Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of androstenone, skatole and indole in porcine meat and meat products.

abstract：:Lotus seed protein (LSP) was heat-pretreated before enzymolysis in order to seek a greater degree of hydrolysis (DH) during enzymatic hydrolysis. The parameters including substrate concentration, temperature, pH, and papain concentration were optimized by response surface methodology in the enzymolysis of the heat-pre...

journal_title：Food chemistry

authors： Pan AD,Zeng HY,Alain GB,Feng B

更新日期：2016-06-15 00:00:00

abstract：:Carotenoids and tocopherols from botanical species abundant in Atlantic mountain grasslands were simultaneously extracted using one-step solid-liquid phase. A single n-hexane/2-propanol extract containing both types of compounds was injected twice under two different sets of HPLC conditions to separate the tocopherols...

journal_title：Food chemistry

authors： Valdivielso I,Bustamante MÁ,Ruiz de Gordoa JC,Nájera AI,de Renobales M,Barron LJ

更新日期：2015-04-15 00:00:00

abstract：:The presence of an α-1,6-glucosaccharide enhances absorption of water-soluble quercetin glycosides, a mixture of quercetin-3-O-β-d-glucoside (Q3G, 31.8%), mono (23.3%), di (20.3%) and more d-glucose adducts with α-1,4-linkage to a d-glucose moiety of Q3G, in a ligated small intestinal loop of anesthetized rats. We pre...

journal_title：Food chemistry

authors： Shinoki A,Lang W,Thawornkuno C,Kang HK,Kumagai Y,Okuyama M,Mori H,Kimura A,Ishizuka S,Hara H

更新日期：2013-01-15 00:00:00

abstract：:The effect of hop sourdough fermentation combined with rice bran (RB) addition was investigated for improving technological, bioactive and sensory properties of wheat bread by optimizing the quantities of RB, yeast, sourdough and hop extract contents based on response surface methodology. The bread produced according ...

journal_title：Food chemistry

authors： Irakli M,Mygdalia A,Chatzopoulou P,Katsantonis D

更新日期：2019-07-01 00:00:00

abstract：:Kava (Piper methysticum) is used to prepare the traditional beverage of the Pacific islands. In Europe, kava has been suspected to cause hepatoxicity with flavokavin B (FKB) considered as a possible factor. The present study describes an HPTLC protocol for rapid screening of samples. The objectives are: to detect the ...

journal_title：Food chemistry

authors： Lebot V,Do TK,Legendre L

更新日期：2014-05-15 00:00:00

abstract：:The interaction between oat β-glucan and other food components has the potential to influence starch digestibility and consequently affect its bioactivity in reducing glycemic responses. Blood glucose concentrations were measured before and after ingesting wheat and oat granolas, with 0.6 and 6.2g of β-glucan, respect...

journal_title：Food chemistry

authors： Regand A,Chowdhury Z,Tosh SM,Wolever TMS,Wood P

更新日期：2011-11-15 00:00:00

abstract：:Three polysaccharide fractions were isolated from blackberry wine. The crude extract BWPs was obtained with ethanol precipitation and freeze-thawing process, it was then submitted to Fehling treatment, giving soluble BWPFs and insoluble BWPFp fractions. These fractions were characterized by Gas Chromatography-Mass Spe...

journal_title：Food chemistry

authors： Cordeiro Caillot AR,de Lacerda Bezerra I,Palhares LCGF,Santana-Filho AP,Chavante SF,Sassaki GL

更新日期：2018-08-15 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：:Basil (Ocimum basilicum) from the Lamiaceae family is among the most important medicinal plants, and its seed fatty acid (FA) composition and quantity affects its nutritional and health values. It was hypothesized basil species and geographical properties significantly affect seed FA composition and quantity, which ha...

journal_title：Food chemistry

authors： Mostafavi S,Asadi-Gharneh HA,Miransari M

更新日期：2019-03-15 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

authors： Yebra MC,Cancela S,Cespón RM

更新日期：2008-05-15 00:00:00

abstract：:Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12months of storage in darkness at 8°C. Identification and quantific...

journal_title：Food chemistry

authors： Wilkowska A,Czyżowska A,Ambroziak W,Adamiec J

更新日期：2017-08-01 00:00:00

abstract：:An endemic plant of Turkey Salvia halophila Hedge (Lamiaceae) was examined for its antioxidant activity and phenolic compositions. The aerial part of S. halophila was extracted with different solvents in an order of increasing polarity such as hexane, ethyl acetate, methanol, and 50% methanol using a Soxhlet apparatus...

journal_title：Food chemistry

authors： Koşar M,Göger F,Hüsnü Can Başer K

更新日期：2011-11-15 00:00:00

abstract：:Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, ess...

journal_title：Food chemistry

authors： Kirkin C,Mitrevski B,Gunes G,Marriott PJ

更新日期：2014-07-01 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：:Encapsulation of polar and non-polar bioactive compounds from bilberries was achieved by designing microcapsules with bilberry seed oil (BSO) distributed in an aqueous phase of anthocyanins (AC) stabilized by whey protein isolate (WPI). Non-thermal emulsification method (o/w/o) was developed and the effect of pH (3 or...

journal_title：Food chemistry

authors： Svanberg L,Wassén S,Gustinelli G,Öhgren C

更新日期：2019-05-15 00:00:00

abstract：:In this paper, the controlled release of aroma compounds from cyclodextrins (CDs) and CD polymers was studied by multiple headspace extraction (MHE) experiments. Mentha piperita essential oil was obtained by Soxhlet extraction and identification of the major compounds was performed by GC-MS analysis. Menthol, menthone...

journal_title：Food chemistry

authors： Ciobanu A,Mallard I,Landy D,Brabie G,Nistor D,Fourmentin S

更新日期：2013-05-01 00:00:00

abstract：:Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with microwave vacuum drying (FMVD), and the non-volatile component profiles were studied. The results showed that the level of non-volatile components in button mushroom firstly increased during sublimation of FD/FMVD process and then fell...

journal_title：Food chemistry

authors： Pei F,Shi Y,Gao X,Wu F,Mariga AM,Yang W,Zhao L,An X,Xin Z,Yang F,Hu Q

更新日期：2014-12-15 00:00:00

abstract：:Lead concentrations and lead isotope ratios of 43 authentic Bordeaux wines from prestigious châteaux and 14 suspicious Bordeaux origin were determined to evaluate their potential for authenticity and geographical origin assessment. Results have shown that the total Pb concentrations in Bordeaux wines drastically decre...

journal_title：Food chemistry

authors： Epova EN,Bérail S,Séby F,Barre JPG,Vacchina V,Médina B,Sarthou L,Donard OFX

更新日期：2020-01-15 00:00:00

abstract：:The purpose of this study was to ascertain whether diatomite is an inert filter aid during spirit filtration. Surely, any compound with a negative effect on the spirit composition or the consumer's health could be dissolved. In this study different diatomites were treated with 36% vol. ethanol/water mixtures and the a...

journal_title：Food chemistry

authors： Gómez J,Gil ML,de la Rosa-Fox N,Alguacil M

更新日期：2014-09-15 00:00:00

abstract：:Anchovy (Engraulis japonicus) cooking wastewater (ACWW) is a by-product resulted from the production of boiled-dried anchovies in the seafood processing industry. In this study, the protein hydrolysate of ACWW (ACWWPH) was found to have antimicrobial activity after enzymatic hydrolysis with Protamex. For the targeted ...

journal_title：Food chemistry

authors： Tang W,Zhang H,Wang L,Qian H,Qi X

更新日期：2015-02-01 00:00:00

abstract：:The aim of the present work was to determine the fatty acid and fat-soluble vitamin composition and the season of ewe's milk production using NIR spectroscopy. 219 ewe's milk samples from different breeds and feeding regimes were taken each month over one year. Fatty acids were analyzed by gas chromatography, and reti...

journal_title：Food chemistry

authors： Revilla I,Escuredo O,González-Martín MI,Palacios C

更新日期：2017-01-01 00:00:00

abstract：:A novel fluorescent nanoprobe was for the first time developed for the efficient detection of ferrocyanide ions ([Fe(CN)6]4-) based on nitrogen (N), sulfur (S) and chlorine (Cl) co-doped carbon nanoparticles (N,S,Cl-CNPs). The N,S,Cl-CNPs were fabricated through a simple and ultrafast acid-base neutralization method. ...

journal_title：Food chemistry

authors： Hu Q,Pan Y,Gong X,Rao SQ,Xiao L,Liu L,Yang ZQ

更新日期：2020-03-05 00:00:00

abstract：:A whey protein isolate-rhodamine B conjugate (WPI-RB) was synthesized to visualize changes in the location of a protein emulsifier in oil-in-water emulsions during digestion. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Protein-labeled and lipid-labeled emulsions wer...

journal_title：Food chemistry

authors： Mun S,Kim J,McClements DJ,Kim YR,Choi Y

更新日期：2017-03-15 00:00:00

abstract：:In this study, magnetic zeolitic imazolate framework-8 (Fe3O4@ZIF-8) was successfully synthesized by a typical hydrothermal method. The facile magnetic solid-phase extraction (MSPE) based on Fe3O4@ZIF-8 was proposed for concentrating polymer additives (antioxidants and ultraviolet absorbers). The conditions of MSPE pr...

journal_title：Food chemistry

authors： Wang J,Liu X,Wei Y

更新日期：2018-08-01 00:00:00

abstract：:This study describes the development of an analytical approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complexation in situ by ethylenediaminetetraacetate (EDTA) and high performance liquid chromatography hyphenated to inductively coupled plasma-mass spectrometry (HPLC-ICP-...

journal_title：Food chemistry

authors： Hernandez F,Jitaru P,Cormant F,Noël L,Guérin T

更新日期：2018-02-01 00:00:00

abstract：:A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model ...

journal_title：Food chemistry

authors： Song X,Jing S,Zhu L,Ma C,Song T,Wu J,Zhao Q,Zheng F,Zhao M,Chen F

更新日期：2020-06-01 00:00:00

abstract：:Cocoa beans are susceptible to fungal contamination and often contain substantial amounts of ergosterol, the precursor to vitamin D2. We hypothesized that sun-drying the fermented cocoa beans might lead to the conversion of ergosterol to vitamin D2. We quantified vitamin D in cocoa and cocoa-based foods by liquid chro...

journal_title：Food chemistry

authors： Kühn J,Schröter A,Hartmann BM,Stangl GI

更新日期：2018-12-15 00:00:00

abstract：:The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radic...

journal_title：Food chemistry

authors： Sun Y,Zhang W,Zeng T,Nie Q,Zhang F,Zhu L

更新日期：2015-06-15 00:00:00

abstract：:In this work, SBA-15 mesoporous silica has been chemically functionalized with guanidin groups. The resulting material has been characterised and employed as solid phase extractant for preconcentration of Pb(2+), Cu(2+), Zn(2+) and Cd(2+) ions. The ions were identified by flame atomic absorption spectrometry (FAAS). T...

journal_title：Food chemistry

authors： Hajiaghababaei L,Tajmiri T,Badiei A,Ganjali MR,Khaniani Y,Ziarani GM

更新日期：2013-12-01 00:00:00

abstract：:The objectives of this study were to apply response surface methodology to optimize fat-soluble vitamin loading in re-assembled casein micelles, and to evaluate vitamin D stability of dry formulations during ambient or accelerated storage and in fortified fluid skim milk stored under refrigeration. Optimal loading of ...

journal_title：Food chemistry

authors： Loewen A,Chan B,Li-Chan ECY

更新日期：2018-02-01 00:00:00