Chemical modifications and their effects on gluten protein: An extensive review.

abstract：:The effect of variation in acid gel pH during cream cheese production was investigated. The gel microstructure was denser and cheese texture firmer, as the pH decreased from pH 5.0 to pH 4.3, despite the viscoelasticity of these gels remaining similar during heating. Protein hydration and secondary structure appeared ...

journal_title：Food chemistry

authors： Ong L,Pax AP,Ong A,Vongsvivut J,Tobin MJ,Kentish SE,Gras SL

更新日期：2020-12-01 00:00:00

abstract：:This study was to investigate the anticancer effects of the peel polyphenolic extract (HPP) and flesh polyphenolic extract (HFP) from hawthorn fruit in human MCF-7 breast cancer cells. It was found that the polyphenol and flavonoid contents of HPP were significant higher than that of HFP. Both HPP and HFP inhibited ce...

journal_title：Food chemistry

authors： Li T,Zhu J,Guo L,Shi X,Liu Y,Yang X

更新日期：2013-11-15 00:00:00

abstract：:A method for the extraction of phthalate esters (PAEs) by Ultrasound-Vortex-Assisted Dispersive Liquid-Liquid Micro-Extraction (USVADLLME) approach was optimised and applied for the first time to a historical series of brandies. These contaminants are widely spread in the environment as a consequence of about half cen...

journal_title：Food chemistry

authors： Montevecchi G,Masino F,Zanasi L,Antonelli A

更新日期：2017-04-15 00:00:00

abstract：:Liquid chromatography mass spectrometry (LC-MS) was used to obtain glucosinolate and flavonol content for 35 rocket accessions and commercial varieties. 13 glucosinolates and 11 flavonol compounds were identified. Semi-quantitative methods were used to estimate concentrations of both groups of compounds. Minor glucosi...

journal_title：Food chemistry

authors： Bell L,Oruna-Concha MJ,Wagstaff C

更新日期：2015-04-01 00:00:00

abstract：:Aqueous caramel model systems consisted the D-glucose/NH(3)/sulphite were heated at 100°C for 2 h and amounts of carcinogenic 4(5)-methylimidazole (4-MI) formed were determined. The amount formed ranged from 7.0 to 155.0 ppm. A system with 0.1 M sulphite yielded the greatest amount of 4-MI, which was 54% more than tha...

journal_title：Food chemistry

authors： Lee KG,Jang H,Shibamoto T

更新日期：2013-02-15 00:00:00

abstract：:Immunochromatographic assays (ICAs) are most frequently used for on-site rapid screening of clenbuterol. To improve sensitivity, a novel probe with bacteria as signal carriers was developed. Bacteria can load a great deal of gold nanoparticles (AuNPs) on their surface, meaning much fewer antibodies are needed to produ...

journal_title：Food chemistry

authors： Huang Q,Bu T,Zhang W,Yan L,Zhang M,Yang Q,Huang L,Yang B,Hu N,Suo Y,Wang J,Zhang D

更新日期：2018-10-01 00:00:00

abstract：OBJECTIVES:This study set out to highlight the in vitro and in vivo antifungal activity of an Ethanolic Extract of Red Brazilian Propolis (EERBP) and identify bioactive fractions effective against Colletotrichum musae. METHODS:Active fractions were detected by the thin-layer chromatography-bioautography method and cha...

journal_title：Food chemistry

authors： Dudoit A,Mertz C,Chillet M,Cardinault N,Brat P

更新日期：2020-10-15 00:00:00

abstract：:Proteins were isolated from potato tubers (Solanum tuberosum) at different physiological states, and by-products from the potato industry were used to evaluate their ACE-inhibitory and radical-scavenging potencies. Protein isolates and by-products were autolysed or hydrolysed by alcalase, neutrase and esperase. Hydrol...

journal_title：Food chemistry

authors： Pihlanto A,Akkanen S,Korhonen HJ

更新日期：2008-07-01 00:00:00

abstract：:In this study, the effect of hydrogen sulfide (H2S) on energy metabolism in postharvest banana fruit under chilling stress was investigated. Banana fruit, fumigated with optimal concentration (0.5mM) of aqueous sodium hydrosulfide (NaHS) solution for 24h, were initially stored at 7°C for 14d and 20°C for another 6d. H...

journal_title：Food chemistry

authors： Li D,Limwachiranon J,Li L,Du R,Luo Z

更新日期：2016-10-01 00:00:00

abstract：:Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in erythrocytes were evaluated in this study. This damage includes hemolysis, oxidation of hemoglobin, formation of MDA and the depletion of glutathione (GSH) and catalase (CAT). Results sho...

journal_title：Food chemistry

authors： Zheng L,Dong H,Su G,Zhao Q,Zhao M

更新日期：2016-04-15 00:00:00

abstract：:Clovamide (trans-clovamide, (2S)-3-(3,4-dihydroxyphenyl)-2-[[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid) is a naturally occurring caffeoyl conjugate and a potent antioxidant found in the phenolic fraction of Theobroma Cacao L. beans. This work quantified clovamide content in single-origin cocoa beans...

journal_title：Food chemistry

authors： Ye N,Belli S,Caruso F,Roy G,Rossi M

更新日期：2021-03-30 00:00:00

abstract：:Several studies have demonstrated that tea flavonoids protect cells and tissues against free radicals which have been implicated in the etiology of oxidative stress-related disease disorders. However, black tea is commonly consumed with additives that could otherwise affect the bioavailability of the active tea molecu...

journal_title：Food chemistry

authors： Korir MW,Wachira FN,Wanyoko JK,Ngure RM,Khalid R

更新日期：2014-02-15 00:00:00

abstract：:An analytical method based on solid-phase extraction (SPE) with Amberlite XAD-2 adsorbent used as stationary phase for determining phthalate esters (PAEs) in hydroalcoholic food beverages by GC-FID (and peak confirmation by GC-IT/MS) has been set up. The XAD-2 resin shows excellent properties for determining PAEs in s...

journal_title：Food chemistry

authors： Cinelli G,Avino P,Notardonato I,Centola A,Russo MV

更新日期：2014-03-01 00:00:00

abstract：:Although analytical methods have been already reported for legislated mycotoxins as trichothecenes and zearalenone (ZON) separately, we describe the optimization of a simple and rapid multimycotoxin method for the determination of a total of 12 mycotoxins simultaneously, nine trichothecenes (NIV, DON, FUS-X, DAS, 15-A...

journal_title：Food chemistry

authors： Juan C,Ritieni A,Mañes J

更新日期：2012-10-15 00:00:00

abstract：:Catharanthus roseus is an important dicotyledonous medicinal plant that produces anticancer compounds. The active alkaloids vinblastine, vindoline, ajmalicine, catharanthine, and vinleurosine were identified by direct-injection ion trap-mass spectrometry (IT-MS) for collecting MS(1-2) spectra. The determinations of fi...

journal_title：Food chemistry

authors： Chen Q,Zhang W,Zhang Y,Chen J,Chen Z

更新日期：2013-08-15 00:00:00

abstract：:This paper describes a comparison of the properties of the three versions of the QuEChERS method (quick, easy, cheap, effective, rugged and safe) - the original (unbuffered), acetate-buffered, and citrate-buffered methods - for the determination of fenobucarb residues in beef muscles via liquid chromatography-electros...

journal_title：Food chemistry

authors： Park KH,Choi JH,Abd El-Aty AM,Musfiqur Rahman M,Jang J,Ko AY,Kwon KS,Park HR,Kim HS,Shim JH

更新日期：2013-06-15 00:00:00

abstract：:As a potential novel technique in the wine-making industry, ultrasound has received considerable attention. In this paper, a model wine system was constructed to investigate the effect of ultrasonic irradiation on the formation of xanthylium cation pigment derived from the (+)-catechin and the glyoxylic acid, an oxida...

journal_title：Food chemistry

authors： Fu XZ,Zhang QA,Zhang BS,Liu P

更新日期：2018-12-01 00:00:00

abstract：:The antioxidant activity of methanol extracts from Passiflora edulis and Passiflora alata pulp, and P. edulis rinds, healthy or infected with the passion fruit woodiness virus (PWV), was investigated using the oxidant activities of the neutrophil and the neutrophil granule enzyme myeloperoxidase (MPO), both playing ke...

journal_title：Food chemistry

authors： Zeraik ML,Serteyn D,Deby-Dupont G,Wauters JN,Tits M,Yariwake JH,Angenot L,Franck T

更新日期：2011-09-15 00:00:00

abstract：:The volatile compositions of two strawberry varieties ('Albion' and 'Juliette') grown in Australia were analysed with comprehensive two-dimensional gas chromatography (GC×GC) combined with time-of-flight mass spectrometry (ToFMS). A suitable data processing method was created that should be sufficiently robust to comp...

journal_title：Food chemistry

authors： Samykanno K,Pang E,Marriott PJ

更新日期：2013-12-01 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：: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：:Quinoa is a pseudocereal grown in the Andean region of South America that is of increasing interest worldwide as an alternative staple food. We have detected a complex mixture of both odd- and even-alkyl chain alkylresorcinols (AR), branched-chain alkylresorcinols (bcAR) and methylalkylresorcinols (mAR) in ethyl aceta...

journal_title：Food chemistry

authors： Ross AB,Svelander C,Karlsson G,Savolainen OI

更新日期：2017-04-01 00:00:00

abstract：:This study analyzed the effect of pH (X1), temperature (X2) and inulin amount (X3) on transformation of isoflavones (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp. All responses significantly (p < 0.05) fitted into quadratic models with coefficients of determination (R2) close to 1 (0.93...

journal_title：Food chemistry

authors： Mustafa SE,Mustafa S,Abas F,Manap MYABD,Ismail A,Amid M,Elzen S

更新日期：2019-04-25 00:00:00

abstract：:Several works have measured free radical scavenging capacity of nut oils, since they may become a significant source of dietary fat. However, they have not considered kinetic parameters, what was the first aim of this work. Also, it was studied the possible relation between values of free radical scavenging capacity D...

journal_title：Food chemistry

authors： Arranz S,Cert R,Pérez-Jiménez J,Cert A,Saura-Calixto F

更新日期：2008-10-15 00:00:00

abstract：:Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-l-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-l-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that ir...

journal_title：Food chemistry

authors： Parish-Virtue K,Herbst-Johnstone M,Bouda F,Fedrizzi B

更新日期：2019-01-15 00:00:00

abstract：:The purpose of this study was to structurally characterise the polar lipids of sea bass (Dicentrarchus labrax), fed with an experimental diet containing olive pomace (OP), that exhibit cardioprotective activities. OP has been added to conventional fish oil (FO) feed at 4% and this was the OP diet, having been suppleme...

journal_title：Food chemistry

authors： Nasopoulou C,Smith T,Detopoulou M,Tsikrika C,Papaharisis L,Barkas D,Zabetakis I

更新日期：2014-02-15 00:00:00

abstract：:Mechanical wounding causes significant economic losses of fresh produce due to accelerated senescence and spoilage as well as loss of nutritional value. Here, pre-application of oligogalacturonides (OGs) enzymatically hydrolyzed from apple pectin effectively reduced the healing times of mechanical wounds from>24 h in ...

journal_title：Food chemistry

authors： Lu L,Yang Y,Zhang H,Sun D,Li Z,Guo Q,Wang C,Qiao L

更新日期：2021-02-01 00:00:00

abstract：:A solid dispersion technique to homogeneously disperse hydrophobic ingredients in a water-soluble solid without using surfactant was examined as follows: first, freeze-dried amorphous sugar was dissolved in an organic medium that contained a soluble model hydrophobic component. Second, the mixed solution of sugar and ...

journal_title：Food chemistry

authors： Satoh T,Hidaka F,Miyake K,Yoshiyama N,Takeda K,Matsuura T,Imanaka H,Ishida N,Imamura K

更新日期：2016-04-15 00:00:00

abstract：:Carbon quantum dots (CQDs) prepared by a green one-step approach was used for sensitive and selective assay of Escherichia coli O157: H7 (E. coli). CQDs was synthesized from orange peel as a carbon source via a microwave-assisted method. The CQDs displayed strong green fluorescence under excitation wavelength of 420 n...

journal_title：Food chemistry

authors： Hu X,Li Y,Xu Y,Gan Z,Zou X,Shi J,Huang X,Li Z,Li Y

更新日期：2021-03-01 00:00:00

abstract：:Four jams were made using two wild species of Physalis spp., two containing seeds (P1WS and P2WS) and two without seeds (P1WHS and P2WHS). Physicochemical, nutraceutical and rheological properties of the jams were determined and a sensory evaluation made. P1WS and P2WS jams had lower carbohydrates contents, reducing s...

journal_title：Food chemistry

authors： Pérez-Herrera A,Martínez-Gutiérrez GA,León-Martínez FM,Sánchez-Medina MA

更新日期：2020-01-01 00:00:00