Abstract：
:This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zavareze Eda R,Pinto VZ,Klein B,El Halal SL,Elias MC,Prentice-Hernández C,Dias ARdoi
10.1016/j.foodchem.2011.10.090subject
Has Abstractpub_date
2012-05-01 00:00:00pages
344-50issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(11)01561-5journal_volume
132pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Grapes are a great source of phenolic compounds, which have excellent antioxidant properties. Efficient analytical methods are necessary to selectively and precisely determine these compounds content in grapes. In this study, a reverse-phase ultra-high performance liquid chromatography (UHPLC) method with fluorescence...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127569
更新日期：2021-01-01 00:00:00
abstract：:Chemical and electrochemical changes associated with controlled oxidation were measured in thirteen commercial white wines, in order to evaluate the potential of linear sweep voltammetry to provide relevant information on the oxidative behavior of individual wines. For a given amount of oxygen consumed, substantial di...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.104
更新日期：2018-12-15 00:00:00
abstract：:This study investigated the effects of drought stress on Chinese cabbage (Chcab) by measuring plant growth responses, total antioxidant enzyme activities, the contents of bioactive compounds including glucosinolates (GLS, aliphatic and indolic), and binding with human serum albumin (HSA). Forty-day-old Chinese cabbage...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125657
更新日期：2020-03-05 00:00:00
abstract：:Zearalenone (ZEN) is one of the most widely distributed harmful mycotoxins produced by Fusarium species, especially deposited in corn oil. In this study, we systematically tracked the changes of ZEN in the refining of corn oil, and especially during neutralization process. An alkali neutralization process could remove...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125546
更新日期：2020-03-01 00:00:00
abstract：:Lycopene, a nutraceutical compound, was extracted from tomato processing waste, an abundantly available food industry by-product in Italy. The extraction kinetics was mathematically described using the first order kinetic model, the mass transfer model and Peleg's model to understand the physicochemical behaviour of t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.127
更新日期：2015-04-15 00:00:00
abstract：:An electrochemical method for the indirect determination of acetamiprid was studied, using titanium dioxide photocatalysts coupled with a carbon paste electrode. The cyclic voltammetric results indicated that the photocatalytic degradation compound of acetamiprid had electroactivity in neutral solutions. The amount of...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.08.118
更新日期：2016-03-01 00:00:00
abstract：:Influence of Refractance Window™ Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of paprika (Cv., Jalapeno) was investigated in comparison with freeze drying (FD), oven drying (OD), and natural convective drying (NCD) methods. E...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.035
更新日期：2011-12-01 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：:In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to characterize lipid oxidation of beef during repeated freeze-thaw (RFT). Besides the conventional indexes including peroxide values (PV), thiobarbituric acid-reactive substances (TBARS) and acid values (AV) were evaluated, the radical a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.115
更新日期：2018-03-15 00:00:00
abstract：:A simple and low-cost multipurpose analytical method using HPLC-UV-DAD was developed and validated, following international guidelines, for the determination of six synthetic food dyes: Tartrazine, Sunset Yellow, Amaranth, Allura Red, Indigotine, and Brilliant Blue. The method required a simple sample preparation step...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126811
更新日期：2020-04-15 00:00:00
abstract：:Glucosyl stevioside was synthesized via transglucosylation by dextransucrase from Leuconostoc citreum KM20 (LcDexT), forming α-d-glucosyl stevioside. A production yield of 94% was reached after 5days of LcDexT reaction at 30°C. Glucosyl stevioside induced a 2-fold improved quality of taste and sweetness, compared to s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.046
更新日期：2016-11-15 00:00:00
abstract：:This work highlights the importance of considering reactivity into the quality-driven design of heat-treated foods, which should cover the mitigation of process-induced contaminants and the improvement of the sensory properties of the foodstuff. The joint effects of formulation and baking conditions on reactivity and ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.118
更新日期：2019-07-01 00:00:00
abstract：:Curcumin is claimed to have many health benefits, but it has low chemical stability. In this study, the influence of food-grade antioxidants on the chemical degradation of curcumin-enriched oil-in-water emulsions was examined. The curcumin degradation rate and extent depended on antioxidant type. The water-soluble ant...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126653
更新日期：2020-08-01 00:00:00
abstract：:Honey is a high value food commodity with recognized nutraceutical properties. A primary driver of the value of honey is its floral origin. The feasibility of applying multivariate data analysis to various chemical parameters for the discrimination of honeys was explored. This approach was applied to four authentic ho...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.11.165
更新日期：2015-12-15 00:00:00
abstract：:Plastic multilayers are widely used for baby food packaging. However, it is important to consider that migration of food contact materials (FCM) into the baby food can occur. The comprehensive identification of potential migrants, including intentionally added substances (IAS) and non-intentionally added substances (N...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.105
更新日期：2019-10-15 00:00:00
abstract：:A new analytical method was developed for dinotefuran and its metabolites, MNG, UF, and DN, in melon using high-performance liquid chromatography (HPLC) coupled with an ultraviolet detector (UVD). Due to shorter wavelength, lower sensitivity to UV detection, and high water miscibility of some metabolites, QuEChERs ace...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.08.064
更新日期：2013-01-15 00:00:00
abstract：:In 'Crimson Seedless' grapes, the appearance of senescence caused by abnormal dark red color, the loss of crisp taste caused by the decrease in firmness, and the fading of sweetness caused by the decrease in total soluble sugar (TSS) are the main problems affecting its edible qualities after storage. In the mesocarp, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127437
更新日期：2020-12-01 00:00:00
abstract：:This work assesses the potential of multidimensional fluorescence spectroscopy combined with chemometrics for characterization and authentication of Spanish Protected Designation of Origin (PDO) wine vinegars. Seventy-nine vinegars of different categories (aged and sweet) belonging to the Spanish PDOs "Vinagre de Jere...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.118
更新日期：2017-09-01 00:00:00
abstract：:Aqueous two phase system was applied for selective extraction of quinine from human plasma. Bi-phase was constructed from ionic liquid: butyl-methyl-imidazolium chloride after addition kosmotropic salts K₃PO₄ or KH₂PO₄. Quinine was determined in plasma samples after drinking of tonic containing quinine. Determination ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.06.037
更新日期：2015-01-01 00:00:00
abstract：:Complete characterization of microfiltered red-purple pitaya colorant (MRPPC) and its potential applications in foods is described. Using sensorial analysis, products that use carmine or beetroot dye as a food colorant in their formulations were compared. The effect of storage under refrigeration on the microbiologica...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127222
更新日期：2020-11-15 00:00:00
abstract：:The thermophysical properties and taste behavior of sucrose in aqueous ionic liquids {1-octyl-3-methyl imidazolium bromide and 1-octyl-3-methyl imidazolium chloride} solutions have been studied via volumetric, compressibility and viscometric properties at T = (288.15, 298.15, 308.15 and 318.15) K. The positive values ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.097
更新日期：2019-10-15 00:00:00
abstract：:It has been claimed that consumptions of Abrus cantoniensis (AC) and Abrus mollis (AM) as folk beverages and soups are good to cleanse liver toxicants and prevent liver diseases. There is scant information on the phytochemical profiles and antioxidant activities of these two varieties. Five major phytochemicals in the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.054
更新日期：2015-06-15 00:00:00
abstract：:Three types of material meats were prepared from a so-called normal muscle part of white croaker (Pennahia argentata) containing 0, 4.2 and 8.4% of an abdominal muscle part. Thermally induced gels were then prepared from these materials by pre-heating at 65 °C for 30 or 60 min and subsequent heating at 85 °C for 20 mi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.080
更新日期：2018-12-01 00:00:00
abstract：:The insulin-like and/or insulin-sensitising effects of Syzygium aqueum leaf extract and its six bioactive compounds; 4-hydroxybenzaldehyde, myricetin-3-O-rhamnoside, europetin-3-O-rhamnoside, phloretin, myrigalone-G and myrigalone-B were investigated in 3T3-L1 adipocytes. We observed that, S. aqueum leaf extract (0.04...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.08.056
更新日期：2013-01-15 00:00:00
abstract：:Surface-enhanced Raman spectroscopy (SERS) has become a growing ultrasensitive analytical technique to quantify toxic molecules in foodstuffs. Monitoring the levels of chemical contaminants not only ensures food security but also offers a guideline on the production, processing, and risk analysis of consumer's health ...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2020.128652
更新日期：2021-05-15 00:00:00
abstract：:Differences in the taste profile of corn puffed products formulated with refined versus whole grain mix flour were characterized. The perceived bitter intensity was reported to be the main taste difference between the samples. Based on multidimensional sensory-guided fractionation techniques and subsequent identificat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.161
更新日期：2018-07-15 00:00:00
abstract：:The antioxidant effects of α-tocopherol (TOH) in combination with green tea extract (GTE), the green tea polyphenol (-)-epicatechin (EC) or the isomeric (+)-catechin (C), were investigated using different lipid systems based on high linoleic sunflower oil: bulk oil, o/w-emulsion and a phosphatidylcholine-based liposom...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.07.025
更新日期：2012-12-15 00:00:00
abstract：:Spring barley was grown in a field experiment under moderately elevated soil temperature and changed summer precipitation (amount and frequency). Elevated temperature affected the performance and grain quality characteristics more significant than changes in rainfall. Except for the decrease in thousand grain weight, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.056
更新日期：2013-02-15 00:00:00
abstract：:Biosynthesis of phenolic antioxidants in three carrots cultivars (Navajo, Legend and Choctaw) were studied under different wounding intensities (A/W) during storage. Generated A/W of 4.2, 6.0 and 23.5 cm(2)/g, corresponded to slices, pies, and shreds, respectively. Soluble phenolics, antioxidant capacity (AOX), and PA...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.01.097
更新日期：2012-09-15 00:00:00
abstract：:Thiabendazole (TBZ) is a chemical fungicide and parasiticide largely used in food industry against mold and blight in vegetables and fruits during transportation and long term deposit. We investigated the possibility to detect and monitor the TBZ from the chemically treated bananas and citrus fruits available on Roman...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.136
更新日期：2014-02-15 00:00:00
