abstract：:Here we demonstrate a novel phage-magnetic-chemiluminescent enzyme immunoassay (P-MCLEIA) for detection of zearalenone (ZEN). The P-MCLEIA was more efficient than conventional ELISA through several improvements. In the P-MCLEIA, magnetic nanoparticles were replaced of microplates as solid phases to reduce the whole in...

journal_title：Food chemistry

authors： Liu R,Shi R,Zou W,Chen W,Yin X,Zhao F,Yang Z

更新日期：2020-04-24 00:00:00

abstract：:Fruit powders can become a new and innovative direction of using the potential of Japanese quince (JQ) fruit in an affordable form. Therefore, physical (dry matter, true and bulk density, porosity and color) and chemical parameters of JQ juice powders obtained by using different carrier agents and drying techniques we...

journal_title：Food chemistry

authors： Turkiewicz IP,Wojdyło A,Tkacz K,Lech K,Michalska-Ciechanowska A,Nowicka P

更新日期：2020-04-18 00:00:00

abstract：:Pectin has several purposes in the food and pharmaceutical industry making its quantification important for further extraction. Current techniques for pectin quantification require its extraction using chemicals and producing residues. Determination of pectin content in orange peels was investigated using near infrare...

journal_title：Food chemistry

authors： Badaró AT,Garcia-Martin JF,López-Barrera MDC,Barbin DF,Alvarez-Mateos P

更新日期：2020-04-18 00:00:00

abstract：:A simple and low-cost multipurpose analytical method using HPLC-UV-DAD was developed and validated, following international guidelines, for the determination of six synthetic food dyes: Tartrazine, Sunset Yellow, Amaranth, Allura Red, Indigotine, and Brilliant Blue. The method required a simple sample preparation step...

journal_title：Food chemistry

authors： Maria de Souza Santos Cheibub A,Silva Bahiense de Lyra E,Jardim Alves B,Andrade Donagemma R,Duarte Pereira Netto A

更新日期：2020-04-15 00:00:00

abstract：:During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures to mimic and accelerat...

journal_title：Food chemistry

authors： Coelho E,Azevedo M,Teixeira JA,Tavares T,Oliveira JM,Domingues L

更新日期：2020-04-15 00:00:00

abstract：:Interactions between bile acids and plant-based materials, and the related feedback mechanisms in enterohepatic circulation, have been considered targets for lowering cholesterol. This study aimed to identify lupin compounds that interact with primary bile acids on molecular level. Lupin cotyledons were fractionated a...

journal_title：Food chemistry

authors： Naumann S,Schweiggert-Weisz U,Eisner P

更新日期：2020-04-09 00:00:00

abstract：:In recent years, much analysis has been carried out regarding the chemical compositions of nonalcoholic and alcoholic beverages. However, no study has ever considered the compositional pitfalls inherent in such studies, which may lead to arbitrary results. Two approaches were compared in this paper, compositional data...

journal_title：Food chemistry

authors： Templ M,Templ B

更新日期：2020-04-06 00:00:00

abstract：:Cabbag has been considered as one of attractive raw materials for dehydrated vegetables owing to high nutrient value. However, information about how drying methods affect the physicochemical properties of cabbage is limited. In present study, segmented cabbages were subjected to freeze drying (FD), hot air drying (HAD...

journal_title：Food chemistry

authors： Xu Y,Xiao Y,Lagnika C,Li D,Liu C,Jiang N,Song J,Zhang M

更新日期：2020-03-30 00:00:00

abstract：:In this study, we extracted exopolysaccharides from Pythium arrhenomanes and purified them to obtain three polysaccharides (PEPS-1, PEPS-2, PEPS-3). The composition of these polysaccharides was determined. PEPS-2 and PEPS-3 showed outstanding antioxidant activities. PEPS-2 was chosen as a polysaccharide-based coating ...

journal_title：Food chemistry

authors： Yuan Z,Shi Y,Cai F,Zhao J,Xiong Q,Wang Y,Wang X,Zheng Y

更新日期：2020-03-30 00:00:00

abstract：:Developing food structures that combine material properties from two or three components is intriguing as well as challenging. This study reports a simple technique for co-solvation of two hydrophobic biopolymers in a neutral aqueous solution. The process suspended rice proteins (RPs) and shellac at pH 12 with a one-s...

journal_title：Food chemistry

authors： Wang T,Yang Y,Feng W,Wang R,Chen Z

更新日期：2020-03-30 00:00:00

abstract：:Normand cull-cows received a diet enriched in n-3 polyunsaturated fatty acids (PUFA), known to enhance nutritional quality, but to decrease beef lipid stability. Half of the cows received a supplementation of vitamin E and plant extracts rich in polyphenols during the finishing period. Half of each feeding group was s...

journal_title：Food chemistry

authors： Delosière M,Durand D,Bourguet C,Terlouw EMC

更新日期：2020-03-30 00:00:00

abstract：:Electrochemistry of carotenoids has attracted a lot of interest because it provides an understanding of their oxidative properties. We report the application of electrochemistry in the analysis of carotenoids. Voltammetry of microdroplets immobilized on paraffin impregnated graphite electrode in 0.1 mol dm-3 HClO4 and...

journal_title：Food chemistry

authors： Čižmek L,Komorsky-Lovrić Š

更新日期：2020-03-30 00:00:00

abstract：:Simultaneous determination of multiclass illegal dyes possessing different chemical properties is difficult. By using LC-MS/MS via negative/positive ion switching mode, an efficient and fast multi-residual method for simultaneous determination of multiclass 52 illegal dyes with different acidic-basic properties in foo...

journal_title：Food chemistry

authors： Hu Z,Qi P,Wang N,Zhou QQ,Lin ZH,Chen YZ,Mao XW,Jiang JJ,Li C

更新日期：2020-03-30 00:00:00

abstract：:Plant cell walls are complex structures that are modified throughout development. They are a major contributor to the properties of plant structure and act as barriers against pathogens. The primary cell walls of plants are composed of polysaccharides and proteins. The polysaccharide fraction is divided into component...

journal_title：Food chemistry

authors： Uluisik S,Seymour GB

更新日期：2020-03-30 00:00:00

abstract：:Physico-chemical instability is a damaging defect that can occur in clear bottled beverages leading to the formation of haze. In a previous study, we showed the presence of proteins in haze gathered from apple juices. For the first time, proteomics was used to sequence and identify four pathogenesis-related proteins (...

journal_title：Food chemistry

authors： Millet M,Poupard P,Guilois-Dubois S,Poiraud A,Fanuel M,Rogniaux H,Guyot S

更新日期：2020-03-30 00:00:00

abstract：:This study considered the effect of low energy microwave assisted freezing (MAF) on freezing time and quality attributes (microstructure, texture, drip loss and colour) of apple and potato. MAF of apples and potatoes was performed by applying constant microwave (MW) power (167 W/kg) and pulsed MW power (500 and 667 W/...

journal_title：Food chemistry

authors： Jha PK,Chevallier S,Xanthakis E,Jury V,Le-Bail A

更新日期：2020-03-30 00:00:00

abstract：:Innovative chemometric approaches by NMR and LC-MS data fusion (multiblock analysis) and decomposition of the GC-MS raw data by PARADISe were applied to evaluate the influence of thermal and non-thermal processing on the composition of cashew apple juices. Comparative investigations by Principal Component Analysis (PC...

journal_title：Food chemistry

authors： Alves Filho EG,Silva LMA,Wurlitzer NJ,Fernandes FAN,Fonteles TV,Rodrigues S,de Brito ES

更新日期：2020-03-30 00:00:00

abstract：:Our previous study indicated that nanocomposite packaging material (Nano-PM) containing nano-Ag, nano-TiO2, nano-SiO2 and nanoattapulgite alleviated postharvest senescence of Flammulina velutipes by regulating respiration and energy metabolism. In this study, extracellular ATP (eATP) and programmed cell death (PCD) we...

journal_title：Food chemistry

authors： Shi C,Wu Y,Fang D,Ma N,Mariga AM,Hu Q,Yang W

更新日期：2020-03-30 00:00:00

abstract：:For the first time, polyaldehyde kefiran was applied to immobilize the pectinase on the glass bead and the finding was compared with free enzyme. Polyaldehyde kefiran, produced by periodate oxidation of kefiran, showed an aldehyde content of 23.6 ± 0.9% that was confirmed by FTIR. The results showed although the optim...

journal_title：Food chemistry

authors： Hosseini SS,Khodaiyan F,E Mousavi SM,Azimi SZ,Gharaghani M

更新日期：2020-03-30 00:00:00

abstract：:The oil-absorption behavior of native maize starch (NMS) during frying was investigated in the presence or absence of pullulan (PUL) using a LF-NMR method. The morphology, long-range order, short-range order, and thermal properties of fried NMS-PUL mixtures were further evaluated using SEM, XRD, ATR-FTIR, and DSC, res...

journal_title：Food chemistry

authors： Chen L,McClements DJ,Zhang Z,Zhang R,Bian X,Jin Z,Tian Y

更新日期：2020-03-30 00:00:00

abstract：:Reducing sugars can react with 1-phenyl-3-methyl-5-pyrazolone (PMP) to form sugar-PMP derivatives, which can be detected by HPLC-UV or HPLC-DAD due to their high UV absorbance at 248 nm. Six different sugars were synthesized with PMP with aid of response surface methodology (RSM), by which the parameters of the synthe...

journal_title：Food chemistry

authors： Wang W,Chen F,Zheng F,Russell BT

更新日期：2020-03-30 00:00:00

abstract：:This work was to develop a cost-effective and sustainable method which included metal chelate ionic liquid-based aqueous two-phase flotation (IL-based ATPF) and a two-step precipitation process for purifying bromelain from pineapple. Firstly, the metal chelate IL-based ATPF with a copper chelate-functionalized thermos...

journal_title：Food chemistry

authors： Han J,Cai Y,Wang L,Mao Y,Ni L,Wang Y

更新日期：2020-03-30 00:00:00

abstract：:A novel fluorescent nanoprobe was for the first time developed for the efficient detection of ferrocyanide ions ([Fe(CN)6]4-) based on nitrogen (N), sulfur (S) and chlorine (Cl) co-doped carbon nanoparticles (N,S,Cl-CNPs). The N,S,Cl-CNPs were fabricated through a simple and ultrafast acid-base neutralization method. ...

journal_title：Food chemistry

authors： Hu Q,Pan Y,Gong X,Rao SQ,Xiao L,Liu L,Yang ZQ

更新日期：2020-03-05 00:00:00

abstract：:Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape juice and wine from Tempranillo blanco. The aim was to study the effect of foliar application of a seawee...

journal_title：Food chemistry

authors： Gutiérrez-Gamboa G,Garde-Cerdán T,Rubio-Bretón P,Pérez-Álvarez EP

更新日期：2020-03-05 00:00:00

abstract：:This study investigated the effects of drought stress on Chinese cabbage (Chcab) by measuring plant growth responses, total antioxidant enzyme activities, the contents of bioactive compounds including glucosinolates (GLS, aliphatic and indolic), and binding with human serum albumin (HSA). Forty-day-old Chinese cabbage...

journal_title：Food chemistry

authors： Shawon RA,Kang BS,Lee SG,Kim SK,Ju Lee H,Katrich E,Gorinstein S,Ku YG

更新日期：2020-03-05 00:00:00

abstract：:Grape seed maturation involves the gradual oxidation of tannins, decreasing excessive bitterness and astringency in wine. In cool climates, this process is limited by the short growing season, affecting wine quality. A "freeze-thaw" treatment on seeds of red vinifera cultivars at veraison and harvest was used to evalu...

journal_title：Food chemistry

authors： VanderWeide J,Forte A,Peterlunger E,Sivilotti P,Medina-Meza IG,Falchi R,Rustioni L,Sabbatini P

更新日期：2020-03-05 00:00:00

abstract：:The aim of this work was to analyse the hypotensive effect of amaranth protein/peptides on spontaneously hypertensive rats (SHR). The mechanism of action of these peptides was studied in vivo and ex vivo. We also tested the effect of protection against gastrointestinal digestion (GID) exerted by an O:W emulsion on the...

journal_title：Food chemistry

authors： Suárez S,Aphalo P,Rinaldi G,Añón MC,Quiroga A

更新日期：2020-03-05 00:00:00

abstract：:There has been increasing recent concern about the agricultural use of organophosphorus pesticides. A rapid and sensitive fluorescence assay for the detection of three organophosphorus pesticides has therefore been developed using 6-carboxy-fluorescein labeling aptamer as the probe and functionalized magnetic nanopart...

journal_title：Food chemistry

authors： Jiang M,Chen C,He J,Zhang H,Xu Z

更新日期：2020-03-01 00:00:00

abstract：:Phosphate fertilisation affects the growth, development and quality of Tartary buckwheat. In this study, the effect of different phosphorus levels, including 0, 15, 75, and 135 kg/ha (non-, low-, medium-, and high-phosphorus levels, respectively), on the characteristics of starch from Tartary buckwheat were investigat...

journal_title：Food chemistry

authors： Zhang W,Yang Q,Xia M,Bai W,Wang P,Gao X,Gong X,Feng B,Gao L,Zhou M,Gao J

更新日期：2020-03-01 00:00:00

abstract：:The verification of the geographical origin of extra virgin (EVOO) and virgin olive oil (VOO) is crucial to protect consumers from misleading information. Despite the large number of studies performed, specific markers are still not available. The present study aims to evaluate sesquiterpene hydrocarbons (SHs) as mark...

journal_title：Food chemistry

authors： Quintanilla-Casas B,Bertin S,Leik K,Bustamante J,Guardiola F,Valli E,Bendini A,Toschi TG,Tres A,Vichi S

更新日期：2020-03-01 00:00:00

abstract：:Zearalenone (ZEN) is one of the most widely distributed harmful mycotoxins produced by Fusarium species, especially deposited in corn oil. In this study, we systematically tracked the changes of ZEN in the refining of corn oil, and especially during neutralization process. An alkali neutralization process could remove...

journal_title：Food chemistry

authors： Ma CG,Wang YD,Huang WF,Liu J,Chen XW

更新日期：2020-03-01 00:00:00

abstract：:This study aimed to develop an alternative method named state diagram to identify boundary formation pH for complex coacervates between pea protein isolate (PPI) and sugar beet pectin (SBP) at concentrated solutions (~2.0 wt%). The effects of pH (7-2) and PPI-SBP mixing ratios (1:1-20:1) on coacervates formation were ...

journal_title：Food chemistry

authors： Lan Y,Ohm JB,Chen B,Rao J

更新日期：2020-03-01 00:00:00

abstract：:We evaluated the correlation between the interfacial characteristics of solid lipid nanoparticles (SLNs) and the interfacial/colloidal stability of SLN-stabilized emulsions. Herein, the interfacial properties of SLNs, particularly the surface load (Γs) of emulsifiers, were tuned by controlling the type/concentration o...

journal_title：Food chemistry

authors： Lim H,Jo M,Ban C,Choi YJ

更新日期：2020-02-15 00:00:00

abstract：:This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% (T1) and 1.2% along with PEF processing (T2). A significant (p < 0.05) effect of PEF was observed...

journal_title：Food chemistry

authors： Bhat ZF,Morton JD,Mason SL,Bekhit AEA

更新日期：2020-02-15 00:00:00

abstract：:During the mashing process for brewing beer, incomplete degradation of arabinoxylan in barley malt may cause an intense filterability problem. The present study cloned a putative arabinofuranosidase (AnAbf), one of the debranching enzymes, from Aspergillus niger, to explore its application for improving filterability....

journal_title：Food chemistry

authors： Li X,Xie X,Liu J,Wu D,Cai G,Lu J

更新日期：2020-02-01 00:00:00

abstract：:Flakes are an assortment of grain products mainly consumed for breakfast. Most of them are important source of nutrients including minerals. Twenty commercial flakes from different raw materials were included in this study, both gluten (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat, corn, quinoa, mil...

journal_title：Food chemistry

authors： Kiewlicz J,Rybicka I

更新日期：2020-02-01 00:00:00

abstract：:Grapes are known to contain high quantity of polyphenolic compounds, including caffeic, coumaric and ferulic acids esterified with tartaric acid, to yield caftaric, coutaric and fertaric acids, respectively. These acids are more abundant in unripe grapes, which can be processed into verjuice, a product that shows intr...

journal_title：Food chemistry

authors： Honisch C,Osto A,Dupas de Matos A,Vincenzi S,Ruzza P

更新日期：2020-02-01 00:00:00

abstract：:Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation process were analyzed. The fruits were: cherry, raspberry, peach, apricot, grape, plum, orange and apple. Antioxidant activity, total polyphenols and flavonoids...

journal_title：Food chemistry

authors： Nardini M,Garaguso I

更新日期：2020-02-01 00:00:00

abstract：:The distributions of total soluble solids, pectins, the sum of polyphenolic and terpenoid compounds as well as the antioxidative potency of fruit and their parts, such as peel, flesh, and seeds of Saskatoon berry genotypes are presented in this work. The contents of individual bioactive compounds of in this fruit frac...

journal_title：Food chemistry

authors： Lachowicz S,Seliga Ł,Pluta S

更新日期：2020-02-01 00:00:00

abstract：:Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by Botryosphaeria dothidea. The results showed that MeJA treatment significantly reduced the diameter of lesions after inoculation with B. dothidea. This t...

journal_title：Food chemistry

authors： Pan L,Zhao X,Chen M,Fu Y,Xiang M,Chen J

更新日期：2020-02-01 00:00:00