Abstract In response to the low detection accuracy and limited adaptability of algorithms caused by significant differences in target characteristics in multi-source dynamic target detection tasks for coal mine conveyors, this paper proposes a Lite-DSP-YOLO-P2 lightweight intelligent detection algorithm. Firstly, considering the differences in image quality and target properties between coal flow states and personnel unsafety scenarios, a differentiated data augmentation strategy is adopted. For personnel unsafety images, a combination of classical augmentation and GridMask is employed to enhance the detection of occluded targets. For coal flow images, an improved DeblurGAN-v2 is used for deblurring prior to classical augmentation, thereby improving structural clarity and detection accuracy. Secondly, to enhance the algorithm's perception of small targets and complex backgrounds, a P2 detection layer is constructed based on the Dynamic Multi-scale Fusion and Triple Feature Encoder (DyMsF-TFE), which integrates shallow and deep features to improve multi-scale representation capability. Meanwhile, a Lightweight Shared Detail Enhanced-convolutional Detection Head (LSDEcDH) is designed, incorporating Group Normalization (GN) and Detail-enhanced Convolution (DeC) to reduce parameters while improving localization accuracy. Finally, the Layer-Adaptive Magnitude-based Pruning (LAMP) method is applied to compress the model structure, achieving a better balance between detection performance and computational complexity, thus enhancing its applicability and efficiency in resource-constrained environments. Experimental results show the differentiated data augmentation strategy significantly improves the quality and diversity of training samples, and enhances the algorithm's perception and detection performance for multi-source dynamic targets in complex scenarios. The proposed Lite-DSP-YOLO-P2 achieves a precision of 95.2%, recall of 90.9%, mAP0.5 of 95.1%, and mAP0.5:0.95 of 67.0%, which represents improvements of 3.5%, 1.1%, 2.7%, and 1.5%, respectively, compared to the YOLOv8n baseline. Furthermore, the algorithm's parameters are reduced by 24.6%, and after applying LAMP pruning, both the parameters and model size are reduced by 51.9% and 39.7%, respectively, while maintaining detection accuracy.

HighlightsWhat are the main findings?Optimal surface quality in laser beam cutting requires material-specific optimization of gas pressure.Laser beam cutting increases microhardness in the immediate cutting zone across all materials.AISI 304 steel shows the highest heat resistance, with no microstructural changes or melt zone observed.What are the implications of the main findings?Gas pressure must be tailored to each material to achieve superior surface finish in industrial applications.Enhanced microhardness improves wear resistance but may affect ductility in the cut edge.AISI 304’s superior thermal stability makes it ideal for high-precision cutting processes requiring minimal distortion.This study provides a comparative and material-specific assessment of how laser cutting parameters affect the surface integrity of three commonly used engineering alloys, thereby extending the current knowledge beyond single-material analyses. The main objective was to quantify and relate changes in surface roughness, microhardness, and microstructure to variations in laser cutting conditions for S355J2 steel, AISI 304 steel, and AlMg3 aluminum alloy. Variable cutting parameters were applied, including cutting speed, assist gas type and pressure, as well as laser beam power, and their combined effect on the thickness of the remelted and heat-affected zones was evaluated. The results show clear material-dependent trends: S355J2 steel exhibited the lowest surface roughness but the most pronounced surface hardening, with maximum microhardness values reaching approximately 700 HV 0.1 in a relatively narrow heat-affected zone, whereas AISI 304 showed a distinct edge-hardening effect with more moderate roughness. In contrast, the AlMg3 alloy developed a clearly visible remelted layer and a refined, fine-grained microstructure, accompanied by much lower hardness levels but a more diffuse heat-affected zone. These findings provide original, comparative guidelines for selecting laser cutting parameters tailored to specific materials, enabling the optimization of edge quality and surface properties in industrial applications.

ABSTRACT Background and Objectives The objective of this study was to comprehensively evaluate the variation in milling efficiency and physicochemical attributes among Arkansas rice cultivars. To accomplish this, a total of 45 cultivars were analyzed, including 9 long‐grain purelines, 32 long‐grain hybrids, 2 medium‐grain purelines, and 2 medium‐grain hybrids collected over three harvest seasons from 2019 to 2022. Hierarchical clustering and principal component analysis (PCA) were employed to identify and classify groups of cultivars with similar characteristics, and to generate components that capture most of the variability across the explored variables, using the 30‐s milling and the area under the curve (AUC) of 0–60 s milling summary. The samples were assessed for key quality parameters, including moisture content, field fissuring, total protein content, chalkiness, kernel dimensions, total lipid content, milling yields, color, and pasting properties. By examining this diverse range of cultivars under controlled conditions, the study aims to better understand the genetic and environmental factors influencing variations in rice quality. Findings Hierarchical clustering based on rice quality parameters after 30 s of milling grouped the cultivars into five clusters, with Groups 1–4 comprising long‐grain types and Group 5 consisting entirely of medium grains. This distinction is expected given the differences in milling behavior between medium‐ and long‐grain cultivars due to morphological traits. PCA score plots showed that medium grains were strongly associated with kernel width, milled rice yield (MRY), and peak viscosity, while cultivars such as RTv7303, V3503, RT7801, V3502, and XP784 were correlated to higher setback and final viscosities. Similarly, clustering based on the AUC summary dataset produced four groups, again isolating medium grains. In this analysis, medium grains were correlated with higher width, MRY, head rice yield (HRY), and NIR color b ‐values. Conclusions In conclusion, Jupiter, RT302, RT3201, and Titan consistently emerged as a distinct group across the rice quality properties, providing valuable information to millers, breeders, and producers to identify rice cultivars with similar milling behavior and physicochemical properties. Significance and Novelty The results from this study support the selection of suitable cultivars for product formulation by clearly identifying which cultivars share similar physical, milling, and functional properties. By grouping cultivars with comparable characteristics, the findings help formulators choose rice types that will perform reliably in specific processing or end‐use applications. This information also helps in identifying potential substitutes when a preferred cultivar is unavailable and enables better commingling strategies to maintain consistency and improve overall product quality.

Super duplex stainless steels (SDSS) are materials known for their exceptional mechanical strength and high resistance to corrosion due to their dual- phase microstructure consisting of ferrite and austenite in roughly equal proportions. However, the Gas Tungsten Arc Welding (GTAW) process used to join SDSS often causes microstructural imbalances, mainly ferritic structures, or the formation of harmful intermetallic phases, which can weaken the material’ s desirable properties. This study examines the effect of substrate preheating on the microstructure, mechanical properties, and corrosion resistance of UNS S32750 SDSS welds produced by GTAW. Preheating the substrate was considered as a strategy to improve phase balance in the fusion zone by extending the time within the ferrite- to- austenite transformation temperature range, thus slowing the cooling rates. Four conditions were tested: welding at room temperature (RT) and preheating to 100 °C (T100), 200 °C (T200), and 300 °C (T300). Welding parameters remained constant. The fusion zone microstructure was analyzed using metallographic techniques, while mechanical properties were evaluated through microhardness tests. Corrosion resistance was assessed with potential dynamic polarization in a 3.5% NaCl solution. The results showed significant improvements in microstructural balance with higher preheating temperatures. The austenite volume fraction in the fusion zone increased from about 16% at RT to 42% at T 300. Mechanical testing indicated a decrease in microhardness from 341 HV at RT to 314 HV at T 300, reflecting the increased austenite content and its associated toughness. Corrosion tests demonstrated enhanced resistance under preheated conditions, with T 300 exhibiting the highest corrosion potential and the lowest corrosion current, nearing the performance of the base metal. These findings suggest that preheating is a practical, cost- effective method for optimizing the GTAW process for SDSS, eliminating the need for expensive filler materials and stabilizing the microstructure elements.

BackgroundThe increasing demand for healthier and more sustainable foods has driven the reformulation of bakery products using alternative ingredients. Sacha inchi (Plukenetia volubilis L.), an Amazonian oilseed rich in proteins, unsaturated fatty acids, and bioactive compounds, represents a promising resource to enhance the nutritional and functional quality of baked goods while valorizing agro-industrial by-products.MethodologyThis study investigated the effects of partially or totally replacing wheat flour and sunflower oil with defatted Sacha inchi oilcake flour and Sacha inchi oil on the nutritional, physicochemical, and functional properties of cookies. Nine formulations were developed, including a control and eight experimental variants. Proximate composition, mineral content, lipid profile, total polyphenols, antioxidant activity (FRAP and DPPH assays), texture, geometry, and color parameters were evaluated.ResultsCookies containing Sacha inchi flour showed significant increases in protein (up to 19.65%), fat, fiber (6-fold higher), ash, and energy, with a reduction in carbohydrates. Mineral content increased markedly for calcium (10.8-fold), magnesium (10.2-fold), potassium (3-fold), phosphorus (5.4-fold), and zinc (4.6-fold), while iron decreased by 25%. Lipid profiling revealed a higher proportion of polyunsaturated fatty acids, particularly α-linolenic acid (omega-3), and lower saturated fats in cookies containing Sacha inchi oil. The incorporation of Sacha inchi ingredients also increased total polyphenols (up to 1.46-fold) and antioxidant activity (up to 1.99-fold). Texture analysis showed that Sacha inchi flour reduced hardness (up to 5.8 times softer than control), whereas Sacha inchi oil increased firmness (up to 2.4 times). Full replacement of sunflower oil increased cookie diameter and spread ratio, while Sacha inchi flour reduced diameter and increased thickness. Color parameters were also affected, reflecting compositional and Maillard-related changes during baking.ConclusionsReplacing wheat flour and sunflower oil with Sacha inchi flour and oil enhanced the nutritional profile, fatty acid composition, and antioxidant capacity of cookies, while modulating their texture and geometry. These findings demonstrate the technological feasibility of using Sacha inchi derivatives as functional ingredients in bakery products, supporting the development of sustainable, health-oriented foods and promoting the valorization of Amazonian crops and by-products.

The increasing demand for healthier and more sustainable foods has driven the reformulation of bakery products using alternative ingredients. Sacha inchi (Plukenetia volubilis L.), an Amazonian oilseed rich in proteins, unsaturated fatty acids, and bioactive compounds, represents a promising resource to enhance the nutritional and functional quality of baked goods while valorizing agro-industrial by-products. This study investigated the effects of partially or totally replacing wheat flour and sunflower oil with defatted Sacha inchi oilcake flour and Sacha inchi oil on the nutritional, physicochemical, and functional properties of cookies. Nine formulations were developed, including a control and eight experimental variants. Proximate composition, mineral content, lipid profile, total polyphenols, antioxidant activity (FRAP and DPPH assays), texture, geometry, and color parameters were evaluated. Cookies containing Sacha inchi flour showed significant increases in protein (up to 19.65%), fat, fiber (6-fold higher), ash, and energy, with a reduction in carbohydrates. Mineral content increased markedly for calcium (10.8-fold), magnesium (10.2-fold), potassium (3-fold), phosphorus (5.4-fold), and zinc (4.6-fold), while iron decreased by 25%. Lipid profiling revealed a higher proportion of polyunsaturated fatty acids, particularly α-linolenic acid (omega-3), and lower saturated fats in cookies containing Sacha inchi oil. The incorporation of Sacha inchi ingredients also increased total polyphenols (up to 1.46-fold) and antioxidant activity (up to 1.99-fold). Texture analysis showed that Sacha inchi flour reduced hardness (up to 5.8 times softer than control), whereas Sacha inchi oil increased firmness (up to 2.4 times). Full replacement of sunflower oil increased cookie diameter and spread ratio, while Sacha inchi flour reduced diameter and increased thickness. Color parameters were also affected, reflecting compositional and Maillard-related changes during baking. Replacing wheat flour and sunflower oil with Sacha inchi flour and oil enhanced the nutritional profile, fatty acid composition, and antioxidant capacity of cookies, while modulating their texture and geometry. These findings demonstrate the technological feasibility of using Sacha inchi derivatives as functional ingredients in bakery products, supporting the development of sustainable, health-oriented foods and promoting the valorization of Amazonian crops and by-products.

Continuous intensive tillage practice led to the deterioration of soil health and the environment. Considering the negative impact of conventional tillage (CT) practices on soil properties, a field experiment was conducted over two consecutive years 2021–23 to evaluate the effects of various tillage practices on potato yield, quality, and soil properties under rice-fallow system. Although CT showed improvement on a few growth parameters compared with zero tillage (ZT), the results revealed substantial improvements in physiological and yield parameters underZT with paddy straw mulching. Preferably, the ZT with paddy straw mulching in potato reported 45.11% more potato tubers (>75 g) over CT, resulting in an overall yield increase of 13.97% compared with CT. Nutrient content in both haulm and tuber was higher under ZT with paddy straw mulching, leading to greater nutrient uptake. Significant improvements in tuber quality parameters, including total ash, crude fiber, total carbohydrate, and crude protein content, were also observed in ZT with paddy straw mulching when compared with other tillage practices. Furthermore, ZT with paddy straw mulching facilitated the buildup of 10.66% more organic carbon and 68.07% more soil microbial biomass carbon relative to CT. Soil organic carbon stock increased by 16.56 t ha −1 , which was 15% higher than CT. Enhanced soil nutrient availability was also seen in ZT with paddy straw mulching compared with CT.

Nitrogenous fertilizer (N fertilizer) is crucial to the quality of mulberry leaves. This study evaluated the influences of 4 N fertilizers on the chemical properties of paddy soil, mulberry growth, leaf quality and Cd distribution in mulberry. The results showed the soil pH was reduced with the increasing concentrations of NH4Cl and (NH4)2SO4. The soil pH for NH4Cl and (NH4)2SO4 treatments were 4.60 and 4.62 at 300 mg N/kg soil, 21.10% and 20.75% lower than that of the control, respectively. CO(NH2)2 increased soil organic matter (OM) and the 4 N fertilizers all increased the Cd phytoavailability with (NH4)2SO4>NH4Cl > CO(NH2)2>NaNO3. (NH4)2SO4 and CO(NH2)2 improved leaf production, total mulberry biomass and the total sugar in leaf. CO(NH2)2, NH4Cl and NaNO3 increased the crude protein content and (NH4)2SO4 increased the chlorophyll content (8.10%∼20.20%). (NH4)2SO4 and NH4Cl increased the Cd concentration in leaf, stem and root. CO(NH2)2 increased Cd concentration in leaf and stem. All 4 N fertilizers decreased the percentage content of Cd in roots (1.80%∼37.74%) and increased it in stems (3.90%∼263.81%) and leaves (24.09%∼236.18%). The leaves from the CO(NH2)2 and NaNO3 treatments met the hygienical standard for feeds. CO(NH2)2 and NaNO3 could be recommended to safely utilize the Cd polluted acidic paddy soils.

This research examines the conceptual properties of quality in external evaluations of study programmes within Slovenian higher education. It maps how evaluators apply six conceptual modalities: quality as consistency, fitness for purpose, quality in economic terms, quality as transformation, technocratic quality and academic quality. The analysis shows how these concepts are distributed across external evaluations, how their prevalence relates to how often evaluative judgements are made according to specific standards of quality and how critical they are. Findings confirm that external quality assurance focuses on rights, responsibilities, stakeholder participation, organisation and management, particularly when calling for improvements. Considerations related to educational value or outcomes of teaching, research and curricula, however, are less frequently and less critically emphasised. This research contributes to understanding the properties of external evaluations and how they affect higher education. It highlights the need for quality assurance and enhancement to become more exact, transparent and context-sensitive.

Are the Hip Disability and Osteoarthritis Outcome Score and Knee Injury and Osteoarthritis Outcome Score Measures Validated for Common Non-English Languages and Associated Cultures in the United States? A Systematic Review.

To enhance the forming quality of wood-plastic composite (WPC) models manufactured by fused filament fabrication (FFF) 3D printing, particularly in terms of surface quality and mechanical properties, this study analysed the 3D printing process parameters (layer height, extrusion ratio, and printing speed) for WPC filaments. Through surface roughness and tensile property tests, the optimal combination of process parameters for achieving the best forming quality was determined. Based on the optimized parameters, FFF technology and WPC filament were applied to practice 3D printing of wooden crafts. Experimental results showed that as the layer height decreases, extrusion ratio increases, and printing speed decreases, both the arithmetic average roughness (Ra) and average maximum height (Rz) of the WPC models decreased, leading to a significant improvement in surface quality. Concurrently, the mechanical properties of the WPC models were enhanced due to the increase in ultimate strength and elongation at break. Under the process conditions of 0.1 mm layer height, 110% extrusion ratio, and 20 mm/s printing speed, the printed wooden bowl and spoon exhibited excellent surface quality and favorable mechanical properties, providing a valuable reference for the application of 3D printing in the rapid fabrication of wooden crafts.

Persimmon′s high‐water content and its physiological structure being prone to deterioration shorten its shelf life. In this sense, there is a great need to research alternative methods to extend shelf life and preserve product quality. This study investigates the effects of edible coating applications applied to persimmon dried at different infrared wavelengths on drying kinetics and some quality properties. The trials were carried out at 400‐W emitter input power, middle and short infrared wavelengths and 1.5 m 2 s −1 air velocity without pretreatment (control), and with pretreatment. Drying time varied depending on pretreatments and infrared wavelengths. The best results in terms of drying kinetics, shorter drying time (58 min), lower specific energy consumption () and higher diffusion coefficient (1.12 10 −7 m 2 s −1 ) were obtained by drying the slices pretreated with citric acid + ascorbic acid and using short wave infrared energy. In contrast to the results obtained with middle wave infrared energy, in terms of quality characteristics, slices pretreated with guar gum using short wave infrared energy showed lower shrinkage (63.88%) and higher rehydration ratio (3.24). The colour was significantly better preserved in slices treated with citric acid + ascorbic acid for both short (12.21) and middle (9.06) wavelengths.

ABSTRACTBackground:Effective diabetes management relies on education and self-management. Diabetes selfmanagement education and support (DSMES) facilitates necessary knowledge and skills, incorporating patient needs and evidence-based standards to improve outcomes. However, adherence to selfmanagement is challenging due to insufficient education. This study assessed self-care management, a standard of care for DM patients in Jeddah, Saudi Arabia.Methods:This cross-sectional study assessed self-care practices among diabetic patients at a tertiary center in Jeddah, Saudi Arabia. Data were gathered through an online survey conducted from December 2023 to April 2024. Participants included individuals aged 18 and older with diabetes from King Abdulaziz University Hospital. Healthcare workers and non-diabetic patients were excluded. The survey collected information on demographics, disease duration, medications, adherence, complications, knowledge, and education related to diabetes management. It utilized a revised version of the Diabetes Self-Management Questionnaire to explore self-care activities in diabetes management. Statistical analysis was performed using SPSS 26, applying Chi-squared for qualitative variables, Mann-Whitney U for quantitative non-parametric variables, and Spearman’s for correlation, with P<.05 signifying statistical significance.Results:Knowledge regarding managing hyperglycemia was adequate in 70%, but only 45% were aware of how to adjust medications during illnesses. Physical activity levels were low, with 60% reporting minimal exercise. Those receiving intensive insulin showed a stronger correlation between knowledge and self-care practices, with a Spearman’s correlation coefficient of 0.18 (P=.002). Frequent interactions with healthcare providers were associated with higher self-management scores.Conclusions:Patients with diabetes in Saudi Arabia show moderate knowledge, with gaps in illness management. Targeted education, especially for younger and newly diagnosed patients, can improve selfcare and health outcomes.

The objective of this study was to investigate the effects of electron beam (EB) and X-ray (XR) irradiation on dry pet food during long-term storage. The samples were irradiated with EB and XR at doses of 0, 2.5, 5, 10, and 20 kGy, and their microbial safety and quality/oxidation properties were analyzed over 56 days under storage conditions of 25°C and 70% relative humidity. As a result, total aerobic bacteria and yeasts and molds significantly decreased as the doses of EB and XR increased. When treated with 10 kGy for both irradiations, no bacteria were detected in the dry pet food, and this effect remained during the 56-day storage period. While EB and XR were effective in reducing aflatoxin B1 in solution, they showed limited effect on dry pet food. On the other hand, changes in quality traits such as proximate compositions, pH, water activity, color, and volatile basic nitrogen due to EB and XR were negligible. However, both types of irradiation induced lipid and protein oxidation in dry pet food. Also, a significant increase was observed in oxidation-related volatile compounds such as hydrocarbons, aldehydes, and ketones with EB and XR treatment, which suggested these changes could potentially impact the flavor of the dry pet food. The current findings confirm the efficient microbial reduction of dry pet food by EB and XR and the consequent changes in quality and oxidative properties. Future research should focus on sensory evaluations to understand the implications of these oxidized substances on pet preferences and explore potential methods to mitigate negative effects.

Purpose In recent years, 3D printing technologies have grown significantly due to their versatility in producing components with complex geometries. In line with this trend, polylactic acid (PLA) has emerged as a highly applicable material due to its biocompatibility and biodegradability, along with adequate mechanical strength, making it suitable for the development of fastening and load-bearing components. However, the fabrication of such mechanical parts requires the consideration of multiple factors that ultimately influence both surface quality and mechanical properties of the final products. Design/methodology/approach In this study, a Design of Experiments (DOE) approach is implemented to vary the most critical parameters of the Fused Filament Fabrication (FFF) process, namely, nozzle diameter (ND), layer height (LH), extrusion temperature (TE), printing speed (PS) and extrusion multiplier (EM). Standardized specimens were used to measure the response variables. Adaptive Neuro-Fuzzy Inference System (ANFIS) models were developed to predict surface roughness, density and tensile strength, consistently outperforming regression models across all error metrics. A multi-objective optimization (MOO) based on particle swarm optimization was then applied to determine optimal processing conditions for PLA screw prototypes, which were subsequently manufactured (single- and double-thread) and validated through tensile and pull-out tests. Findings From the results, when all response variables had the same weight in the trade-off, the optimization indicated that the optimal parameter values within the selected range were ND = 0.25 mm, TE = 210 ºC, EM = 90%, LH = 0.1 mm and PS = 30 mm/s, achieving in the experimental validation a surface roughness (Ra) of 6.38 µm, a density of 1.2277 g/cm³ and an ultimate tensile strength of 63.20 MPa. Originality/value By combining ANFIS modeling with particle swarm-based MOO, this study provides a systematic strategy to identify optimal FFF processing parameters for PLA components. The integrated approach of modeling, optimization and experimental validation and experimental validation on PLA screw prototypes establishes a robust pathway for designing high-performance screws outperforming regression models. These findings underline the critical role of parameter tuning, where the optimization allows for trade-offs between mechanical performance and surface quality, which is very important in balancing strength, density and surface roughness, particularly in applications where multi-criteria optimization is essential.

Millets are major food source in arid and semi-arid parts of the world. Millets are nutritionally rich and superior to cereals. This study was undertaken to evaluate millet based edible cutleries for nutritional quality and food safety properties. Proximate of WFF (white finger millet flour) had notably higher protein content (12.48g) compared to the other products, while LMF (Little millet Flour) had higher fat (4.9g) and FMF (Finger Millet Flour) had more crude fiber (7.69g) content. Additionally, Control had higher moisture (8.71) and carbohydrate (79.13) contents compared to the other products. Mineral compounds in millet flours indicated that, FMF had the highest amount of phosphorus (290.4), while WFF had the highest amount of potassium (413.9 mg), magnesium (144.06 mg), iron (13.63mg), manganese (6.4 mg) and calcium (363.66 mg). Sodium content was highest in Refined wheat flour (17.7 mg) and zinc content was highest in LMF (4.13) compared to other flours. Proximate components of millet-based edible cutleries revealed that highest moisture (4.08g), fat (7.19g) and fiber (8.79g) contents found in LMEC. Highest ash (2.58g) and protein (8.05g) were demonstrated by WREC. Refined wheat flour-based edible cutleries showed more carbohydrates (78.07g) and energy compared to millet-based edible cutleries. Mineral compounds in edible cutleries recorded higher phosphorus (45.1mg) but Magnesium (1.73mg) Iron (9.03mg) and Calcium were recorded higher in WFEC (267.6mg) compared to other types. Sodium was highest in Control cutleries (1.06mg). Increased value of Zinc was observed in LMEC (1.49mg). The highest free fatty acid content has noted in the FMEC stored both aluminium silver foil (0.49 mEq O₂/kg) and MPP (0.42 mEq O₂/kg) packaging material at 90th day of storage period. There was no growth of total bacteria count was observed up to the 50th day of storage in aluminium silver foil packaging material. overall study suggested that millet-based cutleries were nutritionally rich and safe for consumption. Hence it could be used as an alternative to plastic cups and bowls to serve food products.

Development of microencapsulated rice bran to improve the quality of infant rice cereal

ABSTRACTThis study investigated the effects of postmortem aging on the nutritional quality and physicochemical properties of myofibrillar proteins (MFP) in Bactrian camel meat. In this study, hindlimb meat from five Bactrian camels was aged at 4°C and sampled on D0, D1, D3, D5, and D7. Samples were analyzed for proximate composition, amino acid profiles, and the functional and structural properties of MFPs. During aging, the moisture content decreased from 75.86% (D0) to 73.60% (D3) before partially recovering to 74.54% (D7), while protein (≈21.7%), crude fat (≈1.1%), and ash (≈0.86%) remained stable. Total amino acids (TAA) and essential amino acids (EAA) increased significantly, with TAA rising from 20.32 to 22.53 g/100 g and EAA from 9.17 to 9.92 g/100 g (P < 0.05). The EAA/TAA ratio consistently exceeded FAO/WHO recommendations, with lysine showing the highest amino acid score (≈1.6 times the reference value). MFP solubility increased from 25.66% to 76.21%, accompanied by improved emulsifying activity, but gel water‐holding capacity and foaming stability declined. SDS‐PAGE revealed a 30 kDa troponin‐T (TnT) degradation product from D3, while Fourier transform infrared (FTIR) indicated a structural shift from α‐helices (18.21% to 11.56%) to random coils (+5.64%). These results suggest that 3–5 days of aging may optimize both nutritional value and functional properties, providing a practical reference for camel meat processing. The findings are specific to the hindlimb muscle, and further research on different muscles is warranted.

ABSTRACTThe increasing consumption of a high‐fat diet (HFD) triggers metabolic diseases such as obesity, diabetes, dyslipidemia, and MAFLD (metabolic dysfunction‐associated fatty liver diseases). This situation demands natural and healthy therapeutic diets. Rice bran is a widely available, nutrient‐dense by‐product of rice. This study aimed to explore the compositional profile of optimized solid‐phase fermented rice bran (FRB) and nonfermented rice bran (NFRB) and, subsequently, its effect on HFD‐induced obese rats. We found that the fermentation process improved the nutritional quality and antioxidant properties of rice bran, and FRB supplementation (8 weeks) decreased body weight gain by 3.5%, blood glucose levels by 2.03 mmol/L, and liver fat. However, FRB administration improved cognitive function, while the improvement in lipid profile was associated with the downregulation of hepatic genes (G6PC, FASN, and HMGCR) expression. Additionally, liver tissue staining suggests that FRB supplementation can improve liver morphology by reducing sinusoidal dilation, fat accumulation, and necrosis. Our results demonstrate that FRB could be effectively used to treat and prevent lifestyle‐related diseases.

Quinoa ( Chenopodium quinoa Willd.) is a climate‐resilient crop with high nutritional quality and functional properties, offering a promising supplement to wheat flour in breadmaking. This study evaluated the effects of incorporating raw and short‐time germinated quinoa flour (25% w/w) on dough rheology, bread volume, and nutritional composition. Two quinoa cultivars were used: a Canadian (Quebec) cultivar and Bolivian Royal White. Dough mixing properties were determined using Farinograph‐E, and proximate composition, total phenolic content (TPC), and total antioxidant capacity (TAC) were analyzed. Compared with the wheat control, quinoa addition increased lipid content from 6.60 g 100 g −1 dw in control to 7.42–8.18 g 100 g −1 dw and ash content from 2.05 g 100 g −1 dw in control to 2.23–2.7 g 100 g −1 dw ( p &lt; 0.05), while protein content remained unchanged. Short‐term germination (7–18 h) tripled quinoa’s TPC, but baking reduced this effect. The addition of quinoa flour, whether raw or germinated, decreased dough stability from 17.9 min (control) to 8.6–13.9 min. Bread specific volume tended to be lower in quinoa‐supplemented samples (4.75 cm 3 g −1 vs. 4.02–4.39 cm 3 /g), but results were not significantly different ( p = 0.0604). Substituting 25% (w/w) of wheat flour with raw or short‐term germinated quinoa flour improves bread’s nutritional profile while maintaining its techno‐functional integrity, reinforcing its potential in functional bakery formulations.