Sharma, Jatin Kumar Bhardwaj, Vijay Singh, Rahul Rajendran, Vidya Purohit, Rituraj Kumar, Sanjay
Published in
Food Chemistry
Immensely aggravated situation of COVID-19 has pushed the scientific community towards developing novel therapeutics to fight the pandemic. Small molecules can possibly prevent the spreading infection by targeting specific vital components of the viral genome. Non-structural protein 15 (Nsp15) has emerged as a promising target for such inhibitor mo...
Yu, Zhipeng Kan, Ruotong Ji, Huizhuo Wu, Sijia Zhao, Wenzhu Shuian, David Liu, Jingbo Li, Jianrong
Published in
Food Chemistry
The present study aimed to identify potential SARS-CoV-2 inhibitory peptides from tuna protein by virtual screening. The molecular docking was performed to elicit the interaction mechanism between targets (Mpro and ACE2) and peptides. As a result, a potential antiviral peptide EEAGGATAAQIEM (E-M) was identified. Molecular docking analysis revealed ...
Huda, Md. Nurul Lu, Shuai Jahan, Tanzim Ding, Mengqi Jha, Rintu Zhang, Kaixuan Zhang, Wei Georgiev, Milen I. Park, Sang Un Zhou, Meiliang
...
Published in
Food Chemistry
Buckwheat is a gluten-free crop under the family Polygonaceae abundant with beneficial phytochemicals that provide significant health benefits. It is cultivated and adapted in diverse ecological zones all over the world. Recently its popularity is expanding as a nutrient-rich healthy food with low-calories. The bioactive compounds in buckwheat are ...
Collings, Emma R Carmen Alamar, M Redfern, Sally Cools, Katherine Terry, Leon A
Published in
Food chemistry
Withering is considered a crucial stage of black tea processing. In this study, tea shoots from two cultivars (cvs. Yabukita and Clone 2) were stored at 5 °C, in either a low or high vapour pressure deficit (VPD) environment, to determine the impact of different withering rates on physiology (viz. respiration rate [RR], colour and moisture loss) an...
Liu, Chujiao Yang, Qian Linforth, Robert Fisk, Ian D Yang, Ni
Published in
Food chemistry
Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardised particle size distribution. ...
Kharbach, Mourad Kamal, Rabie Mansouri, Mohammed Alaoui Marmouzi, Ilias Viaene, Johan Cherrah, Yahia Alaoui, Katim Vercammen, Joeri Bouklouze, Abdelaziz Vander Heyden, Yvan
...
Published in
Food Chemistry
Muriel HENRION Servaes, Mathieu Thielecke, Frank Fogliano, Vincenzo
Published in
Food Chemistry
The QUENCHER method is a time and cost-saving extraction-free procedure measuring in vitro antioxidant capacity which appears highly relevant from an industrial perspective. However, grinding and exact weighting of material may be considered as critical points and were addressed in the present paper. Increasing sample weight at constant ABTS volume...
Pina-Pérez, M C Rivas, A Martínez, A Rodrigo, D
Published in
Food chemistry
Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobial...
Ramírez Restrepo, Andrés Gallo Ortiz, Andrés Fernando Hoyos Ossa, Duvan Esteban Peñuela Mesa, Gustavo Antonio
Published in
Food Chemistry
The objective of this study was to validate (SANCO/12495/2011 and NTC-ISO/IEC 17025) multi-residue multi-class methods using QuEChERS sample preparation and GC–MS for the analysis of regulated pesticides in tomatoes (Solanum lycopersicum), tamarillos (Solanum betaceum) and goldenberries (Physalis peruviana). These Latin American products are repres...
Schlörmann, W Birringer, M Böhm, V Löber, K Jahreis, G Lorkowski, S Müller, A K Schöne, F Glei, M Stefan Lorkowski
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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...
