abstract：:An oxathiolanone derivative of rutin could be produced in the stomach after the ingestion of rutin containing foods, and the oxathiolanone derivative could be hydrolysed to an oxathiolanone derivative of quercetin (quercetin-oxathiolanone) in the intestine. Quercetin-oxathiolanone as well as quercetin inhibited xanthi...

journal_title：Food chemistry

authors： Takahama U,Koga Y,Hirota S,Yamauchi R

更新日期：2011-06-15 00:00:00

abstract：:The co-occurrence of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON-3-Glc) has been recently reported in malt and beer. In this study, the concentration changes were monitored within the brewing process of four beer brands: light, dark tap and two lagers, produced from ground malt mixtures differing in compo...

journal_title：Food chemistry

authors： Kostelanska M,Zachariasova M,Lacina O,Fenclova M,Kollos AL,Hajslova J

更新日期：2011-06-15 00:00:00

abstract：:The aim of this research was to determine the content of the histidinic antioxidants, advanced glycation end products (pentosidine) and thiobarbituric acid reactive substance (TBARS) in the meat from different animal species. Carnosine, anserine, homocarnosine and pentosidine were quantified by HPLC/MS, while TBARS wa...

journal_title：Food chemistry

authors： Peiretti PG,Medana C,Visentin S,Giancotti V,Zunino V,Meineri G

更新日期：2011-06-15 00:00:00

abstract：:An amperometric sensor based on Prussian blue (PB) and poly(o-phenylenediamine) (POPD) modified glassy carbon electrode (GCE) was developed for the determination of hydrogen peroxide (H2O2). The PB film was electrodeposited onto the GCE surface by amperometry, while the POPD film was formed on the top of PB layer by c...

journal_title：Food chemistry

authors： Ping J,Wu J,Fan K,Ying Y

更新日期：2011-06-15 00:00:00

abstract：:We describe a new method to detect trace levels of ptaquiloside (Pta), a major carcinogen of bracken fern in biological samples such as milk from farm animals. The method involves the absorption of analyte on carbograph followed by elution with solvents mixtures. The unstable analyte is then converted into Br-Pt (II),...

journal_title：Food chemistry

authors： Francesco B,Giorgio B,Rosario N,Saverio RF,Francesco G,Romano M,Adriano S,Cinzia R,Antonio T,Franco R,Valeria R,Sante R

更新日期：2011-01-15 00:00:00

abstract：:Extracts from 11 vegetables of Indonesian origin were screened for flavonoid content, total phenolics, and antioxidant activity. The flavonols myricetin, quercetin, and kaempferol and flavones luteolin and apigenin were quantified by HPLC. Flavonoid content in mg/100 g fresh weight (fw) was apparently initially report...

journal_title：Food chemistry

authors： Andarwulan N,Batari R,Sandrasari DA,Bolling B,Wijaya H

更新日期：2010-08-15 00:00:00

abstract：:Gastrointestinal (GI) mimic and organic solvent extracts of whole soybean powder (WSP), soy protein concentrate (SPC), and soy protein isolate (SPI) as well as soy isoflavone concentrate (SIC) were analyzed for total phenols; quinone reductase (QR) induction in hepa1c1c7 cells; antioxidant scavenging of DPPH, HOCl, ON...

journal_title：Food chemistry

authors： Bolling BW,Blumberg JB,Chen CY

更新日期：2009-09-01 00:00:00

abstract：:The effects of ripening degree of olives on volatile profile of monovarietal virgin olive oils (VOO) from Tunisian and Sicilian cultivars were investigated. Fruits obtained from Tunisia (Chétoui and Chemlali) and Italy (Nocellara del Belice, Biancolilla and Cerasuola) were picked at three different stages of ripeness ...

journal_title：Food chemistry

authors： Baccouri O,Bendini A,Cerretani L,Guerfel M,Baccouri B,Lercker G,Zarrouk M,Daoud Ben Miled D

更新日期：2008-11-15 00:00:00

abstract：:The changes in the levels of three furocoumarins such as dihydroxybergamottin (DHB), paradisin A and bergamottin in Rio Red and Marsh White cultivars of grapefruits were monitored from November to May. The levels of DHB and bergamottin in both varieties of grapefruits decreased as the season progressed except for the ...

journal_title：Food chemistry

authors： Girennavar B,Jayaprakasha GK,Patil BS

更新日期：2008-11-15 00:00:00

abstract：:The purpose of this work was to develop a procedure based on protein analysis by free zone capillary electrophoresis (FZCE) that can be used as an alternative to other methods in the determination of sweet cherry varieties for the authentication of "Cereza del Jerte". Two autochthonous varieties of sweet cherry type "...

journal_title：Food chemistry

authors： Serradilla MJ,Martín A,Aranda E,Hernández A,Benito MJ,Lopez-Corrales M,Córdoba Mde G

更新日期：2008-11-15 00:00:00

abstract：:The quantitative analysis of Al, B, Cu, Fe, Mn, P and Zn by inductively coupled plasma optical emission spectrometry (ICP-OES) and Ca, K and Mg by atomic absorption spectrometry (AAS) has been carried out in both the raw material and infusions from 31 samples of traditional plant stimulants (tea and coffee) and mate, ...

journal_title：Food chemistry

authors： Malik J,Szakova J,Drabek O,Balik J,Kokoska L

更新日期：2008-11-15 00:00:00

abstract：:The efficiencies of different solvents in the extraction of phenolics from bagged and loose leaves of white and green tea, after different extraction times, as well as the antioxidative capacity of the obtained extracts, were investigated. The developed HPLC method has the potential to separate and determinate 17 phen...

journal_title：Food chemistry

authors： Rusak G,Komes D,Likić S,Horžić D,Kovač M

更新日期：2008-10-15 00:00:00

abstract：:Enhancement of hyaluronic acid (HA) production by Streptococcus zooepidemicus through increasing oxygen transfer rate via degradation of HA by hyaluronidase was investigated. Dissolved oxygen (DO) level became a limiting factor for HA production during 8-16h, and thus hyaluronidase (0.05, 0.10, 0.15, 0.20, 0.25g/l) wa...

journal_title：Food chemistry

authors： Liu L,Du G,Chen J,Wang M,Sun J

更新日期：2008-10-15 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：:The aims of the present work were to identify and quantify the polyphenolic profile of okra (Abelmoschus esculentus), a vegetable almost worldwide consumed. Since the knowledge about the okra polyphenolic compounds is limited, the seeds and the skins of okra were separately analyzed. The seeds, which represent the 17%...

journal_title：Food chemistry

authors： Arapitsas P

更新日期：2008-10-15 00:00:00

abstract：:Trace element content of fish feed and bluegill sunfish muscles (Lepomis macrochirus) from aquaculture and natural pond in Missouri were determined using the inductively coupled-plasma optical emission spectrometer (ICP-OES) and the direct mercury analyzer (DMA). Dietary intake rates of trace elements were estimated. ...

journal_title：Food chemistry

authors： Ikem A,Egilla J

更新日期：2008-09-15 00:00:00

abstract：:Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction ...

journal_title：Food chemistry

authors： Orban E,Nevigato T,Lena GD,Masci M,Casini I,Gambelli L,Caproni R

更新日期：2008-09-15 00:00:00

abstract：:The enzymatic digestibilities of raw and gelatinized starches in various potato starches, as well as sweet potato, cassava, and yam starches, were estimated, along with other starch properties, such as the phosphorus content, median granule size, and rapid visco analyzer (RVA) pasting properties. Furthermore, correlat...

journal_title：Food chemistry

authors： Noda T,Takigawa S,Matsuura-Endo C,Suzuki T,Hashimoto N,Kottearachchi NS,Yamauchi H,Zaidul IS

更新日期：2008-09-15 00:00:00

abstract：:The outbreak of keriorrhea caused by the wax ester-rich oilfish and escolar has become a frequent and worldwide concern. To help prevent such episodes, rapid detection of these fishes in the supply chain of the seafood industry and by food and health inspection agencies is essential. Through a combination of DNA, GC-M...

journal_title：Food chemistry

authors： Ling KH,Cheung CW,Cheng SW,Cheng L,Li SL,Nichols PD,Ward RD,Graham A,But PP

更新日期：2008-09-15 00:00:00

abstract：:Proton transverse magnetization decay curves of rice flour starch-water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three mor...

journal_title：Food chemistry

authors： Ritota M,Gianferri R,Bucci R,Brosio E

更新日期：2008-09-01 00:00:00

abstract：:The influence of protein composition, as measured by size-exclusion high performance liquid chromatography (SE-HPLC), on rheological properties and chapati texture was investigated in the whole wheat flours of eight Indian wheat cultivars grown at a single location. Proteins were extracted using two-step procedure: ex...

journal_title：Food chemistry

authors： Manu BT,Prasada Rao UJ

更新日期：2008-09-01 00:00:00

abstract：:The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main p...

journal_title：Food chemistry

authors： Delgado PA,Vignoli JA,Siika-Aho M,Franco TT

更新日期：2008-09-01 00:00:00

abstract：:The potential application of differential scanning calorimetry (DSC) to verify adulteration of extra virgin olive oil with refined hazelnut oil was evaluated. Extra virgin olive oil and hazelnut oil were characterised by significantly different cooling and heating DSC thermal profiles. Addition of hazelnut oil signifi...

journal_title：Food chemistry

authors： Chiavaro E,Vittadini E,Rodriguez-Estrada MT,Cerretani L,Bendini A

更新日期：2008-09-01 00:00:00

abstract：:To determine anti-inflammatory effects of pigments from red cabbage, red cabbage (Brassica oleracea L. var.) juice was prepared, characterized by UV-vis absorption spectra, partially purified by Sephadex LH-20 column, analyzed by HPLC, and administered to lipopolysaccharide (LPS)-stimulated murine splenocyte cultures....

journal_title：Food chemistry

authors： Lin JY,Li CY,Hwang IF

更新日期：2008-08-15 00:00:00

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

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

更新日期：2008-08-15 00:00:00

abstract：:Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extract with the strongest odour was prepared by petroleum ether extraction of water soaked groats. This extract was further extracted with sodiu...

journal_title：Food chemistry

authors： Janeš D,Kreft S

更新日期：2008-07-15 00:00:00

abstract：:Apple pieces were vacuum-impregnated with either a pectin methylesterase (PME) and calcium solution or with water prior to pasteurization. Pasteurized apple pieces impregnated with PME and calcium showed a significantly higher firmness. Moreover, solid state (13)C NMR spectroscopy of apple cell wall residues revealed ...

journal_title：Food chemistry

authors： Guillemin A,Guillon F,Degraeve P,Rondeau C,Devaux MF,Huber F,Badel E,Saurel R,Lahaye M

更新日期：2008-07-15 00:00:00

abstract：:A simple HPLC method with good separation efficiency was developed to determine all-trans and cis forms of carotenoids in Dunaliella salina cultivated in Taiwan. The analysis used a C30 column (250×4.6mm, 5μm) and an isocratic solvent system (flow rate=1mL/min) mixing methanol-acetonitrile-water (84/14/2, v/v/v) and m...

journal_title：Food chemistry

authors： Hu CC,Lin JT,Lu FJ,Chou FP,Yang DJ

更新日期：2008-07-15 00:00:00

abstract：:Aim of the present study was to investigate the localisation of the extractable oil in spray-dried microencapsulated fish oil prepared under different spray-drying conditions and to investigate the impact on lipid oxidation upon storage. Confocal laser scanning microscopy, scanning electron microscopy and different ex...

journal_title：Food chemistry

authors： Drusch S,Berg S

更新日期：2008-07-01 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：:Volatile compounds in cold smoked salmon products were identified by gas chromatography to study their suitability for rapid detection as indicators to predict sensory quality evaluated by quantitative descriptive analysis. Smoked salmon odour contributed by guaiacol, boiled potato- and mushroom-like odours characteri...

journal_title：Food chemistry

authors： Jónsdóttir R,Ólafsdóttir G,Chanie E,Haugen JE

更新日期：2008-07-01 00:00:00

abstract：:Lychee polyphenoloxidase (PPO) was extracted and partially purified using ammonium sulphate precipitation and dialysis. The comparative analysis of PPO property was performed using its endogenous substrate (-)-epicatechin and exogenous substrate catechol. The pH optima for activity and activation temperature profiles ...

journal_title：Food chemistry

authors： Sun J,Shi J,Zhao M,Xue SJ,Ren J,Jiang Y

更新日期：2008-06-01 00:00:00

abstract：:Utilization of horse gram and its flour in legume composite flours and products is limited due to the presence of antinutritional components, poor functional and expansion properties. Enzymatic treatment was used to improve the expansion and functional properties of horse gram to facilitate its use as an ingredient in...

journal_title：Food chemistry

authors： Sreerama YN,Sasikala VB,Pratape VM

更新日期：2008-06-01 00:00:00

abstract：:A new compound, 1,4,5-trihydroxy-7-methoxy-9H-fluoren-9-one, has been isolated together with two known fluorenones, dendroflorin and denchrysan A, from the whole plant of Dendrobium chrysotoxum, a plant of Dendrobium genus, used as a health-food. The structure of the fluorenones has been determined on the basis of spe...

journal_title：Food chemistry

authors： Chen Y,Li Y,Qing C,Zhang Y,Wang L,Liu Y

更新日期：2008-06-01 00:00:00

abstract：:Due to reported detrimental health effects of diets high in trans fatty acids (TFA) in particular on blood lipids, convenience products, trade margarines, fats for cooking and frying and fast food products available on the Austrian market were comprehensively investigated on TFA, using gas chromatography. About half o...

journal_title：Food chemistry

authors： Wagner KH,Plasser E,Proell C,Kanzler S

更新日期：2008-06-01 00:00:00

abstract：:Grape seed oil (Oleum vitis viniferae) representing a promising plant fat, mainly used for culinary and pharmaceutical purposes as well as for various technical applications, was subject of the present investigation. HS-SPME-GC-MS was applied to study volatile compounds in several seed oil samples from different grape...

journal_title：Food chemistry

authors： Bail S,Stuebiger G,Krist S,Unterweger H,Buchbauer G

更新日期：2008-06-01 00:00:00

abstract：:Type II collagen was purified from sternal cartilage of the chick using a combination of pepsin digestion, NaCl precipitation and DEAE-sepharose CL 6B ion exchange chromatography. Pepsin-solubilized type II collagen of higher stability can be obtained with the extraction time of 32h, 0.5% pepsin concentration at 20°C....

journal_title：Food chemistry

authors： Cao H,Xu SY

更新日期：2008-05-15 00:00:00

abstract：:Two procyanidin fractions, namely oligomers and polymers isolated from grape seed methanolic extract were characterized. Phenolic composition and procyanidin purity of these fractions were determined by normal-phase and reverse-phase HPLC, thioacidolysis-HPLC, ESI-MS analyses, formaldehyde-HCl precipitation and elemen...

journal_title：Food chemistry

authors： Spranger I,Sun B,Mateus AM,Freitas Vd,Ricardo-da-Silva JM

更新日期：2008-05-15 00:00:00

abstract：:To make more effective use of underutilised resources, collagens from skin, scale and bone (SKC, SCC and BOC) of deep-sea redfish were isolated with acetic acid and characterised for their potential in commercial applications. The abundant ash and fat in the materials could be removed effectively by EDTA and hexane tr...

journal_title：Food chemistry

authors： Wang L,An X,Yang F,Xin Z,Zhao L,Hu Q

更新日期：2008-05-15 00:00:00

abstract：:A fast screening of total phenols in tea infusions, tomato and apple juice samples using terbium sensitized fluorescence is described. The proposed method is based on the fluorescence sensitization of terbium (Tb(3+)) by complexation with flavonols (quercein as a reference standard) (at pH 7.0), which fluoresces inten...

journal_title：Food chemistry

authors： Shaghaghi M,Manzoori JL,Jouyban A

更新日期：2008-05-15 00:00:00