Lipidomics profiling of goat milk, soymilk and bovine milk by UPLC-Q-Exactive Orbitrap Mass Spectrometry.

abstract：:The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovine buttermilk is a commercially viable source of MFGM and is an under-valued by-product of butter making. However, the changes in buttermilk...

journal_title：Food chemistry

authors： Ross SA,Gerlach JQ,Gill SK,Lane JA,Kilcoyne M,Hickey RM,Joshi L

更新日期：2016-11-15 00:00:00

abstract：:Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maillard reaction products (MRPs) might be formed and cause adverse effects on human health. This study detected the levels of some typical MRPs...

journal_title：Food chemistry

authors： Liu D,He Y,Xiao J,Zhou Q,Wang M

更新日期：2021-04-16 00:00:00

abstract：:A new magnetic molecularly imprinted polymers (MMIPs) for separation and concentration of ractopamine (RAC) were prepared using surface molecular imprinting technique with methacryloyl chloride as functional monomer and RAC as template. The MMIPs were characterized using transmission electron microscopy, Fourier trans...

journal_title：Food chemistry

authors： Tang Y,Gao J,Liu X,Lan J,Gao X,Ma Y,Li M,Li J

更新日期：2016-06-15 00:00:00

abstract：:Chlorogenic acids (CGA) are a class of polyphenols noted for their health benefits. These compounds were identified and quantified, using LC-MS and HPLC, in commercially available coffees which varied in processing conditions. Analysis of ground and instant coffees indicated the presence of caffeoylquinic acids (CQA),...

journal_title：Food chemistry

authors： Mills CE,Oruna-Concha MJ,Mottram DS,Gibson GR,Spencer JP

更新日期：2013-12-15 00:00:00

abstract：:The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming s...

journal_title：Food chemistry

authors： Ding L,Lu L,Sheng L,Tang C,Chen Y,Cai Z

更新日期：2020-07-01 00:00:00

abstract：:Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12months of storage in darkness at 8°C. Identification and quantific...

journal_title：Food chemistry

authors： Wilkowska A,Czyżowska A,Ambroziak W,Adamiec J

更新日期：2017-08-01 00:00:00

abstract：:A novel carbon composite electrode consisted of ionic liquid n-octylpyridinum hexafluorophosphate (OPFP) and single-walled carbon nanotube (SWCNT) was fabricated and investigated. This electrode combined the advantages of ionic liquid and SWCNT together with the "bulk" composite electrode. Compared with other composit...

journal_title：Food chemistry

authors： Ping J,Wang Y,Wu J,Ying Y,Ji F

更新日期：2012-11-15 00:00:00

abstract：:The present study aimed to extend application of the FT-MIR technique to the quality control of traded saffron that suffers various types of fraud or mislabelling. Spectroscopic data were obtained for samples stored for different periods in the dark. Samples with the highest quality according to ISO 3632 specification...

journal_title：Food chemistry

authors： Ordoudi SA,de los Mozos Pascual M,Tsimidou MZ

更新日期：2014-05-01 00:00:00

abstract：:The effects of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora rice starch were investigated. Temperature cycle 4/45°C; cycle duration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for SDS (slow digestible starch) product developm...

journal_title：Food chemistry

authors： Borah PK,Deka SC,Duary RK

更新日期：2017-05-15 00:00:00

abstract：:This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory accep...

journal_title：Food chemistry

authors： Torri L,Bondioli P,Folegatti L,Rovellini P,Piochi M,Morini G

更新日期：2019-07-15 00:00:00

abstract：:Effect of solvent on the extraction yield and its relevant mechanism have been studied in this paper. Compared with extraction by water, catechins and caffeine could be easily extracted from green tea by aqueous ethanol, but hardly at all by absolute ethanol. Results of the vacuum-assisted extraction, solubility deter...

journal_title：Food chemistry

authors： Hu CJ,Gao Y,Liu Y,Zheng XQ,Ye JH,Liang YR,Lu JL

更新日期：2016-03-01 00:00:00

abstract：:Rice and rice products have been reported to contain high contents of toxic inorganic arsenic (iAs). The inorganic arsenic contents in microwavable ready-to-eat rice products (n=30) and different types of Korean rice (n=102) were determined by a gas chromatography-tandem mass spectrometry (GC-MS/MS). The method showed...

journal_title：Food chemistry

authors： Jung MY,Kang JH,Jung HJ,Ma SY

更新日期：2018-02-01 00:00:00

abstract：:The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) ...

journal_title：Food chemistry

authors： Alves RN,Maulvault AL,Barbosa VL,Fernandez-Tejedor M,Tediosi A,Kotterman M,van den Heuvel FHM,Robbens J,Fernandes JO,Romme Rasmussen R,Sloth JJ,Marques A

更新日期：2018-11-30 00:00:00

abstract：:This paper presented a fast, simple and green sample pretreatment method for the extraction of 8 carbamate pesticides in rice. The carbamate pesticides were extracted by microwave assisted water steam extraction method, and the extract obtained was immediately applied on a C18 solid phase extraction cartridge for clea...

journal_title：Food chemistry

authors： Song W,Zhang Y,Li G,Chen H,Wang H,Zhao Q,He D,Zhao C,Ding L

更新日期：2014-01-15 00:00:00

abstract：:The changes in the bioactive phytochemicals of six cultivars of Thai germinated brown rice (GBR) were monitored in parallel to those of cold plasma-treated GBR (PGBR). After treatment with the optimal plasma conditions, the germination percentage, root length, and seedling height measurements of the most sensitive ric...

journal_title：Food chemistry

authors： Yodpitak S,Mahatheeranont S,Boonyawan D,Sookwong P,Roytrakul S,Norkaew O

更新日期：2019-08-15 00:00:00

abstract：:Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humid...

journal_title：Food chemistry

authors： Liang S,Were LM

更新日期：2018-02-15 00:00:00

abstract：:A LC-MS method involving direct injection of extra-virgin olive oil (EVOO) - after a simple dilution - for determining its phenolic compounds has been developed. Optimization of the most appropriate solvent for sample dilution, selection of the optimum oil/solvent ratio, and establishment of column cleaning strategy a...

journal_title：Food chemistry

authors： Olmo-García L,Bajoub A,Monasterio RP,Fernández-Gutiérrez A,Carrasco-Pancorbo A

更新日期：2017-09-15 00:00:00

abstract：:Myricetin, a plant-derived flavonol, was found to inhibit the formation of uric acid in a mixed-type manner with IC50 value of (8.66±0.03)×10-6molL-1 and more potently inhibit the generation of superoxide anion (O2-) catalysed by xanthine oxidase (XOD) with IC50 value of (4.55±0.02)×10-6molL-1. Inhibiting O2- generati...

journal_title：Food chemistry

authors： Zhang C,Zhang G,Liao Y,Gong D

更新日期：2017-04-15 00:00:00

abstract：:The γ-irradiation effects on polyphenolic content and antioxidant capacity of parathion-pretreated leaves of Salvia officinalis plant were investigated. The analysis of phenolic extracts of sage without parathion showed that irradiation decreased polyphenolic content significantly (p<0.05) by 30% and 45% at 2 and 4kGy...

journal_title：Food chemistry

authors： Ben Salem I,Fekih S,Sghaier H,Bousselmi M,Saidi M,Landoulsi A,Fattouch S

更新日期：2013-11-15 00:00:00

abstract：:Lupine (Lupinus sp.) is a valuable source of plant proteins. There is little knowledge on the impact of food processing on composition and sensory properties of lupine products. In this research, we investigated the impact of fermentation with five starters of lactic acid bacteria on the sensory quality and flavor-act...

journal_title：Food chemistry

authors： Laaksonen O,Kahala M,Marsol-Vall A,Blasco L,Järvenpää E,Rosenvald S,Virtanen M,Tarvainen M,Yang B

更新日期：2021-06-01 00:00:00

abstract：:A gas chromatography-tandem mass spectrometry method was developed for simultaneous determination of 38 polychlorinated biphenyls (PCBs) in tea. Sample preparation was based on a dispersive solid phase extraction procedure through an extraction of target compounds. An appropriate amount of polyvinylpolypyrrolidone was...

journal_title：Food chemistry

authors： Gao G,Chen H,Dai J,Jin L,Chai Y,Zhu L,Liu X,Lu C

更新日期：2020-06-30 00:00:00

abstract：:A new analytical method was developed for dinotefuran and its metabolites, MNG, UF, and DN, in melon using high-performance liquid chromatography (HPLC) coupled with an ultraviolet detector (UVD). Due to shorter wavelength, lower sensitivity to UV detection, and high water miscibility of some metabolites, QuEChERs ace...

journal_title：Food chemistry

authors： Rahman MM,Park JH,Abd El-Aty AM,Choi JH,Yang A,Park KH,Nashir Uddin Al Mahmud M,Im GJ,Shim JH

更新日期：2013-01-15 00:00:00

abstract：:Despite the extensive use of Polygonum chinense (PC) as a detoxifying ingredient of Chinese cool tea, the efficacy of different PC varieties remains underexplored. Herein, we compare the chemical profiles and antioxidant/anti-inflammatory activities of the aqueous extracts of two PC varieties, namely P. chinense var. ...

journal_title：Food chemistry

authors： Wu Y,Zhang Z,Chen T,Cheng C,Zhang Z,Zhou H,Luo P

更新日期：2020-04-25 00:00:00

abstract：:Tofuyo, a Japanese traditional food, is a fermented soybean curd manufactured in Okinawa region. Due to its original cheese-like flavor, the current study was designed to evaluate the sensory and chemical characteristics of three stepwise ultrafiltration fractions, using 10,000, 3000 and 500 Da membranes and further c...

journal_title：Food chemistry

authors： Lioe HN,Kinjo A,Yasuda S,Kuba-Miyara M,Tachibana S,Yasuda M

更新日期：2018-06-30 00:00:00

abstract：:Fipronil is a highly toxic insecticide, and fipronil egg scandal greatly threaten people's health. Herein, a precise and reliable method was developed for the determination of fipronil and three metabolites in chicken egg by GC-EI-MS. Sample pretreatment took about 20 min and baseline separation of four analytes were ...

journal_title：Food chemistry

authors： Li X,Li H,Ma W,Guo Z,Li X,Song S,Tang H,Li X,Zhang Q

更新日期：2019-05-30 00:00:00

abstract：:Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardis...

journal_title：Food chemistry

authors： Liu C,Yang Q,Linforth R,Fisk ID,Yang N

更新日期：2019-01-30 00:00:00

abstract：:In present study, the content of main nutrients in wild coix seed were significantly higher than cultivated coix seed. Transcriptome and proteome were combined to provide new insight of the molecular mechanisms linked to nutritional quality of wild coix seed and cultivated coix seed by RNA sequencing and isobaric tags...

journal_title：Food chemistry

authors： Huang Q,Xu M,Zhang H,He D,Kong Y,Chen L,Song H

更新日期：2019-01-30 00:00:00

abstract：:Oxidative deterioration is one of the most important factors limiting shelf-life of fatty food products, where the use of active packaging produced with natural antioxidants is a strategy to minimize these reactions. Poly(acid lactic) (PLA) films were produced with carotenoids extracts rich in beta-carotene, lycopene,...

journal_title：Food chemistry

authors： Stoll L,Rech R,Flôres SH,Nachtigall SMB,de Oliveira Rios A

更新日期：2019-05-30 00:00:00

abstract：:The formulation, physicochemical stability and bioaccessibility of astaxanthin (AST) loaded oil-in-water nanoemulsions fabricated using gypenosides (GPs) as natural emulsifiers was investigated and compared with a synthetic emulsifier (Tween 20) that is commonly applied in food industry. GPs were capable of producing ...

journal_title：Food chemistry

authors： Chen Z,Shu G,Taarji N,Barrow CJ,Nakajima M,Khalid N,Neves MA

更新日期：2018-09-30 00:00:00

abstract：:Several studies have demonstrated that tea flavonoids protect cells and tissues against free radicals which have been implicated in the etiology of oxidative stress-related disease disorders. However, black tea is commonly consumed with additives that could otherwise affect the bioavailability of the active tea molecu...

journal_title：Food chemistry

authors： Korir MW,Wachira FN,Wanyoko JK,Ngure RM,Khalid R

更新日期：2014-02-15 00:00:00