A case of milk traceability in small-scale districts-Inner Mongolia of China by nutritional and geographical parameters.


: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 are stable isotope and element technology, because these indicators are directly related to local geographical environment. However, when the region of traceability is very close, it is necessary to find new parameters to enhance the accuracy of traceability in small-scale districts. This study uses a combination of nutritional (amino acids) and geographical parameters (stable isotopes, elements) to trace the origin of milk from eleven districts located in five cities of Inner Mongolia. The results showed that the combination of nutritional (amino acids) and geographical parameters (stable isotopes, elements) was the best source tracing method.


Food Chem


Food chemistry


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




Has Abstract


2020-06-30 00:00:00












  • Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.

    abstract::An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Mesias M,Delgado-Andrade C,Holgado F,Morales FJ

    更新日期:2018-09-15 00:00:00

  • Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale).

    abstract::The impact of conventional cooking and processing methods on total phenols, antioxidant activity, carotenoids and glucosinolates of watercress was evaluated. Boiling significantly decreases phenolic content, antioxidant activity and recoverable glucosinolates, however it increases the carotenoid concentrations of wate...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Giallourou N,Oruna-Concha MJ,Harbourne N

    更新日期:2016-12-01 00:00:00

  • Isolation, characterization and quantitative HPLC-DAD analysis of components of charantin from fruits of Momordica charantia.

    abstract::Charantin, a steroidal glycoside, exists as a mixture of stigmasterol glucoside (STG) and β-sitosterol glucoside (BSG) in the fruits of Momordica charantia. Charantin has anti-diabetic activity comparable to insulin. The present work discusses a method for separation of components of charantin namely STG and BSG by si...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Desai S,Tatke P,Mane T,Gabhe S

    更新日期:2020-11-25 00:00:00

  • Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.

    abstract::The distinctive aroma of virgin olive oil is mainly attributed to its volatile profile including components responsible for positive attributes and others for sensory defects resulting from chemical oxidation and exogenous enzymes. For this reason, the evolution of volatile compounds from Chétoui and Arbequina virgin ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hachicha Hbaieb R,Kotti F,Gargouri M,Msallem M,Vichi S

    更新日期:2016-07-15 00:00:00

  • Highly selective colorimetric detection of putrescine in fish products using o-phthalaldehyde derivatization reaction.

    abstract::A highly selective colorimetric detection method for putrescine on the basis of an optimized derivatization reaction was established. With the aids of o-phthalaldehyde (OPA) and thioglycolic acid (TGA), putrescine was derived to become red derivatives (PUT-RD), the form that can be detected qualitatively and quantitat...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Qi X,Wang WF,Wang J,Yang JL,Shi YP

    更新日期:2018-09-01 00:00:00

  • Nitric oxide-mediated vasorelaxation effects of anti-angiotensin I-converting enzyme (ACE) peptide from Styela clava flesh tissue and its anti-hypertensive effect in spontaneously hypertensive rats.

    abstract::In our previous study, an anti-angiotensin I converting enzyme (ACE) peptide (Ala-His-Ile-Ile-Ile, MW: 565.3Da) was isolated from Styela clava flesh tissue. In this study the fractions obtained during the isolation process and the finally purified peptide were examined to see if they had vasorelaxation effects in isol...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ko SC,Kim DG,Han CH,Lee YJ,Lee JK,Byun HG,Lee SC,Park SJ,Lee DH,Jeon YJ

    更新日期:2012-09-15 00:00:00

  • Microencapsulated mulberry anthocyanins promote the in vitro-digestibility of whey proteins in glycated energy-ball models.

    abstract::The effects of mulberry anthocyanins (MAs) on the digestibility of whey proteins (WP) in freshly-prepared and stored energy balls were studied. Results showed that MAs increased digestibility of the energy balls by increasing their hydrolysis-degree, soluble peptides-fractions, and decreasing their particle's size and...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Khalifa I,Zhu W,Nawaz A,Li K,Li C

    更新日期:2020-12-04 00:00:00

  • Simultaneous determination of sodium iron chlorophyllin and sodium copper chlorophyllin in food using high-performance liquid chromatography and ultra-performance liquid chromatography-mass spectrometry.

    abstract::A simultaneous method for analyzing sodium iron chlorophyllin (SIC) and sodium copper chlorophyllin (SCC) using high-performance liquid chromatography was developed. This method employed an Inertsil ODS-2 column and diode array detection at 395 nm, using methanol-water (97:3 and 80:20, v/v) containing 1% acetic acid a...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Chong HS,Sim S,Yamaguchi T,Park J,Lee C,Kim M,Lee G,Yun SS,Lim HS,Suh HJ

    更新日期:2019-03-15 00:00:00

  • Development and validation of a liquid chromatography tandem mass spectrometry multi-method for the determination of 41 free and modified mycotoxins in beer.

    abstract::A fast high performance liquid chromatography tandem mass spectrometry multi-method based on an ACN-precipitation extraction was developed for the analysis of 41 (modified) mycotoxins in beer. Validation according to the performance criteria defined by the European Commission (EC) in Commission Decision no. 657/2002 r...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Rausch AK,Brockmeyer R,Schwerdtle T

    更新日期:2021-02-15 00:00:00

  • Analysis of functional components and radical scavenging activity of 21 algae species collected from the Japanese coast.

    abstract::The functional chemical substances and the antioxidant activity of lipids in 21 marine algae along the Japanese coast were investigated. Principal component analysis was performed to detect any correlation between the chemical substances and algae phylum. Chlorophyta contained a high level of β-carotene. Rhodophyta co...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ito M,Koba K,Hikihara R,Ishimaru M,Shibata T,Hatate H,Tanaka R

    更新日期:2018-07-30 00:00:00

  • Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques.

    abstract::Meat soup is an important diet with desirable taste and abundant nutrients. Unveiling the chemical composition of soup will help to understand the health effects. In this work, pork ribs and Silkie chicken were used to prepare soups by boiling, steaming and four-stage stewing, respectively. The chemical composition an...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zou J,Xu M,Zou Y,Yang B

    更新日期:2020-12-01 00:00:00

  • Gastric digestion of cow and goat milk: Peptides derived from simulated conditions of infant digestion.

    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


    authors: Hodgkinson AJ,Wallace OAM,Smolenski G,Prosser CG

    更新日期:2019-03-15 00:00:00

  • Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT2 in vitro and in vivo.

    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

    pub_type: 杂志文章


    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

  • Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers.

    abstract::Hibiscus sabdariffa flowers represent an interesting source of anthocyanins, one of the most important plant pigments, which are responsible of the intense red color of the calyces, and have potential as natural colorants for food applications. Nevertheless, anthocyanins are highly hydrosoluble and unstable compounds....

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Grajeda-Iglesias C,Salas E,Barouh N,Baréa B,Figueroa-Espinoza MC

    更新日期:2017-09-01 00:00:00

  • Combined effects of gamma irradiation and aging on tenderness and quality of beef from Nellore cattle.

    abstract::Combined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat water holding capacity was affected by irradiation, increasing (p < 0.05) purge and cooking loss regardless of the dose used. Irradiation negati...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Rodrigues LM,Sales LA,Fontes PR,Torres Filho RA,Andrade MPD,Ramos ALS,Ramos EM

    更新日期:2020-05-30 00:00:00

  • Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making.

    abstract::Food processing, especially thermal treatment, may have implications on mycotoxins in products available for consumers. This research work aimed to study how mycotoxin levels may be influenced by modifying the technological parameters of both whole grain and cocoa biscuit-making processes. The study was mainly focused...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Generotti S,Cirlini M,Šarkanj B,Sulyok M,Berthiller F,Dall'Asta C,Suman M

    更新日期:2017-08-15 00:00:00

  • Upgrading the antioxidant properties of fucoidan and alginate from Cystoseira trinodis by fungal fermentation or enzymatic pretreatment of the seaweed biomass.

    abstract::The seaweed Cystoseira trinodis was fermented by different fungi prior to extraction of fucoidan and alginate to enhance their antioxidative potential. All the investigated fungi were able to produce fucoidanase (1.05-3.41 U/ml) and alginate lyase (7.27-18.59 U/mL). Different fungal species induced a reduction in the ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hifney AF,Fawzy MA,Abdel-Gawad KM,Gomaa M

    更新日期:2018-12-15 00:00:00

  • Volatile compounds of leaves and fruits of Mangifera indica var. coquinho (Anacardiaceae) obtained using solid phase microextraction and hydrodistillation.

    abstract::Volatile compounds present on fruits and leaves of Mangifera indica var. coquinho were investigated by headspace solid phase microextraction (HS-SPME) and hydrodistillation (HD). Conventional techniques, such as hydrodistillation, may impart chemical changes to the original oil composition being also time-consuming. O...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gebara SS,de Oliveira Ferreira W,Ré-Poppi N,Simionatto E,Carasek E

    更新日期:2011-07-15 00:00:00

  • Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic.

    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

    pub_type: 杂志文章


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

    更新日期:2017-04-15 00:00:00

  • Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace - gas chromatography-ion mobility spectrometry.

    abstract::The data obtained with a polar or non-polar gas chromatography (GC) column coupled to ion mobility spectrometry (IMS) has been explored to classify Iberian ham, to detect possible frauds in their labelling. GC-IMS was used to detect the volatile compound profile of dry-cured Iberian ham from pigs fattened on acorn and...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Arroyo-Manzanares N,Martín-Gómez A,Jurado-Campos N,Garrido-Delgado R,Arce C,Arce L

    更新日期:2018-04-25 00:00:00

  • Absolute quantification of dehydroacetic acid in processed foods using quantitative ¹H NMR.

    abstract::An absolute quantification method for the determination of dehydroacetic acid in processed foods using quantitative (1)H NMR was developed and validated. The level of dehydroacetic acid was determined using the proton signals of dehydroacetic acid referenced to 1,4-bis (trimethylsilyl) benzene-d4 after simple solvent ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ohtsuki T,Sato K,Furusho N,Kubota H,Sugimoto N,Akiyama H

    更新日期:2013-11-15 00:00:00

  • Temporal alterations in the bovine buttermilk glycome from parturition to milk maturation.

    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

    pub_type: 杂志文章


    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

  • Formation of siliceous sediments in brandy after diatomite filtration.

    abstract::Brandy is quite a stable spirit but sometimes light sediment appears. This sediment was separated and analysed by IR and SEM-EDX. It was revealed that the sediment is composed mostly of silica and residual organic matter. Silica was present as an amorphous phase and as microparticles. In an attempt to reproduce the fo...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gómez J,Gil ML,de la Rosa-Fox N,Alguacil M

    更新日期:2015-03-01 00:00:00

  • Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.

    abstract::Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be formed when vitamin E-acetate was mixed with sufficient orange oil prior to high pressure homogenization. WPI (d32=0.11 μm, 1% emulsifier) ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ozturk B,Argin S,Ozilgen M,McClements DJ

    更新日期:2015-12-01 00:00:00

  • Controlling protected designation of origin of wine by Raman spectroscopy.

    abstract::In this paper, a Fourier Transform Raman spectroscopy method, to authenticate the provenience of wine, for food traceability applications was developed. In particular, due to the specific chemical fingerprint of the Raman spectrum, it was possible to discriminate different wines produced in the Piedmont area (North We...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Mandrile L,Zeppa G,Giovannozzi AM,Rossi AM

    更新日期:2016-11-15 00:00:00

  • Improved extraction of peanut residues from a wheat flour matrix for immunochemical detection.

    abstract::The efficacy of different buffers in extracting peanut from a solid model food incurred with peanut and subjected to processing was evaluated using two commercial ELISA kits: Veratox® for peanut allergen and peanut ELISA from Morinaga. Average percentage recoveries of peanut from unprocessed samples using the kit supp...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Jayasena S,Wijeratne SSK,Taylor SL,Baumert JL

    更新日期:2019-04-25 00:00:00

  • Anti-diabetic and antihypertensive activities of two flaxseed protein hydrolysate fractions revealed following their simultaneous separation by electrodialysis with ultrafiltration membranes.

    abstract::Flaxseed protein hydrolysate has been fractionated by electrodialysis with two ultrafiltration membranes (20 and 50 kDa) stacked in the system for the recovery of two specific cationic peptide fractions (KCl-F1 and KCl-F2). After 360 min of treatment, peptide migration increased as a function of time in KCl compartmen...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Doyen A,Udenigwe CC,Mitchell PL,Marette A,Aluko RE,Bazinet L

    更新日期:2014-02-15 00:00:00

  • Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy.

    abstract::The authentication of packing oil from commercial canned tuna and other tuna-like fish species was examined by means of attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR) and chemometrics. Using partial least squares discriminant analysis (PLS-DA), it was possible to differentiate olive oil...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Dominguez-Vidal A,Pantoja-de la Rosa J,Cuadros-Rodríguez L,Ayora-Cañada MJ

    更新日期:2016-01-01 00:00:00

  • Two alternative multiplex PCRs for the identification of the seven species of anglerfish (Lophius spp.) using an end-point or a melting curve analysis real-time protocol.

    abstract::Anglerfish (Lophius spp.) is consumed worldwide and is an important economic resource though its seven species are often fraudulently interchanged due to their different commercial value, especially when sold in the form of fillets or pieces. Molecular analysis is the only possible mean to verify traceability and coun...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Castigliego L,Armani A,Tinacci L,Gianfaldoni D,Guidi A

    更新日期:2015-01-01 00:00:00

  • Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy.

    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

    pub_type: 杂志文章


    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