Process Optimization For Mixed Lactic Acid Bacteria Fermentation Of Xinjiang Thompson Seedless Grape Leaves And Antioxidant Activity Evaluation Of Fermentation Broth,
2026
School of Life Sciences , Xinjiang Normal University , Urumqi , Xinjiang 830017 , China
Process Optimization For Mixed Lactic Acid Bacteria Fermentation Of Xinjiang Thompson Seedless Grape Leaves And Antioxidant Activity Evaluation Of Fermentation Broth, Abula Kaidiriya, Rahman Nurgul, Wang Xiaoyi, Zhu Xiaoying, Chen Jianling
Food and Machinery
[Objective] To optimize the fermentation process of mixed lactic acid bacteria for grape leaves and to improve their antioxidant activity. [Methods] Using Lacticaseibacillus paracasei TM -27, Lactobacillus brevis KM -6, and Lactobacillus plantarum NG -120 as test strains, the optimal mixed strain ratio is selected by measuring pH, viable bacteria count, DPPH, ABTS+, and hydroxyl free radical scavenging rates, iron -reducing capacity, total polyphenol content, and total flavonoid content. Furthermore, key fermentation process parameters are optimized via single -factor experiments combined with response surface methodology. [Results] The optimal fermentation conditions of mixed lactic acid bacteria are as follows:the volume ratio …
Preparation And In Vitro Antioxidant Activity Of Dendrobium Officinale Flower Anthocyanin-Loaded Multivesicular Liposomes,
2026
College of Food Science and Technology , Yunnan Agricultural University , Kunming , Yunnan 650201 , China
Preparation And In Vitro Antioxidant Activity Of Dendrobium Officinale Flower Anthocyanin-Loaded Multivesicular Liposomes, Peng Kangyuan, Zhang Cunzhi, Huang Huawen, Zhang Rong, Wu Yamei, Yuan Wenjuan
Food and Machinery
[Objective] To investigate anthocyanin -loaded multivesicular liposome preparation using Dendrobium officinale flower as the raw material, aiming to enhance the antioxidant capacity of anthocyanins. [Methods] The optimal extraction process for D.officinale flower anthocyanins is determined using single -factor experiments combined with response surface methodology. Then, the obtained anthocyanins are incorporated into multivesicular liposomes via the double emulsion method. The antioxidant activity of the resulting anthocyanin multivesicular liposomes is evaluated through DPPH, ABTS, and hydroxyl free radical, alongside ferric reducing antioxidant power (FRAP ) assays. [Results] The optimized extraction conditions for anthocyanins are as follows:an extraction time of 3.2 h, an …
Sugar Substitute Formula Optimization And Quality Analysis Of Low-Sugar Nutrient-Fortified Condensed Milk,
2026
School of Biological Science and Food Engineering , Chuzhou University , Chuzhou , Anhui 239000 , China
Sugar Substitute Formula Optimization And Quality Analysis Of Low-Sugar Nutrient-Fortified Condensed Milk, Wang Xuelian, Dong Yining, Dong Hui, Guo Mingfei, Xu Sheng, Zhou Di
Food and Machinery
[Objective] To address health risks associated with the high sugar and calorie content in traditional condensed milk, and to reduce sugar content and fortify nutrients of traditional condensed milk by replacing sugar with low -sweetness prebiotics as the primary component, compounded with sugar alcohols and high -intensity sweeteners. [Methods] Low -sweetness prebiotics (galacto -oligosaccharides and fructo -oligosaccharides ) are used as the main ingredients in sugar substitutes, compounded with sugar alcohols (erythritol and maltitol ) and high -intensity sweeteners (stevioside and mogrosides ). Then, the optimal substitute ratio is optimized through fuzzy mathematics sensory evaluation combined with D -optimal mixture …
Effect Of Gluten Protein Fractions On Oil Uptake Of Fried Mahua,
2026
School of Biotechnology and Food Science , Tianjin University of Commerce , Tianjin 300134 , China
Effect Of Gluten Protein Fractions On Oil Uptake Of Fried Mahua, Wei Yaxuan, Lian Xijun, Yang Wen, Min Jiankang, Lai Yanxin, Liu Tianmu, Zhang Rui
Food and Machinery
[Objective] To reduce the oil content in fried Mahua. [Methods] Four gluten protein fractions, including ω-gliadin, αβγ-gliadin, alkali -soluble glutenin, and urea -soluble glutenin, are incorporated into the dough. The effects of protein addition amounts, mixing temperatures, frying temperatures and frying time on oil uptake are systematically investigated. Furthermore, the underlying mechanisms by which these protein fractions reduce oil content are explored using Fourier transform infrared spectroscopy (FT-IR), 13C solid -state nuclear magnetic resonance (13C solid -state NMR ), X-ray diffraction (XRD ), and differential scanning calorimetry (DSC ). [Results] The addition of individual protein fractions significantly reduces the oil …
Optimization Of Glycosylation Modification And Functional Properties Of Soybean Lipophilic Proteins,
2026
Department of Food Engineering , Shangqiu Polytechnic , Shangqiu , Henan 476000 , China
Optimization Of Glycosylation Modification And Functional Properties Of Soybean Lipophilic Proteins, Zhou Xianghui, Liu Chang, Meng Gaoge, Yuan Guangyao, Zhang Qiuhui, Zhang Yongsheng
Food and Machinery
[Objective] To improve the emulsifying stability of soybean lipophilic proteins and broaden their application in the field of functional foods. [Methods] Based on the glycosylation reaction, the processing conditions for glucose -mediated glycosylation modification were optimized using grafting degree and emulsifying stability as evaluation indices. Meanwhile, the structure and functional properties of the glycosylated proteins were characterized by SDS -PAGE, particle size analysis, Fourier transform infrared spectroscopy (FTIR ), foaming stability, surface hydrophobicity, and oil -holding capacity. [Results] The optimal glycosylation conditions were a protein -to-glucose mass ratio (mprotein∶mglucose ) of 1∶1, a treatment time of 2 h, a temperature …
Effects Of Morchella Esculenta Powder On The Physicochemical Properties And Oxidative Stability Of Nanjing Sausages,
2026
School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , China;Nanjing Engineering Research Center , Nanjing , Jiangsu 211171 , China
Effects Of Morchella Esculenta Powder On The Physicochemical Properties And Oxidative Stability Of Nanjing Sausages, Fu Qingquan, Shi Kuichun, Song Shangxin, Yu Xiaobo
Food and Machinery
[Objective] To investigate the effects of different addition amounts of Morchella esculenta powder on the physicochemical properties and oxidative stability of Nanjing sausages. [Methods] Different amounts of M.esculenta powder are added to sausages. The pH values, nutritional components, free amino acids content, free fatty acids content, volatile compound content, color, textural characteristics, sensory scores, 2-thiobarbituric acid value, carbonyl group value, and free thiol group value are measured and analyzed. [Results] Compared with the control group, the addition of M.esculenta powder increases the protein content, free amino acid content, unsaturated fatty acid content, alcohol content, ester content, b* value, and overall …
Effects Of Cutting Methods And Drying Temperatures On Hot-Air Drying Kinetics And Quality Of Morchella Esculenta,
2026
College of Exercise and Health , Guangxi College of Sports Education , Nanning , Guangxi 530012 , China
Effects Of Cutting Methods And Drying Temperatures On Hot-Air Drying Kinetics And Quality Of Morchella Esculenta, Lin Fang, Wu Zhaolong, Wu Ying, Ma Lanyu, Liu Zhonglin
Food and Machinery
[Objective] To enhance the added value of Morchella esculenta and optimize its hot -air drying process. [Methods] The effects of cutting methods (whole mushroom, 1/2 cut, and 1/4 cut) and drying temperatures (50,60, and 70 ℃) on drying characteristics, nutritional quality (rehydration ratio, protein content, and total phenolic content ), and antioxidant activity were systematically investigated, and a drying kinetic model was established. [Results] The hot -air drying process of M.esculenta could be divided into two stages:an accelerating drying stage and a falling -rate drying stage. The Page model accurately described the moisture variation during drying (R2=0.980). With increasing cutting …
Research Progress And Prospects Of 5g Technology In The Food Supply Chain,
2026
Food Laboratory of Zhongyuan , Luohe , Henan 462044 , China
Research Progress And Prospects Of 5g Technology In The Food Supply Chain, Xie Zifan, Wang Lijuan, Liu Siyuan, Liu Bo, Liu Zhexu, Dong Tieyou
Food and Machinery
As a new generation of mobile communication technology, 5G demonstrates significant potential in the digitalization and intelligent transformation of the food supply chain, owing to its advantages of high data rates, low latency, and massive connectivity. This paper reviews the research progress and application exploration of 5G in the food supply chain in China and abroad, with a focus on typical cases and technical pathways in raw material production, food processing, storage and cold -chain logistics, and quality traceability. Overall, 5G has become an important support for promoting the development of the food supply chain. However, related research and practices …
Optimization Of Fermentation Process And Analysis Of Flavor Compounds In Pitaya-Black Tea Wine,
2026
Brewing Science and Technology Key Laboratory of Sichuan Province , Sichuan University of Science & Engineering , Yibin , Sichuan 644000 , China
Optimization Of Fermentation Process And Analysis Of Flavor Compounds In Pitaya-Black Tea Wine, Wei Chunhui, Li Xiaoyi, Yang Yikun, Sang Shixin, Zeng Shiyan
Food and Machinery
[Objective] To develop a composite fermented wine integrating the flavors of pitaya and black tea, optimize the fermentation process, and analyze its volatile flavor compounds. [Methods] The mixture of red -fleshed pitaya juice and black tea infusion is inoculated with yeast for fermentation. Single -factor and orthogonal experiments are employed to optimize the fermentation parameters, and the volatile flavor components are analyzed by headspace solid -phase microextraction coupled with gas chromatography -mass spectrometry (HS-SPME -GC-MS). [Results] The optimal fermentation conditions are determined as follows:a volume ratio of pitaya juice to black tea infusion of 1∶5, an initial sugar degree of …
Effects Of Microwave Irradiation On Major Flavor Compounds In Maotai-Flavor Baijiu With Original Bottled Packaging,
2026
National Key Laboratory of Non-Food Biomass Energy Technology , Guangxi Academy of Sciences , Nanning , Guangxi 530007 , China;Guangxi Key Laboratory of Microwave Advanced Manufacturing Technology , Nanning , Guangxi 530007 , China;Institute of Grand Health , Guangxi Academy of Sciences , Nanning , Guangxi 530007 , China
Effects Of Microwave Irradiation On Major Flavor Compounds In Maotai-Flavor Baijiu With Original Bottled Packaging, Huang Jimin, Qin Haibo, Wu Zhaolong, Zhao Guohui, Liang Jinzhi, Li Bingzheng, Huang Zhimin
Food and Machinery
[Objective] To enhance the quality and market value of original bottled Maotai -flavored Baijiu, this study investigates the effects of microwave irradiation on major flavor compounds during the aging process and optimizes the microwave -assisted aging process. [Methods] Maotai -flavored Baijiu samples were subjected to microwave irradiation, and the effects of irradiation time, irradiation temperature, and power density on the contents of key flavor compounds, including ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, acetic acid, and acetaldehyde, were examined in samples stored for 28 days after treatment. [Results] With increasing irradiation time, ester contents first increased and then fluctuated …
Agrivoltaics: Combining Food And Solar Power On Agricultural Lands,
2026
Utah State University
Agrivoltaics: Combining Food And Solar Power On Agricultural Lands, Dharla Soteros, Kendall Becker, Spencer J. Good, Ngoni Mufute, Matt Yost, Logan Mitchell, Scott Hotaling
All Current Publications
Utah’s ranchers and farmers face pressure to sell land to developers, conserve water, and manage increasing production costs (Li et al., 2019). One way producers can keep growing food while diversifying and increasing revenue is by integrating agriculture and solar electricity generation on the same land, a practice known as agrivoltaics. In this fact sheet, the authors describe agrivoltaic setup options, summarize agrivoltaics' impacts on livestock and crop production, and discuss implementation economics.
The Effect Of Seedling Age On Nickel (Ni) Accumulation In Maize (Zea Mays L.),
2026
Institute of Science, Department of Field Crops, Bingöl University, Bingöl, Türkiye
The Effect Of Seedling Age On Nickel (Ni) Accumulation In Maize (Zea Mays L.), Tuba Göçergi̇l, Hava Şeyma İnci̇
Turkish Journal of Agriculture and Forestry
One of the most significant problems facing different ecosystems worldwide is the pollution of soil and water resources with heavy metals, which are harmful to biota. Metals are absorbed by plant roots through soil-plant interaction, leading to accumulation in plants. The plant's growth phase is one of the most important factors in heavy metal uptake and accumulation. Among heavy metal elements, nickel is one of the serious environmental pollutants and plant growth inhibitors due to its toxicity and persistent nature at high concentrations, as well as its bioaccumulation in ecosystems. This study aims to investigate how nickel accumulation in plant …
Species-Specific Metal Uptake Thresholds In Riparian Macrophytes: A Biological Framework For Ecological Risk Assessment,
2026
Department of Watershed Management, Faculty of Forestry, İstanbul University-Cerrahpaşa, İstanbul, Türkiye
Species-Specific Metal Uptake Thresholds In Riparian Macrophytes: A Biological Framework For Ecological Risk Assessment, Reyhan Sağlam, Ferhat Gökbulak
Turkish Journal of Agriculture and Forestry
Anthropogenic pressures on freshwater ecosystems have increased metal contamination in riparian zones; however, biological thresholds that distinguish tolerable exposure from ecologically significant accumulation remain poorly defined. This study investigated species-specific thresholds for heavy metal uptake in riparian macrophytes to establish a biologically grounded framework for ecological risk assessment in impacted streams. A gradient encompassing five sites was used to sample four dominant macrophyte species: Typha latifolia, Phragmites australis, Lythrum salicaria, and Persicaria lapathifolia. Concentrations of cadmium (Cd), chromium (Cr), copper (Cu), iron (Fe), nickel (Ni), lead (Pb), and zinc (Zn) in aboveground plant biomass were examined in relation to their …
Genetic Variation, Heritability, And Forage Yield Path Analysis Of Iranian Desert Wheat Grass (Agropyron Desertorum Fisch. Ex Link) Genotypes,
2026
Branch for Northwest and West region, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
Genetic Variation, Heritability, And Forage Yield Path Analysis Of Iranian Desert Wheat Grass (Agropyron Desertorum Fisch. Ex Link) Genotypes, Reza Mohammadi, Alireza Pourmohammad, Meli̇h Okçu
Turkish Journal of Agriculture and Forestry
Desert wheat grass (Agropyron desertorum Fisch. ex Link) is a valuable species in the temperate zones that exhibits tolerance to cold and drought and naturally grows in arid and semiarid regions of Iran. This research was conducted to investigate the phenotypic diversity of 50 selected genotypes of Iranian A. desertorum based on several agromorphological traits and forage production. Genotypes were planted in a randomized complete block design with four replications in 2016. The results showed highly significant differences among genotypes for all traits (p < 0.01). Broad-sense heritability estimates ranged from low to medium for the evaluated traits. The highest heritability values were observed for crown diameter, plant height (PH) and dry matter yield (DMY), while the genetic advance (GA) values were found for forage fresh weight and DMY. Selection based on traits with high GA and heritability is expected to be effective, indicating sufficient genetic variation for breeding programs. The number of stems (NS) and PH explained more than 73% of the entire variation in DMY in the stepwise multiple linear regression analysis. Principal coordinate analysis (PCoA) revealed that the first three coordinates (PCo1–PCo3) explained 82.4% of the phenotypic variation. According to the PCoA plot based on these coordinates, the genotypes were grouped into two groups. In the factor analysis (FA), factor 1 (FAC1) had a positive relationship with forage yield and NS; therefore, it was identified as a biomass factor. Cluster analysis divided the genotypes into two groups: cluster 1 contained 19 genotypes, and cluster 2 consisted of 31 genotypes. Significant phenotypic diversity was detected among the A. desertorum genotypes, indicating a valuable germplasm to employ in forage varietal improvement programs. Furthermore, the examined genotypes can serve as valuable germplasm for development of a core collection of A. desertorum in Iran.
Integrating Fine-Scale Topography And Stand Structure To Explain Herb-Layer Diversity In Forest Ecosystems,
2026
Department of Forestry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
Integrating Fine-Scale Topography And Stand Structure To Explain Herb-Layer Diversity In Forest Ecosystems, Carla-Maria Aparaschive, Paul Sestras, Alina M. Truta, Irina M. Morar, Catalina Dan, Monica Boscaiu, Florin Ioras, Adriana F. Sestras
Turkish Journal of Agriculture and Forestry
Herb-layer diversity in temperate forests emerges from the interaction between stand structure and fine-scale environmental variation. We studied eight mixed beech–hornbeam and oak–hornbeam plots distributed along a short altitudinal gradient (170–310 m) and contrasting slope aspects in East Europe. For each plot, we measured tree diameter, height and crown-base height, and derived stand structural indices (tree density, basal area, Gini coefficients for DBH diameter at breast height and total height, and median crown base height). Herb-layer communities were characterized using standard diversity indices and Ellenberg indicator values. We then used Jaccard similarity to explore tree–herb cooccurrence and Spearman correlations to …
Strigolactone-Mediated Regulation Of Physiological, Biochemical, And Gene Expression Responses Enhances Salinity Tolerance In Strawberry (Fragaria × Ananassa),
2026
Department of Biology, College of Science, Umm Al-Qura University, Makkah, Saudi Arabia
Strigolactone-Mediated Regulation Of Physiological, Biochemical, And Gene Expression Responses Enhances Salinity Tolerance In Strawberry (Fragaria × Ananassa), Nora M. Al Aboud, Aishah Alatawi, Maryam Maryam, Mi̇kdat Şi̇mşek, Adel A. Rezk, Hossam S. El-Beltagi, Bader Y. Alsubaie, Othman Al-Dossary, Ahmed M. Ismail, Anvar İbrahimov
Turkish Journal of Agriculture and Forestry
Salinity stress is a limiting factor that restricts growth, physiology, and fruit quality of strawberry (Fragaria × ananassa), particularly in irrigated and arid regions across the globe. The current investigation focused on unveiling the role of strigolactone (GR24, 5 µM) in the mitigation of NaCl-induced stress (100 mM) under greenhouse conditions. Salinity stress massively reduced plant performance, including fresh biomass (16.5 g), dry biomass (4.3 g), photosynthetic rate (7.9 μmol CO2 m−2 s−1), and fruit yield (6 fruits per plant), along with a decline in fruit quality (7.2 °Brix). In contrast, foliar application of strigolactone sig-nificantly enhanced the growth and …
A Lightweight Multitask Adaptive Fusion Network With Channel Attention For Uav-Based Crop Detection And Classification,
2026
Department of Computer Science and Engineering, Faculty of Engineering, The University of New South Wales, Sydney, Australia
A Lightweight Multitask Adaptive Fusion Network With Channel Attention For Uav-Based Crop Detection And Classification, Xuanyu Yue, Zhenyu Wan
Turkish Journal of Agriculture and Forestry
Unmanned aerial vehicles (UAVs) have become essential tools in precision agriculture, facilitating large-scale monitoring of crop health, weed proliferation, and overall field conditions. However, conventional single-task recognition models encounter significant challenges when implemented on resource-constrained UAV platforms, particularly in detecting densely distributed small objects, managing scale variations, and addressing occlusions. To address these challenges, this paper proposes a channel attention-based adaptive fusion network (CNAF-Net) specifically designed for agricultural scenarios. CNAF-Net utilizes MobileNetV3 for hierarchical feature extraction and integrates a channel attention-guided adaptive fusion mechanism that dynamically combines multiscale features across detection, classification, and segmentation tasks. Experiments conducted on the WeedMap …
Genetic Inheritance Of Leaf Rolling As An Adaptive Trait For Fog Capture And Drought Tolerance In Wheat,
2026
Institute of Plant Breeding and Biotechnology, MNS-University of Agriculture, Multan, Pakistan
Genetic Inheritance Of Leaf Rolling As An Adaptive Trait For Fog Capture And Drought Tolerance In Wheat, Sabah Merrium, Zulfiqar Ali, Latifa Alhusnain, Muneera D.F. Alkahtani, Sadia Hakeem, Sajid Fiaz, Muhammad Ali Sher, Kotb A. Attia, Seung Hwan Yang, Muhammad Abu Bakar Saddique, Muhammad Hammad Nadeem Tahir
Turkish Journal of Agriculture and Forestry
Wheat is a primary source of sustenance for around 2 billion people worldwide; however, its production is threatened by the water scarcity associated with climate change. In the search for climate-smart wheat varieties, atmospheric moisture in the form of fog and dew is gaining attention as a sustainable, self-irrigating water source for crops. Leaf rolling (LR) is a well-known adaptive trait under water deficit conditions that supports fog moisture capture in wheat; however, little is known about its genetic potential and inheritance pattern, particularly given its high environmental influence. This study assesses the genetic heritability, combining ability, and diversity of …
Valorization Of Buttermilk As A Functional Ingredient In Yogurt Soup: Effects On Physicochemical Properties, Aroma Profile, Amino Acid Composition, And Bioactivities,
2026
Department of Gastronomy and Culinary Arts, Faculty of Tourism, Atatürk University, Erzurum, Türkiye
Valorization Of Buttermilk As A Functional Ingredient In Yogurt Soup: Effects On Physicochemical Properties, Aroma Profile, Amino Acid Composition, And Bioactivities, Emi̇ne Maci̇t, Fatma Zehra Özyilmaz
Turkish Journal of Agriculture and Forestry
In this study, the feasibility of using buttermilk as a functional ingredient in yogurt soup, a traditional fermented dairy product, was investigated with the aim of valorizing dairy industry by-products. Soup samples prepared with different buttermilk ratios (0%, 25%, 50%, 75%, and 100%) were evaluated for their physicochemical and sensory properties, aroma and amino acid profiles, antioxidant capacity, and antidiabetic activity. The incorporation of buttermilk resulted in statistically significant differences in total solids, ash, and titratable acidity (p < 0.01 and p < 0.05), while no significant changes were observed in fat, protein, or pH values. Increasing buttermilk levels led to higher L* and b* values and lower a* values. Sensory analysis showed that flavor scores increased with buttermilk content, with the highest score observed in the sample containing 100% buttermilk (T5). In the control sample, hexanoic acid, benzoic acid, acetic acid, methyl salicylate, and several ketones were identified as dominant aroma compounds, whereas buttermilk-enriched samples were characterized mainly by hexanoic acid, acetic acid, butanoic acid, ethyl acetate, higher alcohols, and ethanol. Increasing buttermilk content resulted in a higher proportion of alcohols and a reduction in acids, ketones, and aldehydes. Samples with higher buttermilk levels exhibited increased essential amino acid content, while functional amino acids such as γ-aminobutyric acid, β-aminoisobutyric acid, ethanolamine, proline, and alanine reached their highest levels in the T5 sample. The T5 sample showed a DPPH radical scavenging activity of 5.98%, whereas the highest α-amylase inhibition was observed in the control sample. Overall, the results indicate that buttermilk can be effectively used as a functional ingredient in yogurt soup formulations, improving nutritional quality and sensory characteristics.
Tuber Yield Amplification In Dahlia Variabilis L. Under Humic Acid And Fertilizer Combinations,
2026
Division of Floriculture and Landscaping, Faculty of Horticulture and Forestry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Chatha, Jammu, India
Tuber Yield Amplification In Dahlia Variabilis L. Under Humic Acid And Fertilizer Combinations, Kedar Mahadev Gheware, Nomita Laishram, Arvinder Singh, Sarabdeep Kour, Sourav Sharma, Aytan Samadova, Melekber Sülüşoğlu Durul, Hali̇l İbrahi̇m Tuzlaci
Turkish Journal of Agriculture and Forestry
Dahlia variabilis L. is a valued tuberous ornamental crop grown worldwide for its attractive flowers. Optimizing nutrient management is crucial for maximizing dahlia growth and tuber yield. In this field study, we evaluated the combined effects of humic acid (HA) and chemical fertilizers on the tuber production of Dahlia variabilis L. A factorial randomized complete block design was used with treatments combining three fertilizer levels (100%, 75%, and 50% of recommended NPK dose) and multiple HA treatments. HA was applied as a soil amendment and foliar spray in combination with inorganic NPK fertilizer. Results showed that integrating HA with reduced …
