Abstract：
:Since breastfeeding is not always possible, infant formulas (IFs) are supplemented with prebiotic oligosaccharides, such as galactooligosaccharides (GOS) and/or fructooligosaccharides (FOS) to exert similar effects to those of the breast milk. Nowadays, a great number of infant formulas enriched with prebiotics are disposal in the market, however there are scarce data about their composition. In this study, the combined use of two chromatographic methods (GC-FID and HPLC-RID) for the quantification of carbohydrates present in commercial infant formulas have been used. According to the results obtained by GC-FID for products containing prebiotics, the content of FOS, GOS and GOS/FOS was in the ranges of 1.6-5.0, 1.7-3.2, and 0.08-0.25/2.3-3.8g/100g of product, respectively. HPLC-RID analysis allowed quantification of maltodextrins with degree of polymerization (DP) up to 19. The methodology proposed here may be used for routine quality control of infant formula and other food ingredients containing prebiotics.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sabater C,Prodanov M,Olano A,Corzo N,Montilla Adoi
10.1016/j.foodchem.2015.07.127subject
Has Abstractpub_date
2016-03-01 00:00:00pages
6-11eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01161-9journal_volume
194pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:This study investigated the effect of, and interactions between, US Brown Swiss (BS) genetics and season on milk yield, basic composition and fatty acid profiles, from cows on low-input farms in Switzerland. Milk samples (n = 1,976) were collected from 1,220 crossbreed cows with differing proportions of BS, Braunvieh ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.077
更新日期：2018-06-15 00:00:00
abstract：:The antibacterial activities and mechanism of a new P7 were investigated in this study. P7 showed antimicrobial activities against five harmful microorganisms which contaminate and spoil food (MIC=4-32 μM). Flow cytometry and scanning electron microscopy analyses demonstrated that P7 induced pore-formation on the cell...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.113
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：:Four Pinot noir wines from Burgundy were investigated by gas chromatography-olfactometry, with regard to the presence of earthy-smelling compounds. 2-Methylisoborneol (2-MIB) was detected in two of these wines, although the samples were seven years old, contradicting previous reports that this substance is unstable in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.021
更新日期：2017-04-01 00:00:00
abstract：:Natural deep eutectic solvents (NADESs) constitute a novel class of biodegradable and inexpensive solvents. In this study, twenty choline chloride- and glycerol-based NADESs were prepared and investigated as washing agents in the removal of cadmium (Cd) from rice flour for the first time. Choline chloride-based NADESs...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.060
更新日期：2018-04-01 00:00:00
abstract：:Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128129
更新日期：2021-02-15 00:00:00
abstract：:Fructo-oligosaccharides (FOS) are mixtures of oligosaccharides composed of fructose and glucose units. As their composition is determined by the synthesis conditions, the goals of this work were: (a) to engineer FOS of different composition by adjusting the sucrose concentration used as initial substrate; (b) to defin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.002
更新日期：2016-07-01 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：: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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.138
更新日期：2019-05-01 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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.110
更新日期：2018-02-01 00:00:00
abstract：:Many plants, like tea, are widely used for preparing herbal infusions. These plants have an interesting antioxidant capacity that may change after harvesting depending on the technological processing and the storage conditions. We determined the antioxidant capacity (ABTS, DPPH and FRAP methods), total phenolic conten...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.019
更新日期：2016-05-15 00:00:00
abstract：:Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil, chemical and anti-nutritional properties of defatted seed flour were determined. Total fat yield of the seed fl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.03.114
更新日期：2014-10-01 00:00:00
abstract：:The purpose of this study was to investigate the effect of temperature in the vacuum drying process of Mentha piperita L. (50 to 90 °C). Generally, drying processes affect the quality of product, however, vacuum drying works under sub-atmospheric pressures. In order to investigate how temperature affects this herb, as...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.108
更新日期：2016-01-01 00:00:00
abstract：:Long chain unsaturated fatty acids (LCUFAs) are important food components and dietary supplements due to their beneficial health effects. The key process to produce high-purity LCUFAs is to separate long chain fatty acids (LCFAs) with different degrees of unsaturation and chain lengths. This process faces great challe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.009
更新日期：2014-01-15 00:00:00
abstract：:Wheat cv. H45 was grown under ambient CO2 concentration and Free Air CO2 Enrichment (FACE; e[CO2], ∼550 μmol CO2 mol(-1)). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-DIGE followed by MA...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.044
更新日期：2015-03-01 00:00:00
abstract：:This study proposed a novel analytical method for the separation and determination of cobalamin and cobalt in kefir samples by high performance liquid chromatography-inductively coupled plasma-optical emission spectrometry (HPLC-ICP-OES) in addition to determination of cobalamin in HPLC system. Chromatographic paramet...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127945
更新日期：2021-03-15 00:00:00
abstract：:The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two ca...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.06.101
更新日期：2015-01-15 00:00:00
abstract：:The kinetics of passage of a model bile salt and complete porcine bile across a dialysis membrane, in the presence and absence of two cereal-derived soluble dietary fibre polysaccharides, were studied as a model for passage across the unstirred water layer that lines the small intestine. A first-order kinetic analysis...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.131
更新日期：2012-10-15 00:00:00
abstract：:Microwave plasma-atomic emission spectrometry (MP-AES) was used to determine calcium, magnesium and potassium in various Turkish cheese samples. Cheese samples were dried at 100 °C for 2 days and then digested in a mixture of nitric acid/hydrogen peroxide (3:1). Good linearities (R(2) > 0.999) were obtained up to 10 μ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.011
更新日期：2016-02-01 00:00:00
abstract：:This study aimed to evaluate the effects of different stunning methods (percussion, T1; immersion in ice/water slurry, T2; gill cut, T3) on antioxidant status, in vivo myofibrillar protein (MP) oxidation, and the susceptibility to postmortem oxidation (induced by hydroxyl radical oxidizing system) of silver carp (Hypo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.140
更新日期：2018-04-25 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：:Chemical doping with heteroatoms was employed to prepare N,Cl co-doped fluorescent carbon dots (N,Cl-FCDs) which may be designed for the detection of tartrazine. Using urea as the N source and FeCl3 · 6H2O as the Cl source, N,Cl-FCDs were synthesized by hydrothermal method with carbon dots prepared from aloe. Compared...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125832
更新日期：2020-04-25 00:00:00
abstract：:The compounds 4-vinylphenol (4-VP), 4-vinylguaiacol (4-VG), 4-vinylsyringol (4-VS) and 4-vinylcatechol (4-VC) were prepared by thermal decarboxylation of the corresponding hydroxycinnamic acids p-coumaric, ferulic, sinapic and caffeic acid, respectively. For confirmation of the synthesised products LC-MS followed by N...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.02.077
更新日期：2011-09-01 00:00:00
abstract：:The glycolipid biosurfactants mannosylerythritol lipids (MELs) attract great attention for their biodegradability, super emulsifying properties and versatile bioactivities. In this study, the MEL deriving from Ceriporia lacerate CHZJU was identified as MEL-A, and its critical micelle concentration and emulsifying acti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.042
更新日期：2017-08-01 00:00:00
abstract：:A solid dispersion technique to homogeneously disperse hydrophobic ingredients in a water-soluble solid without using surfactant was examined as follows: first, freeze-dried amorphous sugar was dissolved in an organic medium that contained a soluble model hydrophobic component. Second, the mixed solution of sugar and ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.11.097
更新日期：2016-04-15 00:00:00
abstract：:Black currant seeds are obtained as a residue during juice production. Black currant seed oil contains high amounts of nutritionally desirable constituents such as γ-linolenic acid (GLA), α-linolenic acid (ALA) and stearidonic acid (SA), as well as certain phenolic acids, which act as natural antioxidants. Fatty acids...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.09.006
更新日期：2016-03-01 00:00:00
abstract：:A fast high performance liquid chromatography tandem mass spectrometry multi-method based on an ACN-precipitation extraction was developed for the analysis of 41 (modified) mycotoxins in beer. Validation according to the performance criteria defined by the European Commission (EC) in Commission Decision no. 657/2002 r...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127801
更新日期：2021-02-15 00:00:00
abstract：:Falandi is a common strawberry (Fragaria × ananassa Duch.) cultivar in southern China. Further study of the chemical constituents in Falandi fruit led to the isolation of nine norsesquiterpenoids and three triterpenoids. Falandioside D (1) and falandins A (2) and B (3) were new norsesquiterpenoids, and the others excl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.036
更新日期：2016-07-15 00:00:00
abstract：:In this study, through in-situ polymerization process, a novel composite of attapulgite/hydrophilic molecularly imprinted monolithic resin (AT/HMIMR) were prepared in pipette tips for extraction trace plant growth regulators in cucumbers. In the preparation procedure, fibrillar attapulgite nanoparticles were embedded ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.124974
更新日期：2019-11-01 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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.04.096
更新日期：2013-12-01 00:00:00
