Corrigendum to "Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and ...
Published in Food chemistry
Rapid authenticity assessment of PGI Hongyuan yak milk based on SICRIT-QTOF MS.
Published in Food chemistry
Hongyuan (HY) yaks live in a pollution-free environment, making HY yak milk a green food, but their short milk production period and low milk yield make yak milk precious and expensive. The phenomenon of counterfeiting HY yak milk with ordinary milk from other origins has already occurred, so the authenticity assessment of HY yak milk is necessary....
Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet).
Published in Food chemistry
Seeds of ten Andean lupin (Lupinus mutabilis Sweet) ecotypes were collected from different regions of Peru and treated with an aqueous debittering method. Both untreated and treated seeds were analyzed by using LC-MS to investigate flavonoid profiles of different ecotypes and impact of debittering process on these compounds. Thirteen isoflavones (m...
High-throughput analysis of hazards in novel food based on the density functional theory and multimodal deep learning.
Published in Food chemistry
The emergence of cultured meat presents the potential for personalized food additive manufacturing, offering a solution to address future food resource scarcity. Processing raw materials and products in synthetic food products poses challenges in identifying hazards, impacting the entire industrial chain during the industry's further evolution. It ...
An impact of l-histidine on the phosphorylation and stability of pyruvate kinase at low NaCl level.
Published in Food chemistry
As one of the key rate limiting enzymes in glycolysis process, the characteristics of pyruvate kinase (PK) play an important role in regulating the muscle quality. Given the close relationship between kinase phosphorylation level and its stability, the present study investigated the impact of exogenous l-histidine (l-his) on PK phosphorylation and ...
Cyrene™ as a tyrosinase inhibitor and anti-browning agent.
Published in Food chemistry
The tyrosinase pathway takes part in the enzymatic process of food browning and is primarily responsible for food spoilage - manifesting itself from a decrease in its nutritional value to a deterioration of taste, which consequently leads to a gradual loss of shelf life. Finding safe and bio-based tyrosinase inhibitors and anti-browning agents may ...
Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxid...
Published in Food chemistry
In this study, the effects of thermal treatments on the structural, rheological, water mobility, antioxidant, and astringency properties of proanthocyanidin (PA)-pectin binary complexes were investigated. Thermal treatments (25, 63, or 85 °C) significantly decreased the particle size but increased the molecular weight of PA-pectin complexes, which ...
Carboxymethyl cellulose and carboxymethyl chitosan-based composite nanogel as a stable delivery vehicle for oyster pepti...
Published in Food chemistry
An oyster peptide (OPs)-loaded composite nanogel based on carboxymethyl cellulose and carboxymethyl chitosan (CMC@CMCS@OPs) was prepared, and the characterization, absorption and transport mechanism were further investigated. CMC@CMCS@OPs, a dense spherical microstructure with a diameter of ∼64 nm, which enhanced the thermal and digestive stabiliti...
Characterization of mung bean endogenous proteases and globulins and their effects on the production of mung bean protei...
Published in Food chemistry
Mung bean protein possesses several health benefits, and aqueous processing methods are used for its production. However, mung bean protein yields are different with different methods, which are actually different in conditions (e.g., pH, temperature, and time). Herein, liquid chromatography tandem mass spectrometry identified 28 endopeptidases and...
Optimizing BP neural network algorithm for Pericarpium Citri Reticulatae (Chenpi) origin traceability based on computer ...
...Published in Food chemistry
This study utilized computer vision to extract color and texture features of Pericarpium Citri Reticulatae (PCR). The ultra-fast gas-phase electronic nose (UF-GC-E-nose) technique successfully identified 98 volatile components, including olefins, alcohols, and esters, which significantly contribute to the flavor profile of PCR. Multivariate statist...
