Abstract:
:This study investigated the effects of ozone microbubble (OMCB) treatment on the removal of residual fenitrothion (FT) and benomyl pesticides from red and green persimmon leaves, and also the treatment effect on the leaf colours, physical properties and flavour. The continuous bubbling OMCB treatment was more effective than the non-bubbling OMCB treatments at reducing the FT and benomyl agricultural pesticide residues from both the red and green persimmon leaves. Moreover, the bubbling OMCB treatment had no effect on the colour and pulling strength of the leaves. These results indicate that the treatment by bubbling OMCB is an extremely effective method for removing the residues of FT and benomyl in persimmon leaves and has relatively little effect on leaf quality characteristics.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ikeura H,Hamasaki S,Tamaki Mdoi
10.1016/j.foodchem.2012.09.139subject
Has Abstractpub_date
2013-05-01 00:00:00pages
366-71issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01631-7journal_volume
138pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::An iTRAQ-based strategy was applied to investigate proteome changes in mud shrimp during long-term frozen storage under different conditions. A total of 226 proteins was identified as differential abundance proteins (DAPs) in mud shrimp from two frozen treatment groups (-20 °C and -40 °C) compared with the fresh contr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.046
更新日期:2018-06-15 00:00:00
abstract::The influence of linoleic acid content and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant style frying operation. At equal linoleic acid content, no significant difference was observed between high oleic sunflower oil containing only α-toc...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.05.061
更新日期:2013-12-01 00:00:00
abstract::An efficient method was applied for extraction of caffeine in food samples. Three-dimensional graphene-Fe3O4 (3D-G-Fe3O4) nanoparticles was successfully synthesized and used as adsorbent in magnetic solid phase extraction (MSPE) step. The properties of synthesized adsorbent were characterized by fourier-transform infr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.04.035
更新日期:2018-10-01 00:00:00
abstract::Brown rice was exposed to low-pressure plasma ranging from 1 to 3kV for 10min. Treatment of brown rice in low-pressure plasma increases the germination percentage, seedling length, and water uptake in laboratory germination tests. Of the various treatments, 3-kV plasma exposure for 10min yielded the best results. In g...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.01.083
更新日期:2016-01-15 00:00:00
abstract::Unsaturated soy phosphatidyl choline (PC) liposomes were systematically analyzed for chemical and physical stability and for influence on membrane fluidity, when quercetin and fish oil were encapsulated. The physical stability of liposomes was lowered with loading, which is mainly due to fish oil leakage. While fish o...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.03.121
更新日期:2015-10-15 00:00:00
abstract::The effect of breakfast intake of fried oils containing natural antioxidants or a synthetic autooxidation inhibitor on the metabolism of essential fatty acids focused on obese individuals. Serum levels of eicosanoids were compared in individuals before and after intake of different breakfasts. Univariate descriptive a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.08.081
更新日期:2013-01-15 00:00:00
abstract::The antioxidant activities of various extracts from purple perilla (Perilla frutescens var. acuta) leaves based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation scavenging ability, and reducing power were investigated. P...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.028
更新日期:2014-04-01 00:00:00
abstract::Synthetic food colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceará State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.01.100
更新日期:2014-08-15 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126543
更新日期:2020-07-30 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.007
更新日期:2017-10-01 00:00:00
abstract::The interaction of a food colourant, quinoline yellow (Qy), and bovine serum albumin (BSA) was investigated by spectrophotometry, spectrofluorometry, FT-IR and circular dichroism (CD) techniques. The experimental results indicated that the quenching mechanism of BSA by the dye was a static procedure. Various binding p...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.095
更新日期:2012-12-01 00:00:00
abstract::This work developed an analytical method to differentiate conventional and omega-3 fat acids enriched eggs by Raman spectroscopy and multivariate supervised classification with Partial Least Squares Discriminant Analysis (PLS-DA). Forty samples of enriched eggs and forty samples of different types of common eggs from ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.12.084
更新日期:2019-02-01 00:00:00
abstract::The aim of this paper was to evaluate the effect of thermal treatment and UV irradiation on structural and physicochemical properties of octenyl succinate (OS) maize starches differing in content of OS groups (0.76%-2.38%). X-ray diffraction (XRD), gel permeation chromatography (GPC), and electron paramagnetic resonan...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127242
更新日期:2020-11-15 00:00:00
abstract::Seeds and sprouts are of considerable interest due to their numerous pro-health benefits. The aim of this study was to investigate the effect of germination on the mineral composition (performed by flame absorption atomic spectroscopy), total phenolic content, antioxidant activity, as well as phenolic profiles (before...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.081
更新日期:2019-03-01 00:00:00
abstract::The potential of intrinsic fluorescence and principal component analysis (PCA) to characterize the antioxidant capacity of soy protein hydrolysates (SPH) during sequential ultrafiltration (UF) and nanofiltration (NF) was evaluated. SPH was obtained by enzymatic hydrolysis of soy protein isolate. Antioxidant capacity w...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.08.029
更新日期:2017-02-15 00:00:00
abstract::Grapes are a great source of phenolic compounds, which have excellent antioxidant properties. Efficient analytical methods are necessary to selectively and precisely determine these compounds content in grapes. In this study, a reverse-phase ultra-high performance liquid chromatography (UHPLC) method with fluorescence...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127569
更新日期:2021-01-01 00:00:00
abstract::In this study, the effects of different milling procedures (roller-milling vs. stone-milling) and pasta processing (fresh vs. dried spaghetti), and cooking on the antioxidant components and sensory properties of purple durum wheat were investigated. Milling and pasta processing were performed using one purple and one ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.03.014
更新日期:2016-08-15 00:00:00
abstract::The changes in the levels of three furocoumarins such as dihydroxybergamottin (DHB), paradisin A and bergamottin in Rio Red and Marsh White cultivars of grapefruits were monitored from November to May. The levels of DHB and bergamottin in both varieties of grapefruits decreased as the season progressed except for the ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2008.03.086
更新日期:2008-11-15 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127094
更新日期:2020-10-15 00:00:00
abstract::Ozone is a more powerful oxidant than common oxidising agents, such as sodium hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method for both consumers and the environment. However, few studies have investigated the changes in starch properties associated with ozone treatment, parti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.01.058
更新日期:2014-07-15 00:00:00
abstract::The effects of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora rice starch were investigated. Temperature cycle 4/45°C; cycle duration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for SDS (slow digestible starch) product developm...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.12.022
更新日期:2017-05-15 00:00:00
abstract::By definition, antioxidants are molecules that inhibit the oxidation of other molecules. Therefore, such compounds have very important clinical roles. In this study alginate polymer was depolymerized by heat treatment. The resulting low molecular weight alginates were investigated by UV-visible spectroscopy, Viscometr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.09.091
更新日期:2016-04-01 00:00:00
abstract::An immunochromatographic assay (ICA) based on surface-enhanced Raman scattering (SERS) for ultrasensitive determination of Sudan I in food samples was reported. Gold-silver core-shell bimetallic nanorods (referred to as Au@Ag NRs) were synthesized, characterized and used as the substrate for preparation of the ICA. Po...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.129
更新日期:2019-03-30 00:00:00
abstract::Aim of the present study was to investigate the localisation of the extractable oil in spray-dried microencapsulated fish oil prepared under different spray-drying conditions and to investigate the impact on lipid oxidation upon storage. Confocal laser scanning microscopy, scanning electron microscopy and different ex...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2007.12.016
更新日期:2008-07-01 00:00:00
abstract::Until now, there has been a lack of analytical methods that can reliably verify the authenticity of organically grown plants and derived organic food products. In this study, stable isotope ratio analysis of hydrogen (H, δ2H), carbon (C, δ13C), nitrogen (N, δ15N), oxygen (O, δ18O) and sulfur (S, δ34S) was conducted al...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126426
更新日期:2020-07-15 00:00:00
abstract::The FAO/INFOODS e-Learning Course on Food Composition Data was developed to close existing knowledge gaps on food composition of professionals working with those data. It covers the important aspects of food composition, is based on instructional design, is highly interactive and comprises 14 lessons of approximate 10...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.11.048
更新日期:2016-02-15 00:00:00
abstract::The nutrients, heavy metals and pesticide concentrations of an imported (Gold) and three locally produced and marketed rice varieties (Samples B-mass, C-R8 and D-CP) in Nigeria were investigated using standard techniques. All the rice varieties contained considerable amounts of moisture, ash, protein, lipid and carboh...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.100
更新日期:2019-04-25 00:00:00
abstract::This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile fea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125231
更新日期:2019-12-01 00:00:00
abstract::Two water soluble polysaccharides components PAPS-1 and PAPS-2 with homogeneously distributed molecular weight were obtained from Prunus avium. PAPS-1 and PAPS-2 contained GalA: Ara: Gal: Rha: GluA: Glu in 49.38: 32.39: 10.68: 4.66: 1.94: 0.48 and 77.18: 14.91: 3.39: 3.46: 0.93: 0.19 M ratios respectively, as well as ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.145
更新日期:2018-07-15 00:00:00
abstract::As a potential novel technique in the wine-making industry, ultrasound has received considerable attention. In this paper, a model wine system was constructed to investigate the effect of ultrasonic irradiation on the formation of xanthylium cation pigment derived from the (+)-catechin and the glyoxylic acid, an oxida...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.120
更新日期:2018-12-01 00:00:00