Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process.

abstract：:A new computational approach for the determination of 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (DPPH-RSA) in food is reported, based on the concept of machine learning. Trolox standard was mix with DPPH at different concentrations to produce different colors from purple to yellow. Artificial neur...

journal_title：Food chemistry

authors： Musa KH,Abdullah A,Al-Haiqi A

更新日期：2016-03-01 00:00:00

abstract：:The article presents the antioxidant properties of the extracts of hop EI and EII, by the electrochemical methods on a platinum electrode and comparative analysis of the composition of the extracts of hops using UV-VIS, FTIR and GC-MS methods. The hops extract EI, was obtained from the waste of the hops cone. The hops...

journal_title：Food chemistry

authors： Masek A,Chrzescijanska E,Kosmalska A,Zaborski M

更新日期：2014-08-01 00:00:00

abstract：:A fast screening of total phenols in tea infusions, tomato and apple juice samples using terbium sensitized fluorescence is described. The proposed method is based on the fluorescence sensitization of terbium (Tb(3+)) by complexation with flavonols (quercein as a reference standard) (at pH 7.0), which fluoresces inten...

journal_title：Food chemistry

authors： Shaghaghi M,Manzoori JL,Jouyban A

更新日期：2008-05-15 00:00:00

abstract：:Encapsulation of lipophilic bioactive compounds using plant-derived proteins as delivery systems has received increasing interest. In this study, proso millet protein was extracted by either wet milling or 60% (v/v) aqueous ethanol and then used as the wall material to encapsulate curcumin. Millet protein was composed...

journal_title：Food chemistry

authors： Wang L,Gulati P,Santra D,Rose D,Zhang Y

更新日期：2018-02-01 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：:A fast and simple method, which employs QuEChERS and HPLC-UV, was developed to determine preservatives in processed foods from different classes. The method showed correlation coefficients above 0.99, LOQs between 0.13 and 0.33 mg kg-1 and recoveries between 91 and 107%, with RSD ≤ 5.3%. Levels of preservatives were u...

journal_title：Food chemistry

authors： de Oliveira Arias JL,Rocha CB,Santos ALQS,Marube LC,Kupski L,Caldas SS,Primel EG

更新日期：2019-09-30 00:00:00

abstract：:Zipper-like on/off-switchable and magnetic molecularly imprinted microspheres (SM-MIMs) were constructed using acrylamide (AAm) and 2-acrylamide-2-methyl propanesulfonic acid (AMPS) as functional monomers for 17β-estradiol (17β-E2) recognition and extraction. The imprinted polymer interactions between poly(AAm) (PAAm)...

journal_title：Food chemistry

authors： Zhu W,Peng H,Luo M,Yu N,Xiong H,Wang R,Li Y

更新日期：2018-09-30 00:00:00

abstract：:In this study, for the first time, the use of chitosan as a clarifying agent in the production of clear pomegranate juice was evaluated and its effects on quality characteristics of juice were investigated. A central composite face centered design was used to establish the optimum conditions for clarification of pomeg...

journal_title：Food chemistry

authors： Tastan O,Baysal T

更新日期：2015-08-01 00:00:00

abstract：:The aim of this research was to determine the content of the histidinic antioxidants, advanced glycation end products (pentosidine) and thiobarbituric acid reactive substance (TBARS) in the meat from different animal species. Carnosine, anserine, homocarnosine and pentosidine were quantified by HPLC/MS, while TBARS wa...

journal_title：Food chemistry

authors： Peiretti PG,Medana C,Visentin S,Giancotti V,Zunino V,Meineri G

更新日期：2011-06-15 00:00:00

abstract：:Oxidative deterioration is one of the most important factors limiting shelf-life of fatty food products, where the use of active packaging produced with natural antioxidants is a strategy to minimize these reactions. Poly(acid lactic) (PLA) films were produced with carotenoids extracts rich in beta-carotene, lycopene,...

journal_title：Food chemistry

authors： Stoll L,Rech R,Flôres SH,Nachtigall SMB,de Oliveira Rios A

更新日期：2019-05-30 00:00:00

abstract：:Food analysis to ensure food safety and quality are relevant to all countries. This study aimed to develop a detection technique by combining recombinase polymerase amplification with CRISPR-Cas12a for food safety (termed RPA-Cas12a-FS). Our data showed that this novel method could be detected via fluorescence intensi...

journal_title：Food chemistry

authors： Liu H,Wang J,Zeng H,Liu X,Jiang W,Wang Y,Ouyang W,Tang X

更新日期：2021-01-01 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：:Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials vary...

journal_title：Food chemistry

authors： Wilde PJ,Garcia-Llatas G,Lagarda MJ,Haslam RP,Grundy MML

更新日期：2019-04-25 00:00:00

abstract：:The therapeutic benefits of medicinal plants are well known. Nevertheless, essential oils have been the main focus of antioxidant and antimicrobial studies, remaining scarce the reports with hydrophilic extracts. Thus, the antioxidant and antifungal activities of aqueous (prepared by infusion and decoction) and methan...

journal_title：Food chemistry

authors： Martins N,Barros L,Santos-Buelga C,Henriques M,Silva S,Ferreira IC

更新日期：2015-03-01 00:00:00

abstract：:Injera is an Ethiopian flat bread that is mostly made from tef flour. Injera making on an industrial scale holds a significant economic and social interest but requires a thorough study of how the process variables affect the product quality. The aim of this work was to investigate the effects of mill type (hammer, di...

journal_title：Food chemistry

authors： Assefa Y,Emire S,Villanueva M,Abebe W,Ronda F

更新日期：2018-11-15 00:00:00

abstract：:The combination of QuEChERS-LC-QTOFMS and matrix-matched calibration (MMC) to simultaneously determinate legislated and emerging mycotoxins in malt and beer was evaluated for the first time. The method performance was satisfactory displaying suitable linearity (R2 >0.99) and recovery (71-102%). The lowest values (in μ...

journal_title：Food chemistry

authors： Lago LO,Nievierowski TH,Mallmann LP,Rodrigues E,Welke JE

更新日期：2020-12-08 00:00:00

abstract：:This paper presents a method for determining phospholipids in soybean lecithin samples by phosphorus determination using high-resolution continuum source graphite furnace molecular absorption spectrometry (HR-CS GF MAS) via molecular absorption of phosphorus monoxide. Samples were diluted in methyl isobutyl ketone. Th...

journal_title：Food chemistry

authors： Pires LN,Brandão GC,Teixeira LS

更新日期：2017-06-15 00:00:00

abstract：:Due to health concerns and legal matters, an investigation to limit phthalates esters (PEAs) in spirits is necessary. A lab still was used to perform pilot distillations according to the official method for brandy production in order to explore the repartition into the distilled fractions of each PAE. The process was ...

journal_title：Food chemistry

authors： Montevecchi G,Masino F,Di Pascale N,Vasile Simone G,Antonelli A

更新日期：2017-12-15 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 lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90...

journal_title：Food chemistry

authors： Matumoto-Pintro PT,Murakami AE,Vital AC,Croge C,da Silva DF,Ospina-Roja IC,Guerra AF

更新日期：2017-08-01 00:00:00

abstract：:The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phen...

journal_title：Food chemistry

authors： Sordini B,Veneziani G,Servili M,Esposto S,Selvaggini R,Lorefice A,Taticchi A

更新日期：2019-05-01 00:00:00

abstract：:The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical-chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against RO...

journal_title：Food chemistry

authors： Moraes DP,Lozano-Sánchez J,Machado ML,Vizzotto M,Lazzaretti M,Leyva-Jimenez FJJ,da Silveira TL,Ries EF,Barcia MT

更新日期：2020-08-30 00:00:00

abstract：:The potential adulteration of extra virgin olive oil (EVOO) with soft-deodorized virgin olive oil (VOO) has raised the interest of researchers in investigating this fraud in recent years. The objective of this study was to determine chemical changes occurring after a soft-deodorization process in terms of volatiles, f...

journal_title：Food chemistry

authors： Aparicio-Ruiz R,Romero I,García-González DL,Oliver-Pozo C,Aparicio R

更新日期：2017-04-01 00:00:00

abstract：:Strawberry crop is very sensitive to osmotic stress conditions. We investigated the effect of the stress induced by mild drought (DS) and salt (SS) stresses, on molecular, physiological, and metabolic processes in the strawberry crop (Fragaria ananassa), cv. Camarosa. The results showed that the fruit yield was not af...

journal_title：Food chemistry

authors： Perin EC,da Silva Messias R,Borowski JM,Crizel RL,Schott IB,Carvalho IR,Rombaldi CV,Galli V

更新日期：2019-01-15 00:00:00

abstract：:Chemical and electrochemical changes associated with controlled oxidation were measured in thirteen commercial white wines, in order to evaluate the potential of linear sweep voltammetry to provide relevant information on the oxidative behavior of individual wines. For a given amount of oxygen consumed, substantial di...

journal_title：Food chemistry

authors： Gonzalez A,Vidal S,Ugliano M

更新日期：2018-12-15 00:00:00

abstract：:This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concen...

journal_title：Food chemistry

authors： Seraglio SKT,Bergamo G,Brugnerotto P,Gonzaga LV,Fett R,Costa ACO

更新日期：2021-05-01 00:00:00

abstract：:Mature endosperm was separated regionally into different parts in three rice cultivars, Te-qing (TQ), Wu-xiang 9915 (WX9915) and Guang-ling-xiang-nuo (GLXN), and their transgenic lines with inhibition of starch branching enzyme I and IIb (SBEI/IIb-). Within the three wild-type cultivars, starches from endosperm differ...

journal_title：Food chemistry

authors： Lin L,Huang J,Zhang L,Zhang C,Liu Q,Wei C

更新日期：2019-12-15 00:00:00

abstract：:Cyanidin-3-glucoside is a major anthocyanin in legumes, black rice, and purple potato, and has anti-inflammatory and antioxidant properties. In the present study, the effect of acylation on cyanidin-3-glucoside lipophilicity, stability, and antioxidant capacity was investigated. Cyanidin-3-glucoside was enzymatically ...

journal_title：Food chemistry

authors： Zhang P,Liu S,Zhao Z,You L,Harrison MD,Zhang Z

更新日期：2021-05-01 00:00:00

abstract：:The volatile compounds of Volvariella volvacea mushroom were investigated by solvent assisted flavor evaporation (SAFE)/gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), combined with aroma reconstitution and omission. The results showed that a total of 63...

journal_title：Food chemistry

authors： Xu X,Xu R,Jia Q,Feng T,Huang Q,Ho CT,Song S

更新日期：2019-09-30 00:00:00

abstract：:This study was to investigate the anticancer effects of the peel polyphenolic extract (HPP) and flesh polyphenolic extract (HFP) from hawthorn fruit in human MCF-7 breast cancer cells. It was found that the polyphenol and flavonoid contents of HPP were significant higher than that of HFP. Both HPP and HFP inhibited ce...

journal_title：Food chemistry

authors： Li T,Zhu J,Guo L,Shi X,Liu Y,Yang X

更新日期：2013-11-15 00:00:00