Highly selective and sensitive determination of several antioxidants in human breast milk using high-performance liquid chromatography based on Ag(III) complex chemiluminescence detection.

abstract：:Zwitterionic hydrophilic interaction liquid chromatography (ZIC-HILIC) material was used as solid-phase extraction sorbent for purification of phospholipids from Hypophthalmichthys nobilis. The conditions were optimized to be pH 6, flow rate 2.0mL·min(-1), loading breakthrough volume ⩽5mL, and eluting solvent 5mL. Aft...

journal_title：Food chemistry

authors： Jin R,Li L,Feng J,Dai Z,Huang YW,Shen Q

更新日期：2017-02-01 00:00:00

abstract：:The potential of intrinsic fluorescence and principal component analysis (PCA) to characterize the antioxidant capacity of soy protein hydrolysates (SPH) during sequential ultrafiltration (UF) and nanofiltration (NF) was evaluated. SPH was obtained by enzymatic hydrolysis of soy protein isolate. Antioxidant capacity w...

journal_title：Food chemistry

authors： Ranamukhaarachchi SA,Peiris RH,Moresoli C

更新日期：2017-02-15 00:00:00

abstract：:One of the contributing factors to generation of off-flavours in soy protein isolate (SPI) during storage is autoxidation of residual amounts of phospholipids present in SPI. Thus, removal of phospholipids from SPI is a likely first step to improve its flavour stability and enhanced utilisation of SPI in food products...

journal_title：Food chemistry

authors： Arora A,Damodaran S

更新日期：2011-08-01 00:00:00

abstract：:A polyphenol oxidase was purified and characterised from leaves of the common spiderflower. Purification sequentially with ammonium sulphate, dialysis, DEAE-Sepharose ion-exchange chromatography and Sephadex G-75 gel filtration chromatography resulted in 37.8-fold enrichment in the specific activity and 44.3% recovery...

journal_title：Food chemistry

authors： Gao ZJ,Liu JB,Xiao XG

更新日期：2011-12-01 00:00:00

abstract：:The shelf life of milk and its products is strongly influenced by the quality of raw milk. Several bacteria present in raw milk can produce proteases: among them, those from psychotropic microorganisms (e.g. Bacillus subtilis), which produce enzymes under refrigeration, cause the most serious problem. The interaction ...

journal_title：Food chemistry

authors： Palomba R,Formisano G,Arrichiello A,Auriemma G,Sarubbi F

更新日期：2017-04-15 00:00:00

abstract：:Differences in the content of sugars, organic acids, total phenolics and antioxidative activity have been evaluated among three different elderberry species (Sambucus nigra, Sambucus cerulea, Sambucus javanica) and seven interspecific hybrids. The highest content of sugars has been determined in the fruits of JA×CER h...

journal_title：Food chemistry

authors： Mikulic-Petkovsek M,Ivancic A,Schmitzer V,Veberic R,Stampar F

更新日期：2016-06-01 00:00:00

abstract：:Polyphenol oxidase (PPO) was extracted and characterized from high-bush blueberries. PPO showed an optimum activity at pH 6.1-6.3 and 35°C, with the enzyme showing significant activity over a wide temperature range (25-60°C). Catechol was the most readily oxidized substrate followed by 4-methylcatechol, DL-DOPA, and d...

journal_title：Food chemistry

authors： Siddiq M,Dolan KD

更新日期：2017-03-01 00:00:00

abstract：:The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among esters were investigated in this study. 24 esters were identified by Gas chromatography-olfactometry (GC-O) and Gas Chromatography-Mass Spectrometer (GC-MS). According to addition/omission analysis, seven volatile compounds amon...

journal_title：Food chemistry

authors： Niu Y,Wang P,Xiao Z,Zhu J,Sun X,Wang R

更新日期：2019-03-01 00:00:00

abstract：:This study considered the effect of low energy microwave assisted freezing (MAF) on freezing time and quality attributes (microstructure, texture, drip loss and colour) of apple and potato. MAF of apples and potatoes was performed by applying constant microwave (MW) power (167 W/kg) and pulsed MW power (500 and 667 W/...

journal_title：Food chemistry

authors： Jha PK,Chevallier S,Xanthakis E,Jury V,Le-Bail A

更新日期：2020-03-30 00:00:00

abstract：:In this work for the first time the physicochemical and thermal properties of guanidinoacetic acid (GAA) and its aqueous solutions have been performed to test for its viability as a potential dietary supplement. Thermal stability, viscosity, solubility and experimental density are determined. From measured densities t...

journal_title：Food chemistry

authors： Vraneš M,Ostojić S,Tot A,Papović S,Gadžurić S

更新日期：2017-12-15 00:00:00

abstract：:The extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm(2), extraction temperature of 66.71°C, and sonicati...

journal_title：Food chemistry

authors： Wang W,Ma X,Xu Y,Cao Y,Jiang Z,Ding T,Ye X,Liu D

更新日期：2015-07-01 00:00:00

abstract：:Starch is a major determinant of the glycemic responses elicited by our diets, but the exact contribution of the two main amylolytic enzymes (salivary and pancreatic α-amylases) remains a matter of debate. Our aim was to investigate the contribution of the oral, gastric and intestinal phases to the hydrolysis of starc...

journal_title：Food chemistry

authors： Freitas D,Le Feunteun S

更新日期：2019-02-15 00:00:00

abstract：:After carboxylic acid deamidation upon heating (CADH), wheat gluten still contains a total of ∼10% insoluble fractions, of which ∼10% is starch, which depreciate the values of wheat gluten. To elucidate gluten-starch interactions and their role in the deamidation behavior of gluten, the macrostructural characteristics...

journal_title：Food chemistry

authors： Liao L,Zhang FL,Lin WJ,Li ZF,Yang JY,Hwa Park K,Ni L,Liu P

更新日期：2019-06-15 00:00:00

abstract：:A reliable and highly sensitive screening method based on liquid chromatography coupled withtriple-quadrupoleelectrospray tandemmass spectrometry (LC-MS/MS) analysis has been developed for the detection and quantification of three veterinary drugs, including buparvaquone, nystatin, and etomidate impurity B CRS. The te...

journal_title：Food chemistry

authors： Zhang D,Park JA,Abd El-Aty AM,Kim SK,Cho SH,Wang Y,Shim JH,Jeong JH,Shin SC,Kim JS,Chang BJ,Shin HC

更新日期：2017-12-15 00:00:00

abstract：:Simultaneous determination of multiclass illegal dyes possessing different chemical properties is difficult. By using LC-MS/MS via negative/positive ion switching mode, an efficient and fast multi-residual method for simultaneous determination of multiclass 52 illegal dyes with different acidic-basic properties in foo...

journal_title：Food chemistry

authors： Hu Z,Qi P,Wang N,Zhou QQ,Lin ZH,Chen YZ,Mao XW,Jiang JJ,Li C

更新日期：2020-03-30 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

authors： Zhang L,Li Q,Jia S,Huang Z,Luo Y

更新日期：2018-04-25 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

authors： Topuz A,Dincer C,Ozdemir KS,Feng H,Kushad M

更新日期：2011-12-01 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：:Lipids are very important for human health and milk is a rich dietary source of lipids. In this study, the lipid content in three types of milk (goat, soy and bovine) were determined by using UPLC-Q-Exactive Orbitrap Mass Spectrometry. A total of 13 classes of lipids (including Cer, SM, LPC, PC, PE, DG, TG, PA, PG, PI...

journal_title：Food chemistry

authors： Li Q,Zhao Y,Zhu D,Pang X,Liu Y,Frew R,Chen G

更新日期：2017-06-01 00:00:00

abstract：:Estimates of quantitative proteomic distance between populations have not been reported to date. Here, quantitative proteomic distances between three Spanish bovine breeds (Asturiana de los Valles, AV; Retinta, RE; and Rubia Gallega, RG) were estimated from two-dimensional electrophoresis profiles of meat samples of l...

journal_title：Food chemistry

authors： Rodríguez-Vázquez R,Mato A,López-Pedrouso M,Franco D,Sentandreu MA,Zapata C

更新日期：2020-06-15 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

authors： Bauer A,Jesús F,Gómez Ramos MJ,Lozano A,Fernández-Alba AR

更新日期：2019-10-15 00:00:00

abstract：:Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, whic...

journal_title：Food chemistry

authors： Li B,Zhang Y,Xu F,Khan MR,Zhang Y,Huang C,Zhu K,Tan L,Chu Z,Liu A

更新日期：2021-01-30 00:00:00

abstract：:The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated...

journal_title：Food chemistry

authors： Reboredo-Rodríguez P,González-Barreiro C,Cancho-Grande B,Simal-Gándara J

更新日期：2014-09-01 00:00:00

abstract：:A novel copper hydroxy phosphate@MOF composite DMP-Cu decorated by 2, 5-dimercapto-1, 3, 4-thiadiazol was facilely prepared and characterized. A dispersive SPE strategy using DMP-Cu as adsorbent combined with atomic fluorescence spectroscopy was developed for the selective capture of trace total mercury in rice sample...

journal_title：Food chemistry

authors： Song C,Zhang Y,Li X,Ouyang G,Cui J,Zhang L,Yu A,Zhang S,Cui Y

更新日期：2021-05-01 00:00:00

abstract：:The crystallization of amorphous sucrose in food products can greatly affect the quality of foods. This study investigated the effects of polyphenols on the crystallization of amorphous sucrose lyophiles. Monoglycosylated, polyglycosylated, and aglycones with differing polyphenol backbones were studied, in addition to...

journal_title：Food chemistry

authors： Voelker AL,Felten C,Taylor LS,Mauer LJ

更新日期：2021-02-15 00:00:00

abstract：:Fourier transform near infrared (FT-NIR) spectroscopy is an analytical procedure generally used to detect organic compounds in food. In this work the ability to predict fumonisin B(1)+B(2) contents in corn meal using an FT-NIR spectrophotometer, equipped with an integration sphere, was assessed. A total of 143 corn me...

journal_title：Food chemistry

authors： Gaspardo B,Del Zotto S,Torelli E,Cividino SR,Firrao G,Della Riccia G,Stefanon B

更新日期：2012-12-01 00:00:00

abstract：:Relevant evidence of rice quality responses to increased temperatures under field condition has been obtained in our previous study. Understanding the intrinsic mechanism of increased temperatures and fertilizer treatment in regulating rice quality formation will be contributed to the development of mitigation measure...

journal_title：Food chemistry

authors： Tang S,Zhang H,Liu W,Dou Z,Zhou Q,Chen W,Wang S,Ding Y

更新日期：2019-03-30 00:00:00

abstract：:The aglycones of vicine and convicine, divicine and isouramil, are the causative agents of favism and, therefore, should be analysed along with vicine and convicine in research seeking to eliminate them. This study investigated the stability of the aglycones produced by hydrolysis with β-glucosidase. Reversed-phase, h...

journal_title：Food chemistry

authors： Pulkkinen M,Zhou X,Lampi AM,Piironen V

更新日期：2016-12-01 00:00:00

abstract：:The potential adulteration of extra virgin olive oil (EVOO) with soft-deodorized virgin olive oil (VOO) has raised the interest of researchers in investigating this fraud in recent years. The objective of this study was to determine chemical changes occurring after a soft-deodorization process in terms of volatiles, f...

journal_title：Food chemistry

authors： Aparicio-Ruiz R,Romero I,García-González DL,Oliver-Pozo C,Aparicio R

更新日期：2017-04-01 00:00:00

abstract：:Headspace solid phase microextraction and chirospecific gas chromatography-mass spectrometry in selected ion monitoring mode (HS-SPME-GC-SIM-MS) allowed quantitative determination of δ-lactones (δ-C8, δ-C10) and γ-lactones (γ-C6, γ-C8, γ-C10). A stable isotope dilution assay (SIDA) with d7-γ-decalactone as internal st...

journal_title：Food chemistry

authors： Steingass CB,Langen J,Carle R,Schmarr HG

更新日期：2015-02-01 00:00:00