This manuscript describes the role of non-classical hydrogen bonds (NCHBs), specifically C–H···O interactions, in modern synthetic organic transformations. Our goal is to point out the seminal examples where C–H···O interactions have been invoked as a key stereocontrolling element and to provide predictive value in recognizing future and/or potential C–H···O interactions...
CAPA and pyrokinin (PK) neuropeptides are produced from two different genes, capa and pyrokinin, respectively. In this study, we identified and characterized the capa and pyrokinin genes from the brown marmorated stink bug, Halyomorpha halys (Hemiptera). The capa gene encodes two CAPA-PVK (periviscerokinin) peptides (DAGLFPFPRVamide and EQ-LIPFPRVamide) and one CAPA-DH...
Aluminum alloys are popular in aerospace and automotive industries because of their relatively high strength-to-weight ratio. The study of enhancing aluminum’s mechanical properties through grain refinement is especially important. One such technique is High-Pressure Torsion processing (HPT), which leads to significant grain size refinement and enhances mechanical properties like ductility...
Vibrio parahaemolyticus is frequently isolated or detected from raw seafoods, especially shellfish. Also, Listeria monocytogenes, Salmonella spp. are pathogens that are frequently found in ready-to-eat (RTE) seafood, such as smoked fish and shellfish, seafood salad, cooked shrimp and crabmeat, and seafood consumed raw. Two studies to improve safety in RTE...
Glutenin protein molecules can form a large "macropolymer" which forms the elastic component of the gluten complex in wheat flour doughs. Little work has been done to investigate relationships between glutenin macropolymer (GMP) and noodle processing. GMP was isolated from flour of 4 wheat varieties; 3 hard- and 1 soft-grained...
Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...
The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system...
The effect of salmon blood plasma (SPP) on the gelation of Pacific whiting surimi under different ohmic heating conditions was investigated. SPP was found to significantly increase gel strength in gels heated ohmically to and held at 60° for 30 min followed by heating ohmically to 90°C. SPP at a...