bluuebunny/crossref_metadata_2025_split huggingface dataset:
A review on AI-based medical image computing in head and neck surgery
Authors: Xu Jiangchang , Zeng Bolun , Egger Jan , Wang Chunliang , Smedby Örjan , Jiang Xiaoyi , Chen Xiaojun 
Published: July 2022

AbstractHead and neck surgery is a fine surgical procedure with a complex anatomical space, difficult operation and high risk. Medical image computing (MIC) that enables accurate and reliable preoperative planning is often needed to reduce the operational difficulty of surgery and to improve patient survival. At present, artificial intelligence, especially deep learning, has become an intense focus of research in MIC. In this study, the application of deep learning-based MIC in head and neck surgery is reviewed. Relevant literature was retrieved on the Web of Science database from January 2015 to May 2022, and some papers were selected for review from mainstream journals and conferences, such as IEEE Transactions on Medical Imaging, Medical Image Analysis, Physics in Medicine and Biology, Medical Physics, MICCAI, etc. Among them, 65 references are on automatic segmentation, 15 references on automatic landmark detection, and eight references on automatic registration. In the elaboration of the review, first, an overview of deep learning in MIC is presented. Then, the application of deep learning methods is systematically summarized according to the clinical needs, and generalized into segmentation, landmark detection and registration of head and neck medical images. In segmentation, it is mainly focused on the automatic segmentation of high-risk organs, head and neck tumors, skull structure and teeth, including the analysis of their advantages, differences and shortcomings. In landmark detection, the focus is mainly on the introduction of landmark detection in cephalometric and craniomaxillofacial images, and the analysis of their advantages and disadvantages. In registration, deep learning networks for multimodal image registration of the head and neck are presented. Finally, their shortcomings and future development directions are systematically discussed. The study aims to serve as a reference and guidance for researchers, engineers or doctors engaged in medical image analysis of head and neck surgery.
An evolutionary optimization algorithm for proton arc therapy
Authors: Zhao Lewei , Liu Gang , Li Xiaoqiang , Ding Xuanfeng 
Published: July 2022

Abstract

Objective. Proton arc plan normally contains thousands of spot numbers and hundreds of energy layers. A recent study reported that the beam delivery time (BDT) is proportional to the spot numbers. Thus, it is critical to find an optimal plan with a fast delivery speed while maintaining a good plan quality. Thus, we developed a novel evolutionary algorithm to directly search for the optimal spot sparsity solution to balance plan quality and BDT. Approach. The planning platform included a plan quality objective, a generator, and a selector. The generator is based on trust-region-reflective solver. A selector was designed to filter or add the spot according to the expected spot number, based on the user’s input of BDT. The generator and selector are used alternatively to optimize a spot sparsity solution. Three clinical cases’ CT and structure datasets, e.g. brain, lung, and liver cancer, were used for testing purposes. A series of user-defined BDTs from 15 to 250 s were used as direct inputs. The relationship between the plan’s cost function value and BDT was evaluated in these three cases. Main results. The evolutionary algorithm could optimize a proton arc plan based on clinical user input BDT directly. The plan quality remains optimal in the brain, lung, and liver cases until the BDT was shorter than 25 s, 50 s and 100 s, respectively. The plan quality degraded as the input delivery time became too short, indicating that the plan lacked enough spot or degree of freedom. Significance. This is the first proton arc planning framework to directly optimize plan quality with the BDT as an input for the new generation of proton therapy systems. This work paved the roadmap for implementing such new technology in a routine clinic and provided a planning platform to explore the trade-off between the BDT and plan quality.
Characteristics of grassy ELMs and their impact on the divertor heat flux width
Authors: Li Nami , Xu X.Q. , Wang Y.F. , Yan N. , Zhang J.Y. , Qian J.P. , Sun J.Z. , Wang D.Z. 
Published: July 2022

Abstract
BOUT++ turbulence simulations are conducted for a 60 s steady-state long pulse high β
p EAST grassy ELM discharge. BOUT++ linear simulations show that the unstable mode spectrum covers a range of toroidal mode numbers from low-n (n = 10–15) peeling–ballooning modes (P–B) to high-n (n = 40–80) drift-Alfvén instabilities. Nonlinear simulations show that the ELM crash is triggered by low-n peeling modes and fluctuation is generated at the peak pressure gradient position and radially spread outward into the scrape-off-layer, even though the drift-Alfvén instabilities dominate the linear growth phase. However, drift-Alfvén turbulence delays the onset of the grassy ELM and enhances the energy loss with the fluctuation extending to pedestal top region. Simulations further show that if the peeling drive is removed, the fluctuation amplitude drops by an order of magnitude and the ELM crashes disappear. The divertor heat flux width is ∼2 times larger than the estimates based on the HD model and the Eich’s ITPA multi-tokamak scaling (or empirical Eich scaling) due to the strong radial turbulence transport.
The study of the rheological properties of a food additive for the enrichment of special-purpose pastes
Authors: Alekseeva T V , Artemova E N , Apalikhina O A , Vitruk L Y , Kalgina Y O , Malakova L A 
Published: July 2022

Abstract
The results and findings in the study of the rheological properties of additives for enriching food products with a special-purpose effect are presented in the article. The authors have developed the composition of the food enrichment system, including wheat germ cake, light albumin, white beans. The objective of the work was to conduct research on the selection of a rational amount of water and additives in order to give the latter an adapted state, implying its technological introduction into the paste masses. As a result of research, it was found that the ratio of food additives and water is 1: 2. In this case, the resulting paste based on the additive has a moisture content of 68% and a normal mechanical tension of 2.9 kPa. These indicators are fully consistent with the criteria for similar paste-like food complexes, which are planned to be enriched with the proposed food additive.
The use of processed gourds products to improve properties of bakery products
Authors: Belyaev A I , Pugacheva A M , Taranova E.S. , Petrov N Yu , Aksenov M P 
Published: July 2022

Abstract
Currently, the food industry uses frozen semi-finished products in the baking of new products. A new type of frozen semi-finished products used to improve the baking properties of flour is widely used in North America, Western Europe, Japan, etc. The use of cryopreservation makes it possible to obtain high quality bakery products. The studies were carried out in the laboratory of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University and Volgogradsky CAS. Raw materials such as peeled rye flour, first grade wheat flour, thick rye sourdough, pressed baker's yeast, table salt, nardek with dried apricots were used. The dough was prepared with a 60:40 ratio of peeled rye and first grade wheat flour (Wstarter = 50%) by the developed recipe. The moisture content in the dough was 49.5%. The dough was prepared in a Diosna machine for 5-7 min. The required amount of salt was added as a saline. Yeast suspension was used. The generalization of these processes, which determine the transformation of recipe components into a finished product, provide the basis for scientific foundations of the baking technology using frozen semi-finished products and contributes to the development of methods for predicting the quality of finished products.
Using high-lysine corn flour in the bread-making process
Authors: Khrapko O P , Sokol N V , Sanzharovskaya N S 
Published: July 2022

Abstract
This paper considered the possibility of using high-lysine corn flour in the production techniques of wheat bread. It demonstrated the need for development of a bread formula with functional ingredients. It examined the effect of high-lysine corn flour (5, 10, 15 and 20%) on the quality of dough and bread made therefrom. The studies conducted with standard methods determined the effect of high-lysine corn flour on the physical and chemical parameters and organoleptical properties of finished products. The paper revealed the potential of high-lysine corn flour when it is used in the food industry, in particular in bread baking. The formula for making Solnechny style bread, containing 10% of high-lysine corn flour, was determined. It was found that the developed bread had high quality characteristics. The protein content in the new Solnechny style bread increased by 2.0%, the mineral and vitamin composition changed, the potassium increased by 1.24%, phosphorus - by 3.48%. The finished products were much more enriched with magnesium, manganese and iron, vitamins B1 and PP.
Effect of fruit and vegetable powders on the rheological profile of a semi-finished product from light-grain rye flour
Authors: Sadygova M K , Marinina E A , Andreeva L V , Osyka I A , Kondrashova A V 
Published: July 2022

Abstract
The article studies the effect of fruit and vegetable powders on the rheological profile of a semi-finished product based on flour from the grain of light-grain rye of the Bambyshev Memory variety. The flour from the grain of light-grain rye of the Bambyshev Memory variety was control sample No.1. Prototype No.2 was with the addition of apple pomace powder in an amount of 15% to the weight of flour. Prototype No.3 was with the addition of pumpkin pulp powder in an amount of 15% to the weight of flour. The rheological properties of semi-finished products were determined using a Mixolab device. The data of mixograms and Mixolab profilers showed differences in the parameters of the rheological profile and Mixolab indices for the studied flour and mixtures. The authors have proved that, when using rye flour with high amylolytic activity, the introduction of fruit and vegetable powders in the mixture allows you to increase the viscosity of the dough, reduce the amylolytic activity and recommend additives as improvers of the properties of rye semi-finished products. When adding fruit and vegetable powders in an amount of 15% by weight of flour, additives are improvers of the properties of rye semi-finished products. The analysis of the rheological profiles of the dough from the experimental mixtures allows us to recommend them for the production of flour confectionery products.
Using aquatic raw materials in the technology of flour culinary and confectionery products
Authors: Volchenko V , Garelova N , Dzhendetova G , Uchaeva A 
Published: July 2022

Abstract
Common flour products as a part of a human diet have been observed. Using aquatic raw materials has been advised to solve these problems. In addition to using cod liver oil and inactivated yeast cells, fish protein isolate is advised to use in the technology of bakery and flour culinary products. The recipe of such products has been optimized (optimal dosage of FPI is 5 % of dry weight to the flour quantity); the flow diagram is given. Wakame algae has been used in the technology of the confectionery product – biscuit dessert. It was added to the confiture layer as well as raspberry and sugar. The ratios of these ingredients have been optimized using experimental design method. The optimized recipe of the biscuit dessert has been developed.
Influence of technological factors on the physical and chemical properties of rye dough and the parameters of its fermentation
Authors: Bykova N Yu , Chernykh V Ya 
Published: July 2022

Abstract
Preparing rye dough, special attention should be paid to assessing its rheological behavior taking into account the semi-finished product titratable acidity. Water dosage determination for mixing the dough should be carried out taking into account its consistency. At the same time, dough effective viscosity should be determined after mixing. This indicator will exactly allow establishing the baking properties of the processed rye flour. The control of the rye dough fermentation process, which allows determining the optimal duration of dough first proofing and final proofing of dough pieces, should be carried out according to the rate of change in the carbon dioxide volume and the relative change in potentiometric characteristics.
Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough
Authors: Drannikov A V , Dombrovskaya Ya P , Derkanosova A A , Belokurova E V , Kitaev D S , Shevtsov A A 
Published: July 2022

Abstract
Experimental studies of the effect of water-honey extract of St. John's wort grass fermented by lactic acid bacteria Str.lactis and Str.cremoris on microorganisms causing microbiological deterioration of wheat flour bakery products showed a positive effect of the introduced component on the rheological and biotechnological parameters of wheat dough. By adding additional nutrients that activate the vital activity of the fermenting microflora, the gas-forming ability of the dough increased by 20%, the fermentation activity improved by 35%, and the desired dough acidity of 3.0 deg. was reached within 120 minutes, i.e. the fermentation process reduced by 60 minutes.
Modification of collagen-containing animal raw materials for use in food products
Authors: Bazhenova B A , Tykheev A A , Yumzhir-Uvdel Ts , Zabalueva Yu Yu , Bychkova T S , Danilova L V 
Published: July 2022

Abstract
The article analyzes the microstructure of collagen of animal raw materials, modified by a chemical method by exposing the tripe tissue in dry sodium bicarbonate and subsequent exposure in a solution of acetic acid to improve its technological characteristics. The objects of research were beef tripe tissue from a freshly slaughtered animal before (control) and after modification (experiment). The modification was carried out in accordance with the following scheme: sequential exposure of the tripe tissue for 60 min with sodium bicarbonate in dry form, distributed over the surface of the tripe tissue, at a ratio of 10: 1, then rinsing in running cool water, then subsequent exposure in 2% food grade acetic acid for 30 minutes. In the course of the experiment, the following studies were carried out: microstructural analysis, changes in the indicators of cutting force and the content of amine nitrogen. The obtained experimental data showed that the treatment causes a change in the collagen microstructure of the tripe tissue: there is a widespread loosening of the cicatrix wall and destructive changes in collagen and muscle fibers, swelling and loosening the muscle fibers, while the striation of the fiber structure is significantly changed. In individual muscle bundles, elongated nuclei are noticeable, which are located eccentrically; in some areas of the stratified epithelium, cell nuclei were absent. Microstructural and biochemical analysis proves the presence of morphological and structural processes in the tripe tissue after the proposed method of chemical treatment, which improves its characteristics for further technological processing and the addition of sausages.
The impact of the freezing process on the grain bread quality
Authors: Alekhina N N , Ponomareva E I , Popov V I , Lukina S I , Malyutina T N , Ovsyannikov V Yu 
Published: July 2022

Abstract
Currently, many studies dedicated to the elaboration of new methods of the production of functional alimentary products, including bread made of bioactivated wheat, are being carried out. The application of frozen semi-processed goods will allow one to reduce the labour input in the technological process of grain bread production, conditioned by the introduction of the bioactivation stage. It is acknowledged that the quality of products can change due to the process of freezing. That is why this paper investigates the impact of the process of freezing on organoleptic and physical-chemical quality indicators of grain bread, its microstructure and protein digestibility. The results of the conducted experiment have demonstrated that grain bread baked with the use of frozen semi-processed goods made of bioactivated wheat has slightly lower physical-chemical indicators than those for the bread made without the application of the freezing technology. The data received via electron microscopy has proved the fact of the presence of larger pores in the sourdough of products made of frozen dough if compared to bread baked without frozen raw materials. It is explained by the appearance of large air gaps around the surface of gelatinised starch grains in the samples. The application of frozen dough in the grain bread technology contributed to the increase of protein digestibility that resulted from more active protein destruction at low temperatures, which increases its digestibility. However, the application of the deep freezing technology of dough will help to stop and restart the production process quickly and will shorten the duration of the process of preparation of grain bread. Moreover, this technology will allow one to provide consumers with functional bread made of bioactivated wheat grains in numerous country regions.
Flax-based enrichment of chopped convenience poultry meat
Authors: Borisova V L , Terentyev S E , Stefanova I L , Sazonova E A , Luchkin A G 
Published: July 2022

Abstract
Recently, oilseeds have been of interest to food producers. A positive effect they have on the human body has been known since ancient times. Modern research has discovered even more substances that have a favorable effect on the human body. Literary sources provide enough information on the benefits of flax seeds and flax products – flax oil, flax flour – added in the diet. The paper deals with the techniques to develop convenience poultry (broiler) food by enriching it with raw plant-based materials including oil flax and fiber flax seeds. It presents a set of organoleptic results that evaluate the developed convenience food and amino acid composition of convenience food. Whole oil flax seeds added in an amount of 5% were established to have a positive effect on the organoleptic indicators of convenience food, improving taste, aroma, texture, and reducing the crumbliness factor. Based on amino acid studies, a similar amount of essential amino acids and a greater amount of nonessential amino acids were found to be present in convenience food enriched with oil flax seeds as compared with control samples. Thus, oil flax seeds used for enriched chopped convenience poultry foods are reported to be promising for a wide range of consumers.
Technological aspects of whey by-products use in the production of zephyr of improved quality
Authors: Magomedov G O , Ponomarev A N , Melnikova E I , Plotnikova I V , Polyanskiy K K , Miroshnichenko E N 
Published: July 2022

Abstract
The research in the field of sugar-free zephyr production with the use of milk whey by-products - whey permeate powder and whey protein dry concentrate - is presented. The quality indicators of the ingredients used are investigated, their characteristics and nutritional value are presented. The foaming properties of dry whey protein concentrate were evaluated in order to establish the optimal content of dry substances of the protein solution for its further use in the production of confectionery masses of foamy structure. The greatest maximum value of the foaming ability (403%) was observed when using solution with a mass fraction of dry substances (24%) with the addition of citric acid in the amount of 0.8% (pH of the solution - 4.1). When replacing white sugar with permeate in zephyr production and using molasses in greater amount than in the control sample, the viscosity of zephyr mass decreases to a greater extent, the volume of foam, its stability and dispersion increase. The developed samples of zephyr, in comparison with the control sample, have a lower density 1.2-1.3 times. Also, they do not contain white sugar, have a reduced total carbohydrate content 1.2-1.3 times. The content of easily digestible carbohydrates is reduced 1.5-1.7 times, which in turn made it possible to obtain products of moderate sweetness, increased protein content 1.1-1.6 times, reduced calorie content 1.5-1.6 times, decreased glycemic index 1.5-1.6 times.
Production of feed additives from fish bone and their nutritional value
Authors: Tsibizova M E , Magdanova Yu R , Maksimenko Yu A , Bakhareva A A , Grozesku Yu N 
Published: July 2022

Abstract
The technology of phosphate-calcium food additive production from fish bone tissue has been developed. Includes the stages of cooking of bone raw materials, separation of muscle tissue cuts, and processing at 700-750 °C. Its nutritional value was assessed; the organoleptic indicators and chemical composition of the resulting food additive were studied; its microelement composition was determined. The product can be considered to be a functional ingredient of food products. The use of the food additive in the composition of food products increases the content of phosphorus and calcium, thereby enriching their mineral composition.
Formation of heterocyclic aromatic amines in grilled pork depending on the pre-thermal treatment method
Authors: Utyanov D A , Semenova A A , Revutskaya N M , Knyazeva A S , Kurzova A A 
Published: July 2022

Abstract
Electric grilled pork pretreated using four methods was analyzed for heterocyclic aromatic amines: 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). It was found that pre-thermal treatment of pork led to both a decrease and an increase in the content of heterocyclic aromatic amines in grilled steaks. In contrast to the control sample, the sample pretreated with an oil-based marinade exhibited a 3.2-fold decrease in the amount of MeIQx and 4.82-fold decrease in the amount of PhIP. The sample pretreated with a water-based marinade exhibited a 1.75-fold decrease in the amount of PhIP and a 3.81-fold increase in the amount of MeIQx. The sample pretreated with a dry curing mixture with red hot pepper exhibited a 3.5-fold increase in the amount of MeIQx and a 2.44-fold increase in the amount of PhIP. The sample pretreated with a dry curing mixture with paprika showed a 8.21-fold increase in the amount of MeIQx and a 3.65-fold increase in the amount of PhIP compared to the control sample. The study has shown that pretreatment of meat leads to both an increase and a decrease in the amount of heterocyclic aromatic amines formed during high-temperature thermal treatment depending on the non-meat ingredients used.