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Journal Food Chem

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Inhibitory effects of sorbitol on the collapse and deterioration of gluten network in fresh noodles during storage.

Mengli Zhang, Lingtao Zhang, Man Li, Qingjie Sun,

In this paper, the inhibitory effects of sorbitol on the collapse of gluten network and textural deterioration of fresh noodles during storage were investigated, based on the changes in macroscopic and microscopic characteristics of gluten protein. Appropriate addition (≤2%) of sorbitol increased dough viscoelasticity and extension energy. Sorbitol significantly inhibited ... Read more >>

Food Chem (Food chemistry)
[2020, :128638]

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New water-soluble chitin derivative with high antibacterial properties for potential application in active food coatings.

Andreii S Kritchenkov, Alexey V Kletskov, Anton R Egorov, Alexander G Tskhovrebov, Aleh V Kurliuk, Natallia V Zhaliazniak, Tatsiana V Shakola, Victor N Khrustalev,

The synthesis of new chitin derivatives through ultrasound-assisted treatment of the chitin with 1-azido-3-chloropropan-2-ol under Green Chemistry conditions is described. This is the first example of ultrasound-assisted polymer analogues transformation of chitin unaccompanied by noticeable backbone degradation or deacetylation. The obtained water-soluble azido chitin derivatives are characterized by high antibacterial ... Read more >>

Food Chem (Food chemistry)
[2020, :128696]

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Determination of microbial diversities and aroma characteristics of Beitang shrimp paste.

Yunping Yao, Xinyun Zhou, Hadiatullah Hadiatullah, Jian Zhang, Guozhong Zhao,

Beitang shrimp paste (BSP) is fermented by different parts of shrimp, such as the head (H), meat (M), or the whole shrimp (S and W). Microbial communities of BSP were dominated by Firmicutes and Proteobacteria at the phyla level and Tetragenococcus at the genus level. However, the microbial diversity of ... Read more >>

Food Chem (Food chemistry)
[2020, :128695]

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Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems.

Qingfa Wang, Limin Li, Xueling Zheng,

Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as ... Read more >>

Food Chem (Food chemistry)
[2020, :128700]

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Structural changes of different starches illuminated with linearly polarised visible light.

Ewelina Nowak, Gohar Khachatryan, Anna Wisła-Świder,

Aqueous suspensions (30% w/w) of spelt, amaranth and wheat starches were illuminated with linearly polarised visible light for 5, 15, 25 and 50 h. For native and illuminated samples, the weight-average molecular weight, the radii of gyration of the starch polysaccharide chains, and the distribution of the amylopectin structural units of ... Read more >>

Food Chem (Food chemistry)
[2020, :128693]

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Morphology-maintaining synthesis of copper hydroxy [email protected] framework composite for extraction and determination of trace mercury in rice.

Chenchen Song, Yanhao Zhang, Xinglin Li, Gangfeng Ouyang, Jiting Cui, Ling Zhang, Ajuan Yu, Shusheng Zhang, Yuanyuan Cui,

A novel copper hydroxy [email protected] composite DMP-Cu decorated by 2, 5-dimercapto-1, 3, 4-thiadiazol was facilely prepared and characterized. A dispersive SPE strategy using DMP-Cu as adsorbent combined with atomic fluorescence spectroscopy was developed for the selective capture of trace total mercury in rice sample. The adsorption mechanism showed that the ... Read more >>

Food Chem (Food chemistry)
[2020, :128508]

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Anion carboxymethylated β-glucan alleviates undesirable binding between procyanidins and β-galactosidase.

Jingyi Wang, Bijun Xie, Zhida Sun,

To solve the potential problem of hindered β-galactosidase activity by procyanidins, carboxymethylated Pachyman (CMP), a negatively-charged carboxymethylated (1 → 3)-β-d-glucan, was applied to mitigate inhibition by procyanidins. The mechanisms underlying this effect were explored through enzyme kinetic analysis, fluorescence quenching assays, circular dichroism, and molecular docking studies. The results indicated that the ... Read more >>

Food Chem (Food chemistry)
[2020, :128686]

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Identification of phenolic compounds in fruits of Ribes stenocarpum Maxim. By UHPLC-QTOF/MS and their hypoglycemic effects in vitro and in vivo.

Sirong Jiang, Xiaohui Zhao, Chuang Liu, Qi Dong, Lijuan Mei, Chen Chen, Yun Shao, Yanduo Tao, Huilan Yue,

The gooseberry (Ribes stenocarpum Maxim. (CBZ)) is a wild and noncommercially cultivated berry fruit widely distributed in the Tibetan Plateau. The phenolic constituents from the berry fruit of CBZ were firstly identified by employing UPLC-QTOF MS. A total of 41 compounds, including hydroxycinnamic acids, hydroxybenzoic acids, flavonols and dihydroflavonol, were ... Read more >>

Food Chem (Food chemistry)
[2020, :128568]

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Isolation and identification of three water-soluble selenoproteins in Se-enriched Agaricus blazei Murrill.

Zhongqiu Hu, Yuanxi Yao, Meng Lv, Yiqian Zhang, Lin Zhang, Yahong Yuan, Tianli Yue,

Selenoproteins in selenium (Se)-enriched vegetables play an important role in human health. In this study, three water-soluble selenoproteins PR-Se-1, PR-Se-2 and PR-Se-3 in Agaricus blazei Murrill (ABM) were isolated by anion exchange chromatography, gel filtration chromatography and SDS-PAGE. Sequence analyses performed by HPLC-MS/MS showed that PR-Se-1, a 114024 Da selenoprotein with ... Read more >>

Food Chem (Food chemistry)
[2020, :128691]

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Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia.

Shu-Cheng Huang, Qin-Qin Cao, Ya-Bing Cao, Yu-Rong Yang, Ting-Ting Xu, Ke Yue, Fang Liu, Zong-Xi Tong, Xue-Bing Wang,

Tibial dyschondroplasia (TD) is the common leg disease in commercial broilers. However, the effects of TD on meat quality and the protective of Morinda officinalis polysaccharide (MOP) are largely unknown. Three hundred broiler chicks (one-day-old) were equally allocated into control (CON), TD and MOP-treated groups for 15 days. The results indicated ... Read more >>

Food Chem (Food chemistry)
[2020, :128688]

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Green feed increases antioxidant and antineoplastic activity of buffalo milk: A globally significant livestock.

Angela Salzano, Gianluca Neglia, Nunzia D'Onofrio, Maria Luisa Balestrieri, Antonio Limone, Alessio Cotticelli, Raffaele Marrone, Aniello Anastasio, Michael J D'Occhio, Giuseppe Campanile,

The effect of green feed on health-promoting biomolecules in milk was examined in dairy buffaloes. Buffaloes received a total mixed ration (TMR) (Control, C; n = 40) or TMR + alfalfa green feed (30% of diet) (Treated, T; n = 40). Biomolecules and functional activity were measured in milk obtained twice-monthly. Treated buffaloes had higher milk ... Read more >>

Food Chem (Food chemistry)
[2020, :128669]

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Novel biopolymer-based nanocomposite food coatings that exhibit active and smart properties due to a single type of nanoparticles.

Andreii S Kritchenkov, Anton R Egorov, Olga V Volkova, Alexey A Artemjev, Aleh V Kurliuk, Tuan Anh Le, Hong Hieu Truong, Giang Le-Nhat-Thuy, Thanh Van Tran Thi, Nguyen Van Tuyen, Victor N Khrustalev,

We used nanoparticles which possess simultaneously active (antimicrobial, UV-protective and antioxidant) and smart (temperature sensing) properties. The nanoparticles (2Rh = 450 nm, PDI = 0.118 ± 0.014, ζ-potential = 21 mV and Tg = 8 ± 1 °C) are based on polyethylene glycol (PEG)/methyl cellulose (MC) core with anthocyanidin and sodium acetate, and chitosan/gallotannin-based shell. The core of nanoparticles acts as a temperature indicator, changing ... Read more >>

Food Chem (Food chemistry)
[2020, :128676]

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Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization.

Jehannara Calle, Yaiza Benavent-Gil, Cristina M Rosell,

The corms of cocoyams, specifically Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott are usually consumed as pastes. Nevertheless, the secondary corms, also named cormels, are not fully exploited. In this study, the chemical composition and functional properties of cormels from different botanical sources were evaluated, and the digestibility ... Read more >>

Food Chem (Food chemistry)
[2020, :128666]

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Analysis of the interaction between tryptophan-related compounds and ATP-binding cassette transporter G2 (ABCG2) using targeted metabolomics.

Alba M Garcia-Lino, Alex Gomez-Gomez, Dafne Garcia-Mateos, Alvaro de la Fuente, Ana I Alvarez, Oscar J Pozo, Gracia Merino,

ATP-binding cassette transporter G2 (ABCG2) is involved in the secretion of several compounds in milk. The in vitro and in vivo interactions between tryptophan-related compounds and ABCG2 were investigated. The tryptophan metabolome was determined by liquid chromatography-tandem mass spectrometry in milk and plasma from wild-type and Abcg2-/- mice as well ... Read more >>

Food Chem (Food chemistry)
[2020, :128665]

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Chemical characterization of the polar antibacterial fraction of the ethanol extract from Rosmarinus officinalis.

Xiangjian Zhong, Xin Wang, Na Zhou, Jinjie Li, Jiachen Liu, Jianyu Yue, Xiaomeng Hao, Maoluo Gan, Pengcheng Lin, Xiaoya Shang,

Rosmarinus officinalis L. has been widely used as a spice to extend the shelf life of foods. Most studies in the literature indicate that its essential oil is its major antibacterial component. In this study, a polar fraction from rosemary exhibited considerably stronger antibacterial activity against Bacillus subtilis than its ... Read more >>

Food Chem (Food chemistry)
[2020, :128674]

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Determination of bongkrekic acid and isobongkrekic acid in rice noodles by HPLC-Orbitrap HRMS technology using magnetic halloysite nanotubes.

Ming Liang, Rongqiao Chen, Yanping Xian, Junpeng Hu, Xiangchang Hou, Bin Wang, Yuluan Wu, Li Wang,

The existing extraction and detection methods of bongkrekic acid (BKA) and isobongkrekic acid (IBKA) are complex, time-consuming and solvent-consuming. In this work, a simple and fast pre-concentration procedure based on Fe3O4/HNTs was developed for the determination of BKA and IBKA in rice noodles using HPLC-Orbitrap HRMS. The structure and morphology ... Read more >>

Food Chem (Food chemistry)
[2020, :128682]

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Zirconium(Ⅳ)-based metal-organic framework for determination of imidacloprid and thiamethoxam pesticides from fruits by UPLC-MS/MS.

Yan Xu, Xiangxin Li, Wanli Zhang, Haitao Jiang, Yijing Pu, Jiankang Cao, Weibo Jiang,

Zirconium(Ⅳ)-based metal-organic framework (MOF)-UiO-66-NH2 was fabricated to adsorb the imidacloprid and thiamethoxam in fruit samples before analysis using UPLC-MS/MS. The UiO-66-NH2 was confirmed by SEM, FTIR, and XRD. Key experimental parameters were investigated by response surface methodology (RSM). The desirability recovery of imidacloprid was 94.52% under optimum conditions (mount of ... Read more >>

Food Chem (Food chemistry)
[2020, :128650]

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Identification and in vitro anti-inflammatory activity of different forms of phenolic compounds in Camellia oleifera oil.

Tao Zhang, Fangcheng Qiu, Li Chen, Ruijie Liu, Ming Chang, Xingguo Wang,

Camellia oleifera (C. oleifera) oil is known as "oriental olive oil". We previously reported the anti-inflammatory activity of C. oleifera oil was mainly attributed to the phenolic compounds, but the specific compounds remain uncovered. In this study, phenolic compounds in the form of free (11.92 μg GAE/g), esterified (37.57 μg GAE/g), glycosylated ... Read more >>

Food Chem (Food chemistry)
[2020, :128660]

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Rapid and comprehensive profiling of α-glucosidase inhibitors in Buddleja Flos by ultrafiltration HPLC-QTOF-MS/MS with diagnostic ions filtering strategy.

Lianwu Xie, Qiachi Fu, Shuyun Shi, Jiawei Li, Xinji Zhou,

Buddleja Flos is used as yellow rice colorant and a well-known traditional Chinese medicine. But its biochemical profiling is still lack due to complex matrix. Here, ultrafiltration high-performance liquid chromatograph-quadrupole time-of-flight tandem mass spectrometry (HPLC-QTOF-MS/MS) with diagnostic ions filtering strategy was proposed for rapid and comprehensive investigation of its α-glucosidase ... Read more >>

Food Chem (Food chemistry)
[2020, :128651]

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Quartz crystal microbalance sensor based on 11-mercaptoundecanoic acid self-assembly and amidated nano-titanium film for selective and ultrafast detection of phosphoproteins in food.

Jianping Guo, Guozhen Fang, Shuo Wang, Junping Wang,

A novel quartz crystal microbalance (QCM) sensor for trace-phosphoprotein ultrafast detection was constructed based on the bridge interactions between the NH2-TiO2 sites enriched on Au-electrode and phosphate groups. Herein, 11-mercaptoundecanoic acid (MUA) modified by Au-S bond acted as carrier for immobilizing NH2-TiO2. Functionalized NH2-TiO2 to absorb phosphoproteins. Under the optimal ... Read more >>

Food Chem (Food chemistry)
[2020, :128656]

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Investigation of the transformation and toxicity of trichlorfon at the molecular level during enzymic hydrolysis of apple juice.

Changjian Li, Huimin Zhu, Yahui Guo, Yunfei Xie, Yuliang Cheng, Hang Yu, He Qian, Weirong Yao,

Trichlorfon is one of the most widely used organophosphorus pesticides in agriculture. In this study, the extent of transformation of trichlorfon to dichlorvos (DDVP), during the polygalacturonase (PG) treatment of apple pulp was monitored. A transformation pathway is proposed for trichlorfon molecules, based on density functional theory (DFT) calculations. The ... Read more >>

Food Chem (Food chemistry)
[2020, :128653]

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Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer.

Fernando Antônio Anjo, Bianka Rocha Saraiva, Jessica Bassi Da Silva, Yasmin Carla Ribeiro, Marcos Luciano Bruschi, Izabel Cristina Riegel-Vidotti, Fernanda Fogagnoli Simas, Paula Toshimi Matumoto-Pintro,

Acacia mearnsii gum is not commercially exploited, being characterized as residue from A. mearnsii cultivation. This work investigated the A. mearnsii gum polysaccharide composition, its cytotoxicity and the technological effect as a stabilizer in ice cream. A. mearnsii gum showed a similar chemical structure to commercial gum Arabic and did ... Read more >>

Food Chem (Food chemistry)
[2020, :128640]

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Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0.

Inseob Choi, Qixin Zhong,

Clear acidic protein beverages have a niche market. Acidification of skim milk powder (SMP) dispersions to pH 3.0 using citric acid (CA) lowers turbidity but the dispersion remains translucent. The present study aimed at comparing physicochemical properties of 5% w/v SMP dispersions acidified to pH 3.0 using chelating gluconic acid ... Read more >>

Food Chem (Food chemistry)
[2020, :128639]

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Solvent-free enzymatic synthesis of 1,2-dipalmitoylgalloylglycerol: Characterization and optimization of reaction condition.

Siyu Zhang, Joseph R Hyatt, Casimir C Akoh,

A novel diacylglycerol-based galloyl structured lipid, 1,2-dipalmitoylgalloylglycerol (DPGG), was synthesized using the enzymatic transesterification of propyl gallate (PG) and tripalmitin under solvent-free condition. An immobilized and commercially available food-grade Candida antarctica lipase B, Lipozyme® 435, was used as the biocatalyst. The reaction variables that affect the yield of DPGG were ... Read more >>

Food Chem (Food chemistry)
[2020, :128604]

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Stable vesicle self-assembled from phospholipid and mannosylerythritol lipid and its application in encapsulating anthocyanins.

Linlin Fan, Qihe Chen, Yasheng Mairiyangu, Ying Wang, Xiaoli Liu,

Stable vesicles were formulated based on the self-assembling of L-α-phosphatidylcholine (PC) and mannosylerythritol lipid-A (MEL-A) in a manner of weak or non-cooperative interactions. Their structural characterization, stability and encapsulation properties were evaluated. The results showed that the predominant average diameters varied ranging from 200 nm to 700 nm with MEL-A/PC ratio changed. ... Read more >>

Food Chem (Food chemistry)
[2020, :128649]

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