Extraction methods determine the antioxidant capacity and induction of quinone reductase by soy products in vitro.

abstract：:The selection of antioxidant variables in honey is first time considered applying the near infrared (NIR) spectroscopic technique. A total of 60 honey samples were used to develop the calibration models using the modified partial least squares (MPLS) regression method and 15 samples were used for external validation. ...

journal_title：Food chemistry

authors： Escuredo O,Seijo MC,Salvador J,González-Martín MI

更新日期：2013-12-15 00:00:00

abstract：:Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of kn...

journal_title：Food chemistry

authors： Schönfeldt HC,Hall N

更新日期：2013-10-01 00:00:00

abstract：:Multiple mycotoxins can contaminate foods simultaneously leading to increased risks for human health. To assess exposure and health risks of 9 mycotoxins, we employed a multiple immunoaffinity column - high performance liquid chromatography method to determine their concentrations of 35 whole wheat flour and 50 refine...

journal_title：Food chemistry

authors： Zhang Y,Pei F,Fang Y,Li P,Zhao Y,Shen F,Zou Y,Hu Q

更新日期：2019-03-01 00:00:00

abstract：:Sulfonamides are antimicrobial agents widely employed in animal production and their residues in food could be an important risk to human health. In the dairy industry, large quantities of milk are monitored daily for the presence of sulfonamides. A simple and low-cost extraction protocol followed by a liquid chromato...

journal_title：Food chemistry

authors： Nebot C,Regal P,Miranda JM,Fente C,Cepeda A

更新日期：2013-12-01 00:00:00

abstract：:The objective of current study was to determine the furan levels in commercial orange juices (OJs) and relate to the sensory and quality characteristics of OJs. The factors among sensory and quality characteristics that showed high correlation to furan were identified. The furan levels found in 18 commercial OJs range...

journal_title：Food chemistry

authors： Kim MK,Kim MY,Lee KG

更新日期：2016-11-15 00:00:00

abstract：:This work aimed at investigating the behaviour of Trolox, vitamin E analogue, in presence of macromolecule-bound antioxidants in aqueous radical medium. Three main groups of macromolecule-bound antioxidants were assayed: dietary fiber (DF), protein and lipid-bound antioxidants, represented by whole wheat, soybean and ...

journal_title：Food chemistry

authors： Çelik EE,Rubio JMA,Gökmen V

更新日期：2018-03-15 00:00:00

abstract：:Headspace solid phase microextraction and chirospecific gas chromatography-mass spectrometry in selected ion monitoring mode (HS-SPME-GC-SIM-MS) allowed quantitative determination of δ-lactones (δ-C8, δ-C10) and γ-lactones (γ-C6, γ-C8, γ-C10). A stable isotope dilution assay (SIDA) with d7-γ-decalactone as internal st...

journal_title：Food chemistry

authors： Steingass CB,Langen J,Carle R,Schmarr HG

更新日期：2015-02-01 00:00:00

abstract：:The composite films were prepared by mixing rapeseed protein hydrolysate with chitosan. Upon increasing the degree of hydrolysis, rapeseed protein enhanced its compatibility with chitosan, thus making composite films denser. The tensile strength of films was increased from 16.04 to 23.46 MPa with increasing the degree...

journal_title：Food chemistry

authors： Zhang C,Wang Z,Li Y,Yang Y,Ju X,He R

更新日期：2019-01-30 00:00:00

abstract：:The effect of high pressure homogenisation (HPH) on structure (Bostwick consistency, particle size distribution and microstructure) and carotenoid in vitro bioaccessibility of different tomato pulps was investigated. HPH decreased tomato particle size due to matrix disruption and increased product consistency, probabl...

journal_title：Food chemistry

authors： Panozzo A,Lemmens L,Van Loey A,Manzocco L,Nicoli MC,Hendrickx M

更新日期：2013-12-15 00:00:00

abstract：:In this study, citric acid was used to react with cassava starch in order to compare the digestibility, structural and physicochemical properties of citrate starch samples. The results indicated that citric acid esterification treatment significantly increased the content of resistant starch (RS) in starch samples. Th...

journal_title：Food chemistry

authors： Mei JQ,Zhou DN,Jin ZY,Xu XM,Chen HQ

更新日期：2015-11-15 00:00:00

abstract：:Food composition data play a key role in many sectors and the availability of quality data is critically important. Since 1984, the International Network of Food Data Systems (INFOODS) has been working towards improving food composition data quality and availability, including the development and updating of standards...

journal_title：Food chemistry

authors： Charrondiere UR,Rittenschober D,Nowak V,Stadlmayr B,Wijesinha-Bettoni R,Haytowitz D

更新日期：2016-02-15 00:00:00

abstract：:The Fourier transform infrared (FTIR) spectroscopic method with attenuated total reflectance (ATR) was used for predicting the alcoholic strength, the methanol, acetaldehyde and fusel alcohols content of grape-derived spirits. FTIR-ATR spectrum in the mid-IR region (4000-400 cm(-1)) was used for the quantitative estim...

journal_title：Food chemistry

authors： Anjos O,Santos AJ,Estevinho LM,Caldeira I

更新日期：2016-08-15 00:00:00

abstract：:The complex formation between luteolin (L) and vanadium(IV) oxide sulphate monohydrate (VOSO4·H2O) was examined under UV-visible, infra-red spectroscopy, mass spectroscopy and NMR techniques. The spectroscopic data indicated that luteolin reacts with vanadium oxide cation (VO(+2)) through 4-carbonyl-5-hydroxy chelatio...

journal_title：Food chemistry

authors： Roy S,Mallick S,Chakraborty T,Ghosh N,Singh AK,Manna S,Majumdar S

更新日期：2015-04-15 00:00:00

abstract：:This study revealed the compositional characteristics of sunki, a traditional, unsalted, lactic acid-fermented pickle produced using turnip leaf in Kiso district, Japan. Comprehensive compositional analysis by two metabolomic approaches based on NMR and solid-phase microextraction-GC/MS methods was used to determine i...

journal_title：Food chemistry

authors： Tomita S,Nakamura T,Okada S

更新日期：2018-08-30 00:00:00

abstract：:A total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivativ...

journal_title：Food chemistry

authors： Gašić U,Kečkeš S,Dabić D,Trifković J,Milojković-Opsenica D,Natić M,Tešić Z

更新日期：2014-02-15 00:00:00

abstract：:In this study, a high-throughput strategy combined with MALDI TOF/TOF-MS and Discovery Studio 2017 was developed to screen peptides with certain functions from hydrolysate. Two dominant peptides, Ile-Cys-Arg-Asp (ICRD) and Leu-Cys-Gly-Glu-Cys (LCGEC), were predicted to have antioxidant activity by Discovery Studio 201...

journal_title：Food chemistry

authors： Han J,Huang Z,Tang S,Lu C,Wan H,Zhou J,Li Y,Ming T,Jim Wang Z,Su X

更新日期：2020-10-15 00:00:00

abstract：:A direct method based on the application of paper spray mass spectrometry (PS-MS) combined with a chemometric supervised method (partial least square discriminant analysis, PLS-DA) was developed and applied to the discrimination of authentic and counterfeit samples of blended Scottish whiskies. The developed methodolo...

journal_title：Food chemistry

authors： Teodoro JAR,Pereira HV,Sena MM,Piccin E,Zacca JJ,Augusti R

更新日期：2017-12-15 00:00:00

abstract：:Phenolic extracts from cv Tempranillo grapes subjected to water stress and irrigation treatment, both of them with high and low crop load, were analyzed by front-face fluorescence. Excitation-emission matrices (EEMs) were analyzed by means of unsupervised parallel factor analysis (PARAFAC), PARAFAC supervised by linea...

journal_title：Food chemistry

authors： Cabrera-Bañegil M,Valdés-Sánchez E,Moreno D,Airado-Rodríguez D,Durán-Merás I

更新日期：2019-01-01 00:00:00

abstract：:A total of 77 jujube, longan and chaste honey samples were collected from 18 different areas of China. Thirteen types of phenolic acids in the honey samples were analysed using high-performance liquid chromatography with electrochemical detection (HPLC-ECD). Moreover, HPLC-ECD fingerprints of the monofloral honey samp...

journal_title：Food chemistry

authors： Zhao J,Du X,Cheng N,Chen L,Xue X,Zhao J,Wu L,Cao W

更新日期：2016-03-01 00:00:00

abstract：:Bottled water is packaged in either glass or, to a large extent, in plastic bottles with metallic or plastic caps of different material, shape and colour. Plastic materials are made of one or more monomers and several additives that can eventually migrate into water, either during bottle manufacturing, water filling o...

journal_title：Food chemistry

authors： Guart A,Bono-Blay F,Borrell A,Lacorte S

更新日期：2014-08-01 00:00:00

abstract：:A potentiometric enzyme electrode for detection of hypoxanthine (Hx) in fish meat is described. The sensor was developed by entrapment of xanthine oxidase (XOD) and ferrocene carboxylic acid (Fc) into polypyrrole (PPy) film during galvanostatic polymerisation film formation. The responses for Hx were obtained in 0-05 ...

journal_title：Food chemistry

authors： Lawal AT,Adeloju SB

更新日期：2012-12-15 00:00:00

abstract：:Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in erythrocytes were evaluated in this study. This damage includes hemolysis, oxidation of hemoglobin, formation of MDA and the depletion of glutathione (GSH) and catalase (CAT). Results sho...

journal_title：Food chemistry

authors： Zheng L,Dong H,Su G,Zhao Q,Zhao M

更新日期：2016-04-15 00:00:00

abstract：:Rapid and precise detection of Tl+ and Pb2+ is important to prevent water poisoning and environmental pollution. Gold nanoparticles (AuNPs) have gained focus for heavy metal ion detection but cannot yet achieve accurate quantitative analyses when Tl+ and Pb2+ coexist. We propose a sensitive, flexible, and low-cost met...

journal_title：Food chemistry

authors： Huang L,Wang L,Nie Z,Wang Y

更新日期：2020-07-30 00:00:00

abstract：:In this study, a quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction technique was adapted to develop a simple sample treatment for multi-residue pesticide analysis in milk samples. The proposed method is based on liquid-liquid partitioning with acetonitrile followed by dispersive solid phase extracti...

journal_title：Food chemistry

authors： Rejczak T,Tuzimski T

更新日期：2017-02-15 00:00:00

abstract：:In this work, an analytical methodology in combination with a low power benchtop total reflection X-ray fluorescence (TXRF) system has been developed for multi-elemental analysis of vegetal materials. An easy and rapid sample preparation consisting in suspending 20mg of sample in de-ionized water showed to be the most...

journal_title：Food chemistry

authors： Dalipi R,Marguí E,Borgese L,Depero LE

更新日期：2017-03-01 00:00:00

abstract：:Aqueous caramel model systems consisted the D-glucose/NH(3)/sulphite were heated at 100°C for 2 h and amounts of carcinogenic 4(5)-methylimidazole (4-MI) formed were determined. The amount formed ranged from 7.0 to 155.0 ppm. A system with 0.1 M sulphite yielded the greatest amount of 4-MI, which was 54% more than tha...

journal_title：Food chemistry

authors： Lee KG,Jang H,Shibamoto T

更新日期：2013-02-15 00:00:00

abstract：:A whey protein isolate-rhodamine B conjugate (WPI-RB) was synthesized to visualize changes in the location of a protein emulsifier in oil-in-water emulsions during digestion. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Protein-labeled and lipid-labeled emulsions wer...

journal_title：Food chemistry

authors： Mun S,Kim J,McClements DJ,Kim YR,Choi Y

更新日期：2017-03-15 00:00:00

abstract：:Free radical-induced neural damage is implicated in neurodegenerative diseases and antioxidants have protective activity. In the present study, we examined the effect of gallic acid (GA; 50, 100 and 200mg/kg, p.o. for 10 days) on memory deficit and cerebral oxidative stress induced by 6-hydroxydopamine (6-OHDA; 8 μg/2...

journal_title：Food chemistry

authors： Mansouri MT,Farbood Y,Sameri MJ,Sarkaki A,Naghizadeh B,Rafeirad M

更新日期：2013-06-01 00:00:00

abstract：:Stability and sensitivity of toxic elements determination is still unsatisfactory in agricultural product using laser-induced breakdown spectroscopy (LIBS). A simple and low cost sample pretreatment method named solid-liquid-solid transformation method was proposed in this work. The target analytes of cadmium (Cd) and...

journal_title：Food chemistry

authors： Yang P,Zhou R,Zhang W,Yi R,Tang S,Guo L,Hao Z,Li X,Lu Y,Zeng X

更新日期：2019-01-30 00:00:00

abstract：:This work presents a critical review of multivariate techniques employed for optimization of methods developed in food analysis. A comparison between the response surface methodologies has been performed, it evidencing advantages and drawbacks of these. Applications of the main chemometric tools (central composite and...

journal_title：Food chemistry

authors： Ferreira SLC,Silva Junior MM,Felix CSA,da Silva DLF,Santos AS,Santos Neto JH,de Souza CT,Cruz Junior RA,Souza AS

更新日期：2019-02-01 00:00:00