Abstract：
:Four main flavanone glycosides (FGs) and four main polymethoxylated flavones (PMFs) were determined in fruits of 'Cara Cara' navel orange, 'Seike' navel orange, 'Anliu' and 'Honganliu' sweet orange (Citrus sinensis). No bitter neohesperidosides were detected in the FG profiles, indicating the functional inability of 1,2-rhamnosyltransferase, though relatively high transcription levels were detected in the fruit tissues of 'Anliu' and 'Honganliu' sweet oranges. Different to the FGs, the PMFs only exist abundantly in the peel and decreased gradually throughout fruit development of sweet oranges, suggesting the expression of methylation-related genes accounting for PMF biosynthesis have tissue-specificity. Significant changes in production of the eight flavonoids were found between red-flesh and blonde-flesh sweet oranges, indicating that lycopene accumulation might have direct or indirect effects on the modification of flavonoid biosynthesis in these citrus fruits.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen J,Zhang H,Pang Y,Cheng Y,Deng X,Xu Jdoi
10.1016/j.foodchem.2015.03.087subject
Has Abstractpub_date
2015-10-01 00:00:00pages
238-46eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00459-8journal_volume
184pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated. Results showed that CPI contained all essential amino acids with exception of methionine which met the minimum recommendations ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.083
更新日期：2019-06-15 00:00:00
abstract：:Lysozyme from hen egg white is a well-known antimicrobial protein with high ratio of hydrophobic and positively charged amino acid residues. In order to explore functional bioactivities of enzymatic hydrolysates of lysozyme, the protein was subjected to a simulated gastrointestinal digestion and the resulting hydrolys...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.059
更新日期：2012-12-01 00:00:00
abstract：:The aim of this study was to extract benzyl isothiocyanate (BITC) from green papaya by distillation apparatus without using organic solvents, and to improve the stability of BITC in aqueous solution. The distillation of mashed green papaya successfully yielded BITC as a water solution with more than 80% purity with go...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125118
更新日期：2019-11-30 00:00:00
abstract：:Herein, a label-free and dual-readout immunochromatographic test strip (ITS) for the sensitive detection of Escherichia coli (E. coli) O157:H7 by taking advantages of the strong capture ability of Fe3O4@CuS nanostructures (NSs) towards bacteria and their ultrahigh photothermal effects (PTEs) was reported. Especially, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127398
更新日期：2020-12-01 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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.163
更新日期：2015-04-15 00:00:00
abstract：:The effect of dephytinisation, using an exogenous phytase under optimal conditions (pH 5.5, 37 °C), and subsequent removal of the soaking solution after processing, on the bioavailability of iron from faba bean (Vicia faba L.) flour was studied. Soaking of the faba bean flour led to a considerable reduction in the con...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.082
更新日期：2012-10-01 00:00:00
abstract：:Alternative tools, such as the manipulation of mineral nutrition, may affect secondary metabolite production and thus the nutritional value of food/medicinal plants. We studied the impact of nitrogen (N) nutrition (nitrate/NO3(-) or ammonium/NH4(+) nitrogen) and subsequent nitrogen deficit on phenolic metabolites and ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.074
更新日期：2014-01-01 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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.03.132
更新日期：2014-11-01 00:00:00
abstract：:Fatty acid esterification, common in naturally occurring astaxanthin, has been suggested to influence both colour stability and degradation of all-trans-astaxanthin. Therefore, astaxanthin stability was studied as influenced by monoesterification and diesterification with palmitate. Increased esterification decelerate...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.08.077
更新日期：2016-03-01 00:00:00
abstract：:In this descriptive study, Butia odorata genotypes were evaluated for yield, fruit number, pulp yield, bioactive content (including phenolic compounds, carotenoid, anthocyanin, L-ascorbic acid, and fibre content), antioxidant potential, and phenotypic characteristics. Genotype 117 was the highest yielding, with an est...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.111
更新日期：2015-04-01 00:00:00
abstract：:Comprehensive analyses were accomplished to explore the odorous molecules responsible for off-odour development in earthen-ponds rainbow trout (Oncorhynchus mykiss) aquaculture farming in Germany. In this part of the study, water odorants were extracted using solvent-assisted flavour evaporation (SAFE); then, extracts...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.030
更新日期：2016-11-01 00:00:00
abstract：:A magnesium-aluminum layered double hydroxides coated on magnetic nanoparticles (Fe3O4@MgAl-LDHs NPs) combined with the supramolecular solvents (SUPRASs) as the magnetic supramolecular fluids were successfully applied to the extraction and determination of four phenolic compounds (Bisphenol-A (BPA), bisphenol-AF (BPAF...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.063
更新日期：2017-12-15 00:00:00
abstract：:Net analyte signal standard addition method has been used for the simultaneous determination of sulphadiazine and trimethoprim by spectrophotometry in some bovine milk and veterinary medicines. The method combines the advantages of standard addition method with the net analyte signal concept which enables the extracti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.127
更新日期：2013-06-01 00:00:00
abstract：:Dissecting the functions of high molecular weight glutenin subunits (HMW-GSs) is helpful for improving wheat quality via breeding. In this study, we used a wheat mutant AS273 in which HMW-GS 1Dy12 was silenced to investigate the silencing mechanism of 1Dy12 and its effects on gluten accumulation and flour-processing q...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127663
更新日期：2021-01-15 00:00:00
abstract：:Stevioside, a diterpene glycoside, is well known for its intense sweetness and is used as a non-caloric sweetener. Its potential widespread use requires an easy and effective extraction method. Enzymatic extraction of stevioside from Stevia rebaudiana leaves with cellulase, pectinase and hemicellulase, using various p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.11.063
更新日期：2012-06-01 00:00:00
abstract：:This study investigated the contributions of molecular size, charge distribution and specific amino acids to the iron-binding capacity of sea cucumber (Stichopus japonicus) ovum hydrolysates (SCOHs), and further explored their iron-binding sites. It was demonstrated that enzyme type and degree of hydrolysis (DH) signi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.077
更新日期：2017-09-01 00:00:00
abstract：:This research was conducted to investigate the effects of different grinding techniques (dry, semi-wet and wet) of milled rice grains on the damaged starch and particle size distribution of flour produced from a new variety, MR263, specifically related to the pasting and thermal profiles. The results indicated that gr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.095
更新日期：2016-01-15 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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.184
更新日期：2017-03-15 00:00:00
abstract：:Stability of enzymes is an important parameter for their industrial applicability. Here, we report successful immobilization of β-amylase (bamyl) from peanut (Arachis hypogaea) onto Graphene oxide-carbon nanotube composite (GO-CNT), Graphene oxide nanosheets (GO) and Iron oxide nanoparticles (Fe3O4). The Box-Behnken D...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.092
更新日期：2018-04-15 00:00:00
abstract：:This study investigated some physico-chemical and biochemical characteristics of different honey types belonging to Turkish flora. Sixty-two honey samples were examined on the basis of pollen analyses, including 11 unifloral honeys (chestnut, heather, chaste tree, rhododendron, common eryngo, lavender, Jerusalem tea, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.024
更新日期：2015-08-01 00:00:00
abstract：:The effect of different types of milk proteins (Whey protein isolate [WPI], milk protein concentrate [MPC] and sodium caseinate [NaCas]) on gelation behavior of soymilk was investigated. WPI caused the most positive effect on the gelation of soymilk by reducing gelation time, increasing gel strength, and enhancing wat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125961
更新日期：2020-05-01 00:00:00
abstract：:A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were quantitatively relevant in all of the ciders studied. The minor fraction...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.063
更新日期：2016-12-15 00:00:00
abstract：:Sensory and nutritional properties of dry-cured ham can be negatively affected due to oxidative modifications of muscle proteins during its processing. In this study, a peptidomic approach has been used in order to study the evolution of oxidised peptides generated throughout the dry-curing process (0, 2, 3.5, 5, 6.5 ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.159
更新日期：2018-01-15 00:00:00
abstract：:Screen-printed glucose, ethanol and fructose biosensors, coupled with portable instrumentation, and their application to monitor micro-alcoholic fermentations (micro-ALFs) in red wine is described. For the fabrication of glucose and ethanol biosensors, graphite screen-printed sensors modified with Prussian Blue were c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.01.008
更新日期：2011-07-15 00:00:00
abstract：:Near-infrared (NIR) diffuse reflectance spectroscopy was used to evaluate the quality of fresh chestnuts, which can be affected by mildew, water, and levels of water-soluble sugars. The NIR spectra were determined and then modeling was performed including principal component analysis - discriminant analysis (PCA-DA), ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.127
更新日期：2017-09-15 00:00:00
abstract：:The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16-20 °Brix) and sorted for each date in ten density classes (1.05-1.12g/cm(3)). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentra...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.191
更新日期：2016-12-01 00:00:00
abstract：:The volatile compounds of Volvariella volvacea mushroom were investigated by solvent assisted flavor evaporation (SAFE)/gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), combined with aroma reconstitution and omission. The results showed that a total of 63...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.004
更新日期：2019-09-30 00:00:00
abstract：:High methoxy citrus pectin (UM88) was saponified to produce modified pectin [M(72, 42, and 9)], with different levels of degree of esterification (DE), to investigate the complex coacervation of pea protein isolate (PPI) with pectin [UM88 and M(72, 42, and 9)]. Regardless of the DE value of pectin, the critical pH cor...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.122
更新日期：2019-06-30 00:00:00
abstract：:Interactions between bile acids and plant-based materials, and the related feedback mechanisms in enterohepatic circulation, have been considered targets for lowering cholesterol. This study aimed to identify lupin compounds that interact with primary bile acids on molecular level. Lupin cotyledons were fractionated a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126780
更新日期：2020-04-09 00:00:00
abstract：:Black truffle is characterized by a black ascocarp and white veins. This hypogeous fruit body is known for its aroma. Understanding metabolic variation during ripening can shed light on truffle biology. In this work, the comprehensive polar metabolome and the volatile organic compounds of T. melanosporum were studied ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126573
更新日期：2020-07-30 00:00:00
