Search results: 119,665 results (approx.)

1. Rapid and sensitive determination of nitrobenzene in solutions and commercial honey samples using a screen-printed electrode modified by 1,3-/1,4-diazines.

In this work, a screen-printed electrode (SPE) modified by 1,3/1,4-diazines was prepared for the rapid and sensitive determination of nitrobenzene (NB). The obtained results indicated enhanced cathodic currents of direct NB reduction into hydroxylaminophenol on the diazine-modified SPEs. The...

Author(s) : Svalova, T. S.; Saigushkina, A. A.; Verbitskiy, E. V.; Chistyakov, K. A.; Varaksin, M. V.; Rusinov, G. L.; Charushin, V. N.; Kozitsina, A. N.

Publisher : Elsevier Ltd, Oxford, UK

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

2. Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu.

Baijiu is a distilled liquor of great importance in the food industry. Various aroma types, brands, and grades of Baijiu have filled the market; thus, discrimination for quality control is required. Herein, we constructed a novel colorimetric sensor array based on the redox reaction between silver...

Author(s) : Wu MeiXia; Chen HengYe; Fan Yao; Wang SongTao; Hu Ying; Liu Jian; Shen CaiHong; Zhou ChunSong; Fu HaiYan; She YuanBin

Publisher : Elsevier Ltd, Oxford, UK

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

3. Maximising the bioaccessibility of iron and zinc of a complementary food mix through multiple strategies.

The investigation was undertaken to maximise the bioaccessibility of iron and zinc of a complementary food mix by multiple approaches of dephytinisation and addition of organic acids. A wheat, pulse and oilseed protein flour mix was dephytinized by phytase activation and different thermal...

Author(s) : Aishwarya Jaiswal; Jyothi Lakshmi

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.38

4. Polyelectrolytes-stabilized liposomes for efficient encapsulation of Lactobacillus rhamnosus and improvement of its survivability under adverse conditions.

To improve the survivability of Lactobacillus rhamnosus probiotics, nanoliposomes (NLs) coated with chitosan (CH)-gelatin (GE) polyelectrolytes have been synthesized and characterized. The produced CH-GE-coated NLs containing L. rhamnosus had mean sizes in the range of 134.8-495.8 nm. HRTEM showed...

Author(s) : Hosseini, S. F.; Ansari, B.; Gharsallaoui, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.39

5. Highly fluorescent N doped c-dots as sensor for selective detection of Hg2+ in beverages.

In this work, nitrogen doped carbon dots (NCDs) were synthesized through one step hydrothermal reaction using citric acid and ethylenediamine as precursors. The prepared NCDs exhibit high quantum yield of 67.4%, good stability, excellent selectivity and sensitivity. It was found that the NCDs have...

Author(s) : Fu WenJing; Peng ZhiXin; Dai Ying; Yang YuFan; Song JiaYu; Sun WeiQing; Ding BaoMiao; Gu HuiWen; Yin XiaoLi

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2022 Vol.265 ref.50

6. Healthy or not: influencing attention to bias food choices.

Previous work has shown that people are more likely to choose a food item that was cued by an arrow briefly presented before the presentation of two options. This preference for cued over uncued items could be explained by a shift of attention. In the current study, we investigated whether we could ...

Author(s) : Schomaker, J.; Vriens, M.; Jarva, H. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.69

7. Using food choice questionnaire to explain Millennials' attitudes towards craft beer.

This study investigated the relationship between Millennials' attitudes towards drinking craft beer and food choice factors grounding the Food Choice Questionnaire (FCQ) to explore consumer priorities and concerns towards this alcoholic beverage. A survey was administered online to five craft beer...

Author(s) : Rivaroli, S.; Calvo-Porral, C.; Spadoni, R.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.80

8. No evidence that consumption and reward words on labels increase the appeal of bottled water.

Many people consume too much sugar from sugar-sweetened beverages (SSBs) and would benefit from drinking water instead. Previous research has shown that taste and reward expectations play a key role in food and drink choices, and that thinking about drinks in terms of consuming and enjoying them...

Author(s) : Claassen, M. A.; Rusz, D.; Papies, E. K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.53

9. Relationship between objective and perceived sugar content on consumers perceptions about breakfast cereals.

In Portugal, about one-fourth of the adult population exceeds the recommended daily amount of free sugars intake. This excessive consumption may be due to a lack of awareness of the sugar content of commonly available processed products. In two studies, we explored this assumption by asking...

Author(s) : Prada, M.; Saraiva, M.; Viegas, C.; Cavalheiro, B. P.; Garrido, M. V.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.20

10. Contextual acceptance of novel and unfamiliar foods: insects, cultured meat, plant-based meat alternatives, and 3 d printed foods.

Engineering healthy diets from sustainable food resources undoubtedly constitutes a major global challenge. One solution to the problem of developing healthy and sustainable diets involves the incorporation of various novel/unfamiliar foods into our diets (e.g., insect-based foods, cultured meats,...

Author(s) : Motoki, K.; Park JaeWoo; Spence, C.; Velasco, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.89

11. Factors affecting odour-induced taste enhancement.

Reducing the use of calorific sweeteners in sugar-sweetened beverage while, at the same time, maintaining the perceived sweetness is an important issue for the food industry given the growing global obesity crisis, and the need for many consumers around the world to reduce their sugar intake. A...

Author(s) : Spence, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.156

12. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread.

Understanding how starch constituent in frozen dough affected bread quality would be valuable for contributing to the frozen products with better quality. To elucidate the underlying mechanism, starch was fractionated from multiple freezing-thawing (F/T) treated dough and reconstituted with gluten. ...

Author(s) : Xu Ke; Chi ChengDeng; She ZhenYun; Liu XingLi; Zhang YanYan; Wang HongWei; Zhang Hua

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366 ref.41

13. Novel label-free fluorescence aptasensor for chloramphenicol detection based on a DNA four-arm junction-assisted signal amplification strategy.

A novel label-free fluorescence aptasensor was established for chloramphenicol (CAP) detection by DNA four-arm junction-assisted target recycling and SYBR Green I dye-aided fluorescence-signal amplification. The CAP aptamer was hybridized to its complementary strand (primer) to form a...

Author(s) : Chen Shuang; Liu YuJie; Zhai Fei; Jia Min

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

14. 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

15. Review of sialic acid's biochemistry, sources, extraction and functions with special reference to edible bird's nest.

Sialic acids are a group of nine-carbon α-keto acids. Sialic acid exists in more than 50 forms, with the natural types discovered as N-acetylneuraminic acid (Neu5Ac), deaminoneuraminic acid (2-keto-3-deoxy-nonulononic acid or Kdn), and N-glycolylneuraminic acid (Neu5Gc). Sialic acid level varies...

Author(s) : Ling, A. J. W.; Chang, L. S.; Babji, A. S.; Latip, J.; Koketsu, M.; Lim, S. J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.99

16. In situ analysis of copper speciation during in vitro digestion: differences between copper in drinking water and food.

In recent years, the safety of copper in drinking water has increasingly been questioned. Copper speciation is an important factor that affects its bioavailability and toxicity; thus, it is critical to investigate the speciation of copper that is ingested from food and drinking water during in...

Author(s) : Wu Min; Zhi MingYu; Liu Ying; Han JianZhong; Qin YuMei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.371 ref.40

17. Improving decision-making through material flow cost accounting: the case of VietGreen bottled mineral water company.

VietGreen, headquartered in the South of Vietnam, is a bottled mineral water company striving towards becoming a leading mineral water producer with a strong reputation for social responsibility and integrity. This case describes VietGreen's decision to explore the potential of material flow cost...

Author(s) : Tran, T. T.; Herzig, C.

Publisher : International Food and Agribusiness Management Association, College Station, USA

Journal article : International Food and Agribusiness Management Review 2022 Vol.25 No.1 pp.37-48 ref.11

18. Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread.

The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24, and 48 h at 25°C were investigated. Four kinds of hydrocolloids, including carrageenan, xanthan gum, arabic gum,...

Author(s) : Ma MengMei; Mu TaiHua; Sun HongNan; Zhou Liang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.368 ref.41

19. Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt.

This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel "Precoce" grape preparation and flour from derived solid by-products. Physicochemical characteristics, probiotic counts, phenolic and protein/peptide molecular weight profile, antioxidant...

Author(s) : Silva, F. A.; Egypto Queiroga, R. de C. R. do; Souza, E. L. de; Voss, G. B.; Silva Campelo Borges, G. da; Santos Lima, M. dos; Pintado, M. M. E.; Vasconcelos, M. A. da S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.369

20. The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making.

Biosurfactants have been put into applications in breadmaking industry, while the effects of mannosylerythritol lipid-A (MEL-A) on gluten network of frozen dough, bread quality and microbial spoilage were firstly investigated in this study. Rheology and differential scanning calorimetry (DSC)...

Author(s) : Shu Qin; Wei TianYu; Liu XiaYu; Liu SiYu; Chen QiHe

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.369

21. Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH.

This study is a contribution to explore natural protein sources as high internal phase Pickering emulsions (HIPPEs) stabilizers and to achieve full utilization of biological resources. Bamboo fungus proteins were obtained by alkaline extraction and subsequently transformed into protein gels by...

Author(s) : Zhang MingHao; Zhou Li; Yang Fu; Yao JiaXu; Ma Yue; Liu JiKai

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.369

22. Flavor mystery of Chinese traditional fermented baijiu: the great contribution of ester compounds.

Chinese traditional fermented baijiu is a famous alcoholic beverage with unique flavor. Despite its consumption for millennia, the flavor mystery behind baijiu is still unclear. Studies indicate that esters are the most important flavor substances, and bring health benefits. However, the aroma...

Author(s) : Xu YouQiang; Zhao JingRong; Liu Xiao; Zhang ChunSheng; Zhao ZhiGang; Li XiuTing; Sun BaoGuo

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.369

23. Method development using chemometric tools for determination of endocrine-disrupting chemicals in bottled mineral waters.

A simple method was developed to determine 14 endocrine-disrupting chemicals (EDCs) in bottled waters, based on dispersive micro-solid phase extraction (d-µ-SPE) and liquid chromatography-mass spectrometry (LC-MS). Extraction was optimized using 2 k-1 factorial and Doehlert experimental designs....

Author(s) : Vivas, M. P. M.; Martinez, S. T.; Andrade, J. B. de; Rocha, G. O. da

Publisher : Elsevier Ltd, Oxford, UK

Journal article; Conference paper : Food Chemistry 2022 Vol.370 ref.39

24. The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies.

5-Hydroxymethylfurfural (HMF) and acrylamide (AA) are neoformed food contaminants. In this study, the simultaneous inhibition of HMF and AA by histidine (His) were investigated. In the asparagine (Asn)/glucose (Glc) model system, the inhibition ratios of HMF and AA were in the range of 28-58% and...

Author(s) : Zhu YuChen; Luo YingHua; Sun GuoYu; Wang PengPu; Hu XiaoSong; Chen Fang

Publisher : Elsevier Ltd, Oxford, UK

Journal article; Conference paper : Food Chemistry 2022 Vol.370 ref.38

25. Vitamin D-fortified bread: systematic review of fortification approaches and clinical studies.

Vitamin d-fortified bread has been proposed as a strategy to increase the average daily intake and serum status of this nutrient. This review aimed to bring together the different types of scientific articles on vitamin d-fortified bread. The databases used for the research were PUBMED, WEB of...

Author(s) : Souza, S. V. S.; Borges, N.; Vieira, E. F.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.62