Search results: 106,668 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. 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

3. 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

4. Immobilization of Candida rugosa lipase on magnetic chitosan beads and application in flavor esters synthesis.

In this work, magnetic chitosan (MCH) beads were synthesized by phase-inversion method, and grafted with polydopamine (PDA) and then used for direct immobilization of Candida rugosa lipase by Schiff base reaction. The amount of immobilized enzyme and the retained activity were found to be 47.3 mg/g ...

Author(s) : Bayramoglu, G.; Celikbicak, O.; Kilic, M.; Yakup Arica, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

5. 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

6. 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

7. Postharvest shelf life enhancement of peach fruit treated with glucose oxidase immobilized on ZnO nanoparticles.

For the shelf life extension of fruits, we envisioned a novel antimicrobial approach that is based on the production of a thin layer of hydrogen peroxide at the surface of food by utilizing the bioactivity of glucose oxidase (GOx). The enzyme, purified from Aspergillus Niger, was immobilized on...

Author(s) : Razia Batool; Kazmi, S. A. R.; Shazia Khurshid; Muhammad Saeed; Sikandar Ali; Ahmad Adnan; Faizah Altaf; Aminah Hameed; Farwa Batool; Noor Fatima

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

8. Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract.

There is growing interest in chitosan-based intelligent packaging films for monitoring food quality. However, practical application of these biopolymeric films has been limited by their poor physical and mechanical attributes. Herein, a versatile colorimetric indicator film was developed based on...

Author(s) : Eze, F. N.; Jayeoye, T. J.; Sudarshan Singh

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

9. Impact of glycation on physical properties of composite gluten/zein nanofibrous films fabricated by blending electrospinning.

In this study, the gluten/zein nanofibrous films were fabricated by blending electrospinning and then glycated with xylose via Maillard reaction. The average fiber diameter of the gluten film decreased from 551 to 343 nm with the increasing ratio of zein, but increased significantly to a range of...

Author(s) : Zhang YiPeng; Deng LingLi; Zhong Hao; Zou YuCheng; Qin ZeYu; Li Yang; Zhang Hui

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

10. Special Issue: Pharma foods.

This special issue contains 37 articles that focuses on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet, particularly on the health promotion effect of foods.

Publisher : Wiley, Boston, USA

Journal issue : Journal of Food Biochemistry 2021 Vol.45 No.3 pp.unpaginated

11. Development of a natamycin-based non-migratory antimicrobial active packaging for extending shelf-life of yogurt drink (Doogh).

A natamycin-based non-migratory antimicrobial packaging for extending shelf-life of yogurt drink (Doogh) was developed. Firstly, the surface of low-density polyethylene film (LDPE) was modified with acrylic acid at different times of UV exposure (0-10 min) to produce carboxylic functional groups....

Author(s) : Anari, H. N. B.; Majdinasab, M.; Shaghaghian, S.; Khalesi, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

12. Enhanced functional properties of chitosan films incorporated with curcumin-loaded hollow graphitic carbon nitride nanoparticles for bananas preservation.

The exploration of novel functional packaging films is of great scientific and technological interest. Herein, a novel chitosan/hollow g-C3N4/curcumin (CS-HCNS-Cur) biocomposite films was successful fabricated with integrated functions of slow release, antimicrobial activity and food freshness...

Author(s) : Ni YongSheng; Nie HongQing; Wang JingYao; Lin JunWei; Wang QiaoLing; Sun Jing; Zhang WenTao; Wang JianLong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

13. Developing an LED preservation technology to minimize strawberry quality deterioration during distribution.

This study investigated the effect of LED illumination on the inactivation of Rhizopus stolonifer and Botrytis cinerea on strawberries and physicochemical properties of the strawberries. Twelve days of illumination resulted in an antifungal effect of 3.4 and 1.9 log CFU/g on R. stolonifer and B....

Author(s) : Chong, L.; Ghate, V.; Zhou WeiBiao; Yuk HyunGyun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

14. Tomato tablet drying enhancement by intervention of infrared - a response surface strategy for experimental design and optimization.

In this study, the effects of hot air-infrared drying methods, including inlet air temperature, air velocity, and infrared power, are investigated on physical (color indices ΔL*, Δa*, and Δb*, shrinkage, and unit density), mechanical (resistance to penetration), chemical (concentration of vitamin C ...

Author(s) : Rashidi, M.; Amiri Chayjan, R.; Ghasemi, A.; Ershadi, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Biosystems Engineering 2021 Vol.208 pp.199-212

15. Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.

The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured gluten proteins by exploring the change of aggregation and structural characteristics of heat-denatured gluten proteins in the steamed bread system and the steamed gluten system during frozen storage. An...

Author(s) : Qian XiaoJie; Gu YuJuan; Sun BingHua; Wang Xiaoxi

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

16. Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles.

The present study aimed to investigate the effect of initial vacuum package (VP), air package (AP) and salt-solution package (NP) on texture softening and package-swelling of Paocai by comparing the changes in physicochemical properties, pectinolysis, microstructure, microbial profile, as well as...

Author(s) : Ge LiHong; Lai HaiMei; Huang YuLi; Wang YaLi; Li YanShu; Zhu ShiYu; Shi Qiao; Li HuaJia; Zhu YongQing; Zhao Nan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

17. Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: focus on sauerkraut juice.

Sauerkraut juice has not gained much scientific attention to date. Therefore, this study aimed to track changes in glucosinolates (GLS) during fermentation of white cabbage and the formation of corresponding breakdown products in sauerkraut and sauerkraut juice separately and to evaluate their...

Author(s) : Ciska, E.; Honke, J.; Drabinska, N.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

18. Multifunctional antibacterial films with silver nanoparticles reduced in situ by lemon juice.

Microorganisms contribute to deterioration of garden stuff after picking. Antibacterial films consisting of polyvinyl alcohol (PVA), soluble starch (SS), and silver nanoparticles (AgNPs) with AgNPs in situ reduced from AgNO3 by lemon juice (LJ) were developed to combat microbial corruption....

Author(s) : Chen QiaoLing; Ma Jing; Hu YongHua; Fei Peng

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

19. Identification of polyphenol oxidases in potato tuber (Solanum tuberosum) and purification and characterization of the major polyphenol oxidases.

Potato is widely consumed across the globe. Understanding and inhibiting the oxidation caused by polyphenol oxidase (PPO) could improve shelf life and increase the nutritional and economic value of potato proteins. This study aimed to identify and quantify all expressed PPOs in potato tuber (...

Author(s) : Bøjer Rasmussen, C.; Enghild, J. J.; Scavenius, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

20. Novel procyanidins-loaded chitosan-graft-polyvinyl alcohol film with sustained antibacterial activity for food packaging.

Active food packaging materials containing procyanidins (PC) exhibits outstanding antimicrobial activity, but PC is easy to be hydrolyzed by acid. A novel water-soluble chitosan (CS)-based copolymer was prepared to be used as a carrier to provide a pH-stable environment for loading PC. CS was...

Author(s) : Bi JingRan; Tian Chuan; Zhang GongLiang; Hao HongShun; Hou HongMan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

21. Biodegradable film for raisins packaging application: evaluation of physico-chemical characteristics and antioxidant potential.

The objective of this study was to evaluate the application of a biodegradable film, based on grape seed flour extract, for raisin packaging. Physico-chemical characteristics (moisture, total soluble solids, total acidity, pH), total phenolic content and antioxidant activity were evaluated during...

Author(s) : Miglioranza, B. M. G.; Spinelli, F. R.; Stoffel, F.; Piemolini-Barreto, L. T.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

22. The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile.

This study aimed to evaluate the effects of low oxygen partial pressure (pO2) and high carbon dioxide partial pressure (pCO2) combined with different temperatures on the oil acidity and peroxide values of two soybean cultivars (NA 5909 RG and FEPAGRO 37 RR). The volatile compounds correlated to...

Author(s) : Ludwig, V.; Berghetti, M. R. P.; Ribeiro, S. R.; Rossato, F. P.; Wendt, L. M.; Thewes, F. R.; Thewes, F. R.; Brackmann, A.; Both, V.; Wagner, R.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147

23. Engineering miscellaneous particles from media-milled defatted walnut flour as novel food-grade Pickering stabilizers.

Media milling, an efficient and organic solvent-free method without the use of chemical modification, has been developed to engineer novel walnut-based miscellaneous colloidal particles. The defatted walnut flour particles (DWFPs), which were prepared by a novel continuous phase transition...

Author(s) : Liu QianRu; Zhang, D. J.; Huang QingRong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147

24. The effect of storage temperature on the composition of fatty acids in crimson sweet (Citrullus lanatus var. lanatus) watermelon cultivar seeds.

Crimson Sweet is one of the favorite watermelon cultivars with high sugar content and great flavor containing small and dark seeds. Both fruit flesh and seeds have high nutrition content. In order to evaluate new sources of oil for the growing population, watermelon seed oil is used in some...

Author(s) : Zarifikhosroshahi, M.; Ergun, Z.

Publisher : Igdir University, Igdir, Turkey

Journal article : Journal of the Institute of Science and Technology 2021 Vol.11 No.2 pp.839-845 ref.25

25. Citrus limon L. peel powder incorporated polyvinyl alcohol/corn starch antioxidant active films.

Active food packaging films has gain more significance over conventional packaging. In this study, novel active composite films were prepared by incorporating lemon peel to a polyvinyl alcohol-starch matrix. The morphological, thermal and antioxidant activity evaluation of polyvinyl...

Author(s) : Terzioğlu, P.; Sicak, Y.

Publisher : Igdir University, Igdir, Turkey

Journal article : Journal of the Institute of Science and Technology 2021 Vol.11 No.2 pp.1311-1320 ref.45