Compositional and morphological analyses of wax in northern wild berry species.

abstract：:The present study evaluated the effectiveness of germination and iron fortification on iron concentration and bioavailability of brown rice. Iron fortification during germination process with 0.05-2 g/L ferrous sulfate increased the iron concentration in germinated brown rice from 1.1 to 15.6 times than those in raw b...

journal_title：Food chemistry

authors： Wei Y,Shohag MJ,Ying F,Yang X,Wu C,Wang Y

更新日期：2013-06-01 00:00:00

abstract：:In this paper, we report a simple and rapid solid phase extraction system for the separation/preconcentration and determination of Cd(II), Co(II), Cu(II), Fe(III), Cr(III), Pb(II), and Zn(II) ions by flame atomic absorption spectrometry (FAAS). This method is based upon the retention of metal ions on a column packed w...

journal_title：Food chemistry

authors： Daşbaşı T,Saçmacı Ş,Ülgen A,Kartal Ş

更新日期：2016-04-15 00:00:00

abstract：:Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe ...

journal_title：Food chemistry

authors： Lau E,Soong YY,Zhou W,Henry J

更新日期：2015-04-15 00:00:00

abstract：:Despite its importance in many areas of human metabolism, there are no recommended daily intake guide lines for sulphur. It is generally assumed that most dietary sulphur originates from intake of methionine and cysteine. We estimated sulphur intake from food diaries, and validated the results with the use of a duplic...

journal_title：Food chemistry

authors： Doleman JF,Grisar K,Van Liedekerke L,Saha S,Roe M,Tapp HS,Mithen RF

更新日期：2017-11-01 00:00:00

abstract：:The composition of volatile compounds in Korla fragrant pears was determined using headspace solid-phase microextraction followed by a gas chromatography-mass spectrometry analysis using fruits at 30, 90, and 150 days after bloom. Hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol, and hexyl acetate...

journal_title：Food chemistry

authors： Chen J,Lü J,He Z,Zhang F,Zhang S,Zhang H

更新日期：2020-01-01 00:00:00

abstract：:The stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35°C for up to 150days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, ...

journal_title：Food chemistry

authors： Moser P,Telis VRN,de Andrade Neves N,García-Romero E,Gómez-Alonso S,Hermosín-Gutiérrez I

更新日期：2017-01-01 00:00:00

abstract：:As far as we known, recent studies on the origin of agricultural products rarely focus on the source of cities or counties even small-scale districts, but traceability of small-scale districts of food is the research trend and difficulty of future researches. The most commonly used methods of origin tracing researches...

journal_title：Food chemistry

authors： Xie L,Zhao S,Rogers KM,Xia Y,Zhang B,Suo R,Zhao Y

更新日期：2020-06-30 00:00:00

abstract：:In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried b...

journal_title：Food chemistry

authors： Yan JK,Wu LX,Qiao ZR,Cai WD,Ma H

更新日期：2019-01-15 00:00:00

abstract：:The aim of this research was to study the effect of milk processing on the in vivo upper digestive tract digestion of milk fat globules. Fasted rats were serially gavaged over a 5h period with cream from raw, pasteurised, or pasteurised and homogenised milk. Only a few intact dietary proteins and peptides were present...

journal_title：Food chemistry

authors： Gallier S,Zhu XQ,Rutherfurd SM,Ye A,Moughan PJ,Singh H

更新日期：2013-12-01 00:00:00

abstract：:The inactivation kinetics of pectin methyl esterase (PME) during the shelf life (4°C-180 days) of freshly squeezed orange juice samples processed by both pulsed electric fields (PEF) and heat pasteurization (HP) was evaluated in the study. The PME inactivation level after the PEF (25.26 kV/cm-1206.2 μs) and HP (90°C-2...

journal_title：Food chemistry

authors： Agcam E,Akyıldız A,Evrendilek GA

更新日期：2014-12-15 00:00:00

abstract：:The antioxidant activities of crude extract and its derived soluble fractions from the flower of Sophora viciifolia were evaluated in five different test systems (DPPH, ABTS, FRAP, reducing power and inhibition of lipid peroxidant models) for the first time. The ethylacetate soluble fraction exhibited the highest anti...

journal_title：Food chemistry

authors： Tai Z,Cai L,Dai L,Dong L,Wang M,Yang Y,Cao Q,Ding Z

更新日期：2011-06-15 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

authors： Singh S,Swain S,Singh DR,Salim KM,Nayak D,Roy SD

更新日期：2015-06-01 00:00:00

abstract：:Bitter sensation is mediated by various bitter taste receptors (T2Rs), thus T2R antagonists are actively explored. Our objective was to look for novel T2R blockers in hen protein hydrolysate (HPH). We screened the least bitter HPH fractions using electronic tongue, and analyzed their peptide sequences and calcium mobi...

journal_title：Food chemistry

authors： Xu Q,Singh N,Hong H,Yan X,Yu W,Jiang X,Chelikani P,Wu J

更新日期：2019-06-15 00:00:00

abstract：:Goat milk oligosaccharides represent an unexplored multi-functional ingredient for the dairy industry. Here, we qualitatively and quantitatively compared the N/O-glycome at different lactation stages via online hydrophilic interaction chromatography-tandem mass spectrometry. Complex N-glycans and high mannose N-glycan...

journal_title：Food chemistry

authors： Lu Y,Li C,Liu J,Huang W,Yang Y,Jia Y,Liu T,Huang L,Wang Z

更新日期：2021-04-16 00:00:00

abstract：:Nutrient content and digestibility as well as factors with a potentially negative effect on these parameters were studied in legume sprouts enriched with L. plantarum 299v. The nutrient digestibility and contents were not strongly affected by the co-culture of the probiotic and sprouts. The highest digestibility of st...

journal_title：Food chemistry

authors： Swieca M,Gawlik-Dziki U,Jakubczyk A,Bochnak J,Sikora M,Suliburska J

更新日期：2019-08-01 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：:Grape seed maturation involves the gradual oxidation of tannins, decreasing excessive bitterness and astringency in wine. In cool climates, this process is limited by the short growing season, affecting wine quality. A "freeze-thaw" treatment on seeds of red vinifera cultivars at veraison and harvest was used to evalu...

journal_title：Food chemistry

authors： VanderWeide J,Forte A,Peterlunger E,Sivilotti P,Medina-Meza IG,Falchi R,Rustioni L,Sabbatini P

更新日期：2020-03-05 00:00:00

abstract：:The effect of hop sourdough fermentation combined with rice bran (RB) addition was investigated for improving technological, bioactive and sensory properties of wheat bread by optimizing the quantities of RB, yeast, sourdough and hop extract contents based on response surface methodology. The bread produced according ...

journal_title：Food chemistry

authors： Irakli M,Mygdalia A,Chatzopoulou P,Katsantonis D

更新日期：2019-07-01 00:00:00

abstract：:UHPLC-LTQ-Orbitrap-high resolution mass spectrometry (HRMS) was applied to investigate complex polymeric polyphenols, before and after acid-catalysed depolymerisation in the presence of a nucleophile (phloroglucinol). Reaction products of (-)-epicatechin with acetaldehyde formed in model solution were selected for a p...

journal_title：Food chemistry

authors： Vallverdú-Queralt A,Meudec E,Eder M,Lamuela-Raventos RM,Sommerer N,Cheynier V

更新日期：2017-07-15 00:00:00

abstract：:The aim of the present work was to evaluate the influence of genetic and technological factors (cultivar and grafting) combined with the abiotic stress (water stress) on the content of phenolic compounds (flavonoids and phenolic acids classes and total phenolics) in cherry tomato. The identification and contents of ph...

journal_title：Food chemistry

authors： Sánchez-Rodríguez E,Ruiz JM,Ferreres F,Moreno DA

更新日期：2012-09-15 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：:Short-chain fatty acid esters are important flavor chemicals in Chinese traditional fermented Baijiu. Monascus purpureus was recognized as an important microorganism contributing to ester synthesis. However, the molecular basis for ester synthesis was still lacking. The present work combined genome sequencing, transcr...

journal_title：Food chemistry

authors： Xu Y,Wang X,Liu X,Li X,Zhang C,Li W,Sun X,Wang W,Sun B

更新日期：2021-02-15 00:00:00

abstract：:The use of starters during fermentation has been gaining momentum as it can warrant high-quality chocolate. The objective of this study was to investigate the influence of Saccharomyces cerevisiae (Sc) and Pichia kudriavzevii (Pk) during on-farm fermentation on physico-chemical and microbiological characteristics and ...

journal_title：Food chemistry

authors： Chagas Junior GCA,Ferreira NR,Gloria MBA,Martins LHDS,Lopes AS

更新日期：2021-02-15 00:00:00

abstract：:Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by Botryosphaeria dothidea. The results showed that MeJA treatment significantly reduced the diameter of lesions after inoculation with B. dothidea. This t...

journal_title：Food chemistry

authors： Pan L,Zhao X,Chen M,Fu Y,Xiang M,Chen J

更新日期：2020-02-01 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：:Capsaicinoids and capsinoids from dietary peppers have promising sensory properties and bioactivity, but the molecular basis of their penetration mechanism through cell lipid bilayers and its relationship to their bioavailability as food constituents are still poorly understood. Herein, statistically significant linea...

journal_title：Food chemistry

authors： Chen K,Qian Y,Ge Z,Chen H,Qian C,Li Y,Chen Z

更新日期：2019-12-15 00:00:00

abstract：:The object of this research was to compare the influence of different soy protein products on wheat dough and its gluten characteristics, including soy protein isolate (SPI), texturized soy protein (TSP) and hydrolyzed soy proteins (SPH), all of which with similar protein content. Addition of TSP could increase dough ...

journal_title：Food chemistry

authors： Zhang Y,Guo X,Shi C,Ren C

更新日期：2020-07-15 00:00:00

abstract：:Rapid and precise detection of Tl+ and Pb2+ is important to prevent water poisoning and environmental pollution. Gold nanoparticles (AuNPs) have gained focus for heavy metal ion detection but cannot yet achieve accurate quantitative analyses when Tl+ and Pb2+ coexist. We propose a sensitive, flexible, and low-cost met...

journal_title：Food chemistry

authors： Huang L,Wang L,Nie Z,Wang Y

更新日期：2020-07-30 00:00:00

abstract：:The effects of a preharvest treatment with malic (MA), oxalic (OA), or acetylsalicylic (ASA) acid at three concentrations (1, 2 and 3mM) on the bioactivity and antioxidant capacity of coriander, dill, and parsley were investigated. The antioxidant capacity of the herbs extracts was assayed by spectrophotometric method...

journal_title：Food chemistry

authors： El-Zaeddi H,Calín-Sánchez Á,Nowicka P,Martínez-Tomé J,Noguera-Artiaga L,Burló F,Wojdyło A,Carbonell-Barrachina ÁA

更新日期：2017-07-01 00:00:00

abstract：:We determined whether heat and chemical treatments could reduce the decay of kiwifruit caused by Botrytis cinerea during postharvest storage. Kiwifruits were treated with 5 g/L (w/v) potassium sorbate (PS), with a 48 °C hot water treatment (HT), and with a combined treatment (HT + PS). Mycelial growth of B. cinerea an...

journal_title：Food chemistry

authors： Ge M,Zhang L,Ai J,Ji R,He L,Liu C

更新日期：2020-09-15 00:00:00