In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The γ-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.

In this investigation, composite poly(lactic acid) (PLA) systems of hollow glass microspheres (MS) and carbonyl iron particles (CIP) were processed and characterized to investigate the effects of using conductive and insulating particles as additives in a polymer system. PLA-MS and PLA-CIP were set at the two levels of 3.94 and 7.77 vol.% for each particle type to study the effects of the particle material type and loading on neat PLA\'s thermal properties. It was observed during the twin-screw extrusion that the addition of CIP greatly decreased the viscosity of the PLA melt during processing. Correlations determined using thermogravimetric analysis, differential scanning calorimetry, thermal conductivity, and shear rheology provided insights into how thermal stability was affected. The incorporation of MS and CIP altered thermal properties such as the glass transition temperature (Tg), melting temperature (Tm), and cold crystallization temperature (Tcc). The metal CIP-filled systems had large increases in their thermal conductivity values and viscoelastic transitions compared to those with PLA that were correlated with the observed overheating during extrusion.

This study aimed to develop a value-added bio-based polymer product for food packaging. Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is a promising bioplastic with limitations in processability and brittleness, which our group previously addressed by incorporating high-molecular-weight natural rubber (NR) compatibilized with peroxide and coagent. Yet, processability in an industrial setting proved difficult. Coffee oil epoxide (COE), a waste-derived plasticizer, was incorporated into the PHBV/NR/peroxide/coagent matrix via extrusion, and properties of resulting sheets were evaluated. COE incorporation significantly decreased the oxygen and water permeability of the PHBV/NR sheets. Maximum degradation temperature Tpeak (°C) increased by ~4.6 °C, and degree of crystallinity decreased by ~15.5% relative to pristine PHBV, indicating good thermal stability. Melting (Tm) and glass transition temperatures (Tg) of the PHBV/NR blend remained unchanged with COE incorporation. X-ray diffraction (XRD) revealed ~10.36% decrease in crystal size for the plasticized blend. Energy-dispersive X-ray analysis (EDAX) and scanning electron microscopy (SEM) confirmed good dispersion with no phase separation. The water uptake capacity of the plasticized blend was reduced by 61.02%, while surface contact angle measurements showed improved water resistance. The plasticized PHBV sheet shows promise for environmentally friendly packaging films due to its high thermal stability, effective barrier properties, and industrial scalability.

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2-8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product\'s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g/100 g w/w) of MT flour were formulated and analyzed. Samples were analyzed for technological and nutritional traits, including the in vitro starch and protein digestions. The gradual substitution of native triticale flour with MT increased (p < 0.05) the total dietary fiber content, whereas total starch decreased (p < 0.05). Adding MT flour increased the cooking loss and the stickiness of cooked pasta (p < 0.05). Using MT flour modulated the in vitro starch digestion, lowering the slowly digestible and resistant starch contents. The in vitro protein digestibility was positively affected using MT at the highest substitution level. Overall, MT could be used to formulate dry pasta products being the substitution to native triticale up to 50 g/100 g, a good compromise between nutritional quality and technological characteristics.

The effects of freeze-thaw cycles (FTC) on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles (FEWBN) were studied. The repeated FTC treatments induced the retrogradation of amylose which increased the compactness, crystallinity, hardness, and cooking time of FEWBN. However, with the increasing number of freeze-thaw cycles, the larger volume of ice crystals formed in the noodles destroyed the starch gel network structure to a certain extent, and led to the dehydration and syneresis of the noodles, and the quality deterioration. However, moderate amylose retrogradation occurred during the FTC treatment was found to be beneficial for the quality of FEWBN. After one time of FTC treatment, the cooking loss of 3.53 % was even lower compared with that without FTC treatment (4.61 %). After seven times of FTC treatment, the cooking loss of FEWBN was 6.53 %, and the breaking rate was still 0, indicating that FEWBN could resist the damage caused by temperature fluctuations on the internal structure of frozen food to a certain extent, and maintain good quality. This study establishes a fundamental basis for the development of buckwheat noodles with good freeze-thaw stability and high cooking quality.

UNASSIGNED: Ventriculoperitoneal shunts (VPSs) are frequently employed in neurosurgery to treat hydrocephalus, with a particular focus on pediatric patients. Although VPSs are commonly utilized, they are not exempt from difficulties, such as shunt extrusion. The main aim of this study is to enhance comprehension regarding the occurrence, causes contributing to, and consequences of VPS extrusion in pediatric patients.
UNASSIGNED: A comprehensive search approach was implemented, including electronic databases, including PubMed, Google Scholar, and Scopus, to locate pertinent articles published between January 1950 and May 2023. The utilization of keywords such as \"ventriculoperitoneal shunt\" and \"extrusion,\" \"ventriculoperitoneal shunt\" and \"migration,\" and \"ventriculoperitoneal shunt\" and \"perforation\" was employed. Data on patient demographics, underlying diseases, origin of extrusion, presenting symptoms, treatment, and follow-up were gathered. Statistical studies were conducted to identify potential risk factors connected with the occurrence of shunt extrusion.
UNASSIGNED: A study analyzed 80 studies on 120 individuals with extruded VPS catheters. The majority of patients (55.8%) had symptoms such as cerebrospinal fluid leakage and irritation. Hydrocephalus was categorized into congenital (40%), obstructive (36.7%), and communicating (11.7%) groups. Catheter extrusion sites varied, with most from the anal or rectal site. Preoperative meningitis or peritonitis was present in 20% of patients. Treatments ranged from shunt removal to endoscopic third ventriculostomy, resulting in a 90% recovery rate, 1.7% mortality, and 5% follow-up loss.
UNASSIGNED: Extrusion of the distal catheter in VPSs is a critical medical situation that necessitates urgent surgical intervention. The presence of an infection raises the likelihood of complications; hence, it is vital to promptly address the issue through the administration of antibiotics and the replacement of the shunt. Timely intervention enhances results.

One of the major attributes of boiled cassava roots is its ability to soften within a short period, otherwise known as mealiness. This study aimed to establish and validate standard operating procedures for assessing the mealiness of boiled cassava roots. Twenty cassava genotypes, including landrace and improved varieties, were selected for the protocol development, with an additional ten genotypes used for validation. Following cooking, the cassava roots were evaluated for hardness and work done in extrusion using a texturometer equipped with a five-blade Ottawa cell probe. The same samples were assessed for sensory texture analysis using trained panelists for parameters such as softness and chewiness. Pearson\'s correlation analysis revealed significant positive correlations (p < 0.01) between sensory softness and instrumental texture measurements, as well as between softness and cooking time (p < 0.01, r = 0.94), and between chewiness and cooking time (p < 0.05, r = 0.81). Validation results confirmed significant correlations (p < 0.01) between cooking time, sensory softness, and chewiness. These findings suggest that cooking time can serve as a reliable indicator, closely associated with sensory attributes, in determining the mealiness of boiled cassava roots. This approach offers a practical, mid-throughput method for assessing cassava root mealiness, with implications for breeding improved varieties, farmers adoption, and consumer acceptance.

The purpose of the present study to prepare hydroxypropyl derivatives (HP) instant (partially cold-water swell-able) starches via extrusion technique (Ex) from sorghum and corn. The native and hydroxypropylated (at propylene level 5 % and 12 %) starch extrudates were evaluated for functional, structural, thermal and rheological properties. The development of extrudates provides ease to industries as they are easily soluble in aqueous mediums and does not require any prior heating. The degree of substitution (DS) for all extrudates varied between 0.0083 and 0.1530 which is under limit and save to consume. The X-ray diffraction (XRD) analysis revealed that all extrudates exhibited V-type pattern while the intensity of peaks increased due to hydroxypropylation. The starch extrudates showed gel-like behavior since storage modulus (G\') was greater than loss modulus (G″). Non-Newtonian shear thinning behavior was observed for all extrudates. At lower temperature, HP-Ex at higher substitution level (12 %) demonstrated higher complex viscosity than native and low-substituted extrudates. Creep recovery of HP-Ex dispersion was more pronounced than native extrudates suggesting elastic nature of sorghum and corn starch extrudates. The differential scanning calorimetry (DSC) results revealed that HP-Ex were observed to gelatinize at lower temperatures and needed lower enthalpy of gelatinization (ΔHgel) because of their weakened structure after modification.

Low-alloyed Mg-Li-Er alloys were developed in this study and a bimodal-grained structure was obtained by varying the trace Er content and extrusion temperature. The alloys displayed a good strength-ductility synergy, i.e., a tensile yield strength (TYS) of 270 MPa and an elongation (EL) of 19.1%. Microstructural characterization revealed that the formation of numerous submicron Mg24Er5 particles favored a high density of low-angle grain boundaries (LAGBs) inside the deformed grains and inhibited dynamic recrystallization (DRX). The resultant coarse unDRXed grains with a strong basal texture and considerable LAGBs, together with the fine DRXed grains, contributed to the high strength-ductility synergy.