Sung, Wen-Chieh Chang, Yu-Wei Chou, Yu-Hao Hsiao, Hsin-I
Published in
Food chemistry
This research aims to clarify the interactions that occur in a food model system consisting of glucose, asparagine and chitosans. Low molecular weight chitosan exerted a potent inhibitory effect (46.8%) on acrylamide and Maillard reaction products (MRPs) (>52.6%), respectively. Compared to a previous study conducted using the fructose system, the n...
Zhu, Shuqiang Zhou, Jia Jia, Hongfang Zhang, Haixia
Published in
Food chemistry
A method was developed for the determination of eight synthetic pigments in beverage samples by liquid-liquid microextraction followed by high performance liquid chromatography. Using hydrophobic deep eutectic solvent (DES) as the microextraction solvent, several key parameters were optimized, including the type and volume of the hydrophobic DES, p...
Sun, Lijun Chen, Weiqi Meng, Yonghong Yang, Xingbin Yuan, Li Guo, Yurong Warren, Frederick J Gidley, Michael J
Published in
Food chemistry
Zhang, Haihua Jiang, Yulan Pan, Junxian Lv, Yangjun Liu, Jun Zhang, Shikang Zhu, Yuejin
Published in
Food chemistry
The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of tea-flour food, aimed at regulating the release of glucose from starchy foods in the postprandial period. Six sta...
Mattice, Kristin D Marangoni, Alejandro G
Published in
Food chemistry
One hydrogenated and one non-hydrogenated shortening were baked with isolated components of a croissant matrix, including crystalline wheat starch, gelatinized wheat starch, gluten, and formed gluten network. The impact of the matrix components on fat crystallization was analyzed for polymorphism using powder X-ray diffraction, solid fat content by...
Wu, Yuluan Xian, Yanping Guo, Xindong Chen, Liwei Zhao, Xiaojuan Wang, Bin Wang, Li
Published in
Food chemistry
A sensitive UPLC-MS/MS method was established for the simultaneous determination of seven fluorescent whitening agents in flour matrix. Samples were ultrasonically extracted by trichloromethane-acetone. Then analytes were separated on a C18 column and detected by MS/MS. The developed method was validated in terms of the linearity, matrix effect, ac...
Zhang, Siran Kim, Nayeon Yokoyama, Wallace Kim, Yookyung
Published in
Food chemistry
Yuba is the skin formed at the surface during the heating of soymilk. The 3rd, 7th, and 11th films were evaluated for properties at different RH. At 39% RH, the 11th film had the lowest moisture, while the 3rd film had the highest moisture. However, at 75% RH, reverse moisture results were obtained. The tensile strengths of the 3rd and 11th films w...
Perez Herrera, Mariana Vasanthan, Thava
Published in
Food chemistry
Commercial interest on the application of starch nanoparticles (SNP) in food is rapidly growing. Since gums are commonly used in food processing for their texturizing functionality, it is important to understand the influence of SNP on gum rheology. λ-Carrageenan and xanthan gum were selected in this study due to their wide range of applications in...
Ciannamea, Emiliano M Espinosa, Juan P Stefani, Pablo M Ruseckaite, Roxana A
Published in
Food chemistry
Post-processing evolution of the functional properties of soybean protein concentrate (SPC) films, plasticized with varying levels of glycerol and processed by compression molding, was examined over a period of 90days. Films stored in the glassy state (25±2°C and 65±2% relative humidity) lost glycerol and water over time, as determined by gas chrom...
Ali, Hussein M Ali, Isra H
Published in
Food chemistry
Antioxidant activity of anthocyanidins is greatly affected by the 3-hydroxyl group and/or a catecholic moiety. The two-hydrogen atom donation process is frequently used to explain the high antioxidant activity of polyphenolic compounds leading to the formation of stable diketones e.g. 1,2-quinones. Thermodynamic parameters, HOMO and spin density we...
