Selected-ion flow-tube mass-spectrometry (SIFT-MS) fingerprinting versus chemical profiling for geographic traceability ...
...Published in Food Chemistry
QuEChERS GC–MS validation and monitoring of pesticide residues in different foods in the tomato classification group
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...
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 ...
Using Multispectral Imaging for Spoilage Detection of Pork Meat
Published in Food and Bioprocess Technology
The quality of stored minced pork meat was monitored using a rapid multispectral imaging device to quantify the degree of spoilage. Bacterial counts of a total of 155 meat samples stored for up to 580 h have been measured using conventional laboratory methods. Meat samples were maintained under two different storage conditions: aerobic and modified...
Laccase-catalyzed functionalization of chitosan by ferulic acid and ethyl ferulate: evaluation of physicochemical and bi...
Published in Food Chemistry
Chitosan and its derivatives functionalized by laccase-catalyzed oxidation of ferulic acid (FA) and ethyl ferulate (EF) were characterized for their physico-chemical, antioxidant and antibacterial properties. The enzymatic grafting of oxidized phenols led to FA-colored and EF-colorless chitosan derivatives with good stability of color and grafted p...
Development and analytical validation of a simple multivariate calibration method using digital scanner images for sunse...
Published in Food Chemistry
This paper proposed a novel methodology for the quantification of an artificial dye, sunset yellow (SY), in soft beverages, using image analysis (RGB histograms) and partial least squares regression. The developed method presented many advantages if compared with alternative methodologies, such as HPLC and UV/VIS spectrophotometry. It was faster, d...
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...
