Selected-ion flow-tube mass-spectrometry (SIFT-MS) fingerprinting versus chemical profiling for geographic traceability ...
...Published in Food Chemistry
Influence of roasting conditions on health-related compounds in different nuts.
...Published in Food Chemistry
Due to their health-beneficial ingredients the consumption of nuts can contribute to a healthy diet. The composition of hazelnuts, almonds, macadamia nuts, pistachios and walnuts regarding health-promoting and potentially harmful compounds was examined before and after roasting under different time and temperature conditions. Fatty acid composition...
The influence of cooking process on the microwave-assisted extraction of cottonseed oil.
Published in Journal of food science and technology
Cooking process is one of the most energy and time consuming steps in the edible oil extraction factories. The main goal of this study was cottonseed oil extraction by microwave radiation and elimination of any heat treatment of cottonseeds before extraction. The effect of cooking process on the physicochemical properties of extracted oil from two ...
Recent developments and applications of hyperspectral imaging for quality evaluation of agricultural products: a review....
Published in Critical reviews in food science and nutrition
Food quality and safety is the foremost issue for consumers, retailers as well as regulatory authorities. Most quality parameters are assessed by traditional methods, which are time consuming, laborious, and associated with inconsistency and variability. Non-destructive methods have been developed to objectively measure quality attributes for vario...
The binding of 4-ethylguaiacol with polyaniline-based materials in wines.
Published in Food chemistry
4-ethylguaiacol (4-EG) is one of the important compounds responsible for the "Brett character" (i.e. spicy and smoky aromas) found in wines contaminated with Brettanomyces yeast. In this trial, the ability of polyaniline-based materials (PANI-EB and PANI-ES) was tested as a potential fining agent for the removal of 4-EG in wine. First, a screening ...
An alternative method for protein determination without melamine interference.
Published in Food chemistry
Phenolic composition, antioxidant properties, and endothelial cell function of red and white cranberry fruits.
Published in Food chemistry
The effects of phenolic constituents in red cranberry extracts (RCE) and white cranberry extracts (WCE) on the endothelial cell function were investigated. Peonidin-3-O-galactoside, cyanidin-3-O-arabinoside, and cyanidin-3-O-galactoside were the predominant anthocyanins characterized, whereas a procyanidin tetramer was the predominant proanthocyani...
Yarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential.
Published in Critical reviews in microbiology
Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final produc...
Novel oxidation products of cyanidin 3-O-glucoside with 2,2'-azobis-(2,4-dimethyl)valeronitrile and evaluation of anthoc...
Published in Food chemistry
The radical oxidation mechanism of anthocyanin derivatives was investigated by the reaction of cyanidin 3-O-glucoside in the presence of radical initiator 2,2'-azobis-(2,4-dimethyl)valeronitrile (AMVN) in EtOH and aqueous CH3CN. Six different oxidation products were isolated, depending on the solvent employed. These products were identified using N...
Differences in the hydroxylation pattern of flavonoids alter their chemoprotective effect against direct- and indirect-a...
Published in Food chemistry
The antimutagenicity of ten flavonoids, differing in their hydroxylation patterns against direct-acting and indirect-acting mutagens, namely 4-nitro-o-phenylenediamine, sodium azide, mitomycin C, benzo[a]pyrene, aflatoxin B1 and 2-aminofluorene, were compared with the aim of investigating how the hydroxyl groups in their structures govern the biolo...
