Abstract：
:This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory acceptability and food pairing. Blends with high content of ω - 3 and ω - 6 fatty acids, biophenols, tocopherols, sterols and satisfying oxidation stability were obtained, representing products with improved nutritional properties. All blends resulted acceptable by consumers. Two groups of consumers with opposite preferences for samples with low (25-35%) and high (40-45%) levels of PO were identified. Blends containing 40-45% of PO were mainly paired to strong-flavour and cooked foods, while blends with less PO were preferably matched with raw meat and vegetables. Consequently, PO and EVOO blends showed promising potential as innovative vegetable oils with improved nutritional properties and versatile gastronomic use.
journal_name
Food Chemjournal_title
Food chemistryauthors
Torri L,Bondioli P,Folegatti L,Rovellini P,Piochi M,Morini Gdoi
10.1016/j.foodchem.2019.02.063subject
Has Abstractpub_date
2019-07-15 00:00:00pages
584-591eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30386-3journal_volume
286pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Glycoside hydrolase family 8 (GH8) includes endoglucanases, lichenases, chitosanases and xylanases, which are essential for polysaccharides breakdown. In this work, we studied a thermally stable GH8 from the cellulose synthase complex of Enterobacter sp. R1, for deconstruction of β-glucans. The biochemical characteriz...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.124999
更新日期：2019-11-15 00:00:00
abstract：:Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128360
更新日期：2021-04-16 00:00:00
abstract：:Hydroxycinnamates are common phenolic compounds of plants and plant foods, often found in substantial quantities. Due to their high in vitro antioxidant activity they can easily be oxidized under oxidative conditions. In this study, we found that in vitro oxidation of coumaric, ferulic and sinapic acids resulted mainl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.08.131
更新日期：2015-03-15 00:00:00
abstract：:The analysis of general content of polyphenols, minerals and antioxidant activity of infusions from selected coffee substitutes is presented. The obtained results showed that the coffee infusions prepared from acorns exhibit the highest radical scavenging capacities for DPPH (EC50 = 0.063-0.066 mgd.w./mL), ABTS (EC50 ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.057
更新日期：2019-04-25 00:00:00
abstract：:This study was to evaluate the effect of graft copolymer (CTS-g-SA) of chitosan (CTS) and salicylic acid (SA) on the storability of grapefruit fruits during postharvest storage. Results indicate that the graft copolymer treatment significantly depressed green mold caused by Penicillium digitatum. The graft copolymer a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.12.078
更新日期：2019-06-15 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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.044
更新日期：2016-06-01 00:00:00
abstract：:Spherical aggregates can be obtained from taro starch by spray-drying without using bonding agents. Accurate information about thermal issues of spherical aggregates can provide valuable information for assessing the application as encapsulant. Spherical aggregates of taro starch were obtained by spray-drying and anal...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.130
更新日期：2018-09-01 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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.12.088
更新日期：2017-06-15 00:00:00
abstract：:Baccaurea angulata is an underutilised tropical fruit of Borneo Island of Malaysia. The effect of solvents was examined on yield, total phenolic (TPC), total flavonoids (TFC), total carotene content (TCC), free radical scavenging activities and lipid peroxidation inhibition activities. The results indicated that the p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.122
更新日期：2015-04-01 00:00:00
abstract：:Lipids are hydrophobic metabolites implicated in tea flavor quality. Understanding their transformations during tea manufacture is of particular interest. To date, the detailed lipid composition and variations during green tea manufacture are largely unknown. Herein, we performed a comprehensive characterization of th...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128114
更新日期：2021-03-01 00:00:00
abstract：:A QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method was optimized and validated for the simultaneous extraction of 12 trichothecenes (type A and type B) from baby foods, followed by gas chromatography-mass spectrometry (GC-MS) analysis. Using this methodology, limits of detection and quantification rang...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.047
更新日期：2015-09-01 00:00:00
abstract：:Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128735
更新日期：2021-05-15 00:00:00
abstract：:In this study, the occurrence of cannabinoids in hemp-based food products was investigated. For that purpose, a new liquid chromatography tandem mass spectrometry method for the quantification of fifteen cannabinoids was developed and validated for multiple matrices. Method performances were good, fulfilling the SANTE...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126469
更新日期：2020-07-15 00:00:00
abstract：:High tannin content in sorghum grains is an undesirable characteristic for poultry and pig feeding and represents a challenge for breeding programs. On the other hand, moderate content of tannins in sorghum may be beneficial in human diets because they exert anti-cancer, anti-inflammatory and reduced carbohydrate upta...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127970
更新日期：2021-02-01 00:00:00
abstract：:Twenty-one samples of traditionally-prepared (home-made) and ready-made (commercial) St. John's Wort olive oil macerates were profiled for their in vitro antimicrobial and antiprotozoal activity. Their cytotoxic potential was evaluated on MRC-5 fibroblasts. In the antiprotozoal assays, ten of the oils inhibited Trypan...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.053
更新日期：2013-06-01 00:00:00
abstract：:Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.02.139
更新日期：2012-09-15 00:00:00
abstract：:Particulate colloidal aggregate food ingredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices. Physico-chemical attributes, phytoche...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.042
更新日期：2017-11-15 00:00:00
abstract：:Mushrooms are a complementary foodstuff and considered to be consumed locally. The demand for mushrooms has increased in recent years, and the mushroom trade is becoming global. Mushroom origin is frequently obscured from the consumer. Mushrooms are considered excellent bioindicators of environmental pollution. The ac...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2013.12.083
更新日期：2014-07-01 00:00:00
abstract：:The changes in the levels of three furocoumarins such as dihydroxybergamottin (DHB), paradisin A and bergamottin in Rio Red and Marsh White cultivars of grapefruits were monitored from November to May. The levels of DHB and bergamottin in both varieties of grapefruits decreased as the season progressed except for the ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.03.086
更新日期：2008-11-15 00:00:00
abstract：:Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA m...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2020.126664
更新日期：2020-09-15 00:00:00
abstract：:To test the potential of different analytical tools to determine the geographical origin of Ethiopian coffee, 103 green arabica coffee samples from four coffee regions in Ethiopia were subjected to multi-elements and δ13C, δ15N and δ18O determinations. Multi-elements were determined by using inductively coupled plasma...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.135
更新日期：2019-08-30 00:00:00
abstract：:A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.086
更新日期：2016-02-01 00:00:00
abstract：:This study tested the potential of high-pressure homogenization (HPH, 69 MPa) combined with hydrogen peroxide (H2O2, at 0, 40, 80, 160 and 320 μmol/g protein) on enhancing the stability of myofibrillar protein (MP, 15 mg/mL) against thermal aggregation (95 °C for 10 min) in aqueous solution. The addition of H2O2 block...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.131
更新日期：2019-07-01 00:00:00
abstract：:In this work, an analytical flow system able to perform low pressure chromatography with amperometric detection is presented. As case study, the determination of niacin (vitamin B3) in coffee brewed samples was selected. The manifold comprised a 1.0 cm length monolithic column coated with didecyldimethylammonium bromi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.04.093
更新日期：2015-11-15 00:00:00
abstract：:'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127665
更新日期：2021-01-15 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
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.042
更新日期：2015-02-01 00:00:00
abstract：:Volatile compounds present on fruits and leaves of Mangifera indica var. coquinho were investigated by headspace solid phase microextraction (HS-SPME) and hydrodistillation (HD). Conventional techniques, such as hydrodistillation, may impart chemical changes to the original oil composition being also time-consuming. O...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2010.12.123
更新日期：2011-07-15 00:00:00
abstract：:Utilization of horse gram and its flour in legume composite flours and products is limited due to the presence of antinutritional components, poor functional and expansion properties. Enzymatic treatment was used to improve the expansion and functional properties of horse gram to facilitate its use as an ingredient in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.11.055
更新日期：2008-06-01 00:00:00
abstract：:A sensitive and selective high performance liquid chromatography-tandem mass spectrometric method (HPLC-MS/MS) has been developed for simultaneous analysis of 11 components (7 flavonoids and 4 phenolic acids) in Herba Scutellariae barbatae. Simultaneous separation of these 11 compounds was achieved on a C18 analytical...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.064
更新日期：2011-12-01 00:00:00
abstract：:Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo. Lately, a high number of studies takes into account the interactions of polyphenols wit...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2014.12.013
更新日期：2015-05-15 00:00:00
