abstract：:Myofibrillar protein isolated from beef muscles were treated with 3 phosphates (Sodium Hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate) with different concentrations of 0.3%, 0.6%, 0.9%, 1.2% respectively. Protein solubility, surface hydrophobicity and reactive sulfhydryl group was determined. Atomic ...

journal_title：Food chemistry

authors： Hu Y,Zhang L,Yi Y,Solangi I,Zan L,Zhu J

更新日期：2021-02-15 00:00:00

abstract：:The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymatic hydrolysis and mic...

journal_title：Food chemistry

authors： Su Y,Chen Z,Li J,Chang C,Gu L,Yang Y

更新日期：2021-02-15 00:00:00

abstract：:Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was...

journal_title：Food chemistry

authors： Guclu G,Keser D,Kelebek H,Keskin M,Emre Sekerli Y,Soysal Y,Selli S

更新日期：2021-02-15 00:00:00

abstract：:A fast high performance liquid chromatography tandem mass spectrometry multi-method based on an ACN-precipitation extraction was developed for the analysis of 41 (modified) mycotoxins in beer. Validation according to the performance criteria defined by the European Commission (EC) in Commission Decision no. 657/2002 r...

journal_title：Food chemistry

authors： Rausch AK,Brockmeyer R,Schwerdtle T

更新日期：2021-02-15 00:00:00

abstract：:Short-chain fatty acid esters are important flavor chemicals in Chinese traditional fermented Baijiu. Monascus purpureus was recognized as an important microorganism contributing to ester synthesis. However, the molecular basis for ester synthesis was still lacking. The present work combined genome sequencing, transcr...

journal_title：Food chemistry

authors： Xu Y,Wang X,Liu X,Li X,Zhang C,Li W,Sun X,Wang W,Sun B

更新日期：2021-02-15 00:00:00

abstract：:The effects of enzymatic free fatty acid reduction process (EFFARP) on the composition and phytochemicals of dewaxed and degummed rice bran oil (DDRBO) were investigated and compared with the effects observed using internal acyl acceptors. The acid value of DDRBO was effectively decreased from 16.99 mg KOH/g to approx...

journal_title：Food chemistry

authors： Sun X,Zhang L,Yan J,Song F,Tian S,Xie J

更新日期：2021-02-01 00:00:00

abstract：:Apis cerana honey collected from the Qinling Mountains in China has been widely used for its antimicrobial property in traditional Chinese medicine. However, its antibacterial mechanism against Salmonella Typhimurium LT2 is still uncertain. A total of 52 volatile components were identified using headspace-gas-chromato...

journal_title：Food chemistry

authors： Wang Y,Gou X,Yue T,Ren R,Zhao H,He L,Liu C,Cao W

更新日期：2021-02-01 00:00:00

abstract：:High tannin content in sorghum grains is an undesirable characteristic for poultry and pig feeding and represents a challenge for breeding programs. On the other hand, moderate content of tannins in sorghum may be beneficial in human diets because they exert anti-cancer, anti-inflammatory and reduced carbohydrate upta...

journal_title：Food chemistry

authors： Palacios CE,Nagai A,Torres P,Rodrigues JA,Salatino A

更新日期：2021-02-01 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：:Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural pro...

journal_title：Food chemistry

authors： Zhang T,Li K,Ding X,Sui Z,Yang QQ,Shah NP,Liu G,Corke H

更新日期：2021-02-01 00:00:00

abstract：:The present study aimed to verify the efficiency of microwave hydrodiffusion and gravity (MHG) by partially removing water from grapes while simultaneously obtaining a phenolic-rich extract. In addition, the effect of heating on phenolic compound degradation of pre-dehydrated grapes, the extract, and economic viabilit...

journal_title：Food chemistry

authors： Farias CAA,Moraes DP,Lazzaretti M,Ferreira DF,Zabot GL,Barin JS,Ballus CA,Barcia MT

更新日期：2021-02-01 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：:Hesperidin hydrolysates (HHS) was produced by the hydrolysis of hesperidin (HDN) in previous studies. The potential components in HHS were identified by LC-MS, and minor components (MCS) in HHS were isolated. Antioxidant activities by radical-scavenging capacities, reducing capacity and β-carotene-linoleate assay, ant...

journal_title：Food chemistry

authors： Zheng M,Lu S,Xing J

更新日期：2021-01-30 00:00:00

abstract：:Continued industrialization and increasing environmental problems have highlighted the need to research new eco-friendly solvents, also known as deep eutectic solvents (DESs). To implement these solvents in industrial processes, the knowledge of their molecular organization and thermophysical properties must be enhanc...

journal_title：Food chemistry

authors： Bergua F,Delso I,Muñoz-Embid J,Lafuente C,Artal M

更新日期：2021-01-30 00:00:00

abstract：:Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the European Commission EU 432/2012 and the European Food Safety Authority. In this research, we studied the decrease in the phenolic content of 160 extra VOOs (EVOOs) after 12 months storage in darkness at 20 °C. Phenolic concen...

journal_title：Food chemistry

authors： Castillo-Luna A,Criado-Navarro I,Ledesma-Escobar CA,López-Bascón MA,Priego-Capote F

更新日期：2021-01-30 00:00:00

abstract：:Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, whic...

journal_title：Food chemistry

authors： Li B,Zhang Y,Xu F,Khan MR,Zhang Y,Huang C,Zhu K,Tan L,Chu Z,Liu A

更新日期：2021-01-30 00:00:00

abstract：:Exogenous melatonin application at 0, 1, 10, 100, and 1000 µM retarded cap browning of button mushrooms (Agaricus bisporus) by 78.35, 31.40, 30.91, 27.17, and 32.50 %, respectively.Mushrooms treated with 100 µM melatonin also had lower weight loss and higher firmness. During the first 5 days of storage at 4 °C, higher...

journal_title：Food chemistry

authors： Shekari A,Hassani RN,Aghdam MS,Rezaee M,Jannatizadeh A

更新日期：2021-01-19 00:00:00

abstract：:A novel magnetic boron nitride nanosheets (Fe3O4@BNNSs) composite-based magnetic solid-phase extraction (MSPE) method was employed to analyse six plant growth regulators (PGRs) in tomatoes combined with high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The novel Fe3O4@BNNSs composite was pr...

journal_title：Food chemistry

authors： Li MJ,Li N,Xu G,Zhao LX,Chen X,Zhao Y,Zhao RS

更新日期：2021-01-19 00:00:00

abstract：:β-Glucan as a component of grain cell walls is consumed daily. However, little is known about whether β-glucan is influenced by the gastrointestinal environment. In this study, we aim to investigate the integrated metabolic process of cereal β-glucan. In vitro simulated digestion and fermentation combined with microbi...

journal_title：Food chemistry

authors： Bai J,Li T,Zhang W,Fan M,Qian H,Li Y,Wang L

更新日期：2021-01-16 00:00:00

abstract：:A non-enzymatic browning reaction occurs easily in Dongbei Suancai (DS) during storage. Using the method of path analysis, the changes in contents of VC (ascorbic acid), polyphenol, reducing sugar, amino nitrogen, and 5-HMF (5-hydroxymethyl furfural) were investigated to analyze the direct pathways and determinants of...

journal_title：Food chemistry

authors： Wang C,Zhang X,Gao Y,Han Y,Wu X

更新日期：2021-01-15 00:00:00

abstract：:Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A total of 30 ta...

journal_title：Food chemistry

authors： Zhou T,Feng Y,Thomas-Danguin T,Zhao M

更新日期：2021-01-15 00:00:00

abstract：:The ciprofloxacin (CIP) abuse has caused many problems threatening to human health. Here, we design the quantum dot microsphere (QDM) based immunochromatographic quantitative CIP test strip: when the sample under detection contains CIP, the QDM-monoclonal antibody (mAb) probes bound with the CIP and cannot be captured...

journal_title：Food chemistry

authors： Liu J,Wang B,Huang H,Jian D,Lu Y,Shan Y,Wang S,Liu F

更新日期：2021-01-15 00:00:00

abstract：:'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening...

journal_title：Food chemistry

authors： Luo M,Zhou X,Sun H,Zhou Q,Ge W,Sun Y,Yao M,Ji S

更新日期：2021-01-15 00:00:00

abstract：:Dissecting the functions of high molecular weight glutenin subunits (HMW-GSs) is helpful for improving wheat quality via breeding. In this study, we used a wheat mutant AS273 in which HMW-GS 1Dy12 was silenced to investigate the silencing mechanism of 1Dy12 and its effects on gluten accumulation and flour-processing q...

journal_title：Food chemistry

authors： Chen H,Li S,Liu Y,Liu J,Ma X,Du L,Wang K,Ye X

更新日期：2021-01-15 00:00:00

abstract：:A combination of switchable-hydrophilicity liquid-liquid microextraction prior to magnetic nanoparticle-based dispersive solid-phase microextraction is proposed for the determination of erythrosine using UV/Vis spectrophotometry at 520 nm. Under optimum conditions (i.e., 1.0 mL octylamine as the extraction solvent, 1....

journal_title：Food chemistry

authors： Hassan M,Uzcan F,Alshana U,Soylak M

更新日期：2021-01-14 00:00:00

abstract：:As the most important tenderness related protein in mammal, there are few studies on how the nanoscale morphology of collagen I in tissues is related to traditional meat processing. The ultrastructure and mechanical characteristics of collagen fibers in tendon with different treatments have been explored in this study...

journal_title：Food chemistry

authors： Wan Y,Gao Y,Shao J,Tumarbekova A,Zhang D,Zhu J

更新日期：2021-01-09 00:00:00

abstract：:Plant proteins are biopolymers with interesting technological applications for the food industry due to their ability to interact with phenolic compounds such as anthocyanins. The 3D structure of the 7S globulin from grape seed was elucidated for the first time using a homology model. The constructed 3D model showed t...

journal_title：Food chemistry

authors： Chamizo-González F,Gordillo B,Heredia FJ

更新日期：2021-01-09 00:00:00

abstract：:Datura species are well known because of their high concentration of tropane alkaloids, which has led to poisoning episodes when Datura is accidentally mixed with edible crops. Therefore, the European Union has set a maximum level in cereal-based infant food products of 1 µg kg-1 for atropine and scopolamine. However,...

journal_title：Food chemistry

authors： Castilla-Fernández D,Moreno-González D,García-Reyes JF,Ballesteros E,Molina-Díaz A

更新日期：2021-01-09 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：:In this study, the cypermethrin binding characteristics of lactic acid bacteria were investigated for the first time. Two strains, Lactobacillus plantarum RS60 and Pediococcus acidilactici D15, possessed the highest cypermethrin removal capacity and good tolerance to simulated digestive juices. They were employed for ...

journal_title：Food chemistry

authors： Zhang M,Ming Y,Guo H,Zhu Y,Yang Y,Chen S,He L,Ao X,Liu A,Zhou K,Zou L,Liu S

更新日期：2021-01-08 00:00:00

abstract：:Eight carbon (C8) compounds are the key characteristic flavors of mushrooms. The quantitative analysis of the volatiles in mushrooms is challenging especially with the unattended HS-SPME-GC-MS. An unattended HS-SPME-GC-MS/MS in combination with novel sample preparation of the complete control of volatile emissions was...

journal_title：Food chemistry

authors： Jung MY,Lee DE,Baek SH,Lim SM,Chung IM,Han JG,Kim SH

更新日期：2021-01-07 00:00:00

abstract：:A safe and biodegradable γ-cyclodextrin-metal-organic-frameworks (γ-CD-MOFs) was successfully synthesized by using an improved hydrothermal method. In this study, curcumin (Cur) was chosen for testing the encapsulation stability and release performance of γ-CD-MOFs. Results of the crystal structure measurement indicat...

journal_title：Food chemistry

authors： Chen Y,Tai K,Ma P,Su J,Dong W,Gao Y,Mao L,Liu J,Yuan F

更新日期：2021-01-06 00:00:00

abstract：:Grapes are a great source of phenolic compounds, which have excellent antioxidant properties. Efficient analytical methods are necessary to selectively and precisely determine these compounds content in grapes. In this study, a reverse-phase ultra-high performance liquid chromatography (UHPLC) method with fluorescence...

journal_title：Food chemistry

authors： V González de Peredo A,Vázquez-Espinosa M,Piñeiro Z,Espada-Bellido E,Ferreiro-González M,F Barbero G,Palma M

更新日期：2021-01-01 00:00:00

abstract：:In this study, heavy metals including Cr, Mn, Co, Ni, Cu, Zn, As, and Cd in 55 Thai local rice (4 varieties) were measured using ICP-MS. Health risks were estimated from various Thai population groups, classified according to ages and genders. The potential impact on Thai population who consumed Thai local rice contai...

journal_title：Food chemistry

authors： Kukusamude C,Sricharoen P,Limchoowong N,Kongsri S

更新日期：2021-01-01 00:00:00

abstract：:This study approaches the development of a method for the determination of Ca, Mg, Zn, and Fe in liquid and powdered cow milk. The method is based on sample dissolution assisted by ultrasound energy in tetramethylammonium hydroxide (TMAH) media and determination by flame atomic absorption spectrometry (FAAS). Central ...

journal_title：Food chemistry

authors： Dos Santos Alves JP,da Mata Cerqueira UMF,Novaes CG,Barreto JA,Dos Santos Trindade J,Araújo SA,Bezerra MA

更新日期：2021-01-01 00:00:00

abstract：:Food analysis to ensure food safety and quality are relevant to all countries. This study aimed to develop a detection technique by combining recombinase polymerase amplification with CRISPR-Cas12a for food safety (termed RPA-Cas12a-FS). Our data showed that this novel method could be detected via fluorescence intensi...

journal_title：Food chemistry

authors： Liu H,Wang J,Zeng H,Liu X,Jiang W,Wang Y,Ouyang W,Tang X

更新日期：2021-01-01 00:00:00

abstract：:A precise quantification of insect chitin is needed in order to avoid overestimation of crude protein due to chitin-bound nitrogen. An UPLC/FLR method was optimized and validated for the determination of glucosamine (GlcN) hydrolyzed from chitin in insect materials. The method was applied for quantifying the chitin co...

journal_title：Food chemistry

authors： Han X,Heinonen M

更新日期：2021-01-01 00:00:00

abstract：:A novel food-derived anticoagulant heptapeptides (P-3-CG) was isolated and characterized from oyster (Crassostrea gigas) pepsin hydrolysate. P-3-CG competed with fibrinogen against thrombin active domain by a spontaneous and exothermic reaction which was entropically driven. The residue Lys7 of P-3-CG anchored thrombi...

journal_title：Food chemistry

authors： Cheng S,Tu M,Liu H,An Y,Du M,Zhu B

更新日期：2021-01-01 00:00:00

abstract：:Understanding which volatile compounds discriminate between products can be useful for quality, innovation or product authenticity purposes. As dataset size and dimensionality increase, linear chemometric techniques like partial least squares discriminant analysis and variable identification (PLS-DA-VID) may not ident...

journal_title：Food chemistry

authors： High R,Eyres GT,Bremer P,Kebede B

更新日期：2020-12-31 00:00:00

abstract：:Bioprospecting for seaweed-derived multimodal acting products have earned increasing attention in the fight against diseases of multifactorial origin, such as neurodegenerative conditions. This is a pioneer study on the in vitro screening of neuroactive properties of phlorotannin-targeted extracts from edible Fucus sp...

journal_title：Food chemistry

authors： Barbosa M,Valentão P,Ferreres F,Gil-Izquierdo Á,Andrade PB

更新日期：2020-12-15 00:00:00