Search results: 41,385 results (approx.)

1. Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability.

3-Deoxyanthocyanins (3DXA) are of interest as food colorants but readily precipitated in aqueous solutions, limiting their potential applications. This work investigated ability of gum arabic vs alginate to stabilize 3DXA in aqueous systems and mechanisms involved. Apigeninidin and luteolinidin,...

Author(s) : Herrman, D. A.; Brantsen, J. F.; Awika, J. M.

Publisher : Elsevier Ltd, Oxford, UK

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

2. Ovalbumin/carboxymethylcellulose colloids: particle compactness and interfacial stability.

A protein/polysaccharide colloidal particle was prepared via combined complex coacervation and heat-induction. When the ratio of ovalbumin (OVA) to carboxymethylcellulose (CMC) was at 1:2, loose flexible particles (low Df) with low surface hydrophobicity were obtained. Conversely, dense and compact ...

Author(s) : Niu FuGe; Du YiXuan; Zhang QiuPing; Zhang Bin; Hu DeMei; Ma Shuang; Gu FeiNa; Pan WeiChun

Publisher : Elsevier Ltd, Oxford, UK

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

3. 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

4. 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

5. A facile and total water-soluble fluorescent organic nanoparticles-based sensor for Hg2+ detection and its application in tea samples.

In this study, a novel FONs-based sensor P-M(w) was synthesized using 1-Pyrenecarboxaldehyde and L-methionine through facile hydrothermal strategy. The fluorescence emission peaks of the acquired P-M(w) would show specific changes after the addition of Hg2+ due to interfering the PET process and...

Author(s) : Wang YuJiao; Guo QingYu; Wu XingYi; Gao HaiXiang; Lu RunHua; Zhou WenFeng

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2022 Vol.265 ref.44

6. Facile "one-pot" preparation of phosphonate functional polythiophene based microsphere via Friedel-Crafts reaction for selective enrichment of phosphopeptides from milk.

A novel kind of phosphonate functionalized polythiophene microsphere was designed and fabricated via Friedel-Crafts reaction. Diethyl (thiophen-2-ylmethyl) phosphonate (DTYP) and thiophene were co-polymerized by Fe (III) catalysis, without any surfactant, stabilizer and initiator. Functional...

Author(s) : Tang RuiZhi; Zhou JiaHua; Li XiaoWei; Yu Yang; Ma ShuJuan; Ou JunJie

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Analytica Chimica Acta 2022 Vol.1190 ref.58

7. 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

8. Mucilage and cellulosic derivatives as clarifiers for the improvement of the non-centrifugal sugar production process.

Non-centrifugal cane sugar (NCS) is the second most important Colombian agribusiness in social importance. However, the sugar cane industry is facing some challenges caused by the controversial nutritional and safety attributes of NCS. Some Colombian NCS producers employ natural mucilages as...

Author(s) : Moreno, L.; Medina, O.; Rojas, A. L.

Publisher : Elsevier Ltd, Oxford, UK

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

9. Terahertz spectroscopy detection of lithium citrate tetrahydrate and its dehydration kinetics.

Lithium citrate (LC) as a common food additive and also a psychiatric drug, usually in the form of tetrahydrate can gradually lose its crystalline water and convert into LC anhydrate at temperatures higher than the room temperature. In order to quickly distinguish the tetrahydrate from the...

Author(s) : Gao JianKui; Li YiJie; Liu JingBo; Ling Dongxiong; Deng XinXin; Liu BingWei; Li RunHua; Wei DongShan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2022 Vol.266 ref.25

10. Development and validation of the HPLC-DAD method for the quantification of 16 synthetic dyes in various foods and the use of liquid anion exchange extraction for qualitative expression determination.

Synthetic dyes can cause many health problems, and their use as food additives is rigorously regulated worldwide. Two methods for the determination of synthetic dyes in food are described in this article. The visual qualitative expression method was based on the extraction of synthetic dyes using a ...

Author(s) : Palianskikh, A. I.; Sychik, S. I.; Leschev, S. M.; Pliashak, Y. M.; Fiodarava, T. A.; Belyshava, L. L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.369

11. Dissecting grilled red and white meat flavor: its characteristics, production mechanisms, influencing factors and chemical hazards.

Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of...

Author(s) : Bassam, S. M.; Noleto-Dias, C.; Farag, M. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.371 ref.93

12. Use of egg yolk to imitate meat aroma.

Egg yolk contains abundant meat precursors, but its odor is quite different from meat aroma. In this study, the lipids in egg yolk were partly removed by acetone or totally removed by chloroform/methanol, and lutein was removed simultaneously by the solvents. Then, the samples were heated, and the...

Author(s) : Yang XiaoYing; Liu Jie; Wan Peng; Guo Dong; Chen DeWei

Publisher : Elsevier Ltd, Oxford, UK

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

13. Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis).

This study aimed to examine the gelation and microstructural properties of scallop male gonad hydrolysates (SMGHs) in the presence of low-acyl gellan gum (GG) at different mass ratios. The rheological results showed that both elastic modulus and thermal stability of SMGHs were significantly...

Author(s) : Nie Bin; Du YiNan; Xu ShiQi; Wu HaiTao

Publisher : Elsevier Ltd, Oxford, UK

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

14. Amplified electrochemical sensor employing Ag NPs functionalized graphene paper electrode for high sensitive analysis of Sudan I.

In this study, a high-performance flexible reduced graphene oxide (rGO) paper electrode composed of silver nanoparticles (Ag NPs) for the detection of Sudan I was fabricated. Ag NPs were doped with rGO nanoheets by self-assemble and assembled into a paper electrode with layer-by-layer structure via ...

Author(s) : Meng FanXing; Qin YanAn; Zhang WenRui; Chen Fei; Zheng Li; Xing Jun; Aihaiti, A.; Zhang MinWei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.371 ref.38

15. Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk.

Carbohydrate-based fat substitutes are of growing interest, because as well as maintaining the flavour of food without increasing costs, they have health-friendly properties. This study examined the effect of adding peach gum polysaccharide (PGP) on the rheological friction behaviour, structure and ...

Author(s) : Song GuangLei; Chen FangYuan; Chen ShuBo; Ye ShuHui

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.38

16. The potential of electrochemistry for one-pot and sensitive analysis of patent blue V, tartrazine, acid violet 7 and ponceau 4R in foodstuffs using IL/Cu-BTC MOF modified sensor.

Since excessive use of synthetic dyes has negative effects on human health, their determination in foodstuff is necessary. A sensitive sensor was developed based on copper BTC metal-organic framework (Cu-BTC MOF) and 1-ethyl-3-methylimidazolium chloride as an ionic liquid (IL) in an attempt to...

Author(s) : Darabi, R.; Shabani-Nooshabadi, M.; Karimi-Maleh, H.; Gholami, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.368 ref.45

17. Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: the correlation between antioxidant capacities and mitigating activities.

The effect of different levels of allspice and perilla frutescens seed extract (ASE and PSE) on the formation of heterocyclic amines (HCAs) in pan-fried chicken meat patties and the bioactive components found in ASE and PSE that contribute to the mitigation of HCAs were investigated in this study....

Author(s) : Khan, I. A.; Luo Ji; Shi HaiBo; Zou Ye; Khan, A.; Zhu ZongShuai; Xu WeiMin; Wang DaoYing; Huang Ming

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.368 ref.40

18. DHA loaded nanoliposomes stabilized by β-sitosterol: preparation, characterization and release in vitro and vivo.

DHA loaded nanoliposomes, stabilized by β-sitosterol, were prepared by thin film hydration-sonication method. The characteristics and membranes properties of DHA-NLs with different β-sitosterol content were measured. The samples with the same formulation were used to measure the resistance of...

Author(s) : Han ChenLu; Yang Chen; Li Xiao; Liu EnChao; Meng XiangHong; Liu BingJie

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.368 ref.36

19. Analysis of the evolution of potential and free furfural compounds in the production chain of infant formula and risk assessment.

Furfural compounds are produced during infant formula production when heat treatment is involved. In this study, a robust method was established for determining potential and free furfural compounds (furfural, 5-methyl-2-furfural, 2-acetylfuran and 5-hydroxymethyl-2-furfural) using a modified...

Author(s) : Shen ZhengChao; Ma Xin; Ali, M. M.; Liang Jiang; Du ZhenXia

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.368 ref.35

20. Glycine and serine markedly eliminate methylglyoxal in the presence of formaldehyde via the formation of imidazole salts.

L-glycine and l-serine are the building blocks of proteins and exhibit various biological activities. This work found that l-glycine and l-serine show low scavenging capacity for methylglyoxal at moderate conditions (pH 7.0, 37°C). However, they efficiently eliminate methylglyoxal and formaldehyde...

Author(s) : Hu JiaMan; Jiang KaiYu; Huang CaiHuan; Zheng Jie; Zhou Hua; Ou JuanYing; Ou ShiYi

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.369

21. Tailoring crystallization and physical properties of palm mid-fraction with sorbitan tristearate and sucrose stearate.

This paper addresses sorbitan and sucrose ester in physical transformations of palm mid-fraction (PMF). Both emulsifiers influenced the crystallization properties of PMF, mainly due to emulsifier solubility, which affects its ability to interfere with the kinetics of solution-mediated phase...

Author(s) : Domingues, M. A. F.; Silva, T. L. T. da; Chiu MingChih; Ribeiro, A. P. B.; Gonçalves, L. A. G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.369

22. Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour.

Tannic acid-crosslinking of whey protein isolate (WPI) microgels produces soft particles that can physically stabilize food emulsions. Here, these particles were used to investigate their compression at the air-water interface, and early-time stabilization of a model emulsion. Langmuir trough...

Author(s) : Prado Silva, J. T. do; Nicoletti, V. R.; Schroën, K.; Ruiter, J. de

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2022 Vol.317

23. Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil-water interface of emulsion.

The evolution of the microstructures and properties of soy protein isolate (SPI) at the oil-water interface under the induction of protease within 0.5 h and 2.0 h were analyzed by macroscopic characterization and structural analysis. There were significant differences in average particle size, zeta ...

Author(s) : Wang ShengNan; Liu XiuLin; Zhao GuiLan; Li YangYang; Yang LiNa; Zhu LiJie; Liu He

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2022 Vol.317

24. Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat.

The current study was conducted to investigate the utilization of microparticulated whey protein (MWP) in different levels (5% or 10%) as partial fat replacers in emulsified beef sausage formulations. Inclusion of MWP resulted in sausages having decreased amounts of fat and energy while increased...

Author(s) : Ozturk-Kerimoglu, B.; Urgu-Ozturk, M.; Serdaroglu, M.; Koca, N.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2022 Vol.184 ref.54

25. Development of a complementary-frequency strategy to improve microwave heating of gellan gel in a solid-state system.

As a helpful step towards the future development of a solid-state microwave system that can dynamically control microwave source parameters to deliver better heating performance, a complementary-frequency heating strategy has been developed and will be discussed here. The proposed...

Author(s) : Yang Ran; Fathy, A. E.; Morgan, M. T.; Chen JiaJia

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2022 Vol.314 ref.29