Antifungal effects of thymol and salicylic acid on cell membrane and mitochondria of Rhizopus stolonifer and their application in postharvest preservation of tomatoes.

abstract：:In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol c...

journal_title：Food chemistry

authors： Moura-Nunes N,Brito TC,da Fonseca ND,de Aguiar PF,Monteiro M,Perrone D,Torres AG

更新日期：2016-05-15 00:00:00

abstract：:Citrus junos Tanaka (yuzu) has a strong characteristic aroma, and hence, yuzu juice is used in a number of Japanese foods. We herein evaluated the functional compounds of yuzu juice to investigate whether underwater shockwave pretreatment affects its functionality. Employing the shockwave pretreatment at an increased ...

journal_title：Food chemistry

authors： Kuraya E,Nakada S,Touyama A,Itoh S

更新日期：2017-02-01 00:00:00

abstract：:In this study, magnetic zeolitic imazolate framework-8 (Fe3O4@ZIF-8) was successfully synthesized by a typical hydrothermal method. The facile magnetic solid-phase extraction (MSPE) based on Fe3O4@ZIF-8 was proposed for concentrating polymer additives (antioxidants and ultraviolet absorbers). The conditions of MSPE pr...

journal_title：Food chemistry

authors： Wang J,Liu X,Wei Y

更新日期：2018-08-01 00:00:00

abstract：:Razor clam is a major cultivated shellfish of great economic importance and high nutritional value. Due to high corruptible potential, razor clam is generally preserved by controlled freezing-point storage (CFPS). Here, we applied isobaric tags for relative and absolute quantification (iTRAQ) labeling to investigate t...

journal_title：Food chemistry

authors： Wang C,Chu J,Fu L,Wang Y,Zhao F,Zhou D

更新日期：2018-05-01 00:00:00

abstract：:A highly selective colorimetric detection method for putrescine on the basis of an optimized derivatization reaction was established. With the aids of o-phthalaldehyde (OPA) and thioglycolic acid (TGA), putrescine was derived to become red derivatives (PUT-RD), the form that can be detected qualitatively and quantitat...

journal_title：Food chemistry

authors： Qi X,Wang WF,Wang J,Yang JL,Shi YP

更新日期：2018-09-01 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：:The effects of three reactive peptides, γ-glutamylmethylcysteine (γ-GMC), γ-glutamylpropylcysteine (γ-GPC), and γ-glutamylbutylcysteine (γ-GBC) on the suppression of reactive radicals during the heating of l-lysine in the presence or absence of glucose was studied by electron spin resonance spectroscopy. γ-GMC and γ-G...

journal_title：Food chemistry

authors： Shi F,Bai B,Ma S,Ji S,Liu L

更新日期：2016-03-01 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：:The present study aimed to verify the efficiency of microwave hydrodiffusion and gravity (MHG) by partially removing water from grapes while simultaneously obtaining a phenolic-rich extract. In addition, the effect of heating on phenolic compound degradation of pre-dehydrated grapes, the extract, and economic viabilit...

journal_title：Food chemistry

authors： Farias CAA,Moraes DP,Lazzaretti M,Ferreira DF,Zabot GL,Barin JS,Ballus CA,Barcia MT

更新日期：2021-02-01 00:00:00

abstract：:Energy metabolism of "Fuyan" longan fruit treated with hydrogen peroxide (H2O2), the most stable of the reactive oxygen, and its relationship to pericarp browning were investigated in this work. The results displayed that H2O2 significantly decreased contents of adenosine triphosphate (ATP) and adenosine diphosphate (...

journal_title：Food chemistry

authors： Lin Y,Lin Y,Lin H,Ritenour MA,Shi J,Zhang S,Chen Y,Wang H

更新日期：2017-06-15 00:00:00

abstract：:In present study, the content of main nutrients in wild coix seed were significantly higher than cultivated coix seed. Transcriptome and proteome were combined to provide new insight of the molecular mechanisms linked to nutritional quality of wild coix seed and cultivated coix seed by RNA sequencing and isobaric tags...

journal_title：Food chemistry

authors： Huang Q,Xu M,Zhang H,He D,Kong Y,Chen L,Song H

更新日期：2019-01-30 00:00:00

abstract：:A novel method for the separation of two major triterpene alcohol ferulates from rice bran oil (RBO) was developed using a high performance counter-current chromatography (HPCCC). A two-phase solvent system of n-hexane-acetonitrile (1:1, v/v) was applied to purify cycloartenyl ferulate (CAF) and 24-methylene cycloarta...

journal_title：Food chemistry

authors： Liu M,Yang F,Shi H,Akoh CC,Yu LL

更新日期：2013-08-15 00:00:00

abstract：:Enriched caricain was able to detoxify a major proportion of the gliadin in wholemeal wheat dough by allowing it to react for 5h at 37 °C during the fermentation stage. A reduction of 82% in toxicity, as determined by the rat-liver lysosome assay, was achieved using 0.03% enzyme on weight of dough. Without enzyme, onl...

journal_title：Food chemistry

authors： Cornell HJ,Stelmasiak T,Small DM,Buddrick O

更新日期：2016-02-01 00:00:00

abstract：:This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free Et...

journal_title：Food chemistry

authors： Benucci I,Cerreti M,Maresca D,Mauriello G,Esti M

更新日期：2019-12-01 00:00:00

abstract：:A method was described for monitoring four nitrofuran metabolites including 5-methylmorpholino-3-amino-2-oxazolidinone (AMOZ), 3-amino-2-oxazolidone (AOZ), 1-amino-hydantoin (AHD) and semicarbazide (SEM) in aquatic products. The analytes were quantified by ultra-performance liquid chromatography-tandem mass spectromet...

journal_title：Food chemistry

authors： Zhang Y,Qiao H,Chen C,Wang Z,Xia X

更新日期：2016-02-01 00:00:00

abstract：:Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of mo...

journal_title：Food chemistry

authors： Ghosh K,Ray M,Adak A,Dey P,Halder SK,Das A,Jana A,Parua Mondal S,Das Mohapatra PK,Pati BR,Mondal KC

更新日期：2015-02-01 00:00:00

abstract：:Major anthocyanins were extracted with acidified methanol and characterised in powdered berry extracts of bilberry, blueberry, chokeberry, açai berry and cranberry by HPTLC-Vis-MS for the first time. A combined 2-step normal phase separation was applied, first for separation of anthocyanins and secondly of anthocyanid...

journal_title：Food chemistry

authors： Cretu GC,Morlock GE

更新日期：2014-03-01 00:00:00

abstract：:Evolutions of phenolic contents and antioxidant activities during solid-state fermentation (SSF) of plum pomaces (from the juice industry) and brandy distillery wastes with Aspergillus niger and Rhizopus oligosporus were investigated. The effect of fermentation time on the oil content and major lipid classes in the pl...

journal_title：Food chemistry

authors： Dulf FV,Vodnar DC,Socaciu C

更新日期：2016-10-15 00:00:00

abstract：:Human milk oligosaccharides (HMOs) are a family of structurally diverse unconjugated glycans that exhibit a wide range of biological activities. In this report, we describe an efficient, Multi-Enzyme One-Pot strategy to produce HMO mimics by the sialylation of galacto-oligosaccharides (GOSs), which are often added to ...

journal_title：Food chemistry

authors： Wang Y,Jiang K,Ma H,Zeng W,Wang PG,Yao N,Han W,Cheng J,Wang W

更新日期：2015-08-15 00:00:00

abstract：:This study describes the characterisation of a new angiotensin I-converting enzyme (ACE) inhibitory peptide from the fruiting body of Pleurotus cornucopiae which could be used as a functional food or nutraceutical compounds. After purification of the ACE inhibitor in an ultrafiltration, Sephadex G-25 column chromatogr...

journal_title：Food chemistry

authors： Jang JH,Jeong SC,Kim JH,Lee YH,Ju YC,Lee JS

更新日期：2011-07-15 00:00:00

abstract：:Rancimat induction time of palm oil (PO), several extra virgin olive oils (EV) and their binary blends have been determined at three different temperatures (120, 130 and 140°C). Analytical composition and oxidation stability of PO/EV blends were found to be a linear combination of the oil partners. Induction time of p...

journal_title：Food chemistry

authors： De Leonardis A,Macciola V

更新日期：2012-12-01 00:00:00

abstract：:Three different commercial encapsulated fish oil supplements were evaluated by orthonasal sensory evaluation of the encapsulated oil samples, and were rated according to characteristic odour qualities and hedonic impact. The potent odourants of the fish oil samples were obtained by solvent extraction followed by high ...

journal_title：Food chemistry

authors： Sandgruber S,Buettner A

更新日期：2012-07-15 00:00:00

abstract：:Myofibrillar protein isolated from beef muscles were treated with 3 phosphates (Sodium Hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate) with different concentrations of 0.3%, 0.6%, 0.9%, 1.2% respectively. Protein solubility, surface hydrophobicity and reactive sulfhydryl group was determined. Atomic ...

journal_title：Food chemistry

authors： Hu Y,Zhang L,Yi Y,Solangi I,Zan L,Zhu J

更新日期：2021-02-15 00:00:00

abstract：:Ethoxyquin (EQ) is an additive present in fish feed and its fate in fish should be carefully characterized due to food safety concerns regarding this compound. Therefore, the objective of this work was to identify the transformation products (TPs) of EQ in Atlantic salmon. Salmon in independent tanks were given feed c...

journal_title：Food chemistry

authors： Merel S,Regueiro J,Berntssen MHG,Hannisdal R,Ørnsrud R,Negreira N

更新日期：2019-08-15 00:00:00

abstract：:Quercetin found chelate cadmium ions, scavenge free radicals produced by cadmium. Hence new complex, quercetin with cadmium was synthesised, and the synthesised complex structures were determined by UV-vis spectrophotometry, infrared spectroscopy, thermogravimetry and differential thermal analysis techniques (UV-vis, ...

journal_title：Food chemistry

authors： Ravichandran R,Rajendran M,Devapiriam D

更新日期：2014-03-01 00:00:00

abstract：:A novel ultrasound-assisted surfactant-enhanced emulsification microextraction (UASEME) using a magnetic ionic liquid (MIL) coupled with micro-solid phase extraction was developed for the preconcentration of cadmium and lead in edible vegetable oils prior to analysis by graphite furnace atomic absorption spectrometry....

journal_title：Food chemistry

authors： Yao L,Liu H,Wang X,Xu W,Zhu Y,Wang H,Pang L,Lin C

更新日期：2018-08-01 00:00:00

abstract：:The chemical composition (CC), antioxidant capacity (AC) and oxygen consumption rate (OCR) of 36 different commercial tannins were measured. The CC was analyzed by total polyphenol index, Bate-Smith, methyl-cellulose, Folin-Ciocalteu, OIV official method and phloroglucinolisis. The AC was measured by different methods...

journal_title：Food chemistry

authors： Vignault A,González-Centeno MR,Pascual O,Gombau J,Jourdes M,Moine V,Iturmendi N,Canals JM,Zamora F,Teissedre PL

更新日期：2018-12-01 00:00:00

abstract：:Ozone is a more powerful oxidant than common oxidising agents, such as sodium hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method for both consumers and the environment. However, few studies have investigated the changes in starch properties associated with ozone treatment, parti...

journal_title：Food chemistry

authors： Klein B,Vanier NL,Moomand K,Pinto VZ,Colussi R,da Rosa Zavareze E,Dias AR

更新日期：2014-07-15 00:00:00

abstract：:The present study deals with the evaluation of antidiabetic activities of Fagioli di Sarconi beans (Phaseolus vulgaris), including 21 ecotypes protected by the European Union with the mark PGI (i.e., Protected Geographical Indication), and cultivated in Basilicata (southern Italy). For this purpose, α-glucosidase and ...

journal_title：Food chemistry

authors： Pascale R,Bianco G,Cataldi TRI,Kopplin PS,Bosco F,Vignola L,Uhl J,Lucio M,Milella L

更新日期：2018-03-01 00:00:00

abstract：:Mango (Mangifera indica) fruit is one of the important commercial fruit crops of India. Similar to other tropical fruits it is also highly perishable in nature. During storage/ripening, changes in its physico-chemical quality parameters viz. firmness, titrable acidity, total soluble solid content (TSSC), carotenoids c...

journal_title：Food chemistry

authors： Jyotshna,Srivastava P,Killadi B,Shanker K

更新日期：2015-06-01 00:00:00