Freshly harvested Boletus edulis mushrooms are subjected to rapid loss of quality due to the high moisture content and enzymatic activity. Drying time, quality characteristics, microstructural and thermal properties were studied in mushrooms ground to puree subjected to hot air drying (HAD), freeze drying (FD) and centrifugal vacuum drying (CVD). The influence of hot water blanching and UV-C pretreatments was additionally investigated. The rehydration ability of mushroom powders was improved by FD, especially without pretreatment or combined to UV-C exposure. The HAD and CVD, with no pretreatment or combined to UV-C, ensured good preservation of phenolics and antioxidant activity of dried mushrooms. The total difference in color of mushroom pigments extracted in acetone was lower in samples dried by CVD and higher in ones by FD. Blanching before HAD produced whiter product probably due to the reduced polyphenoloxidase activity. Scanning Electron Microscopy (SEM) analysis showed fewer physical changes in FD-samples. Heat-induced structural changes were noticed by Differential Scanning Calorimetry (DSC), Thermogravimetry (TG) and Derivative Thermogravimetry (DTG) analysis, in particular of biopolymers, confirmed by ATR-FTIR analysis. Based on our complex approach, the UV pretreatment of mushrooms could be a better alternative to water blanching. Centrifugal vacuum emerged as a new efficient drying method in terms of bioactive compounds, color and thermal stability, while FD led to better rehydration ability and microstructure.

A study on Boletus edulis mushrooms subjected to either hot air drying (HAD) or centrifugal vacuum drying (CVD) was performed to evaluate and compare their functional properties, fatty acids, and aroma compounds. Better flowability and a higher rehydration ratio were observed for HAD powders, while enhanced indices of water solubility, emulsifying activity, and stability were noticed for CVD ones. The composition of 21 identified fatty acids varied between raw and dried samples, the most relevant being the decrease of oleic acid and the increase of linoleic acid during drying. The PUFAs/SFAs ratio was >3.3 in all samples, thus meeting the requirements for healthy lipids. Of the 15 aroma compounds identified in raw mushrooms, only hexanal, 1-octen-3-ol, and (Z)-2-octen-1-ol were also found in dried samples, to different extents; 1-octen-3-ol was the major volatile constituent in all samples. Low amounts of new alcohols, aldehydes and ketones, D-limonene, and caryophyllene were detected in HAD powders, while dimethyl disulfide and 2-n-pentyl-furan were detected in CVD ones. The drying of mushrooms resulted in a total loss of 2-methyl-2-butenal, (E)-2-octenal, and 1-octen-3-one. These findings become important milestones for food manufacturers and researchers in selecting the desired drying technique of B. edulis based on the powder/emulsifying properties and preservation of fatty acids and aroma molecules.

The necessity of identifying and detecting Chemical, Biological, Radiological, and Nuclear (CBRN) agents has increased in recent years, as their detection is critical to addressing increasing global security threats. Advances in technology, the rise of bioterrorism, and the development of sophisticated weaponry have spurred the need for innovative detection methods. This paper reviews recent progress in CBRN detection, emphasizing the integration of advanced technologies such as ion mobility spectrometry, hyperspectral imaging, and biosensors. The role of nanotechnology in enhancing sensor sensitivity and decontamination processes is also investigated. A Web of Science analysis reveals a substantial surge in research activity after 2015, largely driven by global crises such as the Syrian Civil War, the COVID-19 pandemic and rising geopolitical tensions. The paper emphasizes the multidisciplinary approach to CBRN detection, incorporating fields such as analytical chemistry, nanoscience, and engineering.

This study provides a historical review of the nutritional challenges faced by Romanian soldiers during World War II, analyzing their daily caloric intake and its implications for physical performance and combat readiness. Based on historical records, the estimated daily caloric intake ranged between 1.240 and 2.160 kcal, significantly below modern military nutrition standards. The research highlights the inadequacy of these rations in meeting the physical and cognitive demands of military service. Furthermore, the heavy reliance on staple foods such as corn and bread, along with limited protein sources, exacerbated malnutrition among soldiers. These findings emphasize the critical role of proper military nutrition in sustaining combat effectiveness and overall health. A comparative analysis with contemporary military dietary standards underscores the advancements in military nutrition and the necessity of providing adequate sustenance for personnel in active service.