Abstract：
:The effects of ripening degree of olives on volatile profile of monovarietal virgin olive oils (VOO) from Tunisian and Sicilian cultivars were investigated. Fruits obtained from Tunisia (Chétoui and Chemlali) and Italy (Nocellara del Belice, Biancolilla and Cerasuola) were picked at three different stages of ripeness and then immediately processed. Moreover, the changes in volatile composition were evaluated in Chétoui variety as a function of the irrigation regime versus the rain-fed control. Using headspace-solid-phase microextraction (HS-SPME) technique coupled to GC-MS and GC-FID, the volatile compounds of the monovarietal virgin olive oils were identified and quantitatively analyzed. The proportions of different classes of volatiles of oils showed significant differences throughout the maturity process. The results suggest that adding to the genetic factor; agronomic conditions affect the volatile formation and therefore the organoleptic properties of VOO.
journal_name
Food Chemjournal_title
Food chemistryauthors
Baccouri O,Bendini A,Cerretani L,Guerfel M,Baccouri B,Lercker G,Zarrouk M,Daoud Ben Miled Ddoi
10.1016/j.foodchem.2008.03.066subject
Has Abstractpub_date
2008-11-15 00:00:00pages
322-8issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(08)00378-6journal_volume
111pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm(2), extraction temperature of 66.71°C, and sonicati...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.080
更新日期：2015-07-01 00:00:00
abstract：:3-Monochloropropane-1,2-diol (3-MCPD) is a common food processing contaminant and a simple, rapid, sensitive and low cost monitoring technology is needed due to its potential carcinogenic nature. Carbon dots directly intercepted on filter paper provide high fluorescence intensity and can be adapted for use as a sensor...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.133
更新日期：2019-02-15 00:00:00
abstract：:Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128735
更新日期：2021-05-15 00:00:00
abstract：:This paper presents a method for determining phospholipids in soybean lecithin samples by phosphorus determination using high-resolution continuum source graphite furnace molecular absorption spectrometry (HR-CS GF MAS) via molecular absorption of phosphorus monoxide. Samples were diluted in methyl isobutyl ketone. Th...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.019
更新日期：2017-06-15 00:00:00
abstract：:The variation of antioxidant activity and active components in pyrola [Passiflora incarnata Fisch.] from eight sites in Northeast China were investigated. Total phenolic and flavonoid contents were determined and varied within the range of 39.66-181.48 mg/g and 2.47-22.11 mg/g, respectively. Antioxidant activities wer...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.045
更新日期：2013-12-01 00:00:00
abstract：:Anthocyanins are the main polyphenol components from red cabbage (Brassica oleracea L. Var. Capitata f. Rubra) extracts that have inherent antioxidant activities. Anthocyanins are effectively stable in acidic gastric digestion conditions, with nearly 100% phenol content recovery. However, the total phenol content reco...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.061
更新日期：2016-05-15 00:00:00
abstract：:A novel carbon composite electrode consisted of ionic liquid n-octylpyridinum hexafluorophosphate (OPFP) and single-walled carbon nanotube (SWCNT) was fabricated and investigated. This electrode combined the advantages of ionic liquid and SWCNT together with the "bulk" composite electrode. Compared with other composit...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.013
更新日期：2012-11-15 00:00:00
abstract：:Lactoferrin is an iron-binding cationic glycoprotein (pI = 8.7) beneficial for mammal health, especially udder and milk preservation. A new simple two-step method of quantification was developed. Lactoferrin in 1 mL of bovine skim milk was first adsorbed onto 100 mg of macroporous sulfonated-resin at pH 6.8 by rotary ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.058
更新日期：2018-09-01 00:00:00
abstract：:In this work, two flavonoid glycosides (neohesperidin and naringin) in lime fruit were effectively extracted by miniaturized matrix solid phase dispersion (MSPD), followed by ultra-performance liquid chromatography-ultraviolet detection. The best results were obtained using Florisil (150mg) as the sorbent and 1-butyl-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.012
更新日期：2016-08-01 00:00:00
abstract：:A single step extraction-cleanup procedure using porous membrane-protected micro-solid phase extraction (μ-SPE) in conjunction with liquid chromatography-tandem mass spectrometry for the extraction and determination of aflatoxins (AFs) B1, B2, G1 and G2 from food was successfully developed. After the extraction, AFs w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.049
更新日期：2014-03-15 00:00:00
abstract：:This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mixtures were prepared containing soy glycinin or bovine serum albumin ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.03.047
更新日期：2011-09-01 00:00:00
abstract：:Interactions between gluten proteins and dietary fibre preparations are crucial in the baking industry. The addition of dietary fibre to bread causes significant reduction in its quality which is influenced by changes in the structure of gluten proteins. Fourier transform Raman spectroscopy was applied to determine ch...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.132
更新日期：2016-03-01 00:00:00
abstract：:This is the first study about removal of lead (Pb(II)) from energy drinks. In this paper, food waste, namely eggshell (hydroxyapatite) utilization, was used to remove Pb(II) from mineral water and energy drinks. Mineral water and energy drinks were chosen for removal of lead since the latter is severely hazardous to h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.117
更新日期：2017-01-01 00:00:00
abstract：:Vitamin E analysis in green vegetables is performed by an array of different methods, making it difficult to compare published data or choosing the adequate one for a particular sample. Aiming to achieve a consistent method with wide applicability, the current study reports the development and validation of a fast mic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.03.099
更新日期：2013-11-15 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：:Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.136
更新日期：2018-09-15 00:00:00
abstract：:In the present study, the production of a reduced-sugar pomegranate juice jelly supplemented with an aqueous extract of pomegranate peel (PE) is described. Influence of different carbohydrate polymers (guar (G), xanthan (X) and tragacanth (T) gums) on rheological properties was studied. Combination GXT presented the m...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.07.039
更新日期：2013-01-01 00:00:00
abstract：:The reaction efficiency of o-benzoquinones with amines (L-lysine, Nα-acetyl-L-lysine, glycine, L-methionine and L-arginine), thiols (L-cysteine and Nα-acetyl-L-cysteine) and protein (bovine serum albumin) were determined at pH 5.0, 7.0 and 8.0 and scan rate of 10, 50 and 100 mV/s by cyclic voltammetry. Nucleophiles co...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126454
更新日期：2020-07-01 00:00:00
abstract：:In this paper, a novel chemiluminescence (CL) method has been developed for the determination of propyl gallate (PG). The proposed method was based on the enhancing effect of PG on the CL signal of 2-phenyl-4,5-di(2-furyl)-1H-imidazole (PDFI) and K3Fe(CN)6 reaction in an alkaline solution. Under the optimum conditions...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.03.042
更新日期：2014-09-15 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：:Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were sto...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.096
更新日期：2015-10-01 00:00:00
abstract：:Quercetin, the primary dietary flavonol, exerts a strong inhibitory effect on calcineurin (CN), a unique Ca(2+)/calmodulin-dependent serine/threonine protein phosphatase. Using fluorescence spectroscopy (FS) we showed quercetin strongly bound to calcineurin catalytic subunit (CNA) with a ratio of 1:1; we also showed t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.01.119
更新日期：2011-08-01 00:00:00
abstract：:Pepsin-solubilised collagen (PSC) from Red Sea cucumber (Stichopus japonicus) was studied with respect to its wound-healing effects on a human keratinocyte (HaCaT) cell line. Disaggregated collagen fibres were treated with 0.1M NaOH for 24h and digested with pepsin for 72h to reach maximum yield of 26.6%. The results ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.11.032
更新日期：2012-05-01 00:00:00
abstract：:For clementine juice, previous data indicate a possible food-drug interaction with substrates of key enzymes responsible for drug metabolism (i.e. cytochrome P450 [CYP] 3A4, CYP1A2). However, which compounds in clementine juice are responsible for these effects are unknown. Therefore, we aimed to identify the compound...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126578
更新日期：2020-07-30 00:00:00
abstract：:A novel poly (diallyldimethylammonium chloride) functionalized reduced graphene oxide (PDDA-RGO) nanocomposite modified electrode was fabricated, and applied for the electrochemical determination of quinoline yellow (QY). The formation of PDDA-RGO nanocomposite was confirmed by SEM, FTIR and Raman spectroscopy. The el...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.032
更新日期：2015-08-15 00:00:00
abstract：:Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique. A significant change was found for clam around 80 °C and direct visualization of the water state change was provided by the magnetic resonanc...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126622
更新日期：2020-08-01 00:00:00
abstract：:The effect of dietary protein on the induction of intestinal hormones is recognised. However, little is known about the nature of the digestion products involved in this intestinal signalling. Our aim was to characterise egg white protein digestion products and study their ability to induce CCK and GLP-1 release in en...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127188
更新日期：2020-05-30 00:00:00
abstract：:The present study reports on the extraction of antioxidant compounds from Iranian Ocimum basilicum. Central composite design (CCD) was used to investigate the effect of extraction variables on the ultrasound-assisted extraction (UAE). Three independent variables including temperature, methanol to water ratio percent, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.06.036
更新日期：2016-01-01 00:00:00
abstract：:Herein, we developed a turn-on red-emitting fluorescent probe for the sensitive and selective detection of copper ions (Cu2+) in food samples and living zebrafish. The probe employs a hemicyanine scaffold as the fluorophore and a 2-pyridinecarbonyl group as the recognition receptor and quenching moiety. The 2-pyridine...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128513
更新日期：2021-05-01 00:00:00
abstract：:Guavas are tropical climacteric fruit with a short postharvest shelf life at room temperature. This study aims to extend the shelf life of red guavas 'Pedro Sato' using edible coatings of hydroxypropyl methylcellulose (HPMC) and beeswax (BW) at concentrations of 10%, 20%, and 40% (dry basis). Coated and uncoated guava...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.142
更新日期：2019-08-30 00:00:00
