解剖学和形态学
麻醉学
听力与言语-语言病理学
行为科学
心脏和心血管系统
细胞和组织工程学
临床神经病学
危重症监护医学
牙科,口腔外科和医学
皮肤病学
急诊医学
内分泌学和新陈代谢
肠胃学和肝脏学
老人病学和老年医学
卫生保健科学和服务
血液学
免疫学
传染病
综合和补充性医学
医学伦理学
医学信息学
医学实验室技术
医学,全科和内科
医学,法律
医学,研究和试验
神经系统科学
护理
营养学和饮食学
产科医学和妇科医学
肿瘤学
眼科学
整形外科学
耳鼻喉科学
病理学
儿科学
周围血管疾病
药理学和药剂学
生理学
基本医疗保健
精神病学
公共、环境和职业卫生
放射学,核医学和医学成像
康复学
生殖生物学
呼吸系统
风湿病学
运动科学
外科学
毒理学
热带医学
泌尿学和肾脏学
病毒学
老年医学
健康政策和服务
心理学,临床
abstract::A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126098
更新日期:2020-06-01 00:00:00
abstract::Turanose, a potential novel sweetener in food industry, can be synthesized by Neisseria polysaccharea amylosucrase (NpAS). However, the malt-oligosaccharide byproduct affects the yield. In this study, the NpAS mutant G396S, which was expected to interfer with the extension of glucan by increasing steric hindrance, was...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126212
更新日期:2020-06-01 00:00:00
abstract::Nuts and dried fruits have been part of the human diet since prehistoric times. They are nutrient-rich foods and constitute an excellent means to deliver health-promoting bioactive compounds. As such, they serve as important healthful snack items, besides being part of many traditional and new recipes of gastronomy wo...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.126192
更新日期:2020-06-01 00:00:00
abstract::There is an ever-increasing need to protect health-beneficial β-carotene (BC) from degradation with novel ingredients. Natural antioxidant-loaded protein-polysaccharide ternary complex has great potential for BC emulsions stabilization. In this study, curcumin (CUR)-loaded pea protein isolate (PPI), and high methoxyl ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126118
更新日期:2020-05-30 00:00:00
abstract::The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126161
更新日期:2020-05-30 00:00:00
abstract::This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the shear stress, apparent viscosity, stor...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126121
更新日期:2020-05-30 00:00:00
abstract::The effect of dietary protein on the induction of intestinal hormones is recognised. However, little is known about the nature of the digestion products involved in this intestinal signalling. Our aim was to characterise egg white protein digestion products and study their ability to induce CCK and GLP-1 release in en...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127188
更新日期:2020-05-30 00:00:00
abstract::Combined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat water holding capacity was affected by irradiation, increasing (p < 0.05) purge and cooking loss regardless of the dose used. Irradiation negati...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126137
更新日期:2020-05-30 00:00:00
abstract::The reliability and comparability of gluten analytical results in gluten-free foods is hampered by the lack of reference materials (RM). This is partly caused by the yet incomplete knowledge of the effect of genetic and environmental variability of wheat proteins on immunochemical analyses, which affects the choice of...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126049
更新日期:2020-05-30 00:00:00
abstract::Coloring is an important external quality of jujube fruit (Ziziphus jujuba Mill.), however during long-term storage, its commercial value degrades as the peel color and lustre significantly fade. Here, the gene expression and metabolite concentration were profiled in the fruit peel of jujube harvested at three ripenin...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125903
更新日期:2020-05-15 00:00:00
abstract::Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacylglycerol (DAG) is regarded as a preferable alternative structurant to hydrogenated lipid. Effect of DAG concentration (2-10 wt%) on the characteristics of oleogels and foams including crystal polymorphisms, size and dis...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126047
更新日期:2020-05-15 00:00:00
abstract::The pit mud (PM) prokaryotic communities with obvious difference between old and young PM is essential for solid-fermentation of Chinese Strong-Flavor Baijiu. The bottom-PM (BPM) is considered more important. In this study, the multidimensional prokaryotic communities of old and young BPMs were investigated. The old B...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126084
更新日期:2020-05-15 00:00:00
abstract::The objective of the study was to characterize changes in the aroma profile of pea protein beverage during Ultra High Temperature (UHT) processing and subsequent refrigerated storage. The aroma profiles were characterized using Gas Chromatography/Mass Spectrometry/Olfactometry (GC/MS/O); twenty-one aroma compounds wer...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126082
更新日期:2020-05-15 00:00:00
abstract::Cloud and sediment formation is a major problem in juices and drinks. Barberry juice, as a functional and healthy product, is faced with the sedimentation problem, as an emerging issue. The present study was carried out to identify the sediment forming agents in barberry juice concentrate. The sediment was characteriz...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126056
更新日期:2020-05-15 00:00:00
abstract::The aim of this work, which was conducted in 2017 and 2018, was to gain insight into the effects of regulated deficit irrigation (RDI) treatments on the content of soluble sugars, organic acids and endogenous hormones in Cabernet Sauvignon. The RDI treatments slightly decreased the hundred-grain weight and total acid ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126020
更新日期:2020-05-15 00:00:00
abstract::The mycotoxins zearalenone and alternariol may contaminate food and feed raising toxicological concerns due to their estrogenicity. Inter-species differences in their toxicokinetics and toxicodynamics may occur depending on evolution of taxa-specific traits. As a proof of principle, this manuscript investigates the co...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126088
更新日期:2020-05-15 00:00:00
abstract::Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor controlling the quality of dark tea. It involves a series of reactions that modify ...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2019.126043
更新日期:2020-05-15 00:00:00
abstract::The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing α-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS con...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126085
更新日期:2020-05-15 00:00:00
abstract::The effect of different types of milk proteins (Whey protein isolate [WPI], milk protein concentrate [MPC] and sodium caseinate [NaCas]) on gelation behavior of soymilk was investigated. WPI caused the most positive effect on the gelation of soymilk by reducing gelation time, increasing gel strength, and enhancing wat...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125961
更新日期:2020-05-01 00:00:00
abstract::Milk allergenic proteins are the main reason of cow's milk allergy. The most common method for removing milk allergenic proteins is enzymatic hydrolysis. However, the direct application of protease to hydrolyze allergens will lead to the introduction of new allergenic proteins. An ideal strategy for removing milk alle...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125911
更新日期:2020-05-01 00:00:00
abstract::Pile-fermentation is the most important process of producing ripened pu-erh tea. To study the chemical changes of tea leaves during pile-fermentation (PF), liquid chromatography coupled with tandem mass spectrometry (LC-MS) was used. Untargeted metabolomics analysis revealed that the first stage of PF is crucial in tr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125895
更新日期:2020-05-01 00:00:00
abstract::The contents of volatile aroma compounds in orange juice vary after high hydrostatic pressure (HHP) processing and pasteurization, and hence gas chromatography-mass spectrometry has potential for discriminating between orange juice samples according to the processing method. Effects of HHP processing and pasteurizatio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125913
更新日期:2020-05-01 00:00:00
abstract::Camellia gymnogyna Chang (CgC), a wild tea plant, was discovered on Dayao Mountain, China. However, research regarding this tea plant is limited. Our study found that CgC contains theobromine, caffeine, and theacrine, among which theobromine content was the highest (14.37-39.72 mg/g). In addition, theobromine synthase...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125875
更新日期:2020-05-01 00:00:00
abstract::Fluorescent brightener 52 (FWA52) is a coumarin-based compound, and it is difficult to degrade owing to its high chemical stability. Up to now, several methods have been developed to extract and determine FWAs, but toxic, volatile and harmful organic solvents are often used. In this paper, a novel method for the extra...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125870
更新日期:2020-05-01 00:00:00
abstract::β-Carotene is a natural nutrient that serves as a natural food colorant. However, the weak physical stability restricts its development in food industrial production. Here, the influences of a variety of external environmental conditions on the stability of β-carotene enriched zein-carboxymethyl chitosan (CMCS)-tea po...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125878
更新日期:2020-05-01 00:00:00
abstract::The bioavailability of anthocyanins from Aronia melanocarpa is limited by their high degradation rates and poor stability. One way to protect anthocyanins is to deliver them using amylopectin nanoparticles (APNPs). In this study, we used distilled water as the reaction system, and achieved the most stable formulation ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125687
更新日期:2020-05-01 00:00:00
abstract::Three bacterial glycogen branching enzymes (GBEs) having different branching characteristics were used to produce clustered amylopectin (CAP), and structure and functional properties of CAPs were intensively analyzed. Branch distributions of three CAPs varied from very short (DPn = 6.65) to medium (DPn = 14.1). Branch...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125972
更新日期:2020-05-01 00:00:00
abstract::In this paper, β-cyclodextrin (β-CD) supported on porous graphene nanohybrid (β-CDPG) was obtained by self-assembly of functionalized graphene nanosheets into a three-dimensional network in the presence of ascorbic acid via an in situ graphene oxide reduction and β-CD functionalization process during a hydrothermal re...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125747
更新日期:2020-05-01 00:00:00
abstract::This article aims to develop and validate a multivariate model for quantifying Robusta-Arabica coffee blends by combining near infrared spectroscopy (NIRS) and total reflection X-ray fluorescence (TXRF). For this aim, 80 coffee blends (0.0-33.0%) were formulated. NIR spectra were obtained in the wavenumber range 11100...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126953
更新日期:2020-04-30 00:00:00
abstract::In this work, zeolite imidazolate framework-8 (ZIF-8) functionalized magnetic graphene oxide (Fe3O4@APTES-GO/ZIF-8) was successfully synthesized and used as a novel adsorbent in magnetic solid-phase extraction (MSPE) for the determination of four triazole fungicides in water, honey and fruit juices. The main parameter...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126944
更新日期:2020-04-29 00:00:00
abstract::In this study, a novel, simple and economic vortex-assisted alcohol-based deep eutectic solvent microextraction (VA-DES-ME) procedure has been developed for the preconcentration of curcumin in food samples prior to its spectrophotometric determination. A alcohol-based-DES consists of betaine hydrochloride - glycerol (...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125933
更新日期:2020-04-25 00:00:00
abstract::Olive leaves extract (OLE) was spray-dried with maltodextrin (MD) or inulin (IN) to study the evolution of oleuropein (OE) during in vitro gastrointestinal digestion, its bioaccessibility and potential bioavailability. In the case of OLE-MD, OE was partially degraded in gastric and intestinal conditions; whereas in OL...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125976
更新日期:2020-04-25 00:00:00
abstract::Despite the extensive use of Polygonum chinense (PC) as a detoxifying ingredient of Chinese cool tea, the efficacy of different PC varieties remains underexplored. Herein, we compare the chemical profiles and antioxidant/anti-inflammatory activities of the aqueous extracts of two PC varieties, namely P. chinense var. ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125840
更新日期:2020-04-25 00:00:00
abstract::This study investigated the effects of natural high temperature in the field during grain filling stage on the morphological structure and physicochemical properties of rice starch. High natural field temperature during rice grain filling stage resulted in poor processing and appearance quality, higher gelatinization ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125817
更新日期:2020-04-25 00:00:00
abstract::The design of a novel and reliable plasmonic platform for detecting multiple chemical contaminants in the complex matrix is an exciting topic in the food industry. Herein, a high-performance surface-enhanced Raman scattering (SERS) two-dimensional (2D) nanodot array was designed through liquid-liquid interfacial self-...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125923
更新日期:2020-04-25 00:00:00
abstract::Shrimp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in nanoliposomes, prepared using ultrasonication (US) and microfluidization (MF) methods, to prevent oxidation during storage. Nanoliposomes prepared by US and MF were characterized based on particle size, structure and stability. The parti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125916
更新日期:2020-04-25 00:00:00
abstract::'Friar' plum (Prunus salicina Lindl.) fruit were transferred to shelf life (25 °C) following different storage periods at low (0 °C) or intermediate (5 °C) temperature. The earliest flesh reddening appeared in plums during shelf life removed after 28 d at 0 °C and 14 d at 5 °C, respectively, in comparison with turning...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125862
更新日期:2020-04-25 00:00:00
abstract::Chemical doping with heteroatoms was employed to prepare N,Cl co-doped fluorescent carbon dots (N,Cl-FCDs) which may be designed for the detection of tartrazine. Using urea as the N source and FeCl3 · 6H2O as the Cl source, N,Cl-FCDs were synthesized by hydrothermal method with carbon dots prepared from aloe. Compared...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125832
更新日期:2020-04-25 00:00:00
abstract::Lactoferrin (LF) and osteopontin (OPN), multifunctional proteins involved in cell proliferation, can form a complex. LF binds iron, whereas OPN binds calcium. We investigated whether iron- and calcium-binding influences complex formation and the pro-proliferation property of the LF-OPN complex, and the mechanism behin...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125919
更新日期:2020-04-25 00:00:00
abstract::Fourier-transform infrared (FTIR) spectroscopy was applied to predict the degree of hydrolysis (DH%) and weight-average molecular weight (Mw) in milk protein hydrolysates. Both DH% and Mw are important quality parameters of protein hydrolysates. Measuring these parameters and following their development during proteol...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125800
更新日期:2020-04-25 00:00:00