In an era marked by the advent of advanced printing technology during the Northern Song period, the tradition of transcribing the Buddhist canon endured rather than promptly fading away. This ...persistence is particularly noteworthy in the 10th to early 12th centuries when handwritten copies of the canon coexisted with the emerging prevalence of block-printed versions. Notably, the monasteries in the Jiangnan 江南 region remained prolific producers of handwritten copies. This article adopts a socio-political perspective to elucidate the coexistence of handwritten and block-printed copies. It delves into the dynamics of canon replication within a specific temporal and geographical context, unveiling a broader tableau of handwritten copies in the printing era. This exploration necessitates an examination of the intricate interplay between the state, the canon, and Jiangnan society. This study contends that the state’s printing policies before the Xining 熙寧 period (1068–1077), which rigorously regulated the production and dissemination of canonical texts, constituted a pivotal factor in sustaining the tradition of handwritten copies. Furthermore, it identifies a sustained societal demand for possessing the canon for constructing the zhuanlun zang 轉輪藏 (revolving wheel storage cabinet), which was most pronounced in the Jiangnan region. This persistent societal need fortified the enthusiasm for transcribing the canon within Jiangnan monastic communities.
The current hotspots of empirical analysis of piano performance skills mainly focus on the recognition of single notes, and there are some limitations in recognition accuracy and noise resistance ...performance. In this paper, to address this problem, firstly, on the basis of big data, we propose to realize the segmentation of the music section and noise section based on the single-port limit energy difference method and perform note onset and stop detection for the music section based on LMS adaptive filtering algorithm, using the musical characteristics of piano to identify the energy jumping point, which effectively improves the accuracy of note onset and stop detection and avoids the situation of missing and wrong diagnosis. Then the piano piece was played as an example, and the scientific evaluation of the piano performance skills was made based on the results of the determination of note types. The results showed that the errors of the eight notes of the piece were 0.9%, 0.30%, 0.24%, 0.28%, 0.34%, 0.11%, 0.63% and 0.28%. The correct rate of determining the types of notes in the performance technique of the music was 100%, and the error of determining all notes was controlled within 1%. This study provides a reference standard for evaluating the quality of music performance and has broad application prospects in the fields of family leisure, music tutoring, etc.
•The most predominant odorant in raw porcini (Boletus edulis) was 1-octen-3-one.•3-(Methylthio)propanal, 1-octen-3-one and pyrazines were key odorants in dry porcini.•Pyrazines were detected in raw ...porcini and increased sharply after drying.
A study was carried out to determine and compare the key aroma compounds in raw and dry porcini mushroom (Boletus edulis). The volatile fractions were prepared by solvent-assisted flavor evaporation (SAFE), and aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry (GC–MS) was employed to identify the odorants. Selected aroma compounds were quantitated and odor activity values (OAVs) were calculated revealing OAVs ≥ 1 for 12 compounds in raw porcini, among which 1-octen-3-one showed the highest OAV. In addition to compounds with eight carbon atoms, 3-methylbutanal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal were also responsible for the unique aroma profile. In dry mushroom OAVs ≥ 1 were obtained for 20 odorants. Among them, 3-(methylthio)propanal, 1-octen-3-one and pyrazines were determined as predominant odorants. Overall, drying increased complexity of volatile compounds, thus significantly changing the aroma profile of porcini, providing more desirable roasted and seasoning-like flavor and less grass-like and earthy notes.
Fried pepper (
Maxim.) oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing. Thus, the aroma profiles of Hancheng pepper oil ...(HCPO) and Hanyuan pepper oil (HYPO) from two regions were investigated by aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Results from AEDA showed that more aroma compounds with flavor dilution factors ≥9 were detected in HCPO than in HYPO. The odor activity values (OAVs) revealed 28 odorants with OAVs ≥1 in HCPO or HYPO. High OAVs were in particular obtained for 1,8-cineole, (
)-2-heptenal, β-myrcene, β-ocimene, limonene, and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that β-phellandrene,
-cymene, acetic acid octyl ester, octanal, citronellol, and sabinene played key roles in aroma differences between HCPO and HYPO. In addition, varying enantiomeric ratios of linalool (floral) and limonene (citrus-like and lemon-like) in HCPO and HYPO were observed by chiral GC-MS, and the odor impressions of limonene and linalool were in good agreement with the odor descriptions of
-(-)-limonene and
-(+)-linalool.
•The dynamic texture perception during bread consumption was conducted by D-QDA.•The texture change mechanisms of bolus during chewing were investigated.•The softness and adhesiveness perception were ...the key factors triggering the swallowing.•The increase rate of bolus adhesive force affected by from mucin was higher than that from α-amylase.
The purpose of this work was to characterize the dynamic texture perception and study the mechanisms occurring in bolus from chewing to swallowing during white bread oral processing. Results indicated that the microstructural and chemical composition properties determined the oral processing behaviors. At the initial stage of oral processing, the roughness, hardness, and dryness perception were the dominant attributes. At the end of oral processing the adhesiveness and softness perception were dominant, which correlated to the higher bolus water content and adhesive properties. The softness and adhesiveness perception were the key factors that trigger swallowing. In vitro artificial mastication experiments confirmed that mucin rapidly increased the adhesive force of bolus at the initial stage of oral processing, whereas α-amylase gradually increased the adhesive force. These results can help to better understand the dynamic texture perception and its change mechanisms during oral processing.
With the success of immune checkpoint inhibitors (ICIs), significant progress has been made in the field of cancer immunotherapy. Despite the long-lasting outcomes in responders, the majority of ...patients with cancer still do not benefit from this revolutionary therapy. Increasing evidence suggests that one of the major barriers limiting the efficacy of immunotherapy seems to coalesce with the hypoxic tumor microenvironment (TME), which is an intrinsic property of all solid tumors. In addition to its impact on shaping tumor invasion and metastasis, the hypoxic TME plays an essential role in inducing immune suppression and resistance though fostering diverse changes in stromal cell biology. Therefore, targeting hypoxia may provide a means to enhance the efficacy of immunotherapy. In this review, the potential impact of hypoxia within the TME, in terms of key immune cell populations, and the contribution to immune suppression are discussed. In addition, we outline how hypoxia can be manipulated to tailor the immune response and provide a promising combinational therapeutic strategy to improve immunotherapy.
Facial expression recognition (FER) is a significant task for the machines to understand the emotional changes in human beings. However, accurate hand-crafted features that are highly related to ...changes in expression are difficult to extract because of the influences of individual difference and variations in emotional intensity. Therefore, features that can accurately describe the changes in facial expressions are urgently required. Method: A weighted mixture deep neural network (WMDNN) is proposed to automatically extract the features that are effective for FER tasks. Several pre-processing approaches, such as face detection, rotation rectification, and data augmentation, are implemented to restrict the regions for FER. Two channels of facial images, including facial grayscale images and their corresponding local binary pattern (LBP) facial images, are processed by WMDNN. Expression-related features of facial grayscale images are extracted by fine-tuning a partial VGG16 network, the parameters of which are initialized using VGG16 model trained on ImageNet database. Features of LBP facial images are extracted by a shallow convolutional neural network (CNN) built based on DeepID. The outputs of both channels are fused in a weighted manner. The result of final recognition is calculated using softmax classification. Results: Experimental results indicate that the proposed algorithm can recognize six basic facial expressions (happiness, sadness, anger, disgust, fear, and surprise) with high accuracy. The average recognition accuracies for benchmarking data sets "CK+," "JAFFE," and "Oulu-CASIA" are 0.970, 0.922, and 0.923, respectively. Conclusions: The proposed FER method outperforms the state-of-the-art FER methods based on the hand-crafted features or deep networks using one channel. Compared with the deep networks that use multiple channels, our proposed network can achieve comparable performance with easier procedures. Fine-tuning is effective to FER tasks with a well pre-trained model if sufficient samples cannot be collected.
The gut microbiota has been confirmed as an important part in human health, and is even take as an 'organ'. The interaction between the gut microbiota and host intestinal environment plays a key role ...in digestion, metabolism, immunity, inflammation, and diseases. The dietary component is a major factor that affects the composition and function of gut microbiota. Food additives have been widely used to improve the color, taste, aroma, texture, and nutritional quality of processed food. The increasing variety and quantity of processed food in diets lead to increased frequency and dose of food additives exposure, especially artificial food additives, which has become a concern of consumers. There are studies focusing on the impact of food additives on the gut microbiota, as long-term exposure to food additives could induce changes in the microbes, and the gut microbiota is related to human health and disease. Therefore, the aim of this review is to summarize the interaction between the gut microbiota and food additives.
Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in ...different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction.
Aflatoxin B1 (AFB1) pollution is one of the most serious problems for food safety. In this paper, a split-type photoelectrochemical (PEC) immunoassay was designed for sensitive detection of AFB1 in ...foodstuffs by using amorphous TiO2 with all-inorganic perovskite CsPbBr3 nanocrystals (CsPbBr3/a-TiO2). The a-TiO2 layer not only improved the stability of CsPbBr3 nanocrystals, but also facilitated charge transfer, which resulted in the increasing photocurrent of the nanocomposites. Initially, a competitive-type enzyme immunoreaction was executed on a high-binding microplate between the analyte and alkaline phosphatase (ALP)-labeled AFB1-bovine serum albumin (AFB1–BSA) conjugate. Accompanied by the formation of the immunocomplex, the carried ALP triggered enzymatic hydrolysis to generate ascorbic acid (AA, as an electron donor) for increasing the photocurrent of the CsPbBr3/a-TiO2-modified electrode. Coupling with the competitive enzyme immunoassay, the photocurrent of the modified electrode decreased with the increase of target AFB1 concentration in a dynamic working range from 0.01 ng mL−1 to 15 ng mL−1 with a limit of detection (LOD) of 2.8 pg mL−1 under optimum conditions. Furthermore, the photoelectrochemical immunoassay was also utilized to detect AFB1 in peanut and corn samples, giving acceptable accuracy in comparison with the referenced AFB1 enzyme-linked immunosorbent assay (ELISA) method.
PDF
