Structural and functional characteristics of clustered amylopectin produced by glycogen branching enzymes having different branching properties.

abstract：:In this study, a quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction technique was adapted to develop a simple sample treatment for multi-residue pesticide analysis in milk samples. The proposed method is based on liquid-liquid partitioning with acetonitrile followed by dispersive solid phase extracti...

journal_title：Food chemistry

authors： Rejczak T,Tuzimski T

更新日期：2017-02-15 00:00:00

abstract：:The aim of this study was to investigate the proliferation effect of fractionated lotus seed resistant starch (LRS3-20%, LRS3-30%) and the structural changes following fermentation. Fractionated lotus seed resistant starch, especially LRS3-20%, promoted the proliferation of these probiotics, and Bifidobacterium longum...

journal_title：Food chemistry

authors： Zeng H,Zheng Y,Lin Y,Huang C,Lin S,Zheng B,Zhang Y

更新日期：2018-12-01 00:00:00

abstract：:During soya seeds germination in FeSO(4) solutions their phytoferritin content is multiplied. Prepared soybean sprouts have been proposed as a safe and easily available source of iron supplementation. The preparation was compared with FeSO(4) and ferritin isolates, using rats with induced iron deficiency anaemia. Afte...

journal_title：Food chemistry

authors： Zielińska-Dawidziak M,Hertig I,Piasecka-Kwiatkowska D,Staniek H,Nowak KW,Twardowski T

更新日期：2012-12-15 00:00:00

abstract：:The changes in anthocyanins, phenolic compounds, and antioxidant activities of Thai purple rice cooked by various cooking devices, including an electric rice cooker, an autoclave and a microwave oven, were investigated. In raw rice, cyanidin-3-glucoside (cy-3-glu) and peonidin-3-glucoside (pn-3-glu) are predominant an...

journal_title：Food chemistry

authors： Chatthongpisut R,Schwartz SJ,Yongsawatdigul J

更新日期：2015-12-01 00:00:00

abstract：:Despite numerous studies, the identity of the compounds that are responsible for 'stone fruit' aroma in wine has not been conclusively established. This study focussed on wine varieties that often display peach and apricot characters, such as Chardonnay, Viognier and botrytis-affected sweet Semillon wines. Wines with ...

journal_title：Food chemistry

authors： Siebert TE,Barter SR,de Barros Lopes MA,Herderich MJ,Francis IL

更新日期：2018-08-01 00:00:00

abstract：:Catharanthus roseus is an important dicotyledonous medicinal plant that produces anticancer compounds. The active alkaloids vinblastine, vindoline, ajmalicine, catharanthine, and vinleurosine were identified by direct-injection ion trap-mass spectrometry (IT-MS) for collecting MS(1-2) spectra. The determinations of fi...

journal_title：Food chemistry

authors： Chen Q,Zhang W,Zhang Y,Chen J,Chen Z

更新日期：2013-08-15 00:00:00

abstract：:3-Monochloropropane-1,2-diol (3-MCPD) is a common food processing contaminant and a simple, rapid, sensitive and low cost monitoring technology is needed due to its potential carcinogenic nature. Carbon dots directly intercepted on filter paper provide high fluorescence intensity and can be adapted for use as a sensor...

journal_title：Food chemistry

authors： Fang M,Zhou L,Zhang H,Liu L,Gong ZY

更新日期：2019-02-15 00:00:00

abstract：:Here we determined whether immunostimulatory plant-derived arabinogalactan proteins (AGPs) and the honeybee-derived protein apisimin are present in varieties of New Zealand honey. Apisimin is a protein of unknown function secreted from the glands of honeybees into Royal Jelly, forming a complex with apalbumin1 capable...

journal_title：Food chemistry

authors： Gannabathula S,Krissansen GW,Skinner M,Steinhorn G,Schlothauer R

更新日期：2015-02-01 00:00:00

abstract：:Fourier transform near infrared (FT-NIR) spectroscopy is an analytical procedure generally used to detect organic compounds in food. In this work the ability to predict fumonisin B(1)+B(2) contents in corn meal using an FT-NIR spectrophotometer, equipped with an integration sphere, was assessed. A total of 143 corn me...

journal_title：Food chemistry

authors： Gaspardo B,Del Zotto S,Torelli E,Cividino SR,Firrao G,Della Riccia G,Stefanon B

更新日期：2012-12-01 00:00:00

abstract：:Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying...

journal_title：Food chemistry

authors： Jeleń H,Majcher M,Ginja A,Kuligowski M

更新日期：2013-11-01 00:00:00

abstract：:Andean potatoes (Solanum tuberosum andigenum) are a staple food for Andean population; there is great biodiversity but only few varieties are cultivated nowadays. In order to contribute to biodiversity conservation of Andean potatoes, information about their morphological, nutritional and functional characteristics wa...

journal_title：Food chemistry

authors： Calliope SR,Lobo MO,Sammán NC

更新日期：2018-01-01 00:00:00

abstract：:This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mixtures were prepared containing soy glycinin or bovine serum albumin ...

journal_title：Food chemistry

authors： Silván JM,Assar SH,Srey C,Dolores Del Castillo M,Ames JM

更新日期：2011-09-01 00:00:00

abstract：:In red and rosé wines, the grape anthocyanins are progressively converted to more stable pigments, including phenylpyranoanthocyanins. One-/two-dimensional NMR and UPLC-DAD-ESI-MS(n) measurements were used to monitor the synthesis of guaiacylpyranomalvidin 3-O-glucoside from malvidin 3-O-glucoside and vinylguaiacol in...

journal_title：Food chemistry

authors： Vallverdú-Queralt A,Meudec E,Ferreira-Lima N,Sommerer N,Dangles O,Cheynier V,Le Guernevé C

更新日期：2016-05-15 00:00:00

abstract：:The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinification (CW) to improve the stability of Syrah wines produced in a warm cl...

journal_title：Food chemistry

authors： Gordillo B,Rivero FJ,Jara-Palacios MJ,González-Miret ML,Heredia FJ

更新日期：2021-06-01 00:00:00

abstract：:The objectives of this study were to apply response surface methodology to optimize fat-soluble vitamin loading in re-assembled casein micelles, and to evaluate vitamin D stability of dry formulations during ambient or accelerated storage and in fortified fluid skim milk stored under refrigeration. Optimal loading of ...

journal_title：Food chemistry

authors： Loewen A,Chan B,Li-Chan ECY

更新日期：2018-02-01 00:00:00

abstract：:Due to the furanocoumarin compounds in the fruit, the production and consumption of grapefruit have been affected in the past decades since the 'grapefruit juice effect' was declared. To provide elite germplasm and obtain knowledge for future citrus breeding programs, the contents of 4 furanocoumarin monomers (FCMs) i...

journal_title：Food chemistry

authors： Xu J,Ma L,Jiang D,Zhu S,Yan F,Xie Y,Xie Z,Guo W,Deng X

更新日期：2015-11-15 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：:Albino tea has received increased attention due to its brisk flavour. To identify changes in the key chemical constituents conveying important qualities to albino tea, the metabolite profiles of four albino cultivars and one green tea cultivar were analysed. Compared to the green tea control, significantly decreased c...

journal_title：Food chemistry

authors： Feng L,Gao MJ,Hou RY,Hu XY,Zhang L,Wan XC,Wei S

更新日期：2014-07-15 00:00:00

abstract：:This study investigated the effects of persistent ultraviolet B (UV-B) irradiation on isoflavone accumulation in soybean sprouts. Three malonyl isoflavones were increased by UV-B. Malonylgenistin specifically accumulated upon UV-B exposure, whereas the other isoflavones were significantly increased under both dark con...

journal_title：Food chemistry

authors： Lim YJ,Jeong HY,Gil CS,Kwon SJ,Na JK,Lee C,Eom SH

更新日期：2020-01-15 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：:Channel catfish skin is a by-product from catfish fillet production. Collagens were extracted from catfish skins by: (1) acid; (2) homogenization-aided; and (3) pepsin-aided extraction methods. Kinetic analysis of extraction was performed. SDS-PAGE was carried out for all collagens extracted under different conditions...

journal_title：Food chemistry

authors： Tan Y,Chang SKC

更新日期：2018-03-01 00:00:00

abstract：:Radish anthocyanins were extracted from red radish. The total anthocyanins content (TAC) of the extracts under different extractants was optimized to reach the optimal condition. XAD-7HP was selected as the best resin to enhance TAC in the extracts. β-Glucosaccharase was chosen as the enzyme to hydrolyse radish anthoc...

journal_title：Food chemistry

authors： Jiang W,Zhou X

更新日期：2019-10-01 00:00:00

abstract：:Despite the extensive use of Polygonum chinense (PC) as a detoxifying ingredient of Chinese cool tea, the efficacy of different PC varieties remains underexplored. Herein, we compare the chemical profiles and antioxidant/anti-inflammatory activities of the aqueous extracts of two PC varieties, namely P. chinense var. ...

journal_title：Food chemistry

authors： Wu Y,Zhang Z,Chen T,Cheng C,Zhang Z,Zhou H,Luo P

更新日期：2020-04-25 00:00:00

abstract：:A comprehensive investigation was carried out to determine the effect of exogenous melatonin treatment of pre-veraison grapes on grape berries and its wines. Two melatonin treatments of pre-veraison grape berries increased the weight of the berries by approximately 6.6%. Meanwhile, this melatonin treatment could be be...

journal_title：Food chemistry

authors： Meng JF,Xu TF,Song CZ,Yu Y,Hu F,Zhang L,Zhang ZW,Xi ZM

更新日期：2015-10-15 00:00:00

abstract：:Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor controlling the quality of dark tea. It involves a series of reactions that modify ...

journal_title：Food chemistry

authors： Zhu MZ,Li N,Zhou F,Ouyang J,Lu DM,Xu W,Li J,Lin HY,Zhang Z,Xiao JB,Wang KB,Huang JA,Liu ZH,Wu JL

更新日期：2020-05-15 00:00:00

abstract：:Hen's egg white allergens, namely Gal d 1-4, cause food allergies worldwide and their intake must be strictly controlled by allergic individuals. However, an efficient method for quantifying these allergens is currently unavailable. We aimed to develop an LC-MS/MS method for simultaneous Gal d 1-4 quantification. Puri...

journal_title：Food chemistry

authors： Kiyota K,Yoshimitsu M,Uchida K,Kajimura K

更新日期：2020-09-06 00:00:00

abstract：:This study was to isolate the anti-leukaemic component from edible mushroom Hypsizygus marmoreus (Peck) Bigelow. Crude protein was extracted from the basidioma, and then purified with DEAE-Sepharose CL-6B ion exchange chromatography followed by Sephacryl S-300 gel filtration. A protein which exerted high growth inhibi...

journal_title：Food chemistry

authors： Tsai PF,Ma CY,Wu JS

更新日期：2013-11-15 00:00:00

abstract：:In this study, the effect of hydrogen sulfide (H2S) on energy metabolism in postharvest banana fruit under chilling stress was investigated. Banana fruit, fumigated with optimal concentration (0.5mM) of aqueous sodium hydrosulfide (NaHS) solution for 24h, were initially stored at 7°C for 14d and 20°C for another 6d. H...

journal_title：Food chemistry

authors： Li D,Limwachiranon J,Li L,Du R,Luo Z

更新日期：2016-10-01 00:00:00

abstract：:Apis cerana honey collected from the Qinling Mountains in China has been widely used for its antimicrobial property in traditional Chinese medicine. However, its antibacterial mechanism against Salmonella Typhimurium LT2 is still uncertain. A total of 52 volatile components were identified using headspace-gas-chromato...

journal_title：Food chemistry

authors： Wang Y,Gou X,Yue T,Ren R,Zhao H,He L,Liu C,Cao W

更新日期：2021-02-01 00:00:00

abstract：:The FAO/INFOODS e-Learning Course on Food Composition Data was developed to close existing knowledge gaps on food composition of professionals working with those data. It covers the important aspects of food composition, is based on instructional design, is highly interactive and comprises 14 lessons of approximate 10...

journal_title：Food chemistry

authors： Charrondiere UR,Rittenschober D,Nowak V,Nicodemi C,Bruggeling P,Petracchi C

更新日期：2016-02-15 00:00:00