Covalent organic frameworks (COFs) are relatively recent materials. They have received great attention due to their interesting properties. However, the application of microwaves in their synthesis, despite its advantages such as faster and more reproducible processes, is a minority. Herein, a comprehensive compilation of the research results published in the microwave‐assisted synthesis (MAS) of COFs is presented. This review includes articles of 2D and 3D COFs prepared using microwaves as source of energy. The articles have been classified depending on the functional groups including boronate ester, imines, enamines, azines, and triazines, among others. It compiles the main parameters of synthesis and characteristics of the materials together with some general issues related with COFs and microwaves. Additionally, current and future perspectives of the topic have been discussed.

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The preservative effect of glucose oxidase (GOX) and catalase (CAT) in a 4% glucose aqueous solution were evaluated on shrimp (Heterocarpus reedi) stored at 0-2°C. On-board and immediately after catch, shrimp were washed with tap water at lO"C, and dipped or kept in the enzyme solution. Microbial (total psychrotrophs and Pseudomonas spp. counts), chemical (total volatile bases, ammonia and pH) and sensory tests (whole-raw and cooked-peeled samples) showed that holding shrimp in the GOX/CAT/glucose solution retarded microbial spoilage and preserved quality more effectively than dipping shrimp in the same solution. The importance of treating shrimp as early as possible was demonstrated by comparing shrimp treated 4 and 82 hr after catch.

The potential of an immersion system of glucose oxidase (GOX, 1 unit/ml) and catalase (CAT) added to 4% w/v glucose in artificial seawater was determined for on-board shrimp preservation. Fresh shrimp were frozen, radiation-sterilized, thawed by adding artificial seawater and inoculated with Pseudomonas fluorescens (lo4 CFU/g shrimp).Samples were stored at 1°C and treated after 24 hr or left as controls. Changes in shrimp and solution were monitored by total plate counts, ammonia and total volatile nitrogen. Solution discoloration due to shrimp melanosis was followed spectrophotometrically. Microbial lag phase was extended si: 5 d and after 14 d, GOX/CAT had reduced browing by 180% and inhibited ammonia and total volatile nitrogen production. Due to increase in nitrogen compounds, the enzyme solution should be replaced after 14 days.

Bifdobacterium bifidum, Lactobacillus casei, Lacrobacillus plantarurn, Lactococcus diace@actis, Leuconosroc mesenteroides, Leuconostoc oenos, Pediococcus pentosaceus and a mixed culture of Propionibacterium shermanii and P. pentosaceus were used to ferment a model low salt (2.5% NaCI) cucumber juice brine at 22-26°C for 39 days. Pcrccnt sugar fermented ranged from 16.2 to 87.7. Substrates were citric acid, fructose, glucose and malic acid. Fermentation products quantitated were acetic acid, acetoin, ethanol, lactic acid, mannitol, and propionic acid with percent carbon recovery varying from 71.1 to 101.1. Final pH ranged 3.24 to 4.12. Each fermentation differed quantitatively in substrates and products formed suggesting use of these bacteria as cultures to ferment low salt brined cucumbers and generate a variety of unique organoleptic properties.

All references to the use of polyethylene glycol as plasticizer in the experimental work here reported are in error. Stearic acid, propylene glycol, and etoxylated ricin oil were the only plasticizers evaluated in this work. JF040190N 10.

In situ derivatization for double confirmation of 2C–C in oral fluids by ion mobility spectrometry.