Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines.

abstract：:In this study, the inhibitory potentials of food originated 34 phenolic acids, and flavonoid compounds were screened against acetylcholinesterase, butyrylcholinesterase, urease, and tyrosinase enzymes. All compounds included in this study exhibited high antioxidant activity with an ignorable cytotoxic activity. In gen...

journal_title：Food chemistry

authors： Yener I,Kocakaya SO,Ertas A,Erhan B,Kaplaner E,Oral EV,Yilmaz-Ozden T,Yilmaz MA,Ozturk M,Kolak U

更新日期：2020-10-15 00:00:00

abstract：:The aim of this study was to gain knowledge about the role of triacylglycerol (TAG) composition in fatty acids (FA) of o/w emulsions on both the pancreatic lipolysis kinetics and the bioaccessibility of released products (i.e. contained within the bile salt micellar phase). A mathematical model was developed and its p...

journal_title：Food chemistry

authors： Giang TM,Gaucel S,Brestaz P,Anton M,Meynier A,Trelea IC,Le Feunteun S

更新日期：2016-03-01 00:00:00

abstract：:The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by S...

journal_title：Food chemistry

authors： Tenore GC,Troisi J,Di Fiore R,Manfra M,Novellino E

更新日期：2011-12-01 00:00:00

abstract：:In this study, phenolic profiles and antioxidant activity of rice bran were analyzed following successive treatment by gelatinization, liquefaction and complex enzyme hydrolysis. Compared with gelatinization alone, liquefaction slightly increased the total amount of phenolics and antioxidant activity as measured by fe...

journal_title：Food chemistry

authors： Liu L,Wen W,Zhang R,Wei Z,Deng Y,Xiao J,Zhang M

更新日期：2017-01-01 00:00:00

abstract：:This study focuses on the differences or similarities in tannin composition and concentration in Monastrell wines from different wineries from the same geographic area and, within each winery, from wines elaborated based on different projected market prices, to determine whether there is any relationship between the w...

journal_title：Food chemistry

authors： Gómez-Plaza E,Olmos O,Bautista-Ortín AB

更新日期：2016-08-01 00:00:00

abstract：:From the root tubers of Lactuca tuberosa, a wild edible plant species, nine phenolic compounds were isolated, including two new furofuran lignan glucosides, named lactuberin A and lactuberin B. Their structures were elucidated by spectroscopic methods, especially HRESIMS and 2D NMR techniques. This is the first time t...

journal_title：Food chemistry

authors： Stojakowska A,Michalska K,Malarz J,Beharav A,Kisiel W

更新日期：2013-06-01 00:00:00

abstract：:High content of steviol glycosides in stevia leaves is a cause of their high popularity as. a natural sweetener of various sugar-free food products. Stevioside (13-[(2-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]-ent-kaur-16-en-19-oic acid β-d-glucopyranosyl ester) is one of the main steviol glycosides in stevia leave...

journal_title：Food chemistry

authors： Typek R,Dawidowicz AL,Bernacik K

更新日期：2020-07-01 00:00:00

abstract：:Due the negative effects of pesticides on environment and human health, more efficient and environmentally friendly methods are needed. In this sense, a simple, fast, free from memory effects and economical direct-immersion single drop micro-extraction (SDME) method and GC-MS for multi-class pesticides determination i...

journal_title：Food chemistry

authors： Pano-Farias NS,Ceballos-Magaña SG,Muñiz-Valencia R,Jurado JM,Alcázar Á,Aguayo-Villarreal IA

更新日期：2017-12-15 00:00:00

abstract：:The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of m...

journal_title：Food chemistry

authors： Kim MJ,Kim SS

更新日期：2017-10-01 00:00:00

abstract：:Swelled cornstarch granules incubated at different incubation temperatures was prepared as a complexation matrix to encapsulate lutein. Increasing incubation temperature (55-70 °C) induced the gelatinization of cornstarch, resulting in enhancement of swelling power (1.67-6.26 g/g) and lutein content (0.78-4.86 mg/g). ...

journal_title：Food chemistry

authors： Li S,Wang C,Fu X,Li C,He X,Zhang B,Huang Q

更新日期：2018-12-01 00:00:00

abstract：:The objective of this study was to develop a method for authenticating organic milk samples in North Spain on the basis of its trace mineral composition. Fourteen elements in 98 samples were determined by inductively coupled plasma mass spectrometry. Although concentrations of Co, Cr, Cu, I, Se and Zn where statistica...

journal_title：Food chemistry

authors： Rodríguez-Bermúdez R,López-Alonso M,Miranda M,Fouz R,Orjales I,Herrero-Latorre C

更新日期：2018-02-01 00:00:00

abstract：:Here we demonstrate a novel phage-magnetic-chemiluminescent enzyme immunoassay (P-MCLEIA) for detection of zearalenone (ZEN). The P-MCLEIA was more efficient than conventional ELISA through several improvements. In the P-MCLEIA, magnetic nanoparticles were replaced of microplates as solid phases to reduce the whole in...

journal_title：Food chemistry

authors： Liu R,Shi R,Zou W,Chen W,Yin X,Zhao F,Yang Z

更新日期：2020-04-24 00:00:00

abstract：:Psidium cattleianum, an unexploited Brazilian native fruit, is considered a potential source of bioactive compounds. In the present study, the in vitro scavenging capacity of skin and pulp extracts from P. cattleianum fruits against reactive oxygen species (ROS) and reactive nitrogen species (RNS) was evaluated by in ...

journal_title：Food chemistry

authors： Ribeiro AB,Chisté RC,Freitas M,da Silva AF,Visentainer JV,Fernandes E

更新日期：2014-12-15 00:00:00

abstract：:Pleurotus ostreatus is an edible mushroom with pharmacological potential, due to its metabolites, mainly polysaccharides. On here, the development of a new methodology for the recovery of extract rich in antioxidant polysaccharide was reported. The extracts were characterized, evaluated for antioxidant activity in vit...

journal_title：Food chemistry

authors： Barbosa JR,S Freitas MM,Oliveira LC,S Martins LH,Almada-Vilhena AO,Oliveira RM,Pieczarka JC,B Brasil DDS,Carvalho Junior RN

更新日期：2020-11-15 00:00:00

abstract：:Zwitterionic hydrophilic interaction liquid chromatography (ZIC-HILIC) material was used as solid-phase extraction sorbent for purification of phospholipids from Hypophthalmichthys nobilis. The conditions were optimized to be pH 6, flow rate 2.0mL·min(-1), loading breakthrough volume ⩽5mL, and eluting solvent 5mL. Aft...

journal_title：Food chemistry

authors： Jin R,Li L,Feng J,Dai Z,Huang YW,Shen Q

更新日期：2017-02-01 00:00:00

abstract：:An absolute quantification method for the determination of dehydroacetic acid in processed foods using quantitative (1)H NMR was developed and validated. The level of dehydroacetic acid was determined using the proton signals of dehydroacetic acid referenced to 1,4-bis (trimethylsilyl) benzene-d4 after simple solvent ...

journal_title：Food chemistry

authors： Ohtsuki T,Sato K,Furusho N,Kubota H,Sugimoto N,Akiyama H

更新日期：2013-11-15 00:00:00

abstract：:The administration of boldenone and androstadienedione to cattle is forbidden in the European Union, while prednisolone is permitted for therapeutic purposes. They are pseudoendogenous substances (endogenously produced under certain circumstances). The commonly used matrices in control analyses are urine or liver. Wit...

journal_title：Food chemistry

authors： Chiesa L,Nobile M,Panseri S,Vigo D,Pavlovic R,Arioli F

更新日期：2015-12-01 00:00:00

abstract：:Three wines (a Rosé wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5% v/v ethanol with two different techniques: membrane contactor (MC) and distillation under vacuum (D). The influence of the treatments on the physicochemical composition and aromatic profile of the dealcoholized fractions was invest...

journal_title：Food chemistry

authors： Motta S,Guaita M,Petrozziello M,Ciambotti A,Panero L,Solomita M,Bosso A

更新日期：2017-04-15 00:00:00

abstract：:Magnetic nanoparticles were synthesised to extract Sudan dyes from chilli powders. The adsorbents used were magnetic ferroferric oxide nanoparticles coated with polystyrene. The extraction procedures for Sudan dyes comprised liquid-solid extraction and magnetic solid phase extraction. The conditions were optimised to ...

journal_title：Food chemistry

authors： Yu X,Lee JK,Liu H,Yang H

更新日期：2019-11-30 00:00:00

abstract：:Alcoholic liver disease (ALD) can be developed by a prolonged or large intake of alcohol in a short period of time. ALD is considered as a leading cause for a liver injury in modern dietary life. This study was aimed to investigate the effects of orally administrated citrus flavonoids (CFs) and their enzymatically mod...

journal_title：Food chemistry

authors： Park HY,Choi HD,Eom H,Choi I

更新日期：2013-08-15 00:00:00

abstract：:Pectinase was immobilized onto sodium alginate/graphene oxide beads via amide bonds by using N,N'-dicyclohexylcarbodiimide/N-hydroxysuccinimide as the activating agent. The immobilized pectinase was characterized by Fourier transform infrared spectra and scanning electron microscopy analyses. Immobilization conditions...

journal_title：Food chemistry

authors： Dai XY,Kong LM,Wang XL,Zhu Q,Chen K,Zhou T

更新日期：2018-07-01 00:00:00

abstract：:Starch digestibility in a food matrix depends on processing conditions that may affect its physical state and microstructure. Starch gelatinization is one critical change that takes place during frying which could be affected during low-pressure processing. This study assessed the effect of vacuum frying on starch gel...

journal_title：Food chemistry

authors： Contardo I,Parada J,Leiva A,Bouchon P

更新日期：2016-04-15 00:00:00

abstract：:In this work, SBA-15 mesoporous silica has been chemically functionalized with guanidin groups. The resulting material has been characterised and employed as solid phase extractant for preconcentration of Pb(2+), Cu(2+), Zn(2+) and Cd(2+) ions. The ions were identified by flame atomic absorption spectrometry (FAAS). T...

journal_title：Food chemistry

authors： Hajiaghababaei L,Tajmiri T,Badiei A,Ganjali MR,Khaniani Y,Ziarani GM

更新日期：2013-12-01 00:00:00

abstract：:Myricetin, a plant-derived flavonol, was found to inhibit the formation of uric acid in a mixed-type manner with IC50 value of (8.66±0.03)×10-6molL-1 and more potently inhibit the generation of superoxide anion (O2-) catalysed by xanthine oxidase (XOD) with IC50 value of (4.55±0.02)×10-6molL-1. Inhibiting O2- generati...

journal_title：Food chemistry

authors： Zhang C,Zhang G,Liao Y,Gong D

更新日期：2017-04-15 00:00:00

abstract：:Chemical doping with heteroatoms was employed to prepare N,Cl co-doped fluorescent carbon dots (N,Cl-FCDs) which may be designed for the detection of tartrazine. Using urea as the N source and FeCl3 · 6H2O as the Cl source, N,Cl-FCDs were synthesized by hydrothermal method with carbon dots prepared from aloe. Compared...

journal_title：Food chemistry

authors： Yang X,Xu J,Luo N,Tang F,Zhang M,Zhao B

更新日期：2020-04-25 00:00:00

abstract：:A capillary electrophoresis method to determine four sulfonylureas in grain samples was developed using 10mM of 1-butyl-3-methyl imidazolium tetrafluoroborate (bminBF4) as electrophoretic buffer solution. 2mgL(-1) of Surfactant Coated-Single Wall-Carbon Nanotubes (SC-SWCNTs) was added to the buffer solution to improve...

journal_title：Food chemistry

authors： Springer VH,Aprile F,Lista AG

更新日期：2014-01-15 00:00:00

abstract：:The refractive index is a basic optical property of materials. This study explores the effect of ethanol, glycerol, tartaric acid and glucose/fructose on the refractive index in model aqueous solutions and in dry white wines. Various model aqueous solutions consisting of these components were prepared and the refracti...

journal_title：Food chemistry

authors： Shehadeh A,Evangelou A,Kechagia D,Tataridis P,Chatzilazarou A,Shehadeh F

更新日期：2020-11-01 00:00:00

abstract：:Colour and moisture content are important indices in quality monitoring of dehydrating carrot slices during dehydration process. This study investigated the potential of using multispectral imaging for real-time and non-destructive determination of colour change and moisture distribution during the hot air dehydration...

journal_title：Food chemistry

authors： Liu C,Liu W,Lu X,Chen W,Yang J,Zheng L

更新日期：2016-03-15 00:00:00

abstract：:Despite its importance in many areas of human metabolism, there are no recommended daily intake guide lines for sulphur. It is generally assumed that most dietary sulphur originates from intake of methionine and cysteine. We estimated sulphur intake from food diaries, and validated the results with the use of a duplic...

journal_title：Food chemistry

authors： Doleman JF,Grisar K,Van Liedekerke L,Saha S,Roe M,Tapp HS,Mithen RF

更新日期：2017-11-01 00:00:00

abstract：:Fumonisins (FBs) exist widely in crops, foods and feeds. Consumption of FBs contaminated corn can cause oesophageal cancer. So it is necessary to develop sensitivity methods for its detection. Here, we report an enhanced assay for rapid and ultra-sensitive detection of FBs based on nanomagnetic beads (NMBs) and antibo...

journal_title：Food chemistry

authors： Yang H,Zhang Q,Liu X,Yang Y,Yang Y,Liu M,Li P,Zhou Y

更新日期：2020-06-30 00:00:00