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...
Hu, Xiao-Pei An, Qing-Da Zhou, Da-Yong Lu, Ting Yin, Fa-Wen Song, Liang Zhao, Qi Zhang, Jiang-Hua Qin, Lei Zhu, Bei-Wei
...
Published in
Food chemistry
Different classes of lipids and phospholipids (PL) as well as fatty acid (FA) compositions, and glycerophospholipid (GP) molecular species in edible parts (adductor muscles) and by-products (gonads and mantles) of scallops Patinopecten yessoensis and Chlamys farreri were characterized. The lipids contained high levels of polyunsaturated FA (PUFA) (...
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...
Qian, Chunlu Ren, Nannan Wang, Jingye Xu, Qiang Chen, Xuehao Qi, Xiaohua
Published in
Food chemistry
In protected vegetable fields, plant growth regulators are often used to improve cucumber fruit growth. However, the effects of plant growth regulators on the appearance and nutritional quality of cucumber (Cucumis sativus L.) remain largely unknown. In the present study, 100 mg/L N-(2-chloro-4-pyridyl)-N'-phenylurea (CPPU), naphthaleneacetic acid ...
Sun, Lijun Chen, Weiqi Meng, Yonghong Yang, Xingbin Yuan, Li Guo, Yurong Warren, Frederick J Gidley, Michael J
Published in
Food chemistry
Gómez-Ojeda, Armando Jaramillo-Ortíz, Sarahi Wrobel, Katarzyna Wrobel, Kazimierz Barbosa-Sabanero, Gloria Luevano-Contreras, Claudia de la Maza, Maria Pia Uribarri, Jaime Del Castillo, Ma Dolores Garay-Sevilla, Ma Eugenia
...
Published in
Food chemistry
Nε-carboxymethyl-lysine (CML) is measured in food, but there is a controversy concerning the most convenient yet reliable method(s) for this task. This work compares three different ELISA assays and HPLC-ESI-ITMS/MS for the analysis of CML in several food items. The four methods showed the same decreasing order of CML concentration: beef, bacon>chi...
Krüger, S Bergin, A Morlock, G E
Published in
Food chemistry
Decision makers responsible for quality management along the food chain need to reflect on their analytical tools that should ensure quality of food and especially superfood. The "4ables" in target analysis (stable, extractable, separable, detectable) focusing on marker compounds do not cover all relevant information about the sample. On the exampl...
Daniel, Daniela Lopes, Fernando Silva Santos, Vagner Bezerra Dos do Lago, Claudimir Lucio
Published in
Food chemistry
The detection of coffee adulteration with soybean and corn by capillary electrophoresis-tandem mass spectrometry was accomplished by evaluating the monosaccharides profile obtained after acid hydrolysis of the samples. The acid hydrolysis, using H2SO4 as a catalyst, increases the ionic strength of the sample impairing the electrophoretic separation...
Muszyńska, Bożena Grzywacz-Kisielewska, Agata Kała, Katarzyna Gdula-Argasińska, Joanna
Published in
Food chemistry
Mushrooms have been used extensively, owing to their nutritional and medicinal value, for thousands of years. Modern research confirms the therapeutic effect of traditionally used species. Inflammation is a natural response of the immune system to damaging factors, e.g. physical, chemical and pathogenic. Deficiencies of antioxidants, vitamins, and ...
Souza, Lauana Pellanda de Faroni, Lêda Rita D'Antonino Heleno, Fernanda Fernandes Pinto, Frederico Garcia Queiroz, Maria Eliana Lopes Ribeiro de Prates, Lucas Henrique Figueiredo
Published in
Food chemistry
The present study aimed to optimize ozone (O3) treatments, as gas and dissolved in water, to remove difenoconazole and linuron in carrots. We employed a central composite design to study three variables governing the efficacy of treatments: O3 concentration, temperature and treatment time. The temperature did not influence the efficacy of treatment...
