Micro-solid phase extraction with liquid chromatography-tandem mass spectrometry for the determination of aflatoxins in coffee and malt beverage.

abstract：:SO2 is a type of additive widely used in the food processing industry as preservative and anti-browning, bleaching, or effective antibacterial agent. However, the SO2 residue can have adverse effects on human health. In this work, a low-temperature microplasma generated by dielectric barrier discharge was used for the...

journal_title：Food chemistry

authors： Qian B,Zhao J,He Y,Peng L,Ge H,Han B

更新日期：2020-07-01 00:00:00

abstract：:The chemical profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymatically hydrolyzed to release aglycones. Free terpene compounds were i...

journal_title：Food chemistry

authors： Yang Y,Jin GJ,Wang XJ,Kong CL,Liu J,Tao YS

更新日期：2019-06-30 00:00:00

abstract：:In this work, in order to discriminate the geographical origin of wheat, δ(13)C and δ(15)N values of 35 wheat samples originated from different regions were determined, using the method of element analyser-stable isotope ratio mass spectrometry. The results indicated that wheat from Australia, the USA, Canada and Chin...

journal_title：Food chemistry

authors： Luo D,Dong H,Luo H,Xian Y,Wan J,Guo X,Wu Y

更新日期：2015-05-01 00:00:00

abstract：:Bovine hemolysate was purified by size exclusion chromatography, and one high molecular weight protein was detected relative to the hemoglobin (Hb) fraction. Purified Hb promoted lipid oxidation in washed muscle slightly but significantly better than hemolysate, which may have been due to the absence of catalase and p...

journal_title：Food chemistry

authors： Yin J,Zhang W,Richards MP

更新日期：2017-11-01 00:00:00

abstract：:Anti-inflammatory Mytilus edulis hydrolysates (MEHs) were prepared by peptic hydrolysis and MEH was further fractionated into three fractions based on molecular weight, namely >5kDa, 1-5kDa, and <1kDa. The >5kDa peptide fraction exerted the highest nitric oxide (NO) inhibitory activity and inhibited prostaglandin E2 (...

journal_title：Food chemistry

authors： Kim YS,Ahn CB,Je JY

更新日期：2016-07-01 00:00:00

abstract：:This paper introduces a detailed method to apply metabolic profiles conducting on tangerine peels (Citrus reticulata 'Dahongpao') at three maturity stages from July to December. Principal component analysis not only demonstrated the metabolic footprints of tangerine peels during ripening but also revealed the compound...

journal_title：Food chemistry

authors： Yi L,Dong N,Liu S,Yi Z,Zhang Y

更新日期：2015-11-01 00:00:00

abstract：:Quercetin, the primary dietary flavonol, exerts a strong inhibitory effect on calcineurin (CN), a unique Ca(2+)/calmodulin-dependent serine/threonine protein phosphatase. Using fluorescence spectroscopy (FS) we showed quercetin strongly bound to calcineurin catalytic subunit (CNA) with a ratio of 1:1; we also showed t...

journal_title：Food chemistry

authors： Lei H,Luo J,Tong L,Peng LQ,Qi Y,Jia ZG,Wei Q

更新日期：2011-08-01 00:00:00

abstract：:The bioavailability of anthocyanins from Aronia melanocarpa is limited by their high degradation rates and poor stability. One way to protect anthocyanins is to deliver them using amylopectin nanoparticles (APNPs). In this study, we used distilled water as the reaction system, and achieved the most stable formulation ...

journal_title：Food chemistry

authors： Tong Y,Deng H,Kong Y,Tan C,Chen J,Wan M,Wang M,Yan T,Meng X,Li L

更新日期：2020-05-01 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

authors： Deng D,Yang H,Liu C,Zhao K,Li J,Deng A

更新日期：2019-03-30 00:00:00

abstract：:The occurrence of deoxynivalenol (DON) was evaluated in 113 wheat samples from the northern and central/southwestern regions of Paraná State, Brazil during the 2008 and 2009 growing seasons, and this rate of occurrence was used to estimate the DON dietary exposure. The DON determination was carried out by an indirect ...

journal_title：Food chemistry

authors： Sifuentes dos Santos J,Souza TM,Ono EY,Hashimoto EH,Bassoi MC,de Miranda MZ,Itano EN,Kawamura O,Hirooka EY

更新日期：2013-05-01 00:00:00

abstract：:Physicochemical quality parameters of plum powders obtained by applying conventional drying methods and their combination devised to process plums were evaluated. The effect of freeze-drying (FD), vacuum drying (VD), convective drying (CD), microwave-vacuum drying (MVD) and combination of convective pre-drying and mic...

journal_title：Food chemistry

authors： Michalska A,Wojdyło A,Lech K,Łysiak GP,Figiel A

更新日期：2016-09-15 00:00:00

abstract：:The effect of elicitation with arachidonic and jasmonic acids on the production of phenolic compounds as well as the antioxidant and anti-inflammatory properties of phenolic extracts of wheatgrass was evaluated. The qualitative and quantitative analysis of phenolic compounds carried out with the UPLC-MS technique indi...

journal_title：Food chemistry

authors： Złotek U,Szymanowska U,Jakubczyk A,Sikora M,Świeca M

更新日期：2019-08-01 00:00:00

abstract：:The influence of liquid-state fermentation (LSF) by selected lactic acid bacteria (LAB) and Rhizopus oligosporus fungi on the content of rutin and total phenolic compounds (TPC), antioxidant capacity measured by ABTS test, FRAP assay and photochemiluminescence technique, and the inhibitory activity against formation o...

journal_title：Food chemistry

authors： Zieliński H,Szawara-Nowak D,Bączek N,Wronkowska M

更新日期：2019-01-15 00:00:00

abstract：:Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, whic...

journal_title：Food chemistry

authors： Li B,Zhang Y,Xu F,Khan MR,Zhang Y,Huang C,Zhu K,Tan L,Chu Z,Liu A

更新日期：2021-01-30 00:00:00

abstract：:Food colouring plays a vital and a determining role in the processing and the manufacturing of food products because the appearance of products is critical for attracting consumers and influencing their food choices. However, factors such as legislative restrictions, limited number of approved colourants and the proce...

journal_title：Food chemistry

authors： Patel AR,Heussen PC,Dorst E,Hazekamp J,Velikov KP

更新日期：2013-11-15 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：:Potential nutraceutical properties of hydrophilic antioxidants in fruits of tomato landraces collected in Andean valleys were characterised. Antioxidant metabolites were measured by HPLC-DAD-MS/MS in mature fruits and their biological activities were assessed by in vitro and in vivo methods. In vitro antioxidant capac...

journal_title：Food chemistry

authors： Di Paola Naranjo RD,Otaiza S,Saragusti AC,Baroni V,Carranza Adel V,Peralta IE,Valle EM,Carrari F,Asis R

更新日期：2016-09-01 00:00:00

abstract：:The aim of this study was to evaluate the effect of pesticide formulations and fruit growth stages on the Pre-harvest Interval Period (PHI). Results showed that pesticide formulations did not affect the initial deposit and dissipation rate. However, the fruit growth stage at the application time showed a significant e...

journal_title：Food chemistry

authors： Alister C,Araya M,Becerra K,Saavedra J,Kogan M

更新日期：2017-04-15 00:00:00

abstract：:Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-40.7%), on both t...

journal_title：Food chemistry

authors： Karaca AC,Nickerson M,Low NH

更新日期：2013-08-15 00:00:00

abstract：:Tea catechins as a member of flavan-3-ols subclass with the same skeleton may behave differentially. This study investigated the chemical conversions of 8 catechins under heat treatment with the involvement of epimerization, hydrolysis and oxidation/condensation reactions. Three reactions were enhanced as temperature ...

journal_title：Food chemistry

authors： Fan FY,Shi M,Nie Y,Zhao Y,Ye JH,Liang YR

更新日期：2016-04-01 00:00:00

abstract：:Ethyl carbamate (EC), a chemical substance widely present in fermented food products and alcoholic beverages, has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC). New evidence indicates that long-term exposure to EC may cause neurological disorders. Formation of EC in...

journal_title：Food chemistry

authors： Gowd V,Su H,Karlovsky P,Chen W

更新日期：2018-05-15 00:00:00

abstract：:Water activity is a physical property measured in the food industry which helps predict shelf life and microbial activity. Honey normally has a water activity less than 0.6, but this can vary with the amount of crystallization in solution. The aim of this work was to obtain relationships, as fundamental as possible, t...

journal_title：Food chemistry

authors： Subbiah B,Blank UKM,Morison KR

更新日期：2020-10-01 00:00:00

abstract：:Three instrumental techniques, headspace-mass spectrometry (HS-MS), mid-infrared spectroscopy (MIR) and UV-visible spectrophotometry (UV-vis), have been combined to classify virgin olive oil samples based on the presence or absence of sensory defects. The reference sensory values were provided by an official taste pan...

journal_title：Food chemistry

authors： Borràs E,Ferré J,Boqué R,Mestres M,Aceña L,Calvo A,Busto O

更新日期：2016-07-15 00:00:00

abstract：:In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase)...

journal_title：Food chemistry

authors： Li J,Zu YG,Luo M,Gu CB,Zhao CJ,Efferth T,Fu YJ

更新日期：2013-06-15 00:00:00

abstract：:This study investigated some physico-chemical and biochemical characteristics of different honey types belonging to Turkish flora. Sixty-two honey samples were examined on the basis of pollen analyses, including 11 unifloral honeys (chestnut, heather, chaste tree, rhododendron, common eryngo, lavender, Jerusalem tea, ...

journal_title：Food chemistry

authors： Can Z,Yildiz O,Sahin H,Akyuz Turumtay E,Silici S,Kolayli S

更新日期：2015-08-01 00:00:00

abstract：:Pterostilbene, found in grapes and berries, exhibits pleiotropic effects, including anti-inflammatory, antioxidant, and anti-proliferative activities. This study was conducted to investigate the effect of pterostilbene on liver fibrosis and the potential underlying mechanism for such effect. Sprague-Dawley rats were i...

journal_title：Food chemistry

authors： Lee MF,Liu ML,Cheng AC,Tsai ML,Ho CT,Liou WS,Pan MH

更新日期：2013-06-01 00:00:00

abstract：:In this study, four different haptens around the oxime moiety of Butocarboxim were designed and synthesised. Two of the haptens were conjugated with bovine serum albumin (BSA) to serve as the immunogen and all the haptens were conjugated with ovalbumin (OVA) for the coating antigen. The anti-Butocarboxim monoclonal an...

journal_title：Food chemistry

authors： Fang Q,Wang L,Hua X,Wang Y,Wang S,Cheng Q,Cai J,Liu F

更新日期：2015-01-01 00:00:00

abstract：:The antioxidant activity of sprouts from four Brassica oleracea varieties was evaluated using "in vitro" methods (total phenolic and flavonoid content; radical scavenging assays: DPPH, hydroxyl and peroxyl; and Ferrous Ion-chelating Ability Assay). Light cycles and sprouting influenced the potential antioxidant activi...

journal_title：Food chemistry

authors： Vale AP,Cidade H,Pinto M,Oliveira MB

更新日期：2014-12-15 00:00:00

abstract：:This investigation demonstrates that the oxygen radical scavenging ability of rosemary leaf extract has significant seasonal variations. The scavenging ability of rosemary leaf extract was quantitatively evaluated for five active oxygen species by using the ESR spin-trapping method. It was found that leaves that were ...

journal_title：Food chemistry

authors： Sueishi Y,Sue M,Masamoto H

更新日期：2018-04-15 00:00:00

abstract：:Phenyllactic acid, a phenolic acid phytochemical with the antimicrobial activity, was rarely reported in food besides honey and sourdough. This study evidenced a new food source of phenyllactic acid and elucidated its metabolic mechanism. Phenyllactic acid naturally occurred in Chinese pickles with concentrations rang...

journal_title：Food chemistry

authors： Li X,Ning Y,Liu D,Yan A,Wang Z,Wang S,Miao M,Zhu H,Jia Y

更新日期：2015-11-01 00:00:00