Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers.

Ultra-processed plant-based foods, such as plant-based burgers, have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in Amsterdam, Copenhagen, Lisbon and London. Plant-based burgers (patty, bread and condiment) (n 41) were lab analysed for their energy, macronutrients, amino acids and minerals content per 100 g and serving and were compared with reference values. For the plant-based burgers, the median values per 100 g were 234 kcal, 20·8 g carbohydrates, 3·5 g dietary fibre and 12·0 g fat, including 0·08 g TFS and 2·2 g SFA. Protein content was 8·9 g/100 g, with low protein quality according to amino acid composition. Median Na content was 389 mg/100 g, equivalent to 1 g salt. Compared with references, the median serving provided 31% of energy intake based on a 2000 kcal per day and contributed to carbohydrates (17-28%), dietary fibre (42%), protein (40%), total fat (48%), SFA (26%) and Na (54%). One serving provided 15-23% of the reference values for Ca, K and Mg, while higher contributions were found for Zn, Mn, P and Fe (30-67%). The ultra-processed plant-based burgers provide protein, dietary fibre and essential minerals and contain relatively high levels of energy, Na and total fats. The amino acid composition indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits, including reducing energy, Na and total fats.

Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers.

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food.

Effects of Nonextensive Electrons on Dust-Ion Acoustic Waves in a Collisional Dusty Plasma with Negative Ions.

The effects of nonextensive electrons on nonlinear ion acoustic waves in dusty negative ion plasmas with ion-dust collisions are investigated. Analytical results show that both solitary and shock waves are supported in this system. The wave propagation is governed by a Korteweg-de Vries Burgers-type equation. The coefficients of this equation are modified by the nonextensive parameter q. Numerical calculations indicate that the amplitude of solitary wave and oscillatory shock can be obviously modified by the nonextensive electrons, but the monotonic shock is little affected.

Self-similarity in turbulence and its applications.

First, we discuss the non-Gaussian type of self-similar solutions to the Navier-Stokes equations. We revisit a class of self-similar solutions which was studied in Canonne et al. (1996 Commun. Partial. Differ. Equ. 21, 179-193). In order to shed some light on it, we study self-similar solutions to the one-dimensional Burgers equation in detail, completing the most general form of similarity profiles that it can possibly possess. In particular, on top of the well-known source-type solution, we identify a kink-type solution. It is represented by one of the confluent hypergeometric functions, viz. Kummer's function [Formula: see text]. For the two-dimensional Navier-Stokes equations, on top of the celebrated Burgers vortex, we derive yet another solution to the associated Fokker-Planck equation. This can be regarded as a 'conjugate' to the Burgers vortex, just like the kink-type solution above. Some asymptotic properties of this kind of solution have been worked out. Implications for the three-dimensional (3D) Navier-Stokes equations are suggested. Second, we address an application of self-similar solutions to explore more general kind of solutions. In particular, based on the source-type self-similar solution to the 3D Navier-Stokes equations, we consider what we could tell about more general solutions. This article is part of the theme issue 'Mathematical problems in physical fluid dynamics (part 2)'.

The Galerkin-truncated Burgers equation: crossover from inviscid-thermalized to Kardar-Parisi-Zhang scaling.

The one-dimensional Galerkin-truncated Burgers equation, with both dissipation and noise terms included, is studied using spectral methods. When the truncation-scale Reynolds number [Formula: see text] is varied, from very small values to order 1 values, the scale-dependent correlation time [Formula: see text] is shown to follow the expected crossover from the short-distance [Formula: see text] Edwards-Wilkinson scaling to the universal long-distance Kardar-Parisi-Zhang scaling [Formula: see text]. In the inviscid limit, [Formula: see text], we show that the system displays another crossover to the Galerkin-truncated inviscid-Burgers regime that admits thermalized solutions with [Formula: see text]. The scaling forms of the time-correlation functions are shown to follow the known analytical laws and the skewness and excess kurtosis of the interface increments distributions are characterized. This article is part of the theme issue 'Scaling the turbulence edifice (part 2)'.

On end-point distribution for directed polymers and related problems for randomly forced Burgers equation.

In this paper, we study several problems related to the theory of randomly forced Burgers equation. Our numerical analysis indicates that despite the localization effects the quenched variance of the endpoint distribution for directed polymers in the strong disorder regime grows as the polymer length [Formula: see text]. We also present numerical results in support of the 'one force-one solution' principle. This article is part of the theme issue 'Scaling the turbulence edifice (part 2)'.

Simple Equations Method (SEsM): An Effective Algorithm for Obtaining Exact Solutions of Nonlinear Differential Equations.

Exact solutions of nonlinear differential equations are of great importance to the theory and practice of complex systems. The main point of this review article is to discuss a specific methodology for obtaining such exact solutions. The methodology is called the SEsM, or the Simple Equations Method. The article begins with a short overview of the literature connected to the methodology for obtaining exact solutions of nonlinear differential equations. This overview includes research on nonlinear waves, research on the methodology of the Inverse Scattering Transform method, and the method of Hirota, as well as some of the nonlinear equations studied by these methods. The overview continues with articles devoted to the phenomena described by the exact solutions of the nonlinear differential equations and articles about mathematical results connected to the methodology for obtaining such exact solutions. Several articles devoted to the numerical study of nonlinear waves are mentioned. Then, the approach to the SEsM is described starting from the Hopf-Cole transformation, the research of Kudryashov on the Method of the Simplest Equation, the approach to the Modified Method of the Simplest Equation, and the development of this methodology towards the SEsM. The description of the algorithm of the SEsM begins with the transformations that convert the nonlinearity of the solved complicated equation into a treatable kind of nonlinearity. Next, we discuss the use of composite functions in the steps of the algorithms. Special attention is given to the role of the simple equation in the SEsM. The connection of the methodology with other methods for obtaining exact multisoliton solutions of nonlinear differential equations is discussed. These methods are the Inverse Scattering Transform method and the Hirota method. Numerous examples of the application of the SEsM for obtaining exact solutions of nonlinear differential equations are demonstrated. One of the examples is connected to the exact solution of an equation that occurs in the SIR model of epidemic spreading. The solution of this equation can be used for modeling epidemic waves, for example, COVID-19 epidemic waves. Other examples of the application of the SEsM methodology are connected to the use of the differential equation of Bernoulli and Riccati as simple equations for obtaining exact solutions of more complicated nonlinear differential equations. The SEsM leads to a definition of a specific special function through a simple equation containing polynomial nonlinearities. The special function contains specific cases of numerous well-known functions such as the trigonometric and hyperbolic functions and the elliptic functions of Jacobi, Weierstrass, etc. Among the examples are the solutions of the differential equations of Fisher, equation of Burgers-Huxley, generalized equation of Camassa-Holm, generalized equation of Swift-Hohenberg, generalized Rayleigh equation, etc. Finally, we discuss the connection between the SEsM and the other methods for obtaining exact solutions of nonintegrable nonlinear differential equations. We present a conjecture about the relationship of the SEsM with these methods.

Response of the copepod Acartia tonsa to the hydrodynamic cues of small-scale, dissipative eddies in turbulence.

This study quantifies the behavioral response of a marine copepod (Acartia tonsa) to individual, small-scale, dissipative vortices that are ubiquitous in turbulence. Vortex structures were created in the laboratory using a physical model of a Burgers vortex with characteristics corresponding to typical dissipative vortices that copepods are likely to encounter in the turbulent cascade. To examine the directional response of copepods, vortices were generated with the vortex axis aligned in either the horizontal or vertical direction. Tomographic particle image velocimetry was used to measure the volumetric velocity field of the vortex. Three-dimensional copepod trajectories were digitally reconstructed and overlaid on the vortex flow field to quantify A. tonsa's swimming kinematics relative to the velocity field and to provide insight into the copepod behavioral response to hydrodynamic cues. The data show significant changes in swimming kinematics and an increase in relative swimming velocity and hop frequency with increasing vortex strength. Furthermore, in moderate-to-strong vortices, A. tonsa moved at elevated speed in the same direction as the swirling flow and followed spiral trajectories around the vortex, which would retain the copepod within the feature and increase encounter rates with other similarly behaving Acartia While changes in swimming kinematics depended on vortex intensity, orientation of the vortex axis showed minimal significant effect. Hop and escape jump densities were largest in the vortex core, which is spatially coincident with the peak in vorticity, suggesting that vorticity is the hydrodynamic cue that evokes these behaviors.

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties.

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.

Mechanical creep of tea leaves.

BACKGROUND: Tea processing involves fermentation, withering, steaming or pan-firing, rolling, baking, and drying. Some of these steps are performed at a high temperatures. At such temperatures the creep of the tea leaves plays an important role in the quality of tea. In materials science, creep is the tendency of a tea leaf to move slowly or defom permanently under a constant load. There has been much research on the mechanical properties of the outmost cuticular layer of leaves but there are few reports addressing the mechanical properties of whole leaves. RESULTS: We cut tea leaf into specimen of dog-bone shape and measure the time-dependent creep deformation using a dynamic mechnical analyzer. Three different tea leaves grown in Taiwan were examined. The nonlinear Burgers model is proposed to describe the creep deformation of the tea leaves. CONCLUSIONS: The creep of the tea leaves consists of primary and steady states, and the creep deformation is accurately described by the Kelvin representation of the nonlinear Burgers model. The viscosities in the primary stages satisfied the Arrhenius equation, and the activation energies were determined. The stress exponents for the creep of the tea leaves were less than unity. The Maxwell representation of the Burgers model is mathematically equivalent to the Kelvin representation of the Burgers model and can also be used to explain the creep of tea leaves. © 2020 Society of Chemical Industry.

Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage.

The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 °C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices was investigated. Burger treatments included: aerobic packaging (AP, control), vacuum packaging (VP), chitosan dipping (CHI), and vacuum packaging plus chitosan dipping (VP + CHI). Microbiological [Total viable count (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, Lactic acid bacteria (LAB)], physicochemical [color, pH, total volatile basic Nitrogen (TVB-N), and Thiobarbituric acid (TBA)] and sensory (odor, taste, and texture) analyses were carried out. Results showed that the majority of microbiological, physico-chemical, and sensory analysis parameters varied significantly (p < 0.05) depending on treatment. Based primarily on sensory, followed by microbiological and physico-chemical data, the shelf life of chicken burgers was 4 days for AP samples, 8 days for VP samples, 10 days for CHI treated samples, and 12 days for the VP + CHI treated samples. Finally, a positive and significant correlation (p < 0.05) was observed among most microbiological, sensory, and physico-chemical data, introducing new data relating initial TVC to TVB-N values regarding alternative treatments of minced chicken meat for its optimum preservation.

On the thermodynamical restrictions in isothermal deformations of fractional Burgers model.

We investigate, in the distributional setting, the restrictions on the constitutive equation for a fractional Burgers model of viscoelastic fluid that follow from the weak form of the entropy inequality under isothermal conditions. The results are generalized, from the Burgers model, to an arbitrary class of linear constitutive equations with fractional derivatives. Our results show that the restrictions obtained here on the coefficients of constitutive equations are weaker when compared with the restrictions obtained by Bagley-Torvik method. We show the precise relation between restrictions derived here and those derived by Bagley-Torvik. We deal with the creep test, for the case when Bagley-Torvik conditions are violated, and new conditions obtained in this work are satisfied. The results show a qualitative difference in the form of creep function. This article is part of the theme issue 'Advanced materials modelling via fractional calculus: challenges and perspectives'.

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.

BACKGROUND: Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea, pea, and bean) were studied at two levels and various water:flour ratios to replace 10-44% pork meat in low-fat burgers and determine the effect on their sensory and technological properties (cooking yield, expressible liquid, diameter reduction, and color and texture profile). RESULTS: All pork-meat burgers that included pulse flour showed higher cooking yields, lower diameter reductions, and expressible liquids than all-meat burgers, which displayed better oil and water retention. Higher water additions resulted in burgers with less hardness. Burgers with 80 g kg-1 lentil flour in all water/flour ratios presented the lowest total color difference (ΔE) compared with the commercial control. Burgers with the higher level of all pulse flour tested and medium water levels showed acceptable sensory scores. CONCLUSIONS: Partial pork meat replacement by different legume flour (lentil, chickpea, pea, and bean), at levels of 80 and 150 g kg-1 and water/flour ratios of 1250, 1600, and 2000 g kg-1 resulted in low-fat burgers with adequate physicochemical characteristics. Moreover, the sensorial evaluation of the formulations with the maximum flour addition and intermediate water/flour ratio showed that they had good sensorial acceptability with no effect of flour type. © 2020 Society of Chemical Industry.

Data-Driven Model Reduction for Stochastic Burgers Equations.

We present a class of efficient parametric closure models for 1D stochastic Burgers equations. Casting it as statistical learning of the flow map, we derive the parametric form by representing the unresolved high wavenumber Fourier modes as functionals of the resolved variable's trajectory. The reduced models are nonlinear autoregression (NAR) time series models, with coefficients estimated from data by least squares. The NAR models can accurately reproduce the energy spectrum, the invariant densities, and the autocorrelations. Taking advantage of the simplicity of the NAR models, we investigate maximal space-time reduction. Reduction in space dimension is unlimited, and NAR models with two Fourier modes can perform well. The NAR model's stability limits time reduction, with a maximal time step smaller than that of the K-mode Galerkin system. We report a potential criterion for optimal space-time reduction: the NAR models achieve minimal relative error in the energy spectrum at the time step, where the K-mode Galerkin system's mean Courant-Friedrichs-Lewy (CFL) number agrees with that of the full model.

Efficient Markets and Contingent Claims Valuation: An Information Theoretic Approach.

This research article shows how the pricing of derivative securities can be seen from the context of stochastic optimal control theory and information theory. The financial market is seen as an information processing system, which optimizes an information functional. An optimization problem is constructed, for which the linearized Hamilton-Jacobi-Bellman equation is the Black-Scholes pricing equation for financial derivatives. The model suggests that one can define a reasonable Hamiltonian for the financial market, which results in an optimal transport equation for the market drift. It is shown that in such a framework, which supports Black-Scholes pricing, the market drift obeys a backwards Burgers equation and that the market reaches a thermodynamical equilibrium, which minimizes the free energy and maximizes entropy.

The experimental design approach to the optimization of a simple quick easy cheap effective rugged and safe method for the analysis of phytoestrogens in complex soy-based food.

The present paper deals with the multivariate optimization of an extraction-purification strategy for the determination of phytoestrogens (daidzein, genistein, coumestrol, formononetin, and biochanin A) in soy-based meat substitutes by high performance liquid chromatography with tandem mass spectrometry. For a reliable quantitation of these new concerning compounds in such a complex matrix, recovery and matrix effect must be carefully evaluated. Therefore, two sequential experimental designs were used to optimize the sample-pretreatment of soy-based burgers: the chosen technique was the quick, easy, cheap, effective, rugged and safe methodology, which does not require any particular facility or instrumentation. Thanks to the first screening design (Plackett-Burman), the significant factors influencing the studied responses were identified and further investigated through a response surface design (Box-Behnken). The optimal values of the variables (volume of extraction solvent mix/sample mass ratio and two clean-up sorbents) led to quantitative recoveries (97-104%) and low ion suppression (matrix effect 60-93%) for all analytes. This optimized method was characterized by low detection limits (0.2-1.5 ng/g) and excellent intraday precision (RSD 2-4%). It was applied to the determination of the considered compounds in several soy-burgers from the Italian market, detecting low ng/g levels (up to 40 ng/g) of coumestrol, formononetin, and biochanin A, and high concentrations (7.9-78 µg/g) of genistein and daidzein.

Simulation and Analysis of SAR Images of Oceanic Shear-Wave-Generated Eddies.

Synthetic Aperture Radar (SAR) is widely used in oceanic eddies research. High-resolution SAR images should be useful in revealing eddy features and investigating the eddy imaging mechanism. However, SAR imaging is affected by various radar parameters and environmental factors, which makes it quite difficult to learn directly from SAR eddy images. In order to interpret and evaluate eddy images, developing a proper simulation method is necessary. However, seldom has a SAR simulation method for oceanic eddies, especially for shear-wave-generated eddies, been established. As a step forward, we propose a simulation method for oceanic shear-wave-generated eddies. The Burgers-Rott vortex model is used to specify the surface current field of the simulated eddies. Images are then simulated for a range of different radar frequencies, radar look directions, wind speeds, and wind directions. The results show that the simulated images are consistent with actual SAR images. The effects of different radar parameters and wind fields on SAR eddy imaging are analyzed by qualitative and quantitative methods. Overall, the simulated images produce a surface pattern and brightness variations with characteristics resembling actual SAR images of oceanic eddies.

Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home.

Pork burgers could be expected to have an elevated risk of salmonellosis compared to other pork products due to their comminuted nature. A stochastic risk assessment was performed to estimate the risk of salmonellosis from Australian pork burgers and considered risk-affecting factors in the pork supply chain from retail to consumption at home. Conditions modeled included prevalence and concentration of Salmonella in pork mince, time and temperature effects during retail, consumer transport, and domestic storage and the effect of cooking, with the probability of illness from consumption estimated based on these effects. The model was two-dimensional, allowing for the separation of variability and uncertainty. Potential changes to production practices and consumer behaviors were examined through alternative scenarios. Under current conditions in Australia, the mean risk of salmonellosis from consumption of 100 g pork burgers was estimated to be 1.54 × 10 - 8 per serving or one illness per 65,000,000 servings consumed. Under a scenario in which all pork mince consumed is served as pork burgers, and with conservative (i.e., worst-case) assumptions, 0.746 cases of salmonellosis per year from pork burgers in Australia were predicted. Despite the adoption of several conservative assumptions to fill data gaps, it is predicted that pork burgers have a low probability of causing salmonellosis in Australia.

A comparative analysis for the solution of nonlinear Burgers' equation.

In this work, a comparative study of seven well-known mathematical techniques for the coupled Burgers' equations is reported. The techniques involve in this comparison are as follows: Laplace transform Adomian decomposition method, Laplace transform homotopy perturbation method, Variational iteration method, Variational iteration decomposition method, Variational iteration homotopy perturbation method, the optimal homotopy asymptotic method, and OHAM with Daftardar-Jafari polynomial. Here we considered a practical example which consists of coupled Burgers' equations with the kinematic viscosity ε=1. Convergence and stability analysis is a major part of this analysis. After a careful observation, it is found that the variational iteration method has faster convergence than all the remaining methods. Adomian decomposition method and Homotopy perturbation method show weaker stability in comparison with other involved techniques.

LC⁻Q⁻TOF⁻MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers.

Beef burgers are a popular food choice, due to their taste and convenience. The extensive range of beef burgers with different flavours currently offered on the market is adding to their growing consumption. This study detected and identified specific non-meat proteins and peptide markers originating from functional preparations, i.e., powdered mixes of protein additives and spices, used as meat substitutes in the production of ready-to-cook beef burgers. Twenty-eight soy proteins, including isoforms (nine milk-, three pea- and one beetroot-specific protein) were found concurrently with a set of peptide markers unique to soy glycinin and ß-conglycinin, pea vicilin and provicilin, milk αS1-casein, ß-lactoglobulin, as well as beetroot elongation factor 2. Soy and beetroot proteins and peptides were observed in all burgers containing additives. Milk and pea proteins were included in powdered mixes but were not detected in burgers, indicating that their content was below the limit of detection. The study demonstrates that the proposed method can be implemented to analyse protein additives in cooked burgers; however, the presence of low amounts of additives, below 1⁻2%, should be further confirmed by using a more sensitive triple quadrupole instrument.