Nowadays, many people struggle with various diseases, and to prevent this, a low-carbohydrate diet is recommended. Consumers are also looking for products with a high amount of plant proteins. This study investigated the preparation of low-carbohydrate and high-protein breads using flaxseed flour, buckwheat flour, and pea protein enriched with watermelon seed flour at different contents (0, 5, 10, and 15%). The physical, chemical, and sensory properties of the bread were determined. Based on the research conducted, the loaves of bread with the addition of WSF had a higher volume compared to the control sample, but in the case of parameters of crumb color, no significant changes were observed (∆E < 5). Taking into account the sensory analysis, it is recommended to add 5% WSF to the base recipe; such bread meets the requirements for low-carbohydrate and high-protein food. The value of the amino acids (mg/g⁻¹) in the obtained bread was in the order of glutamic acid (64.9), followed by asparagine (37.3), arginine (32.6), lysine (20.4), serine (18.0), and alanine (17.0),higher than the corresponding value in the control bread. The findings suggested that the addition of WSF at a concentration of 5% could be used as a valuable functional ingredient to enhance the nutritive content of low-carbohydrate and high-protein bread, especially for the elderly and physically active people.

Apart from meta-predictors, most of today's methods for residue–residue contact prediction are based entirely on Direct Coupling Analysis (DCA) of correlated mutations in multiple sequence alignments (MSAs). These methods are on average ∼40% correct for the 100 strongest predicted contacts in each protein. The end-user who works on a single protein of interest will not know if predictions are either much more or much less correct than 40%, which is especially a problem if contacts are predicted to steer experimental research on that protein. We designed a regression model that forecasts the accuracy of residue–residue contact prediction for individual proteins with an average error of 7 percentage points. Contacts were predicted with two DCA methods (gplmDCA and PSICOV). The models were built on parameters that describe the MSA, the predicted secondary structure, the predicted solvent accessibility and the contact prediction scores for the target protein. Results show that our models can be also applied to the meta-methods, which was tested on RaptorX. All data and scripts are available from http://comprec-lin.iiar.pwr.edu.pl/dcaQ/. Supplementary data are available at Bioinformatics online.

This paper presents the relationship between the efficiency of the process of onion peeling and the amount of waste generated in the process. The research was carried out on a pilot test stand for onion peeling. The process variables were the value of the compressed air pressure (p) and the value of the flow opening time through the control valve (t). The experiment took into account the influence of the onion diameter (d₀) and its hardness (H). The obtained results were subjected to statistical analysis. Standard deviations were of the percentage loss of onion mass in the form of the peel removed in the onion peeling process in relation to the obtained average values. Tukey’s multiple comparison test was performed in order to identify the importance of individual process variables on the final effect of onion peeling. This was the basis for the development of a predictive model in the form of a non-linear regression M_p = f(p,t,d₀,H), which is a mathematical description of the onion peeling process. Finally, the response surface area of the relationship between analyzed variables was determined. The results of research show that the peeling efficiency of the onion and waste of peel mass depend on the compressed air pressure. Extending the onion blowing time does not improve the process efficiency, while the hardness and size of the onion are irrelevant to the process.

Onions are one of the most popular cultivated vegetables. In Europe, Poland is a leading producer of this vegetable and a hub where it is peeled and then sent in peeled or chopped form to western EU countries. After the top and root removal process, husks remain that require further manage-ment. It is also crucial to minimise their amount by applying appropriate topping and tailing processes in industrial machines. This is done in order to help prevent food waste and reduce the amount of waste generated. The article presents methods of cleaning onions in terms of cutting off the roots and green parts of the vegetable, focusing on the amount of waste generated in this process. The authors present examples of possible solutions for the cutting process and compare them in terms of the theoretical waste they generate, to identify the method with the greatest raw material savings. Additionally, the article presents the results of theoretical studies on the waste generated by the selected method, considering its various geometric variables. An analysis of the results is made and conclusions are drawn.

The paper presents the relationship between the efficiency of the process of skin onion peeling and its effect in the form of waste. The research was carried out on a pilot test stand for onion peeling. The process variables were compressed air with a pressure of (p) and valve controlling opening time of flow (t). The experiment took into account the influence of the onion diameter (d0) and its hardness (H). The obtained results were subjected to statistical analysis. Standard deviations were of the percentage loss of onion mass in the form of the skin removed of onion peeling in the process in relation to obtained aver-age values. Tukey's multiple comparison test was performed in order to identify the importance of individual process variables on the final effect of onion peeling. This was the basis for the development of a predictive model in the form of a nonlinear regression Mp=f(p,t,d0,H), which is a mathematical description of the peeling onion skin process . Finally, the response surface area of relationship between analyzed variables was determined. The results of research showed the peeling efficiency of the onion and waste of skin mass depend on the compressed air pressure. Extending the onion blowing time does not improve the process efficiency, while the hardness and size of the onion are irrelevant to the process.