Abstract：
:High Performance Liquid Chromatography LC-UV and LC-MS/MS methods were developed and validated for quantitative analyses of sodium benzoate and potassium sorbate in foods and beverages. HPLC-UV and LC-MS/MS methods were compared for quantitative analyses of sodium benzoate and potassium sorbate in a representative ketchup sample. Optimisation of the methods enabled the chromatographic separation of the analytes in less than 4 min. A correlation coefficient of 0.999 was achieved over the measured calibration range for both compounds and methods (HPLC and LC-MS/MS). The uncertainty values of sodium benzoate and potassium sorbate were found as 0.199 and 0.150 mg/L by HPLC and 0.072 and 0.044 mg/L by LC-MS/MS, respectively. Proficiency testing performance of Turkish accredited laboratories between the years 2005 and 2013 was evaluated and reported herein. The aim of the proficiency testing scheme was to evaluate the performance of the laboratories, analysing benzoate and sorbate in tomato ketchup.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gören AC,Bilsel G,Şimşek A,Bilsel M,Akçadağ F,Topal K,Ozgen Hdoi
10.1016/j.foodchem.2014.11.094subject
Has Abstractpub_date
2015-05-15 00:00:00pages
273-9eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01823-8journal_volume
175pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The increasing global trade of fishery and aquaculture products makes it necessary to develop methods for species identification in case of fish fillets or other highly processed seafood with external morphological characteristics (e.g. gills, fins) of the original fish being removed. Species identification methods ba...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.057
更新日期：2013-05-01 00:00:00
abstract：:Four types of films viz. gelatin, gelatin-MMT, gelatin-chitosan and gelatin-MMT-chitosan prepared from redsnapper and grouper bone gelatin were compared with the mammalian gelatin films, for their mechanical and barrier properties. Grouper gelatin films had higher tensile strength (TS) and Young's modulus (YM), but lo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.07.069
更新日期：2012-12-15 00:00:00
abstract：:In this research, magnetic beads-based enzyme immunoassays were investigated for rapid analysis of chloramphenicol (CAP) in milk. To improve sensitivity of CAP determination, two kinds of immunomagnetic separation methods were designed and compared. Magnetic polystyrene microspheres were conjugated with anti-CAP antib...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.083
更新日期：2012-10-15 00:00:00
abstract：:The impact of interfacial coatings comprised of polyphenol-protein-carbohydrate conjugates on the properties of nutraceutical-fortified lipid droplets during digestion was investigated. Surface-active chlorogenic acid-lactoferrin-polydextrose (CA-LF-PD) conjugate was synthesized as emulsifier to stabilize lipid drople...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.057
更新日期：2017-04-15 00:00:00
abstract：:The effects of three reactive peptides, γ-glutamylmethylcysteine (γ-GMC), γ-glutamylpropylcysteine (γ-GPC), and γ-glutamylbutylcysteine (γ-GBC) on the suppression of reactive radicals during the heating of l-lysine in the presence or absence of glucose was studied by electron spin resonance spectroscopy. γ-GMC and γ-G...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.140
更新日期：2016-03-01 00:00:00
abstract：:An improved quality benchmarking and shelf life evaluation of freshly harvested black tiger shrimp (Penaeus monodon) was pursued by combining sensory and chemical methods. This involved developing a quality index method (QIM) to further assess both freshness and shelf life of the studied shrimp samples. The quality in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.055
更新日期：2017-11-15 00:00:00
abstract：:This study investigated effects of the simultaneous application of thymol and salicylic acid (SIMTSA) on the target sites of Rhizopus stolonifer, as well as the defenceenzymes of postharvest tomato, when applied as edible coating. SIMTSA induced the changes of ultrastructure and membrane integrity of R. stolonifer. Wh...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.099
更新日期：2019-07-01 00:00:00
abstract：:In this study, we successfully characterised the phenolic profiles of Sarcandra glabra (Thunb.) Nakai by high-performance liquid chromatography (HPLC) fingerprinting analyses and mass spectrometry (MS) identification. We first established a specific and valid HPLC approach for fingerprint analysis of S. glabra based o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.12.027
更新日期：2013-06-15 00:00:00
abstract：:Practical application of proanthocyanidins (PAs) as antioxidants is limited because of their hard-to-maintained activities during the processes and storage and in severe gastrointestinal environments. To overcome this challenge, we have developed an easy and green method to encapsulate PAs based on casein-maltodextrin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128952
更新日期：2021-06-01 00:00:00
abstract：:The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi-analytical approach. The sensory test (untrained panel, n = 62) was based on scaling and check-all-that-apply (CATA) methods accompanied w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.069
更新日期：2018-04-25 00:00:00
abstract：:Fourier transform infrared spectroscopy (FTIR) attenuated total reflectance (ATR) was applied for the determination of total phenolic and flavonoid contents and antioxidant capacity (DPPH and FRAP assays) in Moscatel dessert wines (n=56). Prediction models were developed for the referred parameters using Partial Least...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.028
更新日期：2014-05-01 00:00:00
abstract：:A QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method was optimized and validated for the simultaneous extraction of 12 trichothecenes (type A and type B) from baby foods, followed by gas chromatography-mass spectrometry (GC-MS) analysis. Using this methodology, limits of detection and quantification rang...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.047
更新日期：2015-09-01 00:00:00
abstract：:Amylose content is an important determinant of rice quality. Accurate non-destructive determination of amylose content remains a primary challenge for the rice industry. Here, we analysed the accuracy of three models for the non-destructive determination of amylose content. The models were developed by combining near-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.005
更新日期：2019-07-15 00:00:00
abstract：:Carotenoids are valuable natural colorants that exhibit numerous health promoting properties, and thus are widely used in food, feeds, pharmaceutical and nutraceuticals industries. In this study, we isolated and identified novel microbial sources that produced high-value carotenoids using high throughput screening (HT...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.109
更新日期：2018-09-30 00:00:00
abstract：:It was evaluated the physiological aspects of the cagaita (Eugenia dysenterica) development, from anthesis to ripening. The fruits have been subjected to physical and chemical analysis during the fruit life cycle. The total fruit development comprised 37days. There was a steady increase in the total mass of the fruits...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.054
更新日期：2017-02-15 00:00:00
abstract：:A method using dispersive solid-phase extraction and dispersive liquid-liquid micro-extraction cleanup followed by high performance liquid chromatography (HPLC) has been established for determination of seven neonicotinoid insecticides residues in grains including brown rice, maize, millet and oat. Based on an apprais...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.103
更新日期：2012-10-01 00:00:00
abstract：:High methyl-esterified citrus pectin (HMCP) molecules could be self-assembled into micelles in water. The morphology of HMCP micelles in water was irregular spheres, long rods, and arc-shaped. Most of HMCP molecules cross-linked with HMCP micelles in the presence of calcium chloride and increased the range of size dis...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127366
更新日期：2020-12-01 00:00:00
abstract：:Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of mo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.042
更新日期：2015-02-01 00:00:00
abstract：:Different drying methods hot air (HA), 50 °C, 58-63% relative humidity (RH); low humidity air (LHA), 50 °C and 28-30% RH; and radiofrequency (RF), 50 °C, 56-60% RH) were investigated for efficient dehydration of dill (Anethum graveolens) greens with optimal retention of color and constituents. The drying for HA and RF...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.076
更新日期：2016-02-01 00:00:00
abstract：:The effect of variation in acid gel pH during cream cheese production was investigated. The gel microstructure was denser and cheese texture firmer, as the pH decreased from pH 5.0 to pH 4.3, despite the viscoelasticity of these gels remaining similar during heating. Protein hydration and secondary structure appeared ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127327
更新日期：2020-12-01 00:00:00
abstract：:Aflatoxins (AFs) are potent carcinogens present in numerous crops. Access to accurate methods for evaluating contamination is a critical factor in aflatoxin risk assessment. Versicolorin A (Ver A), a precursor of aflatoxin B1 (AFB1), can be used as an indicator for the presence of AFB1, even when the AF is not yet det...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127419
更新日期：2020-12-01 00:00:00
abstract：:In the present study, we investigated the anti-inflammatory effects of a nutritious vegetable Toona sinensis (leaf extracts, TS) and its major bioactive compound gallic acid (GA) by analysing LPS-induced NF-κB activation in transgenic mice, using bioluminescence imaging. Mice were challenged intraperitoneally with LPS...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.08.009
更新日期：2013-01-15 00:00:00
abstract：:In a complete crossover design, a human study with twelve healthy male volunteers has been conducted using a placebo and different rooibos drinks (rooibos tea and an isolated active fraction) from unfermented rooibos (Aspalathus linearis). Blood and urine samples were collected before and up to 24h after consumption o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.03.029
更新日期：2011-09-15 00:00:00
abstract：:Moroccan and French honeys from different geographical areas were classified and characterized by applying a voltammetric electronic tongue (VE-tongue) coupled to analytical methods. The studied parameters include color intensity, free lactonic and total acidity, proteins, phenols, hydroxymethylfurfural content (HMF),...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.067
更新日期：2018-03-15 00:00:00
abstract：:This study tested the potential of high-pressure homogenization (HPH, 69 MPa) combined with hydrogen peroxide (H2O2, at 0, 40, 80, 160 and 320 μmol/g protein) on enhancing the stability of myofibrillar protein (MP, 15 mg/mL) against thermal aggregation (95 °C for 10 min) in aqueous solution. The addition of H2O2 block...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.131
更新日期：2019-07-01 00:00:00
abstract：:The current study applied wide-targeted metabolomics based approach using LC-ESI-MS/MS to characterize the secondary metabolic difference between yellowed and normal rice. The results indicated that the biosynthesis of secondary metabolites including flavonoids, flavonols and phenolic acids was significantly enhanced ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128204
更新日期：2021-04-16 00:00:00
abstract：:Bioprospecting for seaweed-derived multimodal acting products have earned increasing attention in the fight against diseases of multifactorial origin, such as neurodegenerative conditions. This is a pioneer study on the in vitro screening of neuroactive properties of phlorotannin-targeted extracts from edible Fucus sp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127456
更新日期：2020-12-15 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 use of Hadamard transform ion mobility mass spectrometry (HT-IMMS) in the profiling of anthocyanins from different fruits is presented. Samples extracted with acidic methanol and purified with solid phase extraction were analyzed with direct IMMS infusion. The separation of various anthocyanins was achieved within...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.034
更新日期：2015-06-15 00:00:00
abstract：:Collagens are large structural proteins that are prevalent in mammalian connective tissue. Peptides designed to include a glycine-proline-hydroxyproline (GPO) amino acid triad are biomimetic analogs of the collagen triple helix, a fold that is a hallmark of collagen-like sequences. To inform the rational engineering o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126598
更新日期：2020-07-30 00:00:00
