Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product.

abstract：:Cyanamide is widely used in agriculture, and has a modest toxicity in humans. In the present study, a simple, sensitive, and widely applicable method for detecting cyanamide in 21 plant-derived foods was developed. In the proposed method, after the samples were homogenized and extracted, the method employs clean-up wi...

journal_title：Food chemistry

authors： Cheng C,Di S,Zhang W,Chen L,Tian Z,Zhou Z,Diao J

更新日期：2018-01-15 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

authors： Xin J,Wang X,Li N,Liu L,Lian Y,Wang M,Zhao RS

更新日期：2020-11-15 00:00:00

abstract：:Maximum residue limits (MRLs) for pesticides have been established in teas for quality control and protection of consumer health in many countries and regions, including Europe. It is, however, challenging to quantify multi-pesticide residues at low concentrations in complex matrices, such as tea. In this study, highl...

journal_title：Food chemistry

authors： Ly TK,Ho TD,Behra P,Nhu-Trang TT

更新日期：2020-10-01 00:00:00

abstract：:Bovine β-lactoglobulin (BLG) is the main allergen in cows' milk, and the most commonly used method for detecting BLG is enzyme-linked immunosorbent assay (ELISA). However, antibodies used in commercial ELISA kits do not recognize specifically BLG IgE epitopes. Here, an antibody specific to IgE linear epitopes for BLG ...

journal_title：Food chemistry

authors： He S,Li X,Gao J,Tong P,Chen H

更新日期：2017-07-15 00:00:00

abstract：:An efficient strategy for the synthesis of high-purity lactulose through chemical isomerization of lactose was developed using recyclable catalyst sodium aluminate. Maximum yield of 85.45±1.79% was obtained from 35% (w/v) of lactose using a 1:1M ratio of NaAlO2-lactose after reaction at 60°C and pH 12 for 50min, with ...

journal_title：Food chemistry

authors： Wang M,Gasmalla MAA,Admassu Tessema H,Hua X,Yang R

更新日期：2017-10-15 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

authors： Kocadağlı T,Methven L,Kant A,Parker JK

更新日期：2021-03-01 00:00:00

abstract：:The effect of high pressure homogenisation (HPH) on structure (Bostwick consistency, particle size distribution and microstructure) and carotenoid in vitro bioaccessibility of different tomato pulps was investigated. HPH decreased tomato particle size due to matrix disruption and increased product consistency, probabl...

journal_title：Food chemistry

authors： Panozzo A,Lemmens L,Van Loey A,Manzocco L,Nicoli MC,Hendrickx M

更新日期：2013-12-15 00:00:00

abstract：:Soy protein isolate (SPI) was selected to fabricate supersaturated self-emulsifying nanoemulsions, aiming to enhance physical stability and bioaccessibility of hydrophobic tangeretin. Dissolution studies demonstrated that tangeretin had the highest solubility in Tween 80, followed by oil phase solutions, and polymer s...

journal_title：Food chemistry

authors： Wan J,Li D,Song R,Shah BR,Li B,Li Y

更新日期：2017-04-15 00:00:00

abstract：:Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg/kg in Verdi to 5360 μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide ...

journal_title：Food chemistry

authors： Elmore JS,Briddon A,Dodson AT,Muttucumaru N,Halford NG,Mottram DS

更新日期：2015-09-01 00:00:00

abstract：:A large and diverse material collection of whole grain wheat samples (n=129) was analysed for total dietary fibre (TDF) content and composition, including fructan (11.5-15.5%). Correlations between the dietary fibre components, associated bioactive components (e.g. tocols, sterols, phenolic acids and folates) and agro...

journal_title：Food chemistry

authors： Andersson AA,Andersson R,Piironen V,Lampi AM,Nyström L,Boros D,Fraś A,Gebruers K,Courtin CM,Delcour JA,Rakszegi M,Bedo Z,Ward JL,Shewry PR,Man P

更新日期：2013-02-15 00:00:00

abstract：:During the mashing process for brewing beer, incomplete degradation of arabinoxylan in barley malt may cause an intense filterability problem. The present study cloned a putative arabinofuranosidase (AnAbf), one of the debranching enzymes, from Aspergillus niger, to explore its application for improving filterability....

journal_title：Food chemistry

authors： Li X,Xie X,Liu J,Wu D,Cai G,Lu J

更新日期：2020-02-01 00:00:00

abstract：:This paper investigates the phenolic composition of 17 monocultivar commercial cold-pressed grape seed oils. Chromatographic profiles showed the presence of more than 28 molecules, 11 of which were successfully identified by HPLC-DAD-MS-TOF and HPLC-FLD analysis. Pinoresinol, ethyl caffeate and ethyl gallate were dete...

journal_title：Food chemistry

authors： Cecchi L,Innocenti M,Urciuoli S,Arlorio M,Paoli P,Mulinacci N

更新日期：2019-01-15 00:00:00

abstract：:Fresh coriander leaves were steam- and water-blanched at 100 °C and at 90 and 100 °C, respectively, for 1-10 min, and subsequently comminuted to form a paste. Pasty products obtained from coriander fruits were processed after water-blanching applying the same time-temperature regimes. Among the 11 phenolics characteri...

journal_title：Food chemistry

authors： Kaiser A,Kammerer DR,Carle R

更新日期：2013-09-01 00:00:00

abstract：:Viscosity is a property that exerts great influence on the body of wines, since it affects the sensation of thickness in the mouth. The present study refers to the quantitative correlation of the major components of wine, alcohol, reduced sugar, glycerol and total acidity, in its viscosity. Various model aqueous solut...

journal_title：Food chemistry

authors： Shehadeh A,Kechagia D,Evangelou A,Tataridis P,Shehadeh F

更新日期：2019-12-01 00:00:00

abstract：:An HPLC method for the determination of phenylalanine ammonia-lyase, flavanone 3β-hydroxylase and flavonol synthase enzyme activity is proposed. This method is based on the determination of the compounds produced and consumed on the enzymatic reaction in just one chromatographic analysis. Optimisation of the method co...

journal_title：Food chemistry

authors： Flores G,De la Peña Moreno F,Blanch GP,Del Castillo ML

更新日期：2014-06-15 00:00:00

abstract：:Antioxidant properties and flavor characteristic profile of pomegranate wine during winemaking were investigated. The total phenol content and radical scavenging activity exhibited a slightly decrease in the end edge. Punicalagins and gallic acid were revealed to be the most abundant phenolic compounds, followed by el...

journal_title：Food chemistry

authors： Lan Y,Wu J,Wang X,Sun X,Hackman RM,Li Z,Feng X

更新日期：2017-10-01 00:00:00

abstract：:In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol c...

journal_title：Food chemistry

authors： Moura-Nunes N,Brito TC,da Fonseca ND,de Aguiar PF,Monteiro M,Perrone D,Torres AG

更新日期：2016-05-15 00:00:00

abstract：:High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed abse...

journal_title：Food chemistry

authors： Gunning Y,Defernez M,Watson AD,Beadman N,Colquhoun IJ,Le Gall G,Philo M,Garwood H,Williamson D,Davis AP,Kemsley EK

更新日期：2018-05-15 00:00:00

abstract：:Rapid and precise detection of Tl+ and Pb2+ is important to prevent water poisoning and environmental pollution. Gold nanoparticles (AuNPs) have gained focus for heavy metal ion detection but cannot yet achieve accurate quantitative analyses when Tl+ and Pb2+ coexist. We propose a sensitive, flexible, and low-cost met...

journal_title：Food chemistry

authors： Huang L,Wang L,Nie Z,Wang Y

更新日期：2020-07-30 00:00:00

abstract：:Water-soluble polysaccharides from Pavlova viridis and Sarcinochrysis marina Geitler (P0 and S0, respectively) and their degradation fragments (P1, P2, S1, S2 and S3) were screened for their antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl-radical (OH) scavenging, lipid peroxidation (LPO) inhi...

journal_title：Food chemistry

authors： Sun L,Wang L,Li J,Liu H

更新日期：2014-10-01 00:00:00

abstract：:A fast screening of total phenols in tea infusions, tomato and apple juice samples using terbium sensitized fluorescence is described. The proposed method is based on the fluorescence sensitization of terbium (Tb(3+)) by complexation with flavonols (quercein as a reference standard) (at pH 7.0), which fluoresces inten...

journal_title：Food chemistry

authors： Shaghaghi M,Manzoori JL,Jouyban A

更新日期：2008-05-15 00:00:00

abstract：:An immunochromatographic assay (ICA) based on surface-enhanced Raman scattering (SERS) for ultrasensitive determination of Sudan I in food samples was reported. Gold-silver core-shell bimetallic nanorods (referred to as Au@Ag NRs) were synthesized, characterized and used as the substrate for preparation of the ICA. Po...

journal_title：Food chemistry

authors： Deng D,Yang H,Liu C,Zhao K,Li J,Deng A

更新日期：2019-03-30 00:00:00

abstract：:In this study, four different haptens around the oxime moiety of Butocarboxim were designed and synthesised. Two of the haptens were conjugated with bovine serum albumin (BSA) to serve as the immunogen and all the haptens were conjugated with ovalbumin (OVA) for the coating antigen. The anti-Butocarboxim monoclonal an...

journal_title：Food chemistry

authors： Fang Q,Wang L,Hua X,Wang Y,Wang S,Cheng Q,Cai J,Liu F

更新日期：2015-01-01 00:00:00

abstract：:For the first time, a rapid, sensitive and accurate liquid chromatography-atmospheric pressure chemical ionisation-tandem mass spectrometry (LC-APCI-MS/MS) method was developed for determination of validamycin A in agricultural food samples (rice, agaric, almond, cabbage, green onion, carrot, tomato, cucumber and spin...

journal_title：Food chemistry

authors： Wang C,Zhang Z,Shen Y,Tian Z,Xu D,Han C

更新日期：2015-02-15 00:00:00

abstract：:Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the European Commission EU 432/2012 and the European Food Safety Authority. In this research, we studied the decrease in the phenolic content of 160 extra VOOs (EVOOs) after 12 months storage in darkness at 20 °C. Phenolic concen...

journal_title：Food chemistry

authors： Castillo-Luna A,Criado-Navarro I,Ledesma-Escobar CA,López-Bascón MA,Priego-Capote F

更新日期：2021-01-30 00:00:00

abstract：:The aim of the study was the application of a recently published method, using structuring parameters calculated from dG'/dt, for the characterisation of the pectin sugar acid gelation process. The influence of cooling rate and pH on structure formation of HM pectin gels containing 65 wt.% sucrose were investigated. T...

journal_title：Food chemistry

authors： Kastner H,Kern K,Wilde R,Berthold A,Einhorn-Stoll U,Drusch S

更新日期：2014-02-01 00:00:00

abstract：:A reversed phase liquid chromatographic-tandem mass spectrometric method with simple solvent extraction and purification by solid phase extraction (SPE) has been developed for the determination of coccidiostats in milk. For sample preparation matrix solid phase dispersion, extraction by organic solvent and SPE with di...

journal_title：Food chemistry

authors： Nász S,Debreczeni L,Rikker T,Eke Z

更新日期：2012-07-15 00:00:00

abstract：:We propose a visual strategy for simultaneous detection of multiple adulterated components in beef by integration of multiple polymerase chain reaction (mPCR) with the lateral flow strip (LFS). The primer sets for adulterated components are uniquely designed with different nucleic acid tags (NAT), enabling the amplico...

journal_title：Food chemistry

authors： Qin P,Xu J,Yao L,Wu Q,Yan C,Lu J,Yao B,Liu G,Chen W

更新日期：2021-03-01 00:00:00

abstract：:Baeckea frutescens is an aromatic shrub used in South China as an ornamental and as a spice. Four unusual C-methylated biflavonoids named baeckeins F-I (1-4) were isolated from the roots of B. frutescens. The baeckeins F-I possessed a unique carbon skeleton, a flavonol conjugated with a coumaronochromone molecule via ...

journal_title：Food chemistry

authors： Jia BX,Zeng XL,Ren FX,Jia L,Chen XQ,Yang J,Liu HM,Wang Q

更新日期：2014-07-15 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