Search results: 536,340 results (approx.)

1. The roles of soluble poly and insoluble tannin in the enzymatic browning during storage of dried persimmon.

The roles of total soluble polyphenols (TSP) and insoluble tannins (IST) in the enzymatic browning during the storage of dried persimmon slices packaged by different methods was studied. The color evolution was comprehensively evaluated within 18 weeks of storage, as well as determination the...

Author(s) : Zhou Mo; Chen JiaXin; Bi JinFeng; Li Xuan; Xin Guang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366 ref.38

2. Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea.

It is a common belief in China that aging could improve the quality of white tea. However, the stored-induced compositional changes remain elusive. In this study, ten subsets of white tea samples, which had been stored for 1-, 2-, 3-, 4-, 5-, 6-, 7-, 10-, 11- and 13- years, were selected....

Author(s) : Zhao Feng; Chen MingJie; Jin Shan; Wang ShuYan; Yue WenJie; Zhang LiXiong; Ye NaiXing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

3. Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods.

Umami and aroma are important flavor qualities of edible mushrooms, and packaging can maintain or improve the flavor during storage. This study explored the effects of light-proof packaging (LPP), light-transparent packaging (LTP), vacuum light-proof packaging (VLPP), and vacuum light-transparent...

Author(s) : Feng Yao; Xin Guang; Wei YunYun; Xu HeRan; Sun LiBin; Hou ZhenShan; Sun BingXin

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

4. Botanical authentication of globe artichoke-containing foods: differentiation of Cynara scolymus by a novel HRM approach.

Cynara scolymus L., known as globe artichoke, is a medicinal plant widely used in plant food supplements (PFS) and herbal infusions due to its beneficial health properties. The high demand for artichoke-containing products can lead to adulteration practices. In this work, a real-time polymerase...

Author(s) : Grazina, L.; Batista, A.; Amaral, J. S.; Costa, J.; Mafra, I.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

5. Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil.

The chemical and thermal characteristics of goldenberry pomace oil (GPO) and goldenberry seed oil (GSO) were investigated. GPO and GSO contained high levels of unsaturated fatty acids (90.1% and 85.1%, respectively), and the major fatty acid was linoleic (62.0% and 72.8%, respectively)....

Author(s) : Embaby, H. E.; Miyakawa, T.; Hachimura, S.; Muramatsu, T.; Nara, M.; Tanokura, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

6. Development and validation of an extraction method using liquid chromatography-tandem mass spectrometry to determine patulin in apple juice.

Patulin (PAT) is a potent mycotoxin commonly found in apples and apple-based products such as juice, thus affecting global food safety. Therefore, development of fast and simple analytical methods to effectively control its contamination is of great importance. This study developed and validated a...

Author(s) : Silva, C. R. da; Simões, C. T.; Vidal, J. K.; Reghelin, M. A.; Almeida, C. A. A. de; Mallmann, C. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

7. Studies on the interactions of theaflavin-3,3'-digallate with bovine serum albumin: multi-spectroscopic analysis and molecular docking.

Tea cream, produced by interactions among tea ingredients, is undesirable in tea beverage industry. The interaction between bovine serum albumin (BSA) and theaflavin-3,3'-digallate (TFDG, an important component in tea cream and functional substance of black tea) was investigated by fluorescence...

Author(s) : Yu Xia; Cai XingHong; Li Shuang; Luo LiYong; Wang Jie; Wang Min; Zeng Liang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

8. Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method.

Biocomposite films based on soy protein isolate (SPI) and sunflower oil (SO) were fabricated using freeze drying (FDM) as an innovative approach to formulate a fairly easy-to-apply way, moreover, results were compared with the classic film production method (CM). In FDM, SPI edible film solutions...

Author(s) : Erdem, B. G.; Kaya, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

9. Comprehensive characterization of Lotus root polysaccharide-phenol complexes.

To explore the effects of phenolic binding on the structure and activity of lotus root polysaccharides (LRPs), five LRP-phenol complexes containing catechin (61.22 mg/g), gallic acid (9.37 mg/g), ferulic acid (29.28 mg/g), chlorogenic acid (83.80 mg/g) or caffeic acid (14.80 mg/g) were prepared via ...

Author(s) : Yi Yang; Tang HaoSu; Sun Ying; Xu Wei; Min Ting; Wang HongXun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

10. Identification of novel antihypertensive peptides from wine lees hydrolysate.

Enzymatic-assisted extraction using Flavourzyme® has been demonstrated to be a useful methodology to obtain wine lees (WL) enriched in phenolic compounds and with enhanced antihypertensive activity. Nevertheless, taking into account that Flavourzyme® possess proteolytic activity, the release of...

Author(s) : Bravo, F. I.; Mas-Capdevila, A.; López-Fernández-Sobrino, R.; Torres-Fuentes, C.; Mulero, M.; Alcaide-Hidalgo, J. M.; Muguerza, B.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

11. Effects of low frequency multi-mode ultrasound and it's washing solution's interface properties on freshly cut cauliflower.

This study investigated the effect of single and dual frequency ultrasound washing on freshly cut cauliflower, by pulsed and sweep frequency modes, with or without the addition of zinc acetate (ZA), tea saponin (TS) and ethanol (ET). Results showed that the surface microorganisms were efficiently...

Author(s) : Zhang Long; Yu XiaoJie; Yagoub, A. E. G. A.; Owusu-Ansah, P.; Wahia, H.; Ma HaiLe; Zhou CunShan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

12. Simultaneous and accurate screening of multiple genetically modified organism (GMO) components in food on the same test line of SERS-integrated lateral flow strip.

Herein, a surface-enhanced Raman scattering (SERS)-integrated LFS platform was developed for rapid and simultaneous screening of multiple genetically modified organism (GMO) components (promoter, codon, and terminator) in soybean. Research demonstrated that, on the same test line (T line) of single ...

Author(s) : Yao Li; Xu JianGuo; Cheng JiGui; Yao BangBen; Zheng Lei; Liu GuoDong; Chen Wei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

13. Safflomin A: a novel chemical marker for Carthamus tinctorius L. (Safflower) monofloral honey.

Monofloral safflower honey (MSH), produced from nectar of the medicinal Carthamus tinctorius L., has been shown with excellent nutritional value and biological activity. However, current MSH authenticity verification is insufficient. Herein, we fully characterized MSH from a metabolomic perspective ...

Author(s) : Zhao LiuWei; Ren CaiJun; Xue XiaoFeng; Lu HuanXian; Wang Kai; Wu LiMing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

14. Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments.

The aroma profiles of fresh flat peach juice (FPJ) samples obtained from four different cultivars (RP1), (ZLP), (RP18), and (ZP) were characterized by gas chromatography-Mass spectrometry-olfactometry (GC-MS-O). Totally, 32 aroma-active compounds in FPJs were identified by GC-MS-O and further...

Author(s) : Tan FengLing; Wang Peng; Zhan Ping; Tian HongLei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

15. Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages.

Millet Huangjiu (MHJ), a type of northern Huangjiu with a long history, has attracted considerable attention in China and East Asia for its unique flavor. To elucidate the changing course of aroma components during the fermentation process of MHJ, 15 MHJ samples prepared at different fermentation...

Author(s) : Ye YuTing; Wang LiXia; Zhan Ping; Tian HongLei; Liu JianShu

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

16. LC-MS/MS targeting analysis of terpenoid metabolism in Carya cathayensis at different developmental stages.

Terpenoid metabolism at different developmental stages of Carya cathayensis was elucidated based on LC-MS/MS analysis and multi-omics. Terpenoid metabolites 2-hydroxy-1,4-naphoquinone and 3-hydroxybenzoic acid reached the maximum at 105 days after pollination (DAP) (P2 stage). To reveal the complex ...

Author(s) : Zhang YuanYuan; Elam, E.; Ni ZhiJing; Zhang Fan; Thakur, K.; Wang ShaoYun; Zhang JianGuo; Wei ZhaoJun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

17. Preparation and characterization of corn flours with variable starch digestion.

Several grains such as wheat, rice, corn, oat, barley and rye are cultivated throughout the world. They are converted to variety of food products using a multitude of processing technologies to quench the growing organoleptic demands and consumers' preferences. Among them, corn, ranking third in...

Author(s) : Peng Yu; Yao TianMing; Xu Qin; Janaswamy, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

18. Structural elucidation of flavonoids from Shatianyu (Citrus grandis L. Osbeck) pulp and screening of key antioxidant components.

The Citrus genus is a good source of dietary flavonoids, which have many health benefits. As a representative citrus fruit, the flavonoids composition in Shatianyu (Citrus grandis L. Osbeck) pulp remains to be investigated. In the present study, 11 flavonoids were isolated and identified from...

Author(s) : Deng Mei; Jia XuChao; Dong LiHong; Liu Lei; Huang Fei; Chi JianWei; Ma Qin; Zhao Dong; Zhang MingWei; Zhang RuiFen

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

19. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão).

In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich...

Author(s) : Marques, B. C.; Rayo-Mendez, L. M.; Tadini, C. C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.37

20. Konjac glucomannan films with quasi-pasteurization function for tangerines preservation.

This study presents functional KCNGO films obtained by incorporating graphite carbon nitride (g-C3N4) and graphene oxide (GO) into the konjac glucomannan (KGM) matrix. The concept of quasi-pasteurization proposed in current work refers to the shorter time needed and lower sterilization temperature...

Author(s) : Ni YongSheng; Wang JingYao; Sun Jing; Wang JianLong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.35

21. Reflectance spectroscopy with operator difference for determination of behenic acid in edible vegetable oils by using convolutional neural network and polynomial correction.

A novel polynomial correction method, order-adaptive polynomial correction (OAPC), was proposed to correct reflectance spectra with operator differences, and convolutional neural network (CNN) was used to develop analysis model to predict behenic acid in edible oils. With application of OAPC, CNN...

Author(s) : Weng ShiZhuang; Chu ZhaoJie; Wang ManQin; Han KaiXuan; Zhu GongQin; Liu CunChuan; Li XinHua; Huang LinSheng

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.39

22. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: effect of protein complexation by pectin and small molecular surfactants.

The impact of different complexes on the properties of β-carotene-loaded emulsions was investigated by measuring the droplet size, encapsulation efficiency, droplet morphology, and physical stability. The photo and thermal stability of β-carotene and its bioaccessibility during digestion were also...

Author(s) : Guo Qing; Bayram, I.; Shu Xin; Su JiaQi; Liao WenYan; Wang Yuan; Gao YanXiang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.28

23. Effect of pulsating microwave treatment on wheat parboiling: comparative assessment and structural characterization.

The current study focusses on investigating the impact of pulsating microwave (MW) treatment to develop an efficient wheat parboiling method through comparative assessment with conventional parboiling. Three independent variables i.e., MW power level, effective treatment time, and pulsating mode...

Author(s) : Anjali Khuntia; Panda, B. K.; Shrivastava, S. L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.46

24. Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network.

The impact of endogenous wheat lipids on thermal characteristics, mixing behavior, non-linear rheological properties of gluten was studied to explore the contribution of wheat lipids to viscoelastic behavior of gluten under large processing deformations. Thermal analysis indicated higher...

Author(s) : Yazar, G.; Kokini, J. L.; Smith, B.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.40

25. Effects of treatment methods on the formation of resistant starch in purple sweet potato.

In order to determine the mechanisms underlying resistant starch formation, three treatments were used to prepare resistant starch from purple sweet potato. The resistant starch yield, amylose content, chain length distribution, thermal properties, and crystal structure were determined, and the...

Author(s) : Sun HongRui; Fan JieYing; Tian ZhiGang; Ma LinYuan; Meng Yue; Yang ZhiQiang; Zeng XianPeng; Liu XiangYing; Kang LiNing; Nan Xiping

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.39