Bioactive compounds and health benefits of Pereskioideae and Cactoideae: A review.

abstract：:Sterol dimers are the main oxidation products formed during sterols degradation at elevated temperatures. An investigation was carried out to decipher the structure of dimers differing in polarity, formed during β-sitosterol thermo-oxidation. The oxidation products were fractionated using silica gel into non-polar (NP...

journal_title：Food chemistry

authors： Sosińska E,Przybylski R,Aladedunye F,Hazendonk P

更新日期：2014-05-15 00:00:00

abstract：:In order to study the effect of high-pressure (HP) treatment and two different methods of brine addition (important for lysosomal membrane destabilisation) on lysosomal enzymes activity and protein degradation, pork semitendinosus muscle was brine enhanced by injection or tumbling, and HP treated at 600 MPa following ...

journal_title：Food chemistry

authors： Grossi A,Gkarane V,Otte JA,Ertbjerg P,Orlien V

更新日期：2012-10-01 00:00:00

abstract：:Solid-phase extraction has previously been used to fractionate copper and iron into hydrophobic, cationic and residual forms. This study showed the change in fractionated copper and iron in Chardonnay wines with 1-year of bottle aging under variable oxygen and protein concentrations. Wines containing protein in low ox...

journal_title：Food chemistry

authors： Kontoudakis N,Guo A,Scollary GR,Clark AC

更新日期：2017-08-15 00:00:00

abstract：:A rapid and accurate method by liquid chromatography/tandem mass spectrometry (LC-MS/MS) using positive electrospray was established for the determination of ricinine in cooking oils. The homogenized samples, spiked with (13)C6-labelled ricinine as an internal standard, were extracted using ethanol/water (20:80, v/v) ...

journal_title：Food chemistry

authors： Cai M,Chen X,Wei X,Pan S,Zhao Y,Jin M

更新日期：2014-09-01 00:00:00

abstract：:Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE)...

journal_title：Food chemistry

authors： Wang X,Appels R,Zhang X,Bekes F,Torok K,Tomoskozi S,Diepeveen D,Ma W,Islam S

更新日期：2017-02-15 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：:Recently, it has been reported that low molecular weight laminarin had enhanced biological activities. In this study, laminarin was degraded by gamma irradiation, and the changes in its structure and antioxidant property were investigated. Gel permeation chromatography data showed that the average molecular weight of ...

journal_title：Food chemistry

authors： Choi JI,Kim HJ,Lee JW

更新日期：2011-11-15 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：:This is a study on the influence that two rootstocks (110R, high vigour; 420A, low vigour) and three vineyard floor management regimes (tilled resident vegetation - usual practise in California, and barley cover crops that were either mowed or tilled) had upon grape nitrogen-containing compounds (mainly ammonia and fr...

journal_title：Food chemistry

authors： Lee J,Steenwerth KL

更新日期：2011-08-01 00:00:00

abstract：:Jackfruit (Artocarpus heterophyllus Lam.) peel is an underutilized by-product in both, the production and processing of jackfruit. This research compared the antioxidant and hypoglycemic potential of jackfruit peel with jackfruit pulp, flake and seed for the first time. The phytochemical profile of peel extract was ch...

journal_title：Food chemistry

authors： Zhang L,Tu ZC,Xie X,Wang H,Wang H,Wang ZX,Sha XM,Lu Y

更新日期：2017-11-01 00:00:00

abstract：:The caatinga ecoregion in northeast Brazil presents a wide variety in plant species. However, the potential of these species as a source of energy, carbohydrates, vitamins, minerals and bioactive properties beneficial to health is still unknown. Among these species we can find the wild plum (Ximenia americana). Due to...

journal_title：Food chemistry

authors： Almeida ML,Freitas WE,de Morais PL,Sarmento JD,Alves RE

更新日期：2016-02-01 00:00:00

abstract：:A novel magnetic boron nitride nanosheets (Fe3O4@BNNSs) composite-based magnetic solid-phase extraction (MSPE) method was employed to analyse six plant growth regulators (PGRs) in tomatoes combined with high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The novel Fe3O4@BNNSs composite was pr...

journal_title：Food chemistry

authors： Li MJ,Li N,Xu G,Zhao LX,Chen X,Zhao Y,Zhao RS

更新日期：2021-01-19 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：:Influence of heat pump drying (HP at 40, 45 and 50 °C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aro...

journal_title：Food chemistry

authors： Kulapichitr F,Borompichaichartkul C,Suppavorasatit I,Cadwallader KR

更新日期：2019-09-01 00:00:00

abstract：:Rice and rice products have been reported to contain high contents of toxic inorganic arsenic (iAs). The inorganic arsenic contents in microwavable ready-to-eat rice products (n=30) and different types of Korean rice (n=102) were determined by a gas chromatography-tandem mass spectrometry (GC-MS/MS). The method showed...

journal_title：Food chemistry

authors： Jung MY,Kang JH,Jung HJ,Ma SY

更新日期：2018-02-01 00:00:00

abstract：:Proteomic approaches have been used to identify the main proteins present in processing by-products generated by the canning tuna-industry, as well as in by-products derived from filleting of skeletal red muscle of fresh tuna. Following fractionation by using an ammonium sulphate precipitation method, three proteins (...

journal_title：Food chemistry

authors： Sanmartín E,Arboleya JC,Iloro I,Escuredo K,Elortza F,Moreno FJ

更新日期：2012-09-15 00:00:00

abstract：:Estimates of quantitative proteomic distance between populations have not been reported to date. Here, quantitative proteomic distances between three Spanish bovine breeds (Asturiana de los Valles, AV; Retinta, RE; and Rubia Gallega, RG) were estimated from two-dimensional electrophoresis profiles of meat samples of l...

journal_title：Food chemistry

authors： Rodríguez-Vázquez R,Mato A,López-Pedrouso M,Franco D,Sentandreu MA,Zapata C

更新日期：2020-06-15 00:00:00

abstract：:Antifreeze proteins (AFPs) have the ability to modify ice crystal growth and thus there is great interest in identifying new sources of these compounds. All extracts of cold acclimated leaves of Drimys angustifolia, obtained using different buffers, inhibited recrystallization and they presented similar SDS-PAGE profi...

journal_title：Food chemistry

authors： Provesi JG,Valentim Neto PA,Arisi ACM,Amante ER

更新日期：2019-08-15 00:00:00

abstract：:Based on the most exhaustive database of sweeteners with known sweetness values, a new quantitative structure-activity relationship model for sweetness prediction has been set up. Analysis of the physico-chemical properties of sweeteners in the database indicates that the structure of most potent sweeteners combines a...

journal_title：Food chemistry

authors： Chéron JB,Casciuc I,Golebiowski J,Antonczak S,Fiorucci S

更新日期：2017-04-15 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：:Stability of protein-polyphenol aggregate particles, created by complexing polyphenols from blueberry and muscadine grape pomaces with a rice-pea protein isolate blend, was evaluated in an in vitro gastrointestinal model. Recovery index (RI; % total phenolics present post-digestion) was 69% and 62% from blueberry and ...

journal_title：Food chemistry

authors： Xiong J,Chan YH,Rathinasabapathy T,Grace MH,Komarnytsky S,Lila MA

更新日期：2020-11-30 00:00:00

abstract：:The commercial STREAMLINE Direct HST adsorbent was employed to investigate the adsorption characteristics of lysozyme in complex chicken egg white (CEW). The effects of operating parameters, including adsorption pH, ionic strength, and hydrophobicity of liquids on binding capacity, were examined using a well-mixed con...

journal_title：Food chemistry

authors： Chen KH,Chou SY,Chang YK

更新日期：2019-01-30 00:00:00

abstract：:In this study, a paper-based microfluidic enzyme-linked immunosorbent assay (ELISA) was developed as a screening system for rapid detection of clenbuterol, which is illegally used as a growth promoter for food-producing animals. The microfluidic paper-based analytical device (μPAD) was combined with ELISA and the intr...

journal_title：Food chemistry

authors： Ma L,Nilghaz A,Choi JR,Liu X,Lu X

更新日期：2018-04-25 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：:The current study utilised a bioassay-directed chemical analysis scheme to screen the anti-inflammatory activity of fractions and compounds from adlay bran (AB). Liquid-liquid extraction couple with liquid chromatography-mass spectrometry (LC-MS) was applied to the isolation, analysis and identification of active comp...

journal_title：Food chemistry

authors： Huang DW,Wu CH,Shih CK,Liu CY,Shih PH,Shieh TM,Lin CI,Chiang W,Hsia SM

更新日期：2014-02-15 00:00:00

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

authors： Zou J,Xu M,Zou Y,Yang B

更新日期：2020-12-01 00:00:00

abstract：:Graphene reinforced hollow fibre liquid phase microextraction combined with high performance liquid chromatography-diode array detection was developed for the determination of some carbamate pesticides (metolcarb, carbaryl, isoprocarb, and diethofencarb) in fruit samples. The main parameters that affect the extraction...

journal_title：Food chemistry

authors： Ma X,Wang J,Wu Q,Wang C,Wang Z

更新日期：2014-08-15 00:00:00

abstract：:Milk allergenic proteins are the main reason of cow's milk allergy. The most common method for removing milk allergenic proteins is enzymatic hydrolysis. However, the direct application of protease to hydrolyze allergens will lead to the introduction of new allergenic proteins. An ideal strategy for removing milk alle...

journal_title：Food chemistry

authors： Feng N,Zhang H,Li Y,Liu Y,Xu L,Wang Y,Fei X,Tian J

更新日期：2020-05-01 00:00:00

abstract：:Spring barley was grown in a field experiment under moderately elevated soil temperature and changed summer precipitation (amount and frequency). Elevated temperature affected the performance and grain quality characteristics more significant than changes in rainfall. Except for the decrease in thousand grain weight, ...

journal_title：Food chemistry

authors： Högy P,Poll C,Marhan S,Kandeler E,Fangmeier A

更新日期：2013-02-15 00:00:00

abstract：:The products of the pyrolysis of four sesquiterpenes, β-caryophyllene, α-cedrene, longifolene and valencene, have been examined. Pyrolysis was carried out at 300, 400 and 500°C, the products determined by GC-MS and then examined for similarities and differences using multivariate data analysis. Analysis showed that lo...

journal_title：Food chemistry

authors： Francis GW,Christy AA,Oygarden J

更新日期：2012-12-01 00:00:00