abstract：:A novel dendritic silicon dioxide nanocomposite coated with a highly dispersed graphene-like boron nitride nanosheet (g-BN(x)@SiO2) was in-situ synthesized and employed as a solid-phase extraction material for the Rhodamine B (RhB) and Rhodamine 6G (R6G) enrichment in food samples prior to their quantitation by HPLC. ...

journal_title：Food chemistry

authors： Chao Y,Pang J,Bai Y,Wu P,Luo J,He J,Jin Y,Li X,Xiong J,Li H,Zhu W

更新日期：2020-08-01 00:00:00

abstract：:Curcumin is claimed to have many health benefits, but it has low chemical stability. In this study, the influence of food-grade antioxidants on the chemical degradation of curcumin-enriched oil-in-water emulsions was examined. The curcumin degradation rate and extent depended on antioxidant type. The water-soluble ant...

journal_title：Food chemistry

authors： Kharat M,Skrzynski M,Decker EA,McClements DJ

更新日期：2020-08-01 00:00:00

abstract：:Deliberate chemical contamination of food powders has become a major food safety concern worldwide. This study used Raman imaging and FT-IR spectroscopy to detect Sudan Red and white turmeric adulteration in turmeric powder. While Sudan Red Raman spectral peaks were identifiable in turmeric-Sudan Red samples, Sudan Re...

journal_title：Food chemistry

authors： Chao K,Dhakal S,Schmidt WF,Qin J,Kim M,Peng Y,Huang Q

更新日期：2020-08-01 00:00:00

abstract：:Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique. A significant change was found for clam around 80 °C and direct visualization of the water state change was provided by the magnetic resonanc...

journal_title：Food chemistry

authors： Wang S,Lin R,Cheng S,Tan M

更新日期：2020-08-01 00:00:00

abstract：:Rapid and precise detection of Tl+ and Pb2+ is important to prevent water poisoning and environmental pollution. Gold nanoparticles (AuNPs) have gained focus for heavy metal ion detection but cannot yet achieve accurate quantitative analyses when Tl+ and Pb2+ coexist. We propose a sensitive, flexible, and low-cost met...

journal_title：Food chemistry

authors： Huang L,Wang L,Nie Z,Wang Y

更新日期：2020-07-30 00:00:00

abstract：:Two molecularly imprinted microspheres and two fluorescent tracers for benzimidazoles and pyrethroids were synthesized respectively. The two types of microspheres were coated in the wells of conventional microplate simultaneously. Then the sample extracts and the two traces were added for differential competition. The...

journal_title：Food chemistry

authors： Cai Y,He X,Cui PL,Yuan WZ,Wang JP,Liu J

更新日期：2020-07-30 00:00:00

abstract：:A rapid and sensitive immunochromatographic strip (ICS) based on a single-chain variable fragment (scFv) was developed for detecting fumonisin B1 (FB1). The ICS was based on a competitive reaction for colloidal gold-labeled scFv between FB1 and FB1-BSA, which was used along with sheep anti-mouse IgG as capture reagent...

journal_title：Food chemistry

authors： Ren W,Xu Y,Huang Z,Li Y,Tu Z,Zou L,He Q,Fu J,Liu S,Hammock BD

更新日期：2020-07-30 00:00:00

abstract：:Rapid, green and efficient extraction of active compounds followed by fast analysis is always pursued in the field of food analysis and/or industry. Herein, a green and highly efficient extraction of four active flavonoids from the seeds of Oroxylum indicum using a combination of natural deep eutectic solvents (DESs) ...

journal_title：Food chemistry

authors： Yin XS,Zhong ZF,Bian GL,Cheng XJ,Li DQ

更新日期：2020-07-30 00:00:00

abstract：:Simple, fast and efficient method for on-site detection of meat adulteration is of increasing demand in low-resource regions. Here, a direct and visual denaturation bubble-mediated strand exchange amplification method (SEA) was developed to detect meat adulteration by targeting the mitochondrial sequence from duck, wh...

journal_title：Food chemistry

authors： Yan C,Wang X,Zhao X,Wei M,Shi C,Ma C

更新日期：2020-07-30 00:00:00

abstract：:Collagens are large structural proteins that are prevalent in mammalian connective tissue. Peptides designed to include a glycine-proline-hydroxyproline (GPO) amino acid triad are biomimetic analogs of the collagen triple helix, a fold that is a hallmark of collagen-like sequences. To inform the rational engineering o...

journal_title：Food chemistry

authors： Suzuki H,Mahapatra D,Board AJ,Steel PJ,Dyer JM,Gerrard JA,Dobson RCJ,Valéry C

更新日期：2020-07-30 00:00:00

abstract：:Black truffle is characterized by a black ascocarp and white veins. This hypogeous fruit body is known for its aroma. Understanding metabolic variation during ripening can shed light on truffle biology. In this work, the comprehensive polar metabolome and the volatile organic compounds of T. melanosporum were studied ...

journal_title：Food chemistry

authors： Caboni P,Scano P,Sanchez S,Garcia-Barreda S,Corrias F,Marco P

更新日期：2020-07-30 00:00:00

abstract：:The mechanisms of the unfolding and aggregation of PSE-like chicken meat protein at extreme alkaline pHs (pH 11.0, 11.5 and 12.0) were studied and related to the physical properties of edible films. Results of asymmetrical flow field-flow fractionation coupled with various detectors showed that pH 12.0 leads to a cert...

journal_title：Food chemistry

authors： Zhao X,Xing T,Xu X,Zhou G

更新日期：2020-07-30 00:00:00

abstract：:For clementine juice, previous data indicate a possible food-drug interaction with substrates of key enzymes responsible for drug metabolism (i.e. cytochrome P450 [CYP] 3A4, CYP1A2). However, which compounds in clementine juice are responsible for these effects are unknown. Therefore, we aimed to identify the compound...

journal_title：Food chemistry

authors： Weiss J,Gattuso G,Barreca D,Haefeli WE

更新日期：2020-07-30 00:00:00

abstract：:Tuna adulteration and mislabeling are serious problem worldwide and have caused economic loss and consumer rights violation. In this study, an electrometric knife (iKnife) coupling rapid evaporative ionization mass spectrometry (REIMS) and a multivariate recognition model were developed and employed for in situ and re...

journal_title：Food chemistry

authors： Song G,Chen K,Wang H,Zhang M,Yu X,Wang J,Shen Q

更新日期：2020-07-15 00:00:00

abstract：:Until now, there has been a lack of analytical methods that can reliably verify the authenticity of organically grown plants and derived organic food products. In this study, stable isotope ratio analysis of hydrogen (H, δ2H), carbon (C, δ13C), nitrogen (N, δ15N), oxygen (O, δ18O) and sulfur (S, δ34S) was conducted al...

journal_title：Food chemistry

authors： Bontempo L,van Leeuwen KA,Paolini M,Holst Laursen K,Micheloni C,Prenzler PD,Ryan D,Camin F

更新日期：2020-07-15 00:00:00

abstract：:Cornelian cherry (CC) fruits a source of bioactive compounds that are still being underutilized. In this study, a comprehensive characterization of 11 Montenegrin CC local or introduced genotypes and cultivars collected in the wild or from organic orchards is provided. Their potential utilizations as natural antioxida...

journal_title：Food chemistry

authors： Martinović A,Cavoski I

更新日期：2020-07-15 00:00:00

abstract：:In this study, the occurrence of cannabinoids in hemp-based food products was investigated. For that purpose, a new liquid chromatography tandem mass spectrometry method for the quantification of fifteen cannabinoids was developed and validated for multiple matrices. Method performances were good, fulfilling the SANTE...

journal_title：Food chemistry

authors： Christinat N,Savoy MC,Mottier P

更新日期：2020-07-15 00:00:00

abstract：:The object of this research was to compare the influence of different soy protein products on wheat dough and its gluten characteristics, including soy protein isolate (SPI), texturized soy protein (TSP) and hydrolyzed soy proteins (SPH), all of which with similar protein content. Addition of TSP could increase dough ...

journal_title：Food chemistry

authors： Zhang Y,Guo X,Shi C,Ren C

更新日期：2020-07-15 00:00:00

abstract：:High content of steviol glycosides in stevia leaves is a cause of their high popularity as. a natural sweetener of various sugar-free food products. Stevioside (13-[(2-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]-ent-kaur-16-en-19-oic acid β-d-glucopyranosyl ester) is one of the main steviol glycosides in stevia leave...

journal_title：Food chemistry

authors： Typek R,Dawidowicz AL,Bernacik K

更新日期：2020-07-01 00:00:00

abstract：:The reaction efficiency of o-benzoquinones with amines (L-lysine, Nα-acetyl-L-lysine, glycine, L-methionine and L-arginine), thiols (L-cysteine and Nα-acetyl-L-cysteine) and protein (bovine serum albumin) were determined at pH 5.0, 7.0 and 8.0 and scan rate of 10, 50 and 100 mV/s by cyclic voltammetry. Nucleophiles co...

journal_title：Food chemistry

authors： Li Y,Qi H,Fan M,Zhu Z,Zhan S,Li L,Li B,Zhang X,Zhao X,Ma J,Wang L

更新日期：2020-07-01 00:00:00

abstract：:Influence of atmosphere and storage period on the physicochemical and biological properties of harvested vegetable soybeans stored for 10 d at 25 °C was investigated. Storing vegetable soybeans under modified atmosphere (low O2 and high CO2), was more effective in maintaining its green color and mass than storing them...

journal_title：Food chemistry

authors： Makino Y,Nishizaka A,Yoshimura M,Sotome I,Kawai K,Akihiro T

更新日期：2020-07-01 00:00:00

abstract：:In this study, cyclodextrin metal-organic framework/chitosan (CD-MOF/CS) nanocapsules, which have a hydrophobic core and a hydrophilic shell, were fabricated as delivery systems for bioactive agents. The nanocapsules were prepared by electrostatic deposition of cationic chitosan onto the anionic CD-MOF core. The prese...

journal_title：Food chemistry

authors： Qiu C,Julian McClements D,Jin Z,Qin Y,Hu Y,Xu X,Wang J

更新日期：2020-07-01 00:00:00

abstract：:The inhibitory effect of caffeic acid on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) was investigated in chemical model systems under microwave heating (MW). A mechanistic study was subsequently carried out to identify the inhibitory mechanism. The results showed that both for conductive h...

journal_title：Food chemistry

authors： Zhang N,Chen Y,Zhao Y,Fan D,Li L,Yan B,Tao G,Zhao J,Zhang H,Wang M

更新日期：2020-07-01 00:00:00

abstract：:The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming s...

journal_title：Food chemistry

authors： Ding L,Lu L,Sheng L,Tang C,Chen Y,Cai Z

更新日期：2020-07-01 00:00:00

abstract：:SO2 is a type of additive widely used in the food processing industry as preservative and anti-browning, bleaching, or effective antibacterial agent. However, the SO2 residue can have adverse effects on human health. In this work, a low-temperature microplasma generated by dielectric barrier discharge was used for the...

journal_title：Food chemistry

authors： Qian B,Zhao J,He Y,Peng L,Ge H,Han B

更新日期：2020-07-01 00:00:00

abstract：:Heat- and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time (t), solvent concentration (S), and temperature (T) or power (P) were combined in a five-level central composite d...

journal_title：Food chemistry

authors： Albuquerque BR,Pinela J,Barros L,Oliveira MBPP,Ferreira ICFR

更新日期：2020-06-30 00:00:00

abstract：:A gas chromatography-tandem mass spectrometry method was developed for simultaneous determination of 38 polychlorinated biphenyls (PCBs) in tea. Sample preparation was based on a dispersive solid phase extraction procedure through an extraction of target compounds. An appropriate amount of polyvinylpolypyrrolidone was...

journal_title：Food chemistry

authors： Gao G,Chen H,Dai J,Jin L,Chai Y,Zhu L,Liu X,Lu C

更新日期：2020-06-30 00:00:00

abstract：:Fumonisins (FBs) exist widely in crops, foods and feeds. Consumption of FBs contaminated corn can cause oesophageal cancer. So it is necessary to develop sensitivity methods for its detection. Here, we report an enhanced assay for rapid and ultra-sensitive detection of FBs based on nanomagnetic beads (NMBs) and antibo...

journal_title：Food chemistry

authors： Yang H,Zhang Q,Liu X,Yang Y,Yang Y,Liu M,Li P,Zhou Y

更新日期：2020-06-30 00:00:00

abstract：:Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (...

journal_title：Food chemistry

authors： Jesus MS,Ballesteros LF,Pereira RN,Genisheva Z,Carvalho AC,Pereira-Wilson C,Teixeira JA,Domingues L

更新日期：2020-06-30 00:00:00

abstract：:T-2 and its major metabolite HT-2 toxin are naturally occurring contaminants in cereals, with the highest concentrations determined in oats. Because of their toxicity and resistance to conventional methods used in mycotoxin degradation, development of new effective procedures for reduction of T-2/HT-2 toxin levels is ...

journal_title：Food chemistry

authors： Kiš M,Milošević S,Vulić A,Herceg Z,Vukušić T,Pleadin J

更新日期：2020-06-30 00:00:00

abstract：:Disodium succinate (WSA) contributes to umami taste in seafoods and it is abundantly found in scallops. However, the actual application of WSA in foods is limited due to a lack of understanding of its taste characteristics and stability. In this study, two-alternative forced choice method was used to determine the rel...

journal_title：Food chemistry

authors： Ma J,Chen Y,Zhu Y,Ayed C,Fan Y,Chen G,Liu Y

更新日期：2020-06-30 00:00:00

abstract：:As far as we known, recent studies on the origin of agricultural products rarely focus on the source of cities or counties even small-scale districts, but traceability of small-scale districts of food is the research trend and difficulty of future researches. The most commonly used methods of origin tracing researches...

journal_title：Food chemistry

authors： Xie L,Zhao S,Rogers KM,Xia Y,Zhang B,Suo R,Zhao Y

更新日期：2020-06-30 00:00:00

abstract：:Edible films based on pullulan (Pu) and egg white (EW) were prepared in this study. As the egg white proportion increased, the mechanical properties of the blend films initially increased and then decreased. The best mechanical properties occurred at the optimal proportion of Pu:EW = 1:1. The blend films with a higher...

journal_title：Food chemistry

authors： Han K,Liu Y,Liu Y,Huang X,Sheng L

更新日期：2020-06-15 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

authors： Rodríguez-Vázquez R,Mato A,López-Pedrouso M,Franco D,Sentandreu MA,Zapata C

更新日期：2020-06-15 00:00:00

abstract：:The stable isotopic compositions of carbon (δ13C) and oxygen (δ18O) in rice are often used to confirm its authenticity. The gelatinization temperature is a crucial factor in alcoholic fermentation. However, little is known about the isotopic and thermal responses of rice to climate change. We show that in sake rice gr...

journal_title：Food chemistry

authors： Akamatsu F,Okuda M,Fujii T

更新日期：2020-06-15 00:00:00

abstract：:Trace residue of mycotoxins in complex medicinal and edible food matrices has brought huge challenges for the development of ultrasensitive analytical methods. Here, a green electrochemical immunosensor for the ultrasensitive detection of ochratoxin A (OTA) was fabricated by self-assembling a compact 2-mercaptoacetic ...

journal_title：Food chemistry

authors： Sun C,Liao X,Huang P,Shan G,Ma X,Fu L,Zhou L,Kong W

更新日期：2020-06-15 00:00:00

abstract：:Sweet taste is a cue for calorie-rich food and is innately attractive to animals, including humans. In the context of modern diets, attraction to sweetness presents a significant challenge to human health. Most known sugars and sweeteners bind to the Venus Fly Trap domain of T1R2 subunit of the sweet taste heterodimer...

journal_title：Food chemistry

authors： Ben Shoshan-Galeczki Y,Niv MY

更新日期：2020-06-15 00:00:00

abstract：:Our objective was to investigate the correlation between processing conditions and structural properties of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization and explore the formation mechanism. The complexes formed with 5% lecithin at 90 MPa had the highest complex index among samples, thus...

journal_title：Food chemistry

authors： Zheng Y,Guo Z,Zheng B,Zeng S,Zeng H

更新日期：2020-06-15 00:00:00

abstract：:Instant detection of antibiotic residues in dairy products has been remained a challenge. Current methods require careful samples storage and handling, skilled personnel, and expensive instrumentations. Herein, we report the preparation of a ratiometric fluorescent sensor that contains different colored Carbon dots (C...

journal_title：Food chemistry

authors： Jalili R,Khataee A,Rashidi MR,Razmjou A

更新日期：2020-06-01 00:00:00

abstract：:The relationships between the fatty acid (FA) composition in forage and milk (F&M) from different dairy systems were investigated. Eighty milk samples and 91 forage samples were collected from 40 farms (19 organic, 11 pasture and 10 conventional) in the Netherlands, during winter and summer. The FA profiles of F&M sam...

journal_title：Food chemistry

authors： Liu N,Pustjens AM,Erasmus SW,Yang Y,Hettinga K,van Ruth SM

更新日期：2020-06-01 00:00:00