Abstract：
:The phytochemical profile and antioxidant activities of unprocessed and extruded milled fractions of black rice were investigated. Extrusion increased the free phenolics, anthocyanins and oxygen radical absorbance capacity (ORAC) and decreased the bound forms. The total phenolics, anthocyanins and ORAC increased by 12.6%, 5.4% and 19.7%, respectively, in bran. Extrusion decreased both free and bound phenolics and anthocyanins while ORAC values decreased by 46.5%, 88.4% and 33.1%, respectively, in polished rice and by 71.2%, 87.9% and 14.7%, respectively, in brown rice. A total of seven phenolics, gallic, chlorogenic, vanillic, caffeic, syringic, p-coumaric and ferulic acids, were detected in both forms. Cyanidin 3-glucoside (Cy-3-G), cyanidin 3-rutinoside and peonidin 3-glucoside were also detected with Cy-3-G found in the highest amounts in unprocessed and extruded rice bran. These results provide the basis for the development of different milled fractions of extruded black rice with balanced nutritional characteristics for today's functional food markets.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ti H,Zhang R,Zhang M,Wei Z,Chi J,Deng Y,Zhang Ydoi
10.1016/j.foodchem.2015.01.087subject
Has Abstractpub_date
2015-07-01 00:00:00pages
186-94eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00101-6journal_volume
178pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Meat soup is an important diet with desirable taste and abundant nutrients. Unveiling the chemical composition of soup will help to understand the health effects. In this work, pork ribs and Silkie chicken were used to prepare soups by boiling, steaming and four-stage stewing, respectively. The chemical composition an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128755
更新日期：2020-12-01 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：:Oxidative deterioration is one of the most important factors limiting shelf-life of fatty food products, where the use of active packaging produced with natural antioxidants is a strategy to minimize these reactions. Poly(acid lactic) (PLA) films were produced with carotenoids extracts rich in beta-carotene, lycopene,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.12.100
更新日期：2019-05-30 00:00:00
abstract：:Albino tea has received increased attention due to its brisk flavour. To identify changes in the key chemical constituents conveying important qualities to albino tea, the metabolite profiles of four albino cultivars and one green tea cultivar were analysed. Compared to the green tea control, significantly decreased c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.044
更新日期：2014-07-15 00:00:00
abstract：:A rapid multiplex silver enhanced 'sandwich vertical flow immunogold assay (SVIA)' based on disposable porous filter-membrane was developed for on-site detection of oxytetracycline (OTC) residues in fish tissues. Artificial antigens were synthesized to raise selective anti-OTC rabbit antiserum and highly specific mono...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.124
更新日期：2019-01-01 00:00:00
abstract：:Phenolic compounds are a large class of plant secondary metabolites with various health-promoting effects, and are known for their structural diversity. Therefore, high efficiency characterization of phenolic profiles is of key importance in identifying their potential bioactivity. In the present study, Global Natural...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.001
更新日期：2019-06-01 00:00:00
abstract：:The study describes the kinetics of the formation and degradation of α-dicarbonyl compounds in glucose/wheat flour system heated under low moisture conditions. Changes in the concentrations of glucose, fructose, individual free amino acids, lysine and arginine residues, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.150
更新日期：2016-11-15 00:00:00
abstract：:Volatile compounds determine the aroma of fruits, giving their unique flavor characteristics. The aim of many plant breeding projects is to improve the consumers' flavor experience when eating fresh produce. Large scale breeding trials produce thousands of samples which need volatile profiling amongst other phenotypes...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.101
更新日期：2019-01-01 00:00:00
abstract：:The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125372
更新日期：2020-01-15 00:00:00
abstract：:To make more effective use of underutilised resources, collagens from skin, scale and bone (SKC, SCC and BOC) of deep-sea redfish were isolated with acetic acid and characterised for their potential in commercial applications. The abundant ash and fat in the materials could be removed effectively by EDTA and hexane tr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.11.017
更新日期：2008-05-15 00:00:00
abstract：:Tomato ketchup, barbeque sauce, sweet chili sauce, and spaghetti sauce were gamma irradiated at 0, 1, 5, and 10 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiated sauces, targeting radiation-induced cellulose radicals and using a modified sample pretreatment method. The samples were f...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.044
更新日期：2013-06-01 00:00:00
abstract：:This paper presented a fast, simple and green sample pretreatment method for the extraction of 8 carbamate pesticides in rice. The carbamate pesticides were extracted by microwave assisted water steam extraction method, and the extract obtained was immediately applied on a C18 solid phase extraction cartridge for clea...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.101
更新日期：2014-01-15 00:00:00
abstract：:Headspace solid phase microextraction and chirospecific gas chromatography-mass spectrometry in selected ion monitoring mode (HS-SPME-GC-SIM-MS) allowed quantitative determination of δ-lactones (δ-C8, δ-C10) and γ-lactones (γ-C6, γ-C8, γ-C10). A stable isotope dilution assay (SIDA) with d7-γ-decalactone as internal st...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.071
更新日期：2015-02-01 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：:A simple method based on high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for the simultaneous determination of organotins-tri-n-butyltin chloride (TBT), triphenyltin chloride (TPT), dibutyltin dichloride (DBT), and diphenyltin dichloride (DPT)-in plastic food packaging. Samples...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.115
更新日期：2015-08-15 00:00:00
abstract：:Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in terms of the wort quality produced (laboratory scale) from five unmalte...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.083
更新日期：2017-04-15 00:00:00
abstract：:Alkaline saponification is often used to remove interfering chlorophylls and lipids during carotenoids analysis. However, saponification also hydrolyses esterified carotenoids and is known to induce artifacts. To avoid carotenoid artifact formation during saponification, Larsen and Christensen (2005) developed a gentl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.04.098
更新日期：2014-11-15 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 solid dispersion technique to homogeneously disperse hydrophobic ingredients in a water-soluble solid without using surfactant was examined as follows: first, freeze-dried amorphous sugar was dissolved in an organic medium that contained a soluble model hydrophobic component. Second, the mixed solution of sugar and ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.11.097
更新日期：2016-04-15 00:00:00
abstract：:A new sensitive and low cost flow injection method that combines acid extraction, preconcentration and flame atomic absorption spectrometric determination of nickel in food samples at μg/g levels is described. The dynamic acid extraction step was carried out by using a continuous ultrasound-assisted extraction system....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.11.019
更新日期：2008-05-15 00:00:00
abstract：:Acetylcholinesterase (AChE) biosensor was developed through silica sol-gel (SiSG) immobilisation of AChE on the carbon paste electrode (CPE) and used as working electrode. AChE catalyses the cleavage of acetylthiocholine chloride (ASChCl or substrate) to thiocholine, which was oxidised to give a disulphide compound by...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.047
更新日期：2014-01-01 00:00:00
abstract：:A gene (RmGBE) encoding a glycogen branching enzyme from Rhizomucor miehei was cloned into the pET28a (+) vector and expressed in Escherichia coli, and biochemically analysed. RmGBE had an open reading frame of 2097bp encoding 698 amino acid residues. The purified enzyme was a monomer of 78.1kDa. RmGBE was optimally a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.161
更新日期：2014-09-15 00:00:00
abstract：:Citrus junos Tanaka (yuzu) has a strong characteristic aroma, and hence, yuzu juice is used in a number of Japanese foods. We herein evaluated the functional compounds of yuzu juice to investigate whether underwater shockwave pretreatment affects its functionality. Employing the shockwave pretreatment at an increased ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.026
更新日期：2017-02-01 00:00:00
abstract：:We determined whether heat and chemical treatments could reduce the decay of kiwifruit caused by Botrytis cinerea during postharvest storage. Kiwifruits were treated with 5 g/L (w/v) potassium sorbate (PS), with a 48 °C hot water treatment (HT), and with a combined treatment (HT + PS). Mycelial growth of B. cinerea an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126891
更新日期：2020-09-15 00:00:00
abstract：:The influence of alkali extraction conditions on the formation of lysinoalanine (LAL) and the structural characterization of lysinoalanine-containing protein in rice residue protein isolates (RRPI) were explored in this study. It was found that LAL content increased from 0.256 to 13.079 g/kg as NaOH concentration incr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.027
更新日期：2018-09-30 00:00:00
abstract：:The present study investigated the tenderisation effects ultrasound processing (UT) on farmed cobia sashimi. Age-treated cobia trunk muscles (AT) were used as the control. The pH, total volatile base nitrogen, trimethylamine nitrogen, thiobarbituric acid reactive substances, ATP catabolism components, K1 value, and te...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.11.116
更新日期：2012-06-01 00:00:00
abstract：:Kale (Brassica oleracea var. acephala) is a rich source of numerous health-benefiting compounds, including vitamins, glucosinolates, phenolic compounds, and carotenoids. However, the genetic resources for exploiting the phyto-nutritional traits of kales are limited. To acquire precise information on secondary metaboli...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.08.067
更新日期：2018-02-15 00:00:00
abstract：:The cultivation of Crocus sativus L. is valued for its dried stigmas, but the rest of the parts of its flowers are increasingly important. Saffron flowers (SF) are natural sources of antioxidant compounds. Kaempferols and anthocyanins are the main compounds of the high-phenolic content of SF. This work studies the evo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.129
更新日期：2019-08-30 00:00:00
abstract：:Encapsulation of lipophilic bioactive compounds using plant-derived proteins as delivery systems has received increasing interest. In this study, proso millet protein was extracted by either wet milling or 60% (v/v) aqueous ethanol and then used as the wall material to encapsulate curcumin. Millet protein was composed...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.08.036
更新日期：2018-02-01 00:00:00
abstract：:The kinetics of passage of a model bile salt and complete porcine bile across a dialysis membrane, in the presence and absence of two cereal-derived soluble dietary fibre polysaccharides, were studied as a model for passage across the unstirred water layer that lines the small intestine. A first-order kinetic analysis...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.131
更新日期：2012-10-15 00:00:00
