abstract：:A complex legal and institutional framework exists in the EU to ensure the safety of the feed-food chain, while such an integrated system for combating food fraud is under development. The European Commission (EC) Knowledge Centre for Food Fraud and Quality is charged with the provision of scientific insight for the p...

journal_title：Food chemistry

authors： Ulberth F

更新日期：2020-11-15 00:00:00

abstract：:Food safety issues are a great concern of the international community. Many methods to analyze and detect food contaminants have been widely researched because both biological and chemical contaminants in food can cause severe damage to human health. Several adsorbent materials have been utilized in the complicated pr...

journal_title：Food chemistry

authors： Xin J,Wang X,Li N,Liu L,Lian Y,Wang M,Zhao RS

更新日期：2020-11-15 00:00:00

abstract：:While analytical methods targeting specific compounds are critical for food safety, analytes excluded from the targeted list will not be identified. Non-targeted analyses (NTA) using LC/HR-MS complement these approaches by producing information-rich data sets where molecular formula can be generated for each detected ...

journal_title：Food chemistry

authors： Knolhoff AM,Fisher CM

更新日期：2020-11-04 00:00:00

abstract：:Proteomics is an emerging tool in food authentication that has not been optimised for honey analysis. In this study, we present a qualitative proteomic analysis of New Zealand mānuka (Leptospermum scoparium) honey. A total of fifty bee-derived proteins were identified in the honey, the most predominant being major roy...

journal_title：Food chemistry

authors： Bong J,Middleditch M,Loomes KM,Stephens JM

更新日期：2020-11-02 00:00:00

abstract：:The refractive index is a basic optical property of materials. This study explores the effect of ethanol, glycerol, tartaric acid and glucose/fructose on the refractive index in model aqueous solutions and in dry white wines. Various model aqueous solutions consisting of these components were prepared and the refracti...

journal_title：Food chemistry

authors： Shehadeh A,Evangelou A,Kechagia D,Tataridis P,Chatzilazarou A,Shehadeh F

更新日期：2020-11-01 00:00:00

abstract：:Watermelon seed, a watermelon processing industry by-product, is a good protein source for the preparation of antioxidant peptides due to its high protein content, low cost, special amino acid composition. Antioxidant hydrolysates obtained from watermelon seed protein (WSP) after slit divergent ultrasound (SDU) treatm...

journal_title：Food chemistry

authors： Wen C,Zhang J,Zhou J,Feng Y,Duan Y,Zhang H,Ma H

更新日期：2020-10-30 00:00:00

abstract：:This study was aimed to reduce the concentrations of benzopyrene (BaP) and acrylamide (ACR) in roasted coffee beans by corona discharge plasma jet (CDPJ). The initial concentrations of BaP and ACR in roasted beans were decreased by 53.6% and 32.0%, respectively, following CDPJ (powered by 20 kV DC/1.5 A) treatment for...

journal_title：Food chemistry

authors： Lee T,Park H,Puligundla P,Koh GH,Yoon J,Mok C

更新日期：2020-10-30 00:00:00

abstract：:Glycation between target proteins and saccharides is time-consuming or requires high temperatures. Here, a promising reaction medium, natural deep eutectic solvents (NADES), for glucose glycation with bovine serum albumin (BSA) was applied to improve the grafting of glucose-glycated BSA by shifting reaction equilibriu...

journal_title：Food chemistry

authors： Fu JJ,Sun C,Xu XB,Zhou DY,Song L,Zhu BW

更新日期：2020-10-30 00:00:00

abstract：:For a long time, honey has been recognized for its health-promoting properties and, consequently, has been used in traditional medicine worldwide. Apart from the beneficial bioactive compounds found in this food (e.g. polyphenols), molecules with potentially harmful effects may also be present, such as pyrrolizidine a...

journal_title：Food chemistry

authors： Moreira R,Fernandes F,Valentão P,Pereira DM,Andrade PB

更新日期：2020-10-30 00:00:00

abstract：:Mycotoxin contaminations of tea have been considered serious problems. The presence of interfering substances presents enormous challenges to accurate detection of hazardous analytes in tea soups. In this work, we have carefully predicted, evaluated, and confirmed the matrix effects in tea that have an undesired influ...

journal_title：Food chemistry

authors： Chen W,Cai F,Wu Q,Wu Y,Yao B,Xu J

更新日期：2020-10-30 00:00:00

abstract：:Antioxidant interactions of γ-terpinene with α-tocopherol mimic 2,2,5,7,8-pentamethyl-6-chromanol (PMHC) and caffeic acid phenethyl ester (CAPE), used as models, respectively, of mono- and poly-phenols were demonstrated by differential oximetry during the inhibited autoxidation of model substrates: stripped sunflower ...

journal_title：Food chemistry

authors： Guo Y,Baschieri A,Amorati R,Valgimigli L

更新日期：2020-10-26 00:00:00

abstract：:In this work, the mechanism of the effect of lipid oxidation on the IgG/IgE binding ability of ovalbumin (OVA) was investigated via the peroxyl radicals produced by 2, 2'-azobis (2-amidinopropane) dihydrochloride to simulate lipid oxidation. Results showed that the structure of OVA unfolded partially with an increase ...

journal_title：Food chemistry

authors： Zhang JJ,Tu ZC,Wang H,Hu YM,Du PC,Yang YP

更新日期：2020-10-15 00:00:00

abstract：:Presence of bisphenol A (BPA) and its analogues in various environmental matrices have been well studied by now, but there is still an insufficient data on the occurrence of BPA analogues in animal-derived foodstuffs. Hence, this work describes a quick, sensitive and reliable analytical method for the simultaneous det...

journal_title：Food chemistry

authors： Xiao Z,Wang R,Suo D,Li T,Su X

更新日期：2020-10-15 00:00:00

abstract：:In this study, the inhibitory potentials of food originated 34 phenolic acids, and flavonoid compounds were screened against acetylcholinesterase, butyrylcholinesterase, urease, and tyrosinase enzymes. All compounds included in this study exhibited high antioxidant activity with an ignorable cytotoxic activity. In gen...

journal_title：Food chemistry

authors： Yener I,Kocakaya SO,Ertas A,Erhan B,Kaplaner E,Oral EV,Yilmaz-Ozden T,Yilmaz MA,Ozturk M,Kolak U

更新日期：2020-10-15 00:00:00

abstract：:Several genera of the Cactoideae and Pereskioideae subfamilies (Hylocereus, Cereus, Pilosocereus, Stenocereus, Myrtillocactus, Melocactus and Pereskia genera) are often consumed as fresh fruits, processed foods and as functional plants. This review discusses the complete bioactive composition related to the genetic ef...

journal_title：Food chemistry

authors： da Silveira Agostini-Costa T

更新日期：2020-10-15 00:00:00

abstract：:Compositional analyses of eggs have primarily focused on nutritional components, including large molecules, such as proteins. However, few reports have investigated the effects of heating and hen feed crops on taste components, such as free amino acids and sugars. Herein, water-soluble metabolites in raw and boiled eg...

journal_title：Food chemistry

authors： Ogura T,Wakayama M,Ashino Y,Kadowaki R,Sato M,Soga T,Tomita M

更新日期：2020-10-15 00:00:00

abstract：:In this study, a high-throughput strategy combined with MALDI TOF/TOF-MS and Discovery Studio 2017 was developed to screen peptides with certain functions from hydrolysate. Two dominant peptides, Ile-Cys-Arg-Asp (ICRD) and Leu-Cys-Gly-Glu-Cys (LCGEC), were predicted to have antioxidant activity by Discovery Studio 201...

journal_title：Food chemistry

authors： Han J,Huang Z,Tang S,Lu C,Wan H,Zhou J,Li Y,Ming T,Jim Wang Z,Su X

更新日期：2020-10-15 00:00:00

abstract：OBJECTIVES:This study set out to highlight the in vitro and in vivo antifungal activity of an Ethanolic Extract of Red Brazilian Propolis (EERBP) and identify bioactive fractions effective against Colletotrichum musae. METHODS:Active fractions were detected by the thin-layer chromatography-bioautography method and cha...

journal_title：Food chemistry

authors： Dudoit A,Mertz C,Chillet M,Cardinault N,Brat P

更新日期：2020-10-15 00:00:00

abstract：:Maximum residue limits (MRLs) for pesticides have been established in teas for quality control and protection of consumer health in many countries and regions, including Europe. It is, however, challenging to quantify multi-pesticide residues at low concentrations in complex matrices, such as tea. In this study, highl...

journal_title：Food chemistry

authors： Ly TK,Ho TD,Behra P,Nhu-Trang TT

更新日期：2020-10-01 00:00:00

abstract：:Hen egg yolk from chicken eggs were examined for their mycotoxin, hormone, and fat-soluble vitamin content. A method was developed for multi-class analysis of egg yolk using a dilute/precipitate, centrifuge, and shoot process coupled with on-line sample clean-up using restricted access media with LC-MS/MS. Matrix effe...

journal_title：Food chemistry

authors： York JL,Magnuson RH 2nd,Schug KA

更新日期：2020-10-01 00:00:00

abstract：:The aim of this research was to quantify essential trace elements (iron, copper, zinc and iodine) and establish their speciation in human milk. Both the element and the species are important in new-born nutrition. Colostrum, and transitional and mature milks (25) were collected from 18 mothers of pre-term or full-term...

journal_title：Food chemistry

authors： Trinta VO,Padilha PC,Petronilho S,Santelli RE,Braz BF,Freire AS,Saunders C,Rocha HFD,Sanz-Medel A,Fernández-Sánchez ML

更新日期：2020-10-01 00:00:00

abstract：:Carbon dots (CDs) have been a new class of fascinating carbon-based fluorescent nanomaterials. In the present work, new N-doped CDs with highly crystalline graphite structures are prepared from renewable precursors, chitosan and tartaric acid, and are well characterized. The prepared CDs are applied as a biocompatible...

journal_title：Food chemistry

authors： Lv X,Man H,Dong L,Huang J,Wang X

更新日期：2020-10-01 00:00:00

abstract：:Water activity is a physical property measured in the food industry which helps predict shelf life and microbial activity. Honey normally has a water activity less than 0.6, but this can vary with the amount of crystallization in solution. The aim of this work was to obtain relationships, as fundamental as possible, t...

journal_title：Food chemistry

authors： Subbiah B,Blank UKM,Morison KR

更新日期：2020-10-01 00:00:00

abstract：:A rapid Surface Enhanced Raman Spectroscopy (SERS) method to detect SO2 in wine is presented, exploiting the preferential binding of silver nanoparticles (AgNPs) with sulfur-containing species. This interaction promotes the agglomeration of the AgNPs and inducing the formation of SERS "hot spots" responsible for SO2 s...

journal_title：Food chemistry

authors： Mandrile L,Cagnasso I,Berta L,Giovannozzi AM,Petrozziello M,Pellegrino F,Asproudi A,Durbiano F,Rossi AM

更新日期：2020-10-01 00:00:00

abstract：:Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical properties of the final product. Breads were produced with par...

journal_title：Food chemistry

authors： Grassi de Alcântara R,Aparecida de Carvalho R,Maria Vanin F

更新日期：2020-10-01 00:00:00

abstract：:This study aimed to investigate the inhibitory effect of chestnut inner skin extract (CISE) on the activity of postprandial blood sugar-related enzymes. In total, 12 flavonoids were identified by HPLC-TOF-MS. CISE showed strong and weak inhibition on α-amylase and α-glucosidase, with the IC50 of 27.2 and 2.3 μg/mL, re...

journal_title：Food chemistry

authors： Zhang Y,Yang Z,Liu G,Wu Y,Ouyang J

更新日期：2020-09-15 00:00:00

abstract：:Freeze-thaw cycles (FTC) pretreatment was employed before the vacuum freeze-drying of garlic slices, aimed at improving the drying process and the quality of the end product. Cell viability, water status, internal structure, flavor, chemical composition and thermogravimetric of garlic samples were evaluated. The resul...

journal_title：Food chemistry

authors： Feng Y,Ping Tan C,Zhou C,Yagoub AEA,Xu B,Sun Y,Ma H,Xu X,Yu X

更新日期：2020-09-15 00:00:00

abstract：:Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA m...

journal_title：Food chemistry

authors： Zia Q,Alawami M,Mokhtar NFK,Nhari RMHR,Hanish I

更新日期：2020-09-15 00:00:00

abstract：:We determined whether heat and chemical treatments could reduce the decay of kiwifruit caused by Botrytis cinerea during postharvest storage. Kiwifruits were treated with 5 g/L (w/v) potassium sorbate (PS), with a 48 °C hot water treatment (HT), and with a combined treatment (HT + PS). Mycelial growth of B. cinerea an...

journal_title：Food chemistry

authors： Ge M,Zhang L,Ai J,Ji R,He L,Liu C

更新日期：2020-09-15 00:00:00

abstract：:Hen's egg white allergens, namely Gal d 1-4, cause food allergies worldwide and their intake must be strictly controlled by allergic individuals. However, an efficient method for quantifying these allergens is currently unavailable. We aimed to develop an LC-MS/MS method for simultaneous Gal d 1-4 quantification. Puri...

journal_title：Food chemistry

authors： Kiyota K,Yoshimitsu M,Uchida K,Kajimura K

更新日期：2020-09-06 00:00:00

abstract：:An efficient and sensitive analytical method based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) has been developed and validated for the simultaneous determination of 42 pharmaceuticals belonging to different therapeutic classes (i.e. antibiotics, analgesics, anti-inflammatories, cardiovascular agents,...

journal_title：Food chemistry

authors： Miossec C,Mille T,Lanceleur L,Monperrus M

更新日期：2020-08-30 00:00:00

abstract：:Whey protein concentrate (WPC) and pullulan (PUL) were used to prepare a hydrogel (WPC/PUL) as a novel Cu2+ adsorbent. The scanning electron microscopy, rheology, zeta-potential, sulfhydryl groups, surface hydrophobicity, infrared spectroscopy and thermal gravimetric analysis measurements were used to characterize WPC...

journal_title：Food chemistry

authors： Zhang M,Sun H,Wang Y,Piao C,Cai D,Wang Y,Liu J,Cheng Z

更新日期：2020-08-30 00:00:00

abstract：:Pre-harvest application of exogenous compounds has been employed in many crops, as a cultural practice, to promote their adaptation to a new climate-changing environment. Effect of foliar pre-harvest application of salicylic acid, glycine-betaine complex and seaweed extract (Ascophyllum nodosum) on the cherry quality ...

journal_title：Food chemistry

authors： Gonçalves B,Morais MC,Sequeira A,Ribeiro C,Guedes F,Silva AP,Aires A

更新日期：2020-08-30 00:00:00

abstract：:The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical-chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against RO...

journal_title：Food chemistry

authors： Moraes DP,Lozano-Sánchez J,Machado ML,Vizzotto M,Lazzaretti M,Leyva-Jimenez FJJ,da Silveira TL,Ries EF,Barcia MT

更新日期：2020-08-30 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

authors： Hanschen FS

更新日期：2020-08-15 00:00:00

abstract：:Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extracted by vacuum simultaneous steam distillation and extraction (V-SDE) and analysed by gas chromatography-mass spectrometry-olfactometry (GC...

journal_title：Food chemistry

authors： He RQ,Wan P,Liu J,Chen DW

更新日期：2020-08-15 00:00:00

abstract：:Myosin heavy chain (MHC) isoforms in goat muscles and their possible relationships with meat quality have not been fully elucidated. This study characterized the MHC isoforms in different caprine muscles using sodium dodecyl sulphate glycerol gel electrophoresis (SDS-GGE). The relationships between MHC isoforms, calpa...

journal_title：Food chemistry

authors： Chaosap C,Sitthigripong R,Sivapirunthep P,Pungsuk A,Adeyemi KD,Sazili AQ

更新日期：2020-08-15 00:00:00

abstract：:The Fusarium mycotoxin deoxynivalenol (DON) is typically controlled by fungicides. Here, we report DON detoxification using enzymes from the highly active Devosia strain D6-9 which degraded DON at 2.5 μg/min/108 cells. Strain D6-9 catabolized DON to 3-keto-DON and 3-epi-DON, completely removing DON in wheat. Genome an...

journal_title：Food chemistry

authors： He WJ,Shi MM,Yang P,Huang T,Zhao Y,Wu AB,Dong WB,Li HP,Zhang JB,Liao YC

更新日期：2020-08-15 00:00:00

abstract：:Effect of superfine grinding on pectin extraction was investigated. Sunflower heads were grinded into microparticles of ~50 μm, thus pectin chains were fully exposed due to cell wall breakdown. A good pectin yield of 14.5 ± 0.36% (w/w) was subsequently achieved at mild conditions (pH 5.0, 25 °C, 2 h) associated with 0...

journal_title：Food chemistry

authors： Tan J,Hua X,Liu J,Wang M,Liu Y,Yang R,Cao Y

更新日期：2020-08-01 00:00:00

abstract：:Acrylamide (AA) formation during coffee roasting happens rapidly, reaching a peak value within the first minutes of roasting followed by a fast decrease to reach an asymptote at approximately 200 µg/kg. Today, the mechanisms by which AA is reduced during roasting remain unclear. In this research, the fate of AA during...

journal_title：Food chemistry

authors： Badoud F,Goeckener B,Severin K,Ernest M,Romero R,Alzieu T,Glabasnia A,Hamel J,Buecking M,Delatour T

更新日期：2020-08-01 00:00:00