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Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition
10.1016/j.foodchem.2018.04.026 2018-04-12 Phytosterols can lower LDL-cholesterol and are frequently used by the functional food industry. However, little is known regarding how phytosterol crystallisation can be controlled, despite solubilised phytosterols having improved bioaccessibility. This study... |
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Alkali extraction of rice residue protein isolates: Effects of alkali treatment conditions on lysinoalanine formation and structural characterization of lysinoalanine-containing protein
10.1016/j.foodchem.2018.04.027 2018-04-11 The influence of alkali extraction conditions on the formation of lysinoalanine (LAL) and the structural characterization of lysinoalanine-containing protein in rice residue protein isolates (RRPI) were explored in this study. It was found that LAL content in... |
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Chemosensory characteristics of regional Vidal icewines from China and Canada
10.1016/j.foodchem.2018.04.021 2018-04-11 This work aimed to compare the flavor characteristics of Vidal icewines from China and Canada and to establish relationships between sensory descriptors and chemical composition. Descriptive analysis was performed with a trained panel to obtain the sensory pr... |
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Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies
10.1016/j.foodchem.2018.04.006 2018-04-11 Several analytical methods are available to evaluate virgin olive oil (VOO) minor compounds; however, multi-class methodologies are yet rarely studied. Herewith, LC-MS and GC-MS platforms were used to develop two methods capable of simultaneously determine mo... |
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Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes
10.1016/j.foodchem.2018.03.148 2018-04-09 Twenty-nine legumes were assessed for their nutritional and phytochemical compositions. Soybean and black soybean had the highest protein contents (34.05−42.65 g/100 g DW, dry weight of legumes), particularly being a rich source of lysine (1.78−2.23 g/100 g D... |
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Simultaneous determination of Multi-Residue and Multi-Class antibiotics in aquaculture shrimps by UPLC-MS/MS
10.1016/j.foodchem.2018.04.018 2018-04-09 An accurate, reliable and fast multi-residue, multi-class method using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) was developed and validated for simultaneous determination and quantification of 24 pharmacologically active s... |
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Highly sensitive furazolidone monitoring in milk by a signal amplified lateral flow assay based on magnetite nanoparticles labeled dual-probe
10.1016/j.foodchem.2018.04.016 2018-04-07 We presented a signal amplified lateral flow assay (LFA) based on magnetite nanoparticles (MNPs) labeled dual-probe and applied it in the high sensitive and rapid on-site detection of furazolidone metabolite of 3-amino-2-oxazolidinone (AOZ). The amplified sig... |
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Discrimination of Organic Milk by Stable Isotope Ratio, Vitamin E, and Fatty Acid Profiling Combined with Multivariate Analysis: A Case Study of Monthly and Seasonal Variation in Korea for 2016–2017
10.1016/j.foodchem.2018.04.017 2018-04-07 This study examined the monthly and seasonal variations of δ13C, δ15N, fatty acids (FAs), and vitamin E in organic milk (OM) and conventional milk (CM) collected in Korea during 2016–2017, discriminating OM authenticity with chemometric approaches. Compared t... |
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Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice
10.1016/j.foodchem.2018.03.100 2018-04-03 The purpose of the study was to determine the effects of high pressure processing (HPP; 400-600 MPa, 20°C, 1.5 or 3 min) and heat treatment (HT; 85°C for 2 min) of strawberry purée and juice made from the same raw material. Microbiological and enzymatic inact... |
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Effect of antioxidant compounds from seaweeds on storage stability of C20-22 polyunsaturated fatty acid concentrate prepared from dogfish liver oil
10.1016/j.foodchem.2018.03.144 2018-04-03 Ethyl acetate extracts of seaweeds were chromatographically fractionated to yield 14-methyl pentyl tetrahydro-8-hydroxy-10 methylnaphthalene–8-carboxylate (1) and tetrahydro-4-isopropyl-9-(9, 14-dimethyldec-9-enyl)-pyran-1-one (2) from Sargassum ilicifolium, ... |