Abstract：
:This study describes the development of an analytical approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complexation in situ by ethylenediaminetetraacetate (EDTA) and high performance liquid chromatography hyphenated to inductively coupled plasma-mass spectrometry (HPLC-ICP-MS). The extraction step was optimised by using an experimental design. A limit of quantification of 38µgkg-1dry weight (d.w.) was obtained whereas the bias (%) measured ranged from 10 to 18%. The repeatability and intermediate precision varied between 1.2-5.0% and 7.5-13.5%, respectively. The method was applied to the analysis of several dairy samples beforehand characterized in terms of Cr(VI) and total chromium (Crtotal). Cr(III) concentrations ranged from <13 to 255µgkg-1d.w. The results showed a good agreement between Cr(III) and Crtotal concentration levels.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hernandez F,Jitaru P,Cormant F,Noël L,Guérin Tdoi
10.1016/j.foodchem.2017.07.110subject
Has Abstractpub_date
2018-02-01 00:00:00pages
183-188eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31263-3journal_volume
240pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulf...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.139
更新日期：2016-07-01 00:00:00
abstract：:The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). The results showed that 41, 37 a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.11.112
更新日期：2018-04-15 00:00:00
abstract：:The aim of this study was to extract benzyl isothiocyanate (BITC) from green papaya by distillation apparatus without using organic solvents, and to improve the stability of BITC in aqueous solution. The distillation of mashed green papaya successfully yielded BITC as a water solution with more than 80% purity with go...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125118
更新日期：2019-11-30 00:00:00
abstract：:A rapid and accurate method by liquid chromatography/tandem mass spectrometry (LC-MS/MS) using positive electrospray was established for the determination of ricinine in cooking oils. The homogenized samples, spiked with (13)C6-labelled ricinine as an internal standard, were extracted using ethanol/water (20:80, v/v) ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.114
更新日期：2014-09-01 00:00:00
abstract：:An efficient and sensitive analytical method based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) has been developed and validated for the simultaneous determination of 42 pharmaceuticals belonging to different therapeutic classes (i.e. antibiotics, analgesics, anti-inflammatories, cardiovascular agents,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126765
更新日期：2020-08-30 00:00:00
abstract：:Magnetic nanoparticles were synthesised to extract Sudan dyes from chilli powders. The adsorbents used were magnetic ferroferric oxide nanoparticles coated with polystyrene. The extraction procedures for Sudan dyes comprised liquid-solid extraction and magnetic solid phase extraction. The conditions were optimised to ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125144
更新日期：2019-11-30 00:00:00
abstract：:This study was to isolate the anti-leukaemic component from edible mushroom Hypsizygus marmoreus (Peck) Bigelow. Crude protein was extracted from the basidioma, and then purified with DEAE-Sepharose CL-6B ion exchange chromatography followed by Sephacryl S-300 gel filtration. A protein which exerted high growth inhibi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.04.024
更新日期：2013-11-15 00:00:00
abstract：:Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-know...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.046
更新日期：2017-12-15 00:00:00
abstract：:Hibiscus sabdariffa flowers represent an interesting source of anthocyanins, one of the most important plant pigments, which are responsible of the intense red color of the calyces, and have potential as natural colorants for food applications. Nevertheless, anthocyanins are highly hydrosoluble and unstable compounds....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.140
更新日期：2017-09-01 00:00:00
abstract：:Artocarpus heterophyllus J33 (AhJ33) fruit is a popular and valuable jackfruit variety in Malaysia. For export, the pulp has to be separated from the skin which is usually discarded. Hence, the conversion of the fruit waste to food products with economic value needs to be explored utilizing the waste to wealth concept...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.018
更新日期：2017-10-01 00:00:00
abstract：:Thiabendazole (TBZ) is a chemical fungicide and parasiticide largely used in food industry against mold and blight in vegetables and fruits during transportation and long term deposit. We investigated the possibility to detect and monitor the TBZ from the chemically treated bananas and citrus fruits available on Roman...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.136
更新日期：2014-02-15 00:00:00
abstract：:Legumes offer the possibility to develop multifunctional foods with benefits for metabolic syndrome. Our objective was to study the effect of alkaline fermentation by Lactobacillus plantarum and Savinase (FLPS) as well the individual effects of both processes on peptides, phenolics and bioactivity of lentil. FLPS incr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.044
更新日期：2018-08-15 00:00:00
abstract：:In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried b...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.012
更新日期：2019-01-15 00:00:00
abstract：:The effects of conventional industrial processing steps on global phytochemical composition of broccoli, tomato and carrot purees were investigated by using a range of complementary targeted and untargeted metabolomics approaches including LC-PDA for vitamins, (1)H NMR for polar metabolites, accurate mass LC-QTOF MS f...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.076
更新日期：2015-02-01 00:00:00
abstract：:Effects of Lasiodiplodia theobromae inoculation on disease development, pericarp browning and membrane lipids metabolism of harvested "Fuyan" longan fruit were studied. Compared with control fruit, L. theobromae-inoculated longans showed higher fruit disease index, pericarp browning index and cell membrane permeabilit...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.020
更新日期：2018-04-01 00:00:00
abstract：:An amperometric sensor based on Prussian blue (PB) and poly(o-phenylenediamine) (POPD) modified glassy carbon electrode (GCE) was developed for the determination of hydrogen peroxide (H2O2). The PB film was electrodeposited onto the GCE surface by amperometry, while the POPD film was formed on the top of PB layer by c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2010.12.073
更新日期：2011-06-15 00:00:00
abstract：:Saponins are a class of natural compounds present in pulses having surface active properties. These compounds show variation in type, structure and composition of their aglycone moiety and oligosaccharide chains. Saponins have plasma cholesterol lowering effect in humans and are important in reducing the risk of many ...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2017.04.161
更新日期：2017-10-15 00:00:00
abstract：:This study aimed to investigate the inhibitory effect of chestnut inner skin extract (CISE) on the activity of postprandial blood sugar-related enzymes. In total, 12 flavonoids were identified by HPLC-TOF-MS. CISE showed strong and weak inhibition on α-amylase and α-glucosidase, with the IC50 of 27.2 and 2.3 μg/mL, re...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126847
更新日期：2020-09-15 00:00:00
abstract：:The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antio...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128914
更新日期：2021-06-01 00:00:00
abstract：:In this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150-200 °C for 5-25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76-224, 0.71-69.0, 1.46-348,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127338
更新日期：2020-11-30 00:00:00
abstract：:A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the rela...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.12.099
更新日期：2014-07-01 00:00:00
abstract：:The antioxidant activity and phytochemical composition (ascorbic acid, free sugars and phenolic compounds) of decoctions and infusions of wild and commercial samples of Tuberaria lignosa (Sweet) Samp. Aerial parts were evaluated and compared. Among wild samples, the effects of the drying method (freeze or shade-drying...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.038
更新日期：2012-12-01 00:00:00
abstract：:Histidine decarboxylase (HDC) catalyses the formation of histamine, a bioactive amine. Agents that control HDC activity are beneficial for treating histamine-mediated symptoms, such as allergies and stomach ulceration. We searched for inhibitors of HDC from the ethyl acetate extract of the petal of Filipendula ulmaria...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.074
更新日期：2013-06-01 00:00:00
abstract：:Food composition data play a key role in many sectors and the availability of quality data is critically important. Since 1984, the International Network of Food Data Systems (INFOODS) has been working towards improving food composition data quality and availability, including the development and updating of standards...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.11.055
更新日期：2016-02-15 00:00:00
abstract：:The effects of five different drying processes, air drying (AD), sulphur fumigation drying (SFD), hot air drying (HAD), freeze drying (FD) and microwave drying (MWD) for yams in terms of starch-related properties and antioxidant activity were studied. From the results of scanning electron microscopy (SEM), polarized o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.12.028
更新日期：2017-06-01 00:00:00
abstract：:Aqueous extracts of dried shiitake mushrooms (Lentinus edodes) were prepared as taste and flavour enhancers for meat formulations. Effects of time and temperature on the chemical and sensory properties of the extracts were examined. Extracts prepared at 70°C had significantly higher concentrations (p<0.001) of the sav...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.03.018
更新日期：2013-11-01 00:00:00
abstract：:The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.017
更新日期：2018-04-15 00:00:00
abstract：:Phytic acid, myo-inositol hexaphosphoric acid, exists in substantial (1-5%) amounts in edible plant seeds. In this study the effects of phytic acid on the Maillard reaction and the formation of acrylamide were investigated. Both phytic acid and phosphate enhanced browning in glucose/β-alanine system, but phytic acid w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.02.107
更新日期：2013-11-01 00:00:00
abstract：:This study aimed to establish a precise HPLC-MS approach to determine the concentrations and distribution of major phenolic acids in six categories of vegetables that are commonly consumed in China. We detected 17 phenolic acids within 15 min under optimized conditions. The method showed detection limits varying from ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.074
更新日期：2019-03-15 00:00:00
abstract：:Physico-chemical instability is a damaging defect that can occur in clear bottled beverages leading to the formation of haze. In a previous study, we showed the presence of proteins in haze gathered from apple juices. For the first time, proteomics was used to sequence and identify four pathogenesis-related proteins (...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125636
更新日期：2020-03-30 00:00:00
