Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.

abstract：:Trace residue of mycotoxins in complex medicinal and edible food matrices has brought huge challenges for the development of ultrasensitive analytical methods. Here, a green electrochemical immunosensor for the ultrasensitive detection of ochratoxin A (OTA) was fabricated by self-assembling a compact 2-mercaptoacetic ...

journal_title：Food chemistry

authors： Sun C,Liao X,Huang P,Shan G,Ma X,Fu L,Zhou L,Kong W

更新日期：2020-06-15 00:00:00

abstract：:This research focuses on the study of polyacetylenes in carrot juice and their response to pH, storage and thermal processing conditions. Falcarindiol-3-acetate (FaDOAc) and falcarinol (FaOH) were in fresh carrot juice at concentrations of 73 and 233 μg/L, respectively. Reducing the pH of the raw carrot juice from its...

journal_title：Food chemistry

authors： Aguiló-Aguayo I,Brunton N,Rai DK,Balagueró E,Hossain MB,Valverde J

更新日期：2014-01-01 00:00:00

abstract：:In this study, the cypermethrin binding characteristics of lactic acid bacteria were investigated for the first time. Two strains, Lactobacillus plantarum RS60 and Pediococcus acidilactici D15, possessed the highest cypermethrin removal capacity and good tolerance to simulated digestive juices. They were employed for ...

journal_title：Food chemistry

authors： Zhang M,Ming Y,Guo H,Zhu Y,Yang Y,Chen S,He L,Ao X,Liu A,Zhou K,Zou L,Liu S

更新日期：2021-01-08 00:00:00

abstract：:This work was to develop a cost-effective and sustainable method which included metal chelate ionic liquid-based aqueous two-phase flotation (IL-based ATPF) and a two-step precipitation process for purifying bromelain from pineapple. Firstly, the metal chelate IL-based ATPF with a copper chelate-functionalized thermos...

journal_title：Food chemistry

authors： Han J,Cai Y,Wang L,Mao Y,Ni L,Wang Y

更新日期：2020-03-30 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 increasing global trade of fishery and aquaculture products makes it necessary to develop methods for species identification in case of fish fillets or other highly processed seafood with external morphological characteristics (e.g. gills, fins) of the original fish being removed. Species identification methods ba...

journal_title：Food chemistry

authors： Schiefenhövel K,Rehbein H

更新日期：2013-05-01 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：:Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the amounts of damaged starch and leaching protein...

journal_title：Food chemistry

authors： Tao H,Huang JS,Xie QT,Zou YM,Wang HL,Wu XY,Xu XM

更新日期：2018-11-01 00:00:00

abstract：:Net analyte signal standard addition method has been used for the simultaneous determination of sulphadiazine and trimethoprim by spectrophotometry in some bovine milk and veterinary medicines. The method combines the advantages of standard addition method with the net analyte signal concept which enables the extracti...

journal_title：Food chemistry

authors： Hajian R,Mousavi E,Shams N

更新日期：2013-06-01 00:00:00

abstract：:Sinapine is the main secondary metabolite present in rapeseed pomace (RSP) with its concentration being dependent on rapeseed processing, growing conditions, extraction parameters and the country of origin. Here we report, the concentration of sinapine from an extract of defatted RSP harvested in the North East of Sco...

journal_title：Food chemistry

authors： Yates K,Pohl F,Busch M,Mozer A,Watters L,Shiryaev A,Kong Thoo Lin P

更新日期：2019-03-15 00:00:00

abstract：:Black truffle is characterized by a black ascocarp and white veins. This hypogeous fruit body is known for its aroma. Understanding metabolic variation during ripening can shed light on truffle biology. In this work, the comprehensive polar metabolome and the volatile organic compounds of T. melanosporum were studied ...

journal_title：Food chemistry

authors： Caboni P,Scano P,Sanchez S,Garcia-Barreda S,Corrias F,Marco P

更新日期：2020-07-30 00:00:00

abstract：:The impact of different concentrations of Na(+), K(+), Ca(2+), Mg(2+), Fe(2+), and Zn(2+) on the degradation of adenosine triphosphate (ATP) and the influence of these ions on the activity of adenosine monophosphate deaminase (AMP-deaminase) and acid phosphatase (ACP) in common carp fillets (in vivo) during 4°C storag...

journal_title：Food chemistry

authors： Li D,Qin N,Zhang L,Lv J,Li Q,Luo Y

更新日期：2016-11-15 00:00:00

abstract：:This study proposed a novel analytical method for the separation and determination of cobalamin and cobalt in kefir samples by high performance liquid chromatography-inductively coupled plasma-optical emission spectrometry (HPLC-ICP-OES) in addition to determination of cobalamin in HPLC system. Chromatographic paramet...

journal_title：Food chemistry

authors： Bodur S,Erarpat S,Balçık U,Bakırdere S

更新日期：2021-03-15 00:00:00

abstract：:Scutellaria baicalensis Georgi (skullcap) has been widely used as a dietary ingredient. The purpose of this study was to reveal novel function of skullcap and its mechanism on allergen permeation in intestinal epithelial cells. Intestinal epithelial Caco-2 cell monolayers were used to evaluate the inhibitory effect of...

journal_title：Food chemistry

authors： Shin HS,Bae MJ,Jung SY,Shon DH

更新日期：2013-09-01 00:00:00

abstract：:Three polysaccharide fractions were isolated from blackberry wine. The crude extract BWPs was obtained with ethanol precipitation and freeze-thawing process, it was then submitted to Fehling treatment, giving soluble BWPFs and insoluble BWPFp fractions. These fractions were characterized by Gas Chromatography-Mass Spe...

journal_title：Food chemistry

authors： Cordeiro Caillot AR,de Lacerda Bezerra I,Palhares LCGF,Santana-Filho AP,Chavante SF,Sassaki GL

更新日期：2018-08-15 00:00:00

abstract：:Protein phosphorylation changes of the sarcoplasmic and myofibrillar proteins in beef longissimus muscle in response to electrical stimulation (ES) was investigated. Sarcoplasmic and myofibrillar proteins purified from muscle samples taken at 0, 3 and 10h after ES were separated on SDS-PAGE and stained with phosphorou...

journal_title：Food chemistry

authors： Li C,Zhou G,Xu X,Lundström K,Karlsson A,Lametsch R

更新日期：2015-05-15 00:00:00

abstract：:The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were ...

journal_title：Food chemistry

authors： Gong S,Li W,Yu Y,Gu X,Zhang W,Wang Z

更新日期：2020-05-30 00:00:00

abstract：:Brown rice was exposed to low-pressure plasma ranging from 1 to 3kV for 10min. Treatment of brown rice in low-pressure plasma increases the germination percentage, seedling length, and water uptake in laboratory germination tests. Of the various treatments, 3-kV plasma exposure for 10min yielded the best results. In g...

journal_title：Food chemistry

authors： Chen HH,Chang HC,Chen YK,Hung CL,Lin SY,Chen YS

更新日期：2016-01-15 00:00:00

abstract：:A certain level of disagreement between the chemical analysis of androstenone and skatole and the human perception of boar taint has been found in many studies. Here we analyze whether the fatty acid composition can explain such inconsistency between sensory evaluation and chemical analysis of boar taint compounds. Th...

journal_title：Food chemistry

authors： Liu X,Trautmann J,Wigger R,Zhou G,Mörlein D

更新日期：2017-09-15 00:00:00

abstract：:The impact of conventional cooking and processing methods on total phenols, antioxidant activity, carotenoids and glucosinolates of watercress was evaluated. Boiling significantly decreases phenolic content, antioxidant activity and recoverable glucosinolates, however it increases the carotenoid concentrations of wate...

journal_title：Food chemistry

authors： Giallourou N,Oruna-Concha MJ,Harbourne N

更新日期：2016-12-01 00:00:00

abstract：:Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 ...

journal_title：Food chemistry

authors： Sravan Kumar S,Singh Chauhan A,Giridhar P

更新日期：2020-12-15 00:00:00

abstract：:Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying...

journal_title：Food chemistry

authors： Jeleń H,Majcher M,Ginja A,Kuligowski M

更新日期：2013-11-01 00:00:00

abstract：:Ascorbic acid (AA), uric acid (UA) and glutathione (GSH) are the most important water-soluble antioxidants. The concentrations of GSH and glutathione disulfide (GSSG) and their molar ratio are the indicators of oxidative stress. Little is known about the contents of UA, GSH and GSSG in human milk; a reliable and sensi...

journal_title：Food chemistry

authors： Ma L,Shi H,Lian K,Diao Y,Chen Y,Ma C,Kang W

更新日期：2017-03-01 00:00:00

abstract：:Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape juice and wine from Tempranillo blanco. The aim was to study the effect of foliar application of a seawee...

journal_title：Food chemistry

authors： Gutiérrez-Gamboa G,Garde-Cerdán T,Rubio-Bretón P,Pérez-Álvarez EP

更新日期：2020-03-05 00:00:00

abstract：:Calcium and other micronutrients are essential for health and well-being. Dairy products are the main sources of calcium in western countries. In most regions of Asia, the consumption of these products is limited due to the lactose intolerance and costs. A major contributor to the micronutrients intake in this region ...

journal_title：Food chemistry

authors： Henry CJ,Bi X,Lim J,Lau E

更新日期：2016-01-01 00:00:00

abstract：:Genetically modified foods are a major concern around the world due to the lack of information concerning their safety and health effects. This work evaluates differences, at the proteomic level, between two types of crop samples: transgenic (MON810 event with the Cry1Ab gene, which confers resistance to insects) and ...

journal_title：Food chemistry

authors： Vidal N,Barbosa H,Jacob S,Arruda M

更新日期：2015-08-01 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：:In red and rosé wines, the grape anthocyanins are progressively converted to more stable pigments, including phenylpyranoanthocyanins. One-/two-dimensional NMR and UPLC-DAD-ESI-MS(n) measurements were used to monitor the synthesis of guaiacylpyranomalvidin 3-O-glucoside from malvidin 3-O-glucoside and vinylguaiacol in...

journal_title：Food chemistry

authors： Vallverdú-Queralt A,Meudec E,Ferreira-Lima N,Sommerer N,Dangles O,Cheynier V,Le Guernevé C

更新日期：2016-05-15 00:00:00

abstract：:Owing to the overall increase in herbal infusions' consumption, there's a progressively higher need of suitable plant material, as well as adequate conservation techniques to maintain its quality. Among, the available technologies, irradiation is gaining interest as a feasible preservation method. In line with this ap...

journal_title：Food chemistry

authors： Pereira E,Antonio A,Barreira JCM,Santos-Buelga C,Barros L,Ferreira ICFR

更新日期：2018-02-01 00:00:00

abstract：:Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg/kg in Verdi to 5360 μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide ...

journal_title：Food chemistry

authors： Elmore JS,Briddon A,Dodson AT,Muttucumaru N,Halford NG,Mottram DS

更新日期：2015-09-01 00:00:00