Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic digestion at the preterm newborn stage.

abstract：:Maltogenic α-amylase from Bacillus stearothermophilus (BStA) is widely used as bread crumb anti-firming enzyme. A maltotetraose-forming α-amylase from Pseudomonas saccharophila (PSA) was recently proposed as alternative, hence the need to compare both exo-acting enzymes with some endo-action component. A purely exo-ac...

journal_title：Food chemistry

authors： Derde LJ,Gomand SV,Courtin CM,Delcour JA

更新日期：2012-11-15 00:00:00

abstract：:The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68°C for 1-5min) was applied to LWE. Treated LWE was centrifuged and supernatant was taken for mea...

journal_title：Food chemistry

authors： Uysal RS,Boyacı İH,Soykut EA,Ertaş N

更新日期：2017-02-01 00:00:00

abstract：:Glutamyl endopeptidase (GE) from Alcalase™ 2.4 L was purified using hydrophobic interaction (HIC) and ion-exchange (IEX) chromatography. The yield of GE obtained was approximately 42%. Bovine α-casein (containing α(s1)- and α(s2)-casein) was digested with GE at 37 and 50°C for 4h. Samples were withdrawn at various tim...

journal_title：Food chemistry

authors： Kalyankar P,Zhu Y,O'Keeffe M,O'Cuinn G,FitzGerald RJ

更新日期：2013-01-15 00:00:00

abstract：:In this paper, a novel chemiluminescence (CL) method has been developed for the determination of propyl gallate (PG). The proposed method was based on the enhancing effect of PG on the CL signal of 2-phenyl-4,5-di(2-furyl)-1H-imidazole (PDFI) and K3Fe(CN)6 reaction in an alkaline solution. Under the optimum conditions...

journal_title：Food chemistry

authors： Kang J,Han L,Chen Z,Shen J,Nan J,Zhang Y

更新日期：2014-09-15 00:00:00

abstract：:This study was carried out to investigate the potential fermentation properties of juçara pulp, using pH-controlled anaerobic batch cultures reflective of the distal region of the human large intestine. Effects upon major groups of the microbiota were monitored over 24h incubations by fluorescence in situ hybridisatio...

journal_title：Food chemistry

authors： Guergoletto KB,Costabile A,Flores G,Garcia S,Gibson GR

更新日期：2016-04-01 00:00:00

abstract：:For the provision of oleocanthal (OLC), a phenolic compound with very promising pharmacological properties, isolation from olive oil is a very important option. Due to the compound's sensitivity to decomposition upon exposure to oxygen and light, a very gentle isolation method has been developed under use of high perf...

journal_title：Food chemistry

authors： Adhami HR,Zehl M,Dangl C,Dorfmeister D,Stadler M,Urban E,Hewitson P,Ignatova S,Krenn L

更新日期：2015-03-01 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：:A polyphenol oxidase was purified and characterised from leaves of the common spiderflower. Purification sequentially with ammonium sulphate, dialysis, DEAE-Sepharose ion-exchange chromatography and Sephadex G-75 gel filtration chromatography resulted in 37.8-fold enrichment in the specific activity and 44.3% recovery...

journal_title：Food chemistry

authors： Gao ZJ,Liu JB,Xiao XG

更新日期：2011-12-01 00:00:00

abstract：:A novel magnetic carboxylated multi-walled carbon nanotubes (c-MWCNT-MNPs) was proposed for magnetic solid-phase extraction coupled with liquid chromatography-tandem mass spectrometry to determine phenolic compounds in sesame oil. In this study, c-MWCNT-MNPs were acquired by simply dispersing Fe3O4 magnetic nanopartic...

journal_title：Food chemistry

authors： Wu R,Ma F,Zhang L,Li P,Li G,Zhang Q,Zhang W,Wang X

更新日期：2016-08-01 00:00:00

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：:Lactose is an important additive because of its food, pharmaceutical, and cosmetic applications. Among lactose polymorphs, anhydrous β-lactose stands out due to its thermodynamic stability. Thus, a simple method to produce the inter-conversion from monohydrate α-lactose to anhydrous β-lactose was investigated employin...

journal_title：Food chemistry

authors： Lara-Mota EE,Nicolás-Vázquez MI,López-Martínez LA,Espinosa-Solis V,Cruz-Alcantar P,Toxqui-Teran A,Saavedra-Leos MZ

更新日期：2021-03-15 00:00:00

abstract：:The present study was carried out to investigate the radical scavenging and antioxidant activities of fermented meat sauce (FMS) against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and the hydroxyl radical (OH-radical), as well as to isolate substances in FMS related to its antioxidant activity. FMS was prepared by mixing gr...

journal_title：Food chemistry

authors： Ohata M,Uchida S,Zhou L,Arihara K

更新日期：2016-03-01 00:00:00

abstract：:Headspace solid phase microextraction and chirospecific gas chromatography-mass spectrometry in selected ion monitoring mode (HS-SPME-GC-SIM-MS) allowed quantitative determination of δ-lactones (δ-C8, δ-C10) and γ-lactones (γ-C6, γ-C8, γ-C10). A stable isotope dilution assay (SIDA) with d7-γ-decalactone as internal st...

journal_title：Food chemistry

authors： Steingass CB,Langen J,Carle R,Schmarr HG

更新日期：2015-02-01 00:00:00

abstract：:The analysis of unpaired electron components in royal jelly was carried out using electron spin resonance (ESR) with the aim to develop a detection method for irradiated royal jelly. The ESR spectrum of royal jelly had natural signals derived from transition metals, including Fe(3+) and Cu(2+), and a signal line near ...

journal_title：Food chemistry

authors： Yamaoki R,Kimura S,Ohta M

更新日期：2014-01-15 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：:The objective of this work was to assess dietary patterns and consumption of phenolic compounds from fruits and vegetables byschoolchildren of high altitude regions from northwest of Argentina. A nutritional survey including food-frequency consumption, 24-h dietary recall and anthropometric measurements was applied to...

journal_title：Food chemistry

authors： Rossi MC,Bassett MN,Sammán NC

更新日期：2018-01-01 00:00:00

abstract：:This study investigated some physico-chemical and biochemical characteristics of different honey types belonging to Turkish flora. Sixty-two honey samples were examined on the basis of pollen analyses, including 11 unifloral honeys (chestnut, heather, chaste tree, rhododendron, common eryngo, lavender, Jerusalem tea, ...

journal_title：Food chemistry

authors： Can Z,Yildiz O,Sahin H,Akyuz Turumtay E,Silici S,Kolayli S

更新日期：2015-08-01 00:00:00

abstract：:The aim of this research was to quantify essential trace elements (iron, copper, zinc and iodine) and establish their speciation in human milk. Both the element and the species are important in new-born nutrition. Colostrum, and transitional and mature milks (25) were collected from 18 mothers of pre-term or full-term...

journal_title：Food chemistry

authors： Trinta VO,Padilha PC,Petronilho S,Santelli RE,Braz BF,Freire AS,Saunders C,Rocha HFD,Sanz-Medel A,Fernández-Sánchez ML

更新日期：2020-10-01 00:00:00

abstract：:Dioscorea japonica Thunb. var. pseudojaponica (DP) is consumed as food and widely used in traditional Chinese medicine in Taiwan. The aims of this study are to investigate the antioxidant and anti-inflammatory effects of ethanol extract of DP (EDP) and its reference compounds. Fingerprint chromatogram from HPLC indica...

journal_title：Food chemistry

authors： Chiu CS,Deng JS,Chang HY,Chen YC,Lee MM,Hou WC,Lee CY,Huang SS,Huang GJ

更新日期：2013-11-15 00:00:00

abstract：:A large number of bioactive peptides isolated from natural sources are known to play important physiological roles in the human body. It is possible to use these as alternative therapy agents. One example is yolkin which can be useful as a food supplement, a natural therapeutic agent for preventing and treating cognit...

journal_title：Food chemistry

authors： Zambrowicz A,Zabłocka A,Bobak Ł,Macała J,Janusz M,Polanowski A,Trziszka T

更新日期：2017-09-01 00:00:00

abstract：:Understanding which volatile compounds discriminate between products can be useful for quality, innovation or product authenticity purposes. As dataset size and dimensionality increase, linear chemometric techniques like partial least squares discriminant analysis and variable identification (PLS-DA-VID) may not ident...

journal_title：Food chemistry

authors： High R,Eyres GT,Bremer P,Kebede B

更新日期：2020-12-31 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 extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm(2), extraction temperature of 66.71°C, and sonicati...

journal_title：Food chemistry

authors： Wang W,Ma X,Xu Y,Cao Y,Jiang Z,Ding T,Ye X,Liu D

更新日期：2015-07-01 00:00:00

abstract：:A critical study of the use of the Fe(III)/3-hydroxy-4-nitroso-2,7-naphthalenedisulfonic acid (NRS) complexes on the quantification of the polyphenols content in aqueous extracts of plants, expressed as pyrogallic acid, [PA], is presented. The reaction used is based on the reduction of Fe(III) to Fe(II) by [PA] in the...

journal_title：Food chemistry

authors： da Silva DX,de Souza MW,Corrêa Cdos S,Moya HD

更新日期：2013-06-01 00:00:00

abstract：:Knowledge about the critical interfacial concentration of a protein supports our understanding of the kinetic stability of an emulsion. Its determination is currently limited to either invasive or indirect methods. The aim of our study was the determination of the critical interfacial concentration of whey protein β-l...

journal_title：Food chemistry

authors： Schestkowa H,Drusch S,Wagemans AM

更新日期：2020-01-01 00:00:00

abstract：:Since breastfeeding is not always possible, infant formulas (IFs) are supplemented with prebiotic oligosaccharides, such as galactooligosaccharides (GOS) and/or fructooligosaccharides (FOS) to exert similar effects to those of the breast milk. Nowadays, a great number of infant formulas enriched with prebiotics are di...

journal_title：Food chemistry

authors： Sabater C,Prodanov M,Olano A,Corzo N,Montilla A

更新日期：2016-03-01 00:00:00

abstract：:The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol and...

journal_title：Food chemistry

authors： Olmedo R,Nepote V,Grosso NR

更新日期：2014-08-01 00:00:00

abstract：:We presented a novel nanoUPLC-MS(E) workflow method that has potential to identify origin of gelatin in some dairy products; yoghurt, cheese and ice cream. In this study, the method was performed in two steps. In the first step, gelatin was extracted from these products before the MS-sample preparation. In the second ...

journal_title：Food chemistry

authors： Yilmaz MT,Kesmen Z,Baykal B,Sagdic O,Kulen O,Kacar O,Yetim H,Baykal AT

更新日期：2013-12-01 00:00:00

abstract：:This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the shear stress, apparent viscosity, stor...

journal_title：Food chemistry

authors： Wang J,Wang J,Vanga SK,Raghavan V

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