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Food Chemistry

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https://www.readbyqxmd.com/read/28193438/direct-extraction-of-tetracyclines-from-bovine-milk-using-restricted-access-carbon-nanotubes-in-a-column-switching-liquid-chromatography-system
#1
Henrique Dipe de Faria, Mariana Azevedo Rosa, Alberto Thalison Silveira, Eduardo Costa Figueiredo
This paper describes, for the first time, the use of restricted access carbon nanotubes (RACNTs) in the analysis of tetracyclines from milk samples, in a multidimensional liquid chromatographic system. Milk samples were initially acidified and centrifuged, and then the supernatant was directly analyzed in a column switching system in backflush configuration employing an extraction column of RACNTs. The sorbent was able to exclude all the remained proteins in less than 2.0min. The method was linear from 50 to 200μgL(-1) and the coefficients of determination (r(2)) were 0...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193437/effects-of-calcium-treatment-and-low-temperature-storage-on-cell-wall-polysaccharide-nanostructures-and-quality-of-postharvest-apricot-prunus-armeniaca
#2
Hui Liu, Fusheng Chen, Shaojuan Lai, Junrui Tao, Hongshun Yang, Zhonggao Jiao
Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5°C or 10°C. Storage at 5°C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193436/use-of-bran-fractions-and-debranned-kernels-for-the-development-of-pasta-with-high-nutritional-and-healthy-potential
#3
Roberto Ciccoritti, Federica Taddei, Isabella Nicoletti, Laura Gazza, Danilo Corradini, Maria Grazia D'Egidio, Daniela Martini
The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193435/effect-of-harvest-time-on-some-in-vitro-functional-properties-of-hop-polyphenols
#4
Takako Inui, Koharu Okumura, Hiroo Matsui, Takahiro Hosoya, Shigenori Kumazawa
Health benefits of hop polyphenols are well studied. In the present investigation, we examined the antioxidant activity, anti-nitric oxide (NO) production, and anti-adipocyte differentiation of polyphenols extracted from hops (HPP), harvested at different times for over 4years. Saaz hop variety from the Czech Republic was used in the in vitro assays. Twenty-three polyphenols were quantitatively analyzed using Orbitrap liquid chromatography-mass spectrometry (LC-MS), and their health promoting effects were assayed individually...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193434/the-effect-of-non-standard-heat-treatment-of-sheep-s-milk-on-physico-chemical-properties-sensory-characteristics-and-the-bacterial-viability-of-classical-and-probiotic-yogurt
#5
Šimun Zamberlin, Dubravka Samaržija
Classical and probiotic set yogurt were made using non-standard heat treatment of sheep's milk at 60°C/5min. Physico-chemical properties, sensory characteristics, and the viability of bacteria that originated from cultures in classical and probiotic yogurt were analysed during 21days of storage at 4°C. For the production of yogurt, a standard yogurt culture and a probiotic strain Lactobacillus rhamnosus GG were used. At the end of storage time of the classical and probiotic yogurt the totals of non-denatured whey proteins were 92...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193433/antioxidant-profiling-of-vine-tea-ampelopsis-grossedentata-off-line-coupling-heart-cutting-hsccc-with-hplc-dad-qtof-ms-ms
#6
Qingping Gao, Ruyi Ma, Lin Chen, Shuyun Shi, Ping Cai, Shuihan Zhang, Haiyan Xiang
Vine tea with strong antioxidant activity is commonly consumed as healthy tea/beverage. However, detailed information about its antioxidants is incomplete. Here, off-line hyphenation of heart-cutting high-speed countercurrent chromatography (HSCCC) with high performance liquid chromatography-diode array detector-quadrupole time-of-flight tandem mass spectrometry (HPLC-DAD-QTOF-MS/MS) were described for systematic profiling antioxidants in vine tea. At first, antioxidants were rapidly screened by 1,1-diphenyl-2-picryl-hydrazyl radical-high performance liquid chromatography (DPPH-HPLC)...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193432/biochemical-and-milk-clotting-properties-and-mapping-of-catalytic-subsites-of-an-extracellular-aspartic-peptidase-from-basidiomycete-fungus-phanerochaete-chrysosporium
#7
Ronivaldo Rodrigues da Silva, Lilian Caroline Gonçalves de Oliveira, Maria Aparecida Juliano, Luiz Juliano, Arthur H C de Oliveira, Jose C Rosa, Hamilton Cabral
For a long time, proteolytic enzymes have been employed as key tools of industrial processes, especially in the dairy industry. In the present work, we used Phanerochaete chrysosporium for biochemical characterization and analysis of catalytic specificity of an aspartic peptidase. Our results revealed an aspartic peptidase with molecular mass ∼38kDa, maximal activity at pH 4.5 and 50°C, and stability above 80% in the pH range of 3-8 and temperature up to 55°C for 1h. In a milk-clotting assay, this peptidase showed maximal milk clotting activity at 60-65°C and maintenance of enzymatic activity above 80% in the presence of 20mM CaCl2...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193431/a-comparative-study-of-diploid-versus-triploid-atlantic-salmon-salmo-salar-l-the-effects-of-rearing-temperatures-5-10-and-15%C3%A2-c-on-raw-material-characteristics-and-storage-quality
#8
Jørgen Lerfall, Pål Rune Hasli, Even Flønes Skare, Rolf Erik Olsen, Bjørn Tore Rotabakk, Bjørn Roth, Erik Slinde, Bjørg Egelandsdal
Several major market operators argue that the current level of knowledge about quality is too scant to justify a switch to a large-scale production of triploid salmon. The aim of the present study was, therefore, to elucidate how rearing conditions (5, 10 and 15°C) affect the flesh quality of triploid Atlantic salmon (Salmo salar L., 1.6±0.3kg). As a reference, diploid salmon kept under equal conditions and with equal genetics were used. The main design discriminant was the holding temperature; increased temperature gave increased blood lactate, rigor index (Ir), drip loss (DL), content of astaxanthin and intensity of redness, but reduced muscle pH, cathepsin activity and fillet lightness...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193430/hydrogen-peroxide-induced-pericarp-browning-of-harvested-longan-fruit-in-association-with-energy-metabolism
#9
Yifen Lin, Yixiong Lin, Hetong Lin, Mark A Ritenour, John Shi, Shen Zhang, Yihui Chen, Hui Wang
Energy metabolism of "Fuyan" longan fruit treated with hydrogen peroxide (H2O2), the most stable of the reactive oxygen, and its relationship to pericarp browning were investigated in this work. The results displayed that H2O2 significantly decreased contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP). It also inhibited activities of H(+)-ATPase, Ca(2+)-ATPase and Mg(2+)-ATPase in membranes of plasma, vacuole and mitochondria during the early-storage and mid-storage (except for mitochondrial membrane Mg(2+)-ATPase)...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193429/corrigendum-to-effect-of-dietary-pomegranate-seed-oil-on-laying-hen-performance-and-physicochemical-properties-of-eggs-food-chem-221-2017-1096-1103
#10
Renata B Kostogrys, Agnieszka Filipiak-Florkiewicz, Katarzyna Dereń, Anna Drahun, Izabela Czyzynska-Cichon, Ewa Cieslik, Beata Szymczyk, Magdalena Franczyk-Zarów
No abstract text is available yet for this article.
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193428/positive-or-negative-effects-of-isoflavones-toward-the-end-of-a-controversy-response-to-the-letter-from-dr-messina-and-dr-badger-following-the-publication-of-the-paper-by-fernandez-lopez-a-lamothe-v-delample-m-denayrolles-m-and-bennetau-pelissero-c-entitled
#11
LETTER
https://www.readbyqxmd.com/read/28193427/health-effects-of-isoflavones-misrepresented
#12
LETTER
Mark Messina, Thomas M Badger
No abstract text is available yet for this article.
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193426/the-trivial-names-of-citrus-limonoids
#13
LETTER
Giovanni Lentini, Solomon Habtemariam
No abstract text is available yet for this article.
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193425/black-tea-volatiles-fingerprinting-by-comprehensive-two-dimensional-gas-chromatography-mass-spectrometry-combined-with-high-concentration-capacity-sample-preparation-techniques-toward-a-fully-automated-sensomic-assessment
#14
Federico Magagna, Chiara Cordero, Cecilia Cagliero, Erica Liberto, Patrizia Rubiolo, Barbara Sgorbini, Carlo Bicchi
Tea prepared by infusion of dried leaves of Camellia sinensis (L.) Kuntze, is the second world's most popular beverage, after water. Its consumption is associated with its chemical composition: it influences its sensory and nutritional quality addressing consumer preferences, and potential health benefits. This study aims to obtain an informative chemical signature of the volatile fraction of black tea samples from Ceylon by applying the principles of sensomics. In particular, several high concentration capacity (HCC) sample preparation techniques were tested in combination with GC×GC-MS to investigate chemical signatures of black tea volatiles...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193424/a-hyperbranched-%C3%AE-d-glucan-with-compact-coil-conformation-from-lignosus-rhinocerotis-sclerotia
#15
Ting Hu, Qilin Huang, Kahing Wong, Hong Yang, Jingsi Gan, Yanru Li
An alkali-soluble polysaccharide was extracted from Lignosus rhinocerotis sclerotia (LRP). Its structural characteristics were determined by GC-MS, FT-IR, GC, 1D and 2D NMR combined with Smith degradation and methylation analysis. The LRP had a (1→3)-β-d-Glcp backbone with every three residues bearing a (1→6)-linked and hyperbranched side chain that contained three (1→6)-β-d-Glcp residues as secondary main chain and two terminal β-d-Glcp residues linked at O3. The degree of branching was 0.76 from GC-MS analysis, implying a highly branched structure for LRP...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193423/effect-of-extraction-ph-on-techno-functional-properties-of-crude-extracts-from-wild-cardoon-cynara-cardunculus-l-flowers
#16
Amal Ben Amira, Ines Makhlouf, Raul Flaviu Petrut, Frédéric Francis, Julien Bauwens, Hamadi Attia, Souhail Besbes, Christophe Blecker
In the present paper, techno-functional properties of rennet derived from C. cardunculus, prepared at various pH (from 3 to 6), were investigated. It was found that the extract prepared at pH 3 had the best milk-clotting properties (MCA/PA ratio). It presented also the highest enzyme content, determined by densitometry analysis on 1D and 2D gels electrophoresis. Formation of milk gels produced by the extracts and chymosin was monitored using dynamic rheology and turbiscan. It can be assumed that by lowering rennet pH, milk pH decreases, causing a significant increase of curd firmness and both elastic (G') and viscous (G″) moduli...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193422/sulphonated-modification-of-polysaccharides-from-pleurotus-eryngii-and-streptococcus-thermophilus-ascc-1275-and-antioxidant-activities-investigation-using-ccd-and-caco-2-cell-line-models
#17
Siqian Li, Nagendra P Shah
Polysaccharides extracted from Pleurotus eryngii (PEPS) and Streptococcus thermophilus ASCC 1275 (EPS) were sulphonated and their composition determined. Antioxidant activities of crude and sulphonated polysaccharides (S.PEPS and S.EPS) were investigated using the ABTS radical scavenging test and CCD and Caco-2 cell models. Degrees of sulphonation for S.PEPS and S.EPS were 0.73 and 0.37, respectively. Results showed that S.PEPS and S.EPS had significantly higher scavenging capacities than PEPS and EPS in the ABTS radical scavenging test...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193421/physicochemical-characteristics-of-the-cold-pressed-oil-obtained-from-seeds-of-fagus-sylvatica-l
#18
Aleksander Siger, Krzysztof Dwiecki, Wojciech Borzyszkowski, Mieczysław Turski, Magdalena Rudzińska, Małgorzata Nogala-Kałucka
A physicochemical characteristic of the cold-pressed oil obtained from seeds of common beech (Fagus sylvatica L.) has been presented. This plant may be considered as unconventional oilseeds crops because of relatively high content of fat (27.25%). The analyzed beech seeds oil has been classified as oleic-linoleic acids oil with more than 76% percentage share of those species. Beech seeds oil contains 4.2% of gamma-linolenic acid (GLA). Unique characteristic is the high content of γ-tocopherol (75.4mg/100g) and δ-tocopherol (34...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193420/reaction-kinetics-and-galactooligosaccharide-product-profiles-of-the-%C3%AE-galactosidases-from-bacillus-circulans-kluyveromyces-lactis-and-aspergillus-oryzae
#19
Huifang Yin, Jelle B Bultema, Lubbert Dijkhuizen, Sander S van Leeuwen
β-Galactosidase enzymes are used in the dairy industry to convert lactose into galactooligosaccharides (GOS) that are added to infant formula to mimic the molecular sizes and prebiotic functions of human milk oligosaccharides. Here we report a detailed analysis of the clearly different GOS profiles of the commercial β-galactosidases from Bacillus circulans, Kluyveromyces lactis and Aspergillus oryzae. Also the GOS yields of these enzymes differed, varying from 48.3% (B. circulans) to 34.9% (K. lactis), and 19...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193419/chemical-stability-of-astaxanthin-integrated-into-a-food-matrix-effects-of-food-processing-and-methods-for-preservation
#20
REVIEW
Alejandra Anahí Martínez-Delgado, Sanghamitra Khandual, Socorro Josefina Villanueva-Rodríguez
Astaxanthin is a carotenoid pigment found in numerous organisms ranging from bacteria to algae, yeasts, plants, crustaceans and fish such as salmon. Technological importance of this pigment emerged from various studies demonstrating that it is a powerful antioxidant, even with higher activity than alpha-tocopherol and other carotenoids. It has been included in various pharmaceutical products because of several beneficial properties. By its nature, astaxanthin is susceptible to degradation and can undergo chemical changes during food processing...
June 15, 2017: Food Chemistry
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