Abstract：
:The objective of this work was to assess dietary patterns and consumption of phenolic compounds from fruits and vegetables byschoolchildren of high altitude regions from northwest of Argentina. A nutritional survey including food-frequency consumption, 24-h dietary recall and anthropometric measurements was applied to 241 children from 6 to 12years old. The amounts of the different classes of phenolic compounds were established from Food Composition Tables available in phenol-explorer website. Statistics analyses were performed using IBM SPSS 20.0. Nutritional status assessment showed underweight (2.2%), low weight (12.7%), overweight (12.7%) and obesity (7.4%). Mean intake of phenolic compounds was 412mg/day. Most consumed foods were infusions and sugar products, consumption of vegetables, fruits and dairy products were low compared to recommendations for this age. Considering that polyphenols have protective health effects, its low consumption could be a risk of development of chronic non communicable diseases.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rossi MC,Bassett MN,Sammán NCdoi
10.1016/j.foodchem.2016.12.065subject
Has Abstractpub_date
2018-01-01 00:00:00pages
111-116eissn
0308-8146issn
1873-7072pii
S0308-8146(16)32086-6journal_volume
238pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:A simple biologically active phenolic methyl gallate (MeG) was used as a model compound to identify the nature of the complexes it formed with Al3+, Fe3+, Cu2+, and Sn2+ as analyzed by ultraviolet (UV) spectroscopic and computational methods. The results showed that, among all the metal ions studied in the present stu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.083
更新日期：2019-09-30 00:00:00
abstract：:'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127665
更新日期：2021-01-15 00:00:00
abstract：:Influence of processing and storage conditions on anthocyanin stability and antioxidant activity of clarified and cloudy juices from arils of the 'Mollar' pomegranate variety was studied. Clarification process reduced the content of total monomeric and individual anthocyanins, and increased the antioxidant activity of...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.015
更新日期：2013-12-01 00:00:00
abstract：:Recently, it has been reported that low molecular weight laminarin had enhanced biological activities. In this study, laminarin was degraded by gamma irradiation, and the changes in its structure and antioxidant property were investigated. Gel permeation chromatography data showed that the average molecular weight of ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.03.078
更新日期：2011-11-15 00:00:00
abstract：:The aim of this paper was to study the fatty acid composition of total and "free" lipids in powdered infant milks and to evaluate the fatty acid oxidation after package opening. In its first step the application of Principal Component Analysis and Design of Experiments has allowed to take a comprehensive picture of po...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.014
更新日期：2015-04-15 00:00:00
abstract：:Structured TAGs with palmitic acid and polyunsaturated fatty acid (PUFA) at the sn-2 position have various health benefits for infants. In this study, we first compared two enzymatic routes for preparation of the structured TAGs. Results showed that the one-pot and two-step syntheses led to 37.6% and 55.4% oleic acid ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.057
更新日期：2019-06-15 00:00:00
abstract：:We investigated changes in the chemical composition of WPI as a result of heating (60 °C, 72 h) with SBP in solution (pH 6.75). The concentration of WPI was kept at a constant (3%), whereas the level of SBP was varied at 1, 1.5, and 3%. The reaction products were examined using the Ellman's reagent, ninhydrin assay, a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127280
更新日期：2020-11-15 00:00:00
abstract：:Kava (Piper methysticum) is used to prepare the traditional beverage of the Pacific islands. In Europe, kava has been suspected to cause hepatoxicity with flavokavin B (FKB) considered as a possible factor. The present study describes an HPTLC protocol for rapid screening of samples. The objectives are: to detect the ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.120
更新日期：2014-05-15 00:00:00
abstract：:Glucosinolates, found principally in the plant order Brassicales, are modulated by different post-harvest processing operations. Among these, ionizing radiation, a non-thermal process, has gained considerable interest for ensuring food security and safety. In gamma-irradiated cabbage, enhanced sinigrin, a major glucos...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.04.022
更新日期：2016-10-15 00:00:00
abstract：:The cultivation of Crocus sativus L. is valued for its dried stigmas, but the rest of the parts of its flowers are increasingly important. Saffron flowers (SF) are natural sources of antioxidant compounds. Kaempferols and anthocyanins are the main compounds of the high-phenolic content of SF. This work studies the evo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.129
更新日期：2019-08-30 00:00:00
abstract：:Physicochemical quality parameters of plum powders obtained by applying conventional drying methods and their combination devised to process plums were evaluated. The effect of freeze-drying (FD), vacuum drying (VD), convective drying (CD), microwave-vacuum drying (MVD) and combination of convective pre-drying and mic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.03.075
更新日期：2016-09-15 00:00:00
abstract：:The oil-absorption behavior of native maize starch (NMS) during frying was investigated in the presence or absence of pullulan (PUL) using a LF-NMR method. The morphology, long-range order, short-range order, and thermal properties of fried NMS-PUL mixtures were further evaluated using SEM, XRD, ATR-FTIR, and DSC, res...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125681
更新日期：2020-03-30 00:00:00
abstract：:A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T=30, 60 and...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.057
更新日期：2018-03-01 00:00:00
abstract：:In this study, variations in basic chemical constitutes, organic acids (OAs), free amino acids (FAAs) and free fatty acids (FFAs) during ripening of raw sheep's milk Tulum cheeses in goat's skin bag (GST) or plastic barrel (PBT) were investigated. Ripening in goat's skin caused the differences in chemical compositions...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.190
更新日期：2019-07-15 00:00:00
abstract：:Different methods used to process green tea powder noodles (GTPN) were compared by analyzing the quality and chemical components of the final products. Significant differences were observed in the discoloration rate, color loss, and lightness of all noodles. Polyphenol oxidase activity was effectively inhibited throug...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.012
更新日期：2019-04-25 00:00:00
abstract：:The interaction of folic acid with human serum (HSA) and bovine serum albumins (BSA) at physiological conditions, using constant protein concentration and various folic acid contents was investigated. FTIR, UV-visible and fluorescence spectroscopic methods as well as molecular modelling were used to analyse folic acid...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.094
更新日期：2011-12-01 00:00:00
abstract：:Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.036
更新日期：2012-11-15 00:00:00
abstract：:The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.01.029
更新日期：2008-09-01 00:00:00
abstract：:Protective effects of recently synthesised dehydrozingerone, M1OH (which is one half of the molecule of curcumin) and dimer of dehydrozingerone, D1(OH)2, as individual compounds (1 mM) and as equimolar binary (1:1) and ternary (1:1:1) mixtures with α-tocopherol (TOH) and/or ascorbyl palmitate (AscPH), were studied dur...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.036
更新日期：2014-08-15 00:00:00
abstract：:In this study, pullulanase was firstly immobilized by covalent bonding onto chitosan/Fe3O4 nanoparticles or encapsulation in sol-gel after bonding onto chitosan/Fe3O4 nanoparticles, and then the immobilized pullulanase was used for the effective production of resistant starch (RS). The highest RS content (35.1%) was o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.117
更新日期：2018-01-15 00:00:00
abstract：:This article decribes the nutrient composition of four strawberry genotypes cultivated at the Sher-e-Bangla Agriculture University horticulture farm in Dhaka (Bangladesh). AOAC and standard validated methods were employed to analyse the nutrient composition. Protein, fat and ash contents were found to be vary signific...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.056
更新日期：2016-05-15 00:00:00
abstract：:This study investigates the effects of catalytic infrared (CIR) dry-blanching (CIRDB) on the processing and quality of garlic slices. CIRDB processing parameters of CIR processing temperature, slice thickness and processing time were studied versus the processing characteristics of internal temperature, peroxidase (PO...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.012
更新日期：2018-11-15 00:00:00
abstract：:Antifreeze proteins (AFPs) have the ability to modify ice crystal growth and thus there is great interest in identifying new sources of these compounds. All extracts of cold acclimated leaves of Drimys angustifolia, obtained using different buffers, inhibited recrystallization and they presented similar SDS-PAGE profi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.055
更新日期：2019-08-15 00:00:00
abstract：:In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase)...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.12.011
更新日期：2013-06-15 00:00:00
abstract：:Fumonisins (FBs) exist widely in crops, foods and feeds. Consumption of FBs contaminated corn can cause oesophageal cancer. So it is necessary to develop sensitivity methods for its detection. Here, we report an enhanced assay for rapid and ultra-sensitive detection of FBs based on nanomagnetic beads (NMBs) and antibo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126356
更新日期：2020-06-30 00:00:00
abstract：:Multiple mycotoxins can contaminate foods simultaneously leading to increased risks for human health. To assess exposure and health risks of 9 mycotoxins, we employed a multiple immunoaffinity column - high performance liquid chromatography method to determine their concentrations of 35 whole wheat flour and 50 refine...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.127
更新日期：2019-03-01 00:00:00
abstract：:A spectrophotometric method was developed for ascorbic acid present in various fruits, commercial fruit juices and sprouted food grains. The method involves the oxidation of ascorbic acid with excess manganese(III) following reduction of unreacted manganese(III) with diphenylamine or barium diphenylamine sulphonate fo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.076
更新日期：2013-06-01 00:00:00
abstract：:Cocoa beans are susceptible to fungal contamination and often contain substantial amounts of ergosterol, the precursor to vitamin D2. We hypothesized that sun-drying the fermented cocoa beans might lead to the conversion of ergosterol to vitamin D2. We quantified vitamin D in cocoa and cocoa-based foods by liquid chro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.098
更新日期：2018-12-15 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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.096
更新日期：2013-12-01 00:00:00
abstract：:The matrix polysaccharides of plant cell walls are diverse and variable sets of polymers influencing cell wall, tissue and organ properties. Focusing on the relatively simple parenchyma tissues of four fruits - tomato, aubergine, strawberry and apple - we have dissected cell wall matrix polysaccharide contents using s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.11.025
更新日期：2018-04-25 00:00:00
