abstract：:The current study applied wide-targeted metabolomics based approach using LC-ESI-MS/MS to characterize the secondary metabolic difference between yellowed and normal rice. The results indicated that the biosynthesis of secondary metabolites including flavonoids, flavonols and phenolic acids was significantly enhanced ...

journal_title：Food chemistry

authors： Liu Y,Liu J,Wang R,Sun H,Li M,Strappe P,Zhou Z

更新日期：2021-04-16 00:00:00

abstract：:The microbial compositions, quality characteristics, and structural changes in fresh brown rice noodles (FBRN) during storage were investigated. Total plate count and mold and yeast counts increased while the pH decreased during storage. Metagenomic sequencing revealed that the microbial composition of FBRN changed th...

journal_title：Food chemistry

authors： Xue W,Zhang C,Wang K,Guang M,Chen Z,Lu H,Feng X,Xu Z,Wang L

更新日期：2021-04-16 00:00:00

abstract：:A green ASE (accelerated solvent extraction) with a shorter UHPLC (ultra-high performance liquid chromatography) method was developed for simultaneous determination of phenolics. High extract yield (130 mg/g) was observed for water at 100 °C in a short time of 19.5 min using 33.5 mL solvent whereas, UHPLC showed more ...

journal_title：Food chemistry

authors： Ahmad R,Ahmad N,Aljamea A,Abuthayn S,Aqeel M

更新日期：2021-04-16 00:00:00

abstract：:Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidi...

journal_title：Food chemistry

authors： Sampaio SL,Lonchamp J,Dias MI,Liddle C,Petropoulos SA,Glamočlija J,Alexopoulos A,Santos-Buelga C,Ferreira ICFR,Barros L

更新日期：2021-04-16 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：:Polypyrrole magnetic microspheres were synthesized and used to extract carbaryl, carbofuran, and methomyl before analysis by a high-performance liquid chromatography with diode array detection. Under optimal conditions, four times the preconcentration was achieved with the use of only 1.2 mL of sample. Good linearity ...

journal_title：Food chemistry

authors： Changsan T,Wannapob R,Kaewpet M,Shearman K,Wattanasin P,Cheung Mak W,Kanatharana P,Thavarungkul P,Thammakhet-Buranachai C

更新日期：2021-04-16 00:00:00

abstract：:Virgin olive oils (VOO) and extra virgin olive oils (EVOO) contain a specific fraction of polyphenols (hydroxytyrosol and its derivatives) that produce beneficial physiological effects. The European Food Safety Authority (EFSA) authorised a health claim for olive oil (OO) containing at least 250 mg/Kg of those polyphe...

journal_title：Food chemistry

authors： López-Huertas E,Lozano-Sánchez J,Segura-Carretero A

更新日期：2021-04-16 00:00:00

abstract：:Pyrrolizidine alkaloids (PA) are secondary metabolites of plants, which are mostly found in the genus Senecio, Echium, Crotalaria, and Eupatorium. The presence of 1,2-unsaturated PA in foods is a concern to food regulators around the world because these compounds have been associated to acute and chronic toxicity, mai...

journal_title：Food chemistry

authors： Brugnerotto P,Seraglio SKT,Schulz M,Gonzaga LV,Fett R,Costa ACO

更新日期：2021-04-16 00:00:00

abstract：:Goat milk oligosaccharides represent an unexplored multi-functional ingredient for the dairy industry. Here, we qualitatively and quantitatively compared the N/O-glycome at different lactation stages via online hydrophilic interaction chromatography-tandem mass spectrometry. Complex N-glycans and high mannose N-glycan...

journal_title：Food chemistry

authors： Lu Y,Li C,Liu J,Huang W,Yang Y,Jia Y,Liu T,Huang L,Wang Z

更新日期：2021-04-16 00:00:00

abstract：:Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product. Bentonite is used to remove proteins and "heat-stabilise" wine however it is non-selective and can reduce wine quality. Grape seed powder (GSP) has previously been shown to remove PR proteins and reduce haze form...

journal_title：Food chemistry

authors： Romanini E,McRae JM,Bilogrevic E,Colangelo D,Gabrielli M,Lambri M

更新日期：2021-03-30 00:00:00

abstract：:Given the growing tendency of consumers to choose products with natural ingredients, food industries have directed scientific research in this direction. In this regard, algae are an attractive option for the research, since they can synthesize a group of secondary metabolites, called phenolic compounds, associated wi...

journal_title：Food chemistry

authors： Jimenez-Lopez C,Pereira AG,Lourenço-Lopes C,Garcia-Oliveira P,Cassani L,Fraga-Corral M,Prieto MA,Simal-Gandara J

更新日期：2021-03-30 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：: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

authors： Uuh-Narváez JJ,González-Tamayo MA,Segura-Campos MR

更新日期：2021-03-30 00:00:00

abstract：:This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC) and to investigate their properties and in vitro release kinetics. Microencapsulation efficiency (MEE) of the microcaps...

journal_title：Food chemistry

authors： Kanha N,Regenstein JM,Surawang S,Pitchakarn P,Laokuldilok T

更新日期：2021-03-15 00:00:00

abstract：:This study proposed a novel analytical method for the separation and determination of cobalamin and cobalt in kefir samples by high performance liquid chromatography-inductively coupled plasma-optical emission spectrometry (HPLC-ICP-OES) in addition to determination of cobalamin in HPLC system. Chromatographic paramet...

journal_title：Food chemistry

authors： Bodur S,Erarpat S,Balçık U,Bakırdere S

更新日期：2021-03-15 00:00:00

abstract：:Non-enzymatic electrochemical sensors for the monitoring of reducing sugars in foods has great potential as a rapid in-situ detection method. This development involved the assembly of a nanoporous platinum structure on a screen-printed carbon electrode (SPCE). The modified electrode was then employed as an amperometri...

journal_title：Food chemistry

authors： McCormick W,Muldoon C,McCrudden D

更新日期：2021-03-15 00:00:00

abstract：:This study aimed to comparatively investigate the temperature effect on the kinetic parameters and rate constants representing lipid hydroperoxides (LOOH) formation and decomposition during initiation and propagation peroxidations. The initiation phase was characterized by induction period IP, overall initiation rate ...

journal_title：Food chemistry

authors： Farhoosh R

更新日期：2021-03-15 00:00:00

abstract：:The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. Internal blue discoloration in the roots of 16 varieties of Chinese radish along with the stability of blue pigment under different light, pH, and temperature conditions were investigated. Amon...

journal_title：Food chemistry

authors： Zhang Y,Zhao X,Ma Y,Jiang Y,Wang D,Liang H

更新日期：2021-03-15 00:00:00

abstract：:Lactose is an important additive because of its food, pharmaceutical, and cosmetic applications. Among lactose polymorphs, anhydrous β-lactose stands out due to its thermodynamic stability. Thus, a simple method to produce the inter-conversion from monohydrate α-lactose to anhydrous β-lactose was investigated employin...

journal_title：Food chemistry

authors： Lara-Mota EE,Nicolás-Vázquez MI,López-Martínez LA,Espinosa-Solis V,Cruz-Alcantar P,Toxqui-Teran A,Saavedra-Leos MZ

更新日期：2021-03-15 00:00:00

abstract：:Soy protein isolates were fermented by three commercial Lactobacillus helveticus strains for a maximum of seven days to investigate the resulting proteolysis. The proteolytic activity of the most active strain (LH88) was further analyzed (LC-MS/MS and GC-MS) and it was shown that the β-conglycinin α subunit 1, β-congl...

journal_title：Food chemistry

authors： Shirotani N,Bygvraa Hougaard A,Lametsch R,Agerlin Petersen M,Rattray FP,Ipsen R

更新日期：2021-03-15 00:00:00

abstract：:The present study was conducted to evaluate effect of ethephon and acetylene treatments on phenolics, flavonoids and antioxidant activity of banana flesh and their bioaccessibility. Total phenolics, flavonoids and antioxidant activity (DPPH, ABTS, FRAP) were measured at different phases of simulated gastrointestinal d...

journal_title：Food chemistry

authors： Maduwanthi SDT,Marapana RAUJ

更新日期：2021-03-01 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：:In this study, a microbiological inhibition method for rapidly screening antibiotics in swine urine was established with an easy sample pre-treatment. The microbiological system consisted of an agar medium mixed with nutrients, sensitizers, a test bacterium (Geobacillus stearothermophilus ATCC12980) and pH indicator (...

journal_title：Food chemistry

authors： Wu Q,Zhu Q,Shabbir MAB,Sattar A,Peng D,Tao Y,Chen D,Yuan Z,Wang Y

更新日期：2021-03-01 00:00:00

abstract：:We propose a visual strategy for simultaneous detection of multiple adulterated components in beef by integration of multiple polymerase chain reaction (mPCR) with the lateral flow strip (LFS). The primer sets for adulterated components are uniquely designed with different nucleic acid tags (NAT), enabling the amplico...

journal_title：Food chemistry

authors： Qin P,Xu J,Yao L,Wu Q,Yan C,Lu J,Yao B,Liu G,Chen W

更新日期：2021-03-01 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

authors： Nakajima S,Genkawa T,Miyamoto A,Ikehata A

更新日期：2021-03-01 00:00:00

abstract：:The aim of this study was to increase the baked flavour of low-acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution to the flavour of potato products and are formed alongside acrylamide in the Maillard reaction. However, the Maillard reaction can be directed in favour of aroma fo...

journal_title：Food chemistry

authors： Kocadağlı T,Methven L,Kant A,Parker JK

更新日期：2021-03-01 00:00:00

abstract：:2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribution to the aroma in both fragrant and non-fragrant rice, sensory profiling was conducted with a trained panel to examine the sensory prope...

journal_title：Food chemistry

authors： Wei X,Sun Q,Methven L,Elmore JS

更新日期：2021-03-01 00:00:00

abstract：:The production of low potassium vegetables arose out of the dietary needs of patients with renal dysfunction. Attempts have been made to reduce potassium content in vegetables and fruits; however, induced potassium deficiency has often resulted in decreased yields. Here, we investigated a new method of producing low p...

journal_title：Food chemistry

authors： Son YJ,Park JE,Kim J,Yoo G,Lee TS,Nho CW

更新日期：2021-03-01 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：:Leaf samples from five Brassicaceae species (Brassica carinata, Brassica oleracea, Brassica rapa, Eruca vesicaria and Sinapis alba) were analyzed to determine their contents of glucosinolates and trace elements, and the bioaccessibility of these compounds. Considerable variability in the total contents and glucosinola...

journal_title：Food chemistry

authors： Cámara-Martos F,Obregón-Cano S,Mesa-Plata O,Cartea-González ME,de Haro-Bailón A

更新日期：2021-03-01 00:00:00

abstract：:Lycium barbarum L. polysaccharides (LBPs) with outstanding biological activities are of increasing interest. Traditional purification approaches are time-consuming and often involve toxic solvents that destroy the functionality and structure of polysaccharides. Herein, we report a sustainable and nondestructive strate...

journal_title：Food chemistry

authors： Shi S,Zhang W,Liu X,Ren X,Li M,Sun J,Wang Y,Yue T,Wang J

更新日期：2021-02-15 00:00:00

abstract：:Ochratoxin A (OTA) is a toxic metabolite that is widely distributed in food products. Herein, we proposed a new fluorescent aptasensor for OTA detection by using cascade strand displacement reaction. The binding of OTA and OTA aptamer on magnetic beads surface inhibited its hybridization with complementary DNA, and su...

journal_title：Food chemistry

authors： Han B,Fang C,Sha L,Jalalah M,Al-Assiri MS,Harraz FA,Cao Y

更新日期：2021-02-15 00:00:00

abstract：:An efficient and reliable duplex SYBR Green real-time quantitative PCR (qPCR) method for beef products adulteration detection was developed based on bovine specific and vertebrate universal primers. By analyzing the numbers, positions (Tm value) of melting curve peaks of the duplex PCR products, we simultaneously iden...

journal_title：Food chemistry

authors： Li J,Wei Y,Li J,Liu R,Xu S,Xiong S,Guo Y,Qiao X,Wang S

更新日期：2021-02-15 00:00:00

abstract：:A liquid chromatography method coupling diode-array and fluorescence detectors (DAD and FLD, respectively) has been developed for the simultaneous quantification of 32 phenolic compounds (PCs) in winemaking products. With the combination of both detectors it was possible to determine phenolic acids, flavanols, flavono...

journal_title：Food chemistry

authors： Ferreyra S,Bottini R,Fontana A

更新日期：2021-02-15 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

authors： Bopitiya D,Christensen D,Martin M,Zhang J,Bennett LE

更新日期：2021-02-15 00:00:00

abstract：:The use of starters during fermentation has been gaining momentum as it can warrant high-quality chocolate. The objective of this study was to investigate the influence of Saccharomyces cerevisiae (Sc) and Pichia kudriavzevii (Pk) during on-farm fermentation on physico-chemical and microbiological characteristics and ...

journal_title：Food chemistry

authors： Chagas Junior GCA,Ferreira NR,Gloria MBA,Martins LHDS,Lopes AS

更新日期：2021-02-15 00:00:00

abstract：:A novel and green method was developed for enrichment of maneb (manganese ethylene-bisdithiocarbamate) with a supramolecular solvent liquid phase microextraction method. The microextraction method has been used for the first time in the literature for separation-preconcentration of maneb. 1-decanol and tetrahydrofuran...

journal_title：Food chemistry

authors： Soylak M,Agirbas M,Yilmaz E

更新日期：2021-02-15 00:00:00

abstract：:In this study, roasting was applied to enhance the volatile compound content and antioxidant activity of hot-air dried omija (Schisandra chinensis Baillon) fruit. The major volatile compounds were furfural, 1,8-cineole and terpinen-4-ol. Total volatile compound concentration in omija roasted at 150 ℃ for 15 min was ap...

journal_title：Food chemistry

authors： Park M,Lee KG

更新日期：2021-02-15 00:00:00

abstract：:The crystallization of amorphous sucrose in food products can greatly affect the quality of foods. This study investigated the effects of polyphenols on the crystallization of amorphous sucrose lyophiles. Monoglycosylated, polyglycosylated, and aglycones with differing polyphenol backbones were studied, in addition to...

journal_title：Food chemistry

authors： Voelker AL,Felten C,Taylor LS,Mauer LJ

更新日期：2021-02-15 00:00:00

abstract：:Antarctic krill oil (KO) was encapsulated into yeast cells (YCs), and the physicochemical, morphological, and conformational characterizations of KO-loaded YCs (KYCs) were investigated. Moreover, the oxidation stability and in vitro release behavior of KYCs were evaluated. Results showed that KYCs provided significant...

journal_title：Food chemistry

authors： Fu J,Song L,Guan J,Sun C,Zhou D,Zhu B

更新日期：2021-02-15 00:00:00