Characterization and antioxidant activity of the complexes of tertiary butylhydroquinone with β-cyclodextrin and its derivatives.

abstract：:Reducing sugars can react with 1-phenyl-3-methyl-5-pyrazolone (PMP) to form sugar-PMP derivatives, which can be detected by HPLC-UV or HPLC-DAD due to their high UV absorbance at 248 nm. Six different sugars were synthesized with PMP with aid of response surface methodology (RSM), by which the parameters of the synthe...

journal_title：Food chemistry

authors： Wang W,Chen F,Zheng F,Russell BT

更新日期：2020-03-30 00:00:00

abstract：:In this work, the mechanism of the effect of lipid oxidation on the IgG/IgE binding ability of ovalbumin (OVA) was investigated via the peroxyl radicals produced by 2, 2'-azobis (2-amidinopropane) dihydrochloride to simulate lipid oxidation. Results showed that the structure of OVA unfolded partially with an increase ...

journal_title：Food chemistry

authors： Zhang JJ,Tu ZC,Wang H,Hu YM,Du PC,Yang YP

更新日期：2020-10-15 00:00:00

abstract：:Colourimetric determinations of amylase activity were developed based on a standard dinitrosalicylic acid (DNS) staining method, using maltose as the analyte. Intensities and absorbances of red, green and blue (RGB) were obtained with iPhone imaging and Adobe Photoshop image analysis. Correlation of green and analyte ...

journal_title：Food chemistry

authors： Thongprajukaew K,Choodum A,Sa-E B,Hayee U

更新日期：2014-11-15 00:00:00

abstract：:Kefiran, a water-soluble heteropolysaccharide with molecular weight of 1.35×10(6)Da and a specific optical rotation of +64° (c 1.0, H2O), was isolated from kefir grains grown in cheese whey and further purified through DEAE-Sepharose XK26. Response surface methodology was employed to optimise the culture conditions fo...

journal_title：Food chemistry

authors： Ghasemlou M,Khodaiyan F,Jahanbin K,Gharibzahedi SM,Taheri S

更新日期：2012-07-15 00:00:00

abstract：:The effects of different freezing treatments on the quality changes of bighead carp heads were evaluated in terms of pH value, TBARS, TVB-N, K-value, biogenic amine, total aerobic counts (TACs), drip loss, cooking loss and electrical conductivity (EC) during ice storage. Fish heads were stored at -40°C (T1), -40°C for...

journal_title：Food chemistry

authors： Hong H,Luo Y,Zhou Z,Bao Y,Lu H,Shen H

更新日期：2013-06-01 00:00:00

abstract：:High-amylose cereal starch has a great benefit on human health. Acid modification is very helpful for application of high-amylose starch in food and non-food industries. In this study, the ordered structure of acid-modified high-amylose rice starch was investigated by GPC, HPAEC, (13)C CP/MAS NMR and XRD. Acid prefere...

journal_title：Food chemistry

authors： Man J,Qin F,Zhu L,Shi YC,Gu M,Liu Q,Wei C

更新日期：2012-10-15 00:00:00

abstract：:An immunochromatographic assay (ICA) based on surface-enhanced Raman scattering (SERS) for ultrasensitive determination of Sudan I in food samples was reported. Gold-silver core-shell bimetallic nanorods (referred to as Au@Ag NRs) were synthesized, characterized and used as the substrate for preparation of the ICA. Po...

journal_title：Food chemistry

authors： Deng D,Yang H,Liu C,Zhao K,Li J,Deng A

更新日期：2019-03-30 00:00:00

abstract：:A novel method for the simultaneous identification and quantification of twelve aminoglycosides (AGs) and two colistins in meat and bovine milk has been developed. The analysis was carried out using liquid chromatography coupled to quadrupole-Orbitrap mass spectrometry (LC-Q-Orbitrap). Among the HILIC (Hydrophilic Int...

journal_title：Food chemistry

authors： Saluti G,Diamanti I,Giusepponi D,Pucciarini L,Rossi R,Moretti S,Sardella R,Galarini R

更新日期：2018-11-15 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：:Although pre-column derivatization with n-propylamine and acetic anhydride combined with the gas chromatograph was a useful method for the analysis of monosaccharide composition, failure often occurs because of lack of detail information on the mechanism as well as the operating key point in derivatization process. In...

journal_title：Food chemistry

authors： Wang X,Zhang L,Wu J,Xu W,Wang X,Lü X

更新日期：2017-04-01 00:00:00

abstract：:A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model ...

journal_title：Food chemistry

authors： Song X,Jing S,Zhu L,Ma C,Song T,Wu J,Zhao Q,Zheng F,Zhao M,Chen F

更新日期：2020-06-01 00:00:00

abstract：:The influence of cluster-zone leaf removal on Pinot noir vine growth and fruit chemical and volatile composition was investigated in 3 years. Different severities of leaf removal (0%, 50%, 100%) were imposed during the pea-size stage of development from the cluster zone. Results show that cluster-zone leaf removal had...

journal_title：Food chemistry

authors： Feng H,Yuan F,Skinkis PA,Qian MC

更新日期：2015-04-15 00:00:00

abstract：:The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinification (CW) to improve the stability of Syrah wines produced in a warm cl...

journal_title：Food chemistry

authors： Gordillo B,Rivero FJ,Jara-Palacios MJ,González-Miret ML,Heredia FJ

更新日期：2021-06-01 00:00:00

abstract：:In this paper a combination of NIR spectroscopy and FTIR and Raman microspectroscopy was used to elucidate the effects of different salts (NaCl, KCl and MgSO(4)) on structural proteins and their hydration in muscle tissue. Multivariate multi-block technique Consensus Principal Component Analysis enabled integration of...

journal_title：Food chemistry

authors： Perisic N,Afseth NK,Ofstad R,Hassani S,Kohler A

更新日期：2013-05-01 00:00:00

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：:Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef were studied. Increased air velocities and stepwise ageing regime had no effect (P > 0.05) on dry-aged beef lipid and protein oxidative stab...

journal_title：Food chemistry

authors： Zhang R,Yoo MJY,Farouk MM

更新日期：2021-05-15 00:00:00

abstract：:A seven flavonoids in hot water extract of immature kumquat (Citrus japonica var. margarita) were identified and quantified (mg/100g fresh fruit): 3',5'-di-C-β-glucopyranosylphloretin (DGPP, 285.9 ± 2.9 mg/100g), acacetin 8-C-neohesperidoside (margaritene, 136.2 ± 2.6 mg/100g), acacetin 6-C-neohesperidoside (isomargar...

journal_title：Food chemistry

authors： Lou SN,Lai YC,Huang JD,Ho CT,Ferng LH,Chang YC

更新日期：2015-03-15 00:00:00

abstract：:Utilization of horse gram and its flour in legume composite flours and products is limited due to the presence of antinutritional components, poor functional and expansion properties. Enzymatic treatment was used to improve the expansion and functional properties of horse gram to facilitate its use as an ingredient in...

journal_title：Food chemistry

authors： Sreerama YN,Sasikala VB,Pratape VM

更新日期：2008-06-01 00:00:00

abstract：:Pyrrolizidine alkaloids (PA) are secondary metabolites of plants, which are mostly found in the genus Senecio, Echium, Crotalaria, and Eupatorium. The presence of 1,2-unsaturated PA in foods is a concern to food regulators around the world because these compounds have been associated to acute and chronic toxicity, mai...

journal_title：Food chemistry

authors： Brugnerotto P,Seraglio SKT,Schulz M,Gonzaga LV,Fett R,Costa ACO

更新日期：2021-04-16 00:00:00

abstract：:Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-40.7%), on both t...

journal_title：Food chemistry

authors： Karaca AC,Nickerson M,Low NH

更新日期：2013-08-15 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：:Differences in the content of sugars, organic acids, total phenolics and antioxidative activity have been evaluated among three different elderberry species (Sambucus nigra, Sambucus cerulea, Sambucus javanica) and seven interspecific hybrids. The highest content of sugars has been determined in the fruits of JA×CER h...

journal_title：Food chemistry

authors： Mikulic-Petkovsek M,Ivancic A,Schmitzer V,Veberic R,Stampar F

更新日期：2016-06-01 00:00:00

abstract：:In this paper, the amino acid profiles of algal products from diverse groups (Cyanophyceae, Chlorophyta, Rhodophyta and Phaeophyta) were established. Contents of essential and non-essential amino acids varied in the range of 22.8-42.3 and 31.0-66.5 (g·16 g(-1)N), respectively. In dependence on daily algal intakes, the...

journal_title：Food chemistry

authors： Mišurcová L,Buňka F,Vávra Ambrožová J,Machů L,Samek D,Kráčmar S

更新日期：2014-05-15 00:00:00

abstract：:A novel and sensitive fluorescence probe based on near-infrared CuInS2 quantum dots (QDs) for parathion-methyl (PM) detection was developed. Water-soluble CuInS2 QDs were directly synthesised in aqueous solution with mercaptopropionic acid as stabilizers. The fluorescence intensity of CuInS2 QDs was quenched in the pr...

journal_title：Food chemistry

authors： Yan X,Li H,Yan Y,Su X

更新日期：2015-04-15 00:00:00

abstract：:UHPLC-LTQ-Orbitrap-high resolution mass spectrometry (HRMS) was applied to investigate complex polymeric polyphenols, before and after acid-catalysed depolymerisation in the presence of a nucleophile (phloroglucinol). Reaction products of (-)-epicatechin with acetaldehyde formed in model solution were selected for a p...

journal_title：Food chemistry

authors： Vallverdú-Queralt A,Meudec E,Eder M,Lamuela-Raventos RM,Sommerer N,Cheynier V

更新日期：2017-07-15 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：:There is an increased interest in preserving fruits and vegetables by drying. The novelty of this study consists in the combination of the following three drying methods: free convection (at 50, 60, and 70°C), forced convection at 40°C and 315W microwave power. The aim of this study was to investigate the effects of t...

journal_title：Food chemistry

authors： Nistor OV,Seremet Ceclu L,Andronoiu DG,Rudi L,Botez E

更新日期：2017-12-01 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

authors： Long J,Zhang B,Li X,Zhan X,Xu X,Xie Z,Jin Z

更新日期：2018-01-15 00:00:00

abstract：:Aflatoxins (AFs) are potent carcinogens present in numerous crops. Access to accurate methods for evaluating contamination is a critical factor in aflatoxin risk assessment. Versicolorin A (Ver A), a precursor of aflatoxin B1 (AFB1), can be used as an indicator for the presence of AFB1, even when the AF is not yet det...

journal_title：Food chemistry

authors： Zheng SY,Wei ZS,Li S,Zhang SJ,Xie CF,Yao DS,Liu DL

更新日期：2020-12-01 00:00:00

abstract：:Cassava, rice, and banana flours were used individually to replace wheat flour in cereal-legume-based composite flours. The proximate composition, mineral content, antinutritional effect, mineral molar ratios, and aflatoxin level were investigated. Replacing wheat flour with rice flour significantly (P < 0.05) improve...

journal_title：Food chemistry

authors： Udomkun P,Tirawattanawanich C,Ilukor J,Sridonpai P,Njukwe E,Nimbona P,Vanlauwe B

更新日期：2019-07-15 00:00:00