A quinone-dependent dehydrogenase and two NADPH-dependent aldo/keto reductases detoxify deoxynivalenol in wheat via epimerization in a Devosia strain.

abstract：:Trace residue of mycotoxins in complex medicinal and edible food matrices has brought huge challenges for the development of ultrasensitive analytical methods. Here, a green electrochemical immunosensor for the ultrasensitive detection of ochratoxin A (OTA) was fabricated by self-assembling a compact 2-mercaptoacetic ...

journal_title：Food chemistry

authors： Sun C,Liao X,Huang P,Shan G,Ma X,Fu L,Zhou L,Kong W

更新日期：2020-06-15 00:00:00

abstract：:Peanut proteins conarachin II, conarachin I and arachin were found to behave as highly selective fluorescence sensors for periodate amongst a set of different anions. The interactions of the proteins with periodate were also confirmed by other spectral methods and enzyme linked immunosorbent assay (ELISA). The results...

journal_title：Food chemistry

authors： Ghatak SK,Sen S,Majumdar D,Singha A,Sen K

更新日期：2016-04-15 00:00:00

abstract：:The quality of green coffee is influenced by the degree of ripeness of the fruit at harvest. The aim of this study was to identify chemical markers differentiating between degrees of ripeness. Two coffee varieties, Catuai and Tipica, from the same farm were analysed using the following parameters and methods: caffeine...

journal_title：Food chemistry

authors： Smrke S,Kroslakova I,Gloess AN,Yeretzian C

更新日期：2015-05-01 00:00:00

abstract：:Unsaturated soy phosphatidyl choline (PC) liposomes were systematically analyzed for chemical and physical stability and for influence on membrane fluidity, when quercetin and fish oil were encapsulated. The physical stability of liposomes was lowered with loading, which is mainly due to fish oil leakage. While fish o...

journal_title：Food chemistry

authors： Frenzel M,Steffen-Heins A

更新日期：2015-10-15 00:00:00

abstract：:The migration of flavonoids from low-density polyethylene (LDPE) film (0.4%, w/w) to aqueous food simulants over 16 weeks at 0, 15, and 30 °C was investigated. The migration amount of total flavonoids was calculated based on the rutin contents determined by high-performance liquid chromatography (HPLC). Diffusion and ...

journal_title：Food chemistry

authors： Zhang S,Zhao H

更新日期：2014-08-15 00:00:00

abstract：:A new magnetic molecularly imprinted polymers (MMIPs) for separation and concentration of ractopamine (RAC) were prepared using surface molecular imprinting technique with methacryloyl chloride as functional monomer and RAC as template. The MMIPs were characterized using transmission electron microscopy, Fourier trans...

journal_title：Food chemistry

authors： Tang Y,Gao J,Liu X,Lan J,Gao X,Ma Y,Li M,Li J

更新日期：2016-06-15 00:00:00

abstract：:Instant detection of antibiotic residues in dairy products has been remained a challenge. Current methods require careful samples storage and handling, skilled personnel, and expensive instrumentations. Herein, we report the preparation of a ratiometric fluorescent sensor that contains different colored Carbon dots (C...

journal_title：Food chemistry

authors： Jalili R,Khataee A,Rashidi MR,Razmjou A

更新日期：2020-06-01 00:00:00

abstract：:Pectin was extracted from blueberry powder as water soluble fraction (WSF), rich in branched regions, and chelator soluble fraction (CSF), linear, with strong negative charge. Binding of pectins with three anthocyanin standards (malvidin-3-glucoside; M3G, cyanidin-3-glucoside; C3G, and delphinidin-3-glucoside; D3G) an...

journal_title：Food chemistry

authors： Koh J,Xu Z,Wicker L

更新日期：2020-01-01 00:00:00

abstract：:Orientin, vitexin and other flavone C-glycosides are functional ingredients abundant in trollflowers. In this study, an efficient method for enrichment of these ingredients from the flowers of Trollius chinensis Bunge was developed using macroporous resin. Separation characteristics of six typical macroporous resins w...

journal_title：Food chemistry

authors： Sun Y,Yuan H,Hao L,Min C,Cai J,Liu J,Cai P,Yang S

更新日期：2013-11-01 00:00:00

abstract：:Glucosinolates, found principally in the plant order Brassicales, are modulated by different post-harvest processing operations. Among these, ionizing radiation, a non-thermal process, has gained considerable interest for ensuring food security and safety. In gamma-irradiated cabbage, enhanced sinigrin, a major glucos...

journal_title：Food chemistry

authors： Banerjee A,Rai AN,Penna S,Variyar PS

更新日期：2016-10-15 00:00:00

abstract：:The separation and purification of Rebaudioside A (RA) from Stevia rebaudiana Bertoni crude extracts (Steviosides) by macroporous adsorption resin (MAR) mixed bed were systematically investigated. MAR mixed bed of HPD750-LSA40-LSA30-DS401 was selected due to its better separation degree. Based on the kinetics/thermody...

journal_title：Food chemistry

authors： Li J,Chen Z,Di D

更新日期：2012-05-01 00:00:00

abstract：:A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) w...

journal_title：Food chemistry

authors： Habibi M,Golmakani MT,Farahnaky A,Mesbahi G,Majzoobi M

更新日期：2016-02-01 00:00:00

abstract：:The extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm(2), extraction temperature of 66.71°C, and sonicati...

journal_title：Food chemistry

authors： Wang W,Ma X,Xu Y,Cao Y,Jiang Z,Ding T,Ye X,Liu D

更新日期：2015-07-01 00:00:00

abstract：:The effects of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora rice starch were investigated. Temperature cycle 4/45°C; cycle duration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for SDS (slow digestible starch) product developm...

journal_title：Food chemistry

authors： Borah PK,Deka SC,Duary RK

更新日期：2017-05-15 00:00:00

abstract：:Different methods used to process green tea powder noodles (GTPN) were compared by analyzing the quality and chemical components of the final products. Significant differences were observed in the discoloration rate, color loss, and lightness of all noodles. Polyphenol oxidase activity was effectively inhibited throug...

journal_title：Food chemistry

authors： Yu K,Zhou HM,Zhu KX,Guo XN,Peng W

更新日期：2019-04-25 00:00:00

abstract：:Our previous study indicated that nanocomposite packaging material (Nano-PM) containing nano-Ag, nano-TiO2, nano-SiO2 and nanoattapulgite alleviated postharvest senescence of Flammulina velutipes by regulating respiration and energy metabolism. In this study, extracellular ATP (eATP) and programmed cell death (PCD) we...

journal_title：Food chemistry

authors： Shi C,Wu Y,Fang D,Ma N,Mariga AM,Hu Q,Yang W

更新日期：2020-03-30 00:00:00

abstract：:A new sensitive fluorimetry method for the simple and rapid measurement of aluminum in some food samples, which used 3',6'-bis(diethylamino)-2-{[(1E)-(4-ethoxyphenyl) methylene] amino}spiro[isoindole-1,9'-xanthen]-3(2H)-one (DEMAX) for Al(III) chelation is described herein. The fluorescence intensity of the aluminum-D...

journal_title：Food chemistry

authors： Yıldız E,Saçmacı Ş,Saçmacı M,Ülgen A

更新日期：2017-12-15 00:00:00

abstract：:Bovine hemolysate was purified by size exclusion chromatography, and one high molecular weight protein was detected relative to the hemoglobin (Hb) fraction. Purified Hb promoted lipid oxidation in washed muscle slightly but significantly better than hemolysate, which may have been due to the absence of catalase and p...

journal_title：Food chemistry

authors： Yin J,Zhang W,Richards MP

更新日期：2017-11-01 00:00:00

abstract：:This study was carried out to investigate the potential fermentation properties of juçara pulp, using pH-controlled anaerobic batch cultures reflective of the distal region of the human large intestine. Effects upon major groups of the microbiota were monitored over 24h incubations by fluorescence in situ hybridisatio...

journal_title：Food chemistry

authors： Guergoletto KB,Costabile A,Flores G,Garcia S,Gibson GR

更新日期：2016-04-01 00:00:00

abstract：:Non-enzymatic electrochemical sensors for the monitoring of reducing sugars in foods has great potential as a rapid in-situ detection method. This development involved the assembly of a nanoporous platinum structure on a screen-printed carbon electrode (SPCE). The modified electrode was then employed as an amperometri...

journal_title：Food chemistry

authors： McCormick W,Muldoon C,McCrudden D

更新日期：2021-03-15 00:00:00

abstract：:This study was designed to evaluate mulberry anthocyanins bioconversion traits for intestinal probiotics. Five intestinal beneficial bacteria were incubated with mulberry anthocyanins under anaerobic conditions at 37°C, and bacterial β-glucosidase activity and anthocyanin level were determined. Results demonstrated th...

journal_title：Food chemistry

authors： Cheng JR,Liu XM,Chen ZY,Zhang YS,Zhang YH

更新日期：2016-12-15 00:00:00

abstract：:Fourier-transform infrared (FTIR) spectroscopy was applied to predict the degree of hydrolysis (DH%) and weight-average molecular weight (Mw) in milk protein hydrolysates. Both DH% and Mw are important quality parameters of protein hydrolysates. Measuring these parameters and following their development during proteol...

journal_title：Food chemistry

authors： Kristoffersen KA,Afseth NK,Böcker U,Lindberg D,de Vogel-van den Bosch H,Ruud ML,Wubshet SG

更新日期：2020-04-25 00:00:00

abstract：:In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking trea...

journal_title：Food chemistry

authors： Hosseini H,Mahmoudzadeh M,Rezaei M,Mahmoudzadeh L,Khaksar R,Khosroshahi NK,Babakhani A

更新日期：2014-04-01 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

abstract：:Researchers at the South African Medical Research Council used the Bangkok Declaration, Thailand, 2009, as a guideline for their food composition activities. The vision is to build a comprehensive food composition database for the country. Activities are directed at increasing the number of food items with country-spe...

journal_title：Food chemistry

authors： Wolmarans P,Chetty J,Danster-Christians N

更新日期：2013-10-01 00:00:00

abstract：:In this paper a combination of NIR spectroscopy and FTIR and Raman microspectroscopy was used to elucidate the effects of different salts (NaCl, KCl and MgSO(4)) on structural proteins and their hydration in muscle tissue. Multivariate multi-block technique Consensus Principal Component Analysis enabled integration of...

journal_title：Food chemistry

authors： Perisic N,Afseth NK,Ofstad R,Hassani S,Kohler A

更新日期：2013-05-01 00:00:00

abstract：:Peaches in cold storage may develop chill damage, as symptomized by deteriorated texture and lack of juice. To examine fruit quality, we established a hyperspectral imaging system to detect cold injury, and an artificial neural network (ANN) model was developed for which eight optimal wavelengths were selected. Betwee...

journal_title：Food chemistry

authors： Pan L,Zhang Q,Zhang W,Sun Y,Hu P,Tu K

更新日期：2016-02-01 00:00:00

abstract：:In this study, citric acid was used to react with cassava starch in order to compare the digestibility, structural and physicochemical properties of citrate starch samples. The results indicated that citric acid esterification treatment significantly increased the content of resistant starch (RS) in starch samples. Th...

journal_title：Food chemistry

authors： Mei JQ,Zhou DN,Jin ZY,Xu XM,Chen HQ

更新日期：2015-11-15 00:00:00

abstract：:This study is aimed to compare Tritan™ and polycarbonate (PC) from a point of view of migration of monomers and additives and toxicological evaluation. Migration assays were performed according with Commission Regulation (UE) No. 10/2011. Samples were incubated at 40°C for three consecutive periods of 10 days. Identif...

journal_title：Food chemistry

authors： Guart A,Wagner M,Mezquida A,Lacorte S,Oehlmann J,Borrell A

更新日期：2013-11-01 00:00:00

abstract：:Tomato sauce is the most commonly consumed processed tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of...

journal_title：Food chemistry

authors： Martínez-Huélamo M,Tulipani S,Estruch R,Escribano E,Illán M,Corella D,Lamuela-Raventós RM

更新日期：2015-04-15 00:00:00