Abstract:
:Hydroponics is a water, energy, space, and cost efficient system for growing plants in constrained spaces or land exhausted areas. Precise control of hydroponic nutrients is essential for growing healthy plants and producing high yields. In this article we report for the first time on a new computer-operated analytical platform which can be readily used for the determination of essential nutrients in hydroponic growing systems. The liquid-handling system uses inexpensive components (i.e., peristaltic pump and solenoid valves), which are discretely computer-operated to automatically condition, calibrate and clean a multi-probe of solid-contact ion-selective electrodes (ISEs). These ISEs, which are based on carbon nanotubes, offer high portability, robustness and easy maintenance and storage. With this new computer-operated analytical platform we performed automatic measurements of K(+), Ca(2+), NO3(-) and Cl(-) during tomato plants growth in order to assure optimal nutritional uptake and tomato production.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rius-Ruiz FX,Andrade FJ,Riu J,Rius FXdoi
10.1016/j.foodchem.2013.09.114subject
Has Abstractpub_date
2014-03-15 00:00:00pages
92-7eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01379-4journal_volume
147pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Chitosaccharides (CS) of varied size were prepared from shrimp shell through sequential catalysis, using crude protease and chitinase enzymes immobilized on agar beads. In the optimized state, immobilization yield and activity yield for protease were 84% and 62%, and for chitinase were 75% and 57%, respectively. Immob...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.02.115
更新日期:2014-09-01 00:00:00
abstract::The effect of tomato lycopene-rich extract (TLE) addition on shelf-life of linseed oil was evaluated. Linseed oil was extracted by cold pressing and TLE by supercritical CO2. Linseed oils with and without TLE addition were characterized for moisture, color, refractive index, fatty acid composition and antioxidants. Ad...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125327
更新日期:2020-01-01 00:00:00
abstract::Lycopene, a nutraceutical compound, was extracted from tomato processing waste, an abundantly available food industry by-product in Italy. The extraction kinetics was mathematically described using the first order kinetic model, the mass transfer model and Peleg's model to understand the physicochemical behaviour of t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.10.127
更新日期:2015-04-15 00:00:00
abstract::The main bitter compounds (nomilin, limonin and naringin) in the fruit tissues of 'Guoqing No.1' Satsuma mandarin (Citrus unshiu Marc.) were determined throughout the fruit development of 3 consecutive growing seasons. Although fluctuating largely at the corresponding developing stages of the 3 years, the contents of ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.09.040
更新日期:2014-02-15 00:00:00
abstract::In the present work, we studied the chemical composition of Chinese artichoke (S. affinis tubers) by analyzing its polar constituents and its macro- and micro- nutrients. A total of nine compounds were isolated from the tuber ethanolic extract and structurally elucidated by Nuclear Magnetic Resonance (NMR) spectroscop...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.10.096
更新日期:2017-04-15 00:00:00
abstract::Synthetic food preservatives like sodium acetate (SA), sodium benzoate (SB), potassium sorbate (PS) and Butyl paraben (BP) have been widely used in food and pharmacy industries. One of the toxicological aspects of food additives is evaluation of their interaction with serum proteins such as albumin. These additives in...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2019.04.119
更新日期:2019-09-30 00:00:00
abstract::Rebaudioside (Reb) D is a high intensity, natural sweetener that shows great potential for substituting sugar in sweetened beverages. However, Reb D is poorly water soluble, and thus, a solid dispersion technique was recently established to enhance its solubility. The purpose of this study was to elucidate the solubil...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.11.113
更新日期:2015-05-01 00:00:00
abstract::Reaction energetics of the double (2H+/2e-), i.e., the first 1H+/1e- (catechol→ phenoxyl radical) and the second 1H+/1e- (phenoxyl radical→ quinone) free radical scavenging mechanisms of quercetin and its six colonic catecholic metabolites (caffeic acid, hydrocaffeic acid, homoprotocatechuic acid, protocatechuic acid,...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.018
更新日期:2017-03-01 00:00:00
abstract::This work describes the development of ultrafine fibers with açaí (Euterpe oleracea Mart.) extract (AE) for use as pH sensors with potential applications in the food industry. The fibers were produced by electrospinning with polymeric solutions composed of 7% (w v-1) polycaprolactone, 2% (w v-1) polyethylene oxide and...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.05.059
更新日期:2019-10-01 00:00:00
abstract::Eleven Lactobacillus plantarum strains isolated from traditional Chinese fermented foods were investigated for their in vitro scavenging activity against hydroxyl and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals, and their resistance to hydrogen peroxide. L. plantarum C88 at a dose of 10(10) CFU/ml showed the hi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.048
更新日期:2012-12-01 00:00:00
abstract::Carbon dioxide (CO2), nutrient supply, and light quality are amongst the major controlling factors to improve the biomass production and nutritional outputs in plant factory. The present study employed CE-MS to investigate the effects of high CO2, nutrient formulation, and LED on the accumulation of primary metabolite...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.102
更新日期:2017-03-01 00:00:00
abstract::Human milk feeding is an important recommendation for preterm newborns considering their vulnerability and digestive immaturity. Holder pasteurization (62.5°C, 30min) applied in milk banks modifies its biological quality and its microstructure. We investigated the impact of pasteurization of preterm human milk on its ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.028
更新日期:2016-11-15 00:00:00
abstract::The present study aimed to extend application of the FT-MIR technique to the quality control of traded saffron that suffers various types of fraud or mislabelling. Spectroscopic data were obtained for samples stored for different periods in the dark. Samples with the highest quality according to ISO 3632 specification...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.11.014
更新日期:2014-05-01 00:00:00
abstract::Type II collagen was purified from sternal cartilage of the chick using a combination of pepsin digestion, NaCl precipitation and DEAE-sepharose CL 6B ion exchange chromatography. Pepsin-solubilized type II collagen of higher stability can be obtained with the extraction time of 32h, 0.5% pepsin concentration at 20°C....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2007.09.022
更新日期:2008-05-15 00:00:00
abstract::A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) w...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.07.086
更新日期:2016-02-01 00:00:00
abstract::The formulation, physicochemical stability and bioaccessibility of astaxanthin (AST) loaded oil-in-water nanoemulsions fabricated using gypenosides (GPs) as natural emulsifiers was investigated and compared with a synthetic emulsifier (Tween 20) that is commonly applied in food industry. GPs were capable of producing ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.04.054
更新日期:2018-09-30 00:00:00
abstract::Hand-pressed strawberry juice samples were subjected to sonication treatments (0, 15 and 30min at 20°C, 25kHz frequency). Physicochemical properties (°Brix, pH, water activity, viscosity, titratable acidity, cloud assessment and turbidity), antioxidant compounds and activity (total phenolics, ascorbic acid, anthocyani...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.07.160
更新日期:2017-01-15 00:00:00
abstract::This research aims to clarify the interactions that occur in a food model system consisting of glucose, asparagine and chitosans. Low molecular weight chitosan exerted a potent inhibitory effect (46.8%) on acrylamide and Maillard reaction products (MRPs) (>52.6%), respectively. Compared to a previous study conducted u...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.119
更新日期:2018-03-15 00:00:00
abstract::Hibiscus sabdariffa extracts have attracted attention because of potentially useful bioactivity. However, there have been no systematic studies of extraction efficiencies of H. sabdariffa. The nature of extracts used in different studies has varied considerably, making comparisons difficult. Therefore, a systematic st...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.04.097
更新日期:2014-12-01 00:00:00
abstract::One of the contributing factors to generation of off-flavours in soy protein isolate (SPI) during storage is autoxidation of residual amounts of phospholipids present in SPI. Thus, removal of phospholipids from SPI is a likely first step to improve its flavour stability and enhanced utilisation of SPI in food products...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.01.073
更新日期:2011-08-01 00:00:00
abstract::High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed abse...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.12.034
更新日期:2018-05-15 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.071
更新日期:2019-01-01 00:00:00
abstract::Specialty maize genotypes viz. QPM (quality protein maize), Baby corn, Popcorn and Sweet corn, which are usually consumed in whole forms can be good supplements of phenolic antioxidants. Botanical fractions of these maize genotypes were analyzed to explore the distribution of free and bound phenolics. HPLC and ESI-MS/...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.01.099
更新日期:2016-06-15 00:00:00
abstract::In many tropical countries malaria is endemic, causing acute illness and killing people, especially children. The availability of recommended malaria medicines is scant, even though these medicines are based on artemisinin, a compound extracted from the Artemisia annua plant that grows in many of these countries. New ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.07.052
更新日期:2014-01-01 00:00:00
abstract::The aim of the study was to determine the effect of fruit additives such as syrup from chokeberry or grape seeds, and herbal in the form of a dandelion syrup on the course of the fermentation process of "trójniak" type meads, on their physicochemical and antioxidant properties. The addition of grape seeds allowed for ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.040
更新日期:2019-06-15 00:00:00
abstract::Phosphate fertilisation affects the growth, development and quality of Tartary buckwheat. In this study, the effect of different phosphorus levels, including 0, 15, 75, and 135 kg/ha (non-, low-, medium-, and high-phosphorus levels, respectively), on the characteristics of starch from Tartary buckwheat were investigat...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125543
更新日期:2020-03-01 00:00:00
abstract::In this paper, Lipozyme TLIM-catalyzed synthesis of ethyl cinnamate through esterification of cinnamic acid with ethanol was studied. In order to increase the yield of ethyl cinnamate, several media, including acetone, isooctane, DMSO and solvent-free medium, were investigated in this reaction. The reaction showed a h...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.06.017
更新日期:2016-01-01 00:00:00
abstract::A 9-week study was conducted to compare dietary corn starch (CS) or tapioca starch (TS), with or without being pre-gelatinized (PG), on the growth, feeding efficiencies, plasma and muscle biochemistry, intestinal short chain fatty acids (SCFA), and liver glycogen of triplicate groups of 20 red hybrid tilapia (Orecohro...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.07.061
更新日期:2018-01-15 00:00:00
abstract::The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchy...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.021
更新日期:2019-02-15 00:00:00
abstract::Bovine milk lipids can be replaced with cheaper indigenous vegetable oils to produce milk alternatives with healthier saturated/unsaturated fat balance for those in areas where milk supply is poor or even absent. A wide range of vegetable oils can be used, but their impacts when blended with skimmed milk powder to for...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.05.120
更新日期:2019-10-15 00:00:00