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A direct and unified approach is proposed toward simultaneously simulating large strain elastic behaviors of gellan gels with different gellan polymer concentrations. The purpose of this paper is to construct an elastic potential with certain parameters of direct physical meanings, based on well-designed invariants of Hencky’s logarithmic strain.

For each given value of the concentration, the values of the parameters incorporated may be determined in the sense of achieving accurate agreement with large strain uniaxial extension and compression data. By means of a new interpolating technique, each parameter as a function of the concentration is then obtained from a given set of parameter values for certain concentration values.

Then, the effects of gellan polymer concentrations on large strain elastic behaviors of gellan gels are studied in demonstrating how each parameter relies on the concentration. Plane-strain (simple shear) responses are also presented for gellan gels with different polymer concentrations.

A direct, unified approach was proposed toward achieving a simultaneous simulation of large elastic strain behaviors of gellan gels for different gellan polymer concentrations. Each parameter incorporated in the proposed elastic potential will be derived as a function of the polymer concentration in an explicit form, in the very sense of simultaneously simulating large strain data for different concentrations.

The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei (L. paracasei) (entrapped in gellan–caseinate) on physico-chemical, sensorial and microbial characteristics of yogurt during storage time.

L. paracasei cells were encapsulated through unique pH triggered gelation technique using combination of sodium caseinate-gellan gum as protective shell material. MPC was also used to improve physico-chemical indices of probiotic yogurt at different levels (0–3 percent).

The results showed that yogurt samples containing encapsulated L. paracasei showed lower post-acidification and higher viability. Samples containing encapsulated L. paracasei showed less syneresis amount, due to possible hydration of shell material, also application of MPC could reduce this attribute during storage time. The numbers of probiotic bacteria were remained above the recommended therapeutic minimum throughout the samples.

The findings suggest a practical ingredient in probiotic dairy product. Simultaneous usage of this kind of encapsulation via MPC enhanced sensorial and physical properties of probiotic yogurt while of no reduction in viable counts survival.

This study revealed usage of microcapsules of L. paracasei prepared by the gelation of sodium caseinate-gellan gum could be a suitable manner for delivery of probiotics in fermented dairy products like yogurt.

The aim of the present paper to compare the cleaning treatments of paper samples exposed to artificial aging, toluene and isopropyl alcohol gel in cleaning wax stains.

In total, paper samples were made from wood pulp. They had a deterioration phenomenon represented in the stains of the paraffin wax, so two types of cleaning were used: A traditional method using a toluene solution and another new method using isopropanol gel by a cotton swap in a circular movement until the completion of the cleaning process. Then, all paper samples were treated with toluene and isopropanol to handle the second artificial aging and detect how the samples were affected by artificial aging. For identifying the efficacy of these materials in removing paraffin wax stains, a range of examinations and analyses were used, such as universal serial bus, scanning electron microscope, infrared analysis (IR), pH analysis, color change analysis. Moreover, these results were compared with the standard sample’s results.

The results of examinations and analyses proved that the use of toluene affected the paper samples. Their effects were twice as weak, fragile and degraded paper fibers compared to isopropanol gel. Therefore, the isopropanol gel is preferred for paper cleaning to the toluene solution.

This paper highlights the efficiency of isopropyl alcohol gel in cleaning wax stains from historical paper supports.

Three-dimentional (3D) food printers are innovative technologies that contribute to healthy, personalized and stainable nutrition. However, many consumers are still vigilant about 3D printed food in the age of technology. The purpose of this study is to develop a scale and propose a model for consumption preferences associated with 3D-printed food (3DPF).

The developed questionnaire was handed to 192 Z and Y generation participants (Data1) for the exploratory factor analysis stage initially. Then, the questionnaire was handed to another group of 165 participants (Data 2) for verification by confirmatory factor analysis. Finally, the dimensions “healthy and personalized nutrition,” “sustainable nutrition” and “socio-cultural nutrition” were analyzed by structural equation modeling.

The results indicated that there was a high relationship between “healthy and personalized nutrition” and “sustainable nutrition” as well as between “sustainable nutrition” and “socio-cultural nutrition” when 3DPF was considered.

The study would contribute to the new survey area related to 3DPF by presenting a scale and proposing a model. Also, the study reveals which nutritional factors affect the Z and Y generation’s consumption of 3DPF. In this context, the study aims to make marketing contributions to the food production, restaurant and hotel sectors.

3D食品打印机是创新技术, 有助于健康、个性化和可持续的营养。然而, 在科技时代, 许多消费者仍然对3D打印食品保持警惕。本研究的目的是开发一个刻画与3D打印食品相关的消费偏好的量表并提出一个模型。

本研究首先将开发的问卷交给192名Z和Y世代参与者（数据1）进行探索性因素分析阶段。然后, 将问卷交给另一组165名参与者（数据2）通过验证性因素分析进行验证。最后, 通过结构方程模型分析了“健康和个性化营养”、“可持续营养”和“社会文化营养”这三个维度。

结果表明, 在考虑3D打印食品时, “健康和个性化营养”与“可持续营养”之间以及“可持续营养”与“社会文化营养”之间存在很高的关系。

本研究通过提出一个量表并提出一个模型, 为与3D打印食品相关的新调查领域做出了贡献。此外, 研究揭示了影响Z和Y世代对3D打印食品消费的营养因素。在这一背景下, 本研究旨在为食品生产、餐厅和酒店等领域做出营销贡献。

This paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention and shelf-life of fruits. In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits.

Major scientific information was collected from Scopus, Web of Science, Mendeley and Google Scholar. Several key words such as postharvest, edible coating, phytonutrients, shelf-life enhancement, bioactive compounds, minimally processed fruits and antimicrobial compounds were used to find the data. Relevant information was collected by using 90 recent research and review articles.

The main findings of this comprehensive review are to improve the quality of fruits, to meet the next-generation food security needs. However, in the process of achieving the goal of improving quality of food produce, embrace of synthetic, non-biodegradable packaging materials have increased, creating serious pollution problem. Amidst several alternatives for replacement of synthetic packaging, the option of biodegradable films and coatings showed promising results.

The paper represents recent information about the edible coating used for the enhancement of shelf-life of fresh and minimally processed fruits.

The purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks.

A wheat‐based snack Diamond cuts, and a rice and gram‐based spicy snack Kodbale, were chosen. The products were prepared by incorporating to the dough, 0.2, 0.5, 0.75 and 1.0 per cent of 11 different additives like gum acacia, gum Tragacanth, Methylcellulose, Gaur Gum, Pectin, Gum Karaya, Gum Carageenan, Xanthan Gum, Gum Gellan, Seafoam and Beligara. Products were evaluated for sensory attributes and fat uptake was estimated by soxhlet extraction.

Results indicated that average fat uptake in Diamond cuts and Kodbale was 28.00 and 30 per cent, respectively. In Diamond cuts, while addition of additives did not alter fat uptake remarkably, a slight decrease in the case of gum Tragacanth (0.2 per cent) and Gaur Gum and Gum Carageenan (0.75 per cent) was observed. Statistical analysis of sensory attributes revealed only a marginal difference in textural quality of Diamond cuts incorporated with Gaur Gum, Pectin and Beligara. In Kodbale, fat uptake was marginally lowered by the addition of Gaur Gum, gum Tragacanth, Xanthan Gum and Gum Carageenan at 0.75 per cent. No significant differences were observed among the sensory qualities except for marginal differences in textural quality of Kodbale incorporated with Gaur Gum, Gum Carageenan and Beligara. It can be concluded that addition of additives did not influence the fat uptake or sensory quality of fried products studied to a significant extent.

Since some of the additives improved textural quality of products and fried products are usually stored and consumed, these additives can probably help in improving the texture of stored products. Further studies in this area would help in confirming this.

The purpose of this paper is to acquaint the readers with recent developments in biopolymer-based food packaging materials like natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blending and nanocomposites grounded on natural and synthetic biopolymers. This paper is an attempt to draw the readers towards the advantages and attributes of new era polymers to diminish the usage of traditional non-biodegradable polymers.

Plastic packaging for food and associated applications is non-biodegradable and uses up valuable and treasured non-renewable petroleum products. With the current focus on researching alternatives to petroleum, research is progressively being channelized towards the development of biodegradable food packaging, thereby reducing adverse impact on the environment.

Natural biopolymer-based nanocomposite packaging materials seem to have a scintillating future for a broad range of applications in the food industry, including advanced active food packaging with biofunctional attributes. The present review summarizes the scientific information of various packaging materials along with their attributes, applications and the methods for production.

This is an apropos review as there has been a recent renewed concern in research studies, both in the industry and academe, for development of new generation biopolymer-based food packaging materials, with possible applications in many areas.

A new approach is proposed toward accurately matching any given realistic hardening and softening data from uniaxial tensile test up to failure and moreover, toward bypassing usual tedious implicit trial-and-error iterative procedures in identifying numerous unknown parameters.

Finite strain response features of metals with realistic hardening-to-softening transition effects up to eventual failure are studied for the first time based on the self-consistent elastoplastic J₂-flow model with the logarithmic stress rate. As contrasted with usual approximate and incomplete treatments merely considering certain particular types of hardening effects such as power type hardening, here a novel and explicit approach is proposed to obtain a complete form of the plastic-work-dependent yield strength over the whole hardening and softening range.

A new multi-axial evolution equation for both hardening and softening effects is established in an explicit form. Complete results for the purpose of model validation and prediction are presented for the finite strain responses of monotonic uniaxial stretching up to failure.

New finite strain elastoplastic equations are established with a new history-dependent variable equivalently in place of the usual plastic work. With these equations, a unified and accurate simulation of both gardening and softening effects up to failure is achieved for the first time in an explicit sense without involving usual tedious implicit trial-and-error iterative procedures.

A new and explicit form of the elastic strain-energy function for modeling large strain elastic responses of soft solids is constructed based on Hencky's logarithmic strain tensor.

Well-designed invariants of the Hencky strain are introduced for characterizing deformation modes and, furthermore, a new interpolating technique is proposed for combining piecewise splines into a single smooth function.

With this new form and this new technique, objectives in three respects may be achieved for the first time.

First, no adjustable parameters need to be treated. Second, large strain responses for three benchmark modes are derivable in a decoupled sense without involving strongly nonlinear coupling effects. Finally, large strain data may be automatically and accurately matched for three benchmark modes, including uniaxial, equi-biaxial and plane-strain extension. Numerical examples are presented and compared with usual approaches.

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.

In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.

From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.

Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.