Abstract:
:Stable isotope ratios ((13)C/(12)C and (15)N/(14)N) of South African Dorper lambs from farms with different vegetation types were measured by isotope ratio mass spectrometry (IRMS), to evaluate it as a tool for the authentication of origin and feeding regime. Homogenised and defatted meat of the Longissimus lumborum (LL) muscle of lambs from seven different farms was assessed. The δ(13)C values were affected by the origin of the meat, mainly reflecting the diet. The Rûens and Free State farms had the lowest (p ⩽ 0.05) δ(15)N values, followed by the Northern Cape farms, with Hantam Karoo/Calvinia having the highest δ(15)N values. Discriminant analysis showed δ(13)C and δ(15)N differences as promising results for the use of IRMS as a reliable analytical tool for lamb meat authentication. The results suggest that diet, linked to origin, is an important factor to consider regarding region of origin classification for South African lamb.
journal_name
Food Chemjournal_title
Food chemistryauthors
Erasmus SW,Muller M,van der Rijst M,Hoffman LCdoi
10.1016/j.foodchem.2015.07.121subject
Has Abstractpub_date
2016-02-01 00:00:00pages
997-1005eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01154-1journal_volume
192pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::The bound phenolic compounds in rice bran were released and extracted with ethyl acetate based on alkaline digestion. An investigation of the chemical constituents of EtOAc extract has led to the isolation of a new compound, para-hydroxy methyl benzoate glucoside (8), together with nine known compounds, cycloeucalenol...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.08.095
更新日期:2015-03-15 00:00:00
abstract::Cultivating lettuce in greenhouses at low temperatures improves its CO2-balance and may increase its content of flavonoid glycosides and phenolic acids. We cultivated 5weeks old red leaf lettuce seedlings at 20/15°C (day/night) or 12/7°C until plants reached comparable growth stages: small heads were harvested after 1...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.09.061
更新日期:2014-03-01 00:00:00
abstract::The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovine buttermilk is a commercially viable source of MFGM and is an under-valued by-product of butter making. However, the changes in buttermilk...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.027
更新日期:2016-11-15 00:00:00
abstract::Orientin, vitexin and other flavone C-glycosides are functional ingredients abundant in trollflowers. In this study, an efficient method for enrichment of these ingredients from the flowers of Trollius chinensis Bunge was developed using macroporous resin. Separation characteristics of six typical macroporous resins w...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.03.030
更新日期:2013-11-01 00:00:00
abstract::The presence of monomeric and dimeric flavan-3-ol monohexosides was investigated in grapes and wines. Polyphenol extracts were prepared from grape seeds and skins (Syrah, Merlot, and Cabernet-Sauvignon) sampled at three different developmental stages. Different wines (Tannat, Alicante, Syrah, Merlot, and Grenache) wer...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.019
更新日期:2018-11-15 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126098
更新日期:2020-06-01 00:00:00
abstract::Holder pasteurization (62.5 °C, 30 min) of human milk denatures beneficial proteins. The present paper aimed to assess whether this can affect the kinetics of peptide release during digestion at the preterm stage. Raw (RHM) or pasteurized (PHM) human milk were digested in triplicates using an in vitro dynamic system. ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.12.086
更新日期:2019-05-30 00:00:00
abstract::The increased emergence of Ciguatera Fish Poisoning in the Canary Islands and Madeira demanded the development of confirmatory methods by liquid chromatography coupled to tandem mass spectrometry to characterize the risk. Efforts were particularly focused on the optimization of sample pretreatment, especially in the s...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.12.038
更新日期:2019-05-15 00:00:00
abstract::The aim of this work was to study the formation of lipid nanoparticles (LNPs) with low (corn and olive oil) or high temperature melting lipids (cocoa butter and hydrogenated coconut oil). Moreover, their β-carotene stability and in vitro digestibility kinetics was evaluated. Submicron LNPs (d43 ≈ 570-780 nm) were stab...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.039
更新日期:2019-04-25 00:00:00
abstract::A green ASE (accelerated solvent extraction) with a shorter UHPLC (ultra-high performance liquid chromatography) method was developed for simultaneous determination of phenolics. High extract yield (130 mg/g) was observed for water at 100 °C in a short time of 19.5 min using 33.5 mL solvent whereas, UHPLC showed more ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128248
更新日期:2021-04-16 00:00:00
abstract::Rice (Oryza sativa L.) is the world's third largest food crop after wheat and corn. Geographic authentication of rice has recently emerged asan important issue for enhancing human health via food safety and quality assurance. Here, we aimed to discriminate rice of six Asian countries through geographic authentication ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.08.023
更新日期:2018-02-01 00:00:00
abstract::The present study deals with the evaluation of antidiabetic activities of Fagioli di Sarconi beans (Phaseolus vulgaris), including 21 ecotypes protected by the European Union with the mark PGI (i.e., Protected Geographical Indication), and cultivated in Basilicata (southern Italy). For this purpose, α-glucosidase and ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.091
更新日期:2018-03-01 00:00:00
abstract::In recent years, much analysis has been carried out regarding the chemical compositions of nonalcoholic and alcoholic beverages. However, no study has ever considered the compositional pitfalls inherent in such studies, which may lead to arbitrary results. Two approaches were compared in this paper, compositional data...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126755
更新日期:2020-04-06 00:00:00
abstract::The Fusarium mycotoxin deoxynivalenol (DON) is typically controlled by fungicides. Here, we report DON detoxification using enzymes from the highly active Devosia strain D6-9 which degraded DON at 2.5 μg/min/108 cells. Strain D6-9 catabolized DON to 3-keto-DON and 3-epi-DON, completely removing DON in wheat. Genome an...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126703
更新日期:2020-08-15 00:00:00
abstract::Peanut proteins conarachin II, conarachin I and arachin were found to behave as highly selective fluorescence sensors for periodate amongst a set of different anions. The interactions of the proteins with periodate were also confirmed by other spectral methods and enzyme linked immunosorbent assay (ELISA). The results...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.11.039
更新日期:2016-04-15 00:00:00
abstract::The present study investigated the tenderisation effects ultrasound processing (UT) on farmed cobia sashimi. Age-treated cobia trunk muscles (AT) were used as the control. The pH, total volatile base nitrogen, trimethylamine nitrogen, thiobarbituric acid reactive substances, ATP catabolism components, K1 value, and te...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.11.116
更新日期:2012-06-01 00:00:00
abstract::This paper presented a fast, simple and green sample pretreatment method for the extraction of 8 carbamate pesticides in rice. The carbamate pesticides were extracted by microwave assisted water steam extraction method, and the extract obtained was immediately applied on a C18 solid phase extraction cartridge for clea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.07.101
更新日期:2014-01-15 00:00:00
abstract::The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.02.044
更新日期:2017-08-01 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125174
更新日期:2019-12-01 00:00:00
abstract::This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory accep...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.063
更新日期:2019-07-15 00:00:00
abstract::The present study investigated the effect of different irradiation dose (0, 3, 5 and 7 kGy) on the emulsifying properties development of pork myofibrillar protein (MP) and sacroplasmic protein (SP). The results showed that emulsifying activities of SP was significantly impaired by the increasing irradiation dose, whil...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.104
更新日期:2018-06-30 00:00:00
abstract::The microstructures of colostrum and mature bovine milk fat globule membrane (MFGM) were investigated using confocal laser scanning microscopy (CLSM) at different temperatures, and the relationships between microstructure variations and the chemical compositions of the MFGM were also examined. Using a fluorophore-labe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.03.145
更新日期:2015-10-15 00:00:00
abstract::The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68°C for 1-5min) was applied to LWE. Treated LWE was centrifuged and supernatant was taken for mea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.08.050
更新日期:2017-02-01 00:00:00
abstract::An absolute quantification method for the determination of dehydroacetic acid in processed foods using quantitative (1)H NMR was developed and validated. The level of dehydroacetic acid was determined using the proton signals of dehydroacetic acid referenced to 1,4-bis (trimethylsilyl) benzene-d4 after simple solvent ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.04.005
更新日期:2013-11-15 00:00:00
abstract::A total of 77 jujube, longan and chaste honey samples were collected from 18 different areas of China. Thirteen types of phenolic acids in the honey samples were analysed using high-performance liquid chromatography with electrochemical detection (HPLC-ECD). Moreover, HPLC-ECD fingerprints of the monofloral honey samp...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.08.010
更新日期:2016-03-01 00:00:00
abstract::Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0-400.0mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions were heated (at 80°C) and the microparticles subsequently re-dispersed ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.12.095
更新日期:2015-06-15 00:00:00
abstract::In this study, zein, propylene glycol alginate (PGA) and surfactant ternary complexes were fabricated by antisolvent co-precipitation method. Two types of surfactants (rhamnolipid and lecithin) were applied to generate zein-PGA-rhamnolipid (Z-P-R) and zein-PGA-lecithin (Z-P-L) ternary complexes, respectively. Results ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.03.077
更新日期:2018-08-30 00:00:00
abstract::Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical, enzymatic and engineering modifications. Chemical modifications have myriad advantages over other treatments, including short reaction times, low cost, no requirement for specialized equipment, and highly clear modification eff...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.128398
更新日期:2021-05-01 00:00:00
abstract::Liquid chromatography (LC)-Orbitrap mass spectrometry (MS) and LC-time-of-flight (TOF) MS operating in full scan mode at a mass resolution of 140,000 (m/z 200) and 30,000 (m/z 556), respectively, were compared for quantification of pesticide residues in tea. Both methods were validated for 146 pesticides at spike leve...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.02.123
更新日期:2018-08-01 00:00:00
abstract::Quercetin found chelate cadmium ions, scavenge free radicals produced by cadmium. Hence new complex, quercetin with cadmium was synthesised, and the synthesised complex structures were determined by UV-vis spectrophotometry, infrared spectroscopy, thermogravimetry and differential thermal analysis techniques (UV-vis, ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.09.080
更新日期:2014-03-01 00:00:00