Search results: 29,595 results (approx.)

1. Molecular basis of the formation and removal of fruit astringency.

Astringency is a dry puckering mouthfeel mainly generated by the binding of tannins with proteins in the mouth. Tannins confer benefits such as resistance to biotic stresses and have antioxidant activity, and moderate concentrations of tannins can improve the flavor of fruits or their products....

Author(s) : Wu Wei; Zhu QingGang; Wang WenQiu; Grierson, D.; Yin XueRen

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.122

2. An efficient and robust continuous-flow bioreactor for the enzymatic preparation of phytosterol esters based on hollow lipase microarray.

In this study, a continuous-flow bioreactor packed with well-organized lipase microarrays was developed for the sustainable synthesis of functional lipid-phytosterol esters (PEs). Hollow mesoporous silicon spheres with a suitable pore size were prepared for lipase immobilization, and the...

Author(s) : Xu LiuJia; Wang Jing; Huang FengHong; Zheng MingMing

Publisher : Elsevier Ltd, Oxford, UK

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

3. Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay.

The detection of meat fraud and mislabeling in processed meat products is a raising concern for consumers. The aim of this study was to develop and demonstrate the potential of protein-based laser induced breakdown spectroscopy (LIBS) method to be used for the identification of beef, chicken, and...

Author(s) : Sezer, B.; Bjelak, A.; Murat Velioglu, H.; Hakki Boyaci, I.

Publisher : Elsevier Ltd, Oxford, UK

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

4. Structural studies and molecular dynamic simulations of polyphenol oxidase treated by high pressure processing.

High pressure processing (HPP) exhibited different effect on polyphenol oxidase (PPO), but the conformational changes was not clear yet. In this study, molecular dynamics simulation combined with spectroscopic experiments were used to explore PPO conformational changes under high pressure at the...

Author(s) : Zhou HengLe; Wang FuHai; Niu HuiHui; Yuan Lei; Tian Jun; Cai ShengBao; Bi XiuFang; Zhou LinYan

Publisher : Elsevier Ltd, Oxford, UK

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

5. Integrated approach for the analysis of neonicotinoids in fruits and food matrices.

We searched for five neonicotenoids (namely acetamiprid, clothianidin, imidacloprid, thiacloprid and thiamethoxam) in 67 samples of fruits, leaves, pollen and honey via HPLC-MS by employing QueChERs for extraction and purification. Clothianidin was never detected, while imidacloprid was identified...

Author(s) : Calza, P.; Guarino, B.; Bello, F. dal; Dioni, A.; Bergero, M.; Medana, C.

Publisher : Elsevier Ltd, Oxford, UK

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

6. Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position.

The variation of proximate compositions, amino acids, carotenoids, chlorophyll, and total cyanide contents in cassava leaves was studied to identify the most suitable leaves for human consumption. The cassava leaves from 4 cultivars were analysed at 3 leaf positions as well as at 2 plant ages. The...

Author(s) : Chaiareekitwat, S.; Latif, S.; Mahayothee, B.; Khuwijitjaru, P.; Nagle, M.; Amawan, S.; Müller, J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.42

7. Quantitative proteomics insights into gel properties changes of myofibrillar protein from Procambarus clarkii under cold stress.

The impacts of cold stress (4°C for 0 h, 12 h, 24 h, 36 h and 48 h, respectively) on the components, structural and physical properties of myofibrillar protein (MP) gel from Procambarus clarkii were investigated. The physicochemical analysis indicated the secondary and tertiary structure of MP were ...

Author(s) : Li XueHong; Li ShuGang; Shi GangPeng; Xiong GuangQuan; Shi Liu; Kang Jun; Su Jing; Ding AnZi; Li Xin; Qiao Yu; Liao Li; Wang Lan; Wu WenJin

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.59

8. Improved effect of flaxseed gum on the weakened gelling properties of myofibrillar protein induced by catechin.

The effect of flaxseed gum (FG) on the weakened gelling properties of myofibrillar proteins (MP) induced by catechin was investigated. Different levels of FG and catechin were incorporated into MP and the chemical changes of MP were studied; MP emulsions and gels with different levels of FG and...

Author(s) : Jia Na; Lin ShiWen; Zhang FengXue; Zheng DuoDuo; Liu DengYong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.31

9. 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

10. 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

11. Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients.

Frog farming systems do not take advantage of their byproducts, which represents health risks and environmental pollution. The present study aimed to evaluate the proximate composition, amino acid, and fatty acid profile of American Bullfrog byproducts (whole frogs (WF), legs (LF), and skin (SF))...

Author(s) : Ruiz Haddad, L.; Tejada-Ortigoza, V.; Martín-Del-Campo, S. T.; Balderas-León, I.; Morales-De Peña, M. la; Garcia-Amezquita, L. E.; Welti-Chanes, J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.42

12. Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties.

Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of...

Author(s) : Luz, S. R. da; Villanova, F. A.; Rockembach, C. T.; Ferreira, C. D.; Dallagnol, L. J.; Monks, J. L. F.; Oliveira, M. de

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.47

13. Regulatory effect of root restriction on aroma quality of Red Alexandria grape.

To systematically study the impact of root restriction (RR) on the aroma quality of grape berry, in this study, free and bound compounds were investigated in 'Red Alexandria' grape skin and pulp produced with and without RR during development and ripening. Compared with the control, RR advanced the ...

Author(s) : Wu YuSen; Li Bo; Li XiangYi; Wang Lei; Zhang WenWen; Duan ShuYan; Wang ShiPing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.31

14. Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties.

Non-thermal plasma has increasingly been used for surface modification of various materials as a novel green technology. In this study, we prepared potato starch nanocrystals (SNCs) assisted by dielectric barrier discharge plasma technology and investigated its multiscale structure, physicochemical ...

Author(s) : Shen HuiShan; Ge XiangZhen; Zhang Bo; Su ChunYan; Zhang Qian; Jiang Hao; Zhang GuoQuan; Yuan Li; Yu XiuZhu; Li WenHao

Publisher : Elsevier Ltd, Oxford, UK

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

15. A review on the fate of phenolic compounds during malting and brewing: technological strategies and beer styles.

This review provides an overview on the influence of malting and brewing on the overall phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley malt and can be found in free and bound forms, in concentrations up to 50% lower comparing to sweet wort. The use of...

Author(s) : Carvalho, D. O.; Guido, L. F.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.91

16. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene.

In alginate-based emulsion gels containing protein-coated droplets, pH can influence the gelation mechanism of alginate gels, and the interactions between alginate molecules and protein-coated droplets, and thus properties of emulsion gels. This study investigated the impact of pH 3-7 on the...

Author(s) : Lin DuanQuan; Kelly, A. L.; Miao Song

Publisher : Elsevier Ltd, Oxford, UK

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

17. Selenium in Brazil nuts: an overview of agronomical aspects, recent trends in analytical chemistry, and health outcomes.

Se is an essential element in mammals. We review how its bioavailability in soil and the ability of plants to accumulate Se in foods depends on the soil Se profile (including levels and formats), besides to describe how the various selenoproteins have important biochemical functions in the body and ...

Author(s) : Alcântara, D. B.; Dionísio, A. P.; Artur, A. G.; Silveira, B. K. S.; Lopes, A. F.; Guedes, J. A. C.; Luz, L. R.; Nascimento, R. F.; Lopes, G. S.; Hermsdorff, H. H. M.; Zocolo, G. J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.119

18. Using one-class autoencoder for adulteration detection of milk powder by infrared spectrum.

Food adulteration detection requires quick and simple methods. Spectral detection can significantly reduce the analysis time, but it needs to construct a detection model. In this study, a one-class classification method based on an autoencoder is proposed for the detection of food adulteration by...

Author(s) : Huang GuangZao; Yuan LeiMing; Shi Wen; Chen Xi; Chen XiaoJing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.26

19. 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

20. 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

21. Enzymatic synthesis, characterization and properties of the protein-polysaccharide conjugate: a review.

Poor solubility of proteins negatively affects their functional properties and greatly limits their application. Enzymatic cross-linking with polysaccharides can improve solubility and functional properties of proteins. The enzymes used include transglutaminase, laccase and peroxidase. Therefore,...

Author(s) : Wu TongFeng; Liu ChengMei; Hu XiuTing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.73

22. A novel multi-layer prediction approach for sweetness evaluation based on systematic machine learning modeling.

Nowadays, computational approaches have drawn more and more attention when exploring the relationship between sweetness and chemical structure instead of traditional experimental tests. In this work, we proposed a novel multi-layer sweetness evaluation system based on machine learning methods. It...

Author(s) : Yang ZhengFei; Xiao Ran; Xiong GuoLi; Lin QinLu; Liang Ying; Zeng WenBin; Dong Jie; Cao DongSheng

Publisher : Elsevier Ltd, Oxford, UK

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

23. NMR structural elucidation of dehydrodimers resulting from oxidation of 5-O-caffeoylquinic acid in an apple juice model solution.

During apple juice and cider-making processes, phenolic compounds undergo enzymatic oxidation. 5-O-caffeoylquinic acid (CQA) is one of the major hydroxycinnamic acid derivatives and it is the preferential substrate for polyphenol oxidase (PPO) in apple juices. Consequently, CQA dehydrodimers (MW...

Author(s) : Castillo-Fraire, C. M.; Pottier, S.; Bondon, A.; Salas, E.; Bernillon, S.; Guyot, S.; Poupard, P.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.16

24. The interaction between bovine serum albumin and [6]-,[8]- and [10]-gingerol: an effective strategy to improve the solubility and stability of gingerol.

In this study, the binding mechanism between bovine serum albumin (BSA) and three gingerols ([6]-, [8]- and [10]-gingerol) was evaluated to explore an effective strategy for improving solubility and stability of gingerols. The fluorescence analysis suggested gingerols could bind with BSA to form a...

Author(s) : Zhong Li; Wang Rui; Wen QinHui; Li Jian; Lin JiaWei; Zeng XinAn

Publisher : Elsevier Ltd, Oxford, UK

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

25. Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines.

Varietal thiols are important wine aroma compounds that are generally less abundant in red wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was applied to Shiraz winemaking and compared with conventional crushing (NOACE) to examine the effects on varietal thiol...

Author(s) : Wang XingChen; Capone, D. L.; Kang WenYu; Roland, A.; Jeffery, D. W.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.43