Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch.

abstract：:Small collagen peptides are associated with various benefits, such as bone and skin health. However, preparation of small collagen peptides from terrestrial vertebrate origins remains a challenge. Here, we show that pretreatment with formic acid enhanced the production of small collagen peptides from spent hen skin. A...

journal_title：Food chemistry

authors： Hong H,Roy BC,Chalamaiah M,Bruce HL,Wu J

更新日期：2018-08-30 00:00:00

abstract：:This paper evaluates the potential bioaccessibility and interactions between antiradical and anti-inflammatory compounds from coffee and cinnamon. Results obtained for whole plant material extracts were compared with those for chlorogenic and cinnamic acids (the main bioactive constituents of the study material). All ...

journal_title：Food chemistry

authors： Durak A,Gawlik-Dziki U,Pecio L

更新日期：2014-11-01 00:00:00

abstract：:In this study, a quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction technique was adapted to develop a simple sample treatment for multi-residue pesticide analysis in milk samples. The proposed method is based on liquid-liquid partitioning with acetonitrile followed by dispersive solid phase extracti...

journal_title：Food chemistry

authors： Rejczak T,Tuzimski T

更新日期：2017-02-15 00:00:00

abstract：:In the present study, the relative contribution of individual/classes of polyphenols in barley, to its antioxidant properties, was evaluated. Flash chromatography was used to fractionate the total polyphenol extract of Irish barley cultivar 'Irina', and fractions with highest antioxidant properties were identified usi...

journal_title：Food chemistry

authors： Gangopadhyay N,Rai DK,Brunton NP,Gallagher E,Hossain MB

更新日期：2016-11-01 00:00:00

abstract：:Sudan dyes in spices are often assumed to arise from cross-contamination or malicious addition. Here, experiments were carried out to identify the potential source of Sudan I-IV in Capsicum fruits through investigation of their contents in native Capsicum tissues, soils and associated agronomic materials. Sudan II-IV ...

journal_title：Food chemistry

authors： Wu N,Gao W,Zhou L,Lian Y,Li F,Han W

更新日期：2015-04-15 00:00:00

abstract：:We studied Brazilian wines produced by microvinification from Cabernet Sauvignon and Merlot grapes, vintages 2007 and 2008, from the Serra Gaúcha, Campanha and Serra do Sudeste regions, in order to differentiate them according to geographical origin by using isotope and mineral element analyses. In addition, the influ...

journal_title：Food chemistry

authors： Dutra SV,Adami L,Marcon AR,Carnieli GJ,Roani CA,Spinelli FR,Leonardelli S,Vanderlinde R

更新日期：2013-12-01 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：:The effects of short-term anoxia pre-treatment on browning of fresh-cut Chinese water chestnut (CWC), stored at 4°C, in relation to antioxidant activity were investigated. CWC slices were exposed to pure N2 for 4h and then stored at 4°C for 18d. Anoxia significantly inhibited browning of CWC slices during storage, acc...

journal_title：Food chemistry

authors： You Y,Jiang Y,Sun J,Liu H,Song L,Duan X

更新日期：2012-06-01 00:00:00

abstract：:Kefiran, a water-soluble heteropolysaccharide with molecular weight of 1.35×10(6)Da and a specific optical rotation of +64° (c 1.0, H2O), was isolated from kefir grains grown in cheese whey and further purified through DEAE-Sepharose XK26. Response surface methodology was employed to optimise the culture conditions fo...

journal_title：Food chemistry

authors： Ghasemlou M,Khodaiyan F,Jahanbin K,Gharibzahedi SM,Taheri S

更新日期：2012-07-15 00:00:00

abstract：:The reliability and comparability of gluten analytical results in gluten-free foods is hampered by the lack of reference materials (RM). This is partly caused by the yet incomplete knowledge of the effect of genetic and environmental variability of wheat proteins on immunochemical analyses, which affects the choice of...

journal_title：Food chemistry

authors： Schall E,Scherf KA,Bugyi Z,Hajas L,Török K,Koehler P,Poms RE,D'Amico S,Schoenlechner R,Tömösközi S

更新日期：2020-05-30 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

authors： Fan C,Chen X,He J

更新日期：2020-12-01 00:00:00

abstract：:In this study, pullulanase was firstly immobilized by covalent bonding onto chitosan/Fe3O4 nanoparticles or encapsulation in sol-gel after bonding onto chitosan/Fe3O4 nanoparticles, and then the immobilized pullulanase was used for the effective production of resistant starch (RS). The highest RS content (35.1%) was o...

journal_title：Food chemistry

authors： Long J,Zhang B,Li X,Zhan X,Xu X,Xie Z,Jin Z

更新日期：2018-01-15 00:00:00

abstract：:Vitamin E is a family of related compounds with different vitamin E activities and antioxidant properties that includes tocopherols, tocotrienols and plastochromanol-8. Plant oils could serve as an industrial source not only of tocopherols, but also tocotrienols and plastochromanol-8, which exhibit much stronger antio...

journal_title：Food chemistry

authors： Trela A,Szymańska R

更新日期：2019-10-30 00:00:00

abstract：:The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchy...

journal_title：Food chemistry

authors： Paciulli M,Rinaldi M,Rodolfi M,Ganino T,Morbarigazzi M,Chiavaro E

更新日期：2019-02-15 00:00:00

abstract：:The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phen...

journal_title：Food chemistry

authors： Sordini B,Veneziani G,Servili M,Esposto S,Selvaggini R,Lorefice A,Taticchi A

更新日期：2019-05-01 00:00:00

abstract：:A novel space-resolved solid phase microextraction (SR-SPME) technique was developed to facilitate simultaneously analyte monitoring within heterogeneous samples. Graphene (G) and graphene oxide (GO) were coated separately to the segmented fibers which were successfully used for the solid-phase microextraction of two ...

journal_title：Food chemistry

authors： Liu M,Peng QQ,Chen YF,Tang Q,Feng Q

更新日期：2015-06-01 00:00:00

abstract：:The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by S...

journal_title：Food chemistry

authors： Tenore GC,Troisi J,Di Fiore R,Manfra M,Novellino E

更新日期：2011-12-01 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 microbial compositions, quality characteristics, and structural changes in fresh brown rice noodles (FBRN) during storage were investigated. Total plate count and mold and yeast counts increased while the pH decreased during storage. Metagenomic sequencing revealed that the microbial composition of FBRN changed th...

journal_title：Food chemistry

authors： Xue W,Zhang C,Wang K,Guang M,Chen Z,Lu H,Feng X,Xu Z,Wang L

更新日期：2021-04-16 00:00:00

abstract：:Oligosaccharide derivatives were developed to crosslink keratin materials from poultry feathers, swine bristles and ox hairs to valorize these major wastes from meat industry. Global butchery generates more than 8,600,000 tons of keratinous wastes annually. Keratin was considered a promising resource for developing bi...

journal_title：Food chemistry

authors： Mi X,Chang Y,Xu H,Yang Y

更新日期：2019-12-01 00:00:00

abstract：:The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS). In the first...

journal_title：Food chemistry

authors： Loughrill E,Thompson S,Owusu-Ware S,Snowden MJ,Douroumis D,Zand N

更新日期：2019-07-15 00:00:00

abstract：:As the most important tenderness related protein in mammal, there are few studies on how the nanoscale morphology of collagen I in tissues is related to traditional meat processing. The ultrastructure and mechanical characteristics of collagen fibers in tendon with different treatments have been explored in this study...

journal_title：Food chemistry

authors： Wan Y,Gao Y,Shao J,Tumarbekova A,Zhang D,Zhu J

更新日期：2021-01-09 00:00:00

abstract：:This paper describes an aptamer/gold nanoparticle-based assay for ochratoxin A (OTA) detection. This assay is based on the use of an aptamer labeled with carboxyfluorescein (FAM) at its 5'-end and gold nanoparticles (AuNPs) that act as quenchers of fluorescence. When OTA is absent in the system, the fluorescently labe...

journal_title：Food chemistry

authors： Lv L,Jin Y,Kang X,Zhao Y,Cui C,Guo Z

更新日期：2018-05-30 00:00:00

abstract：:Gaseous ozone has been recently proposed as sanitizing agent to control mycobiota on grapes. The aim of this work was to evaluate the impact of ozone treatment during winegrapes dehydration (10 and 20% weight loss) on the content of phenolic compounds after treatment and their extractability during simulated maceratio...

journal_title：Food chemistry

authors： Río Segade S,Paissoni MA,Giacosa S,Bautista-Ortín AB,Gómez-Plaza E,Gerbi V,Rolle L

更新日期：2019-01-15 00:00:00

abstract：:This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free Et...

journal_title：Food chemistry

authors： Benucci I,Cerreti M,Maresca D,Mauriello G,Esti M

更新日期：2019-12-01 00:00:00

abstract：:Infant formula products are predominantly manufactured using cow milk protein; goat milk also provides a suitable protein source. In this study, we directly compared cow and goat milk protein digestion using pH and enzyme conditions to simulate infant gastric conditions. Generated peptides, identified using liquid chr...

journal_title：Food chemistry

authors： Hodgkinson AJ,Wallace OAM,Smolenski G,Prosser CG

更新日期：2019-03-15 00:00:00

abstract：:Reversed-phase liquid chromatography coupled to negative-ion electrospray tandem mass spectrometry (RP-LC/ESI-MS/MS) was used to study the fatty acid profile from the oil of harvested field pea (Pisum sativum) varieties as part of a research project to develop this legume as a commercial oilseed for Canada. The seed o...

journal_title：Food chemistry

authors： Villalobos Solis MI,Patel A,Orsat V,Singh J,Lefsrud M

更新日期：2013-08-15 00:00:00

abstract：:This study reports a fast and automated analytical procedure based on an on-line SPE-HPLC-MS/MS method for the automatic pre-concentration, clean up and sensitive determination of OTA in wine. The amount of OTA contained in 100μL of sample (pH≅5.5) was retained and concentrated on an Oasis MAX SPE cartridge. After a w...

journal_title：Food chemistry

authors： Campone L,Piccinelli AL,Celano R,Pagano I,Russo M,Rastrelli L

更新日期：2018-04-01 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：:A certain level of disagreement between the chemical analysis of androstenone and skatole and the human perception of boar taint has been found in many studies. Here we analyze whether the fatty acid composition can explain such inconsistency between sensory evaluation and chemical analysis of boar taint compounds. Th...

journal_title：Food chemistry

authors： Liu X,Trautmann J,Wigger R,Zhou G,Mörlein D

更新日期：2017-09-15 00:00:00