Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods.

abstract：:In this study, an electrochemical system was established to detect the branched-chain amino acid aminotransferase (BCAT) activity in lactic acid bacteria (LAB). A nanocomposite of chitosan (CS) with multi-walled carbon nanotubes (MWCNTs) was synthesized, and the composite solution were uniformly spread over the glassy...

journal_title：Food chemistry

authors： Liu R,Wang Y,Du N,Jiang D,Ge Q,Wu M,Yu H,Xu B

更新日期：2019-11-01 00:00:00

abstract：:Sensory and nutritional properties of dry-cured ham can be negatively affected due to oxidative modifications of muscle proteins during its processing. In this study, a peptidomic approach has been used in order to study the evolution of oxidised peptides generated throughout the dry-curing process (0, 2, 3.5, 5, 6.5 ...

journal_title：Food chemistry

authors： Gallego M,Mora L,Toldrá F

更新日期：2018-01-15 00:00:00

abstract：:Lipid oxidation is one of the major quality issues of wholegrain wheat flour and products, despite their rich endogenous antioxidants. Diverse wheat germplasm resources are available for industrial production and breeding selection. Therefore, to improve the stability qualities of wholegrain, it is important to study ...

journal_title：Food chemistry

authors： Wei CY,Zhu D,Nyström L

更新日期：2020-11-21 00:00:00

abstract：:The effects of different freezing treatments on the quality changes of bighead carp heads were evaluated in terms of pH value, TBARS, TVB-N, K-value, biogenic amine, total aerobic counts (TACs), drip loss, cooking loss and electrical conductivity (EC) during ice storage. Fish heads were stored at -40°C (T1), -40°C for...

journal_title：Food chemistry

authors： Hong H,Luo Y,Zhou Z,Bao Y,Lu H,Shen H

更新日期：2013-06-01 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

authors： Hajiaghababaei L,Tajmiri T,Badiei A,Ganjali MR,Khaniani Y,Ziarani GM

更新日期：2013-12-01 00:00:00

abstract：:Mushrooms have unique sensory properties and nutritional values as well as health benefits due to their bioactive compounds, especially beta-glucans. Well-known edible and medicinal mushroom species as well as uncommon or unknown species representing interesting sources of bioactive beta-glucans have been widely studi...

journal_title：Food chemistry

authors： Sari M,Prange A,Lelley JI,Hambitzer R

更新日期：2017-02-01 00:00:00

abstract：:This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official metho...

journal_title：Food chemistry

authors： Okumus BN,Tacer-Caba Z,Kahraman K,Nilufer-Erdil D

更新日期：2018-02-01 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：:A novel food-derived anticoagulant heptapeptides (P-3-CG) was isolated and characterized from oyster (Crassostrea gigas) pepsin hydrolysate. P-3-CG competed with fibrinogen against thrombin active domain by a spontaneous and exothermic reaction which was entropically driven. The residue Lys7 of P-3-CG anchored thrombi...

journal_title：Food chemistry

authors： Cheng S,Tu M,Liu H,An Y,Du M,Zhu B

更新日期：2021-01-01 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：:HR-CS-GFAAS methods were developed for the fast determination of Cu in domestic and commercially available Hungarian distilled alcoholic beverages (called pálinka), in order to decide if their Cu content exceeds the permissible limit, as legislated by the WHO. Some microliters of samples were directly dispensed into t...

journal_title：Food chemistry

authors： Ajtony Z,Laczai N,Dravecz G,Szoboszlai N,Marosi Á,Marlok B,Streli C,Bencs L

更新日期：2016-12-15 00:00:00

abstract：:A simple, sensitive and rapid method is proposed for simultaneous determination of 120 various classes of herbicides in oilseed samples. A one-step QuEChERS-based approach to extraction and cleanup has been developed. LC-MS/MS was used to evaluate the proposed sample treatment methodologies. The new one-step QuEChERS ...

journal_title：Food chemistry

authors： Kaczyński P

更新日期：2017-09-01 00:00:00

abstract：:High performance liquid chromatography linked to isotope ratio mass spectrometry via an interface allowing the chemical oxidation of organic matter (HPLC-co-IRMS) was used to simultaneously determine carbon 13 isotope ratio (δ(13)C) of organic acids, glucose and fructose in lime and lemon juices. Because of the signif...

journal_title：Food chemistry

authors： Guyon F,Auberger P,Gaillard L,Loublanches C,Viateau M,Sabathié N,Salagoïty MH,Médina B

更新日期：2014-03-01 00:00:00

abstract：:Tertiary butylhydroquinone (TBHQ) is a water-insoluble antioxidant. In this study, three cyclodextrin inclusion complexes were prepared to improve the water solubility of TBHQ and expand its range of application. Analysis of phase solubility indicated that TBHQ can form 1:1 inclusion complex with hydroxypropyl-beta-cy...

journal_title：Food chemistry

authors： Pu H,Sun Q,Tang P,Zhao L,Li Q,Liu Y,Li H

更新日期：2018-09-15 00:00:00

abstract：:Simple and fast method of positional analysis of fatty acid composition of phosphatidylcholine (PC) from egg-yolk and soy has been elaborated. The key step of the procedure was complete ethanolysis of PC catalyzed by sn-1,3 specific lipase from Mucor miehei (Lipozyme). 2-Acyl-lysophosphatidylcholine (2-acyl LPC), fatt...

journal_title：Food chemistry

authors： Kiełbowicz G,Gładkowski W,Chojnacka A,Wawrzeńczyk C

更新日期：2012-12-15 00:00:00

abstract：:Practical application of proanthocyanidins (PAs) as antioxidants is limited because of their hard-to-maintained activities during the processes and storage and in severe gastrointestinal environments. To overcome this challenge, we have developed an easy and green method to encapsulate PAs based on casein-maltodextrin...

journal_title：Food chemistry

authors： Sun X,Wu X,Chen X,Guo R,Kou Y,Li X,Sheng Y,Wu Y

更新日期：2021-06-01 00:00:00

abstract：:The protective capacity of Se-containing protein hydrolysates with molecular weight below 1kDa (SPHs-3), against Pb(2+)-induced damage in PC12 and RAW264.7 cells, was investigated in this study. The cell viability, levels of reactive oxygen species (ROS), lactate dehydrogenase (LDH), superoxide dismutase (SOD), nitric...

journal_title：Food chemistry

authors： Xu Z,Fang Y,Chen Y,Yang W,Ma N,Pei F,Kimatu BM,Hu Q,Qiu W

更新日期：2016-07-01 00:00:00

abstract：:Multi-functional phenolic emulsifiers were prepared by covalently coupling β-Lactoglobulin (βLg) to caffeic acid (CA) using crosslinker chemistry at different pH conditions (pH 2.5, 6.0, and 8.5). The resulting bioconjugates were characterized by MALDI-TOF MS, differential scanning calorimetry (DSC), fluorescence-quen...

journal_title：Food chemistry

authors： Abd El-Maksoud AA,Abd El-Ghany IH,El-Beltagi HS,Anankanbil S,Banerjee C,Petersen SV,Pérez B,Guo Z

更新日期：2018-02-15 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：:The objective of this work was to analyse phenolic compounds and antiradical capacity of different parts of walnut fruit among six genotypes of Juglans regia L. Therefore, total phenolic and flavonoid content were determined and methanolic extracts of walnut genotypes were considered by the reducing power, DPPH (2,2-d...

journal_title：Food chemistry

authors： Akbari V,Jamei R,Heidari R,Esfahlan AJ

更新日期：2012-12-15 00:00:00

abstract：:Microwave-assisted aqueous enzymatic extraction (MAAEE) of pumpkin seed oil was performed in this study. An enzyme cocktail comprised of cellulase, pectinase and proteinase (w/w/w) was found to be the most effective in releasing oils. The highest oil recovery of 64.17% was achieved under optimal conditions of enzyme c...

journal_title：Food chemistry

authors： Jiao J,Li ZG,Gai QY,Li XJ,Wei FY,Fu YJ,Ma W

更新日期：2014-03-15 00:00:00

abstract：:The SDME-GC/MS method was applied to residual determination of anesthetic menthol in fish. The extractions took place from the headspace of the sample using 1.8µL of octane as the extraction solvent. To obtain the ideal extraction condition, was used Response Surface Methodology, defining: extraction time 15min, tempe...

journal_title：Food chemistry

authors： Botrel BM,Abreu DC,Saczk AA,Bazana MJ,Coelho SM,E Rosa PV,Magriotis ZM,de Lima RM

更新日期：2017-08-15 00:00:00

abstract：:A large number of bioactive peptides isolated from natural sources are known to play important physiological roles in the human body. It is possible to use these as alternative therapy agents. One example is yolkin which can be useful as a food supplement, a natural therapeutic agent for preventing and treating cognit...

journal_title：Food chemistry

authors： Zambrowicz A,Zabłocka A,Bobak Ł,Macała J,Janusz M,Polanowski A,Trziszka T

更新日期：2017-09-01 00:00:00

abstract：:Until now, there has been a lack of analytical methods that can reliably verify the authenticity of organically grown plants and derived organic food products. In this study, stable isotope ratio analysis of hydrogen (H, δ2H), carbon (C, δ13C), nitrogen (N, δ15N), oxygen (O, δ18O) and sulfur (S, δ34S) was conducted al...

journal_title：Food chemistry

authors： Bontempo L,van Leeuwen KA,Paolini M,Holst Laursen K,Micheloni C,Prenzler PD,Ryan D,Camin F

更新日期：2020-07-15 00:00:00

abstract：:Despite the wide use of extra virgin olive oil (EVOO) to combat several diseases, the antidiabetic and anti-cholinesterase activity of Spanish EVOO have not been assessed. In order to evaluate which compounds are responsible for these activities of five Spanish EVOOs, in addition to flavonoids, we investigated for the...

journal_title：Food chemistry

authors： Collado-González J,Grosso C,Valentão P,Andrade PB,Ferreres F,Durand T,Guy A,Galano JM,Torrecillas A,Gil-Izquierdo Á

更新日期：2017-11-15 00:00:00

abstract：:A comprehensive kinetic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roasting was proposed based on a multi-response kinetic modeling approach. Changes in the concentrations of sucrose, fructose, glucose, amino acids, 3-deoxyglucosone, 1-deoxyglucosone, 3,4-dideoxygluco...

journal_title：Food chemistry

authors： Göncüoğlu Taş N,Gökmen V

更新日期：2017-04-15 00:00:00

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：:Pure stevioside was extracted from leaves of Stevia rebaudiana (Bertoni) to be used as a reference material in the instrument calibration or method validation process. The mass fraction was determined by comparison between the mass balance method and quantitative nuclear magnetic resonance (qNMR) spectroscopy. The imp...

journal_title：Food chemistry

authors： Tangpaisarnkul N,Tuchinda P,Wilairat P,Siripinyanond A,Shiowattana J,Nobsathian S

更新日期：2018-07-30 00:00:00

abstract：:Mass spectrometry-based methods coupled with stable isotope dilution have become effective and widely used methods for the detection and quantification of food allergens. Current methods target signature peptides resulting from proteolytic digestion of proteins of the allergenic ingredient. The choice of appropriate s...

journal_title：Food chemistry

authors： Gavage M,Van Vlierberghe K,Van Poucke C,De Loose M,Gevaert K,Dieu M,Renard P,Arnould T,Filee P,Gillard N

更新日期：2020-12-01 00:00:00

abstract：:Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe ...

journal_title：Food chemistry

authors： Lau E,Soong YY,Zhou W,Henry J

更新日期：2015-04-15 00:00:00