Development of pure certified reference material of stevioside.

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

authors： Zhang Y,Pei F,Fang Y,Li P,Zhao Y,Shen F,Zou Y,Hu Q

更新日期：2019-03-01 00:00:00

abstract：:Blackberry fruit contains high levels of polyphenols particularly anthocyanins which contribute to its biological activities. Bioavailability of polyphenols especially anthocyanins is generally low, it has been proposed that metabolites from polyphenol biotransformation under colonic fermentation are components that e...

journal_title：Food chemistry

authors： Gowd V,Bao T,Wang L,Huang Y,Chen S,Zheng X,Cui S,Chen W

更新日期：2018-12-15 00:00:00

abstract：:The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16-20 °Brix) and sorted for each date in ten density classes (1.05-1.12g/cm(3)). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentra...

journal_title：Food chemistry

authors： Torchio F,Giacosa S,Vilanova M,Río Segade S,Gerbi V,Giordano M,Rolle L

更新日期：2016-12-01 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：:A method of separation and preconcentration of cadmium, copper, nickel, lead and zinc at trace level using 8-hydroxyquinoline as a chelating agent and lanthanum(III) as a carrier element is proposed. The heavy metals were determined after preconcentration by inductively coupled plasma optical emission spectrometry (IC...

journal_title：Food chemistry

authors： Feist B,Mikula B

更新日期：2014-03-15 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：:The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymatic hydrolysis and mic...

journal_title：Food chemistry

authors： Su Y,Chen Z,Li J,Chang C,Gu L,Yang Y

更新日期：2021-02-15 00:00:00

abstract：:There has been increasing recent concern about the agricultural use of organophosphorus pesticides. A rapid and sensitive fluorescence assay for the detection of three organophosphorus pesticides has therefore been developed using 6-carboxy-fluorescein labeling aptamer as the probe and functionalized magnetic nanopart...

journal_title：Food chemistry

authors： Jiang M,Chen C,He J,Zhang H,Xu Z

更新日期：2020-03-01 00:00:00

abstract：:Honey is a high value food commodity with recognized nutraceutical properties. A primary driver of the value of honey is its floral origin. The feasibility of applying multivariate data analysis to various chemical parameters for the discrimination of honeys was explored. This approach was applied to four authentic ho...

journal_title：Food chemistry

authors： Jandrić Z,Haughey SA,Frew RD,McComb K,Galvin-King P,Elliott CT,Cannavan A

更新日期：2015-12-15 00:00:00

abstract：:Pea (Pisum sativum L.) plants were sown in a field and foliar sprayed at blooming stage with solutions of different forms of iodine (I) - I- and IO3- and selenium (Se) - SeO32- and SeO42-. The possibility of enrichment of pea seeds to nutritionally important levels of both elements and their distribution through the p...

journal_title：Food chemistry

authors： Jerše A,Kacjan Maršić N,Kroflič A,Germ M,Šircelj H,Stibilj V

更新日期：2018-11-30 00:00:00

abstract：:Pectin was extracted from blueberry powder as water soluble fraction (WSF), rich in branched regions, and chelator soluble fraction (CSF), linear, with strong negative charge. Binding of pectins with three anthocyanin standards (malvidin-3-glucoside; M3G, cyanidin-3-glucoside; C3G, and delphinidin-3-glucoside; D3G) an...

journal_title：Food chemistry

authors： Koh J,Xu Z,Wicker L

更新日期：2020-01-01 00:00:00

abstract：:Quinones are electrophilic species which can react with various nucleophiles, like wine antioxidants, such as sulfur dioxide or ascorbic acid, thiols, amino acids, and numerous polyphenols. These reactions are very important in wine aging because they mediate oxygen reactions during both production and bottle aging ph...

journal_title：Food chemistry

authors： Oliveira CM,Barros AS,Ferreira AC,Silva AM

更新日期：2016-11-15 00:00:00

abstract：:Although the enantiomeric distribution of chiral volatiles presents great potential in discrimination of tea cultivars and their geographic origins, this area has received little attention. Thus, we herein aimed to determine the relationships between tea cultivars and the enantiomeric distributions of their chiral vol...

journal_title：Food chemistry

authors： Mu B,Zhu Y,Lv HP,Yan H,Peng QH,Lin Z

更新日期：2018-11-01 00:00:00

abstract：:This study aimed to investigate the changes in the proteome of bitter gourd prior to and after subjecting to boiling and microwaving. A comparative analysis of the proteome profiles of raw and thermally treated bitter gourds was performed using 2D-DIGE. The protein content and number of protein spots in raw sample was...

journal_title：Food chemistry

authors： Ng ZX,Chua KH,Kuppusamy UR

更新日期：2014-04-01 00:00:00

abstract：:Natural stable isotopes of carbon and nitrogen ((12)C, (13)C, (14)N, (15)N) have abundances unique to each living creature. Therefore, measurement of the stable isotope ratio of carbon and nitrogen (δ(13)C=(13)C/(12)C, δ(15)N=(15)N/(14)N) in milk provides a reliable method to determine organic milk (OM) authenticity. ...

journal_title：Food chemistry

authors： Chung IM,Park I,Yoon JY,Yang YS,Kim SH

更新日期：2014-10-01 00:00:00

abstract：:In this paper, β-cyclodextrin (β-CD) supported on porous graphene nanohybrid (β-CDPG) was obtained by self-assembly of functionalized graphene nanosheets into a three-dimensional network in the presence of ascorbic acid via an in situ graphene oxide reduction and β-CD functionalization process during a hydrothermal re...

journal_title：Food chemistry

authors： Tezerji NS,Foroughi MM,Bezenjani RR,Jandaghi N,Rezaeipour E,Rezvani F

更新日期：2020-05-01 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：:This work studies the effects of the substitution of NaCl with KCl and CaCl2 on the physicochemical, mineral and sensory profile of fermented green Spanish-style Manzanilla olives, using an enlarged centroid mixture design. An increasing presence of CaCl2 in the initial brines improved the colour index, L(∗), b(∗) val...

journal_title：Food chemistry

authors： López-López A,Bautista-Gallego J,Moreno-Baquero JM,Garrido-Fernández A

更新日期：2016-11-15 00:00:00

abstract：:Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids (l-phenylalanine, l-tyrosine, l-tryptophan) and a polypeptide (ε-poly-l-lysine) in prolonging the color stability of purple carrot anthocyanins (0.025%) in model beverages (0.05% l-ascorbic ...

journal_title：Food chemistry

authors： Chung C,Rojanasasithara T,Mutilangi W,McClements DJ

更新日期：2017-03-01 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

authors： Chen X,Li X,Mao X,Huang H,Wang T,Qu Z,Miao J,Gao W

更新日期：2017-06-01 00:00:00

abstract：:The objectives of the present work were to investigate the influence of Gum Arabic (GA) on the physicochemical properties and ultra-high temperature (UHT) processability of β-lactoglobulin(β-lg)-stabilized d-limonene emulsions. Moreover, we also wanted to evaluate the antimicrobial efficiency and mechanism of β-lg-GA ...

journal_title：Food chemistry

authors： Su J,Guo Q,Cai Y,Wang T,Mao L,Gao Y,Yuan F,Van der Meeren P

更新日期：2020-12-01 00:00:00

abstract：:The calibration uncertainty associated with the determination of metals at trace levels in a drinking water sample by ICP-MS was estimated when signals were affected by two error contributions, namely instrumental errors and operational condition errors. The calibration uncertainty was studied by using J concentration...

journal_title：Food chemistry

authors： Badocco D,Lavagnini I,Mondin A,Pastore P

更新日期：2015-06-15 00:00:00

abstract：:Immunochromatographic assays (ICAs) are most frequently used for on-site rapid screening of clenbuterol. To improve sensitivity, a novel probe with bacteria as signal carriers was developed. Bacteria can load a great deal of gold nanoparticles (AuNPs) on their surface, meaning much fewer antibodies are needed to produ...

journal_title：Food chemistry

authors： Huang Q,Bu T,Zhang W,Yan L,Zhang M,Yang Q,Huang L,Yang B,Hu N,Suo Y,Wang J,Zhang D

更新日期：2018-10-01 00:00:00

abstract：:The present research evaluated the effects of tea polyphenol (TP) combined with ozone water (O(3)) on the quality of black sea bream (Sparus macrocephalus) over a period of 15 days storage at 4°C. A solution of TP (0.2%, w/v) was used to coat the fish after washing with ozone water (1mg/L). Fish physicochemical (pH, K...

journal_title：Food chemistry

authors： Feng L,Jiang T,Wang Y,Li J

更新日期：2012-12-15 00:00:00

abstract：:Lycium ruthenicum has been used as ethnic medicine and nutraceutical food. Existing studies of L. ruthenicum can be classifies into three areas: (1) those in which molecular biology methods were used to study its origin, genetic variation and relationships with other species; (2) those in which phytochemical methods w...

journal_title：Food chemistry

authors： Wang H,Li J,Tao W,Zhang X,Gao X,Yong J,Zhao J,Zhang L,Li Y,Duan JA

更新日期：2018-02-01 00:00:00

abstract：:The purpose of this study was to structurally characterise the polar lipids of sea bass (Dicentrarchus labrax), fed with an experimental diet containing olive pomace (OP), that exhibit cardioprotective activities. OP has been added to conventional fish oil (FO) feed at 4% and this was the OP diet, having been suppleme...

journal_title：Food chemistry

authors： Nasopoulou C,Smith T,Detopoulou M,Tsikrika C,Papaharisis L,Barkas D,Zabetakis I

更新日期：2014-02-15 00:00:00

abstract：:Free radical-induced neural damage is implicated in neurodegenerative diseases and antioxidants have protective activity. In the present study, we examined the effect of gallic acid (GA; 50, 100 and 200mg/kg, p.o. for 10 days) on memory deficit and cerebral oxidative stress induced by 6-hydroxydopamine (6-OHDA; 8 μg/2...

journal_title：Food chemistry

authors： Mansouri MT,Farbood Y,Sameri MJ,Sarkaki A,Naghizadeh B,Rafeirad M

更新日期：2013-06-01 00:00:00

abstract：:Purslane seed oil could be considered as potential nutritious oil due to its desirable fatty acid composition and other biological active compounds. In this study the effect of three extraction procedure including solvent extraction, cold pressing and microwave pretreatment (MW) followed by cold pressing on oil yield,...

journal_title：Food chemistry

authors： Delfan-Hosseini S,Nayebzadeh K,Mirmoghtadaie L,Kavosi M,Hosseini SM

更新日期：2017-05-01 00:00:00

abstract：:This study aimed to reveal amino acid deamination and decarboxylation activities of spoilage microbiota in chill-stored grass carp fillets. Results showed that microbial deamination activities of umami/sweet-taste amino acids were higher than that of bitter-taste amino acids. The total deamination activity of tested a...

journal_title：Food chemistry

authors： Zhuang S,Liu X,Li Y,Zhang L,Hong H,Liu J,Luo Y

更新日期：2021-01-30 00:00:00

abstract：:Sunflower oil-in-water Pickering emulsions were fabricated using octenyl succinic anhydride (OSA) modified starch particles and small molecular surfactants (e.g., SDS, CTAB and Tween 20) as stabilizers. Emulsions were characterized for physical stabilities by cream volume, droplet size distribution and microstructure....

journal_title：Food chemistry

authors： Song X,Zheng F,Ma F,Kang H,Ren H

更新日期：2020-01-15 00:00:00