abstract::The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antio...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128914
更新日期:2021-06-01 00:00:00
abstract::Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigat...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128892
更新日期:2021-06-01 00:00:00
abstract::The effect of increasing sodium chloride concentration (cNaCl, 0-0.4 M) on the formation and rheological and microstructural properties of field pea protein isolate (FPPI)/chitosan (Ch) complex coacervates was investigated. The maximum turbidity and zeta potential of FPPI/Ch mixtures consistently decreased with the in...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128569
更新日期:2021-05-15 00:00:00
abstract::Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than ...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128735
更新日期:2021-05-15 00:00:00
abstract::The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) gen...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128689
更新日期:2021-05-15 00:00:00
abstract::Surface-enhanced Raman spectroscopy (SERS) has become a growing ultrasensitive analytical technique to quantify toxic molecules in foodstuffs. Monitoring the levels of chemical contaminants not only ensures food security but also offers a guideline on the production, processing, and risk analysis of consumer's health ...
journal_title:Food chemistrypub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.128652
更新日期:2021-05-15 00:00:00
abstract::Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef were studied. Increased air velocities and stepwise ageing regime had no effect (P > 0.05) on dry-aged beef lipid and protein oxidative stab...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128601
更新日期:2021-05-15 00:00:00
abstract::A sensitive and reliable method was developed and validated for the simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids based on a rapid metabolomic extraction procedure combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in a single chromato...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128712
更新日期:2021-05-15 00:00:00
abstract::Ultrasound technology offers low cost and efficiency in nanodrug production and therefore was selected to investigate the formation of rutin nanocrystals, and its incorporation in barley starch pyrodextrin. Ultrasonication of rutin (600 W in water, citric acid and NaCl media) was carried out prior to rutin-barley star...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128626
更新日期:2021-05-15 00:00:00
abstract::The composition of beer wort in terms of amino acid (AA) content affects the final product quality, once it is related to the vitality of yeast during the initial exponential growth phase and throughout fermentation. The objective of this work was the use of a capillary zone electrophoresis method with UV-vis detectio...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128572
更新日期:2021-05-15 00:00:00
abstract::The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy ...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128637
更新日期:2021-05-15 00:00:00
abstract::Phospholipids enriched krill is a functional food beneficial in cardiovascular diseases. Herein, monodisperse microsphere-based immobilized metal affinity chromatographic material (MM-IMAC) was synthesized with Ti4+ incorporated to enrich phospholipids from krill by coordination with phosphate group. The extract was p...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128585
更新日期:2021-05-15 00:00:00
abstract::Eggs' nutritional value has been enhanced by enriching hen's diet with bioactive compounds, but factors influencing bio-accessibility are unspecified. This study investigated the effect of hen breed, diet enrichment, and cooking methods in modulating the egg compounds' bio-accessibility after gastrointestinal (GI) dig...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128623
更新日期:2021-05-15 00:00:00
abstract::The electronic database was searched up to July 2020, using keywords, kenaf and roselle, chemical constituents of kenaf and roselle, therapeutic uses of kenaf and roselle. Journals, books and conference proceedings were also searched. Investigations of pharmacological activities of kenaf revealed that this edible plan...
journal_title:Food chemistrypub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.128582
更新日期:2021-05-15 00:00:00
abstract::Recent studies have demonstrated variation in language processing for monolingual and bilingual speakers alike, suggesting that only by considering individual differences will an accurate picture of the consequences of language experience be adequately understood. This approach can be illustrated in ERP research that ...
journal_title:Journal of neurolinguisticspub_type: 杂志文章
doi:10.1016/j.jneuroling.2020.100963
更新日期:2021-05-01 00:00:00
abstract::The reconstruction of nerve continuity after traumatic nerve injury is the gold standard in hand surgery. Immediate, tension-free, end-to-end nerve suture ensures the best prognosis. The recovery is mostly promising; however, in a few cases, insufficient outcomes in motor or sensory function are observed. Intra- and e...
journal_title:Neural regeneration researchpub_type: 杂志文章
doi:10.4103/1673-5374.297081
更新日期:2021-05-01 00:00:00
abstract::This study investigated the antimicrobial effect of hot water with citric acid against Escherichia coli O157:H7 biofilm on stainless steel (SS). Hot water (50, 60, or 70 °C) with 2% citric acid exhibited a synergistic bactericidal effect on the pathogen biofilm. It was revealed that hot water and citric acid combinati...
journal_title:Food microbiologypub_type: 杂志文章
doi:10.1016/j.fm.2020.103676
更新日期:2021-05-01 00:00:00
abstract::Escherichia coli O157:H7 risk associated with the consumption of fresh cut-cos lettuce during Australian industrial practices was assessed. A probabilistic risk assessment model was developed and implemented in the @Risk software by using the Monte Carlo simulation technique with 1,000,000 iterations. Australian preha...
journal_title:Food microbiologypub_type: 杂志文章
doi:10.1016/j.fm.2020.103691
更新日期:2021-05-01 00:00:00
abstract::The objective of this study was to compare the effect of current (10 °C for 10 h followed by 0 °C with a low fan speed) versus four alternative beef carcass chilling regimes, ranging from -6 °C to 0 °C and wind speeds between 1.5 and 6 m/s on the microbiology of beef carcasses. The temperature and relative humidity (R...
journal_title:Food microbiologypub_type: 杂志文章
doi:10.1016/j.fm.2020.103717
更新日期:2021-05-01 00:00:00
abstract::Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity dryi...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128404
更新日期:2021-05-01 00:00:00
abstract:Background:Plasma cell myeloma (PCM) is caused by immune dysregulation. We evaluated the expression of immune checkpoint programmed cell death protein-1 (PD-1) on T cell subsets in PCM patients according to disease course and cytogenetic abnormalities. This study aimed to find a target group suitable for therapeutic us...
journal_title:Annals of laboratory medicinepub_type: 杂志文章
doi:10.3343/alm.2021.41.3.259
更新日期:2021-05-01 00:00:00
abstract::Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical, enzymatic and engineering modifications. Chemical modifications have myriad advantages over other treatments, including short reaction times, low cost, no requirement for specialized equipment, and highly clear modification eff...
journal_title:Food chemistrypub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.128398
更新日期:2021-05-01 00:00:00
abstract::A modified electrode was developed with Co-Ag bimetallic nanoparticles stabilized in poly(vinylpyrrolidone) for butralin monitoring. This is the first non-mercury electrode proposed for the quantification of butralin. The bimetallic nanoparticles were characterized by spectroscopic and microscopic techniques, which sh...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128419
更新日期:2021-05-01 00:00:00
abstract::A novel copper hydroxy phosphate@MOF composite DMP-Cu decorated by 2, 5-dimercapto-1, 3, 4-thiadiazol was facilely prepared and characterized. A dispersive SPE strategy using DMP-Cu as adsorbent combined with atomic fluorescence spectroscopy was developed for the selective capture of trace total mercury in rice sample...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128508
更新日期:2021-05-01 00:00:00
abstract::The feasibility of sugarcane bagasse to be employed as an alternative solid support for clean-up is presented during the development and validation of an analytical method to determine chlorpyrifos (O,O-diethyl O-3,5,6-trichloro-2-pyridyl phosphorothioate) (CP) in tomato by HPLC-DAD. The efficiency of the method consi...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128520
更新日期:2021-05-01 00:00:00
abstract::Whole grains and pulses are rich in nutrients but often avoided by individuals with gastrointestinal disorders, due to high levels of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). This study investigated the impact of malting as delivery-system for endogenous enzymes. Malts from barley and wheat (nat...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128549
更新日期:2021-05-01 00:00:00
abstract::Hydroxylated polycyclic aromatic hydrocarbons (OH-PAHs) can bind with functional biomacromolecules and thus cause toxic effects in vivo. Four types of cyclodextrins (CDs) were selected to explore their potential ability to regulate the bindings between 1-hydroxypyrene (1-OHPyr) and bovine serum albumin (BSA) using mul...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128516
更新日期:2021-05-01 00:00:00
abstract::The aim of this study was to prepare a supporting carrier, namely highly branched corn starch (HBCS), and to investigate its encapsulation property with ascorbic acid (AA). High amylose corn starch was converted into HBCS via dual enzymatic modification by successively using α-amylase and glycogen branching enzyme. Th...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128485
更新日期:2021-05-01 00:00:00
abstract::Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128530
更新日期:2021-05-01 00:00:00
abstract::Cyanidin-3-glucoside is a major anthocyanin in legumes, black rice, and purple potato, and has anti-inflammatory and antioxidant properties. In the present study, the effect of acylation on cyanidin-3-glucoside lipophilicity, stability, and antioxidant capacity was investigated. Cyanidin-3-glucoside was enzymatically ...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128482
更新日期:2021-05-01 00:00:00
abstract::Herein, we developed a turn-on red-emitting fluorescent probe for the sensitive and selective detection of copper ions (Cu2+) in food samples and living zebrafish. The probe employs a hemicyanine scaffold as the fluorophore and a 2-pyridinecarbonyl group as the recognition receptor and quenching moiety. The 2-pyridine...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128513
更新日期:2021-05-01 00:00:00
abstract::This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorp...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128457
更新日期:2021-05-01 00:00:00
abstract::In this study, purified rice bran oil (RBO) was used as a lipid matrix model to study the individual and binary antioxidant capacity of the minor constituents (α-tocopherol, γ-oryzanol and phytosterol) added at different concentrations and ratios. The results revealed that concentration influenced on the oxidation sta...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128431
更新日期:2021-05-01 00:00:00
abstract::This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concen...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128449
更新日期:2021-05-01 00:00:00
abstract::In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed. PMF and stearic acid (at a mass ratio of 1:2) were catalysed by 80 g k...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128407
更新日期:2021-05-01 00:00:00
abstract::Currently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins fining agents. In this study, the impact of different protein fining agents on the turbidity, phenolic composition and color of 2-month and 12-month Syrah red wines was assessed. Wines fined with ...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128297
更新日期:2021-04-16 00:00:00
abstract::Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidi...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128526
更新日期:2021-04-16 00:00:00
abstract::Pyrrolizidine alkaloids (PA) are secondary metabolites of plants, which are mostly found in the genus Senecio, Echium, Crotalaria, and Eupatorium. The presence of 1,2-unsaturated PA in foods is a concern to food regulators around the world because these compounds have been associated to acute and chronic toxicity, mai...
journal_title:Food chemistrypub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.128384
更新日期:2021-04-16 00:00:00
abstract::In recent years, food fraud is a global issue that has raised wide public concern. Mass spectrometry techniques have a significant advantage of qualitatively and quantitatively analyzing food authenticity, especially for highly processed meat products. In this work, a simple and specific, rapid resolution liquid chrom...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128240
更新日期:2021-04-16 00:00:00
abstract::Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce...
journal_title:Food chemistrypub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128360
更新日期:2021-04-16 00:00:00