Genetic Improvement Of Wheat (Triticum Aestivum L.) For Enhancing Grain Yield And Adaptability Under Changing Climate,
2026
Wheat Research Institute, Ayub Agricultural Research Institute, Faisalabad, 38000, Pakistan
Genetic Improvement Of Wheat (Triticum Aestivum L.) For Enhancing Grain Yield And Adaptability Under Changing Climate, Muhammad Umer Farooq, Fida Hussain, Mehvish Makhdoom, Najaf Batool, Javed Ahmad, Muhammad Ibrahim Khan, Minahel Shahzadi
Journal of Bioresource Management
Wheat (Triticum aestivum L.) is a fundamental major crop that serves a critical role in ensuring worldwide food availability and sustainability, particularly in developing countries such as Pakistan. Its productivity and yield stability are increasingly threatened by climate change induced stresses such as heat, drought, salinity, evolving pests and disease dynamics. These abiotic and biotic stresses disturb key biological and developmental processes, consequently leading to a decline in grain production and quality. This review synthesizes recent advances in wheat genetic improvement, focusing on breeding strategies and emerging technologies for enhancing grain yield and climate resilience. i.e., how genetic variation, …
Phosphoric Acid-Mediated Regeneration Of Sugarcane Bagasse Cellulose-Rich Fraction For Enzymatic Production Of Water-Soluble Cellulosic Oligomers,
2026
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan
Phosphoric Acid-Mediated Regeneration Of Sugarcane Bagasse Cellulose-Rich Fraction For Enzymatic Production Of Water-Soluble Cellulosic Oligomers, Chiou-Yeong Saw, David Agus Setiawan Wibisono, Tsung-Yen Wu, Yung Chang, Chi-Fai Chau
Journal of Food and Drug Analysis
An integrated strategy was developed to promote conversion of a sugarcane bagasse cellulose-rich fraction into water-soluble cellulosic oligomers (WCOs) through phosphoric acid-mediated regeneration and enzymatic hydrolysis. Alkaline pretreatment on sugarcane bagasse powder increased glucan content from 57.6 to 93.4 g/100 g sample and lowered Klason lignin to 6.1 g/100 g sample. Phosphoric acid-mediated regeneration was subsequently capable of reorganizing the structure of cellulose from sugarcane bagasse, resulting in a decrease of crystallinity from 72.9 to 64.0% and introducing cellulose II-like features. The hydration state of regenerated cellulose strongly influenced hydrolysis performance, as the hydrated form showed significantly higher solubilization (810.4 …
Aesthetic Restraint And Blank Space : Design Translation Of Yuezhou Kiln Patterns In Yellow Tea Packaging,
2026
Hunan Institute of Science and Technology , Yueyang , Hunan 414000 , China
Aesthetic Restraint And Blank Space : Design Translation Of Yuezhou Kiln Patterns In Yellow Tea Packaging, Zhou Wenyu, Wan Changlin
Food and Machinery
To explore a new path for traditional ceramic culture to empower local food packaging, this paper takes Yueyang yellow tea as the target carrier and investigates the application strategy of Yuezhou Kiln patterns in modern packaging design. The article analyzes the aesthetic characteristics of aesthetic restraint and blank space in the decorative crafts of Yuezhou Kiln, along with their deep compatibility with contemporary minimalist design philosophy, and proposes design principles such as cultural continuity, functional priority, and freehand-style translation. By deconstructing and reorganizing kiln patterns and reconfiguring colors and materials, this study constructs a packaging visual system with regional distinctiveness, …
Correlation Between Thermal Characteristics And Fat Concomitants And Flavor Quality In The Refining Process Of Camellia Oleifera Seed Oil,
2026
Department of Food Science and Biotechnology , Tianjin Agriculture University , Tianjin 300384 , China
Correlation Between Thermal Characteristics And Fat Concomitants And Flavor Quality In The Refining Process Of Camellia Oleifera Seed Oil, Liu Zhaofan, Liu Jiabao, Li Hang, Huang Zonghai, He Xinyi, Li Yun
Food and Machinery
[Objective] To investigate the correlation between thermal characteristics, fat concomitants, and flavor quality during the refining process of Camellia oleifera seed oil, and to provide a theoretical basis for precise regulation of the refining process. [Methods] Oil samples were collected during the refining process (crude oil, alkali refining, decolorization, deodorization, and winterization). The dynamic changes in physicochemical indexes, thermal characteristics, fat concomitants, fatty acid composition, and volatile flavor substances were systematically determined, and their correlations were analyzed. [Results] The refining process reduced the acid value of C. oleifera seed oil from 1.79 mg/g to 0.26 mg/g and the peroxide value …
Effects Of Material Form On The Modification Of Rice By Heat-Moisture Treatment,
2026
School of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 , China
Effects Of Material Form On The Modification Of Rice By Heat-Moisture Treatment, Wang Haoyan, Feng Wei, Zheng Yubin, Wang Ren, Huo Jian
Food and Machinery
[Objective] To investigate the effects of two material forms (rice flour and whole rice grains) on the modification performance of rice by heat-moisture treatment and physicochemical properties. [Methods] Early indica rice is used as raw material. Rice flour and whole rice grains are subjected to heat-moisture treatment (100 ℃, 2 h) under three moisture levels (21%, 24%, and 27%). Subsequently, the basic chemical composition, surface particle morphology, crystal structure characteristics, and farinograph processing properties of samples from the two groups are characterized. [Results] After heat-moisture treatment, the particle dispersibility of samples in both groups decreases significantly, accompanied by obvious aggregation …
Detection Of Egg Components In Food By Microfluidic Digital Pcr,
2026
Changsha Institute for Food and Drug Control , Changsha , Hunan 410036 , China
Detection Of Egg Components In Food By Microfluidic Digital Pcr, Li Ben, Zhuo Yiming, Qin Jijun, Yang Lixia
Food and Machinery
[Objective] To establish a detection method for egg components in food using microfluidic digital polymerase chain reaction (PCR) technology. [Methods] Specific primers and fluorescent probes are designed based on the mitochondrial gene nicotinamide adenine dinucleotide dehydrogenase subunit 1 (ND1). Then, the reaction system and amplification conditions are optimized, and specificity and sensitivity are evaluated before being applied to actual food detection. [Results] The established method can specifically detect egg components, while no cross-reactivity is observed with other common poultry egg components, such as duck and goose eggs. The optimal annealing temperature is 56 ℃, and the optimal concentrations of primers …
Preparation , Structural Characterization , And In Vitro Hypoglycemic Activities Of Acetylated Elaeagnus Moorcroftii Wall . Polysaccharides,
2026
Pharmacy School of Shihezi University , Shihezi , Xinjiang 832003 , China ;Key Laboratory of Xinjiang Phytomedicine Resource and Utilization , Ministry of Education , Shihezi , Xinjiang 832003 , China
Preparation , Structural Characterization , And In Vitro Hypoglycemic Activities Of Acetylated Elaeagnus Moorcroftii Wall . Polysaccharides, Xue Xue, Tang Hui, Liao Bingwu, Chen Lu, Zhao Wenbin, Wang Xinbing, Sun Yan, Wei Youhong
Food and Machinery
[Objective] To explore the preparation conditions, structural information, and in vitro hypoglycemic activities of acetylated Elaeagnus moorcroftii Wall. polysaccharides of Kashgar (A-EMP-K). [Methods] EMP-K is extracted by the water extraction and alcohol precipitation method, and modified by the acetic anhydride method. Then, A-EMP-K preparation conditions are optimized using Box–Behnken response surface methodology. Furthermore, structural characterization and in vitro hypoglycemic activity assays of A-EMP-K are performed. [Results] The optimal preparation conditions are a reaction time of 3 h, a reaction temperature of 61 ℃, and an acetic anhydride addition volume of 9.3 mL. Under these conditions, A-EMP-K exhibits a degree of …
Effects Of Shaping Methods On Water Extract And Chemical Composition Of Xinyang Maojian,
2026
Tea College of Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China ;Henan Provincial Key Laboratory of Comprehensive Development of Tea Resources , Xinyang , Henan 464000 , China ;Dabie Mountain Laboratory , Xinyang , Henan 464000 , China
Effects Of Shaping Methods On Water Extract And Chemical Composition Of Xinyang Maojian, Chen Yi, Zhang Hanxue, Sun Mufang, Guo Guiyi, Yang Jie
Food and Machinery
[Objective] To explore the effects of shaping methods on the quality of Xinyang Maojian. [Methods] Fresh leaves (one bud and one leaf) from the Xinyang group tea cultivar are used as raw materials. Tea samples are prepared with four different processing techniques. Analysis was conducted based on sensory evaluation, water extract content under multiple infusions and after 30 minutes of brewing, and the physical and chemical components of the first infusion of tea. [Results] The content of water extract in the first infusion and after 30 minutes of brewing is in the order of frying > rolling = kneading > carding. The …
Effects Of Frost Mulberry Leaf Powder On Properties Of Dough And Quality Of Bread,
2026
Department of Biological and Food Engineering , Lyuliang University , Lyuliang , Shanxi 033000 , China
Effects Of Frost Mulberry Leaf Powder On Properties Of Dough And Quality Of Bread, Zhang Erfang, Feng Yan, Zhang Yixin
Food and Machinery
[Objective] To explore the effects of frost mulberry leaf powder (FMLP) on the processing characteristics of dough and the quality and storage properties of bread. [Methods] FMLP is blended with wheat flour, and the rheological properties of the dough are analyzed by a rheometer. Bread quality is evaluated in terms of texture, color, specific volume, and sensory attributes. The TOPSIS method is adopted for comprehensive evaluation, and variations in moisture and hardness of bread during storage are compared. [Results] The addition of FMLP increases the G', G", and tanδ of the dough, enhances the hardness and chewiness of the bread, …
Effects And Mechanisms Of Carrageenan-Sodium Caseinate Interactions On Oil-Water Interfacial Properties,
2026
School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , China
Effects And Mechanisms Of Carrageenan-Sodium Caseinate Interactions On Oil-Water Interfacial Properties, Huang Zequan, Cao Hongfang, He Jian, Wang Caiyun, Zhao Qiangzhong
Food and Machinery
[Objective] To investigate the effects of κ-carrageenan concentration on its interaction with sodium caseinate and the oil-water interfacial properties of the composite system. [Methods] Sodium caseinate composite systems with different κ-carrageenan concentrations were prepared. Protein structure, surface hydrophobicity, endogenous fluorescence, zeta potential, particle size, interfacial adsorption behavior, and interfacial dilatational modulus were determined. [Results] After the addition of κ-carrageenan, the secondary structure of sodium caseinate changed markedly, and the proportion of ordered structures showed a trend of initially increasing and then decreasing. Surface hydrophobicity and endogenous fluorescence intensity exhibited a similar trend. When the addition level of κ-carrageenan was 0.15‰, …
5-Formyl- 3-Methylene- 3,6-Dihydropyridines Formed In Foods Activate Rage-Dependent Signaling Cascades In Raw 264.7 Cells,
2026
Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products , Jinan University , Guangzhou , Guangdong 510632 , China
5-Formyl- 3-Methylene- 3,6-Dihydropyridines Formed In Foods Activate Rage-Dependent Signaling Cascades In Raw 264.7 Cells, Wu Jiaqi, Ou Shiyi, Guo Hongyang, Huang Caihuan, Ou Juanying, Zheng Jie
Food and Machinery
[Objective] 5-Formyl -3-methylene -3,6-dihydropyridine (FMDP) is a novel compound derived from the reaction of amino acids with formaldehyde (FA) and acrolein (ACR), and its content in biscuits has been reported to be more than 40 times higher than that of free acrolein and formaldehyde. Given the structural similarity to FDP -lysine, an advanced glycation end product (AGE) derived from acrolein, this study aims to evaluate the potential safety risk of FMDPs by assessing their ability to stimulate the receptor for advanced glycation end products (RAGE). [Methods] Three FMDP compounds, each possessing a 5-formyl -3-methylene -3,6-dihydropyridine core structure, are synthesized by …
Study On Preparation And Emulsification Properties Of Distillers Dried Grains With Solubles Arabinoxylan Hydrolysate/Soy Protein Isolate Complex,
2026
Tianjin University of Science & Technology , Tianjin 300457 , China
Study On Preparation And Emulsification Properties Of Distillers Dried Grains With Solubles Arabinoxylan Hydrolysate/Soy Protein Isolate Complex, Yu Shuo, Guo Qingbin, Zhao Shudi, Li Zhenjing, Jia Xing, Kang Ji
Food and Machinery
[Objective] To expand the application fields of distillers dried grains with solubles and improve its market value. [Methods] Arabinoxylan (AX) was extracted from distillers dried grains with solubles and modified to prepare AX with different molecular structures. AX was then reacted with soy protein isolate (SPI) via the Maillard reaction to prepare the AX-SPI covalent complex. The structure of the complex was characterized using circular dichroism spectroscopy, Fourier transform infrared spectroscopy, particle size, and zeta potential, and its emulsifying properties were studied. [Results] The AX-SPI covalent complex is formed by SPI and AX via the Maillard reaction, and differences in …
Effect Of Sodium Butyrate On Biofilm Formation And Virulence Of Salmonella Typhimurium,
2026
The Second Clinical Medical College of North Sichuan Medical College , Nanchong , Sichuan 637000 , China
Effect Of Sodium Butyrate On Biofilm Formation And Virulence Of Salmonella Typhimurium, Yao Meng, Li Zhiheng, Wang Yan, Pan Wanlong, Liu Peng
Food and Machinery
[Objective] To investigate the regulatory effects of sodium butyrate on biofilm formation by Salmonella typhimurium and clarify its effects on the expression of virulence-related genes and pathogenicity under in vivo conditions. [Methods] S. typhimurium was treated with 4 mg/mL and 8 mg/mL sodium butyrate, and the effects of sodium butyrate on biofilm formation, motility, metabolic activity, and quorum sensing of the strain were detected. The expression changes of virulence genes (hilA, invF, and sipA) in sodium butyrate-treated strains were analyzed by quantitative real-time PCR. A C57BL/6 mouse infection model was established using S. typhimurium pretreated with 8 mg/mL sodium butyrate, …
Simultaneous Determination Of Eight Sweeteners In Glycyrrhizin By Ultrahigh Performance Liquid Chromatograph-Tandem Mass Spectrometry,
2026
Technology Center , China Tobacco Yunnan Industrial Co ., Ltd., Kunming , Yunnan 650106 , China
Simultaneous Determination Of Eight Sweeteners In Glycyrrhizin By Ultrahigh Performance Liquid Chromatograph-Tandem Mass Spectrometry, He Liang, Zhu Lingchao, Hu Ruilin, Zhang Tao, Song Chunman
Food and Machinery
[Objective] To establish a method based on ultrahigh performance liquid chromatography-tandem mass spectrometry for rapid determination of eight sweeteners in glycyrrhizin. [Methods] The sample is ultrasonically extracted with 20 mL pure water for 30 min, passed through a 0.22 μm microporous filter membrane, separated through the Waters HSS T3 column, subjected to gradient elution with 0.2% (V/V) ammonia solution-methanol, and detected under the negative mode of electrospray ionization. [Results] The eight sweeteners showed a good linear relationship between peak area and concentration within the range of 0.1–20.0 μg/mL, with correlation coefficients greater than 0.99. The limits of quantification are within …
Rapid Determination Of 81 Illegal Weight Loss Additives In Tablet Candy By Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry,
2026
Key Laboratory of Condiment Supervision Technology , State Administration for Market Regulation , Chongqing Institute for Food and Drug Control , Chongqing 401121 , China
Rapid Determination Of 81 Illegal Weight Loss Additives In Tablet Candy By Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Li Hongli, Su Min, Wu Yanlei, Zhang Mian, Wang Yuqi, Zhou Chunjie, Tao Juan
Food and Machinery
[Objective] To establish a rapid detection method for 81 illegal weight loss additives in tablet candy using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). [Methods] Samples were ultrasonically extracted with 80% methanol-water (containing 0.1% formic acid), separated on a Waters ACQUITY UPLC HSS T3 column, and eluted with a gradient of methanol and 0.1% formic acid water solution. Detection was performed using multiple reaction monitoring (MRM) with simultaneous scanning in positive and negative electrospray ionization modes, and quantification was carried out using the external standard method. [Results] The 81 target analytes showed good linear relationships within their respective mass concentration ranges, …
Origin Identification Of Pineapples Based On Mineral Element Fingerprint Analysis Technology,
2026
Zhongshan Institute for Food and Drug Control , Zhongshan , Guangdong 528402 , China
Origin Identification Of Pineapples Based On Mineral Element Fingerprint Analysis Technology, Ke Jiancan, Chen Liyi, Dong Hai, Zheng Hongtao, Chen Yabo
Food and Machinery
[Objective] To analyze the differences in mineral element contents among different pineapple samples and explore the feasibility of applying a discriminant model based on elemental fingerprint analysis to the identification of Shenwan pineapple, a geographical indication product. [Methods] Inductively coupled plasma mass spectrometry was employed to determine the contents of 28 mineral elements in 5 different pineapple samples. Combined with principal component analysis, partial least squares discriminant analysis, and Fisher discriminant analysis, the classification characteristic elements were identified. Discriminant models for pineapples from different producing areas and different bases within the same producing area were established and evaluated. [Results] The …
Structural Optimization And Material Separation Characteristics Of An Updraft Rice Mill Based On Cfd-Dem,
2026
School of Mechanical Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , China
Structural Optimization And Material Separation Characteristics Of An Updraft Rice Mill Based On Cfd-Dem, Li Yuan, Zhou Long, Fan Jijun, Yu Nanhui, Yang Yong
Food and Machinery
[Objective] To enhance the separation efficiency of rice bran and broken rice in an updraft rice mill by optimizing the air duct structure and operating parameters. [Methods] A combined approach of CFD-DEM coupled numerical simulation and experimental verification was adopted to investigate the material separation characteristics of the updraft rice mill under different structural and operating parameters. Key parameters, including air duct width, air velocity, baffle width, and baffle spacing, were optimized through single-factor experiments and response surface methodology. [Results] The addition of baffles at the lower suction inlet improved the pressure and flow velocity distributions within the air duct …
Optimization Of Roller Tooth Parameters For Roller Mill Based On Rocky Dem,
2026
Mechanical and Electrical Engineering Institute , Henan University of Technology , Zhengzhou , Henan 450001 , China
Optimization Of Roller Tooth Parameters For Roller Mill Based On Rocky Dem, Liu Yifan, Zhang Chao, Guo Xing
Food and Machinery
[Objective] To investigate the effects of the surface technical parameters of the toothed roller in a 1B roller mill on the wheat grinding process and to optimize these surface technical parameters. [Methods] The grinding process of the toothed roller was simulated using Rocky DEM software. Tooth angle, sharpness angle, tooth tip width, and inclination were selected as variables to analyze their effects on wheat scraping rate and wear loss. Single-factor experiments and orthogonal experiments combined with matrix analysis were comprehensively applied to systematically evaluate the experimental results. [Results] The optimal combination of surface technical parameters for the 1B toothed roller, …
Preparation Process , Antioxidant Activity , And Fruit Preservation Application Of Polygonatum Sibiricum Polysaccharides With Low Relative Molecular Mass,
2026
College of Food Science and Technology , Hebei Agricultural University , Baoding , Hebei 071000 , China
Preparation Process , Antioxidant Activity , And Fruit Preservation Application Of Polygonatum Sibiricum Polysaccharides With Low Relative Molecular Mass, Hu Chengzhi, Ma Yanli, Shen Qingshan, Li Mengna, Li Mi, Fei Peng
Food and Machinery
[Objective] To compare the effects of four pretreatment methods—hot pressing (HP), steam explosion (SE), ultrasound (US), and solid-state fermentation (SF)—on the structural characteristics and antioxidant activities of Polygonatum sibiricum polysaccharides (PSP), and to explore the potential application of PSP in fruit preservation. [Methods] Ten PSP samples are prepared. The yield, relative molecular mass, functional groups, thermal stability, surface morphology, and DPPH·, ABTS·, and OH· free radical scavenging abilities of the samples are determined. The PSP sample with low relative molecular mass obtained by SE treatment is loaded with Zn2+ to prepare a sprayable hydrogel, which is then applied in the …
Inhibitory Effect Of Tbhq On The Deterioration Of Leisure Dried Tofu,
2026
College of Food Science and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China ;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control , Shaoyang , Hunan 422000 , China ;Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food , Shaoyang , Hunan 422000 , China
Inhibitory Effect Of Tbhq On The Deterioration Of Leisure Dried Tofu, Chen Durun, Huang Zhanrui, Hu Lianhua, Chen Hao, Zhao Dan
Food and Machinery
[Objective] To address key industrial challenges of leisure dried tofu subjected to mild sterilization, namely shortened shelf life (30~90 d) and susceptibility to photoenzyme -induced oxidative deterioration, this study aimed to elucidate the mechanisms by which tert -butylhydroquinone (TBHQ ) inhibits quality deterioration in leisure dried tofu induced by photoenzyme initiators. [Methods] Leisure dried tofu was prepared using marinade treated with TBHQ and photoenzyme initiators (chlorophyll and azodiisobutyronitrile ). During a 90 d storage period, dynamic changes in nutritional components, characteristic oxidation indices, textural properties, intermolecular forces, and microstructure of the dried tofu were systematically monitored.［Results］ During the early storage …
