Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel.

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

authors： Carrà A,Bagnati R,Fanelli R,Bonati M

更新日期：2014-01-01 00:00:00

abstract：:Hydroxylated polycyclic aromatic hydrocarbons (OH-PAHs) can bind with functional biomacromolecules and thus cause toxic effects in vivo. Four types of cyclodextrins (CDs) were selected to explore their potential ability to regulate the bindings between 1-hydroxypyrene (1-OHPyr) and bovine serum albumin (BSA) using mul...

journal_title：Food chemistry

authors： Zhang J,Zhu Y,Zhang Y

更新日期：2021-05-01 00:00:00

abstract：:The study describes the kinetics of the formation and degradation of α-dicarbonyl compounds in glucose/wheat flour system heated under low moisture conditions. Changes in the concentrations of glucose, fructose, individual free amino acids, lysine and arginine residues, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3...

journal_title：Food chemistry

authors： Kocadağlı T,Gökmen V

更新日期：2016-11-15 00:00:00

abstract：:In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to characterize lipid oxidation of beef during repeated freeze-thaw (RFT). Besides the conventional indexes including peroxide values (PV), thiobarbituric acid-reactive substances (TBARS) and acid values (AV) were evaluated, the radical a...

journal_title：Food chemistry

authors： Chen Q,Xie Y,Xi J,Guo Y,Qian H,Cheng Y,Chen Y,Yao W

更新日期：2018-03-15 00:00:00

abstract：:The main subsidiary color of structure in Food Red No. 106 (R106) was identified to be a desethyl derivative (R106-SubA). High-performance liquid chromatography (HPLC) was performed for the quantitative determination of benzaldehyde-2,4-disulfonic acid, N,N-diethyl-m-aminophenol, leuco acid, pyrone acid, R106-SubA, et...

journal_title：Food chemistry

authors： Tatebe C,Ohtsuki T,Fujita T,Nishiyama K,Itoh S,Sugimoto N,Kubota H,Tada A,Sato K,Akiyama H

更新日期：2017-12-15 00:00:00

abstract：:Trace element content of fish feed and bluegill sunfish muscles (Lepomis macrochirus) from aquaculture and natural pond in Missouri were determined using the inductively coupled-plasma optical emission spectrometer (ICP-OES) and the direct mercury analyzer (DMA). Dietary intake rates of trace elements were estimated. ...

journal_title：Food chemistry

authors： Ikem A,Egilla J

更新日期：2008-09-15 00:00:00

abstract：:Fipronil is a highly toxic insecticide, and fipronil egg scandal greatly threaten people's health. Herein, a precise and reliable method was developed for the determination of fipronil and three metabolites in chicken egg by GC-EI-MS. Sample pretreatment took about 20 min and baseline separation of four analytes were ...

journal_title：Food chemistry

authors： Li X,Li H,Ma W,Guo Z,Li X,Song S,Tang H,Li X,Zhang Q

更新日期：2019-05-30 00:00:00

abstract：:Protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate. The hydrolysis process was performed with the use of commercial available enzyme (Alcalase) over a 2 and 4 h incubation period. Chemical and amino acid composition as well as functional properties of resultant hydro...

journal_title：Food chemistry

authors： Miedzianka J,Pęksa A,Pokora M,Rytel E,Tajner-Czopek A,Kita A

更新日期：2014-09-15 00:00:00

abstract：:Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was ...

journal_title：Food chemistry

authors： Binsi PK,Natasha N,Sarkar PC,Muhamed Ashraf P,George N,Ravishankar CN

更新日期：2017-04-15 00:00:00

abstract：:The extensive and unregulated use of antibacterial drugs in animal farms in Lebanon can lead to detrimental consequences for the public health. To monitor the levels of sulfonamides and their metabolites in farms in Lebanon, a total of 304 meat samples were collected and analyzed using liquid chromatography coupled to...

journal_title：Food chemistry

authors： Hiba A,Carine A,Haifa AR,Ryszard L,Farouk J

更新日期：2016-02-01 00:00:00

abstract：:Eggs' nutritional value has been enhanced by enriching hen's diet with bioactive compounds, but factors influencing bio-accessibility are unspecified. This study investigated the effect of hen breed, diet enrichment, and cooking methods in modulating the egg compounds' bio-accessibility after gastrointestinal (GI) dig...

journal_title：Food chemistry

authors： Nolasco E,Yang J,Ciftci O,Vu DC,Alvarez S,Purdum S,Majumder K

更新日期：2021-05-15 00:00:00

abstract：:A safe and biodegradable γ-cyclodextrin-metal-organic-frameworks (γ-CD-MOFs) was successfully synthesized by using an improved hydrothermal method. In this study, curcumin (Cur) was chosen for testing the encapsulation stability and release performance of γ-CD-MOFs. Results of the crystal structure measurement indicat...

journal_title：Food chemistry

authors： Chen Y,Tai K,Ma P,Su J,Dong W,Gao Y,Mao L,Liu J,Yuan F

更新日期：2021-01-06 00:00:00

abstract：:Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical properties of the final product. Breads were produced with par...

journal_title：Food chemistry

authors： Grassi de Alcântara R,Aparecida de Carvalho R,Maria Vanin F

更新日期：2020-10-01 00:00:00

abstract：:The aim of present study was to examine whether the digestivesystem (saliva, simulated gastric and small intestinal conditions) could break down and large intestinal microbiota could utilize the polysaccharides from Fuzhuan brick tea (FBTPS). The results showed that there was no change in molecular weight, monosacchar...

journal_title：Food chemistry

authors： Chen G,Xie M,Wan P,Chen D,Ye H,Chen L,Zeng X,Liu Z

更新日期：2018-04-01 00:00:00

abstract：:The carotenoid compositions, antioxidant activities and the potential cardio-protective role of 13 tomato cultivars with distinct colour were studied. Colour coordinates were evaluated by colorimeter and the carotenoid compositions were analysed by UPLC. Red tomatoes had the highest total carotenoid contents (TCC) and...

journal_title：Food chemistry

authors： Li H,Deng Z,Liu R,Loewen S,Tsao R

更新日期：2013-01-15 00:00:00

abstract：:Xanthohumol (XN) and related prenylflavonoids are the main bioactive components of hops (Humulus lupulus L.). The current work is to investigate the use of high-speed counter-current chromatography (HSCCC) in search for high isolation of xanthohumol from hops. A solvent system consisted of n-hexane-ethyl acetate-metha...

journal_title：Food chemistry

authors： Chen QH,Fu ML,Chen MM,Liu J,Liu XJ,He GQ,Pu SC

更新日期：2012-05-01 00:00:00

abstract：:The microbial compositions, quality characteristics, and structural changes in fresh brown rice noodles (FBRN) during storage were investigated. Total plate count and mold and yeast counts increased while the pH decreased during storage. Metagenomic sequencing revealed that the microbial composition of FBRN changed th...

journal_title：Food chemistry

authors： Xue W,Zhang C,Wang K,Guang M,Chen Z,Lu H,Feng X,Xu Z,Wang L

更新日期：2021-04-16 00:00:00

abstract：:Blended sunflower (SO) (50-80%) and sesame oils (SEO) (20-50%) were evaluated for thermo-oxidative stability (induction period, IP), oxidation kinetics (rate constant, k), synergy and shelf-life (25 °C) (IP25) using Rancimat (100, 110, 120, and 130 °C). The Arrhenius equation (ln k vs. 1/T) and activated complex theor...

journal_title：Food chemistry

authors： Ghosh M,Upadhyay R,Mahato DK,Mishra HN

更新日期：2019-01-30 00:00:00

abstract：:A novel fluorescent nanoprobe was for the first time developed for the efficient detection of ferrocyanide ions ([Fe(CN)6]4-) based on nitrogen (N), sulfur (S) and chlorine (Cl) co-doped carbon nanoparticles (N,S,Cl-CNPs). The N,S,Cl-CNPs were fabricated through a simple and ultrafast acid-base neutralization method. ...

journal_title：Food chemistry

authors： Hu Q,Pan Y,Gong X,Rao SQ,Xiao L,Liu L,Yang ZQ

更新日期：2020-03-05 00:00:00

abstract：:Compositional analyses of eggs have primarily focused on nutritional components, including large molecules, such as proteins. However, few reports have investigated the effects of heating and hen feed crops on taste components, such as free amino acids and sugars. Herein, water-soluble metabolites in raw and boiled eg...

journal_title：Food chemistry

authors： Ogura T,Wakayama M,Ashino Y,Kadowaki R,Sato M,Soga T,Tomita M

更新日期：2020-10-15 00:00:00

abstract：:The mechanisms of the unfolding and aggregation of PSE-like chicken meat protein at extreme alkaline pHs (pH 11.0, 11.5 and 12.0) were studied and related to the physical properties of edible films. Results of asymmetrical flow field-flow fractionation coupled with various detectors showed that pH 12.0 leads to a cert...

journal_title：Food chemistry

authors： Zhao X,Xing T,Xu X,Zhou G

更新日期：2020-07-30 00:00:00

abstract：:A new computational approach for the determination of 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (DPPH-RSA) in food is reported, based on the concept of machine learning. Trolox standard was mix with DPPH at different concentrations to produce different colors from purple to yellow. Artificial neur...

journal_title：Food chemistry

authors： Musa KH,Abdullah A,Al-Haiqi A

更新日期：2016-03-01 00:00:00

abstract：:A method based on comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOF/MS) was developed to analyze steroidal compounds in vegetable oils, which could provide better separation and higher sensitivity than conventional one dimensional gas chromatography, and allowed ...

journal_title：Food chemistry

authors： Xu B,Zhang L,Ma F,Zhang W,Wang X,Zhang Q,Luo D,Ma H,Li P

更新日期：2018-04-15 00:00:00

abstract：:Three wines (a Rosé wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5% v/v ethanol with two different techniques: membrane contactor (MC) and distillation under vacuum (D). The influence of the treatments on the physicochemical composition and aromatic profile of the dealcoholized fractions was invest...

journal_title：Food chemistry

authors： Motta S,Guaita M,Petrozziello M,Ciambotti A,Panero L,Solomita M,Bosso A

更新日期：2017-04-15 00:00:00

abstract：:Hot water is an easily implementable process for polyphenols extraction. To evaluate the effect of this process on apple pomace, the overall polyphenolic composition was assessed before and after hot water extraction, followed by extractions with aqueous/organic solutions. As determined by UHPLC-DAD, flavan-3-ols were...

journal_title：Food chemistry

authors： Fernandes PAR,Le Bourvellec C,Renard CMGC,Nunes FM,Bastos R,Coelho E,Wessel DF,Coimbra MA,Cardoso SM

更新日期：2019-10-01 00:00:00

abstract：:Colourimetric determinations of amylase activity were developed based on a standard dinitrosalicylic acid (DNS) staining method, using maltose as the analyte. Intensities and absorbances of red, green and blue (RGB) were obtained with iPhone imaging and Adobe Photoshop image analysis. Correlation of green and analyte ...

journal_title：Food chemistry

authors： Thongprajukaew K,Choodum A,Sa-E B,Hayee U

更新日期：2014-11-15 00:00:00

abstract：:The analysis of unpaired electron components in royal jelly was carried out using electron spin resonance (ESR) with the aim to develop a detection method for irradiated royal jelly. The ESR spectrum of royal jelly had natural signals derived from transition metals, including Fe(3+) and Cu(2+), and a signal line near ...

journal_title：Food chemistry

authors： Yamaoki R,Kimura S,Ohta M

更新日期：2014-01-15 00:00:00

abstract：:Sudan dyes in spices are often assumed to arise from cross-contamination or malicious addition. Here, experiments were carried out to identify the potential source of Sudan I-IV in Capsicum fruits through investigation of their contents in native Capsicum tissues, soils and associated agronomic materials. Sudan II-IV ...

journal_title：Food chemistry

authors： Wu N,Gao W,Zhou L,Lian Y,Li F,Han W

更新日期：2015-04-15 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：:Reversed-phase liquid chromatography coupled to negative-ion electrospray tandem mass spectrometry (RP-LC/ESI-MS/MS) was used to study the fatty acid profile from the oil of harvested field pea (Pisum sativum) varieties as part of a research project to develop this legume as a commercial oilseed for Canada. The seed o...

journal_title：Food chemistry

authors： Villalobos Solis MI,Patel A,Orsat V,Singh J,Lefsrud M

更新日期：2013-08-15 00:00:00