Abstract：
:It was evaluated the physiological aspects of the cagaita (Eugenia dysenterica) development, from anthesis to ripening. The fruits have been subjected to physical and chemical analysis during the fruit life cycle. The total fruit development comprised 37days. There was a steady increase in the total mass of the fruits and significant increase in transverse and longitudinal diameter, adjusting the double sigmoidal behavior in response to changes in the time. From the 23rd DAA, it was observed the beginning of loss of firmness, increase in total and soluble pectin content and a decrease in starch content. It occurred degradation of total chlorophyll and unmasking of carotenoids from 31st days after anthesis. A decrease in pH and, therefore, increase in acidity, low soluble solids content. The sucrose content was extremely low during the cycle. At the end of development, the respiratory and ethylene production peak was observed, suggesting climacteric behavior.
journal_name
Food Chemjournal_title
Food chemistryauthors
da Silva MMM,da Silva EP,da Silva FA,Ogando FIB,de Aguiar CL,Damiani Cdoi
10.1016/j.foodchem.2016.08.054subject
Has Abstractpub_date
2017-02-15 00:00:00pages
74-80eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31294-8journal_volume
217pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:To expound the copigmentation effects of phenolics on blackberry wine residue anthocyanins (BWRA), the color and stability of BWRA with storage, thermal, light and oxidation treatments were evaluated by chromaticity, kinetics and structural simulation analysis. Results indicated that phenolic acids showed preferable c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.103
更新日期：2019-03-01 00:00:00
abstract：:The aim of the study was to investigate the effect on the antioxidant properties and sensory value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and bioavailability in vitro the human gastrointestinal tract model was used. OS contained mastication-extractable quercetin (4.6 mg/g). ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.151
更新日期：2013-06-01 00:00:00
abstract：:Food safety issues are a great concern of the international community. Many methods to analyze and detect food contaminants have been widely researched because both biological and chemical contaminants in food can cause severe damage to human health. Several adsorbent materials have been utilized in the complicated pr...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2020.127255
更新日期：2020-11-15 00:00:00
abstract：:The potential for 42 different polyphenols found in Vaccinium fruits to bind to peanut allergen Ara h 2 and inhibit IgE binding epitopes was investigated using cheminformatics techniques. Out of 12 predicted binders, delphinidin-3-glucoside, cyanidin-3-glucoside, procyanidin C1, and chlorogenic acid were further evalu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.081
更新日期：2019-06-30 00:00:00
abstract：:The effects of mulberry anthocyanins (MAs) on the digestibility of whey proteins (WP) in freshly-prepared and stored energy balls were studied. Results showed that MAs increased digestibility of the energy balls by increasing their hydrolysis-degree, soluble peptides-fractions, and decreasing their particle's size and...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128805
更新日期：2020-12-04 00:00:00
abstract：:The aim of this study was to evaluate the role of glucose transporter-4 (GLUT4) in the anti-diabetic effects of methanol, hexane and dichloromethane extracts of the aerial parts of Ocimum basilicum (OB) and to analyze their phytochemical composition. Phytochemical analysis of the three extracts by GC/MS using the sily...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.10.044
更新日期：2016-04-01 00:00:00
abstract：:Infant formula products are predominantly manufactured using cow milk protein; goat milk also provides a suitable protein source. In this study, we directly compared cow and goat milk protein digestion using pH and enzyme conditions to simulate infant gastric conditions. Generated peptides, identified using liquid chr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.065
更新日期：2019-03-15 00:00:00
abstract：:In this study, we successfully characterised the phenolic profiles of Sarcandra glabra (Thunb.) Nakai by high-performance liquid chromatography (HPLC) fingerprinting analyses and mass spectrometry (MS) identification. We first established a specific and valid HPLC approach for fingerprint analysis of S. glabra based o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.12.027
更新日期：2013-06-15 00:00:00
abstract：:Sudan I is a carcinogenic industrial azo-dye, forbidden for use in food. However, it has been detected in food on several occasions, such as in paprika, used in animal husbandry to enhance egg yolk colour. Therefore, an animal experiment was designed to simulate the transfer of Sudan I to eggs after its unintentional ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.156
更新日期：2018-01-15 00:00:00
abstract：:The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this reg...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.135
更新日期：2016-12-01 00:00:00
abstract：:Normand cull-cows received a diet enriched in n-3 polyunsaturated fatty acids (PUFA), known to enhance nutritional quality, but to decrease beef lipid stability. Half of the cows received a supplementation of vitamin E and plant extracts rich in polyphenols during the finishing period. Half of each feeding group was s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125668
更新日期：2020-03-30 00:00:00
abstract：:Xanthohumol (XN) and related prenylflavonoids are the main bioactive components of hops (Humulus lupulus L.). The current work is to investigate the use of high-speed counter-current chromatography (HSCCC) in search for high isolation of xanthohumol from hops. A solvent system consisted of n-hexane-ethyl acetate-metha...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.10.098
更新日期：2012-05-01 00:00:00
abstract：:The hepatoprotective activity of ethanol extract of Ganoderma lucidum (GLE) in alcohol-induced liver injury in mice was investigated. HPLC coupled with photo-diode array detector and electrospray ionization-mass spectrometry was used to analyze the major triterpenoids in GLE. The effects of GLE on hepatoprotection wer...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.115
更新日期：2019-01-15 00:00:00
abstract：:The aim of this study was to increase the baked flavour of low-acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution to the flavour of potato products and are formed alongside acrylamide in the Maillard reaction. However, the Maillard reaction can be directed in favour of aroma fo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128024
更新日期：2021-03-01 00:00:00
abstract：:Lactoferrin (LF) and osteopontin (OPN), multifunctional proteins involved in cell proliferation, can form a complex. LF binds iron, whereas OPN binds calcium. We investigated whether iron- and calcium-binding influences complex formation and the pro-proliferation property of the LF-OPN complex, and the mechanism behin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125919
更新日期：2020-04-25 00:00:00
abstract：:Sweet bell pepper is a perfect source of flavonoids and carotenoids. Some experiments indicated that fresh organic vegetables contained more of these bioactive compounds in comparison to the conventional ones. It could be expected that pickled organic vegetables also contain more antioxidant compounds. The aim of this...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.052
更新日期：2019-04-25 00:00:00
abstract：:This study was carried out to evaluate the shelf life, chemical quality and sensory attributes of salmon slices treated by dipping in 2.5% aqueous solution of sodium acetate (NaA), sodium lactate (NaL), or sodium citrate (NaC) during refrigerated storage at 1 degrees C. The chemical analyses demonstrated significant r...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2006.02.019
更新日期：2007-01-01 00:00:00
abstract：:This study aimed at investigating two strategies to enhance the bioaccessibility of phenolic compounds from whole-wheat breads: enzymatic bioprocessing and addition of green coffee infusion. Although both strategies had a significant effect on increasing the contents of total soluble phenolic compounds in breads, the ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127473
更新日期：2020-12-15 00:00:00
abstract：:Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC-MS followed by evaluation of the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.123
更新日期：2017-01-01 00:00:00
abstract：:A confirmatory high performance liquid chromatography method for the determination of six penicillin antibiotics and three amphenicol antibiotics in gilthead seabream (Sparus Aurata) tissue was developed. Ampicillin (AMP), penicillin G (PG), penicillin V (PV), oxacillin (OXA), cloxacillin (CLO), dicloxacillin (DICLO),...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.044
更新日期：2013-02-15 00:00:00
abstract：:The commercial STREAMLINE Direct HST adsorbent was employed to investigate the adsorption characteristics of lysozyme in complex chicken egg white (CEW). The effects of operating parameters, including adsorption pH, ionic strength, and hydrophobicity of liquids on binding capacity, were examined using a well-mixed con...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.050
更新日期：2019-01-30 00:00:00
abstract：:Pterostilbene, found in grapes and berries, exhibits pleiotropic effects, including anti-inflammatory, antioxidant, and anti-proliferative activities. This study was conducted to investigate the effect of pterostilbene on liver fibrosis and the potential underlying mechanism for such effect. Sprague-Dawley rats were i...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.094
更新日期：2013-06-01 00:00:00
abstract：:Influence of heat pump drying (HP at 40, 45 and 50 °C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.152
更新日期：2019-09-01 00:00:00
abstract：:Lipids are hydrophobic metabolites implicated in tea flavor quality. Understanding their transformations during tea manufacture is of particular interest. To date, the detailed lipid composition and variations during green tea manufacture are largely unknown. Herein, we performed a comprehensive characterization of th...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128114
更新日期：2021-03-01 00:00:00
abstract：:In this study, a novel ultra-performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS/MS)-guidance strategy was proposed for preparation of sulfur-containing derivatives in sulfur-fumigated edible herbs. Being versatile in both chromatographic separation and mass spectro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.151
更新日期：2018-04-25 00:00:00
abstract：:Sweet taste is a cue for calorie-rich food and is innately attractive to animals, including humans. In the context of modern diets, attraction to sweetness presents a significant challenge to human health. Most known sugars and sweeteners bind to the Venus Fly Trap domain of T1R2 subunit of the sweet taste heterodimer...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126286
更新日期：2020-06-15 00:00:00
abstract：:Screen-printed glucose, ethanol and fructose biosensors, coupled with portable instrumentation, and their application to monitor micro-alcoholic fermentations (micro-ALFs) in red wine is described. For the fabrication of glucose and ethanol biosensors, graphite screen-printed sensors modified with Prussian Blue were c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.01.008
更新日期：2011-07-15 00:00:00
abstract：:Goat milk oligosaccharides represent an unexplored multi-functional ingredient for the dairy industry. Here, we qualitatively and quantitatively compared the N/O-glycome at different lactation stages via online hydrophilic interaction chromatography-tandem mass spectrometry. Complex N-glycans and high mannose N-glycan...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128221
更新日期：2021-04-16 00:00:00
abstract：:Seven new antioxidants derived from natural or synthetic phenols have been designed as alternatives to BHT and BHA antioxidants. Influence of various substituents at the ortho, meta and para positions of the aromatic core of phenols on the bond dissociation enthalpy of the ArO-H bond was evaluated using a DFT method B...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.09.007
更新日期：2016-04-01 00:00:00
abstract：:Tea contains characteristic volatile organic compounds, polyphenols, caffeine and catechins, and is therefore among the most widely consumed beverages all over the world. In this study, fresh Jukro tea leaves collected from Damyang-gun (Jeollanam-do) at 40, 60 and 90day growth stages, were semi-fermented. The volatile...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.184
更新日期：2017-03-15 00:00:00
