Increasing utilisation of plant protein is required to support the production of protein-rich foods that can replace animal proteins in the human diet so as to reduce the strain that intensive animal ...husbandry poses to the environment. From a nutritional standpoint, with the right combination, plant proteins can supply sufficient amounts of essential amino acids for human health requirements. In addition to their role as a macronutrient, proteins play an integral role in structural formation of foods through processes such as emulsification, foaming, gelation and dough formation. This review aims to provide an overview of the major sources of plant proteins, their physiochemical functionalities and nutritional properties, with emphasis on the research needed to support technology innovation for more plant protein to meet world nutritional requirements and as food sources to feed the growing world population.
•Increasing consumption of plant proteins is needed to address food security.•Research and commercial market show a strong growth in plant protein use.•The challenge is to improve nutritional and functional properties of plant proteins.•New separation and fractionation technologies used to develop new plant based food.•Formulation innovation required to revolutionise plant proteins as food ingredients.
We present a hardware-friendly deep learning architecture with one-dimensional convolutional neural networks (1D CNN) for fast analyzing fluorescence lifetime imaging (FLIM) data. A 1D CNN shows ...unparalleled advantages; they are more straightforward, quicker to train, and faster than high dimensional CNNs. 1D CNNs can be easily applied to multi-exponential fluorescence decay models. Compared with traditional least-square methods, superior performances of 1D CNNs on fluorescence lifetime image reconstruction have been validated using simulated data. We also employ the proposed 1D CNN to analyze two-photon FLIM images of functionalized gold nanoprobes in Hek293 and human prostate cancer cells. The results further demonstrate that 1D CNNs are fast and can accurately extract lifetime parameters from fluorescence signals. Our study shows that 1D CNNs have great potential in various real-time FLIM applications.
The wave union (WU) method is a well-known method in time-to-digital converters (TDCs) and can improve TDC performances without consuming extra logic resources. However, an earlier study concluded ...that the WU method is not suitable for UltraScale field-programmable gate array (FPGA) devices, due to more severe bubble errors. This article proves otherwise and presents new strategies to pursue high-resolution TDCs in Xilinx UltraScale 20 nm FPGAs. Combining our new subtapped delay line (sub-TDL) architecture (effective in removing bubbles and zero-width bins) and the WU method, we found that the wave union method is still powerful in UltraScale devices. We also compared the proposed TDC with the TDCs combining the dual sampling structure and the sub-TDL technique. A binning method is introduced to improve the linearity. Moreover, we derived a formula of the total measurement uncertainties for a single-stage TDL-TDC to obtain its root-mean-square resolution. Compared with the previously published FPGA-TDCs, we presented (for the first time) much more detailed precision analysis for single-TDL TDCs.
This paper presents low nonlinearity, compact, and multichannel time-to-digital converters (TDC) in Xilinx 28 nm Virtex 7 and 20 nm UltraScale field-programmable gate arrays (FPGAs). The proposed ...TDCs integrate several innovative methods that we have developed: 1) the subtapped delay line averaging topology; 2) tap timing tests; 3) a direct compensation architecture; and 4) a mixed calibration method. The code density tests show that the proposed TDCs have much better linearity performances than previously reported ones. Our approach is cost-effective in terms of the consumption of logic resources. To demonstrate this, we implemented 96 channel TDCs in both FPGAs, using less than 25% of the logic resources. The achieved least significant bit (LSB) is 10.5 ps for Virtex 7 and 5.0 ps for UltraScale FPGAs. After the compensation and calibration, the differential nonlinearity (DNL) is within -0.05, 0.08 LSB with σDNL = 0.01 LSB, and the integral nonlinearity (INL) is within -0.09, 0.11 LSB with σINL = 0.04 LSB for the Virtex 7 FPGA. The DNL is within -0.12, 0.11 LSB with σDNL = 0.03 LSB, and the INL is within -0.15, 0.48 LSB with σINL = 0.20 LSB for the UltraScale FPGA.
Animals and plants are the main sources of dietary proteins, and there are important differences in the type of protein that they supply. The differences include molecular structure, amino acid ...profile, digestibility, and technical functionality in food, i.e. the ability to gel, emulsify, bind water etc. These inherent differences influence their bioavailability from a human nutrition perspective, as well as the sensory quality of foods containing animal or plant proteins. These fundamental differences mean that designing plant-based foods to mimic animal foods requires much more than simple substitution of one ingredient with another.
We survey some of the nutritional and technological functionality data for animal- and plant-derived food proteins and discuss the nature and implications of the differences between them.
Plant-based foods typically provide less complete protein nutrition because of lower digestibility and source-specific deficiencies in essential amino acids, compared with animal proteins. Such differences may not be as essential for adults as they are for infants and young children, due to their developmental requirements. Plant proteins can be subjected to various processes to bring their functionality closer to that of animal proteins (e.g. hydrolysis to improve solubility), but some processes that improve functionality also diminish amino acid bioaccessibility or bioactivity, creating negative nutritional consequences. Much more research and innovation are required to enhance the potential of plant proteins. In the short to medium term, nutritional and functional synergies between plant and animal proteins may offer a path to creating nutritious and attractive foods.
•Inherent differences between animal and plant proteins make direct substitution difficult.•Animal proteins supply Essential Amino Acids more effectively than plant proteins.•Low digestibility of plant proteins may result in nutritional deficiency for infants and young children.•Plant proteins are more hydrophobic, aggregated and inflexible than animal proteins.•Novel processing alters the protein structures leading to functionality improvement.
This article proposes a new calibration method, called the mixed-binning (MB) method, to pursue high-linearity time-to-digital converters (TDCs) for light detection and ranging applications. The ...proposed TDCs were developed using tapped delay-line (TDL) cells in field-programmable gate arrays (FPGAs). With the MB method, we implemented a resolution-adjustable TDC showing excellent linearity in Xilinx UltraScale FPGAs. We demonstrate a 128-channel TDC to show that the proposed method is cost-effective in logic resources. We also developed a software tool to predict the performances of TDL-based TDCs robustly. Results from both software analysis and hardware implementations are in good agreement and show that the proposed design has great potential for multichannel applications; the averaged <inline-formula><tex-math notation="LaTeX">{{\bf DN}}{{{\bf L}}_{{\boldsymbol{pk}} - {\boldsymbol{pk}}}</tex-math></inline-formula> and <inline-formula><tex-math notation="LaTeX">{{\bf IN}}{{{\bf L}}_{{\boldsymbol{pk}} - {\boldsymbol{pk}}}</tex-math></inline-formula> are close to or even less than 0.05 LSB in multichannel designs.
This article proposes a weighted histogram calibration method and an automatic calibration architecture to implement high-linearity time-to-digital converters (TDCs) in low-cost Advanced RSIC Machine ...(ARM)-based system-on-chips (SoCs). The proposed method significantly reduces the nonlinearity introduced by nonuniform bins. It offers automatic calibration without manual interventions using ARM processors. Besides, our design is cost-effective in hardware consumption. We implemented and evaluated a 16-channel TDC system in a low-cost Zynq-7000 ARM-based SoC, in which the programable logic is equivalent to a 28 nm Artix-7 FPGA. The proposed TDC offers a resolution of 9.83 ps with good uniformity, achieving an averaged <inline-formula><tex-math notation="LaTeX">{\rm{DN}}{{\rm{L}}_{{\rm{pk}} - {\rm{pk}}}</tex-math></inline-formula> of 0.38 LSB, and an averaged <inline-formula><tex-math notation="LaTeX">{\rm{IN}}{{\rm{L}}_{{\rm{pk}} - {\rm{pk}}}</tex-math></inline-formula> of 0.63 LSB.
This article presents a low-hardware consumption, resolution-configurable, automatically calibrating gray code oscillator time-to-digital converter (TDC) in Xilinx 16-nm UltraScale+, 20-nm UltraScale ...and 28-nm Virtex-7 field-programmable gate arrays (FPGAs). The proposed TDC utilizes look-up tables as delay elements and has several innovations: 1) a sampling matrix structure to improve the resolution, 2) a virtual bin calibration method (VBCM) to achieve configurable resolutions and automatic calibration, and 3) hardware implementation of the VBCM in standard FPGA devices. We implemented and evaluated a 16-channel TDC system in all three FPGAs. The UltraScale+ version achieved the best resolution (least significant bit, LSB) of 20.97 ps with 0.09 LSB averaged peak-to-peak differential nonlinearity (DNL pk-pk ). The UltraScale and Virtex-7 versions achieved the best resolutions of 36.01 ps with 0.10 LSB averaged DNL pk-pk and 34.84 ps with 0.08 LSB averaged DNL pk-pk , respectively.
Functionality of Protein‐Fortified Extrudates Day, Li; Swanson, Barry G.
Comprehensive reviews in food science and food safety,
September 2013, 2013-Sep, 2013-09-00, 20130901, Volume:
12, Issue:
5
Journal Article
Peer reviewed
Fortification of extrusion feed formulations with proteins from selected sources will improve the health‐promoting quality of snack and breakfast foods. Molecular interactions among proteins, starch, ...lipids, water, and other constituents in the extrusion “melt” are the basis for extrudate appearance as well as textural, sensory, and physical properties. Covalent disulfide and sulfhydryl bonding as well as electrostatic, hydrogen, and hydrophobic affinity developing among molecules during extrusion determine extrudate sensory quality, digestibility, and nutrient availability. Extrudate quality is dependent on the physical profile of the feed material from particle size to moisture concentration, the mechanical profile of the twin‐screw extruder from screw speed to die aperture, and the temperature, pressure, and shear leading to specific mechanical energy delivered in the extruder. Methods to assess extrudate physical and sensory quality are presented. Protein concentration, feed moisture, and extrusion temperatures are most important to expansion, density, and texture of extrudates. Fortification with whey and wheat proteins results in acceptable extrusion of snack and breakfast foods. Extrusion generally improves protein quality and digestibility while retaining active nutrients.
Sodium chloride (NaCl) is an essential ingredient to control the functional properties of wheat dough and bread quality. This study investigated the effect of NaCl at 0, 1 and 2%, (w/w, flour base) ...on the gluten network formation during dough development, the dough rheology, and the baking characteristics of two commercial flours containing different levels of protein (9.0 and 13.5%) and with different glutenin-to-gliadin ratios. Examination of the dough structure by confocal microscopy at different stages of mixing show that the gluten network formation was delayed and the formation of elongated fibril protein structure at the end of dough development when NaCl was used. The fibril structure of protein influenced the dough strength, as determined by strain hardening coefficient and hardening index obtained from the large deformation extension measurements. NaCl had a greater effect on enhancing the strength of dough prepared from the low protein flour compared to those from the high protein flour. The effect of NaCl on loaf volume and crumb structure of bread followed a similar trend. These results indicate that the effect of NaCl on dough strength and bread quality may be partially compensated by choosing flour with an appropriate amount and quality of gluten protein.
► Salt delays gluten protein hydration resulting in the formation of more fibril gluten network. ► Salt enhances the strength and stability of dough and loaf volume of bread. ► The effect of salt on dough strength and bread loaf volume is flour dependent. ► Dough strength of the low protein flour with 2% salt and the high protein flour at 1% salt was similar. ► Selecting flour with an appropriate quantity and quality gluten protein, salt may be partially reduced.
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