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IntroductionWith the escalating demands for agricultural product quality in modern agriculture, peanuts, as a crucial economic crop, have their pod appearance quality directly influencing market value and consumer acceptance. Traditionally, the visual inspection of peanut pod appearance quality relies heavily on manual labor, which is not only labor-intensive and inefficient but also susceptible to subjective judgments from inspectors, thereby compromising the consistency and accuracy of inspection outcomes. Consequently, the development of a rapid, accurate, and automated inspection system holds significant importance for enhancing production efficiency and quality control in the peanut industry.MethodsThis study introduces the optimization and iteration of the YOLOv5s model, aiming to swiftly and precisely identify high-quality peanuts, peanuts with mechanical damage, moldy peanuts, and germinated peanuts. The CSPDarkNet53 network of the YOLOv5s model was substituted with the ShuffleNetv2 backbone network to reduce the model’s weight. Various attention mechanisms were explored for integration and substitution with the backbone network to enhance model performance. Furthermore, the substitution of various loss functions was investigated, with the Focal-EIoU loss function employed as the regression loss term for predicting bounding boxes, thereby improving inference accuracy.ResultsCompared to the YOLOv5s network model, SSE-YOLOv5s boasts a mere 6.7% of the original model’s parameters, 7.8% of the computation, and an FPS rate 115. 1% higher. Its weight size is a mere 7.6% of the original model’s, while the detection accuracy and mean average precision (mAP) reach 98.3% and 99.3%, respectively, representing improvements of 1.6 and 0.7 percentage points over the original YOLOv5s model.DiscussionThe results underscore the superiority of the SSE-YOLOv5s model, which achieves a maximum mAP of 99.3% with a minimal model size of 1. 1MB and a peak FPS of 192.3. This optimized network model excels in rapidly, efficiently, and accurately detecting the appearance quality of mixed multi-target peanut pods, making it suitable for deployment on embedded devices. This study provides an essential reference for multi-target appearance quality inspection of peanut pods.

The genetic diversity and phenotypic variability of crop agronomic traits is valued by breeders for their benefits in crop breeding but are limited for most target traits. The rice Waxy (Wx) gene (LOC_Os06g04200) encodes granule‐bound starch synthase I (GBSSI), which determines the amylose content (AC) of endosperm by controlling amylose synthesis. The number of altered bases in each line (coloured in red) is indicated by the letter S followed by a number. (c) A structural model of Wxb constructed using the PROTEIN DATA BANK server; mutated residues contributing to the changes of AC are shown as spheres and are coloured (P124 in apricot, R125 in blue, R158 in red violet, G159 in white, V160 in green, D161 in red, T178 in orange and Y191 in purple). (d) Analysis of potential off‐target sites in the seven T1 edited lines. To determine the effect of these mutations on AC, we measured the apparent amylose contents (AACs) of grains from the seven mutant lines (Wxm5‐Wxm11), NIP (Wxb) and a 'soft rice' control Nangeng9108 (NG9108) (Wxmp) (Figure 1e).

Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

Bee venom (BV) is usually associated with pain since, when humans are stung by bees, local inflammation and even an allergic reaction can be produced. BV has been traditionally used in ancient medicine and in acupuncture. It consists of a mixture of substances, principally of proteins and peptides, including enzymes as well as other types of molecules in a very low concentration. Melittin and phospholipase A2 (PLA2) are the most abundant and studied compounds of BV. Literature of the main biological activities exerted by BV shows that most studies focuses on the comprehension and test of anti-inflammatory effects and its mechanisms of action. Other properties such as antioxidant, antimicrobial, neuroprotective or antitumor effects have also been assessed, both in vitro and in vivo. Moreover, human trials are necessary to confirm those clinical applications. However, notwithstanding the therapeutic potential of BV, there are certain problems regarding its safety and the possible appearance of adverse effects. On this perspective, new approaches have been developed to avoid these complications. This manuscript is aimed at reviewing the actual knowledge on BV components and its associated biological activities as well as the latest advances on this subject.

The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.

Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics’ retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.

: This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE, and projects SmartBioR (CENTRO-01-0145-320 FEDER-000018, Integrated Programme SR&TD co-funded by Centro 2020 program, Portugal 321 2020, European Union, through the European Regional Development Fund) and ValorMar (POCI-01-0247-FEDER-024517, Co-financed by the European Union through the ERDF—European Regional Development Fund, under the Operational Program Competitiveness and Internationalization—Foods 2021, 10, 320 22 of 26 Compete 2020, Lisbon Regional Operational Program—Lisbon 2020 and Algarve Regional Operational Program—Algarve 2020).

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and “boutique” pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.

Enhancing crop yield response to elevated CO concentrations (E-[CO ]) is an important adaptation measure to climate change. A high-yielding indica rice cultivar \"Takanari\" has recently been identified as a potential candidate for high productivity in E-[CO ] resulting from its large sink and source capacities. To fully utilize these traits, nitrogen should play a major role, but it is unknown how N levels influence the yield response of Takanari to E-[CO ]. We therefore compared grain yield and quality of Takanari with those of Koshihikari, a standard japonica cultivar, in response to Free-Air CO enrichment (FACE, +200 μmol mol ) under three N levels (0, 8, and 12 g m ) over three seasons. The biomass of both cultivars increased under E-[CO ] at all N levels; however, the harvest index decreased under E-[CO ] in the N-limited treatment for Koshihikari but not for Takanari. The decreased harvest index of Koshihikari resulted from limited enhancement of spikelet number under N-limitation. In contrast, spikelet number increased in E-[CO ] in Takanari even without N application, resulting in significant yield enhancement, averaging 18% over 3 years, whereas Koshihikari exhibited virtually no increase in yield in E-[CO ] under the N-limited condition. Grain appearance quality of Koshihikari was severely reduced by E-[CO ], most notably in N-limited and hot conditions, by a substantial increase in chalky grain, but chalky grain % did not increase in E-[CO ] even without N fertilizer. These results indicated that Takanari could retain its high yield advantage over Koshihikari with limited increase in chalkiness even under limited N conditions and that it could be a useful genetic resource for improving N use efficiency under E-[CO ].