Rural poverty has always been one of the practical challenges in China. The eradication of poverty is the basis for building a moderately prosperous society in all respects and implementing the strategy of rural revitalization. Rural poverty has been a widely researched issue in different disciplines such as economics, sociology, political science, and psychology. From the perspective of each discipline, studies related to rural poverty have been increasing. Nevertheless, the results are short of spatial expression. The spatial characteristics of geography make it highly complementary to other disciplines in the study of rural poverty. In recent years, a large number of research results on rural poverty originated in the field of geography. Relevant research content mainly involves the origin, spatial distribution, and geographical characteristics of rural poverty. This study examined the relevant research results of geography on rural poverty, and summarized the research progress on its connotation and standards, measurement and spatial pattern, influencing factors and mechanism, and antipoverty strategies, etc. The main problems in the progress of rural poverty research in recent years were identified. Issues and future research focus and directions have been proposed to provide a reference for further research in this field.
Freezing technology is currently an important preservation method for aquatic products. However, during the long-term freezing process proteins, which are the main components of muscle tissue, are inevitably exposed to an environment containing oxidative stress inducing changes in muscle protein structure. It leads to irreversible physical and chemical changes causing deterioration in the quality of aquatic products and reducing their nutritional value. Therefore, it is necessary clarify in depth to control oxidative damage of muscle during freezing and storage to gain more insight into the mechanisms of freezing-induced protein oxidation. The mechanism of protein oxidation in fish freezing, the effect of protein oxidation on fish quality, and the current regulatory methods for delaying protein oxidation were summarized in this paper review. The purpose is to provide a new research direction for the research and application of quality control in the process of fish frozen storage.
Phospholipid (PL) have favorable emulsification ability. The simultaneous application of PL and protein is one of the research hotspots. In this work, the impact of egg yolk PL (EPL), soyabean PL (SPL) and their concentrations on the fish oil-loaded PL/gelatin (GTN)-stabilized emulsions were studied. The results suggested that SPL/GTN-stabilized emulsions comprised bimodal of droplets, and monomodal was observed in EPL/GTN, and GTN-stabilized emulsions. The related droplet sizes were as follows: 1.5% EPL/GTN < 1.0% EPL/GTN < 0.5% EPL/GTN < 2.0% GTN < 0.5% SPL/GTN < 1.0% SPL/GTN < 1.5% SPL/GTN.; and (4) Conclusion: The concentration of PL had significant effect on the droplet size and emulsion stability of the emulsions. The 1.0% SPL/GTN-stabilized emulsions demonstrated the optimal stability and droplet size when stored at room temperature for 15 days than emulsion contained PL. The addition of PL inhibited lipid oxidation and increased the rate of fatty acid release in vitro digestion. This work illustrated that PL/GTN-stabilized emulsions could potentially be a targeted delivery medium for nutrients or drugs.
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