Studies on the mechanism of efficient extraction of tea components by aqueous ethanol.

abstract：:We describe a highly specific PCR assay for the authentic identification of pork. Accurate detection of tissues derived from pig (Sus scrofa) was accomplished by using newly designed primers targeting porcine mitochondrial displacement (D-loop) region that yielded an unique amplicon of 712 base pairs (bp). Possibility...

journal_title：Food chemistry

authors： Karabasanavar NS,Singh SP,Kumar D,Shebannavar SN

更新日期：2014-02-15 00:00:00

abstract：:Natural stable isotopes of carbon and nitrogen ((12)C, (13)C, (14)N, (15)N) have abundances unique to each living creature. Therefore, measurement of the stable isotope ratio of carbon and nitrogen (δ(13)C=(13)C/(12)C, δ(15)N=(15)N/(14)N) in milk provides a reliable method to determine organic milk (OM) authenticity. ...

journal_title：Food chemistry

authors： Chung IM,Park I,Yoon JY,Yang YS,Kim SH

更新日期：2014-10-01 00:00:00

abstract：:We studied Brazilian wines produced by microvinification from Cabernet Sauvignon and Merlot grapes, vintages 2007 and 2008, from the Serra Gaúcha, Campanha and Serra do Sudeste regions, in order to differentiate them according to geographical origin by using isotope and mineral element analyses. In addition, the influ...

journal_title：Food chemistry

authors： Dutra SV,Adami L,Marcon AR,Carnieli GJ,Roani CA,Spinelli FR,Leonardelli S,Vanderlinde R

更新日期：2013-12-01 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

authors： Xu X,Xu R,Jia Q,Feng T,Huang Q,Ho CT,Song S

更新日期：2019-09-30 00:00:00

abstract：:The aim of this study was to prepare a supporting carrier, namely highly branched corn starch (HBCS), and to investigate its encapsulation property with ascorbic acid (AA). High amylose corn starch was converted into HBCS via dual enzymatic modification by successively using α-amylase and glycogen branching enzyme. Th...

journal_title：Food chemistry

authors： Gu Z,Chen B,Tian Y

更新日期：2021-05-01 00:00:00

abstract：:Magnetic resonance imaging (MRI) relies on the topological distribution of the intense water NMR signal and may be used to report about changes in the internal structures of fruits associated to ripening, storing, pathogen infection. Herein the use of CEST-MRI (chemical exchange saturation transfer) is introduced to s...

journal_title：Food chemistry

authors： Podda R,Delli Castelli D,Digilio G,Gullino ML,Aime S

更新日期：2015-02-15 00:00:00

abstract：:Acetylcholinesterase (AChE) biosensor was developed through silica sol-gel (SiSG) immobilisation of AChE on the carbon paste electrode (CPE) and used as working electrode. AChE catalyses the cleavage of acetylthiocholine chloride (ASChCl or substrate) to thiocholine, which was oxidised to give a disulphide compound by...

journal_title：Food chemistry

authors： Raghu P,Madhusudana Reddy T,Reddaiah K,Kumara Swamy BE,Sreedhar M

更新日期：2014-01-01 00:00:00

abstract：:The extensive and unregulated use of antibacterial drugs in animal farms in Lebanon can lead to detrimental consequences for the public health. To monitor the levels of sulfonamides and their metabolites in farms in Lebanon, a total of 304 meat samples were collected and analyzed using liquid chromatography coupled to...

journal_title：Food chemistry

authors： Hiba A,Carine A,Haifa AR,Ryszard L,Farouk J

更新日期：2016-02-01 00:00:00

abstract：:Thiol-functionalized magnetic carbon nanotubes (TMCNTs) were employed as the sorbent in the magnetic micro-solid phase extraction (M-µ-SPE) of sulfonamide antibiotics (SAs) in water, milks and chicken meat products prior to high performance liquid chromatography-diode array detector (HPLC-DAD) analysis. The synthesize...

journal_title：Food chemistry

authors： Nasir ANM,Yahaya N,Zain NNM,Lim V,Kamaruzaman S,Saad B,Nishiyama N,Yoshida N,Hirota Y

更新日期：2019-03-15 00:00:00

abstract：:Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present study, a solvent extraction method combined with GC/MS was selected to examine the...

journal_title：Food chemistry

authors： Pico J,Martínez MM,Bernal J,Gómez M

更新日期：2017-07-15 00:00:00

abstract：:Short-chain fatty acid esters are important flavor chemicals in Chinese traditional fermented Baijiu. Monascus purpureus was recognized as an important microorganism contributing to ester synthesis. However, the molecular basis for ester synthesis was still lacking. The present work combined genome sequencing, transcr...

journal_title：Food chemistry

authors： Xu Y,Wang X,Liu X,Li X,Zhang C,Li W,Sun X,Wang W,Sun B

更新日期：2021-02-15 00:00:00

abstract：:There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a sou...

journal_title：Food chemistry

authors： Rojas VM,Marconi LFDCB,Guimarães-Inácio A,Leimann FV,Tanamati A,Gozzo ÂM,Fuchs RHB,Barreiro MF,Barros L,Ferreira ICFR,Tanamati AAC,Gonçalves OH

更新日期：2019-02-15 00:00:00

abstract：:Injera is an Ethiopian flat bread that is mostly made from tef flour. Injera making on an industrial scale holds a significant economic and social interest but requires a thorough study of how the process variables affect the product quality. The aim of this work was to investigate the effects of mill type (hammer, di...

journal_title：Food chemistry

authors： Assefa Y,Emire S,Villanueva M,Abebe W,Ronda F

更新日期：2018-11-15 00:00:00

abstract：:Due to the furanocoumarin compounds in the fruit, the production and consumption of grapefruit have been affected in the past decades since the 'grapefruit juice effect' was declared. To provide elite germplasm and obtain knowledge for future citrus breeding programs, the contents of 4 furanocoumarin monomers (FCMs) i...

journal_title：Food chemistry

authors： Xu J,Ma L,Jiang D,Zhu S,Yan F,Xie Y,Xie Z,Guo W,Deng X

更新日期：2015-11-15 00:00:00

abstract：:Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik., Phaseolus vulgaris L. and Cicer arietinum L. after soaking, boiling and digestio...

journal_title：Food chemistry

authors： Giusti F,Capuano E,Sagratini G,Pellegrini N

更新日期：2019-07-01 00:00:00

abstract：:Quercetin, the primary dietary flavonol, exerts a strong inhibitory effect on calcineurin (CN), a unique Ca(2+)/calmodulin-dependent serine/threonine protein phosphatase. Using fluorescence spectroscopy (FS) we showed quercetin strongly bound to calcineurin catalytic subunit (CNA) with a ratio of 1:1; we also showed t...

journal_title：Food chemistry

authors： Lei H,Luo J,Tong L,Peng LQ,Qi Y,Jia ZG,Wei Q

更新日期：2011-08-01 00:00:00

abstract：:Hot water is an easily implementable process for polyphenols extraction. To evaluate the effect of this process on apple pomace, the overall polyphenolic composition was assessed before and after hot water extraction, followed by extractions with aqueous/organic solutions. As determined by UHPLC-DAD, flavan-3-ols were...

journal_title：Food chemistry

authors： Fernandes PAR,Le Bourvellec C,Renard CMGC,Nunes FM,Bastos R,Coelho E,Wessel DF,Coimbra MA,Cardoso SM

更新日期：2019-10-01 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

authors： Xing H,Zhang X,Yang Q,Liu R,Bao Z,Su B,Yang Y,Ren Q

更新日期：2014-01-15 00:00:00

abstract：:Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than ...

journal_title：Food chemistry

authors： Liu M,Huan F,Li M,Han T,Xia F,Yang Y,Liu Q,Chen G,Cao M,Liu G

更新日期：2021-05-15 00:00:00

abstract：:This study provides information on the variation of anthocyanin and flavonol contents and composition in 32 black and 12 redcurrant varieties, as well as flavonol contents and composition in two green-fruited blackcurrant (green currant) and one white currant varieties conserved in a national ex situ germplasm field c...

journal_title：Food chemistry

authors： Mattila PH,Hellström J,Karhu S,Pihlava JM,Veteläinen M

更新日期：2016-08-01 00:00:00

abstract：:A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T=30, 60 and...

journal_title：Food chemistry

authors： Coffigniez F,Briffaz A,Mestres C,Alter P,Durand N,Bohuon P

更新日期：2018-03-01 00:00:00

abstract：:Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor controlling the quality of dark tea. It involves a series of reactions that modify ...

journal_title：Food chemistry

authors： Zhu MZ,Li N,Zhou F,Ouyang J,Lu DM,Xu W,Li J,Lin HY,Zhang Z,Xiao JB,Wang KB,Huang JA,Liu ZH,Wu JL

更新日期：2020-05-15 00:00:00

abstract：:Effects of different levels of rutin (0, 10, 50, 100 and 200 μmol/g protein) on the conformational changes and gel properties of myofibrillar protein (MP) were investigated. Rutin at 200 μmol/g caused the greatest carbonyl content. The incorporation of rutin caused the losses of thiol, free amine and α-helix contents,...

journal_title：Food chemistry

authors： Jia N,Zhang F,Liu Q,Wang L,Lin S,Liu D

更新日期：2019-12-15 00:00:00

abstract：:This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile fea...

journal_title：Food chemistry

authors： Júnior MM,de Oliveira TP,Gonçalves OH,Leimann FV,Medeiros Marques LL,Fuchs RHB,Cardoso FAR,Droval AA

更新日期：2019-12-01 00:00:00

abstract：:Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme...

journal_title：Food chemistry

authors： Janković B,Manić N

更新日期：2021-05-01 00:00:00

abstract：:There is increasing evidence that whey protein isolates (WPI), can be utilised to encapsulate and protect bioactive substances, including lactic acid bacteria, due to their physicochemical properties. However, little is known about what happens in the immediate vicinity of the cells. This study examined the protective...

journal_title：Food chemistry

authors： Khem S,Small DM,May BK

更新日期：2016-01-01 00:00:00

abstract：:Octenylsuccinic anhydride (OSA)-modified starches with a low (0.018) and high (0.092) degree of substitution (DS) were prepared from granular native waxy maize starch in aqueous slurry. The position of OS substituents along the starch chains was investigated by enzyme hydrolysis followed by chromatographic analysis. N...

journal_title：Food chemistry

authors： Bai Y,Kaufman RC,Wilson JD,Shi YC

更新日期：2014-06-15 00:00:00

abstract：:The ripeness of a grape is critical to berry composition and to the resultant wine. For wineries with a single cultivar occupying an extensive area, the total soluble solid of grapes can range from 22°Brix to 28°Brix. Accordingly, the influence of different harvest dates (ripeness) on berry compositions and on the res...

journal_title：Food chemistry

authors： Gao XT,Li HQ,Wang Y,Peng WT,Chen W,Cai XD,Li SD,He F,Duan CQ,Wang J

更新日期：2019-09-15 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

authors： Ríos-Reina R,Elcoroaristizabal S,Ocaña-González JA,García-González DL,Amigo JM,Callejón RM

更新日期：2017-09-01 00:00:00

abstract：:Starches extracted from wrinkled (WP) and smooth (SP) peas were treated using β-amylase (B) alone and also with a combination of β-amylase and transglucosidase (BT). After enzymatic treatment, the proportions of slowly digested starch in WP-B, WP-BT, SP-B and SP-BT samples were increased by 6%, 9%, 9% and 12%, respect...

journal_title：Food chemistry

authors： Shi M,Zhang Z,Yu S,Wang K,Gilbert RG,Gao Q

更新日期：2014-12-01 00:00:00