No abstract

No abstract

No abstract

Due to the complexity of the underwater environment, underwater images captured by optical cameras usually suffer from haze and color distortion. Based on the similarity between the underwater imaging model and the atmosphere model, the dehazing algorithm is widely adopted for underwater image enhancement. As a key factor of the dehazing model, background light directly affects the quality of image enhancement. This paper proposes a novel background light estimation method which can enhance the underwater image. And it can be applied in 30-60m depth with artificial light. The method combines deep learning to obtain red channel information of the background light in the dark channel of the underwater image. Then, the background light is obtained by adaptive color deviation correction. Finally, the experiments of underwater images enhancement are carried out, using the dark channel prior algorithm based on the proposed background light estimation method. The results show that the proposed method effectively improves underwater image blur and color deviation, and is superior to other methods in multiple non-reference image evaluation indicators. INDEX TERMS Adaptive background light estimation, color correction, deep learning, dark channel prior, underwater image enhancement.

No abstract

The feasible fabrication of nerve guidance conduits (NGCs) with good biological performance is important for translation in clinics. In this study, poly(d,l‐lactide‐co‐caprolactone) (PLCL) films loaded with various amounts (wt; 5%, 15%, 25%) of methylcobalamin (MeCbl) are prepared, and are further rolled and sutured to obtain MeCbl‐loaded NGCs. The MeCbl can be released in a sustainable manner up to 21 days. The proliferation and elongation of Schwann cells, and the proliferation of Neuro2a cells are enhanced on these MeCbl‐loaded films. The MeCbl‐loaded NGCs are implanted into rats to induce the regeneration of 10 mm amputated sciatic nerve defects, showing the ability to facilitate the recovery of motor and sensory function, and to promote myelination in peripheral nerve regeneration. In particular, the 15% MeCbl‐loaded PLCL conduit exhibits the most satisfactory recovery of sciatic nerves in rats with the largest diameter and thickest myelinated fibers.

No abstract

The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and 2%) on the quality of NFFD stored from 0 to 4 weeks. The rheological characteristics, water state, protein, and its microstructure were analyzed by DSC, LF-NMR, SDS-PAGE, FT-IR, and SEM, respectively. Results showed that the 0.5% TP group delayed the deterioration of protein and inhibited the water migration in dough throughout the whole frozen storage period. In addition, the 0.5% TP group enhanced the rheological properties of NFFD and stabilized the sulfhydryl content and the secondary structure in the gluten network. On the contrary, opposite phenomena were found in the 1 and 2% TP groups, which might be due to the induction of excess hydroxyl groups from TPs. In conclusion, our results suggested that a proper addition of TPs, but not an excessive amount (>1%), exhibited beneficial effects in maintaining the quality of NFFD during the 4-week frozen storage. Moreover, this paper elucidated the mechanism of TPs in influencing the protein structure and water state of NFFD during storage and provided new insight into its application in dough-based foods.