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Food Chemistry
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5.40
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27131
Papers 27575
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Published in Food Chemistry5.40
Helena Schestkowa (Technical University of Berlin), Stephan Drusch25
Estimated H-index: 25
(Technical University of Berlin),
Anja Maria Wagemans (Technical University of Berlin)
Abstract At the critical interfacial concentration and above, kinetically stable protein-stabilized emulsions can be formed. The determination of the critical interfacial concentration is currently restricted because of invasive or indirect measurement. The aim of our study was the determination of the critical interfacial concentration of whey protein β -lactoglobulin at oil/water-interfaces through fluorescence and pendant drop analysis and the comparison to an in situ Fourier-transform-infrar...
Published in Food Chemistry5.40
E.R.J. Samarakoon (MUN: Memorial University of Newfoundland), R.N. Waduge2
Estimated H-index: 2
(AAFC: Agriculture and Agri-Food Canada)
+ -3 AuthorsJ.H. Banoub (MUN: Memorial University of Newfoundland)
Abstract The effect of annealing on structure and physicochemical properties of four different waxy starches were investigated to understand the mechanism of annealing in the absence of amylose. Granule morphology, X-ray pattern, molecular order, and gelatinization enthalpy remained unchanged upon annealing. Relative crystallinity of waxy corn starch increased from 42.4 to 46.1% on annealing, while it remained unchanged in other starches. Annealing increased the gelatinization temperatures, whil...
Published in Food Chemistry5.40
Morteza Soleimani Aghdam5
Estimated H-index: 5
(IKIU: Imam Khomeini International University),
Zisheng Luo7
Estimated H-index: 7
(ZJU: Zhejiang University)
+ -3 AuthorsFarhad Pirzad1
Estimated H-index: 1
(UT: University of Tehran)
Abstract In this study, the mechanism activated by melatonin treatment at 100 µM for maintaining nutraceutical properties in pomegranate fruits during storage at 4 °C for 120 days was investigated. Our results showed that the higher G6PDH and 6PGDH activities in pomegranate fruits treated with melatonin may be responsible for sufficient supply of intracellular NADPH. Also, higher AA and GSH accumulation in pomegranate fruits treated with melatonin may ascribe to higher APX and GR activities coin...
Published in Food Chemistry5.40
Zhongqin Chen8
Estimated H-index: 8
(TJU: Tianjin University),
Yue Chen3
Estimated H-index: 3
(TJU: Tianjin University)
+ -3 AuthorsHaixia Chen23
Estimated H-index: 23
(TJU: Tianjin University)
Abstract Soybean Bowman-Birk trypsin inhibitor (BBTI), an antinutritional factor of soy products, could strongly inhibit the protein digestion. The inactivation effect and mechanism of BBTI induced by tea polyphenols (TPs) and its major components (EGCG and EGC), were investigated in this study using fluorescence, FTIR, CD spectroscopy, isothermal titration calorimetry (ITC) and molecular docking. EGCG and EGC interacted with BBTI via static quenching process and hydrophobic interaction, with bi...
Published in Food Chemistry5.40
Song Hu (NCU: Nanchang University), Zhen Huang3
Estimated H-index: 3
(NCU: Nanchang University)
+ -3 AuthorsWeihua Lai21
Estimated H-index: 21
(NCU: Nanchang University)
Abstract In this study, heterologous competitive antigens (HCAs) suitable for improving the sensitivity of ELISA were successfully screened based on their cross-reactivities (CRs) with 19 quinolone analogues; each containing the norfloxacin amino derivative (NOR0) coupled with bovine serum albumin (BSA) as a coating antigen. HCAs prepared with hapten analogues (CRs of 0.77%–49.92%) remarkably enhanced the sensitivity of the subsequent ELISA. ELISA sensitivity for NOR detection improved 26−fold w...
Published in Food Chemistry5.40
Anderson Weber9
Estimated H-index: 9
,
Daniel Alexandre Neuwald7
Estimated H-index: 7
+ -3 AuthorsAuri Brackmann15
Estimated H-index: 15
(UFSM: Universidade Federal de Santa Maria)
Abstract The effect of a respiratory quotient dynamic controlled atmosphere (DCA – RQ), which induces ethanol production through low oxygen storage, and ethanol application on softening of Braeburn apples stored at different temperatures was investigated. DCA – RQ storage was associated with the activation of the alcohol dehydrogenase (ADH) and greater anaerobic metabolism in comparison with DCA – CF (chlorophyll fluorescence) and controlled atmosphere (CA) storage. Greater anaerobic metabolism ...
Published in Food Chemistry5.40
Ziye Zhang1
Estimated H-index: 1
(UMass: University of Massachusetts Amherst),
Xiu-Min Li (ISMMS: Icahn School of Medicine at Mount Sinai)+ -3 AuthorsPeng Zhou13
Estimated H-index: 13
(Jiangnan University)
Abstract Tropomyosin (TM) is the main allergen of shrimp. Glycation was reportedly reduced the allergenicity of TM, while the allergenicity reduction was heavily dependent upon the sources of saccharides. In this work, how glycation of tropomyosin by functional oligosaccharides affected the allergenicity was investigated. Compared to TM, the TM glycated by galacto-oligosaccharide (TM-GOS), mannan-oligosaccharide (TM-MOS) and maltopentaose (TM-MPS) had lower allergenicity and performed weaker mou...
Published in Food Chemistry5.40
You Jin Lim3
Estimated H-index: 3
(Kyung Hee University),
Ho Young Jeong3
Estimated H-index: 3
(Kyung Hee University)
+ -3 AuthorsSeok Hyun Eom8
Estimated H-index: 8
(Kyung Hee University)
Abstract This study investigated the effects of persistent ultraviolet B (UV-B) irradiation on isoflavone accumulation in soybean sprouts. Three malonyl isoflavones were increased by UV-B. Malonylgenistin specifically accumulated upon UV-B exposure, whereas the other isoflavones were significantly increased under both dark conditions and UV-B exposure. The results of isoflavone accumulation to UV-B irradiation time were observed as following: acetyl glycitin rapidly increased and then gradually ...
Published in Food Chemistry5.40
Odhisea Gazeli (FORTH: Foundation for Research & Technology – Hellas), Elli Bellou (FORTH: Foundation for Research & Technology – Hellas)+ -3 AuthorsS. Couris30
Estimated H-index: 30
(FORTH: Foundation for Research & Technology – Hellas)
Abstract Olive oil is an essential diet component in all Mediterranean countries having a considerable impact on the local economies, which are producing almost 90% of the world production. Therefore, the quality assessment of olive oil in terms of its acidity and its authentication in terms of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indications) characterizations are nowadays necessary and of great importance for the market of olive oil and the related economic act...
Published in Food Chemistry5.40
Fahad Al Juhaimi8
Estimated H-index: 8
(KSU: King Saud University),
Kashif Ghafoor17
Estimated H-index: 17
(KSU: King Saud University)
+ -3 AuthorsGbemisola J. Fadimu1
Estimated H-index: 1
(KSU: King Saud University)
Abstract In the study, the impact of harvest time on total phenolic content, antioxidant activity, and phenolic compounds of prickly pear (Opuntia ficus-barbarica A. Berger) fruit pulp and the oil content and fatty acids profile of the seed were investigated. The highest total phenolic content was determined as 156.77 mg/100g in July 1 harvest, while the maximum antioxidant activity and total oil content were found as 9.81% and 6.80% at the last stage of maturation (15 August), respectively. The...
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