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The inflammatory potential of diet may play a role in the regulation of low-grade chronic inflammation derived from obesity. This study aims to investigate the relationship between the dietary inflammatory index (DII) and anthropometric indicators of adiposity among Turkish adults.

The study sample consisted of 833 young adults (mean age = 23 ± 5.2 years). The inflammatory potential of the diet was evaluated with a DII. Data on dietary intake were collected by a single 24-h dietary recall, and DII was estimated from 25 dietary components. Also, the Mediterranean diet (Med-Diet) adherence screener was applied using the 14-item assessment tool.

The proinflammatory diet was statistically associated with young (p < 0.001), singles (p < 0.001), high school degree (p = 0.011), students (p < 0.001), not working or unemployed (p < 0.001), eating outside (p = 0.016) and lower adherence to a Med-Diet (p = 0.027). There was a statistically significant positive relationship between the DII score and body weight (BW), waist circumference and waist-to-height ratio (WHtR) (r = 0.107; p = 0.002, r = 0.092; p = 0.008, r = 0.115; p = 0.001, respectively). Besides, there was a statistically significant negative relationship between MED score and BW, WHtR and neck circumference (r = −0.101; p = 0.004, r = −0.084; p = 0.016, r = −0.175; p = 0.000, respectively).

To the best of the authors’ knowledge, this was the first Turkish study to assess the association between the anthropometric indicators of obesity and DII or adherence to Med-Diet in young adults. Lower DII scores and higher adherence to Med-Diet are related to the better status of anthropometric indicators of adiposity.

Artificial fruit ripening is hazardous to mankind. In the recent past, artificial fruit ripening is increasing gradually due to its commercial benefits. To discriminate the type of fruit ripening involved at the vendors’ side, there is a great demand for on-sight ethylene detection in a nondestructive manner. Therefore, this study aims to deal with a comparison of various laboratory and portable methods developed so far with high-performance metrics to identify the ethylene detection at fruit ripening site.

This paper focuses on various types of technologies proposed up to date in ethylene detection, fabrication methods and signal conditioning circuits for ethylene detection in parts per million and parts per billion levels. The authors have already developed an infrared (IR) sensor to detect ethylene and also developed a lab-based setup belonging to the electrochemical sensing methods to detect ethylene for the fruit ripening application.

The authors have developed an electrochemical sensor based on multi-walled carbon nanotubes whose performance is relatively higher than the sensors that were previously reported in terms of material, sensitivity and selectivity. For identifying the best sensing technology for optimization of ethylene detection for fruit ripening discrimination process, authors have developed an IR-based ethylene sensor and also semiconducting metal-oxide ethylene sensor which are all compared with literature-based comparable parameters. This review paper mainly focuses on the potential possibilities for developing portable ethylene sensing devices for investigation applications.

The authors have elaborately discussed the new chemical and physical methods of ethylene detection and quantification from their own developed methods and also the key findings of the methods proposed by fellow researchers working on this field. The authors would like to declare that the extensive analysis carried out in this technical survey could be used for developing a cost-effective and high-performance portable ethylene sensing device for fruit ripening and discrimination applications.

The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons.

Wholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA.

WGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples.

Inclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies.

These research findings have a great potential for the production of these baked products for human consumption on an industrial scale.

Production of breads using wheat flour and CF blends would benefits the consumers.

Production of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.