Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials.

abstract：:In this paper, a Fourier Transform Raman spectroscopy method, to authenticate the provenience of wine, for food traceability applications was developed. In particular, due to the specific chemical fingerprint of the Raman spectrum, it was possible to discriminate different wines produced in the Piedmont area (North We...

journal_title：Food chemistry

authors： Mandrile L,Zeppa G,Giovannozzi AM,Rossi AM

更新日期：2016-11-15 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：:Properties of gelatin films from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide (H(2)O(2)) at various concentrations (0-8% w/v) were investigated. Tensile strength (TS) and water vapour permeability (WVP) of films decreased, but elongation at break (EAB) increased (p<0.05) as the concentration ...

journal_title：Food chemistry

authors： Nagarajan M,Benjakul S,Prodpran T,Songtipya P,Nuthong P

更新日期：2013-06-01 00:00:00

abstract：:Flavor is a key attribute of fried oil that shows a critical correlation with temperature. Therefore, selecting the appropriate temperature is important in preparing fried shallot oil (FSO). Volatile compounds from five different FSOs were identified and comparatively studied using gas chromatography-mass spectrometry...

journal_title：Food chemistry

authors： Tian P,Zhan P,Tian H,Wang P,Lu C,Zhao Y,Ni R,Zhang Y

更新日期：2020-12-10 00:00:00

abstract：:The impact of oil type and fatty acid chain length on the development of food-grade microemulsions for the entrapment of β-carotene was investigated. The microemulsion region of a ternary phase diagram containing short chain monoglycerides was larger than for di- and triglycerides when Tween 80 was used as surfactant....

journal_title：Food chemistry

authors： Roohinejad S,Oey I,Wen J,Lee SJ,Everett DW,Burritt DJ

更新日期：2015-05-01 00:00:00

abstract：:In this study the effect of oxalic acid (OA) treatment of artichoke plants (Cynara scolymus L.) on head artichoke development and on artichokes quality parameters (weight loss, firmness, and color), respiration rate, antioxidant activity and phenolics (measured by Folin Ciocalteu and HPLC-DAD-ESI/MSn) at harvest and d...

journal_title：Food chemistry

authors： Martínez-Esplá A,García-Pastor ME,Zapata PJ,Guillén F,Serrano M,Valero D,Gironés-Vilaplana A

更新日期：2017-09-01 00:00:00

abstract：:The composition of beer wort in terms of amino acid (AA) content affects the final product quality, once it is related to the vitality of yeast during the initial exponential growth phase and throughout fermentation. The objective of this work was the use of a capillary zone electrophoresis method with UV-vis detectio...

journal_title：Food chemistry

authors： Aredes RS,Peixoto FC,Sphaier LA,Marques FFC

更新日期：2021-05-15 00:00:00

abstract：:Blueberry is one of the richest phenolic sources, providing health benefits. To study blueberry phenolic biosynthesis, we investigated phenolics and proteomics at three typical fruit maturation phases. Multiple isoforms of enzymes and multiple members of transcription factors involved in phenolic biosynthesis were div...

journal_title：Food chemistry

authors： Li X,Jin L,Pan X,Yang L,Guo W

更新日期：2019-08-30 00:00:00

abstract：:The purpose of this study was to structurally characterise the polar lipids of sea bass (Dicentrarchus labrax), fed with an experimental diet containing olive pomace (OP), that exhibit cardioprotective activities. OP has been added to conventional fish oil (FO) feed at 4% and this was the OP diet, having been suppleme...

journal_title：Food chemistry

authors： Nasopoulou C,Smith T,Detopoulou M,Tsikrika C,Papaharisis L,Barkas D,Zabetakis I

更新日期：2014-02-15 00:00:00

abstract：:Protective effects of recently synthesised dehydrozingerone, M1OH (which is one half of the molecule of curcumin) and dimer of dehydrozingerone, D1(OH)2, as individual compounds (1 mM) and as equimolar binary (1:1) and ternary (1:1:1) mixtures with α-tocopherol (TOH) and/or ascorbyl palmitate (AscPH), were studied dur...

journal_title：Food chemistry

authors： Kancheva V,Slavova-Kazakova A,Fabbri D,Dettori MA,Delogu G,Janiak M,Amarowicz R

更新日期：2014-08-15 00:00:00

abstract：:Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in erythrocytes were evaluated in this study. This damage includes hemolysis, oxidation of hemoglobin, formation of MDA and the depletion of glutathione (GSH) and catalase (CAT). Results sho...

journal_title：Food chemistry

authors： Zheng L,Dong H,Su G,Zhao Q,Zhao M

更新日期：2016-04-15 00:00:00

abstract：:For the determination of cyclopiazonic acid (CPA) in food and feed samples a simple and accurate LC-MS/MS method, which does not require extensive sample clean-up steps, was developed and validated. A fully carbon-13-labelled internal standard was used to compensate for matrix effects. Briefly, the samples were extrac...

journal_title：Food chemistry

authors： Ansari P,Häubl G

更新日期：2016-11-15 00:00:00

abstract：:Anchovy (Engraulis japonicus) cooking wastewater (ACWW) is a by-product resulted from the production of boiled-dried anchovies in the seafood processing industry. In this study, the protein hydrolysate of ACWW (ACWWPH) was found to have antimicrobial activity after enzymatic hydrolysis with Protamex. For the targeted ...

journal_title：Food chemistry

authors： Tang W,Zhang H,Wang L,Qian H,Qi X

更新日期：2015-02-01 00:00:00

abstract：:Clovamide (trans-clovamide, (2S)-3-(3,4-dihydroxyphenyl)-2-[[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid) is a naturally occurring caffeoyl conjugate and a potent antioxidant found in the phenolic fraction of Theobroma Cacao L. beans. This work quantified clovamide content in single-origin cocoa beans...

journal_title：Food chemistry

authors： Ye N,Belli S,Caruso F,Roy G,Rossi M

更新日期：2021-03-30 00:00:00

abstract：:In order to investigate the effects of cryomaceration and reductive vinification on chemical and physical indices and on antioxidant compounds of Sauvignon blanc wines, four wine-making procedures were applied: traditional white vinification, skin cryomaceration, vinification in a reductive environment, and a combinat...

journal_title：Food chemistry

authors： Baiano A,Terracone C,Longobardi F,Ventrella A,Agostiano A,Del Nobile MA

更新日期：2012-12-15 00:00:00

abstract：:In this study, four different haptens around the oxime moiety of Butocarboxim were designed and synthesised. Two of the haptens were conjugated with bovine serum albumin (BSA) to serve as the immunogen and all the haptens were conjugated with ovalbumin (OVA) for the coating antigen. The anti-Butocarboxim monoclonal an...

journal_title：Food chemistry

authors： Fang Q,Wang L,Hua X,Wang Y,Wang S,Cheng Q,Cai J,Liu F

更新日期：2015-01-01 00:00:00

abstract：:This study quantified free and bound phytochemicals and their antioxidant activity in the endosperm and bran/embryo of different indica rice varieties. Phytochemicals mainly existed as free form in the bran/embryo and as both free and bound forms in the endosperm. The average values of total phenolic content, flavonoi...

journal_title：Food chemistry

authors： Ti H,Li Q,Zhang R,Zhang M,Deng Y,Wei Z,Chi J,Zhang Y

更新日期：2014-09-15 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：:The bound phenolic compounds in rice bran were released and extracted with ethyl acetate based on alkaline digestion. An investigation of the chemical constituents of EtOAc extract has led to the isolation of a new compound, para-hydroxy methyl benzoate glucoside (8), together with nine known compounds, cycloeucalenol...

journal_title：Food chemistry

authors： Wang W,Guo J,Zhang J,Peng J,Liu T,Xin Z

更新日期：2015-03-15 00:00:00

abstract：:Microgreens are an emerging class of vegetables, which have become increasingly important in the agri-food market in recent years, and contain a number of macro- and micro-nutrients. This paper presents a rapid method for the elemental analysis of microgreens based on total reflection X-ray fluorescence (TXRF) spectro...

journal_title：Food chemistry

authors： Allegretta I,Gattullo CE,Renna M,Paradiso VM,Terzano R

更新日期：2019-10-30 00:00:00

abstract：:A rapid multiplex silver enhanced 'sandwich vertical flow immunogold assay (SVIA)' based on disposable porous filter-membrane was developed for on-site detection of oxytetracycline (OTC) residues in fish tissues. Artificial antigens were synthesized to raise selective anti-OTC rabbit antiserum and highly specific mono...

journal_title：Food chemistry

authors： Moumita M,Shankar KM,Abhiman PB,Shamasundar BA

更新日期：2019-01-01 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：:Antioxidant interactions of γ-terpinene with α-tocopherol mimic 2,2,5,7,8-pentamethyl-6-chromanol (PMHC) and caffeic acid phenethyl ester (CAPE), used as models, respectively, of mono- and poly-phenols were demonstrated by differential oximetry during the inhibited autoxidation of model substrates: stripped sunflower ...

journal_title：Food chemistry

authors： Guo Y,Baschieri A,Amorati R,Valgimigli L

更新日期：2020-10-26 00:00:00

abstract：:Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated. Results showed that CPI contained all essential amino acids with exception of methionine which met the minimum recommendations ...

journal_title：Food chemistry

authors： Deng Y,Huang L,Zhang C,Xie P,Cheng J,Wang X,Li S

更新日期：2019-06-15 00:00:00

abstract：:Cold plasma is an emerging technology increasingly applied in the agri-food industry. For fruit and vegetables, enzymatic browning is a common phenomenon, causing quality deterioration. The objective of this study was to illustrate the effect of microscale atmospheric-pressure plasma jet (µAPPJ) plasma on the horserad...

journal_title：Food chemistry

authors： Han YX,Cheng JH,Sun DW

更新日期：2019-12-15 00:00:00

abstract：:Polyethylene glycol (PEG) is widely used in the polymer-salt systems. However, the low polarity of the PEG-rich phase limits the application of aqueous biphasic systems (ABS). To overcome this disadvantage, a small quantity of ionic liquid (IL) was used as an adjuvant in ABS to enlarge the polarity range. Therefore, a...

journal_title：Food chemistry

authors： Yang H,Chen L,Zhou C,Yu X,Yagoub AEA,Ma H

更新日期：2018-04-15 00:00:00

abstract：:Effect of solvent on the extraction yield and its relevant mechanism have been studied in this paper. Compared with extraction by water, catechins and caffeine could be easily extracted from green tea by aqueous ethanol, but hardly at all by absolute ethanol. Results of the vacuum-assisted extraction, solubility deter...

journal_title：Food chemistry

authors： Hu CJ,Gao Y,Liu Y,Zheng XQ,Ye JH,Liang YR,Lu JL

更新日期：2016-03-01 00:00:00

abstract：:An efficient and sensitive analytical method based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) has been developed and validated for the simultaneous determination of 42 pharmaceuticals belonging to different therapeutic classes (i.e. antibiotics, analgesics, anti-inflammatories, cardiovascular agents,...

journal_title：Food chemistry

authors： Miossec C,Mille T,Lanceleur L,Monperrus M

更新日期：2020-08-30 00:00:00

abstract：:The stable isotopic compositions of carbon (δ13C) and oxygen (δ18O) in rice are often used to confirm its authenticity. The gelatinization temperature is a crucial factor in alcoholic fermentation. However, little is known about the isotopic and thermal responses of rice to climate change. We show that in sake rice gr...

journal_title：Food chemistry

authors： Akamatsu F,Okuda M,Fujii T

更新日期：2020-06-15 00:00:00

abstract：:Plant cell walls are complex structures that are modified throughout development. They are a major contributor to the properties of plant structure and act as barriers against pathogens. The primary cell walls of plants are composed of polysaccharides and proteins. The polysaccharide fraction is divided into component...

journal_title：Food chemistry

authors： Uluisik S,Seymour GB

更新日期：2020-03-30 00:00:00