Green and efficient removal of cadmium from rice flour using natural deep eutectic solvents.

abstract：:Biosynthesis of phenolic antioxidants in three carrots cultivars (Navajo, Legend and Choctaw) were studied under different wounding intensities (A/W) during storage. Generated A/W of 4.2, 6.0 and 23.5 cm(2)/g, corresponded to slices, pies, and shreds, respectively. Soluble phenolics, antioxidant capacity (AOX), and PA...

journal_title：Food chemistry

authors： Surjadinata BB,Cisneros-Zevallos L

更新日期：2012-09-15 00:00:00

abstract：:A simple and low-cost multipurpose analytical method using HPLC-UV-DAD was developed and validated, following international guidelines, for the determination of six synthetic food dyes: Tartrazine, Sunset Yellow, Amaranth, Allura Red, Indigotine, and Brilliant Blue. The method required a simple sample preparation step...

journal_title：Food chemistry

authors： Maria de Souza Santos Cheibub A,Silva Bahiense de Lyra E,Jardim Alves B,Andrade Donagemma R,Duarte Pereira Netto A

更新日期：2020-04-15 00:00:00

abstract：:Based on the recently developed tandem MS based hierarchical scheme for the identification of regioisomeric caffeoyl glucoses, selected vegetables were profiled with respect to their caffeoyl glucose content. The dietary plants profiled were tomato, pepper, chilli and aubergine, all members of the Solanaceae family. 6...

journal_title：Food chemistry

authors： Patras MA,Jaiswal R,Kuhnert N

更新日期：2017-12-15 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：:In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed. PMF and stearic acid (at a mass ratio of 1:2) were catalysed by 80 g k...

journal_title：Food chemistry

authors： Huang Z,Guo Z,Xie D,Cao Z,Chen L,Wang H,Jiang L,Shen Q

更新日期：2021-05-01 00:00:00

abstract：:In traditional ionic liquids (ILs)-based microextraction, ILs are often used as extraction and dispersive solvents; however, their functional effects are not fully utilized. Herein, we developed a novel ionic liquid 1-butyl-3-methylimidazolium naphthoic acid salt ([C4MIM][NPA]) with strong acidity. It was used as a mi...

journal_title：Food chemistry

authors： Gao J,Wang H,Qu J,Wang H,Wang X

更新日期：2017-01-15 00:00:00

abstract：:Smooth-hound viscera hydrolysates (SHVHs) were prepared by treatment with Neutrase (SHVH-N) and Purafect (SHVH-P). Hydrolysates were then separated according to their molecular weight, using the ultra-filtration membrane system, into 5 fractions (≥50, 50-5, 5-3, 3-1 and ≤1kDa). Fractions showed different amino acid co...

journal_title：Food chemistry

authors： Abdelhedi O,Nasri R,Mora L,Jridi M,Toldrá F,Nasri M

更新日期：2018-01-15 00:00:00

abstract：:Long chain unsaturated fatty acids (LCUFAs) are important food components and dietary supplements due to their beneficial health effects. The key process to produce high-purity LCUFAs is to separate long chain fatty acids (LCFAs) with different degrees of unsaturation and chain lengths. This process faces great challe...

journal_title：Food chemistry

authors： Xing H,Zhang X,Yang Q,Liu R,Bao Z,Su B,Yang Y,Ren Q

更新日期：2014-01-15 00:00:00

abstract：:Anglerfish (Lophius spp.) is consumed worldwide and is an important economic resource though its seven species are often fraudulently interchanged due to their different commercial value, especially when sold in the form of fillets or pieces. Molecular analysis is the only possible mean to verify traceability and coun...

journal_title：Food chemistry

authors： Castigliego L,Armani A,Tinacci L,Gianfaldoni D,Guidi A

更新日期：2015-01-01 00:00:00

abstract：:Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than ...

journal_title：Food chemistry

authors： Liu M,Huan F,Li M,Han T,Xia F,Yang Y,Liu Q,Chen G,Cao M,Liu G

更新日期：2021-05-15 00:00:00

abstract：:This study determined nutrients, chemical contaminants, (insecticide residues and heavy metals), and natural toxic substances (nitrate, nitrite, cyanide, oxalate, phytate, and trypsin inhibitor) in tubers of Jerusalem artichokes-Kaentawan in the Thai language-grown in four major provinces in Thailand. They were purcha...

journal_title：Food chemistry

authors： Judprasong K,Archeepsudcharit N,Chantapiriyapoon K,Tanaviyutpakdee P,Temviriyanukul P

更新日期：2018-01-01 00:00:00

abstract：:Fourier transform near infrared (FT-NIR) spectroscopy is an analytical procedure generally used to detect organic compounds in food. In this work the ability to predict fumonisin B(1)+B(2) contents in corn meal using an FT-NIR spectrophotometer, equipped with an integration sphere, was assessed. A total of 143 corn me...

journal_title：Food chemistry

authors： Gaspardo B,Del Zotto S,Torelli E,Cividino SR,Firrao G,Della Riccia G,Stefanon B

更新日期：2012-12-01 00:00:00

abstract：:A simple and green ionic liquid-based vortex-forced matrix solid phase dispersion (IL-VFMSPD) method was presented to simultaneously extract 5-hydroxymethyl furfurol (5-HMF) and iridoid glycosides in Fructus Corni by ultra-high performance liquid chromatography. Ionic liquid was used as a green elution reagent in vort...

journal_title：Food chemistry

authors： Du K,Li J,Bai Y,An M,Gao XM,Chang YX

更新日期：2018-04-01 00:00:00

abstract：:Graphene reinforced hollow fibre liquid phase microextraction combined with high performance liquid chromatography-diode array detection was developed for the determination of some carbamate pesticides (metolcarb, carbaryl, isoprocarb, and diethofencarb) in fruit samples. The main parameters that affect the extraction...

journal_title：Food chemistry

authors： Ma X,Wang J,Wu Q,Wang C,Wang Z

更新日期：2014-08-15 00:00:00

abstract：:Dextran or xanthan were used as model exocellular polysaccharides (EPS) to compare the extraction efficiency of EPS from skim milk acid gels using three different protocols. Extraction yields, residual protein concentrations and the macromolecular properties of extracted EPS were determined. For both model EPS, the hi...

journal_title：Food chemistry

authors： Nguyen AT,Nigen M,Jimenez L,Ait-Abderrahim H,Marchesseau S,Picart-Palmade L

更新日期：2018-01-15 00:00:00

abstract：:While analytical methods targeting specific compounds are critical for food safety, analytes excluded from the targeted list will not be identified. Non-targeted analyses (NTA) using LC/HR-MS complement these approaches by producing information-rich data sets where molecular formula can be generated for each detected ...

journal_title：Food chemistry

authors： Knolhoff AM,Fisher CM

更新日期：2020-11-04 00:00:00

abstract：:Iron oxide nanoparticles (IONPs) modified with polydopamine were covalently immobilized with nisin to inhibit the growth of Alicyclobacillus acidoterrestris in apple juice. The minimum bactericidal concentration (MBC) of IONPs @ pDA-nisin composites against Alicyclobacillus acidoterrestris cells and spores in three ki...

journal_title：Food chemistry

authors： Song Z,Wu H,Niu C,Wei J,Zhang Y,Yue T

更新日期：2019-07-30 00:00:00

abstract：:The objective of this work was to microencapsulate aspartame by double emulsion followed by complex coacervation, aiming to protect it and control its release. Six treatments were prepared using sunflower oil to prepare the primary emulsion and gelatin and gum Arabic as the wall materials. The microcapsules were evalu...

journal_title：Food chemistry

authors： Rocha-Selmi GA,Bozza FT,Thomazini M,Bolini HM,Fávaro-Trindade CS

更新日期：2013-08-15 00:00:00

abstract：:This paper describes a comparison of the properties of the three versions of the QuEChERS method (quick, easy, cheap, effective, rugged and safe) - the original (unbuffered), acetate-buffered, and citrate-buffered methods - for the determination of fenobucarb residues in beef muscles via liquid chromatography-electros...

journal_title：Food chemistry

authors： Park KH,Choi JH,Abd El-Aty AM,Musfiqur Rahman M,Jang J,Ko AY,Kwon KS,Park HR,Kim HS,Shim JH

更新日期：2013-06-15 00:00:00

abstract：:Fourier transform infrared spectroscopy (FTIR) attenuated total reflectance (ATR) was applied for the determination of total phenolic and flavonoid contents and antioxidant capacity (DPPH and FRAP assays) in Moscatel dessert wines (n=56). Prediction models were developed for the referred parameters using Partial Least...

journal_title：Food chemistry

authors： Silva SD,Feliciano RP,Boas LV,Bronze MR

更新日期：2014-05-01 00:00:00

abstract：:The reaction efficiency of o-benzoquinones with amines (L-lysine, Nα-acetyl-L-lysine, glycine, L-methionine and L-arginine), thiols (L-cysteine and Nα-acetyl-L-cysteine) and protein (bovine serum albumin) were determined at pH 5.0, 7.0 and 8.0 and scan rate of 10, 50 and 100 mV/s by cyclic voltammetry. Nucleophiles co...

journal_title：Food chemistry

authors： Li Y,Qi H,Fan M,Zhu Z,Zhan S,Li L,Li B,Zhang X,Zhao X,Ma J,Wang L

更新日期：2020-07-01 00:00:00

abstract：:The influence of liquid-state fermentation (LSF) by selected lactic acid bacteria (LAB) and Rhizopus oligosporus fungi on the content of rutin and total phenolic compounds (TPC), antioxidant capacity measured by ABTS test, FRAP assay and photochemiluminescence technique, and the inhibitory activity against formation o...

journal_title：Food chemistry

authors： Zieliński H,Szawara-Nowak D,Bączek N,Wronkowska M

更新日期：2019-01-15 00:00:00

abstract：:The aim of this work was to analyse the hypotensive effect of amaranth protein/peptides on spontaneously hypertensive rats (SHR). The mechanism of action of these peptides was studied in vivo and ex vivo. We also tested the effect of protection against gastrointestinal digestion (GID) exerted by an O:W emulsion on the...

journal_title：Food chemistry

authors： Suárez S,Aphalo P,Rinaldi G,Añón MC,Quiroga A

更新日期：2020-03-05 00:00:00

abstract：:Glycoside hydrolase family 8 (GH8) includes endoglucanases, lichenases, chitosanases and xylanases, which are essential for polysaccharides breakdown. In this work, we studied a thermally stable GH8 from the cellulose synthase complex of Enterobacter sp. R1, for deconstruction of β-glucans. The biochemical characteriz...

journal_title：Food chemistry

authors： Ontañon OM,Ghio S,Marrero Díaz de Villegas R,Garrido MM,Talia PM,Fehér C,Campos E

更新日期：2019-11-15 00:00:00

abstract：:The effects of sample preparation, cultivar, leaf age and tea processing on melatonin content of mulberry (Morus spp.) leaves were investigated. Sample preparation using ultrasonic technique in combination with solid phase extraction resulted in high recovery rate (76%), when compared to homogenisation in combination ...

journal_title：Food chemistry

authors： Pothinuch P,Tongchitpakdee S

更新日期：2011-09-15 00:00:00

abstract：:Zwitterionic hydrophilic interaction liquid chromatography (ZIC-HILIC) material was used as solid-phase extraction sorbent for purification of phospholipids from Hypophthalmichthys nobilis. The conditions were optimized to be pH 6, flow rate 2.0mL·min(-1), loading breakthrough volume ⩽5mL, and eluting solvent 5mL. Aft...

journal_title：Food chemistry

authors： Jin R,Li L,Feng J,Dai Z,Huang YW,Shen Q

更新日期：2017-02-01 00:00:00

abstract：:Differences in the taste profile of corn puffed products formulated with refined versus whole grain mix flour were characterized. The perceived bitter intensity was reported to be the main taste difference between the samples. Based on multidimensional sensory-guided fractionation techniques and subsequent identificat...

journal_title：Food chemistry

authors： Zhang L,Peterson DG

更新日期：2018-07-15 00:00:00

abstract：:A simple method based on high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for the simultaneous determination of organotins-tri-n-butyltin chloride (TBT), triphenyltin chloride (TPT), dibutyltin dichloride (DBT), and diphenyltin dichloride (DPT)-in plastic food packaging. Samples...

journal_title：Food chemistry

authors： Li T,She Y,Wang M,Liu G,Yu H,Wang J,Wang S,Jin F,Jin M,Shao H

更新日期：2015-08-15 00:00:00

abstract：:Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, whic...

journal_title：Food chemistry

authors： Li B,Zhang Y,Xu F,Khan MR,Zhang Y,Huang C,Zhu K,Tan L,Chu Z,Liu A

更新日期：2021-01-30 00:00:00

abstract：:A multiresidue method for the efficient identification and quantification of 38 compounds from 3 different classes of antibiotics (tetracyclines, sulfonamides, and quinolones) in animal tissues has been developed. The method optimization involved the selection of extraction solutions, comparison of different solid-pha...

journal_title：Food chemistry

authors： Zhang Z,Li X,Ding S,Jiang H,Shen J,Xia X

更新日期：2016-08-01 00:00:00