Abstract:
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lancelot E,Fontaine J,Grua-Priol J,Le-Bail Adoi
10.1016/j.foodchem.2020.128902subject
Has Abstractpub_date
2021-06-01 00:00:00pages
128902eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32777-1journal_volume
346pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Australian native mints have traditionally been used by the aboriginal people for natural remedies; however, their bioactive components have not been studied. Antioxidant capacity and composition of phenolic compounds of Mentha australis R. Br., Lamiaceae were investigated for the first time. Phenolic compounds were a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.07.032
更新日期:2016-02-01 00:00:00
abstract::The dissipation kinetics of a combined use of procymidone and thiamethoxam, and their impact on the biodiversity and pathogen on surface of tomatoes were studied. The half-lives of procymidone and thiamethoxam, used either on their own or in combination with each other, were 2.94 or 3.26 days and 2.41 or 2.67 days, re...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.094
更新日期:2019-06-30 00:00:00
abstract::Reducing sugars can react with 1-phenyl-3-methyl-5-pyrazolone (PMP) to form sugar-PMP derivatives, which can be detected by HPLC-UV or HPLC-DAD due to their high UV absorbance at 248 nm. Six different sugars were synthesized with PMP with aid of response surface methodology (RSM), by which the parameters of the synthe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125686
更新日期:2020-03-30 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126293
更新日期:2020-06-15 00:00:00
abstract::The berries of sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) cultivars 'Terhi' and 'Tytti' were studied with respect to their growth location, 60° and 68°N latitude in Finland and 46°N in Canada, using 1H NMR metabolomics. The berries of 'Terhi' were characterised by stronger signals of quinic acid, while 'Tytt...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.125
更新日期:2017-03-15 00:00:00
abstract::Sinapine is the main secondary metabolite present in rapeseed pomace (RSP) with its concentration being dependent on rapeseed processing, growing conditions, extraction parameters and the country of origin. Here we report, the concentration of sinapine from an extract of defatted RSP harvested in the North East of Sco...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.045
更新日期:2019-03-15 00:00:00
abstract::We reported a structure-activity relationship study on unravelling phenolic hydroxyls instead of alcoholic hydroxyls contribute to the reduction of acrylamide formation by flavonoids. The dose-dependent study shows a close correlation between the number of phenolic hydroxyls of flavonoids and their reduction effects. ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.12.038
更新日期:2016-05-15 00:00:00
abstract::A large number of bioactive peptides isolated from natural sources are known to play important physiological roles in the human body. It is possible to use these as alternative therapy agents. One example is yolkin which can be useful as a food supplement, a natural therapeutic agent for preventing and treating cognit...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.101
更新日期:2017-09-01 00:00:00
abstract::This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory accep...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.063
更新日期:2019-07-15 00:00:00
abstract::Mayan communities cultivate a great variety of plant foods that could be of interest due to their nutritional and functional potential. The aim of this study was to evaluate the nutritional value, glycemic index (GI), total phenol content (TPC), and total flavonoid content (TFC), and in vitro antioxidant and antidiabe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128247
更新日期:2021-03-30 00:00:00
abstract::Thiabendazole (TBZ) is a chemical fungicide and parasiticide largely used in food industry against mold and blight in vegetables and fruits during transportation and long term deposit. We investigated the possibility to detect and monitor the TBZ from the chemically treated bananas and citrus fruits available on Roman...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.08.136
更新日期:2014-02-15 00:00:00
abstract::High fructose corn syrup (HFCS) was mixed with four artisanal Robinia honeys at various ratios (0-40%) and near infrared (NIR) spectra were recorded with a fiber optic immersion probe. Levels of HFCS adulteration could be detected accurately using leave-one-honey-out cross-validation (RMSECV=1.48; R(2)CV=0.987), parti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.08.092
更新日期:2016-03-01 00:00:00
abstract::This study reports a fast and automated analytical procedure based on an on-line SPE-HPLC-MS/MS method for the automatic pre-concentration, clean up and sensitive determination of OTA in wine. The amount of OTA contained in 100μL of sample (pH≅5.5) was retained and concentrated on an Oasis MAX SPE cartridge. After a w...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.10.023
更新日期:2018-04-01 00:00:00
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
doi:10.1016/j.foodchem.2015.08.125
更新日期:2016-03-01 00:00:00
abstract::In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to characterize lipid oxidation of beef during repeated freeze-thaw (RFT). Besides the conventional indexes including peroxide values (PV), thiobarbituric acid-reactive substances (TBARS) and acid values (AV) were evaluated, the radical a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.115
更新日期:2018-03-15 00:00:00
abstract::Red cabbage contains glucosinolates, precursors to health-promoting isothiocyanates. However, raw cabbage often releases mainly epithionitriles and nitriles from glucosinolates. To increase isothiocyanate formation, the effect of acid usage in the preparation of red cabbage was evaluated. Moreover, the effects of the ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126694
更新日期:2020-08-15 00:00:00
abstract::Lycopene extraction was optimized from watermelon pulp using response surface methodology using independent variables:solvent/meal ratio (4:1-12:1v/w), number of extractions (1-5), temperature (20-60°C) and extraction time (4-20min). Watermelon pulp had 59.95mglycopene/100g on fresh weight basis. The experimental valu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.038
更新日期:2017-10-01 00:00:00
abstract::Lipid-soluble pigments make great contributions to the color of green tea. This study aimed to rapidly and simultaneously measure six main types of lipid-soluble pigments in green tea by using the visible and near-infrared (Vis-NIR) spectroscopy. A total of 135 tea samples with five kinds and three grades were collect...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.039
更新日期:2019-01-01 00:00:00
abstract::It has been claimed that consumptions of Abrus cantoniensis (AC) and Abrus mollis (AM) as folk beverages and soups are good to cleanse liver toxicants and prevent liver diseases. There is scant information on the phytochemical profiles and antioxidant activities of these two varieties. Five major phytochemicals in the...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.01.054
更新日期:2015-06-15 00:00:00
abstract::This work developed an analytical method to differentiate conventional and omega-3 fat acids enriched eggs by Raman spectroscopy and multivariate supervised classification with Partial Least Squares Discriminant Analysis (PLS-DA). Forty samples of enriched eggs and forty samples of different types of common eggs from ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.12.084
更新日期:2019-02-01 00:00:00
abstract::Terpenes are the main group of secondary metabolites, which play essential role in human. The establishment of the terpenes profile of berries of different blue honeysuckle cultivars was achieved by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.11.129
更新日期:2014-01-01 00:00:00
abstract::To help produce hypoallergenic food, this study investigated reducing the allergenicity and improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation with (-)-epigallo-catechin 3-gallate (EGCG) and chlorogenic acid (CA). The covalent bond between the polyphenols and the amino acid sid...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.02.158
更新日期:2018-08-01 00:00:00
abstract::An efficient strategy for the synthesis of high-purity lactulose through chemical isomerization of lactose was developed using recyclable catalyst sodium aluminate. Maximum yield of 85.45±1.79% was obtained from 35% (w/v) of lactose using a 1:1M ratio of NaAlO2-lactose after reaction at 60°C and pH 12 for 50min, with ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.080
更新日期:2017-10-15 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.191
更新日期:2016-12-01 00:00:00
abstract::A sensitive and reliable method was developed and validated for the simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids based on a rapid metabolomic extraction procedure combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in a single chromato...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128712
更新日期:2021-05-15 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
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.01.017
更新日期:2014-07-01 00:00:00
abstract::In this work, a facile solid phase extraction (SPE) method was developed for the analysis of trace Pb2+ and Cd2+ by using chitosan/thiol modified metal-organic frameworks (CS/MOF-SH) composite as adsorbent followed by graphite furnace atomic absorption spectrometer (GF-AAS) detection. The potential influencing factors...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127212
更新日期:2020-11-15 00:00:00
abstract::To determine which cabbage head tissues are useful for evaluating freshness using spectroscopic technology, we stored wrapped and unwrapped cabbage heads for up to 30 d, and measured visible and near infrared spectra (420-2500 nm) of the 1st-10th leaf layers and cores. We found that spectral changes in leaves were aff...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128058
更新日期:2021-03-01 00:00:00
abstract::Hydrogen peroxide (H2O2) is a reactive oxygen species (ROS) that mediates essential signaling in vivo but may cause irreversible tissue damage under dysregulated or acute exposure conditions. Beverages containing redox-active compounds might produce H2O2 during shelf storage and potentially be consumed. Concentrations...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127947
更新日期:2021-02-15 00:00:00
abstract::Germination of seven selected commercially important grains was studied to establish its effects on the nutritional and chemical composition. The changes in the concentration of the nutrients, bioactive compounds and the inhibitory effect of extracts on α-glucosidase and α-amylase activities were investigated. These w...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.058
更新日期:2012-12-01 00:00:00