Chen, Cheng Guo, Zhaobin Shi, Xixiong Guo, Yuxuan Ma, Guoyuan Ma, Jibing Yu, Qunli
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Food chemistry: X
Reactive oxygen species (ROS) affect meat quality through multiple biochemical pathways. To investigate the effect of ROS on postmortem glycolysis and tenderness of bovine muscle, ROS content, glycolytic potential, glycolysis rate-limiting enzyme activities, expression of hypoxia-inducible factor-1α (HIF-1α), phosphatidylinositol 3-kinase (PI3K), s...
Pateiro, Mirian Vargas-Ramella, Márcio Franco, Daniel Gomes da Cruz, Adriano Zengin, Gökhan Kumar, Manoj Dhama, Kuldeep Lorenzo, José M
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Food chemistry: X
Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dried berries. The characteristics of the convention...
Mehra, Rahul Kumar, Shiv Singh, Rajat Kumar, Naveen Rathore, Deepshikha Nayik, Gulzar Ahmad Alabdallah, Nadiyah M Monteiro, António Guiné, Raquel F F Kumar, Harish
...
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Food chemistry: X
Colostrum samples of recently registered cow breed "Himachali Pahari" were assorted from high altitude zone (901-2200 m). Prepared bovine colostrum whey powder (BCWP) was analysed for chemical composition, amino acids, minerals, surface morphology (SEM-EDS), FTIR and dielectric properties. Results showed that freeze-dried BCWP contained a considera...
Xiao, Ying Zhang, Fangfang Xu, Haojie Yang, Changming Song, Xiaoqiu Zhou, Yiming Zhou, Xiaoli Liu, Xiaodan Miao, Junli
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Food chemistry: X
The effects of cinnamaldehyde microcapsules on the concentration of cinnamaldehyde and its metabolites in plasma, urine, and feces, the antioxidant capacity, and the intestinal flora in male C57/BL6 mice were evaluated by oral administration for 7 weeks. Microencapsulation significantly increased the contents of cinnamaldehyde, cinnamyl alcohol, an...
Zhang, Shanying Li, Xiaolei Ai, Binling Zheng, Lili Zheng, Xiaoyan Yang, Yang Xiao, Dao Sheng, Zhanwu
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Food chemistry: X
Phenolics have been used to suppress the formation of advanced glycation end products (AGEs) in food; however, enhancing their thermostability and photostability in foods remains a key issue. Ferulic acid (FA), quercetin (QT), and vanillic acid (VA), which reduce production of AGEs, were embedded in bovine β-lactoglobulin (β-LG) and their interacti...
Osiriphun, Sukhuntha Rachtanapun, Pornchai Wangtueai, Sutee Jirarattanarangsri, Wachira
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Food chemistry: X
We developed a new healthy gummy jelly from tilapia skin-derived gelatine and four rice cultivar powders. The gelatine from the tilapia fish skin was obtained using acid and alkaline extraction. The extracted gelatine comprised 96.77 ± 0.96 % protein and featured a breaking force of 5.21 ± 0.58 g, which indicates high gel strength. The fish gelatin...
Yin, Zhibin Dong, Tao Huang, Wenjie Du, Mingyi Chen, Dong Fernie, Alisdair R Yi, Ganjun Yan, Shijuan
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Food chemistry: X
Banana is one of most popular fruits globally due to health-promoting and disease-preventing effects, yet little is known about in situ metabolic changes across banana varieties. Here, we integrated gold nanoparticle (AuNP)-assisted laser desorption/ionization mass spectrometry imaging (LDI-MSI) and metabolomics to investigate the spatiotemporal di...
Wu, Yaqiong Yang, Hao Yang, Haiyan Zhang, Chunhong Lyu, Lianfei Li, Weilin Wu, Wenlong
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Food chemistry: X
With the advancement of blueberry industrialization, cultivation measures for obtaining high-quality fruits and technologies for obtaining high levels of the main secondary metabolites have become inevitable requirements for further development of the blueberry industry. This study applied different shading treatments and found that the FT1 shading...
Fu, Yuan Liu, Chuanhao Yan, Xiaohui Jiang, Guochuan Dang, Qiao Wang, Liyan Liu, Xuejun
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Food Chemistry: X
The physicochemical and functional properties of myofibrillar protein (MP), sarcoplasmic protein (SP), and myostromin (MY) in Hypomesus olidus muscle were evaluated and reported in this study. These fractions are rich in Glu. Three proteins exhibited significantly different morphologies, colors, and particle sizes. The main protein bands of MP, SP,...
Guo, Qing Xu, Shuai Liu, Hua-Min Liu, Ming-Wei Wang, Chen-Xu Qin, Zhao Wang, Xue-De
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Food Chemistry: X
In this work, sesame oligosaccharides (SOL) and sesame protein isolate (SPI) were isolated from dehulled sesame meal, combined and then tested as a sesame model system, to investigate the effects of roasting temperature and duration on color and flavor. The results demonstrated that SOL was more easily degraded than SPI; specifically, SOL and SPI g...
