Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology.

abstract：:A total of 77 jujube, longan and chaste honey samples were collected from 18 different areas of China. Thirteen types of phenolic acids in the honey samples were analysed using high-performance liquid chromatography with electrochemical detection (HPLC-ECD). Moreover, HPLC-ECD fingerprints of the monofloral honey samp...

journal_title：Food chemistry

authors： Zhao J,Du X,Cheng N,Chen L,Xue X,Zhao J,Wu L,Cao W

更新日期：2016-03-01 00:00:00

abstract：:Basil (Ocimum basilicum) from the Lamiaceae family is among the most important medicinal plants, and its seed fatty acid (FA) composition and quantity affects its nutritional and health values. It was hypothesized basil species and geographical properties significantly affect seed FA composition and quantity, which ha...

journal_title：Food chemistry

authors： Mostafavi S,Asadi-Gharneh HA,Miransari M

更新日期：2019-03-15 00:00:00

abstract：:Germinated brown rice is a good source of the phenolics associated with antioxidant effects. Germination significantly increased by 63.2% and 23.6% the total phenolic and flavonoid contents, respectively. The percentage contribution of bound phenolics to total was 42.3% before and decreased slightly to 37.6% after ger...

journal_title：Food chemistry

authors： Ti H,Zhang R,Zhang M,Li Q,Wei Z,Zhang Y,Tang X,Deng Y,Liu L,Ma Y

更新日期：2014-10-15 00:00:00

abstract：:An Ultra High-Performance Liquid chromatography method quadruple time-of-flight mass spectrometry has been developed for the analysis of 11 cyclic polyesters oligomers, following a modified QuEChERS clean-up with alumina/primary secondary amine, in pasta. Target analytes were polyethylene terephthalate (PET) 1st serie...

journal_title：Food chemistry

authors： Tsochatzis ED,Alberto Lopes J,Gika H,Kastrup Dalsgaard T,Theodoridis G

更新日期：2021-01-09 00:00:00

abstract：:The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16-20 °Brix) and sorted for each date in ten density classes (1.05-1.12g/cm(3)). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentra...

journal_title：Food chemistry

authors： Torchio F,Giacosa S,Vilanova M,Río Segade S,Gerbi V,Giordano M,Rolle L

更新日期：2016-12-01 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：:The aim of the study was to determine the effect of fruit additives such as syrup from chokeberry or grape seeds, and herbal in the form of a dandelion syrup on the course of the fermentation process of "trójniak" type meads, on their physicochemical and antioxidant properties. The addition of grape seeds allowed for ...

journal_title：Food chemistry

authors： Kawa-Rygielska J,Adamenko K,Kucharska AZ,Szatkowska K

更新日期：2019-06-15 00:00:00

abstract：:Thiocyanate ion is a natural component of cow's milk (hereinafter as milk) which may be artificially augmented to activate the lactoperoxidase milk preservation system. This study presents a survey of thiocyanate levels in raw milk and proposes a naturally occurring baseline concentration of thiocyanate in milk, which...

journal_title：Food chemistry

authors： Yong L,Wang Y,Yang D,Liu Z,Abernethy G,Li J

更新日期：2017-01-15 00:00:00

abstract：:Non-climacteric blueberry (Vaccinium spp.) fruits accumulate high levels of anthocyanins during ripening, which are a good source of dietary antioxidants. This study examined the effects of exogenous abscisic acid (ABA) application on fruit characteristics and anthocyanin accumulation in a northern highbush blueberry ...

journal_title：Food chemistry

authors： Oh HD,Yu DJ,Chung SW,Chea S,Lee HJ

更新日期：2018-04-01 00:00:00

abstract：:Amylose content is an important determinant of rice quality. Accurate non-destructive determination of amylose content remains a primary challenge for the rice industry. Here, we analysed the accuracy of three models for the non-destructive determination of amylose content. The models were developed by combining near-...

journal_title：Food chemistry

authors： Olivares Díaz E,Kawamura S,Matsuo M,Kato M,Koseki S

更新日期：2019-07-15 00:00:00

abstract：:This study aimed to reveal amino acid deamination and decarboxylation activities of spoilage microbiota in chill-stored grass carp fillets. Results showed that microbial deamination activities of umami/sweet-taste amino acids were higher than that of bitter-taste amino acids. The total deamination activity of tested a...

journal_title：Food chemistry

authors： Zhuang S,Liu X,Li Y,Zhang L,Hong H,Liu J,Luo Y

更新日期：2021-01-30 00:00:00

abstract：:Psidium cattleianum, an unexploited Brazilian native fruit, is considered a potential source of bioactive compounds. In the present study, the in vitro scavenging capacity of skin and pulp extracts from P. cattleianum fruits against reactive oxygen species (ROS) and reactive nitrogen species (RNS) was evaluated by in ...

journal_title：Food chemistry

authors： Ribeiro AB,Chisté RC,Freitas M,da Silva AF,Visentainer JV,Fernandes E

更新日期：2014-12-15 00:00:00

abstract：:Lactoferrin is an iron-binding cationic glycoprotein (pI = 8.7) beneficial for mammal health, especially udder and milk preservation. A new simple two-step method of quantification was developed. Lactoferrin in 1 mL of bovine skim milk was first adsorbed onto 100 mg of macroporous sulfonated-resin at pH 6.8 by rotary ...

journal_title：Food chemistry

authors： Pochet S,Arnould C,Debournoux P,Flament J,Rolet-Répécaud O,Beuvier E

更新日期：2018-09-01 00:00:00

abstract：:Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated. Results showed that CPI contained all essential amino acids with exception of methionine which met the minimum recommendations ...

journal_title：Food chemistry

authors： Deng Y,Huang L,Zhang C,Xie P,Cheng J,Wang X,Li S

更新日期：2019-06-15 00:00:00

abstract：:SO2 is a type of additive widely used in the food processing industry as preservative and anti-browning, bleaching, or effective antibacterial agent. However, the SO2 residue can have adverse effects on human health. In this work, a low-temperature microplasma generated by dielectric barrier discharge was used for the...

journal_title：Food chemistry

authors： Qian B,Zhao J,He Y,Peng L,Ge H,Han B

更新日期：2020-07-01 00:00:00

abstract：:Traditional methods evaluating fish quality do not involve comprehensive qualification and quantification of quality-related components. The objective of this study was to investigate the effect of vacuum impregnated fish gelatin (FG) and grape seed extract (GSE) on metabolites of tilapia fillets during storage using ...

journal_title：Food chemistry

authors： Zhao X,Wu J,Chen L,Yang H

更新日期：2019-09-30 00:00:00

abstract：:The aim of this paper was to evaluate the effect of thermal treatment and UV irradiation on structural and physicochemical properties of octenyl succinate (OS) maize starches differing in content of OS groups (0.76%-2.38%). X-ray diffraction (XRD), gel permeation chromatography (GPC), and electron paramagnetic resonan...

journal_title：Food chemistry

authors： Kurdziel M,Królikowska K,Łabanowska M,Pietrzyk S,Michalec M

更新日期：2020-11-15 00:00:00

abstract：:In many tropical countries malaria is endemic, causing acute illness and killing people, especially children. The availability of recommended malaria medicines is scant, even though these medicines are based on artemisinin, a compound extracted from the Artemisia annua plant that grows in many of these countries. New ...

journal_title：Food chemistry

authors： Carrà A,Bagnati R,Fanelli R,Bonati M

更新日期：2014-01-01 00:00:00

abstract：:Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC-MS followed by evaluation of the...

journal_title：Food chemistry

authors： Doan CD,To CM,De Vrieze M,Lynen F,Danthine S,Brown A,Dewettinck K,Patel AR

更新日期：2017-01-01 00:00:00

abstract：:Blanching is an important process in the preparation of navy beans (Phaseolus vulgaris L.) for canning. We here explore the effect of blanching which can profoundly affect protein composition and introduce protein-primary-level modifications. Amino acid analysis showed significantly decreased protein abundance (58.5%)...

journal_title：Food chemistry

authors： Deb-Choudhury S,Cooney J,Brewster D,Clerens S,Knowles SO,Farouk MM,Grosvenor A,Dyer JM

更新日期：2021-06-01 00:00:00

abstract：:Oenococcus oeni (O. oeni) induces malolactic fermentation to improve wine quality. However, the molecular basis of mechanisms involved in its freeze-drying resistance remains unclear. In this work, O. oeni SD-2a without freeze-drying (No-FD), with freeze-drying (FD) and freeze-drying with monosodium glutamate (MSG) (F...

journal_title：Food chemistry

authors： Yang K,Liu M,Wang J,Hassan H,Zhang J,Qi Y,Wei X,Fan M,Zhang G

更新日期：2018-10-30 00:00:00

abstract：:Energy metabolism of "Fuyan" longan fruit treated with hydrogen peroxide (H2O2), the most stable of the reactive oxygen, and its relationship to pericarp browning were investigated in this work. The results displayed that H2O2 significantly decreased contents of adenosine triphosphate (ATP) and adenosine diphosphate (...

journal_title：Food chemistry

authors： Lin Y,Lin Y,Lin H,Ritenour MA,Shi J,Zhang S,Chen Y,Wang H

更新日期：2017-06-15 00:00:00

abstract：:A Quality Management Framework to improve quality and harmonization of Total Diet Study practices in Europe was developed within the TDS-Exposure Project. Seventeen processes were identified and hazards, Critical Control Points and associated preventive and corrective measures described. The Total Diet Study process w...

journal_title：Food chemistry

authors： Pité M,Pinchen H,Castanheira I,Oliveira L,Roe M,Ruprich J,Rehurkova I,Sirot V,Papadopoulos A,Gunnlaugsdóttir H,Reykdal Ó,Lindtner O,Ritvanen T,Finglas P

更新日期：2018-02-01 00:00:00

abstract：:A fast and simple method, which employs QuEChERS and HPLC-UV, was developed to determine preservatives in processed foods from different classes. The method showed correlation coefficients above 0.99, LOQs between 0.13 and 0.33 mg kg-1 and recoveries between 91 and 107%, with RSD ≤ 5.3%. Levels of preservatives were u...

journal_title：Food chemistry

authors： de Oliveira Arias JL,Rocha CB,Santos ALQS,Marube LC,Kupski L,Caldas SS,Primel EG

更新日期：2019-09-30 00:00:00

abstract：:Ultra performance liquid chromatography coupled to mass spectrometry was used for the simultaneous separation and determination of reducing monosaccharides (fructose and glucose), a non-reducing disaccharide (sucrose) and oligosaccharides (kestose and nystose) in HILIC mode. The chromatographic separation of all sacch...

journal_title：Food chemistry

authors： Ghfar AA,Wabaidur SM,Ahmed AY,Alothman ZA,Khan MR,Al-Shaalan NH

更新日期：2015-06-01 00:00:00

abstract：:The feasibility of using hyperspectral imaging technique to non-destructively determine insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents in fresh-cut celeries and visualise their spatial distribution during 28-day storage periods was investigated. Genetic synergy interval partial least square (GA...

journal_title：Food chemistry

authors： Yan L,Xiong C,Qu H,Liu C,Chen W,Zheng L

更新日期：2017-08-01 00:00:00

abstract：:Stability of enzymes is an important parameter for their industrial applicability. Here, we report successful immobilization of β-amylase (bamyl) from peanut (Arachis hypogaea) onto Graphene oxide-carbon nanotube composite (GO-CNT), Graphene oxide nanosheets (GO) and Iron oxide nanoparticles (Fe3O4). The Box-Behnken D...

journal_title：Food chemistry

authors： Das R,Talat M,Srivastava ON,Kayastha AM

更新日期：2018-04-15 00:00:00

abstract：:In recent years, food fraud is a global issue that has raised wide public concern. Mass spectrometry techniques have a significant advantage of qualitatively and quantitatively analyzing food authenticity, especially for highly processed meat products. In this work, a simple and specific, rapid resolution liquid chrom...

journal_title：Food chemistry

authors： Li Y,Zhang Y,Kang C,Zhao W,Li S,Wang S

更新日期：2021-04-16 00:00:00

abstract：:Ester synthesis was carried out in a solvent-free system of lipase, coconut oil and ethanol or fusel alcohols to ascertain the reaction mechanism. During ester formation, octanoic and decanoic acids increased initially and then decreased gradually, indicating that ester production was a two-step reaction consisting of...

journal_title：Food chemistry

authors： Sun J,Yu B,Curran P,Liu SQ

更新日期：2013-12-01 00:00:00

abstract：:This is the first study about removal of lead (Pb(II)) from energy drinks. In this paper, food waste, namely eggshell (hydroxyapatite) utilization, was used to remove Pb(II) from mineral water and energy drinks. Mineral water and energy drinks were chosen for removal of lead since the latter is severely hazardous to h...

journal_title：Food chemistry

authors： Kaplan Ince O,Ince M,Yonten V,Goksu A

更新日期：2017-01-01 00:00:00