Liu, Zhibin Chen, Qin Zhang, Chen Ni, Li
Published in
Food chemistry
Green and black teas are regarded to possess therapeutic potential for the treatment of obesity, however it is not clear which tea performs better in body weight control. In this study, aiming to eliminate cultivar variation, green tea phenolics (GTP) were oxidized by tyrosinase to obtain oxidized tea phenolics (OTP). Thereafter, their anti-obesity...
Bujna, Erika Styevko, Gabriella Laskawy, Peter Rezessy-Szabo, Judit Nguyen, Vuong D Tran, Anh M T Ta Phuong, Linh Farkas, Csilla Gupta, Vijai Kumar Nguyen, Quang D
...
Published in
Food chemistry
Oligosaccharides especially prebiotics take high attention in the development of foods because of their physiological properties in human health. They are generally synthetized enzymatically via transferases or hydrolases from mold or bacteria. The fact is that such oligosaccharides synthetized by probiotic bacteria, should be utilized by these mic...
Zhang, Yi He, Shudong Rui, Xin Simpson, Benjamin K
Published in
Food chemistry
The study illustrates the molecular mechanisms by which marine-derived peptides exhibited different structures and inhibition functions to concurrently inhibit multiple enzymes involved in chronic diseases. Peptides (2 mg/mL) exhibited inhibition against angiotensin-converting enzyme (ACE, inhibition of 52.2-78.8%), pancreatic α-amylase (16.3-27.2%...
do Prado, Nadjama B de Abreu, Claudia B Pinho, Cyndi S Junior, Manoel M de N Silva, Mariana D Espino, Magdalena Silva, Maria F Dias, Fabio de S
Published in
Food chemistry
Basil is an edible, aromatic plant, which makes the study of the ecotoxicity of metals in plant metabolism relevant. Given the above, the objective of this study was to evaluate the effects of metals, aluminum, lead, and cadmium, in the synthesis of phenolic compounds and in the dry mass of basil plants (O. basilicum L.) grown in a hydroponic syste...
Li, Liyuan Zhao, Xue Xu, Xinglian
Published in
Food chemistry
The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding...
Du, Qiuzheng Zhang, Yan Yu, Lili He, Hua
Published in
Food chemistry
A novel magnetic molecularly imprinted polymers (MMIPs) with a new functional monomer Triallyl isocyanurate was synthesized successfully to enrich and detect sterigmatocystin (STG) in wheat samples. The differential UV-vis spectra and the reverse prediction method were selected to achieve the optimal synthesis conditions of the MMIPs, which were ch...
Fu, Jia Zhang, Le-Le Li, Wei Zhang, Yan Zhang, Yamei Liu, Fang Zou, Liang
Published in
Food chemistry
Metabolomics is an important branch of systems biology, which can detect changes in the body's metabolism before and after the intervention of functional foods, identify effective metabolites, and predict the interventional effects and the mechanism. This review summarizes the latest research outcomes regarding interventional effects of functional ...
Gasiński, Alan Kawa-Rygielska, Joanna Mikulski, Dawid Kłosowski, Grzegorz Głowacki, Adam
Published in
Food chemistry
Main by-product of white wine production is white grape pomace (WGP). It has attracted attention of food scientists, because it possesses high concentration of nutrients and bioactive substances. In this study, WGP was added to the beer after primary fermentation in two different concentrations (10% w/w and 20% w/w) and two different pretreatments ...
Böck, Fernanda C Helfer, Gilson A da Costa, Adilson B Dessuy, Morgana B Ferrão, Marco F
Published in
Food chemistry
Analysis of digital images by smartphone was used for copper quantification in sugarcane spirit (cachaça) samples through the formation of blue complex between copper and cuprizone. An experimental design was carried out to evaluate the best complexation reaction conditions. Moreover, different image acquisition procedures (external camera coupled ...
Yazar, Gamze Kokini, Jozef L Smith, Brennan
Published in
Food chemistry
The impact of endogenous wheat lipids on thermal characteristics, mixing behavior, non-linear rheological properties of gluten was studied to explore the contribution of wheat lipids to viscoelastic behavior of gluten under large processing deformations. Thermal analysis indicated higher denaturation temperature for vital wheat gluten (VWG) (69.2 ±...
