Identification of aroma compounds in pea protein UHT beverages.

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

authors： Ahmed IA,Mikail MA,Bin Ibrahim M,Bin Hazali N,Rasad MS,Ghani RA,Wahab RA,Arief SJ,Yahya MN

更新日期：2015-04-01 00:00:00

abstract：:The effect of protein oxidation on proteolysis during meat digestion was investigated following storage and subsequent in vitro digestion of beef and pork patties. Protein oxidation was evaluated as thiol oxidation, total carbonylation, and specific carbonylation (α-amino adipic and γ-glutamic semialdehyde). Furthermo...

journal_title：Food chemistry

authors： Rysman T,Van Hecke T,Van Poucke C,De Smet S,Van Royen G

更新日期：2016-10-15 00:00:00

abstract：:A simple HPLC method with good separation efficiency was developed to determine all-trans and cis forms of carotenoids in Dunaliella salina cultivated in Taiwan. The analysis used a C30 column (250×4.6mm, 5μm) and an isocratic solvent system (flow rate=1mL/min) mixing methanol-acetonitrile-water (84/14/2, v/v/v) and m...

journal_title：Food chemistry

authors： Hu CC,Lin JT,Lu FJ,Chou FP,Yang DJ

更新日期：2008-07-15 00:00:00

abstract：:A simple, sensitive, accurate and affordable rapid detection of meat species authentication is urgently needed in food industry. In this study, a cross priming amplification (CPA) combining nucleic acid test strip (CPA-Strip) assay for rapid detection of mutton from meat mixture were developed and its feasibility was ...

journal_title：Food chemistry

authors： Feng T,Li S,Wang S,Pan J

更新日期：2018-04-15 00:00:00

abstract：:In this work, we investigated the interaction of docosahexaenoic acid (DHA) with β-lactoglobulin (β-Lg) using spectroscopic and crystallographic methods. The fluorescence results showed that DHA formed complexes with β-Lg with a binding constant of 4.13 × 104 M-1. The secondary structure of β-Lg was not significantly ...

journal_title：Food chemistry

authors： Chen X,Liu J,Jiang L,Zhang Y,Ren F,Zhang H

更新日期：2020-11-15 00:00:00

abstract：:Pawpaw (Asimina triloba [L.] Dunal) is a tree fruit with the potential to become a high-value fruit crop, however, its rapid perishability is a significant obstacle. The objective was to determine the phytochemical content and quality characteristics of pawpaw pulp from ten varieties. This study reports for the first ...

journal_title：Food chemistry

authors： Brannan RG,Peters T,Talcott ST

更新日期：2015-02-01 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

authors： Pereira VL,Fernandes JO,Cunha SC

更新日期：2015-09-01 00:00:00

abstract：:The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovine buttermilk is a commercially viable source of MFGM and is an under-valued by-product of butter making. However, the changes in buttermilk...

journal_title：Food chemistry

authors： Ross SA,Gerlach JQ,Gill SK,Lane JA,Kilcoyne M,Hickey RM,Joshi L

更新日期：2016-11-15 00:00:00

abstract：:An analytical method based on solid-phase extraction (SPE) with Amberlite XAD-2 adsorbent used as stationary phase for determining phthalate esters (PAEs) in hydroalcoholic food beverages by GC-FID (and peak confirmation by GC-IT/MS) has been set up. The XAD-2 resin shows excellent properties for determining PAEs in s...

journal_title：Food chemistry

authors： Cinelli G,Avino P,Notardonato I,Centola A,Russo MV

更新日期：2014-03-01 00:00:00

abstract：:Dipeptidyl peptidase (DPP)-IV inhibitory peptides were purified and identified from an aqueous Palmaria palmata protein extract hydrolysed with Corolase PP. The hydrolysate was fractionated by solid phase extraction (SPE) using a C18 matrix followed by semi-preparative reverse phase-high performance liquid chromatogra...

journal_title：Food chemistry

authors： Harnedy PA,O'Keeffe MB,FitzGerald RJ

更新日期：2015-04-01 00:00:00

abstract：:This study describes the characterisation of a new angiotensin I-converting enzyme (ACE) inhibitory peptide from the fruiting body of Pleurotus cornucopiae which could be used as a functional food or nutraceutical compounds. After purification of the ACE inhibitor in an ultrafiltration, Sephadex G-25 column chromatogr...

journal_title：Food chemistry

authors： Jang JH,Jeong SC,Kim JH,Lee YH,Ju YC,Lee JS

更新日期：2011-07-15 00:00:00

abstract：:Rice, a staple food for half the world's population, easily accumulates arsenic (As). Research on As distribution in rice protein and starch and its relationship with rice As bioaccessibility remains limited. This study investigated As distribution, chemical composition, As bioaccessibility and speciation in rice by c...

journal_title：Food chemistry

authors： Wang P,Yin N,Cai X,Du H,Fu Y,Geng Z,Sultana S,Sun G,Cui Y

更新日期：2021-06-01 00:00:00

abstract：:The aim of this study was to establish, through a standard addition method, a convenient quantification assay for dipeptides (GY, YG, SY, YS, and IY) in soybean hydrolysate using 2,4,6-trinitrobenzene sulfonate (TNBS) derivatization-aided LC-TOF-MS. Soybean hydrolysate samples (25.0 mg mL(-1)) spiked with target stand...

journal_title：Food chemistry

authors： Hanh VT,Kobayashi Y,Maebuchi M,Nakamori T,Tanaka M,Matsui T

更新日期：2016-01-01 00:00:00

abstract：:A rapid Surface Enhanced Raman Spectroscopy (SERS) method to detect SO2 in wine is presented, exploiting the preferential binding of silver nanoparticles (AgNPs) with sulfur-containing species. This interaction promotes the agglomeration of the AgNPs and inducing the formation of SERS "hot spots" responsible for SO2 s...

journal_title：Food chemistry

authors： Mandrile L,Cagnasso I,Berta L,Giovannozzi AM,Petrozziello M,Pellegrino F,Asproudi A,Durbiano F,Rossi AM

更新日期：2020-10-01 00:00:00

abstract：:Brazilian artisanal "Coalho" cheeses from six Northeast towns were investigated as a functional food based on their peptide profiles and antioxidant, zinc-binding and antimicrobial activities. The peptides (WSP) from "Coalho" cheese showed high antioxidant activity, the best value of TEAC being 2223±10.10μM, which mea...

journal_title：Food chemistry

authors： Silva RA,Lima MS,Viana JB,Bezerra VS,Pimentel MC,Porto AL,Cavalcanti MT,Lima Filho JL

更新日期：2012-12-01 00:00:00

abstract：:This paper introduces a detailed method to apply metabolic profiles conducting on tangerine peels (Citrus reticulata 'Dahongpao') at three maturity stages from July to December. Principal component analysis not only demonstrated the metabolic footprints of tangerine peels during ripening but also revealed the compound...

journal_title：Food chemistry

authors： Yi L,Dong N,Liu S,Yi Z,Zhang Y

更新日期：2015-11-01 00:00:00

abstract：:Isoconversional thermal analysis of some important polysaccharides from functional foods is reported. Various thermal parameters including apparent activation energy (Ea), pre-exponential factor (A) were worked out, and the fitness of data to different models describing the degradation kinetics of polysaccharides was ...

journal_title：Food chemistry

authors： Iqbal MS,Massey S,Akbar J,Ashraf CM,Masih R

更新日期：2013-09-01 00:00:00

abstract：:This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC) and to investigate their properties and in vitro release kinetics. Microencapsulation efficiency (MEE) of the microcaps...

journal_title：Food chemistry

authors： Kanha N,Regenstein JM,Surawang S,Pitchakarn P,Laokuldilok T

更新日期：2021-03-15 00:00:00

abstract：:Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered that lees protect the wine against oxidation because they consume sm...

journal_title：Food chemistry

authors： Pons-Mercadé P,Giménez P,Gombau J,Vilomara G,Conde M,Cantos A,Rozès N,Canals JM,Zamora F

更新日期：2021-04-16 00:00:00

abstract：:Two kinds of pasta were produced: dry Maccheronccinis pasta and fresh Cicatellis pasta. Four formulations were made for each type: control pasta made with 100% semolina and enriched pasta containing different levels of broad bean flour. Thermal properties were measured using Differential Scanning Calorimetry and revea...

journal_title：Food chemistry

authors： Tazrart K,Zaidi F,Salvador A,Haros CM

更新日期：2019-04-25 00:00:00

abstract：:Water activity is a physical property measured in the food industry which helps predict shelf life and microbial activity. Honey normally has a water activity less than 0.6, but this can vary with the amount of crystallization in solution. The aim of this work was to obtain relationships, as fundamental as possible, t...

journal_title：Food chemistry

authors： Subbiah B,Blank UKM,Morison KR

更新日期：2020-10-01 00:00:00

abstract：:A novel magnetic carboxylated multi-walled carbon nanotubes (c-MWCNT-MNPs) was proposed for magnetic solid-phase extraction coupled with liquid chromatography-tandem mass spectrometry to determine phenolic compounds in sesame oil. In this study, c-MWCNT-MNPs were acquired by simply dispersing Fe3O4 magnetic nanopartic...

journal_title：Food chemistry

authors： Wu R,Ma F,Zhang L,Li P,Li G,Zhang Q,Zhang W,Wang X

更新日期：2016-08-01 00:00:00

abstract：:Free radical-induced neural damage is implicated in neurodegenerative diseases and antioxidants have protective activity. In the present study, we examined the effect of gallic acid (GA; 50, 100 and 200mg/kg, p.o. for 10 days) on memory deficit and cerebral oxidative stress induced by 6-hydroxydopamine (6-OHDA; 8 μg/2...

journal_title：Food chemistry

authors： Mansouri MT,Farbood Y,Sameri MJ,Sarkaki A,Naghizadeh B,Rafeirad M

更新日期：2013-06-01 00:00:00

abstract：:Catechins are the major bioactive compounds existing in tea leaves (Camellia sinensis). Dehydroascorbic acid is (DHAA) a reactive dicarbonyl species and previous studies have demonstrated that catechins could effectively trap DHAA to form ascorbyl adducts of catechins, especially epigallocatechin gallate (EGCG). Since...

journal_title：Food chemistry

authors： Hung WL,Wang S,Sang S,Wan X,Wang Y,Ho CT

更新日期：2018-09-30 00:00:00

abstract：:Smooth-hound viscera hydrolysates (SHVHs) were prepared by treatment with Neutrase (SHVH-N) and Purafect (SHVH-P). Hydrolysates were then separated according to their molecular weight, using the ultra-filtration membrane system, into 5 fractions (≥50, 50-5, 5-3, 3-1 and ≤1kDa). Fractions showed different amino acid co...

journal_title：Food chemistry

authors： Abdelhedi O,Nasri R,Mora L,Jridi M,Toldrá F,Nasri M

更新日期：2018-01-15 00:00:00

abstract：:The matrix polysaccharides of plant cell walls are diverse and variable sets of polymers influencing cell wall, tissue and organ properties. Focusing on the relatively simple parenchyma tissues of four fruits - tomato, aubergine, strawberry and apple - we have dissected cell wall matrix polysaccharide contents using s...

journal_title：Food chemistry

authors： Cornuault V,Posé S,Knox JP

更新日期：2018-04-25 00:00:00

abstract：:This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, ...

journal_title：Food chemistry

authors： Planche C,Ratel J,Blinet P,Mercier F,Angénieux M,Chafey C,Zinck J,Marchond N,Chevolleau S,Marchand P,Dervilly-Pinel G,Guérin T,Debrauwer L,Engel E

更新日期：2017-10-01 00:00:00

abstract：:The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased t...

journal_title：Food chemistry

authors： Xiong W,Ren C,Tian M,Yang X,Li J,Li B

更新日期：2018-06-30 00:00:00

abstract：:Acrylamide found in thermal-treated foods has led to an intensive and persistent research effort, since it is a neurotoxic, genotoxic and probable carcinogenic compound to humans. Plant polyphenols are the most abundant antioxidants in human diet. Several researches indicated that the polyphenols affected the acrylami...

journal_title：Food chemistry

authors： Liu Y,Wang P,Chen F,Yuan Y,Zhu Y,Yan H,Hu X

更新日期：2015-11-01 00:00:00

abstract：:Long chain unsaturated fatty acids (LCUFAs) are important food components and dietary supplements due to their beneficial health effects. The key process to produce high-purity LCUFAs is to separate long chain fatty acids (LCFAs) with different degrees of unsaturation and chain lengths. This process faces great challe...

journal_title：Food chemistry

authors： Xing H,Zhang X,Yang Q,Liu R,Bao Z,Su B,Yang Y,Ren Q

更新日期：2014-01-15 00:00:00