Abstract:
:Bovine milk lipids can be replaced with cheaper indigenous vegetable oils to produce milk alternatives with healthier saturated/unsaturated fat balance for those in areas where milk supply is poor or even absent. A wide range of vegetable oils can be used, but their impacts when blended with skimmed milk powder to formulate filled milk powder (FMP) are still unknown. We investigate the baseline variances in 12 types of FMP produced onsite with 3 proportions (10%, 20% and 30%) of 4 different vegetable oils (i.e., coconut, palm, soya-bean and sunflower) using fatty acid- and near infrared spectra profiles. Chemometric analyses revealed 8 significant overlapping clusters of FMP types but 100% classification efficiency was achieved. Sunflower oil, and particularly soya-bean FMP types had statistically the lowest indices of atherogenicity and thrombogenicity. This appears to be the first chemometrics study of FMP; the spectral analytical models used may be effective for product monitoring.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ejeahalaka KK,On SLWdoi
10.1016/j.foodchem.2019.05.120subject
Has Abstractpub_date
2019-10-15 00:00:00pages
198-205eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30927-6journal_volume
295pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Using calcium salts instead of lime allows for an ecological nixtamalization of maize grains, where the negative contamination impact of the traditional lime nixtamalization is reduced. This work assessed the effects of calcium carbonate (0.0-2.0%w/w CaCO3) on the morphology, crystallinity, rheology and hydrolysis of ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.03.095
更新日期:2016-09-15 00:00:00
abstract::In recent years, honey has become subject of DNA analysis due to potential risks evoked by microorganisms, allergens or genetically modified organisms. However, so far, only a few DNA extraction procedures are available, mostly time-consuming and laborious. Therefore, we developed an automated DNA extraction method fr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.129
更新日期:2014-04-15 00:00:00
abstract::One of the contributing factors to generation of off-flavours in soy protein isolate (SPI) during storage is autoxidation of residual amounts of phospholipids present in SPI. Thus, removal of phospholipids from SPI is a likely first step to improve its flavour stability and enhanced utilisation of SPI in food products...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.01.073
更新日期:2011-08-01 00:00:00
abstract::Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik., Phaseolus vulgaris L. and Cicer arietinum L. after soaking, boiling and digestio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.148
更新日期:2019-07-01 00:00:00
abstract::Light lees that spent more than one year in barrels were used for ultrasound-assisted yeast lysis (22W/L, 18°C) in a model wine. For comparison, a classical yeast autolysis at mild temperature (25°C) was performed. The effect of ultrasound on lees was evaluated by analysing the release of proteins and polysaccharides ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.03.081
更新日期:2013-11-15 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128260
更新日期:2021-03-30 00:00:00
abstract::Alkaline saponification is often used to remove interfering chlorophylls and lipids during carotenoids analysis. However, saponification also hydrolyses esterified carotenoids and is known to induce artifacts. To avoid carotenoid artifact formation during saponification, Larsen and Christensen (2005) developed a gentl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.04.098
更新日期:2014-11-15 00:00:00
abstract::A novel, easy, and cheap technique for preliminary quantitative evaluation of antiradical activity, based on HPTLC, has been proposed. This method combines chromatographic separation of polar compounds, present in plant extracts, with data analysis by means of image processing software. Bleaching of the purple DPPH co...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.10.067
更新日期:2012-05-01 00:00:00
abstract::Infant formula products are predominantly manufactured using cow milk protein; goat milk also provides a suitable protein source. In this study, we directly compared cow and goat milk protein digestion using pH and enzyme conditions to simulate infant gastric conditions. Generated peptides, identified using liquid chr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.065
更新日期:2019-03-15 00:00:00
abstract::The low solubility of wheat gluten (WG) considerably limits its application. Owing to its high hydrolytic efficiency, alcalase was the protease selected for the enzymatic hydrolysis of WG. The functional properties of WG hydrolysate prepared by alcalase (AHWG) with a hydrolysis degree (DH) of 10% were better than thos...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.004
更新日期:2019-03-30 00:00:00
abstract::This study approaches the determination of nine elements from Brazilian carbonated soft drinks of several flavors and manufactures using inductively coupled plasma optical emission spectrometry (ICP OES). The concentrations of the elements varied as follows: (in µg L-1: Cu: 4.00-78.0; Fe: 74.0-506; Mn: 20.0-66.0; Zn: ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.021
更新日期:2019-02-01 00:00:00
abstract::The article presents the antioxidant properties of the extracts of hop EI and EII, by the electrochemical methods on a platinum electrode and comparative analysis of the composition of the extracts of hops using UV-VIS, FTIR and GC-MS methods. The hops extract EI, was obtained from the waste of the hops cone. The hops...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.02.005
更新日期:2014-08-01 00:00:00
abstract::The present study aims to assess the effect of different nitrogen (N) rates on the chemical composition and antioxidant properties of stevia frozen fresh and dried leaves, and to define the best growing conditions to maximize the levels of bioactive compounds. In general, processing affects more significantly the toco...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.137
更新日期:2018-03-15 00:00:00
abstract::The binding interactions between young apple polyphenols and porcine pancreatic α-amylase were investigated through isothermal titration calorimetry (ITC), differential scanning calorimetry (DSC) and molecular docking. The results obtained were compared with those obtained through inhibition kinetics and fluorescence ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.087
更新日期:2019-06-15 00:00:00
abstract::This study aimed to develop a novel approach to determine the correlation between the parvalbumin (PAV) contents and their corresponding immunoreactivity (detectability) in southern hemisphere fish species. The immuno-detected PAV contents of the test fish species were estimated by a quantitative SDS-PAGE. A quantitat...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.05.153
更新日期:2017-12-15 00:00:00
abstract::A novel and sensitive fluorescence probe based on near-infrared CuInS2 quantum dots (QDs) for parathion-methyl (PM) detection was developed. Water-soluble CuInS2 QDs were directly synthesised in aqueous solution with mercaptopropionic acid as stabilizers. The fluorescence intensity of CuInS2 QDs was quenched in the pr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.09.152
更新日期:2015-04-15 00:00:00
abstract::β-Galactosidase enzymes are used in the dairy industry to convert lactose into galactooligosaccharides (GOS) that are added to infant formula to mimic the molecular sizes and prebiotic functions of human milk oligosaccharides. Here we report a detailed analysis of the clearly different GOS profiles of the commercial β...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.01.030
更新日期:2017-06-15 00:00:00
abstract::In many tropical countries malaria is endemic, causing acute illness and killing people, especially children. The availability of recommended malaria medicines is scant, even though these medicines are based on artemisinin, a compound extracted from the Artemisia annua plant that grows in many of these countries. New ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.07.052
更新日期:2014-01-01 00:00:00
abstract::In an attempt to understand the structural characteristics of phenolic compounds that favour the inhibition of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation, this study analyzes the role of twenty-five phenolic compounds on the PhIP produced in phenylalanine/creatinine/oxidised lipid reaction mixtur...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.11.105
更新日期:2014-05-15 00:00:00
abstract::Sesamol, a nutritional antioxidant phenolic compound present in sesame seed, has a potential therapeutic molecule effect against cancers. In this study, the interaction between sesamol and DNA was investigated by employing ultraviolet/visible (UV/Vis), fluorescence, circular dichroism (CD), Fourier transform infrared ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.02.105
更新日期:2013-11-01 00:00:00
abstract::We investigated the anti-inflammatory effect of trilobatin, the flavonoid isolated from the leaves of Lithocarpus polystachyus Rehd, as well as the underlying molecular mechanisms. Treatment with trilobatin (0.005-5 μM) dose-dependently inhibited the lipopolysaccharide (LPS)-induced mRNA expression and secretion of pr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.06.022
更新日期:2015-01-01 00:00:00
abstract::This paper evaluates the potential bioaccessibility and interactions between antiradical and anti-inflammatory compounds from coffee and cinnamon. Results obtained for whole plant material extracts were compared with those for chlorogenic and cinnamic acids (the main bioactive constituents of the study material). All ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.03.132
更新日期:2014-11-01 00:00:00
abstract::A single step extraction-cleanup procedure using porous membrane-protected micro-solid phase extraction (μ-SPE) in conjunction with liquid chromatography-tandem mass spectrometry for the extraction and determination of aflatoxins (AFs) B1, B2, G1 and G2 from food was successfully developed. After the extraction, AFs w...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.09.049
更新日期:2014-03-15 00:00:00
abstract::Currently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins fining agents. In this study, the impact of different protein fining agents on the turbidity, phenolic composition and color of 2-month and 12-month Syrah red wines was assessed. Wines fined with ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128297
更新日期:2021-04-16 00:00:00
abstract::The present study investigated the changes in phytochemicals and antioxidant activities in 25 leafy vegetables with two common boiling practices viz., with 5% NaCl solution (BSW) and normal water (BNW) in a domestic microwave oven. Fresh samples (100g) were rich in polyphenols (58.8-296.9mg), tannin (402.0-519.4mg), f...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.12.068
更新日期:2015-06-01 00:00:00
abstract::The present work provides information regarding the statistical relationships among the palynological characteristics, sugars (fructose, glucose, sucrose, melezitose and maltose), moisture content and sugar ratios (F+G, F/G and G/W) of 136 different honey types (including bramble, chestnut, eucalyptus, heather, acacia...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.097
更新日期:2014-04-15 00:00:00
abstract::A confirmatory high performance liquid chromatography method for the determination of six penicillin antibiotics and three amphenicol antibiotics in gilthead seabream (Sparus Aurata) tissue was developed. Ampicillin (AMP), penicillin G (PG), penicillin V (PV), oxacillin (OXA), cloxacillin (CLO), dicloxacillin (DICLO),...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.09.044
更新日期:2013-02-15 00:00:00
abstract::This study investigated effects of the simultaneous application of thymol and salicylic acid (SIMTSA) on the target sites of Rhizopus stolonifer, as well as the defenceenzymes of postharvest tomato, when applied as edible coating. SIMTSA induced the changes of ultrastructure and membrane integrity of R. stolonifer. Wh...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.099
更新日期:2019-07-01 00:00:00
abstract::Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-know...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.046
更新日期:2017-12-15 00:00:00
abstract::Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC-MS followed by evaluation of the...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.07.123
更新日期:2017-01-01 00:00:00