Induction of CCK and GLP-1 release in enteroendocrine cells by egg white peptides generated during gastrointestinal digestion.

abstract：:Protective effects of recently synthesised dehydrozingerone, M1OH (which is one half of the molecule of curcumin) and dimer of dehydrozingerone, D1(OH)2, as individual compounds (1 mM) and as equimolar binary (1:1) and ternary (1:1:1) mixtures with α-tocopherol (TOH) and/or ascorbyl palmitate (AscPH), were studied dur...

journal_title：Food chemistry

authors： Kancheva V,Slavova-Kazakova A,Fabbri D,Dettori MA,Delogu G,Janiak M,Amarowicz R

更新日期：2014-08-15 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：:Hydroponics is a water, energy, space, and cost efficient system for growing plants in constrained spaces or land exhausted areas. Precise control of hydroponic nutrients is essential for growing healthy plants and producing high yields. In this article we report for the first time on a new computer-operated analytica...

journal_title：Food chemistry

authors： Rius-Ruiz FX,Andrade FJ,Riu J,Rius FX

更新日期：2014-03-15 00:00:00

abstract：:The influence of liquid-state fermentation (LSF) by selected lactic acid bacteria (LAB) and Rhizopus oligosporus fungi on the content of rutin and total phenolic compounds (TPC), antioxidant capacity measured by ABTS test, FRAP assay and photochemiluminescence technique, and the inhibitory activity against formation o...

journal_title：Food chemistry

authors： Zieliński H,Szawara-Nowak D,Bączek N,Wronkowska M

更新日期：2019-01-15 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：:In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol c...

journal_title：Food chemistry

authors： Moura-Nunes N,Brito TC,da Fonseca ND,de Aguiar PF,Monteiro M,Perrone D,Torres AG

更新日期：2016-05-15 00:00:00

abstract：:This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile wa...

journal_title：Food chemistry

authors： Gómez García-Carpintero E,Gómez Gallego MA,Sánchez-Palomo E,González Viñas MA

更新日期：2012-09-15 00:00:00

abstract：:Phospholipids enriched krill is a functional food beneficial in cardiovascular diseases. Herein, monodisperse microsphere-based immobilized metal affinity chromatographic material (MM-IMAC) was synthesized with Ti4+ incorporated to enrich phospholipids from krill by coordination with phosphate group. The extract was p...

journal_title：Food chemistry

authors： Shen Q,Wu H,Wang H,Zhao Q,Xue J,Ma J,Wang H

更新日期：2021-05-15 00:00:00

abstract：:In our preliminary study, the ripe fruits of two highbush blueberry (Vaccinium corymbosum L.) cultivars, cv 'Berkeley' and cv 'Bluecrop', were found to contain different levels of ascorbic acid. However, factors responsible for these differences are still unknown. In the present study, ascorbic acid content in fruits ...

journal_title：Food chemistry

authors： Liu F,Wang L,Gu L,Zhao W,Su H,Cheng X

更新日期：2015-12-01 00:00:00

abstract：:Chitosaccharides (CS) of varied size were prepared from shrimp shell through sequential catalysis, using crude protease and chitinase enzymes immobilized on agar beads. In the optimized state, immobilization yield and activity yield for protease were 84% and 62%, and for chitinase were 75% and 57%, respectively. Immob...

journal_title：Food chemistry

authors： Halder SK,Jana A,Das A,Paul T,Das Mohapatra PK,Pati BR,Mondal KC

更新日期：2014-09-01 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：:In this paper, we report a simple and rapid solid phase extraction system for the separation/preconcentration and determination of Cd(II), Co(II), Cu(II), Fe(III), Cr(III), Pb(II), and Zn(II) ions by flame atomic absorption spectrometry (FAAS). This method is based upon the retention of metal ions on a column packed w...

journal_title：Food chemistry

authors： Daşbaşı T,Saçmacı Ş,Ülgen A,Kartal Ş

更新日期：2016-04-15 00:00:00

abstract：:Ethanol extracts (EE) from fenugreek and quinoa seeds with different total content of inhibitory compounds (TIC, total saponin plus phenolic) were prepared with and without concentration of TIC (CEE -concentrated EE-, and EE, respectively). Their inhibitory activity on pancreatic lipase and α-amylase was assessed by t...

journal_title：Food chemistry

authors： Herrera T,Navarro Del Hierro J,Fornari T,Reglero G,Martin D

更新日期：2019-01-01 00:00:00

abstract：:The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antio...

journal_title：Food chemistry

authors： Lyu X,Dias Araujo L,Quek SY,Kilmartin PA

更新日期：2021-06-01 00:00:00

abstract：:This study was conducted to investigate the effects of Lactobacillus plantarum NJAU-01 isolated from Chinese dry-cured ham (Jinhua ham) on the regulation of protein oxidation of fermented sausages. Fermented sausages were prepared with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/...

journal_title：Food chemistry

authors： Ge Q,Chen S,Liu R,Chen L,Yang B,Yu H,Wu M,Zhang W,Zhou G

更新日期：2019-10-15 00:00:00

abstract：:The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchy...

journal_title：Food chemistry

authors： Paciulli M,Rinaldi M,Rodolfi M,Ganino T,Morbarigazzi M,Chiavaro E

更新日期：2019-02-15 00:00:00

abstract：:A simple and fast solid phase microextraction method using magnetic dextran (Sephadex G-150) as a sorbent was developed for the extraction, separation and speciation analysis of chromium ions. The retained Cr(VI) ions on the magnetic dextran sorbents were eluted and detected by linear sweep voltammetry at the gold nan...

journal_title：Food chemistry

authors： Filik H,Avan AA

更新日期：2019-09-15 00:00:00

abstract：:Lipids are hydrophobic metabolites implicated in tea flavor quality. Understanding their transformations during tea manufacture is of particular interest. To date, the detailed lipid composition and variations during green tea manufacture are largely unknown. Herein, we performed a comprehensive characterization of th...

journal_title：Food chemistry

authors： Li J,Hua J,Yuan H,Deng Y,Zhou Q,Yang Y,Dong C,Zeng J,Jiang Y

更新日期：2021-03-01 00:00:00

abstract：:The potential application of differential scanning calorimetry (DSC) to verify adulteration of extra virgin olive oil with refined hazelnut oil was evaluated. Extra virgin olive oil and hazelnut oil were characterised by significantly different cooling and heating DSC thermal profiles. Addition of hazelnut oil signifi...

journal_title：Food chemistry

authors： Chiavaro E,Vittadini E,Rodriguez-Estrada MT,Cerretani L,Bendini A

更新日期：2008-09-01 00:00:00

abstract：:A direct method based on the application of paper spray mass spectrometry (PS-MS) combined with a chemometric supervised method (partial least square discriminant analysis, PLS-DA) was developed and applied to the discrimination of authentic and counterfeit samples of blended Scottish whiskies. The developed methodolo...

journal_title：Food chemistry

authors： Teodoro JAR,Pereira HV,Sena MM,Piccin E,Zacca JJ,Augusti R

更新日期：2017-12-15 00:00:00

abstract：:There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a sou...

journal_title：Food chemistry

authors： Rojas VM,Marconi LFDCB,Guimarães-Inácio A,Leimann FV,Tanamati A,Gozzo ÂM,Fuchs RHB,Barreiro MF,Barros L,Ferreira ICFR,Tanamati AAC,Gonçalves OH

更新日期：2019-02-15 00:00:00

abstract：:Isoflavonoid compositions, phenylalanine ammonia lyase (PAL) activity and antioxidant capacity were evaluated in chickpea (Cicer arietinum L.) sprouts germinated after soaking with different sodium selenite (Na2SeO3) concentrations (0, 1 and 2mg/100g seeds). Chickpea seeds were germinated during four days at 24°C and ...

journal_title：Food chemistry

authors： Guardado-Félix D,Serna-Saldivar SO,Cuevas-Rodríguez EO,Jacobo-Velázquez DA,Gutiérrez-Uribe JA

更新日期：2017-07-01 00:00:00

abstract：:Worldwide, mass spectrometry is widely used to detect and quantify food allergens, especially in complex and processed food products. Yet, the absence of a regulatory framework for the developed methods has led to a lack of harmonization between laboratories. In this study, ten allergens were analyzed in eight food pr...

journal_title：Food chemistry

authors： Planque M,Arnould T,Delahaut P,Renard P,Dieu M,Gillard N

更新日期：2019-02-15 00:00:00

abstract：:The effect of the main gangliosides (GM(1), GM(3), GD(3)) and free sialic acid (Neu5Ac) upon the adhesion of pathogenic bacteria implicated in infant diarrhoea is assessed in vitro using the Caco-2 cell line. Concentrations of the bioactive compounds found in the bioaccessible (soluble) fraction of infant formula and ...

journal_title：Food chemistry

authors： Salcedo J,Barbera R,Matencio E,Alegría A,Lagarda MJ

更新日期：2013-01-15 00:00:00

abstract：:The enzymatic digestibilities of raw and gelatinized starches in various potato starches, as well as sweet potato, cassava, and yam starches, were estimated, along with other starch properties, such as the phosphorus content, median granule size, and rapid visco analyzer (RVA) pasting properties. Furthermore, correlat...

journal_title：Food chemistry

authors： Noda T,Takigawa S,Matsuura-Endo C,Suzuki T,Hashimoto N,Kottearachchi NS,Yamauchi H,Zaidul IS

更新日期：2008-09-15 00:00:00

abstract：:Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce...

journal_title：Food chemistry

authors： Yao Y,Sun Y,Cui B,Fu H,Chen X,Wang Y

更新日期：2021-04-16 00:00:00

abstract：:In this study, magnetic zeolitic imazolate framework-8 (Fe3O4@ZIF-8) was successfully synthesized by a typical hydrothermal method. The facile magnetic solid-phase extraction (MSPE) based on Fe3O4@ZIF-8 was proposed for concentrating polymer additives (antioxidants and ultraviolet absorbers). The conditions of MSPE pr...

journal_title：Food chemistry

authors： Wang J,Liu X,Wei Y

更新日期：2018-08-01 00:00:00

abstract：:1,3-Dichloro-2-propanol (1,3-DCP) is a well-known food processing contaminant that has been shown to impede male reproductive function. However, its mechanism of action remains elusive. In this study, the effects of 1,3-DCP on progesterone production were investigated using the R2C Leydig cell model. 1,3-DCP significa...

journal_title：Food chemistry

authors： Sun J,Bai S,Bai W,Zou F,Zhang L,Li G,Hu Y,Li M,Yan R,Su Z,Huang Y

更新日期：2014-07-01 00:00:00

abstract：:A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T=30, 60 and...

journal_title：Food chemistry

authors： Coffigniez F,Briffaz A,Mestres C,Alter P,Durand N,Bohuon P

更新日期：2018-03-01 00:00:00

abstract：:A single pump cycling-column-switching technique has been developed for the iodate analysis in edible salt. Homemade high exchange capacity columns were adopted for the separation of iodate and chloride. Iodate could be retained and concentrated in a homemade concentrator column after eluents passing through the suppr...

journal_title：Food chemistry

authors： Huang Z,Subhani Q,Zhu Z,Guo W,Zhu Y

更新日期：2013-08-15 00:00:00