Chen, Chien-Hao Chung, Wu-Hsun Ding, Wang-Hsien
Published in
Food chemistry
Benzotriazoles (BTRs) and benzothiazoles (BTs) are two groups of emerging concern and high production volume contaminants. Via the biomagnification of the food web, they could jeopardize human health. In this work, rapid determining the presence of five BTRs and two BTs in marketed fish was performed by a novel double-vortex-ultrasonic assisted mat...
Ayyash, Mutamed Abu-Jdayil, Basim Itsaranuwat, Pariyaporn Almazrouei, Noora Galiwango, Emmanuel Esposito, Gennaro Hunashal, Yamanappa Hamed, Fathalla Najjar, Zein
Published in
Food chemistry
Fermented camel milk possesses a weak (liquid-like) gel structure. We aimed to 1) investigate the characteristics, bioactivities and rheological properties of the exopolysaccharide (EPS) produced by Lactococcus garvieae-C47 (exopolysaccharide-C47 product), a potential probiotic bacterium, on milk extracted from camels and 2) examine the rheological...
Caldeira, Leila Rodrigues Madureira, Fernando Diniz Maia, Thalita De Faria Muller, Carlos Vitor Fernandes, Christian
Published in
Food chemistry
An analytical method for the simultaneous determination of ethylene glycol and diethylene glycol in beer was developed and validated according to current legislation. This method includes the application of sample dilution with ethanol followed by quantification using gas chromatography coupled to mass spectrometry. All figures of merit were within...
Li, Xusheng Zhang, Lei Peng, Ziyao Zhao, Yaqi Wu, Kaiyun Zhou, Nan Yan, Yin Ramaswamy, Hosahalli S Sun, Jianxia Bai, Weibin
...
Published in
Food chemistry
Ultrasound (US) has been recognized as a non-thermal technology for accelerating blueberry wine aging for flavor development. However, influence of US on anthocyanin and color characteristics is uncertain. In this study, US was applied to new blueberry wine, and changes in color characteristics, anthocyanin content and anti-oxidant capacity were ev...
Zouari, Ahmed Briard-Bion, Valérie Gaucheron, Frédéric Schuck, Pierre Gaiani, Claire Triki, Mehdi Attia, Hamadi Ayadi, Mohamed Ali
Published in
Food chemistry
This study investigated the effect of pH on the denaturation extent, the surface chemical composition, the water sorption isotherm and the glass transition temperature of camel and bovine whey protein's powders. The LC-MS analysis indicated that the β-Lactoglobulin was the most denatured protein in bovine whey powders regardless the pH value, while...
Nissen, Lorenzo Samaei, Seyedeh Parya Babini, Elena Gianotti, Andrea
Published in
Food chemistry
Insects represent a novel source of edible high nutritional value proteins which are gaining increasing interest as an alternative to traditional animal foods. In this work, cricket flour was used to produce gluten-free sourdough breads, suitable for celiac people and "source of proteins". The doughs were fermented by different methods and pH and m...
Liu, Lingling Li, Bingning Ouyang, Jie Wu, Yanwen
Published in
Food chemistry
A mild mixed-solvent of n-hexane/isopropanol is proposed for extracting total mineral oil hydrocarbons (MOH) from commercial milk powder products. Unlike acid-hydrolysis, the mixed-solvent extraction was performed at ambient temperature and the low-boiling-point hydrocarbons were retained to the greatest extent. After extraction, total MOH was dete...
Lima, Alexandre R Castañeda-Loaiza, Viana Salazar, Miguel Nunes, Carla Quintas, Célia Gama, Florinda Pestana, Maribela Correia, Pedro J Santos, Tamára Varela, João
...
Published in
Food chemistry
The consumption of halophytes as healthy gourmet food has increased considerably in the past few years. However, knowledge on the nutritional profile of domesticated halophytes is scarce and little is known on which cultivation conditions can produce plants with the best nutritional and functional properties. In this context, Salicornia ramosissima...
Srisa, Atcharawan Harnkarnsujarit, Nathdanai
Published in
Food chemistry
Antifungal bioplastic films were developed based on poly(lactic acid) (PLA) and poly(butylene adipate-co-terephthalate) (PBAT) blends as PLA60/PBAT40 (PLA/PBAT) and PBAT60/PLA40 (PBAT/PLA) with incorporated trans-cinnamaldehyde using cast-extrusion. Trans-cinnamaldehyde was more compatible in PLA which exhibited plasticization that increased molecu...
Cao, Qiongju Huang, Yuan Zhu, Quan-Fei Song, Mingwei Xiong, Shanbai Manyande, Anne Du, Hongying
Published in
Food chemistry
Endogenous lipase and lipoxygenase play important roles in accelerating lipid oxidation. Polyphenols are a series of commonly used chemicals for preserving fish and seafood products, due to their positive inhibitory effects on lipid oxidation. However, the mechanism involved is still unknown. The inhibitory effects of chlorogenic acid (CGA) on lipa...
