Purification and characterization of type II collagen from chick sternal cartilage.

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

authors： Chen XW,Chen YJ,Wang JM,Guo J,Yin SW,Yang XQ

更新日期：2017-04-15 00:00:00

abstract：:Phospholipids enriched krill is a functional food beneficial in cardiovascular diseases. Herein, monodisperse microsphere-based immobilized metal affinity chromatographic material (MM-IMAC) was synthesized with Ti4+ incorporated to enrich phospholipids from krill by coordination with phosphate group. The extract was p...

journal_title：Food chemistry

authors： Shen Q,Wu H,Wang H,Zhao Q,Xue J,Ma J,Wang H

更新日期：2021-05-15 00:00:00

abstract：:Camellia gymnogyna Chang (CgC), a wild tea plant, was discovered on Dayao Mountain, China. However, research regarding this tea plant is limited. Our study found that CgC contains theobromine, caffeine, and theacrine, among which theobromine content was the highest (14.37-39.72 mg/g). In addition, theobromine synthase...

journal_title：Food chemistry

authors： Teng J,Yan C,Zeng W,Zhang Y,Zeng Z,Huang Y

更新日期：2020-05-01 00:00:00

abstract：:Although analytical methods have been already reported for legislated mycotoxins as trichothecenes and zearalenone (ZON) separately, we describe the optimization of a simple and rapid multimycotoxin method for the determination of a total of 12 mycotoxins simultaneously, nine trichothecenes (NIV, DON, FUS-X, DAS, 15-A...

journal_title：Food chemistry

authors： Juan C,Ritieni A,Mañes J

更新日期：2012-10-15 00:00:00

abstract：:The use of excipient emulsions to increase the bioaccessibility of lycopene in tomato juice was studied by simulating gastrointestinal conditions. The influence of droplet diameter (d=0.17 or 19μm) and thermal treatment (90°C, 10min) on lycopene bioaccessibility was evaluated. Lycopene bioaccessibility was relatively ...

journal_title：Food chemistry

authors： Salvia-Trujillo L,McClements DJ

更新日期：2016-11-01 00:00:00

abstract：:Rice bran oil (RBO) contains significant amounts of the natural antioxidants γ-oryzanol and tocopherols, which are lost to a large degree during oil refining. This results in a number of industrial residues with high contents of these phytochemicals. With the aim of supporting the development of profitable industrial ...

journal_title：Food chemistry

authors： Pestana-Bauer VR,Zambiazi RC,Mendonça CR,Beneito-Cambra M,Ramis-Ramos G

更新日期：2012-10-01 00:00:00

abstract：:Sixteen polycyclic aromatic hydrocarbons (PAHs) have been identified in Brazilian sugarcane spirits. Contamination sources are: sugarcane burn before harvest and petroleum derivatives. PAHs concentration in spirits produced from burned cane was about 2-3 times higher than those from unburned cane. Benzo(a)pyrene (BaP)...

journal_title：Food chemistry

authors： Riachi LG,Santos A,Moreira RF,De Maria CA

更新日期：2014-04-15 00:00:00

abstract：:Determination of metabolic alterations in apples induced by such processes as different crop protection strategies or storage, are of interest to assess correlations with fruit quality or fruit disorders. Preliminary results proposed the metabolic discrimination of apples from organic (BIO), integrated (IP) and low-in...

journal_title：Food chemistry

authors： Vermathen M,Marzorati M,Diserens G,Baumgartner D,Good C,Gasser F,Vermathen P

更新日期：2017-10-15 00:00:00

abstract：:Influence of atmosphere and storage period on the physicochemical and biological properties of harvested vegetable soybeans stored for 10 d at 25 °C was investigated. Storing vegetable soybeans under modified atmosphere (low O2 and high CO2), was more effective in maintaining its green color and mass than storing them...

journal_title：Food chemistry

authors： Makino Y,Nishizaka A,Yoshimura M,Sotome I,Kawai K,Akihiro T

更新日期：2020-07-01 00:00:00

abstract：:The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) gen...

journal_title：Food chemistry

authors： Sefrin Speroni C,Rigo Guerra D,Beutinger Bender AB,Stiebe J,Ballus CA,Picolli da Silva L,Lozano-Sánchez J,Emanuelli T

更新日期：2021-05-15 00:00:00

abstract：:Hen's egg white allergens, namely Gal d 1-4, cause food allergies worldwide and their intake must be strictly controlled by allergic individuals. However, an efficient method for quantifying these allergens is currently unavailable. We aimed to develop an LC-MS/MS method for simultaneous Gal d 1-4 quantification. Puri...

journal_title：Food chemistry

authors： Kiyota K,Yoshimitsu M,Uchida K,Kajimura K

更新日期：2020-09-06 00:00:00

abstract：:This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin cont...

journal_title：Food chemistry

authors： Carrascón V,Vallverdú-Queralt A,Meudec E,Sommerer N,Fernandez-Zurbano P,Ferreira V

更新日期：2018-02-15 00:00:00

abstract：:The carotenoid compositions, antioxidant activities and the potential cardio-protective role of 13 tomato cultivars with distinct colour were studied. Colour coordinates were evaluated by colorimeter and the carotenoid compositions were analysed by UPLC. Red tomatoes had the highest total carotenoid contents (TCC) and...

journal_title：Food chemistry

authors： Li H,Deng Z,Liu R,Loewen S,Tsao R

更新日期：2013-01-15 00:00:00

abstract：:Watermelon seed, a watermelon processing industry by-product, is a good protein source for the preparation of antioxidant peptides due to its high protein content, low cost, special amino acid composition. Antioxidant hydrolysates obtained from watermelon seed protein (WSP) after slit divergent ultrasound (SDU) treatm...

journal_title：Food chemistry

authors： Wen C,Zhang J,Zhou J,Feng Y,Duan Y,Zhang H,Ma H

更新日期：2020-10-30 00:00:00

abstract：:The action spectrum for photooxidation in full fat bovine milk was measured. Samples of milk with air or argon in headspace were exposed to narrow wavelength bands of light in the range 400-700 nm. Photooxidation in terms of off-flavors was measured by a sensory panel, volatile compounds by headspace solid phase micro...

journal_title：Food chemistry

authors： Wold JP,Skaret J,Dalsgaard TK

更新日期：2015-07-15 00:00:00

abstract：:A simple biologically active phenolic methyl gallate (MeG) was used as a model compound to identify the nature of the complexes it formed with Al3+, Fe3+, Cu2+, and Sn2+ as analyzed by ultraviolet (UV) spectroscopic and computational methods. The results showed that, among all the metal ions studied in the present stu...

journal_title：Food chemistry

authors： Zhang L,Liu Y,Hu X,Wang Y,Xu M

更新日期：2019-09-30 00:00:00

abstract：:In this study, a simple, rapid, sensitive and environmentally friendly electroanalytical detection method for pyrimethanil (PMT) was developed, which was based on multi-walled carbon nanotubes (MWCNTs) and ionic liquids (IL) 1-butyl-3-methylimidazolium hexafluorophosphate ([BMIM][PF6]) modified glassy carbon electrode...

journal_title：Food chemistry

authors： Yang J,Wang Q,Zhang M,Zhang S,Zhang L

更新日期：2015-11-15 00:00:00

abstract：:The purpose of this study was to investigate the impact of temperature on the release of PET-bottle constituents into water and to assess the potential health hazard using in vitro bioassays with bacteria and human cell lines. Aldehydes, trace metals and other compounds found in plastic packaging were analysed in PET-...

journal_title：Food chemistry

authors： Bach C,Dauchy X,Severin I,Munoz JF,Etienne S,Chagnon MC

更新日期：2013-08-15 00:00:00

abstract：:A rapid and accurate method by liquid chromatography/tandem mass spectrometry (LC-MS/MS) using positive electrospray was established for the determination of ricinine in cooking oils. The homogenized samples, spiked with (13)C6-labelled ricinine as an internal standard, were extracted using ethanol/water (20:80, v/v) ...

journal_title：Food chemistry

authors： Cai M,Chen X,Wei X,Pan S,Zhao Y,Jin M

更新日期：2014-09-01 00:00:00

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...

journal_title：Food chemistry

authors： Chen J,Zhang H,Pang Y,Cheng Y,Deng X,Xu J

更新日期：2015-10-01 00:00:00

abstract：:A simple and fast solid phase microextraction method using magnetic dextran (Sephadex G-150) as a sorbent was developed for the extraction, separation and speciation analysis of chromium ions. The retained Cr(VI) ions on the magnetic dextran sorbents were eluted and detected by linear sweep voltammetry at the gold nan...

journal_title：Food chemistry

authors： Filik H,Avan AA

更新日期：2019-09-15 00:00:00

abstract：:The use of Hadamard transform ion mobility mass spectrometry (HT-IMMS) in the profiling of anthocyanins from different fruits is presented. Samples extracted with acidic methanol and purified with solid phase extraction were analyzed with direct IMMS infusion. The separation of various anthocyanins was achieved within...

journal_title：Food chemistry

authors： Liu W,Zhang X,Siems WF,Hill HH Jr,Yin D

更新日期：2015-06-15 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

authors： Sun N,Cui P,Jin Z,Wu H,Wang Y,Lin S

更新日期：2017-09-01 00:00:00

abstract：:T-2 and its major metabolite HT-2 toxin are naturally occurring contaminants in cereals, with the highest concentrations determined in oats. Because of their toxicity and resistance to conventional methods used in mycotoxin degradation, development of new effective procedures for reduction of T-2/HT-2 toxin levels is ...

journal_title：Food chemistry

authors： Kiš M,Milošević S,Vulić A,Herceg Z,Vukušić T,Pleadin J

更新日期：2020-06-30 00:00:00

abstract：:A new protein quantification method based on first order derivative spectrophotometry was established to eliminate various interferences, mainly chitosan, to the utmost using bovine serum albumin (BSA) as a model food protein. Absorbance spectra of BSA solutions were recorded and their first order derivative calculate...

journal_title：Food chemistry

authors： Yuan D,O'Riordan ED,Jacquier JC

更新日期：2019-08-15 00:00:00

abstract：:Energy metabolism of "Fuyan" longan fruit treated with hydrogen peroxide (H2O2), the most stable of the reactive oxygen, and its relationship to pericarp browning were investigated in this work. The results displayed that H2O2 significantly decreased contents of adenosine triphosphate (ATP) and adenosine diphosphate (...

journal_title：Food chemistry

authors： Lin Y,Lin Y,Lin H,Ritenour MA,Shi J,Zhang S,Chen Y,Wang H

更新日期：2017-06-15 00:00:00

abstract：:Citrus fruits are a rich source of bio-functional compounds with various and well-proven health properties. We focused our attention on an ancient Mediterranean species, Citrus lumia Risso. The aim of this work was to investigate the polyphenol content and biological activities of C. lumia albedo extract by cell-free ...

journal_title：Food chemistry

authors： Smeriglio A,Cornara L,Denaro M,Barreca D,Burlando B,Xiao J,Trombetta D

更新日期：2019-05-01 00:00:00

abstract：:The chemical interaction of 2,3-butanedione with amino acids through Strecker reaction has been studied extensively. However, the formation of previously reported 4,5-dimethyl-1,2-benzoquinone from 2,3-butanedione/amino acid model systems has not been investigated in detail. In this study such model systems containing...

journal_title：Food chemistry

authors： Guerra PV,Yaylayan VA

更新日期：2013-12-15 00:00:00

abstract：:Microcrystalline cellulose (MCC) or carboxymethyl cellulose (CMC) can be used as fat replacers; both are nondigestible fibers. As water-holding compounds, the impact of added CMC or MCC was studied concerning the formation of heterocyclic amines (HAAs). Low-fat patties with 0.5-3% MCC/CMC were prepared using 90% of be...

journal_title：Food chemistry

authors： Gibis M,Weiss J

更新日期：2017-08-15 00:00:00

abstract：:Grain protein content (GPC) is an important quality determinant in barley. This research aimed to explore the relationship between GPC and diffuse reflectance spectra in barley. The results indicate that normalizing, and taking first-order derivatives can improve the class models by enhancing signal-to-noise ratio, re...

journal_title：Food chemistry

authors： Lin C,Chen X,Jian L,Shi C,Jin X,Zhang G

更新日期：2014-11-01 00:00:00