Effect of Cooking on Radiation-induced Chemical Markers in Beef and Pork during Storage

Raw and cooked beef and pork loins were irradiated at 0 or 5 25 kGy. The radiation induced marker compounds, such as hydrocarbons, 2-alkylcyclobutanones and sulfur volatiles, were determined after 0 and 6 months of frozen storage. Two hydrocarbons [8-heptadecene (C17:1), 6,9- heptadecadiene (C17:2)] and two 2-alkylcyclobutanones [2- dodecylcyclobutanone (DCB), 2-tetradecylcyclobutanone (TCB)] were detected only in irradiated raw and cooked meats. Although pre-cooked irradiated meats produced more hydrocarbons and 2-alkylcyclobutanones than the irradiated cooked ones, the amounts of individual hydrocarbons and 2- alkylcyclobutanones, such as 8-heptadecene, 6,9- heptadecadiene, DCB, and TCB, were sufficient enough to detect whether the meat was irradiated or not. Dimethyl disulfide and dimethyl trisulfide were also detected only in irradiated meats, but dimethyl trisulfide disappeared after 6 months of frozen storage under oxygen-permeable packaging conditions. The results indicated that 8- heptadecene, 6,9-heptadecadiene, DCB, TCB and dimethyl disulfide, even though they were decreased with storage, could be used as marker compounds for the detection of irradiated beef and pork regardless of cooking under the frozen conditions for 6 months

t3t^3-Variational Autoencoder: Learning Heavy-tailed Data with Student's t and Power Divergence

The variational autoencoder (VAE) typically employs a standard normal prior as a regularizer for the probabilistic latent encoder. However, the Gaussian tail often decays too quickly to effectively accommodate the encoded points, failing to preserve crucial structures hidden in the data. In this paper, we explore the use of heavy-tailed models to combat over-regularization. Drawing upon insights from information geometry, we propose $t^3$VAE, a modified VAE framework that incorporates Student's t-distributions for the prior, encoder, and decoder. This results in a joint model distribution of a power form which we argue can better fit real-world datasets. We derive a new objective by reformulating the evidence lower bound as joint optimization of KL divergence between two statistical manifolds and replacing with $\gamma$-power divergence, a natural alternative for power families. $t^3$VAE demonstrates superior generation of low-density regions when trained on heavy-tailed synthetic data. Furthermore, we show that $t^3$VAE significantly outperforms other models on CelebA and imbalanced CIFAR-100 datasets.Comment: ICLR 2024; 27 pages, 7 figures, 8 table

Evaluation of Radiation-induced Compounds in Irradiated Raw or Cooked Chicken Meat during Storage

The concentrations of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles in irradiated (0, 5 kGy) chicken meats (raw, pre-cooked, and irradiatedcooked) were analyzed after 0 and 6 months of frozen storage (-40°C) under oxygen permeable packaging conditions. Two hydrocarbons [8-heptadecene (C17:1) and 6,9-heptadecadiene (C17:2)], two 2-alkylcyclobutanones [2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB)], and dimethyl disulfide were determined as radiation-induced detection markers in the irradiated raw and cooked chicken meats. Although, irradiated-cooked samples produced less hydrocarbons and 2-alkylcyclobutanones than pre-cooked irradiated ones, the amount of individual hydrocarbons or 2-alkylcyclobutanones was still sufficient enough to detectradiation treatment even after 6 months of storage at -40°C. Among sulfur volatiles, only dimethyl disulfide were found in meat after 6 months of storage indicating it has potential to be used an irradiation detection marker for frozen-stored meats under oxygen permeable packaging conditions

Production of Radiation-Induced Compounds in Irradiated Raw and Cooked Meats

The objective of this study was to determine the best irradiation markers in irradiated meat. Raw and cooked beef loins, pork loins and chicken thighs were irradiated at 0 or 5 kGy. The amounts of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles were determined after 0 and 6 months of frozen storage. Two hydrocarbons (8-heptadecene (C17:1) and 6,9-heptadecadiene (C17:2)) and two 2- alkylcyclobutanones (2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB)) were detected only in irradiated raw and cooked meats. Although pre-cooked irradiated meats produced more hydrocarbons and 2- alkylcyclobutanones than the irradiated cooked ones, the amounts of individual hydrocarbons and 2- alkylcyclobutanones, such as 8-heptadecene, 6,9- heptadecadiene, DCB, and TCB, were sufficient enough to identify whether the meat was irradiated or not. Dimethyl disulfide and dimethyl trisulfide were detected only in irradiated meats, but dimethyl trisulfide disappeared after 6 months of frozen storage under oxygen permeable packaging conditions. This indicated that only dimethyl disulfide could be used as an irradiation marker for the meat stored in frozen conditions for a long time

An Energy-Efficient Algorithm for Classification of Fall Types Using a Wearable Sensor

Objective: To mitigate damage from falls, it is essential to provide medical attention expeditiously. Many previous studies have focused on detecting falls and have shown that falls can be accurately detected at least in a laboratory setting. However, a very few studies have classified the different types of falls. To this end, in this paper, a novel energy-efficient algorithm that can discriminate the five most common fall types was developed for wearable systems. Methods: A wearable system with an inertial measurement unit sensor was first developed. Then, our novel algorithm, temporal signal angle measurement (TSAM), was used to classify the different types of falls at various sampling frequencies, and the results were compared with those from three different machine learning algorithms. Results: The overall performance of the TSAM and that of the machine learning algorithms were similar. However, the TSAM outperformed the machine learning algorithms at frequencies in the range of 10-20 Hz. As the sampling frequency dropped from 200 to 10Hz, the accuracy of the TSAM ranged from 93.3% to 91.8%. The sensitivity and specificity ranges from 93.3% to 91.8%, and 98.3% to 97.9%, respectively for the same frequency range. Conclusion: Our algorithm can be utilized with energy-efficient wearable devices at low sampling frequencies to classify different types of falls. Significance: Our system can expedite medical assistance in emergency situations caused by falls by providing the necessary information to medical doctors or clinicians.1

Wheat Antioxidants, Their Role in Bakery Industry, and Health Perspective

Wheat grains and its fractions contain significant level of antioxidant activity and many phytochemicals, such as phenolic acids (ferulic and vanillic acids), carotenoids, and tocopherol are beneficial in curing many disorders. The beneficial phytochemicals are mostly present in aleurone fraction of wheat bran. The phytochemicals and antioxidants present in wheat have several health benefits, such as their ability to act as antioxidants, immunoenhancers, and inhibitors of certain lesions, which have been demonstrated for phenolic. Many wheat antioxidants are similar to the antioxidants present in wheat, but their characteristics are also unique in nature. The regular consumption of these antioxidant compounds in whole grains is associated with a reduced risk of many heart diseases and several forms of cancers and improves the regulation of blood glucose. Wheat antioxidants play a vital role in bakery industry mostly in bread industry. People are getting aware to use the bakery products that are prepared from the white flour due to proper nutrition, healthy lifestyle, improved nutritional composition, and functional properties. In nutshell, wheat antioxidants including phytochemicals synergistically improve the health status of consumers by consuming the products having complete nutrition