The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules.

abstract：:Studies have shown that AITC can effectively control pathogenic fungi, which cause fruits and vegetables decay and rotting during storage. However, because of its strong irritant, AITC has not been conveniently used in fruits and vegetables preservation. Microencapsulation techniques may solve this problem. Up to 2% (...

journal_title：Food chemistry

authors： Wu H,Xue N,Hou CL,Feng JT,Zhang X

更新日期：2015-05-15 00:00:00

abstract：:In this paper, a Fourier Transform Raman spectroscopy method, to authenticate the provenience of wine, for food traceability applications was developed. In particular, due to the specific chemical fingerprint of the Raman spectrum, it was possible to discriminate different wines produced in the Piedmont area (North We...

journal_title：Food chemistry

authors： Mandrile L,Zeppa G,Giovannozzi AM,Rossi AM

更新日期：2016-11-15 00:00:00

abstract：:A fast and simple analytical method was developed and characterized for the determination of aflatoxins (B1, B2, G1 and G2) in rice. The procedure is based on a simple solid-liquid extraction without further clean-up, and analysis by ultra-high performance liquid chromatography coupled with fluorescence detection. Flu...

journal_title：Food chemistry

authors： Huertas-Pérez JF,Arroyo-Manzanares N,Hitzler D,Castro-Guerrero FG,Gámiz-Gracia L,García-Campaña AM

更新日期：2018-04-15 00:00:00

abstract：:Direct competitive enzyme-linked immunosorbent assay (ELISA) for 2,4-dichlorophenoxyacetic acid (2,4-D) was developed. Varying the concentrations of monoclonal anti-2,4-D-antibody and the conjugate of soybean peroxidase and 2,4-D the conditions of ELISA performance were optimised. The chemiluminescent method based on ...

journal_title：Food chemistry

authors： Vdovenko MM,Stepanova AS,Eremin SA,Van Cuong N,Uskova NA,Yu Sakharov I

更新日期：2013-11-15 00:00:00

abstract：:The study concentrated on changes in certain biochemical parameters of polyphenol oxidase (PPO) from lettuce leaves caused by dl-β-amino-n-butyric acid (BABA) elicitation. PPO from control plants demonstrated the highest affinity toward catechol, whereas PPO from BABA-elicited lettuce showed the highest affinity to 4-...

journal_title：Food chemistry

authors： Złotek U,Gawlik-Dziki U

更新日期：2015-02-01 00:00:00

abstract：:The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy ...

journal_title：Food chemistry

authors： Guo Q,Li T,Qu Y,Wang X,Liu L,Liu H,Wang Q

更新日期：2021-05-15 00:00:00

abstract：:To determine which cabbage head tissues are useful for evaluating freshness using spectroscopic technology, we stored wrapped and unwrapped cabbage heads for up to 30 d, and measured visible and near infrared spectra (420-2500 nm) of the 1st-10th leaf layers and cores. We found that spectral changes in leaves were aff...

journal_title：Food chemistry

authors： Nakajima S,Genkawa T,Miyamoto A,Ikehata A

更新日期：2021-03-01 00:00:00

abstract：:Phenolic compounds are a large class of plant secondary metabolites with various health-promoting effects, and are known for their structural diversity. Therefore, high efficiency characterization of phenolic profiles is of key importance in identifying their potential bioactivity. In the present study, Global Natural...

journal_title：Food chemistry

authors： Lyu Q,Kuo TH,Sun C,Chen K,Hsu CC,Li X

更新日期：2019-06-01 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

authors： Fernando N,Panozzo J,Tausz M,Norton R,Fitzgerald G,Khan A,Seneweera S

更新日期：2015-03-01 00:00:00

abstract：:A rapid, effective and ecofriendly method for sensitive screening and quantification of 72 pesticides residue in fruits and vegetables, by microwave-assisted extraction (MAE) followed by dispersive solid-phase extraction (d-SPE), retention time locked (RTL) capillary gas-chromatographic separation in trace ion mode ma...

journal_title：Food chemistry

authors： Satpathy G,Tyagi YK,Gupta RK

更新日期：2011-08-01 00:00:00

abstract：:Camelid α-lactalbumin is the only known protein that can undergo nonenzymatic deamidation on two Asn residues. This leads to the generation of a mixture of unusual isoAsp and d-Asp residues that may impact health. The effect of deamidation on camel α-lactalbumin instability was investigated. Circular dichroism showed ...

journal_title：Food chemistry

authors： Si Ahmed Zennia S,Mati A,Charron C,Cakir-Kiefer C,Kriznik A,Girardet JM

更新日期：2019-09-01 00:00:00

abstract：:Freeze-thaw cycles (FTC) pretreatment was employed before the vacuum freeze-drying of garlic slices, aimed at improving the drying process and the quality of the end product. Cell viability, water status, internal structure, flavor, chemical composition and thermogravimetric of garlic samples were evaluated. The resul...

journal_title：Food chemistry

authors： Feng Y,Ping Tan C,Zhou C,Yagoub AEA,Xu B,Sun Y,Ma H,Xu X,Yu X

更新日期：2020-09-15 00:00:00

abstract：:Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity dryi...

journal_title：Food chemistry

authors： Feng Y,Xu B,ElGasim A Yagoub A,Ma H,Sun Y,Xu X,Yu X,Zhou C

更新日期：2021-05-01 00:00:00

abstract：:There has been increasing recent concern about the agricultural use of organophosphorus pesticides. A rapid and sensitive fluorescence assay for the detection of three organophosphorus pesticides has therefore been developed using 6-carboxy-fluorescein labeling aptamer as the probe and functionalized magnetic nanopart...

journal_title：Food chemistry

authors： Jiang M,Chen C,He J,Zhang H,Xu Z

更新日期：2020-03-01 00:00:00

abstract：:In this work, a duplex PCR-Enzyme Linked Oligonucleotide Assay (ELONA) is reported for the sensitive and reliable detection of pork adulteration in beef and chicken products, two of the most widely consumed meat types in the world. The strategy relies on the use of species-specific tailed primers for duplex amplificat...

journal_title：Food chemistry

authors： Skouridou V,Tomaso H,Rau J,Bashammakh AS,El-Shahawi MS,Alyoubi AO,O'Sullivan CK

更新日期：2019-07-30 00:00:00

abstract：:We presented a novel nanoUPLC-MS(E) workflow method that has potential to identify origin of gelatin in some dairy products; yoghurt, cheese and ice cream. In this study, the method was performed in two steps. In the first step, gelatin was extracted from these products before the MS-sample preparation. In the second ...

journal_title：Food chemistry

authors： Yilmaz MT,Kesmen Z,Baykal B,Sagdic O,Kulen O,Kacar O,Yetim H,Baykal AT

更新日期：2013-12-01 00:00:00

abstract：:The objective of this study was to characterize a plant origin β-glucosidase from black plum seeds and identify its conformational changes in twenty-six imidazolium- and amino acid-based ionic liquids (ILs). The results revealed that the purified 60 kDa enzyme was monomeric in nature, maximally active at 55 °C and pH ...

journal_title：Food chemistry

authors： Bi Y,Zhu C,Wang Z,Luo H,Fu R,Zhao X,Zhao X,Jiang L

更新日期：2019-02-15 00:00:00

abstract：:The main subsidiary color of structure in Food Red No. 106 (R106) was identified to be a desethyl derivative (R106-SubA). High-performance liquid chromatography (HPLC) was performed for the quantitative determination of benzaldehyde-2,4-disulfonic acid, N,N-diethyl-m-aminophenol, leuco acid, pyrone acid, R106-SubA, et...

journal_title：Food chemistry

authors： Tatebe C,Ohtsuki T,Fujita T,Nishiyama K,Itoh S,Sugimoto N,Kubota H,Tada A,Sato K,Akiyama H

更新日期：2017-12-15 00:00:00

abstract：:Germination of seven selected commercially important grains was studied to establish its effects on the nutritional and chemical composition. The changes in the concentration of the nutrients, bioactive compounds and the inhibitory effect of extracts on α-glucosidase and α-amylase activities were investigated. These w...

journal_title：Food chemistry

authors： Donkor ON,Stojanovska L,Ginn P,Ashton J,Vasiljevic T

更新日期：2012-12-01 00:00:00

abstract：:As an environmentally friendly approach for fruit quality improvement, the effect of preharvest UV-C on the physiology of strawberry fruit during postharvest storage remains to be assessed. Strawberry fruit developed with supplementary UV-C were stored at room temperature for 2 weeks. Preharvest UV-C attenuated fruit ...

journal_title：Food chemistry

authors： Xu Y,Charles MT,Luo Z,Mimee B,Tong Z,Roussel D,Rolland D,Véronneau PY

更新日期：2019-11-30 00:00:00

abstract：:Microalgae are good crops to produce natural pigments because of their high growth rates. Tropical zones are better locations than temperate areas for microalgal cultivation because they have longer duration of daylight and more stable temperatures throughout the year, but the high temperatures pose a challenge to mic...

journal_title：Food chemistry

authors： Hu CW,Chuang LT,Yu PC,Chen CN

更新日期：2013-06-15 00:00:00

abstract：:The main controversy about the DF definition, adopted by the commission of Codex Alimentarius, refers to the inclusion of carbohydrates of 3-9 degrees of polymerisation (DP), decision which may be made individually by the authorities of each country. Due to the possibility of having two definitions and the negative im...

journal_title：Food chemistry

authors： de Menezes EW,Giuntini EB,Dan MC,Sardá FA,Lajolo FM

更新日期：2013-10-01 00:00:00

abstract：:Enhancement of hyaluronic acid (HA) production by Streptococcus zooepidemicus through increasing oxygen transfer rate via degradation of HA by hyaluronidase was investigated. Dissolved oxygen (DO) level became a limiting factor for HA production during 8-16h, and thus hyaluronidase (0.05, 0.10, 0.15, 0.20, 0.25g/l) wa...

journal_title：Food chemistry

authors： Liu L,Du G,Chen J,Wang M,Sun J

更新日期：2008-10-15 00:00:00

abstract：:The purpose of this study was to investigate the impact of ozonation process on the level of oxidative stress markers in raspberries stored at room temperature. Raspberry fruit was ozonated with an ozone concentration of 8-10 ppm for 30 min, every 12 h, for 72 h of storage at room temperature. Research showed that ozo...

journal_title：Food chemistry

authors： Piechowiak T,Balawejder M

更新日期：2019-11-15 00:00:00

abstract：:We assessed the effects of postharvest exogenous melatonin (50,100 and 150 µmol L-1) on the senescence and quality of sweet cherries during storage at 0 ± 0.5 °C. Melatonin treatment decreased decay incidence, respiration rate, and weight loss. It delayed the degradation of firmness, lightness, saturation, hue angle, ...

journal_title：Food chemistry

authors： Wang F,Zhang X,Yang Q,Zhao Q

更新日期：2019-12-15 00:00:00

abstract：:The physicochemical and functional properties of tree peony seed protein were investigated. Tree peony seed protein with a favourable amino acid profile was composed of a 60kDa protein with two subunits of 38 and 23kDa. The isoelectric points of the two subunits were 3.6 and 9.0. Moreover, acid-Schiff staining indicat...

journal_title：Food chemistry

authors： Gao LL,Li YQ,Wang ZS,Sun GJ,Qi XM,Mo HZ

更新日期：2018-02-01 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

authors： Zou X,Guo Z,Jin Q,Huang J,Cheong L,Xu X,Wang X

更新日期：2015-10-15 00:00:00

abstract：:This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concen...

journal_title：Food chemistry

authors： Seraglio SKT,Bergamo G,Brugnerotto P,Gonzaga LV,Fett R,Costa ACO

更新日期：2021-05-01 00:00:00

abstract：:A rapid and sensitive method was developed for the determination of 50 herbicides in cereal grain by ultra-performance liquid chromatography-electrospray ionization-mass spectrometry (UPLC-ESI-MS). Using acetonitrile effectively extracted 22 kinds of triazine and other basic herbicides, and using 90:10 v/v acetonitril...

journal_title：Food chemistry

authors： Dong X,Liang S,Shi Z,Sun H

更新日期：2016-02-01 00:00:00

abstract：:The present study investigated the effects of azuki bean (Vigna angularis) extract (VAE) on the progress of atopic dermatitis (AD)-like skin lesions in NC/Nga mice induced by 1-chloro-2,4-dinitrobenzene. The efficacy of VAE in NC/Nga mice was determined by measuring gross and histological skin lesions, serum IgE level...

journal_title：Food chemistry

authors： Collantes TM,Rho MC,Kwon HJ,Jung BG,Alfajaro MM,Kim DS,Kim HJ,Hosmillo M,Park JG,Son KY,Park SI,Kang MI,Park SJ,Lee SW,Lee WS,Cho KO

更新日期：2012-06-01 00:00:00