Search results: 546,714 results (approx.)

1. Production and characterization of a new mango distilled beverage.

The large scale of mango production allows for the application of immediate technologies to minimize post-harvest losses and add even more value to the fruit chain. As a consequence of feasible applications, the production of alcoholic beverages through fermentation and distillation has been...

Author(s) : Oliveira, P. N. de; Alcarde, A. R.; Bortoletto, A. M.; Abud, A. K. de S.; Oliveira Junior, A. M. de

Publisher : Universidade de Sao Paulo, Campus "Luiz de Queiroz" (ESALQ), Piracicaba, Brazil

Journal article : Scientia Agricola 2022 Vol.79 No.1 ref.39

2. Preparation and characterization of nanoparticles from field pea starch by batch versus continuous nanoprecipitation techniques.

Starch nanoparticles (SNPs) were produced by batch nanoprecipitation (BNP) and continuous techniques such as flash nanoprecipitation (FNP) and microfluidic nanoprecipitation (MNP). Water and absolute ethanol were used as solvent (S) and antisolvent (AS), respectively, while they can be mixed either ...

Author(s) : Dong HongMin; Zhang Qing; Gao Jun; Chen LingYun; Vasanthan, T.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.122 ref.40

3. Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment.

Sago starch is an underutilized starch due to its low functionality in the formulation of food products. Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. The sago starch was treated by microwave heat...

Author(s) : Mohd Alhafiizh Zailani; Hanisah Kamilah; Ahmad Husaini; Seruji, A. Z. R. A.; Shahrul Razid Sarbini

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.122 ref.48

4. Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: roles of electrophoretic and polarization effects.

This study aimed to investigate the effect of moderate electric field (MEF, 0-10 V/cm, 50 Hz) on the glucoamylase-catalyzed hydrolysis of corn starch. The underlying mechanism was explored by monitoring changes in the hydrolysis rate, glucoamylase activity, substrate structure, temperature...

Author(s) : Li DanDan; Wu ZhengZong; Wang Pei; Xu EnBo; Cui Bo; Han YongBin; Tao Yang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.122 ref.42

5. Molecular basis of the formation and removal of fruit astringency.

Astringency is a dry puckering mouthfeel mainly generated by the binding of tannins with proteins in the mouth. Tannins confer benefits such as resistance to biotic stresses and have antioxidant activity, and moderate concentrations of tannins can improve the flavor of fruits or their products....

Author(s) : Wu Wei; Zhu QingGang; Wang WenQiu; Grierson, D.; Yin XueRen

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.122

6. Integrated approach for the analysis of neonicotinoids in fruits and food matrices.

We searched for five neonicotenoids (namely acetamiprid, clothianidin, imidacloprid, thiacloprid and thiamethoxam) in 67 samples of fruits, leaves, pollen and honey via HPLC-MS by employing QueChERs for extraction and purification. Clothianidin was never detected, while imidacloprid was identified...

Author(s) : Calza, P.; Guarino, B.; Bello, F. dal; Dioni, A.; Bergero, M.; Medana, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.32

7. Improved effect of flaxseed gum on the weakened gelling properties of myofibrillar protein induced by catechin.

The effect of flaxseed gum (FG) on the weakened gelling properties of myofibrillar proteins (MP) induced by catechin was investigated. Different levels of FG and catechin were incorporated into MP and the chemical changes of MP were studied; MP emulsions and gels with different levels of FG and...

Author(s) : Jia Na; Lin ShiWen; Zhang FengXue; Zheng DuoDuo; Liu DengYong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.31

8. Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties.

Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of...

Author(s) : Luz, S. R. da; Villanova, F. A.; Rockembach, C. T.; Ferreira, C. D.; Dallagnol, L. J.; Monks, J. L. F.; Oliveira, M. de

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.47

9. Regulatory effect of root restriction on aroma quality of Red Alexandria grape.

To systematically study the impact of root restriction (RR) on the aroma quality of grape berry, in this study, free and bound compounds were investigated in 'Red Alexandria' grape skin and pulp produced with and without RR during development and ripening. Compared with the control, RR advanced the ...

Author(s) : Wu YuSen; Li Bo; Li XiangYi; Wang Lei; Zhang WenWen; Duan ShuYan; Wang ShiPing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.31

10. Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties.

Non-thermal plasma has increasingly been used for surface modification of various materials as a novel green technology. In this study, we prepared potato starch nanocrystals (SNCs) assisted by dielectric barrier discharge plasma technology and investigated its multiscale structure, physicochemical ...

Author(s) : Shen HuiShan; Ge XiangZhen; Zhang Bo; Su ChunYan; Zhang Qian; Jiang Hao; Zhang GuoQuan; Yuan Li; Yu XiuZhu; Li WenHao

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.29

11. A review on the fate of phenolic compounds during malting and brewing: technological strategies and beer styles.

This review provides an overview on the influence of malting and brewing on the overall phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley malt and can be found in free and bound forms, in concentrations up to 50% lower comparing to sweet wort. The use of...

Author(s) : Carvalho, D. O.; Guido, L. F.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.91

12. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene.

In alginate-based emulsion gels containing protein-coated droplets, pH can influence the gelation mechanism of alginate gels, and the interactions between alginate molecules and protein-coated droplets, and thus properties of emulsion gels. This study investigated the impact of pH 3-7 on the...

Author(s) : Lin DuanQuan; Kelly, A. L.; Miao Song

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

13. Selenium in Brazil nuts: an overview of agronomical aspects, recent trends in analytical chemistry, and health outcomes.

Se is an essential element in mammals. We review how its bioavailability in soil and the ability of plants to accumulate Se in foods depends on the soil Se profile (including levels and formats), besides to describe how the various selenoproteins have important biochemical functions in the body and ...

Author(s) : Alcântara, D. B.; Dionísio, A. P.; Artur, A. G.; Silveira, B. K. S.; Lopes, A. F.; Guedes, J. A. C.; Luz, L. R.; Nascimento, R. F.; Lopes, G. S.; Hermsdorff, H. H. M.; Zocolo, G. J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.119

14. Development of a fully water-dilutable mint concentrate based on a food-approved microemulsion.

Mentha spicata L. disappears in winter. The lack of fresh mint during the cold season can be a limiting factor for the preparation of mint tea. A fresh taste source that can be kept during winter is mint essential oil. As the oil is not soluble in water, a food-approved, water-soluble essential oil ...

Author(s) : Benkert, C.; Freyburger, A.; Huber, V.; Touraud, D.; Kunz, W.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.41

15. Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: a dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.

Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological...

Author(s) : Pittari, E.; Piombino, P.; Andriot, I.; Cheynier, V.; Cordelle, S.; Feron, G.; Gourrat, K.; Quéré, J. L. le; Meudec, E.; Moio, L.; Neiers, F.; Schlich, P.; Canon, F.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.41

16. A novel multi-layer prediction approach for sweetness evaluation based on systematic machine learning modeling.

Nowadays, computational approaches have drawn more and more attention when exploring the relationship between sweetness and chemical structure instead of traditional experimental tests. In this work, we proposed a novel multi-layer sweetness evaluation system based on machine learning methods. It...

Author(s) : Yang ZhengFei; Xiao Ran; Xiong GuoLi; Lin QinLu; Liang Ying; Zeng WenBin; Dong Jie; Cao DongSheng

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

17. NMR structural elucidation of dehydrodimers resulting from oxidation of 5-O-caffeoylquinic acid in an apple juice model solution.

During apple juice and cider-making processes, phenolic compounds undergo enzymatic oxidation. 5-O-caffeoylquinic acid (CQA) is one of the major hydroxycinnamic acid derivatives and it is the preferential substrate for polyphenol oxidase (PPO) in apple juices. Consequently, CQA dehydrodimers (MW...

Author(s) : Castillo-Fraire, C. M.; Pottier, S.; Bondon, A.; Salas, E.; Bernillon, S.; Guyot, S.; Poupard, P.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.16

18. The interaction between bovine serum albumin and [6]-,[8]- and [10]-gingerol: an effective strategy to improve the solubility and stability of gingerol.

In this study, the binding mechanism between bovine serum albumin (BSA) and three gingerols ([6]-, [8]- and [10]-gingerol) was evaluated to explore an effective strategy for improving solubility and stability of gingerols. The fluorescence analysis suggested gingerols could bind with BSA to form a...

Author(s) : Zhong Li; Wang Rui; Wen QinHui; Li Jian; Lin JiaWei; Zeng XinAn

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

19. Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines.

Varietal thiols are important wine aroma compounds that are generally less abundant in red wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was applied to Shiraz winemaking and compared with conventional crushing (NOACE) to examine the effects on varietal thiol...

Author(s) : Wang XingChen; Capone, D. L.; Kang WenYu; Roland, A.; Jeffery, D. W.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.43

20. Could environmental effect overcome genetic? A chemometric study on wheat volatiles fingerprint.

A deeper knowledge of the causes of volatile organic compounds (VOCs) variance in wheat is crucial for quality improvement and control of its derivatives. The VOCs profile of common and durum wheat kernels grown in different fields sited at different altitudes over two years was analysed and 149...

Author(s) : Flaviis, R. de; Mutarutwa, D.; Sacchetti, G.; Mastrocola, D.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.26

21. Revisiting the use of pectinases in enology: a role beyond facilitating phenolic grape extraction.

With the objective of improving both the extraction of phenolic compounds from grapes and their maintenance in the final wine, we compared the effect of favoring phenolic extraction with a pectolytic-based maceration enzyme with that of favoring both phenolic extraction and the partial elimination...

Author(s) : Osete-Alcaraz, A.; Gómez-Plaza, E.; Pérez-Porras, P.; Bautista-Ortín, A. B.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.41

22. Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles.

White wheat salted noodles containing oats have a slower digestion rate those without oats, with potential health benefits. Oat β-glucan may play an important role in this. Effects of sheeting and shearing during noodle-making and subsequent cooking on β-glucan concentration, solubility, molecular...

Author(s) : Nguyen, T. T. L.; Flanagan, B. M.; Tao KeYu; Ni DongDong; Gidley, M. J.; Fox, G. P.; Gilbert, R. G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.43

23. Heat-induced denaturation and aggregation of protein in quinoa (Chenopodium quinoa Willd.) seeds and whole meal.

Physical barriers hinder about 20-25% of the protein from being extracted from whole meal. Heat-induced denaturation and aggregation of protein in quinoa seeds and in whole meal was investigated. Maximally 37% of the protein in seeds covalently aggregate when boiling for 15 min. Although embryonic...

Author(s) : Vondel, J. van de; Lambrecht, M. A.; Delcour, J. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.30

24. HPLC-potentiometric method for determination of biogenic amines in alcoholic beverages: a reliable approach for food quality control.

Determination of ten biogenic amines in alcoholic beverages by HPLC coupled to a potentiometric detector for food quality control is herein presented. Biogenic amines were separated by ion-pair chromatography on a C18 column using a gradient mobile phase of acetic acid, acetonitrile, and...

Author(s) : Gil, R. L.; Amorim, C. G.; Montenegro, M. C. B. S. M.; Araújo, A. N.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

25. Revisiting the mechanism responsible for the light-struck flavor in white wines and Champagnes.

The mechanism responsible for the appearance of the light-struck fault upon exposure of white wines and Champagnes to natural or artificial light is examined in light of new experiments involving methionine analogues. The latter show that the formation of volatile sulfur species upon irradiation of ...

Author(s) : Furet, A.; Sicello, A.; Guillemat, B.; Absalon, C.; Langleron, E.; Bassani, D. M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.27