Abscisic acid stimulates anthocyanin accumulation in 'Jersey' highbush blueberry fruits during ripening.

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

authors： Singh B,Singh JP,Singh N,Kaur A

更新日期：2017-10-15 00:00:00

abstract：:Seeds and sprouts are of considerable interest due to their numerous pro-health benefits. The aim of this study was to investigate the effect of germination on the mineral composition (performed by flame absorption atomic spectroscopy), total phenolic content, antioxidant activity, as well as phenolic profiles (before...

journal_title：Food chemistry

authors： Pająk P,Socha R,Broniek J,Królikowska K,Fortuna T

更新日期：2019-03-01 00:00:00

abstract：:Thiocyanate ion is a natural component of cow's milk (hereinafter as milk) which may be artificially augmented to activate the lactoperoxidase milk preservation system. This study presents a survey of thiocyanate levels in raw milk and proposes a naturally occurring baseline concentration of thiocyanate in milk, which...

journal_title：Food chemistry

authors： Yong L,Wang Y,Yang D,Liu Z,Abernethy G,Li J

更新日期：2017-01-15 00:00:00

abstract：:Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and h...

journal_title：Food chemistry

authors： Cheong MW,Zhu D,Sng J,Liu SQ,Zhou W,Curran P,Yu B

更新日期：2012-09-15 00:00:00

abstract：:Lipid oxidation-a major cause of food product deterioration-necessitates the use of food additives to inhibit food oxidation. Ginger extract (GE) has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit fat oxidation. Herein, antioxidant propert...

journal_title：Food chemistry

authors： Si W,Chen YP,Zhang J,Chen ZY,Chung HY

更新日期：2018-01-15 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

authors： Feng Y,Wu B,Yu X,Yagoub AEA,Sarpong F,Zhou C

更新日期：2018-11-15 00:00:00

abstract：:Tea catechins as a member of flavan-3-ols subclass with the same skeleton may behave differentially. This study investigated the chemical conversions of 8 catechins under heat treatment with the involvement of epimerization, hydrolysis and oxidation/condensation reactions. Three reactions were enhanced as temperature ...

journal_title：Food chemistry

authors： Fan FY,Shi M,Nie Y,Zhao Y,Ye JH,Liang YR

更新日期：2016-04-01 00:00:00

abstract：:Europium (Eu(3+)) and samarium (Sm(3+)) were used as fluorescent labels to develop a highly sensitive dual-labeled time-resolved fluoroimmunoassay (TRFIA) for detect clothianidin and diniconazole in food samples. Under the optimized assay conditions, 50% inhibition concentration (IC50) and the limit of detection (LOD,...

journal_title：Food chemistry

authors： Sheng E,Shi H,Zhou L,Hua X,Feng L,Yu T,Wang M

更新日期：2016-02-01 00:00:00

abstract：:The effect of dietary supplementation with Se-enriched Agaricus bisporus on cytosolic gluthathione peroxidase-1 (GPx-1), gastrointestinal specific glutathione peroxidase-2 (GPx-2), thioredoxin reductase-1 (TrxR-1) and selenoprotein P (SeP) mRNA expression and GPx-1 enzyme activity in rat colon was examined. Rats were ...

journal_title：Food chemistry

authors： Maseko T,Howell K,Dunshea FR,Ng K

更新日期：2014-03-01 00:00:00

abstract：:Bitter sensation is mediated by various bitter taste receptors (T2Rs), thus T2R antagonists are actively explored. Our objective was to look for novel T2R blockers in hen protein hydrolysate (HPH). We screened the least bitter HPH fractions using electronic tongue, and analyzed their peptide sequences and calcium mobi...

journal_title：Food chemistry

authors： Xu Q,Singh N,Hong H,Yan X,Yu W,Jiang X,Chelikani P,Wu J

更新日期：2019-06-15 00:00:00

abstract：:Combined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat water holding capacity was affected by irradiation, increasing (p < 0.05) purge and cooking loss regardless of the dose used. Irradiation negati...

journal_title：Food chemistry

authors： Rodrigues LM,Sales LA,Fontes PR,Torres Filho RA,Andrade MPD,Ramos ALS,Ramos EM

更新日期：2020-05-30 00:00:00

abstract：:The quality characteristics of waxy and non-waxy proso millet (Panicum miliaceum L.) are different because of their varying amylose content. Physical appearance, pasting properties, cooking and edibility were investigated in five waxy and five non-waxy proso millet varieties. The results showed that the amylose conten...

journal_title：Food chemistry

authors： Yang Q,Zhang P,Qu Y,Gao X,Liang J,Yang P,Feng B

更新日期：2018-08-15 00:00:00

abstract：:The development of a fast hCCC method tailored to recover phenolics of Siberian barberry (Berberis sibirica, Berberidaceae) responsible for the observed strong antioxidant activity was performed. Initially, the optimization of extraction procedure was evaluated based on the antiradical potential assessment (DPPH and F...

journal_title：Food chemistry

authors： Kukula-Koch W,Koch W,Angelis A,Halabalaki M,Aligiannis N

更新日期：2016-07-15 00:00:00

abstract：:The use of pig rennet is very ancient and in Italy is only applied in the manufacture of Pecorino di Farindola cheese. In order to evaluate the key role of this rennet in the establishment of peculiar features of Pecorino di Farindola, cheeses made from raw ewes' milk using calf (A) and kid (B) rennets were compared t...

journal_title：Food chemistry

authors： Tofalo R,Schirone M,Fasoli G,Perpetuini G,Patrignani F,Manetta AC,Lanciotti R,Corsetti A,Martino G,Suzzi G

更新日期：2015-05-15 00:00:00

abstract：:The aim of this paper was to evaluate the effect of thermal treatment and UV irradiation on structural and physicochemical properties of octenyl succinate (OS) maize starches differing in content of OS groups (0.76%-2.38%). X-ray diffraction (XRD), gel permeation chromatography (GPC), and electron paramagnetic resonan...

journal_title：Food chemistry

authors： Kurdziel M,Królikowska K,Łabanowska M,Pietrzyk S,Michalec M

更新日期：2020-11-15 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

authors： Daud MNH,Fatanah DN,Abdullah N,Ahmad R

更新日期：2017-10-01 00:00:00

abstract：:Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than...

journal_title：Food chemistry

authors： Feng X,Bansal N,Yang H

更新日期：2016-06-01 00:00:00

abstract：:Surface-enhanced Raman spectroscopy (SERS) has become a growing ultrasensitive analytical technique to quantify toxic molecules in foodstuffs. Monitoring the levels of chemical contaminants not only ensures food security but also offers a guideline on the production, processing, and risk analysis of consumer's health ...

journal_title：Food chemistry

authors： Hassan MM,Zareef M,Xu Y,Li H,Chen Q

更新日期：2021-05-15 00:00:00

abstract：:We reported a structure-activity relationship study on unravelling phenolic hydroxyls instead of alcoholic hydroxyls contribute to the reduction of acrylamide formation by flavonoids. The dose-dependent study shows a close correlation between the number of phenolic hydroxyls of flavonoids and their reduction effects. ...

journal_title：Food chemistry

authors： Zhang Y,Huang M,Wang Q,Cheng J

更新日期：2016-05-15 00:00:00

abstract：:The object of this research was to compare the influence of different soy protein products on wheat dough and its gluten characteristics, including soy protein isolate (SPI), texturized soy protein (TSP) and hydrolyzed soy proteins (SPH), all of which with similar protein content. Addition of TSP could increase dough ...

journal_title：Food chemistry

authors： Zhang Y,Guo X,Shi C,Ren C

更新日期：2020-07-15 00:00:00

abstract：:The aglycones of vicine and convicine, divicine and isouramil, are the causative agents of favism and, therefore, should be analysed along with vicine and convicine in research seeking to eliminate them. This study investigated the stability of the aglycones produced by hydrolysis with β-glucosidase. Reversed-phase, h...

journal_title：Food chemistry

authors： Pulkkinen M,Zhou X,Lampi AM,Piironen V

更新日期：2016-12-01 00:00:00

abstract：:High performance liquid chromatography linked to isotope ratio mass spectrometry via an interface allowing the chemical oxidation of organic matter (HPLC-co-IRMS) was used to simultaneously determine carbon 13 isotope ratio (δ(13)C) of organic acids, glucose and fructose in lime and lemon juices. Because of the signif...

journal_title：Food chemistry

authors： Guyon F,Auberger P,Gaillard L,Loublanches C,Viateau M,Sabathié N,Salagoïty MH,Médina B

更新日期：2014-03-01 00:00:00

abstract：:Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC-MS followed by evaluation of the...

journal_title：Food chemistry

authors： Doan CD,To CM,De Vrieze M,Lynen F,Danthine S,Brown A,Dewettinck K,Patel AR

更新日期：2017-01-01 00:00:00

abstract：:We describe a highly specific PCR assay for the authentic identification of pork. Accurate detection of tissues derived from pig (Sus scrofa) was accomplished by using newly designed primers targeting porcine mitochondrial displacement (D-loop) region that yielded an unique amplicon of 712 base pairs (bp). Possibility...

journal_title：Food chemistry

authors： Karabasanavar NS,Singh SP,Kumar D,Shebannavar SN

更新日期：2014-02-15 00:00:00

abstract：:Whey protein has been indicated to curb diet-induced obesity, glucose intolerance and delay the onset of type 2 diabetes mellitus. Here the effects of intact crude whey, intact individual whey proteins and beta-lactoglobulin hydrolysates on an enteroendocrine (EE) cell model were examined. STC-1 pGIP/neo cells were in...

journal_title：Food chemistry

authors： Gillespie AL,Calderwood D,Hobson L,Green BD

更新日期：2015-12-15 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：:The aim of this study was to gain knowledge about the role of triacylglycerol (TAG) composition in fatty acids (FA) of o/w emulsions on both the pancreatic lipolysis kinetics and the bioaccessibility of released products (i.e. contained within the bile salt micellar phase). A mathematical model was developed and its p...

journal_title：Food chemistry

authors： Giang TM,Gaucel S,Brestaz P,Anton M,Meynier A,Trelea IC,Le Feunteun S

更新日期：2016-03-01 00:00:00

abstract：:In this study honey samples produced by Melipona (Michmelia) seminigra merrillae, collected in seven counties distributed in the central and southern region of Amazonas state in Brazil, were analysed for their botanical origin, content and profile of phenolic compounds, and antioxidant and antimicrobial activities. Tw...

journal_title：Food chemistry

authors： da Silva IA,da Silva TM,Camara CA,Queiroz N,Magnani M,de Novais JS,Soledade LE,Lima Ede O,de Souza AL,de Souza AG

更新日期：2013-12-15 00:00:00

abstract：:Camellia gymnogyna Chang (CgC), a wild tea plant, was discovered on Dayao Mountain, China. However, research regarding this tea plant is limited. Our study found that CgC contains theobromine, caffeine, and theacrine, among which theobromine content was the highest (14.37-39.72 mg/g). In addition, theobromine synthase...

journal_title：Food chemistry

authors： Teng J,Yan C,Zeng W,Zhang Y,Zeng Z,Huang Y

更新日期：2020-05-01 00:00:00

abstract：:Short-chain fatty acid esters are important flavor chemicals in Chinese traditional fermented Baijiu. Monascus purpureus was recognized as an important microorganism contributing to ester synthesis. However, the molecular basis for ester synthesis was still lacking. The present work combined genome sequencing, transcr...

journal_title：Food chemistry

authors： Xu Y,Wang X,Liu X,Li X,Zhang C,Li W,Sun X,Wang W,Sun B

更新日期：2021-02-15 00:00:00