, including 4% acetic acid, 10% ethanol, 20% ethanol, and 50% ethanol. [Methods] Chromatographic columns of different polarities and specifications are compared to select the optimal column. The headspace equilibrium temperature and equilibrium time are optimized using peak area as the evaluation index. Methodological validation is performed by conducting recovery experiments at low, medium, and high spiking levels using the soaking solutions of the negative sample of the four food simulants as the matrix, …
A Surface Defect Detection Model For Fused Images Of Fruits Based On Improved Resnet 18,
2026
College of Information and Management Science , Henan Agricultural University , Zhengzhou , Henan 450046 , China;Henan International Joint Laboratory of Agricultural Big Data and Artificial Intelligence , Zhengzhou , Henan 450046 , China
A Surface Defect Detection Model For Fused Images Of Fruits Based On Improved Resnet 18, Si Haiping, Zhao Wenrui, Zhao Yuyang, Li Tingting, Fernado Bacao, Li Yanling
Food and Machinery
[Objective] To enhance the accuracy of detecting fruit surface defects caused by minor mechanical friction during transportation. [Methods] A surface defect detection model for fused images of fruits based on improved ResNet 18 is proposed. To address the challenge of multi-scale feature extraction, the model incorporates a MELA module designed to capture image details more comprehensively. Additionally, an energy function-based regularization loss function is introduced to collaboratively optimize the training process alongside the cross-entropy loss function. Furthermore, a transfer learning strategy is employed to mitigate overfitting. [Results] Experimental results demonstrated that the improved model exhibits exceptional performance in fruit surface …
Application Of Slow-Release Plant Essential Oil Preservative Combined With Electron Beam Irradiation In The Preservation Of Shanghai Sand Pears (Pyrus Pyrifolia Nakai ),
2026
Shanghai Shuneng Irradiation Technology Co ., Ltd., Shanghai 201401 , China;Shanghai Academy of Agricultural Sciences , Shanghai 201106 , China
Application Of Slow-Release Plant Essential Oil Preservative Combined With Electron Beam Irradiation In The Preservation Of Shanghai Sand Pears (Pyrus Pyrifolia Nakai ), Yue Ling, Lei Lei, Kong Qiulian, Zheng Qi, Yan Weiqiang
Food and Machinery
[Objective] To investigate the regulatory effects of a composite preservation technology combining slow-release plant essential oil (SPEO) with electron beam irradiation on the storage quality and physiological metabolism of Shanghai sand pears (Pyrus pyrifolia Nakai). [Methods] The fruits of Shanghai sand pear variety 'Cuiguan' are used as test materials. The experiment is conducted with four groups: control, 0.5 kGy electron beam irradiation, SPEO, and 0.5 kGy electron beam irradiation + SPEO. During storage, quality parameters including fruit firmness, weight loss rate, total soluble solids (TSS) content, titratable acid content, and vitamin C (VC) content, as well as physiological metabolism indicators …
Effect Of Brewing Methods On Colloidal Particle Properties And Antioxidant Characteristics Of Coffee,
2026
College of Food and Bioengineering , Fujian Polytechnic Normal University , Fuqing , Fujian 350300 , China;Shanghai Institutes for Biological Sciences Chinese Academy of Sciences-Zhejiang Gongshang University Joint Centre for Food and Nutrition Research , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
Effect Of Brewing Methods On Colloidal Particle Properties And Antioxidant Characteristics Of Coffee, Gao Guanzhen, Rao Pingfan, Han Cheng, Wang Huiqin, Shan Yunhui
Food and Machinery
[Objective] To investigate the effects of three typical brewing methods - hand drip, French press, and Turkish coffee - on the chemical composition, colloidal structure, and antioxidant activity of coffee, and to elucidate the mechanism of colloidal particles in the delivery of bioactive compounds. [Methods] Three types of coffee samples are prepared using the respective brewing methods. Their physicochemical components are determined and colloidal properties are characterized. The true solution phase and colloidal phase are separated by ultrafiltration, and their in vitro chemical and intracellular antioxidant activities are comparatively evaluated. [Results] Turkish coffee exhibits the highest extraction yield, but thermal …
Dynamic Changes Of Major Non-Volatile Components During Gongfu Black Tea Processing,
2026
Hunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines , Hunan Academy of Agricultural Sciences , Changsha , Hunan 410125 , China
Dynamic Changes Of Major Non-Volatile Components During Gongfu Black Tea Processing, Deng Ming, Chen Liang, Liu An, Wei Dongning, Wu Wenliang, Wu Xiaofen, Qi Hui
Food and Machinery
[Objective] To investigate the dynamic changes in the major non-volatile chemical components during the processing of Jianghua Kucha 21-3 Gongfu black tea. [Methods] Fresh one-bud-two-leaf autumn tea leaves of Jianghua Kucha 21-3 were used as raw materials. Samples at different processing stages were obtained by liquid nitrogen pre-freezing and freeze-drying. The mass fractions of water extract, tea polyphenols, catechins, theaflavins (TFs), thearubigins (TRs), theabrownins (TBs), caffeine, theanine, free amino acids, and soluble sugars were determined. Additionally, sensory evaluation was conducted on Gongfu black tea processed with different fermentation durations. [Results] During processing, the mass fraction of water extract in Jianghua …
