Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system.

abstract：:Sudan I is a carcinogenic industrial azo-dye, forbidden for use in food. However, it has been detected in food on several occasions, such as in paprika, used in animal husbandry to enhance egg yolk colour. Therefore, an animal experiment was designed to simulate the transfer of Sudan I to eggs after its unintentional ...

journal_title：Food chemistry

authors： Piątkowska M,Jedziniak P,Olejnik M,Żmudzki J,Posyniak A

更新日期：2018-01-15 00:00:00

abstract：:Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to mass spectrometry. Mustard allergen Sin a 1 was purified from yellow mu...

journal_title：Food chemistry

authors： Posada-Ayala M,Alvarez-Llamas G,Maroto AS,Maes X,Muñoz-Garcia E,Villalba M,Rodríguez R,Perez-Gordo M,Vivanco F,Pastor-Vargas C,Cuesta-Herranz J

更新日期：2015-09-15 00:00:00

abstract：:The formation of 3-methyl-2,4-nonanedione (MND) during red wine aging can contribute to the premature evolution of aroma, characterized by the loss of fresh fruit and development of dried fruit flavors. The identification of two new hydroxy ketones, 2-hydroxy-3-methylnonan-4-one (syn- and anti-ketol diastereoisomers) ...

journal_title：Food chemistry

authors： Peterson A,Cholet C,Geny L,Darriet P,Landais Y,Pons A

更新日期：2020-02-01 00:00:00

abstract：:In the present study, the antioxidant and aldose reductase inhibitory activities of 24 Peruvian infusion tea plants were investigated by 2,2'-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and aldose reductase assays. Phoradendron sp. showed the highest inhibition of a...

journal_title：Food chemistry

authors： Wang Z,Hwang SH,Guillen Quispe YN,Gonzales Arce PH,Lim SS

更新日期：2017-09-15 00:00:00

abstract：:Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, a...

journal_title：Food chemistry

authors： Román L,Pico J,Antolín B,Martinez MM,Gómez M

更新日期：2018-09-15 00:00:00

abstract：:Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered that lees protect the wine against oxidation because they consume sm...

journal_title：Food chemistry

authors： Pons-Mercadé P,Giménez P,Gombau J,Vilomara G,Conde M,Cantos A,Rozès N,Canals JM,Zamora F

更新日期：2021-04-16 00:00:00

abstract：:The development of a fast hCCC method tailored to recover phenolics of Siberian barberry (Berberis sibirica, Berberidaceae) responsible for the observed strong antioxidant activity was performed. Initially, the optimization of extraction procedure was evaluated based on the antiradical potential assessment (DPPH and F...

journal_title：Food chemistry

authors： Kukula-Koch W,Koch W,Angelis A,Halabalaki M,Aligiannis N

更新日期：2016-07-15 00:00:00

abstract：:Graphene oxide was fabricated by a simple method and applied to magnetic solid-phase extraction. In a pretreatment procedure before the sesamol, sesamin and sesamolin in sesame oil were detected by high performance liquid chromatography. Several parameters affecting the extraction efficiency were investigated, includi...

journal_title：Food chemistry

authors： Wu L,Yu L,Ding X,Li P,Dai X,Chen X,Zhou H,Bai Y,Ding J

更新日期：2017-02-15 00:00:00

abstract：:Industrially the avocado pulp is exploited principally as oil and paste, generating a huge quantity of peel and seed as by-products. Avocado peel is a promising inexpensive candidate for recovery phenolic compounds. The aim of this work was to identify the bioactive compounds present in an extract of avocado peel obta...

journal_title：Food chemistry

authors： Figueroa JG,Borrás-Linares I,Lozano-Sánchez J,Segura-Carretero A

更新日期：2018-04-15 00:00:00

abstract：:In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried b...

journal_title：Food chemistry

authors： Yan JK,Wu LX,Qiao ZR,Cai WD,Ma H

更新日期：2019-01-15 00:00:00

abstract：:Histidine decarboxylase (HDC) catalyses the formation of histamine, a bioactive amine. Agents that control HDC activity are beneficial for treating histamine-mediated symptoms, such as allergies and stomach ulceration. We searched for inhibitors of HDC from the ethyl acetate extract of the petal of Filipendula ulmaria...

journal_title：Food chemistry

authors： Nitta Y,Kikuzaki H,Azuma T,Ye Y,Sakaue M,Higuchi Y,Komori H,Ueno H

更新日期：2013-06-01 00:00:00

abstract：:Food systems, such as cream and butter, have an emulsion or emulsion-like structure. When these food emulsions are heated to high temperatures to make products such as ghee, the Maillard reaction forms a range of volatile flavour compounds. The objective of this paper was to unravel the specific influence of emulsion ...

journal_title：Food chemistry

authors： Newton AE,Fairbanks AJ,Golding M,Andrewes P,Gerrard JA

更新日期：2015-04-15 00:00:00

abstract：:The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content...

journal_title：Food chemistry

authors： Ziegler V,Ferreira CD,Hoffmann JF,Chaves FC,Vanier NL,de Oliveira M,Elias MC

更新日期：2018-03-01 00:00:00

abstract：:Tea contains characteristic volatile organic compounds, polyphenols, caffeine and catechins, and is therefore among the most widely consumed beverages all over the world. In this study, fresh Jukro tea leaves collected from Damyang-gun (Jeollanam-do) at 40, 60 and 90day growth stages, were semi-fermented. The volatile...

journal_title：Food chemistry

authors： Jeon DB,Hong YS,Lee GH,Park YM,Lee CM,Nho EY,Choi JY,Jamila N,Khan N,Kim KS

更新日期：2017-03-15 00:00:00

abstract：:Time dependent changes of primary (GC-MS), isoflavones (LC-MS) and minerals (ICP-OES) content of fermented soya-chunk were compared with un-fermented (0H) soya-chunk and presented. Results revealed that the amino acid content increased gradually based on the fermentation time; whereas the maltose, sucrose and fructose...

journal_title：Food chemistry

authors： Maria John KM,Enkhtaivan G,Lee J,Thiruvengadam M,Keum YS,Kim DH

更新日期：2015-03-01 00:00:00

abstract：:The process and the kinetics of the electrochemical oxidation of morin in an anhydrous electrolyte have been investigated using cyclic and differential pulse voltammetry. The oxidation mechanism proceeds in sequential steps related to the hydroxyl groups in the three aromatic rings. The oxidation of the 2',4'dihydroxy...

journal_title：Food chemistry

authors： Masek A,Chrzescijanska E,Zaborski M

更新日期：2014-04-01 00:00:00

abstract：:In order to investigate the effects of cryomaceration and reductive vinification on chemical and physical indices and on antioxidant compounds of Sauvignon blanc wines, four wine-making procedures were applied: traditional white vinification, skin cryomaceration, vinification in a reductive environment, and a combinat...

journal_title：Food chemistry

authors： Baiano A,Terracone C,Longobardi F,Ventrella A,Agostiano A,Del Nobile MA

更新日期：2012-12-15 00:00:00

abstract：:Lotus seed kernel (LSK) has high starch content and possesses many bioactivities, which are mainly attributed to its phenolics. In the present study, LSK phenolics were extracted using aqueous glycerol, and the obtained phenolics and its starch properties were observed for their correlations. Response surface methodol...

journal_title：Food chemistry

authors： Limwachiranon J,Jiang L,Huang H,Sun J,Luo Z

更新日期：2019-02-15 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

authors： de Oliveira Mendes T,Porto BLS,Almeida MR,Fantini C,Sena MM

更新日期：2019-02-01 00:00:00

abstract：:This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-di...

journal_title：Food chemistry

authors： Meinhart AD,Damin FM,Caldeirão L,de Jesus Filho M,da Silva LC,da Silva Constant L,Filho JT,Wagner R,Godoy HT

更新日期：2019-07-15 00:00:00

abstract：:Protein concentrate (PC) of Kappaphycus alvarezii (cultivated on the West coast of India), was extracted and its functional properties were evaluated. The K. alvarezii PC contained 62.3 ± 1.62% proteins. At pH 12, the nitrogen solubility of this PC was 58.72 ± 1.68% in the presence of 0.5M NaCl. The emulsifying and fo...

journal_title：Food chemistry

authors： Suresh Kumar K,Ganesan K,Selvaraj K,Subba Rao PV

更新日期：2014-06-15 00:00:00

abstract：:A simple and low-cost multipurpose analytical method using HPLC-UV-DAD was developed and validated, following international guidelines, for the determination of six synthetic food dyes: Tartrazine, Sunset Yellow, Amaranth, Allura Red, Indigotine, and Brilliant Blue. The method required a simple sample preparation step...

journal_title：Food chemistry

authors： Maria de Souza Santos Cheibub A,Silva Bahiense de Lyra E,Jardim Alves B,Andrade Donagemma R,Duarte Pereira Netto A

更新日期：2020-04-15 00:00:00

abstract：:Five fruits species commonly cultivated and consumed in Madeira Island (Portugal) were investigated for their phenolic profile by means of reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionisation mass spectrometry (HPLC-DAD-ESI/MS(n)) and antioxidant potential....

journal_title：Food chemistry

authors： Spínola V,Pinto J,Castilho PC

更新日期：2015-04-15 00:00:00

abstract：:Tyramine and histamine, the most toxic biogenic amines (BA), are often found in high concentrations in certain foods. Prompted by the limited knowledge of BA toxicity, and increasing awareness of the risks associated with high intakes of dietary BA, the in vitro cytotoxicity of tyramine and histamine was investigated....

journal_title：Food chemistry

authors： Linares DM,del Rio B,Redruello B,Ladero V,Martin MC,Fernandez M,Ruas-Madiedo P,Alvarez MA

更新日期：2016-04-15 00:00:00

abstract：:The antioxidant activity and phytochemical composition (ascorbic acid, free sugars and phenolic compounds) of decoctions and infusions of wild and commercial samples of Tuberaria lignosa (Sweet) Samp. Aerial parts were evaluated and compared. Among wild samples, the effects of the drying method (freeze or shade-drying...

journal_title：Food chemistry

authors： Pinela J,Barros L,Dueñas M,Carvalho AM,Santos-Buelga C,Ferreira IC

更新日期：2012-12-01 00:00:00

abstract：:Surface-enhanced Raman spectroscopy (SERS) has become a growing ultrasensitive analytical technique to quantify toxic molecules in foodstuffs. Monitoring the levels of chemical contaminants not only ensures food security but also offers a guideline on the production, processing, and risk analysis of consumer's health ...

journal_title：Food chemistry

authors： Hassan MM,Zareef M,Xu Y,Li H,Chen Q

更新日期：2021-05-15 00:00:00

abstract：:The thermodynamics of the mimetic interaction of lactisole and sweeteners with fullerenols as a synthetic sweet receptor model was elucidated by Isothermal Titration Calorimetry (ITC) technique. The presence of lactisole resulted in great differences in thermodynamics of the sweeteners binding with fullerenols in whic...

journal_title：Food chemistry

authors： Chen ZX,Wu W,Zhang WB,Deng SP

更新日期：2011-09-01 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

abstract：:A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the rela...

journal_title：Food chemistry

authors： Bindon K,Holt H,Williamson PO,Varela C,Herderich M,Francis IL

更新日期：2014-07-01 00:00:00

abstract：:A method for the extraction of phthalate esters (PAEs) by Ultrasound-Vortex-Assisted Dispersive Liquid-Liquid Micro-Extraction (USVADLLME) approach was optimised and applied for the first time to a historical series of brandies. These contaminants are widely spread in the environment as a consequence of about half cen...

journal_title：Food chemistry

authors： Montevecchi G,Masino F,Zanasi L,Antonelli A

更新日期：2017-04-15 00:00:00