Search results: 66,530 results (approx.)

1. Valorisation of the industrial hybrid carrageenan extraction wastes using eco-friendly treatments.

The goal of this paper is the valorisation of the Chondrus crispus (Rhodophyta) wastes generated during the industrial extraction of hybrid carrageenan using microwave technology of a temperature range from 140 to 200°C, using water as a solvent. Mineral and phenolic content, antioxidant capacity...

Author(s) : Bianchi, A.; Sanz, V.; Domínguez, H.; Torres, M. D.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.122 ref.57

2. A highly selective fluorescence nanosensor based on the dual-function molecularly imprinted layer coated quantum dots for the sensitive detection of diethylstilbestrol/cypermethrin in fish and seawater.

The surface molecularly imprinted layer coated CdSe/CdS/ZnS quantum dots (MIP-CdSe/CdS/ZnS QDs) was developed and utilized as the selective optosensing materials of the fluorescence nanosensor to diethylstilbestrol (DES) and cypermethrin (CYP), respectively. The surface morphology, functional group ...

Author(s) : Zhang RongRong; Li XunJia; Sun AiLi; Song SuQuan; Shi XiZhi

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.132 ref.36

3. Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen Tilapia (Oreochromis niloticus).

The objectives of this study were to study the quality changes (ice crystal morphology, Ca2+-ATPase activity, total sulfhydryl [SH] content, intrinsic fluorescence intensity [IFI], and K value [freshness determination]) of tilapia at different storage temperatures for 112 days, and kinetic models...

Author(s) : Wang HongLi; Zheng Yao; Shi WenZheng; Wang XiChang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.44

4. Physicochemical, digestive and rheological properties of protein from tuna by subcritical dimethyl ether: focus on process-related indexes.

The process-related physicochemical, digestive and rheological properties of protein prepared by subcritical dimethyl ether extraction (SDEE) were comprehensively investigated and compared with those obtained by pH-shift, to study the industrial potential of SDEE. Two different materials from tuna...

Author(s) : Fang YiZhou; Huang QianFei; Lin YunZhuoYa; Ge Hang; Huang GuangRong; Jiang Han

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.35

5. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying.

This study investigated the effects of different reheating methods (microwave, water boiling, steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic nose and electronic tongue results showed that microwave could better maintain the original odor and taste...

Author(s) : Luo XiaoYing; Xiao ShuTing; Ruan QiuFeng; Gao Qin; An YueQi; Hu Yang; Xiong ShanBai

Publisher : Elsevier Ltd, Oxford, UK

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

6. A comprehensive review on the assessment of the quality and authenticity of the sturgeon species by different analytical techniques.

The sturgeon species are related to a food delicacy and are known for their rich nutritive properties that are essential for human health since prehistoric times. The intensive decline in wild sturgeon populations has led to an increase of the farmed and hybrid species in aquaculture production....

Author(s) : Vilkova, D.; Chèné, C.; Kondratenko, E.; Karoui, R.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part B ref.57

7. Ultrasensitive lateral flow immunoassay of phycotoxin microcystin-LR in seafood based on magnetic particles and peroxidase signal amplification.

In this study, an immunochromatographic test system for the ultrasensitive and rapid detection of the highly toxic phycotoxin microcystin-leucine-arginine (MC-LR) has been developed. The lateral flow immunoassay (LFIA) is based on an indirect competitive format with the use of magnetic particles...

Author(s) : Hendrickson, O. D.; Zvereva, E. A.; Zherdev, A. V.; Dzantiev, B. B.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part B ref.44

8. Effects of sorbitol, vacuum packaging and SVC treatment on the microbiota changes and quality of russian sturgeon (Acipenser gueldenstaedti).

The effects of 10% sorbitol solution (w/v), vacuum packaging and sous-vide cooking (SVC) treatment on the microbial community composition and quality of Russian sturgeon fillets stored at 4°C were researched over 12 days in this study. The combination of sorbitol solution and SVC had a beneficial...

Author(s) : Chai TingTing; Chen YueWen; He FanYu; Jiao Rui; Cai WenQiang; Dong XiuPing; Liu FeiJian; Ren ShaoTian

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part A ref.51

9. Quantification and risk assessment of pyrethroid residues in seafood based on nanoparticle-extraction approach.

Seafood is a good source of essential nutrients, but the presence of pyrethroid contaminants may pose risks to consumers' health and its intricate matrices obstruct chemical hazard detection. In this study, a method for detecting residues of four pyrethroids (cypermethrin, deltamethrin, permethrin, ...

Author(s) : Wongmaneepratip, W.; Leong, M.; Yang HongShun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part A ref.38

10. Something fishy is cooking - a survey of 11- to 13-year-old Danish children's self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish.

Danish children aged 10 to 17 consume only one-third of the officially recommended amount of fish. Little is known about Danish children's perception of fish, their knowledge and skills in relation to preparing and cooking fish nor their status of food neophilia, or the relationship between these...

Author(s) : Højer, R.; Bom Frøst, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.93

11. Identification of black sturgeon caviar pigment as eumelanin.

Reported herein is the purification of the pigment of black sturgeon caviar and its unambiguous identification as a typical eumelanin by means of chemical degradation coupled with electron paramagnetic resonance (EPR) evidence. HPLC and LC-MS analysis of oxidative degradation mixtures revealed the...

Author(s) : Panzella, L.; Benning, K.; Nesbeth, D. N.; Setaro, B.; D'Errico, G.; Napolitano, A.; D'Ischia, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.373 No.Part B ref.42

12. Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein.

The aroma and taste of Procambarus clarkii (Girard, 1852) fed with different dietary protein were investigated by E-tongue and gas chromatography-ion migration spectrometry (GC-IMS) after cooking. The results showed that dietary protein sources had no significant growth performance. Nevertheless,...

Author(s) : Xu XiaoDi; Sun CunXin; Liu Bo; Zhou QunLan; Xu Pao; Liu MingYang; Wang AiMin; Tian HongYan; Luo WeiZhu; Jiang Qing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.373 No.Part B ref.40

13. Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins.

In this work, ring-like anhydrides (C4, C5, and C6) with different sizes and succinic anhydrides (C4, C10, C12, C14, and C16) with different side chain lengths were used to modify bovine bone gelatin (BBG) and cold-water fish skin gelatin (CFG), and the effect of acylated gelatins on fish...

Author(s) : Zhang Ting; Xu JiaMin; Huang ShuDan; Tao NingPing; Wang Xichang; Zhong Jian

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.375 ref.33

14. Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic.

The effect of dual-frequency sequential ultrasonic thawing (DUT) on the quality of quick-frozen small yellow croaker was studied by TMT-labeled quantitative proteomic method. A total number of 75 proteins were identified as differentially abundant proteins (DAPs) in fish meat treated by DUT, while...

Author(s) : Wang YaoYao; Yan JingKun; Ding YanHua; Ma HaiLe

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366 ref.37

15. A hybrid RSM-ANN-GA approach on optimisation of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract.

This research established the optimal conditions for infusion extraction (IE) and ultrasound-assisted extraction (UAE) of bioactive components from laver (Porphyra dentata) using response surface methodology (RSM) and artificial neural network coupled with genetic algorithm (RSM-ANN-GA). The...

Author(s) : Aung, T.; Kim SeonJae; Eun JongBang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

16. Paper-based electrochemiluminescence device for the rapid estimation of trimethylamine in fish via the quenching effect of thioglycolic acid-capped cadmium selenide quantum dots.

A paper-based electrochemiluminescence device (µPAD-ECL) for the estimation of trimethylamine (TMA) concentration in fish was developed using tris(2,2'-bipyridyl)ruthenium(II) complex coupled with water soluble thioglycolic acid-capped CdSe quantum dots on the inkjet-printed paper-based device. The ...

Author(s) : Praoboon, N.; Siriket, S.; Taokaenchan, N.; Kuimalee, S.; Phaisansuthichol, S.; Pookmanee, P.; Satienperakul, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

17. Computational study for natural convection effects on temperature during batch and continuous industrial scale radio frequency tempering/thawing processes.

Radio frequency (RF) processing have been used for tempering and thawing. There have been significant experimental and mathematical model based studies for this process especially in the last two decades. The modeling studies applied the convective boundary condition with effective heat transfer...

Author(s) : Altin, O.; Marra, F.; Erdogdu, F.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2022 Vol.312 ref.33

18. Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice.

The effect of dry salting during the cold-smoking process was evaluated on Atlantic salmon initially stored in refrigerated seawater (RSW) or ice. A 2D mathematical model was developed from first principles, simulating the heat and mass transfer process during dry salting at increasing salting...

Author(s) : Chan, S. S.; Feyissa, A. H.; Jessen, F.; Roth, B.; Jakobsen, A. N.; Lerfall, J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2022 Vol.312 ref.58

19. UPLC/MS-based untargeted metabolomics reveals the changes in muscle metabolism of electron beam irradiated Solenocera melantho during refrigerated storage.

Shrimp meat is an extremely perishable product; however, refrigeration can slow down spoilage. In this study, we used electron beam irradiation (EBI) to pre-treat shrimp meat and analyzed the metabolites of the treated shrimp meat during refrigerated storage using metabonomic analysis methods. In...

Author(s) : Yu Qi; Pan HuiJuan; Shao HaiTao; Qian ChenRu; Han JiaJun; Li YongYong; Lou YongJiang

Publisher : Elsevier Ltd, Oxford, UK

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

20. Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar).

High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the...

Author(s) : Renaud, C.; Lamballerie, M. de; Guyon, C.; Astruc, T.; Venien, A.; Pottier, L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.41

21. Tissue distribution and seasonal accumulation of carotenoids in Yesso scallop (Mizuhopecten yessoensis) with orange adductor muscle.

Carotenoids are colored compounds with important physiological functions. The Haida golden scallop, which has an orange adductor muscle, is a carotenoid-enriched variety of scallop Mizuhopecten yessoensis, an important aquaculture shellfish. In this study, we investigated the tissue distribution of ...

Author(s) : Li Xue; Li Ning; Zhao Liang; Shi JiaoXia; Wang ShuYue; Ning XianHui; Li YueRu; Hu XiaoLi

Publisher : Elsevier Ltd, Oxford, UK

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

22. Chemometric evaluation of enzymatic hydrolysis in the production of fish protein hydrolysates with acetylcholinesterase inhibitory activity.

Fish protein hydrolysates (FPH) obtained from industrial processing residues are sources of bioactive peptides. The enzymatic hydrolysis process is essential in obtaining specific bioactivities such as inhibition of the enzyme acetylcholinesterase (AChE). In this study the effect of different...

Author(s) : Moreira, T. F. M.; Pessoa, L. G. A.; Seixas, F. A. V.; Ineu, R. P.; Gonçalves, O. H.; Leimann, F. V.; Ribeiro, R. P.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.47

23. A rational tool for the umami evaluation of peptides based on multi-techniques.

Umami peptides have become of key interest in the development of flavoring agents. However, the lack of known umami peptides further prevents the understanding of the umami mechanism. The famous pufferfish (Takifugu flavidus) is a great resource for novel umami peptides, and we further analyze the...

Author(s) : Wang WenLi; Yang Luan; Ning MengHua; Liu ZiYuan; Liu Yuan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.371 ref.35

24. Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes.

Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The...

Author(s) : Zhang DanNi; Yang Ni; Fisk, I. D.; Li JinTao; Liu Yuan; Wang WenLi

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.371 ref.39

25. Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides.

Freezing technology is important for storage of animal products such as surimi. However, mechanical damage caused by ice crystals would lead to quality deterioration. This study aims to investigate the protective effect of antifreeze peptides (AFPs) on the quality of surimi during freezing storage...

Author(s) : Chen Xu; Wu JinHong; Li XiaoZhen; Yang FuJia; Yu LuHan; Li XiaoKun; Huang JianLian; Wang ShaoYun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.371 ref.33