Abstract：
:In this study, the potential of hyperspectral imaging (HSI) for predicting hydroxyproline content in chicken meat was investigated. Spectral data contained in the hyperspectral images (400-1000 nm) of chicken meat was extracted, and a partial least square regression (PLSR) model was then developed for predicting hydroxyproline content. The model yielded acceptable results with regression coefficient in prediction (Rp) of 0.874 and root mean error squares in prediction (RMESP) of 0.046. Based on the eight optimal wavelengths selected by regression coefficients (RC) from the PLSR model, a new RC-PLSR model was built and good results were shown with high Rp of 0.854 and low RMSEP of 0.049. Finally, distribution maps of hydroxyproline were created by transferring the RC-PLSR model to each pixel in the hyperspectral images. The results demonstrated that HSI has the capability for rapid and non-destructive determination of hydroxyproline content in chicken meat.
journal_name
Food Chemjournal_title
Food chemistryauthors
Xiong Z,Sun DW,Xie A,Han Z,Wang Ldoi
10.1016/j.foodchem.2014.11.161subject
Has Abstractpub_date
2015-05-15 00:00:00pages
417-22eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01899-8journal_volume
175pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Anglerfish (Lophius spp.) is consumed worldwide and is an important economic resource though its seven species are often fraudulently interchanged due to their different commercial value, especially when sold in the form of fillets or pieces. Molecular analysis is the only possible mean to verify traceability and coun...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.06.014
更新日期：2015-01-01 00:00:00
abstract：:A new separation and pre-concentration method for spectrophotometric determination of glyphosate herbicide was developed. Glyphosate was converted into dithiocarbamic acid with CS2, followed by copper in the presence of ammonia to promote complex formation. This complex was collected in a CH2Cl2 organic drop and absor...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.063
更新日期：2017-09-01 00:00:00
abstract：:A safe and biodegradable γ-cyclodextrin-metal-organic-frameworks (γ-CD-MOFs) was successfully synthesized by using an improved hydrothermal method. In this study, curcumin (Cur) was chosen for testing the encapsulation stability and release performance of γ-CD-MOFs. Results of the crystal structure measurement indicat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128978
更新日期：2021-01-06 00:00:00
abstract：:Gastrointestinal (GI) mimic and organic solvent extracts of whole soybean powder (WSP), soy protein concentrate (SPC), and soy protein isolate (SPI) as well as soy isoflavone concentrate (SIC) were analyzed for total phenols; quinone reductase (QR) induction in hepa1c1c7 cells; antioxidant scavenging of DPPH, HOCl, ON...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2009.01.087
更新日期：2009-09-01 00:00:00
abstract：:This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile wa...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.02.194
更新日期：2012-09-15 00:00:00
abstract：:Almond shell, a by-product obtained from the nut industry, was valorised into low degree of polymerisation xylooligosaccharides using alkaline pretreatment and enzymatic hydrolysis. The effect of particle size on hemicellulose recovery upon pretreatment was studied using 1 and 2 M NaOH. It was observed that particle s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.06.012
更新日期：2019-11-01 00:00:00
abstract：:Gluten-free breads were developed from rice flour and corn starch at a constant ratio 1:1 with acorn meal addition (5, 15, 25%), at three levels of water (65, 70, 75%). Acorn supplemented gluten free breads better met sensory preference than rice breads in terms of colour (brown hue was enhanced) and were also nutriti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.144
更新日期：2018-07-01 00:00:00
abstract：:The chemical composition, the antiradical properties of Dendrobium speciosum (Orchidaceae) leaves and stem extracts have been studied. Furthermore, in view of the use of this orchid as "bush foods", the genotoxic/antigenotoxic effects of the extracts have been evaluated. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.022
更新日期：2013-10-15 00:00:00
abstract：:Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.062
更新日期：2015-04-01 00:00:00
abstract：:A total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivativ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.088
更新日期：2014-02-15 00:00:00
abstract：:We investigated the anti-inflammatory effect of trilobatin, the flavonoid isolated from the leaves of Lithocarpus polystachyus Rehd, as well as the underlying molecular mechanisms. Treatment with trilobatin (0.005-5 μM) dose-dependently inhibited the lipopolysaccharide (LPS)-induced mRNA expression and secretion of pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.06.022
更新日期：2015-01-01 00:00:00
abstract：:Crude peanut extract (CPE) was analyzed for three major allergens (Ara h 1, h 2, and h 3) using a C12 and a C18 column at two wavelengths (280 and 220nm) and under different solvent conditions. HPLC profiles were compared for retention time, resolution, and peak heights. CPE samples were spiked with pure allergens to ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.08.024
更新日期：2016-03-01 00:00:00
abstract：:Djulis (Chenopodiun formosaneum Koidz.,), pseudo-cereal crop emerged as a potential source of functional ingredients, was used to identify phytosterols and triterpenes from seven inbred lines of Djulis hull using GC-MS. Key bioactive compounds were identified including 6 phytosterols (34.73-59.48 mg/100 g), 6 triterpe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.06.015
更新日期：2019-11-01 00:00:00
abstract：:An efficient strategy for the synthesis of high-purity lactulose through chemical isomerization of lactose was developed using recyclable catalyst sodium aluminate. Maximum yield of 85.45±1.79% was obtained from 35% (w/v) of lactose using a 1:1M ratio of NaAlO2-lactose after reaction at 60°C and pH 12 for 50min, with ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.080
更新日期：2017-10-15 00:00:00
abstract：:A current challenge in the area of food emulsion is the design of microstructure that provides controlled release of volatile compounds during storage and consumption. Here, a new strategy addressed this problem at the fundamental level by describing the design of organogel-based emulsion from the self-assembly of β-s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.001
更新日期：2017-04-15 00:00:00
abstract：:The purpose of this study was to structurally characterise the polar lipids of sea bass (Dicentrarchus labrax), fed with an experimental diet containing olive pomace (OP), that exhibit cardioprotective activities. OP has been added to conventional fish oil (FO) feed at 4% and this was the OP diet, having been suppleme...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.091
更新日期：2014-02-15 00:00:00
abstract：:The most important apple allergen in Central Europe and North America is Mal d 1. Apples are a very important source of secondary plant metabolites like polyphenols in human nutrition. It is known that oxidised phenols can bind proteins. These irreversible bindings can lead to a reduced allergenicity. The most importa...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.02.045
更新日期：2013-09-01 00:00:00
abstract：:Four protease preparations from plant and fungal sources (papain, bromelain, FP400 and FPII) were used to hydrolyse plasma which was separated from slaughterhouse cattle blood. The o-phthaldialdehyde assay was used to follow the release of TCA-soluble peptides over a 24h period. Hydrolysis profiles were displayed usin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.065
更新日期：2016-12-15 00:00:00
abstract：:Polypyrrole magnetic microspheres were synthesized and used to extract carbaryl, carbofuran, and methomyl before analysis by a high-performance liquid chromatography with diode array detection. Under optimal conditions, four times the preconcentration was achieved with the use of only 1.2 mL of sample. Good linearity ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128336
更新日期：2021-04-16 00:00:00
abstract：:The effects of various washing procedures, including stagnant, running, and stagnant and running tap water, and the use of washing solutions and additives, namely NaCl (1% and 2%), vinegar (2%, 5%, and 10%), detergent (0.5% and 1%), and charcoal (1% and 2%), on the reduction rate of diethofencarb were estimated in fie...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.064
更新日期：2016-06-15 00:00:00
abstract：:The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. T...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127531
更新日期：2020-12-15 00:00:00
abstract：:A novel procedure based on multi-walled carbon nanotubes (MWCNTs)/silica reinforced hollow fibre solid-phase microextraction combined with gas chromatography-mass spectrometry has been developed to analyse trace phthalate acid esters in beverage and alcoholic samples. Because of their excellent adsorption capability t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.037
更新日期：2013-12-15 00:00:00
abstract：:Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.02.014
更新日期：2008-09-15 00:00:00
abstract：:A novel and green method was developed for enrichment of maneb (manganese ethylene-bisdithiocarbamate) with a supramolecular solvent liquid phase microextraction method. The microextraction method has been used for the first time in the literature for separation-preconcentration of maneb. 1-decanol and tetrahydrofuran...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128068
更新日期：2021-02-15 00:00:00
abstract：:Combined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat water holding capacity was affected by irradiation, increasing (p < 0.05) purge and cooking loss regardless of the dose used. Irradiation negati...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126137
更新日期：2020-05-30 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：:Pectin was extracted from blueberry powder as water soluble fraction (WSF), rich in branched regions, and chelator soluble fraction (CSF), linear, with strong negative charge. Binding of pectins with three anthocyanin standards (malvidin-3-glucoside; M3G, cyanidin-3-glucoside; C3G, and delphinidin-3-glucoside; D3G) an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125343
更新日期：2020-01-01 00:00:00
abstract：:Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product. Bentonite is used to remove proteins and "heat-stabilise" wine however it is non-selective and can reduce wine quality. Grape seed powder (GSP) has previously been shown to remove PR proteins and reduce haze form...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128250
更新日期：2021-03-30 00:00:00
abstract：:The present study evaluated the effectiveness of germination and iron fortification on iron concentration and bioavailability of brown rice. Iron fortification during germination process with 0.05-2 g/L ferrous sulfate increased the iron concentration in germinated brown rice from 1.1 to 15.6 times than those in raw b...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.134
更新日期：2013-06-01 00:00:00
abstract：:A novel sensor for the rapid and label-free detection of imidacloprid was developed based on the combination of a colloidal crystal templating method and a molecular imprinting technique. The molecular imprinted photonic hydrogel film was prepared with methacrylic acid as monomers, ethylene glycol dimethylacrylate as ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.024
更新日期：2013-12-15 00:00:00
