Effect of long-term storage conditions on wheat flour and bread baking properties.


:This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient temperature and a cold storage room). Selected qualities parameters were evaluated regularly such as chemical stability, consistency, extensibility, resistance, water absorption, Solvent Retention Capacity and Gluten Index Performance. In addition, Near-Infrared Spectroscopy was used to monitor the flour's evolution and models were employed to predict certain parameters. The results showed that storage at ambient temperature led to significant modifications of flour parameters and baking performances, whereas storage at low temperature preserved the initial quality of the flour. A practical recommendation is to favour storage at low temperature in a sealed container to prevent interaction with oxygen and moisture uptake.


Food Chem


Food chemistry


Lancelot E,Fontaine J,Grua-Priol J,Le-Bail A




Has Abstract


2021-06-01 00:00:00












  • Effective extraction of fluorescent brightener 52 from foods by in situ formation of hydrophobic deep eutectic solvent.

    abstract::Fluorescent brightener 52 (FWA52) is a coumarin-based compound, and it is difficult to degrade owing to its high chemical stability. Up to now, several methods have been developed to extract and determine FWAs, but toxic, volatile and harmful organic solvents are often used. In this paper, a novel method for the extra...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Shi Y,Li X,Shang Y,Li T,Zhang K,Fan J

    更新日期:2020-05-01 00:00:00

  • Phenolic profile and antioxidant activity of Serbian polyfloral honeys.

    abstract::A total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivativ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gašić U,Kečkeš S,Dabić D,Trifković J,Milojković-Opsenica D,Natić M,Tešić Z

    更新日期:2014-02-15 00:00:00

  • Dynamic modeling of in vitro lipid digestion: individual fatty acid release and bioaccessibility kinetics.

    abstract::The aim of this study was to gain knowledge about the role of triacylglycerol (TAG) composition in fatty acids (FA) of o/w emulsions on both the pancreatic lipolysis kinetics and the bioaccessibility of released products (i.e. contained within the bile salt micellar phase). A mathematical model was developed and its p...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Giang TM,Gaucel S,Brestaz P,Anton M,Meynier A,Trelea IC,Le Feunteun S

    更新日期:2016-03-01 00:00:00

  • Metabolic profiling of apples from different production systems before and after controlled atmosphere (CA) storage studied by 1H high resolution-magic angle spinning (HR-MAS) NMR.

    abstract::Determination of metabolic alterations in apples induced by such processes as different crop protection strategies or storage, are of interest to assess correlations with fruit quality or fruit disorders. Preliminary results proposed the metabolic discrimination of apples from organic (BIO), integrated (IP) and low-in...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Vermathen M,Marzorati M,Diserens G,Baumgartner D,Good C,Gasser F,Vermathen P

    更新日期:2017-10-15 00:00:00

  • Thiol-functionalized magnetic carbon nanotubes for magnetic micro-solid phase extraction of sulfonamide antibiotics from milks and commercial chicken meat products.

    abstract::Thiol-functionalized magnetic carbon nanotubes (TMCNTs) were employed as the sorbent in the magnetic micro-solid phase extraction (M-µ-SPE) of sulfonamide antibiotics (SAs) in water, milks and chicken meat products prior to high performance liquid chromatography-diode array detector (HPLC-DAD) analysis. The synthesize...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Nasir ANM,Yahaya N,Zain NNM,Lim V,Kamaruzaman S,Saad B,Nishiyama N,Yoshida N,Hirota Y

    更新日期:2019-03-15 00:00:00

  • Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa.

    abstract::Hibiscus sabdariffa extracts have attracted attention because of potentially useful bioactivity. However, there have been no systematic studies of extraction efficiencies of H. sabdariffa. The nature of extracts used in different studies has varied considerably, making comparisons difficult. Therefore, a systematic st...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Sindi HA,Marshall LJ,Morgan MR

    更新日期:2014-12-01 00:00:00

  • Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation.

    abstract::Pile-fermentation is the most important process of producing ripened pu-erh tea. To study the chemical changes of tea leaves during pile-fermentation (PF), liquid chromatography coupled with tandem mass spectrometry (LC-MS) was used. Untargeted metabolomics analysis revealed that the first stage of PF is crucial in tr...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Long P,Wen M,Granato D,Zhou J,Wu Y,Hou Y,Zhang L

    更新日期:2020-05-01 00:00:00

  • The effect of the presence of seeds on the nutraceutical, sensory and rheological properties of Physalis spp. Fruits jam: A comparative analysis.

    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

    pub_type: 杂志文章


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

    更新日期:2020-01-01 00:00:00

  • Detection of cold injury in peaches by hyperspectral reflectance imaging and artificial neural network.

    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

    pub_type: 杂志文章


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

    更新日期:2016-02-01 00:00:00

  • Norsesquiterpenoids and triterpenoids from strawberry cv. Falandi.

    abstract::Falandi is a common strawberry (Fragaria × ananassa Duch.) cultivar in southern China. Further study of the chemical constituents in Falandi fruit led to the isolation of nine norsesquiterpenoids and three triterpenoids. Falandioside D (1) and falandins A (2) and B (3) were new norsesquiterpenoids, and the others excl...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Yang D,Liang J,Xie H,Wei X

    更新日期:2016-07-15 00:00:00

  • Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages.

    abstract::The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Andrés V,Tenorio MD,Villanueva MJ

    更新日期:2015-04-15 00:00:00

  • A facile one-pot green synthesis of β-cyclodextrin decorated porous graphene nanohybrid as a highly efficient adsorbent for extracting aflatoxins from maize and animal feeds.

    abstract::In this paper, β-cyclodextrin (β-CD) supported on porous graphene nanohybrid (β-CDPG) was obtained by self-assembly of functionalized graphene nanosheets into a three-dimensional network in the presence of ascorbic acid via an in situ graphene oxide reduction and β-CD functionalization process during a hydrothermal re...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Tezerji NS,Foroughi MM,Bezenjani RR,Jandaghi N,Rezaeipour E,Rezvani F

    更新日期:2020-05-01 00:00:00

  • High resolution magic angle spinning NMR spectroscopy reveals that pectoralis muscle dystrophy in chicken is associated with reduced muscle content of anserine and carnosine.

    abstract::Increased incidences of pectoralis muscle dystrophy are observed in commercial chicken products, but the muscle physiological causes for the condition remain to be identified. In the present study a high-resolution magic angle spinning (HR-MAS) proton ((1)H) NMR spectroscopic examination of intact pectoralis muscle sa...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Sundekilde UK,Rasmussen MK,Young JF,Bertram HC

    更新日期:2017-02-15 00:00:00

  • Contributing effect of various washing procedures and additives on the decline pattern of diethofencarb in crown daisy, a model of leafy vegetables.

    abstract::The effects of various washing procedures, including stagnant, running, and stagnant and running tap water, and the use of washing solutions and additives, namely NaCl (1% and 2%), vinegar (2%, 5%, and 10%), detergent (0.5% and 1%), and charcoal (1% and 2%), on the reduction rate of diethofencarb were estimated in fie...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kim SW,Abd El-Aty AM,Choi JH,Lee YJ,Lieu TT,Chung HS,Rahman MM,Choi OJ,Shin HC,Rhee GS,Chang MI,Kim HJ,Shim JH

    更新日期:2016-06-15 00:00:00

  • A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components.

    abstract::The possibilities offered by a new methodology to determine minor components in edible oils are described. This is based on immersion of a solid-phase microextraction fiber of PDMS/DVB into the oil matrix, followed by Gas Chromatography/Mass Spectrometry. It enables characterization and differentiation of edible oils ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Alberdi-Cedeño J,Ibargoitia ML,Cristillo G,Sopelana P,Guillén MD

    更新日期:2017-04-15 00:00:00

  • Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus).

    abstract::The present research evaluated the effects of tea polyphenol (TP) combined with ozone water (O(3)) on the quality of black sea bream (Sparus macrocephalus) over a period of 15 days storage at 4°C. A solution of TP (0.2%, w/v) was used to coat the fish after washing with ozone water (1mg/L). Fish physicochemical (pH, K...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Feng L,Jiang T,Wang Y,Li J

    更新日期:2012-12-15 00:00:00

  • Competitive chemiluminescent enzyme immunoassay for vitamin B12 analysis in human milk.

    abstract::Recent discoveries of matrix interferences by haptocorrin (HC) in human milk and serum show that past analyses of vitamin B12 in samples with high HC content might have been inaccurate (Lildballe et al., 2009; Carmel & Agrawal, 2012). We evaluated two competitive enzyme-binding immunoassays for serum/plasma (IMMULITE ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hampel D,Shahab-Ferdows S,Domek JM,Siddiqua T,Raqib R,Allen LH

    更新日期:2014-06-15 00:00:00

  • Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion.

    abstract::The objective of this research was to study the impact of ripening inhibitor level and type on the formation, stability, and activity of antimicrobial thyme oil nanoemulsions formed by spontaneous emulsification. Oil-in-water antimicrobial nanoemulsions (10 wt%) were formed by titrating a mixture of essential oil, rip...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ryu V,McClements DJ,Corradini MG,McLandsborough L

    更新日期:2018-04-15 00:00:00

  • Investigation of antiradical activity of plant material by thin-layer chromatography with image processing.

    abstract::A novel, easy, and cheap technique for preliminary quantitative evaluation of antiradical activity, based on HPTLC, has been proposed. This method combines chromatographic separation of polar compounds, present in plant extracts, with data analysis by means of image processing software. Bleaching of the purple DPPH co...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Olech M,Komsta Ł,Nowak R,Cieśla Ł,Waksmundzka-Hajnos M

    更新日期:2012-05-01 00:00:00

  • Comparison of extraction methods for the identification and quantification of polyphenols in virgin olive oil by ultra-HPLC-QToF mass spectrometry.

    abstract::In this work, liquid-liquid extraction (LLE) and solid phase extraction (SPE), of polyphenols from a VOO sample were optimised by a Plackett-Burman experimental design; then the two extraction techniques capabilities were compared. By using HPLC-DAD, the extraction ability of SPE with the diol phase and LLE were simil...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Capriotti AL,Cavaliere C,Crescenzi C,Foglia P,Nescatelli R,Samperi R,Laganà A

    更新日期:2014-09-01 00:00:00

  • Development and application of a method for Cr(III) determination in dairy products by HPLC-ICP-MS.

    abstract::This study describes the development of an analytical approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complexation in situ by ethylenediaminetetraacetate (EDTA) and high performance liquid chromatography hyphenated to inductively coupled plasma-mass spectrometry (HPLC-ICP-...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hernandez F,Jitaru P,Cormant F,Noël L,Guérin T

    更新日期:2018-02-01 00:00:00

  • A data fusion model merging information from near infrared spectroscopy and X-ray fluorescence. Searching for atomic-molecular correlations to predict and characterize the composition of coffee blends.

    abstract::This article aims to develop and validate a multivariate model for quantifying Robusta-Arabica coffee blends by combining near infrared spectroscopy (NIRS) and total reflection X-ray fluorescence (TXRF). For this aim, 80 coffee blends (0.0-33.0%) were formulated. NIR spectra were obtained in the wavenumber range 11100...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Assis C,Gama EM,Nascentes CC,de Oliveira LS,Anzanello MJ,Sena MM

    更新日期:2020-04-30 00:00:00

  • Near-infrared reflectance spectroscopy-based fast versicolorin A detection in maize for early aflatoxin warning and safety sorting.

    abstract::Aflatoxins (AFs) are potent carcinogens present in numerous crops. Access to accurate methods for evaluating contamination is a critical factor in aflatoxin risk assessment. Versicolorin A (Ver A), a precursor of aflatoxin B1 (AFB1), can be used as an indicator for the presence of AFB1, even when the AF is not yet det...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zheng SY,Wei ZS,Li S,Zhang SJ,Xie CF,Yao DS,Liu DL

    更新日期:2020-12-01 00:00:00

  • A novel ultrasound-assisted back extraction reverse micelles method coupled with gas chromatography-flame ionization detection for determination of aldehydes in heated edibles oils.

    abstract::A novel ultrasound-assisted back extraction reverse micelles coupled with gas chromatography-flame ionization detection has been developed for the extraction and determination of some short chain aldehydes in different heated edible oil samples. After the homogenization of the oil samples with Triton X-100, 200 μL of ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ramezani Z,Mirzajani R,Kardani F

    更新日期:2015-12-01 00:00:00

  • The cryogenic grinding as the important homogenization step in analysis of inconsistent food samples.

    abstract::Some homogenisation approaches have been investigated to make easier and overcome troublesome preparation of inconsistent food samples. Contents of Na, Ca, Mg, P, Fe, Mn and Zn in muesli, seed and instant food samples were determined by inductively coupled plasma optical emission spectrometry after their grinding with...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Krejčová A,Pouzar M,Černohorský T,Pešková K

    更新日期:2008-08-15 00:00:00

  • Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions.

    abstract::We investigated changes in the chemical composition of WPI as a result of heating (60 °C, 72 h) with SBP in solution (pH 6.75). The concentration of WPI was kept at a constant (3%), whereas the level of SBP was varied at 1, 1.5, and 3%. The reaction products were examined using the Ellman's reagent, ninhydrin assay, a...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Xiao Y,Qi PX,Wickham ED

    更新日期:2020-11-15 00:00:00

  • Heat-oxidation stability of palm oil blended with extra virgin olive oil.

    abstract::Rancimat induction time of palm oil (PO), several extra virgin olive oils (EV) and their binary blends have been determined at three different temperatures (120, 130 and 140°C). Analytical composition and oxidation stability of PO/EV blends were found to be a linear combination of the oil partners. Induction time of p...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: De Leonardis A,Macciola V

    更新日期:2012-12-01 00:00:00

  • Establishment of magnetic beads-based enzyme immunoassay for detection of chloramphenicol in milk.

    abstract::In this research, magnetic beads-based enzyme immunoassays were investigated for rapid analysis of chloramphenicol (CAP) in milk. To improve sensitivity of CAP determination, two kinds of immunomagnetic separation methods were designed and compared. Magnetic polystyrene microspheres were conjugated with anti-CAP antib...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Xu J,Yin W,Zhang Y,Yi J,Meng M,Wang Y,Xue H,Zhang T,Xi R

    更新日期:2012-10-15 00:00:00

  • Reduction of pesticide residues from tomatoes by low intensity electrical current and ultrasound applications.

    abstract::In this study, effects of low intensity electrical current (EC) and ultrasound (US) treatments on the reduction of some important pesticides (captan, thiamethoxam and metalaxyl) residues in tomato samples were investigated. Three different currents (200, 800 and 1400mA) of EC were applied at various time intervals (2,...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Cengiz MF,Başlar M,Basançelebi O,Kılıçlı M

    更新日期:2018-11-30 00:00:00

  • Purification and characterisation of polyphenol oxidase (PPO) from eggplant (Solanum melongena).

    abstract::Eggplant (Solanum melongena) is a very rich source of polyphenol oxidase (PPO), which negatively affects its quality upon cutting and postharvest processing due to enzymatic browning. PPO inhibitors, from natural or synthetic sources, are used to tackle this problem. One isoform of PPO was 259-fold purified using stan...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Mishra BB,Gautam S,Sharma A

    更新日期:2012-10-15 00:00:00