Li, Xinyue Sekiyama, Yasuyo Nakamura, Nobutaka Suzuki, Yoko Tsuta, Mizuki
Published in
Food chemistry
The objective of this study was to explore the potentiality and mechanism of visible and near-infrared (Vis-NIR) spectroscopy in estimating the freshness of komatsuna. We monitored the cumulative CO2 production of komatsuna stored under different conditions as a freshness indicator and measured the Vis-NIR spectra of komatsuna as the predictor. Usi...
Pérez-Tavarez, Raquel Moreno, Helena M Borderias, Javier Loli-Ausejo, David Pedrosa, María Hurtado, José Luis Rodriguez-Pérez, Rosa Gasset, María
Published in
Food chemistry
Fish is one of the eight major foods causing type-I food allergy, and the prevalence of its allergy is increasing in part due to changes in consumption habits. One of the main drivers for these changes has been the processing developments transforming the fish muscle into seafood products. Most fish allergic patients react to the Ca2+-binding prote...
Jia, Wan-Ting Yang, Zhen Guo, Xiao-Na Zhu, Ke-Xue
Published in
Food chemistry
This study aimed to investigate the effect of superheated steam treatment (SST) on lipid stability of whole wheat flour (WWF) during storage. After SST, the lipase and peroxidase of WWF were inactivated, and lipoxygenase activity was lower than 5% of its initial value. The total tocopherols decreased slightly in all SST groups, especially it only d...
Bresson, S Lecuelle, A Bougrioua, F El Hadri, M Baeten, V Courty, M Pilard, S Rigaud, S Faivre, V
Published in
Food chemistry
A high quality chocolate requires not only a shiny surface, a crunchy and pleasant texture, but also a proper resistance to blooming. All these characteristics are influenced by the physical and chemical properties of the components, which are directly related to their crystalline structure. Some works found that the proportion of cocoa butter (CB)...
Wu, Aimin Ding, Hao Zhang, Wei Rao, Hanbing Wang, Lizhi Chen, Yinyin Lu, Changfang Wang, Xianxiang
Published in
Food chemistry
A colorimetric and fluorescence turn-on dual-signal assay was developed for the determination of ascorbic acid (AA). Because the ultraviolet absorption of the oxidized 3,3',5,5'-tetramethylbenzidine (oxTMB) overlapped with the fluorescence emission of glutathione stabilized Au nanoclusters (AuNCs), the fluorescence of AuNCs can be quenched by oxTMB...
Kalogiouri, Natasa P Manousi, Natalia Rosenberg, Erwin Zachariadis, George A Paraskevopoulou, Adamantini Samanidou, Victoria
Published in
Food chemistry
It is challenging to establish a correlation between the agronomical practices and the volatile profile of high-value agricultural products. In this study, the volatile metabolome of walnut oils from conventional and organic farming type was explored by HS-SPME-GC-MS. The SPME protocol was optimized after evaluating the effects of extraction time, ...
Ayyash, Mutamed Abdalla, Abdelmoneim Alhammadi, Ahlam Senaka Ranadheera, C Affan Baig, Mohd Al-Ramadi, Basel Chen, Gang Kamal-Eldin, Afaf Huppertz, Thom
Published in
Food chemistry
This study investigated probiotic survival and biological functionality of the bioaccessible fraction of fermented camel milk (FCM) and fermented bovine milk (FBM) after in vitro digestion. Furthermore, untargeted metabolomic analysis was performed to identify the bioaccessible compounds in FCM and FBM, which were produced using starter bacteria (S...
Yu, Dawei Zhao, Wenyu Yang, Fang Jiang, Qixing Xu, Yanshun Xia, Wenshui
Published in
Food chemistry
Effects of ultrasound-assisted chitooligosaccharides (COS-UA) coating on the quality attributes and microbial composition of refrigerated grass carp fillets were evaluated. The results showed that COS and COS-UA coatings retarded quality deterioration of fillets during storage. Compared to COS coatings, COS-UA treated samples had lower contents of ...
Coloma, Alicia Del Pozo, María Martínez-Moro, Rut Blanco, Elías Atienzar, Pedro Sánchez, Lorenzo Petit-Domínguez, María Dolores Casero, Elena Quintana, Carmen
Published in
Food chemistry
This work presents an on-line fluorescence method for the allura red (AR) determination. The method is based on the fluorescence quenching of dots of MoS2 because of their interaction with the non-fluorescence dye. MoS2-dots were synthetized and characterized by spectroscopic techniques and High Resolution Transmission Electronic Microscopy (HR-TEM...
Zhang, Hao Troise, Antonio Dario Zhang, Hui Fogliano, Vincenzo
Published in
Food chemistry
The control of Maillard reaction in foods is important to preserve protein nutritional quality. In this study, we investigated the effects of melanoidins obtained from different roasted cocoa beans toward the formation of dietary advanced glycation end-products (d-AGEs) in aqueous solution of whey protein (WP) and glucose, glyoxal and methylglyoxal...
