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You searched for: Journal name Food chemistry Remove constraint Journal name: Food chemistry Publication year rev 7981-2019 Remove constraint Publication year rev: 7981-2019 Source 2019 Remove constraint Source: 2019
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1. Accurate and sensitive determination of lead in black tea samples using cobalt magnetic particles based dispersive solid-phase microextraction prior to slotted quartz tube-flame atomic absorption spectrometry

Author:
Erhan Akkaya; Fatih Ahmet Erulas; Çağdaş Büyükpinar; Sezgin Bakirdere
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
adsorbents; atomic absorption spectrometry; black tea; cobalt; detection limit; lead; magnetism; mixing; quartz; solid phase microextraction
Abstract:
... Newly developed combination of magnetic cobalt particles based dispersive solid-phase microextraction (Co-MP-DSPME) and slotted quartz tube attached flame atomic absorption spectrometry (SQT-FAAS) was utilized to determine lead at trace levels in tea samples. Co-MPs’ adsorbent properties were tested and validated for their selectiveness to lead. Only with a few and short extraction steps (i.e. add ...
DOI:
10.1016/j.foodchem.2019.06.014

2. Acetaldehyde reactions during wine bottle storage

Author:
Guomin Han; Michael R. Webb; Andrew L. Waterhouse
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
acetaldehyde; anthocyanins; bottling; coumaric acids; flavonols; glycerol; oxidation; oxygen; wines
Abstract:
... Acetaldehyde is a major wine oxidation product. Here, three Cabernet Sauvignon wines, containing different levels of acetaldehyde from different micro-oxygenation (mOx) regimes, including yeast-mediated treatments, were aged under closures differing in oxygen ingress. Oxygen, phenolics, carbonyls and heterocyclic acetals were measured. Acetaldehyde levels at bottling was a significant factor in th ...
DOI:
10.1016/j.foodchem.2019.03.137

3. Acid and rennet-induced coagulation behavior of casein micelles with modified structure

Author:
Quanyang Li; Zhengtao Zhao
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
acidification; calcium phosphates; casein; coagulation; dissociation; gelation; gels; heat; high pressure treatment; micelles; modulus of elasticity; protein denaturation; protein-glutamine gamma-glutamyltransferase; rennet; renneting; water holding capacity; whey protein
Abstract:
... This review summarizes the effects of heating, acidification, high pressure treatment and enzymatic modification on coagulation (acid or rennet) behavior of casein micelles. Heating improves acid coagulation of casein micelles while it impairs rennet coagulation. Acidification results in the dissociation of colloidal calcium phosphate (CCP) and facilitates rennet-induced casein aggregation. Partia ...
DOI:
10.1016/j.foodchem.2019.04.028

4. Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars

Author:
Terenzio Bertuzzi; Erika Martinelli; Annalisa Mulazzi; Silvia Rastelli
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
European Union; acrylamides; asparagine; fructose; glucose; hydrolysis; molecular weight; roasting; sucrose; temperature
Abstract:
... The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at 10 min, corresponding to a temperature of 175–177 °C (1045 ± 28 and 795 ± 25 µg  ...
DOI:
10.1016/j.foodchem.2019.125372

5. Activation and conformational changes of chitinase induced by ultrasound

Author:
Furong Hou; Xiaobin Ma; Lihua Fan; Danli Wang; Wenjun Wang; Tian Ding; Xingqian Ye; Donghong Liu
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Fourier transform infrared spectroscopy; Raman spectroscopy; chitinase; circular dichroism spectroscopy; enzyme activity; fluorescence emission spectroscopy; food industry; metal ions; sonication; tryptophan
Abstract:
... This study investigated the effect of ultrasound on chitinase activity and conformational changes. Results revealed that ultrasound activated chitinase with a maximum enhancement of 19.17% compared with the untreated chitinase. Furthermore, an increase of Vmax and a decrease of Km after sonication were obtained, illustrating that the affinity between chitinase and substrate was intensified. No obv ...
DOI:
10.1016/j.foodchem.2019.01.180

6. Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study

Author:
Mieke A. Nivelle; Ella Remmerie; Geertrui M. Bosmans; Patricia Vrinten; Toshiki Nakamura; Jan A. Delcour
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
alpha-amylase; amylopectin; amylose; baking; breadmaking; breads; cooling; crystallization; dough; gelatinization temperature; nuclear magnetic resonance spectroscopy; polymers; wheat; wheat flour
Abstract:
... Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1H NMR) toolbox. Fermented doughs from wheat flour containing starches with atypical AP chain length distribution and/or AM to AP ratio or supplemented with Bacillus stearothermophilis α-amylase (BStA) were analyzed in situ during baking ...
DOI:
10.1016/j.foodchem.2019.05.049

7. Analysis of Scotch Whisky by 1H NMR and chemometrics yields insight into its complex chemistry

Author:
Will Kew; Ian Goodall; Dušan Uhrín
Source:
Food chemistry 2019 pp. 125052
ISSN:
0308-8146
Subject:
Scotch whisky; chemometrics; discriminant analysis; ethanol; least squares; malt; nuclear magnetic resonance spectroscopy; principal component analysis; provenance; reference standards; wood
Abstract:
... Scotch Whisky has been analysed as a complex mixture in its raw form using high resolution Nuclear Magnetic Resonance (NMR) and previously developed water and ethanol suppression techniques. This has allowed for the positive identification of 25 compounds in Scotch Whisky by means of comparison to reference standards, spike-in experiments, and advanced 1D and 2D NMR experiments. Quantification of ...
DOI:
10.1016/j.foodchem.2019.125052

8. Analysis of proteomic responses of freeze-dried Oenococcus oeni to access the molecular mechanism of acid acclimation on cell freeze-drying resistance

Author:
Kun Yang; Yang Zhu; Yiman Qi; Tingjing Zhang; Miaomiao Liu; Jie Zhang; Xinyuan Wei; Mingtao Fan; Guoqiang Zhang
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Oenococcus oeni; acclimation; adenosine triphosphate; arginine deiminase; biosynthesis; carbohydrate metabolism; cell walls; freeze drying; malolactic fermentation; proteins; proteomics; secretion; stress response; sugars; viability; wine quality
Abstract:
... Malolactic fermentation (MLF), usually induced by Oenococcus oeni (O. oeni), is an important process to improve wine quality. Acid acclimation has been proven to be useful for enhancing the viability of lyophilized O. oeni. To explain the involved mechanisms, cell integrity, morphology and protein patterns of lyophilized O. oeni SD-2a were investigated with acid acclimation. After lyophilization, ...
DOI:
10.1016/j.foodchem.2019.01.120

9. Antifungal effects of thymol and salicylic acid on cell membrane and mitochondria of Rhizopus stolonifer and their application in postharvest preservation of tomatoes

Author:
Jie Kong; Ying Zhang; Jian Ju; Yunfei Xie; Yahui Guo; Yuliang Cheng; He Qian; Siew Young Quek; Weirong Yao
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Rhizopus stolonifer; antifungal agents; antifungal properties; citric acid; coatings; edible films; ergosterol; membrane potential; mitochondria; mitochondrial membrane; propidium; reactive oxygen species; salicylic acid; thymol; tomatoes; tricarboxylic acid cycle; ultrastructure
Abstract:
... This study investigated effects of the simultaneous application of thymol and salicylic acid (SIMTSA) on the target sites of Rhizopus stolonifer, as well as the defenceenzymes of postharvest tomato, when applied as edible coating. SIMTSA induced the changes of ultrastructure and membrane integrity of R. stolonifer. When the concentrations of the fungistat increased, cells stained with propidium io ...
DOI:
10.1016/j.foodchem.2019.01.099

10. Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction

Author:
Alondra M. Idrovo Encalada; Carolina D. Pérez; Silvia K. Flores; Luciana Rossetti; Eliana N. Fissore; Ana M. Rojas
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Daucus carota; alpha-tocopherol; antioxidants; calcium; carrots; crosslinking; endo-1,4-beta-glucanase; food additives; functional foods; gelation; gels; lutein; modulus of elasticity; molecular weight; pH; pectins; ultrasonics
Abstract:
... Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and β-carotenes, lutein, α-tocopherol), and gelling effect. High power ultrasound (US)-enzyme assisted extraction was applied for efficiency and sustainability. Carrot powder (CP) in citrate-buffer (pH 5.20) was submitted to US-pretreatment (12.27 W/cm2: 20 ...
DOI:
10.1016/j.foodchem.2019.03.078

11. Application of cyclic voltammetry to analyse uric acid and reducing agents in commercial milks

Author:
Mahsa Motshakeri; Anthony R.J. Phillips; Paul A. Kilmartin
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
antioxidants; ascorbate oxidase; ascorbic acids; electrochemistry; high performance liquid chromatography; milk; oxidation; reducing agents; silver; silver chloride; uric acid
Abstract:
... Cyclic voltammetry (CV) and high performance liquid chromatography (HPLC), were compared to quantify uric acid and antioxidant reducing agents in 36 milk samples. The enzymes uricase and ascorbate oxidase were used to remove uric and ascorbic acids and showed that the peaks obtained by CV and HPLC did not contain contributions from other unknown compounds. The levels of uric acid obtained by CV co ...
DOI:
10.1016/j.foodchem.2019.04.071

12. Application of ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (Orbitrap™) for the determination of beta-casein phenotypes in cow milk

Author:
Duc Doan Nguyen; Vicky Ann Solah; Francesco Busetti; Grant Smolenski; Terry Cooney
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
beta-casein; breeding; crossbreds; dairy cows; high performance liquid chromatography; mass spectrometry; milk; phenotype; raw milk; ultra-performance liquid chromatography; Vietnam
Abstract:
... The objective of this study was to determine the β-CN phenotypes in cow milk collected from HF and cross-bred HF dairy cattle in Phu Dong, Vietnam. In total, 85 samples of raw milk were collected from 85 individual cows. Beta-casein (β-CN) phenotypes in cow milk were determined using ultra-high performance liquid chromatography coupled to high resolution mass spectrometry (UHPLC-HRMS).The results ...
DOI:
10.1016/j.foodchem.2019.125532

13. Assessment of nutritional and quality traits in biofortified bread wheat genotypes

Author:
Narinder Kaur; Harinderjeet Kaur; G.S. Mavi
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Triticum; biofortification; carotenoids; developing countries; genotype; gluten; grain crops; hardness; iron; malnutrition; nutrient content; proline; protein content; sugars; wheat; zinc
Abstract:
... Cereal crops are the rich source of nutritional components that play an important role in micronutrient malnutrition. Biofortification is one of the most successful approaches to enhance the level of micronutrients, mainly targeted in bread wheat. Bread wheat is one of main sources of calories and proteins in the developing countries. In the present study, 50 bread wheat genotypes characterized fo ...
DOI:
10.1016/j.foodchem.2019.125342

14. Binding analysis between monomeric β-casein and hydrophobic bioactive compounds investigated by surface plasmon resonance and fluorescence spectroscopy

Author:
Asma Bahri; Corinne Henriquet; Martine Pugnière; Sylvie Marchesseau; Dominique Chevalier-Lucia
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
beta-casein; bioactive compounds; cholecalciferol; curcumin; fluorescence; fluorescence emission spectroscopy; hydrophobicity; milk; models; nanocarriers; phosphoproteins; surface plasmon resonance
Abstract:
... β-casein, a phosphoprotein representing 37 % of the bovine milk caseins, has specific features promoting its application as a nanocarrier for hydrophobic bioactives. In this study, the interactions of β-casein with curcumin and vitamin D3 under the same physico-chemical conditions were investigated. The interaction kinetics have been studied by surface plasmon resonance (SPR) and fluorescence spec ...
DOI:
10.1016/j.foodchem.2019.01.176

15. Binding of Safranal to Whey Proteins in Aqueous Solution: Combination of Headspace Solid-Phase Microextraction/Gas Chromatography with Multi Spectroscopic Techniques and Docking Studies

Author:
Samira Feyzi; Mehdi Varidi; Mohammad Reza Housaindokht; Zarrin Es'haghi
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
aqueous solutions; beta-lactoglobulin; binding capacity; binding sites; bovine serum albumin; circular dichroism spectroscopy; fluorescence; fluorescence emission spectroscopy; gas chromatography; headspace analysis; hydrogen bonding; hydrophobic bonding; lactalbumin; solid phase microextraction; whey protein isolate
Abstract:
... The objective of this work was to study molecular binding of safranal to whey proteins by taking advantage of headspace solid-phase microextraction combined with gas chromatography (HS–SPME/GC), fluorescence and circular dichroism (CD) spectroscopies, and docking studies. The results of HS-SPME/GC indicated that bovine serum albumin (BSA) had the highest affinity toward safranal, with binding cons ...
DOI:
10.1016/j.foodchem.2019.02.065

16. Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking

Author:
Maria Z.R. Silva; João P.B. Oliveira; Márcio V. Ramos; Davi F. Farias; Chayenne A. de Sá; Juliana A.C. Ribeiro; Ayrles F.B. Silva; Jeanlex S. de Sousa; Rafael A. Zambelli; Ana C. da Silva; Gilvan P. Furtado; Thalles B. Grangeiro; Mirele S. Vasconcelos; Sandro R. Silveira; Cleverson D.T. Freitas
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Calotropis procera; Danio rerio; Escherichia coli; allergenicity; atomic force microscopy; cattle; cheesemaking; cheeses; chymosin; cysteine proteinases; embryo (animal); kappa-casein; latex; metal ions; micelles; peptides; sensory evaluation; water content
Abstract:
... This article reports the characterization and evaluation of the biotechnological potential of a cysteine protease purified from Calotropis procera (CpCP3). This enzyme was highly stable to different metal ions and was able to hydrolyze κ-casein similarly to bovine chymosin. Atomic force microscopy showed that the process of casein micelle aggregation induced by CpCP3 was similar to that caused by ...
DOI:
10.1016/j.foodchem.2019.125574

17. Cafestol increases fat oxidation and energy expenditure in Caenorhabditis elegans via DAF-12-dependent pathway

Author:
Renalison Farias-Pereira; Edward Kim; Yeonhwa Park
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Caenorhabditis elegans; agonists; beta oxidation; biochemical pathways; cholesterol homeostasis; diterpenoids; energy expenditure; enzymes; fatty acid metabolism; fatty acids; humans; lipogenesis; lipolysis; locomotion; receptors
Abstract:
... Cafestol, a coffee diterpene, is a known agonist of farnesoid X receptors (FXR), which are involved in cholesterol homeostasis. FXR plays critical roles in other lipid metabolic pathways, including fat oxidation; however, little is known about cafestol’s effects on fatty acid metabolism. Thus, the goal was to investigate cafestol’s effects on fatty acid metabolism using Caenorhabditis elegans. Caf ...
DOI:
10.1016/j.foodchem.2019.125537

18. Changes in Activity, Structure and Morphology of Horseradish Peroxidase Induced by Cold Plasma

Author:
Yong-Xu Han; Jun-Hu Cheng; Da-Wen Sun
Source:
Food chemistry 2019 pp. 125240
ISSN:
0308-8146
Subject:
atmospheric pressure; atomic force microscopy; cold; deformation; enzymatic browning; fruits; microstructure; peroxidase; technology; vegetables
Abstract:
... Cold plasma is an emerging technology increasingly applied in the agri-food industry. For fruit and vegetables, enzymatic browning is a common phenomenon, causing quality deterioration. The objective of this study was to illustrate the effect of microscale atmospheric-pressure plasma jet (µAPPJ) plasma on the horseradish peroxidase (HRP). Results showed that after plasma treatment for 10 min, the ...
DOI:
10.1016/j.foodchem.2019.125240

19. Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening

Author:
Yi-Ni Yang; Fu-Ping Zheng; Ai-Nong Yu; Bao-Guo Sun
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
2-heptanone; Rubus corchorifolius; esters; fruits; gas chromatography-mass spectrometry; geranial; headspace analysis; linalool; odor compounds; odors; phenols; ripening; solid phase microextraction
Abstract:
... The changes of free and bound volatile compounds in Rubus corchorifolius fruit during ripening were determined with a headspace SPME-GC–MS method. The results suggest that the free aldehydes, alcohols, esters and phenols increases, while that of free terpenoids decreases, with the ripening of the fruit. The bound aldehydes, alcohols, terpenoids, esters and phenols gradually decreases during ripeni ...
DOI:
10.1016/j.foodchem.2019.02.080

20. Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Author:
Yi-Bin Lan; Xiao-Feng Xiang; Xu Qian; Jia-Ming Wang; Meng-Qi Ling; Bao-Qing Zhu; Tao Liu; Lian-Bo Sun; Ying Shi; Andrew G. Reynolds; Chang-Qing Duan
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Vitis amurensis; acetates; apricots; dessert wines; fatty acids; fermentation; freeze-thaw cycles; fruits; gas chromatography-mass spectrometry; grapes; honey; lactones; least squares; odor compounds; odors; olfactometry; peaches; phenols; phenylacetaldehyde; sensory evaluation
Abstract:
... Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between ‘Beibinghong’ (Vitis amurensis ×V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Acceptable agreement between the olfactometric and quantitative results was obtained. ‘Beibinghong’ ice ...
DOI:
10.1016/j.foodchem.2019.02.074