Latest Articles of Food Chemistry


Rapid detection and quantification of 2,4-dichlorophenoxyacetic acid in milk using molecularly imprinted polymers–surface-enhanced Raman spectroscopy 10.1016/j.foodchem.2018.03.075 2018-03-19 We report the development of a molecularly imprinted polymers–surface-enhanced Raman spectroscopy (MIPs–SERS) method for rapid detection and quantification of a herbicide residue 2,4-dichlorophenoxyacetic acid (2,4-D) in milk. MIPs were synthesized via bulk p...
Gamma irradiation-assisted degradation of rosmarinic acid and evaluation of structures and anti-adipogenic properties 10.1016/j.foodchem.2018.03.068 2018-03-17 Radiation is a promising technique for improving the safety and shelf-life of processed foods. In the present investigation, the degradation mechanism and bioactivity improvement of rosmarinic acid (RA) were studied in response to various gamma irradiation do...
A new strategy for statistical analysis-based fingerprint establishment: application to quality assessment of Semen sojae praeparatum 10.1016/j.foodchem.2018.03.067 2018-03-16 Semen sojae praeparatum with homology of medicine and food is a famous traditional Chinese medicine. A simple and effective quality fingerprint analysis, coupled with chemometrics methods, was developed for quality assessment of Semen sojae praeparatum. First...
Determination of nutrients in sugarcane juice using slurry sampling and detection by ICP OES 10.1016/j.foodchem.2018.03.060 2018-03-15 The fractional factorial and Doehlert designs for optimization of a slurry sampling procedure to determine of nutrients in sugarcane juice by inductively coupled plasma optical emission spectrometry (ICP OES) were applied. External calibration curves was used...
Thermal rice oil degradation evaluated by UV-Vis-NIR and PARAFAC 10.1016/j.foodchem.2018.03.065 2018-03-15 Thermal rice oil degradation was evaluated by UV-Vis and NIR in three-way arrays assembled with samples, different temperatures, and the absorbance at different wavelengths by applying PARAFAC chemometric method. The loadings matrix of the mode corresponding ...
Extraction kinetic modelling of total polyphenols and total anthocyanins from saffron floral bio-residues: comparison of extraction methods 10.1016/j.foodchem.2018.03.059 2018-03-15 Analysis of the extraction kinetic modelling for natural compounds is essential for industrial application. The second order rate model was applied to estimate the extraction kinetics of conventional solid-liquid extraction (CSLE), ultrasound-assisted extract...
A simple Micro-Batch ion-exchange Resin Extraction method coupled with reverse-phase HPLC (MBRE-HPLC) to quantify lactoferrin in raw and heat-treated bovine milk 10.1016/j.foodchem.2018.03.058 2018-03-15 Lactoferrin is an iron-binding cationic glycoprotein (pI=8.7) beneficial for mammal health, especially udder and milk preservation. A new simple two-step method of quantification was developed. Lactoferrin in 1 mL of bovine skim milk was first adsorbed onto 1...
Thermal behavior of inosine 5'-monophosphate in acidic form and as alkali and alkaline earth salts 10.1016/j.foodchem.2018.03.063 2018-03-15 Inosine 5’-monophosphate in acidic form and its lithium, potassium, magnesium, calcium, strontium and barium were prepared from the sodium salt and were characterized by elemental analysis and Fourier transform infrared spectroscopy and submitted to thermogra...
Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee 10.1016/j.foodchem.2018.03.061 2018-03-15 A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5–CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract di...
Residue dissipation and risk assessment of tebuconazole, thiophanate-methyl and its metabolite in table grape by liquid chromatography-tandem mass spectrometry 10.1016/j.foodchem.2018.03.062 2018-03-15 An efficient method was developed and validated for simultaneous determination of tebuconazole, thiophanate-methyl and its metabolite carbendazim in grape and soil using QuEChERS procedure and liquid chromatography-tandem mass spectrometry. The average recove...

Rapid detection and quantification of 2,4-dichlorophenoxyacetic acid in milk using molecularly imprinted polymers–surface-enhanced Raman spectroscopy

10.1016/j.foodchem.2018.03.075

2018-03-19

We report the development of a molecularly imprinted polymers–surface-enhanced Raman spectroscopy (MIPs–SERS) method for rapid detection and quantification of a herbicide residue 2,4-dichlorophenoxyacetic acid (2,4-D) in milk. MIPs were synthesized via bulk p...

Gamma irradiation-assisted degradation of rosmarinic acid and evaluation of structures and anti-adipogenic properties

10.1016/j.foodchem.2018.03.068

2018-03-17

Radiation is a promising technique for improving the safety and shelf-life of processed foods. In the present investigation, the degradation mechanism and bioactivity improvement of rosmarinic acid (RA) were studied in response to various gamma irradiation do...

A new strategy for statistical analysis-based fingerprint establishment: application to quality assessment of Semen sojae praeparatum

10.1016/j.foodchem.2018.03.067

2018-03-16

Semen sojae praeparatum with homology of medicine and food is a famous traditional Chinese medicine. A simple and effective quality fingerprint analysis, coupled with chemometrics methods, was developed for quality assessment of Semen sojae praeparatum. First...

Determination of nutrients in sugarcane juice using slurry sampling and detection by ICP OES

10.1016/j.foodchem.2018.03.060

2018-03-15

The fractional factorial and Doehlert designs for optimization of a slurry sampling procedure to determine of nutrients in sugarcane juice by inductively coupled plasma optical emission spectrometry (ICP OES) were applied. External calibration curves was used...

Thermal rice oil degradation evaluated by UV-Vis-NIR and PARAFAC

10.1016/j.foodchem.2018.03.065

2018-03-15

Thermal rice oil degradation was evaluated by UV-Vis and NIR in three-way arrays assembled with samples, different temperatures, and the absorbance at different wavelengths by applying PARAFAC chemometric method. The loadings matrix of the mode corresponding ...

Extraction kinetic modelling of total polyphenols and total anthocyanins from saffron floral bio-residues: comparison of extraction methods

10.1016/j.foodchem.2018.03.059

2018-03-15

Analysis of the extraction kinetic modelling for natural compounds is essential for industrial application. The second order rate model was applied to estimate the extraction kinetics of conventional solid-liquid extraction (CSLE), ultrasound-assisted extract...

A simple Micro-Batch ion-exchange Resin Extraction method coupled with reverse-phase HPLC (MBRE-HPLC) to quantify lactoferrin in raw and heat-treated bovine milk

10.1016/j.foodchem.2018.03.058

2018-03-15

Lactoferrin is an iron-binding cationic glycoprotein (pI=8.7) beneficial for mammal health, especially udder and milk preservation. A new simple two-step method of quantification was developed. Lactoferrin in 1 mL of bovine skim milk was first adsorbed onto 1...

Thermal behavior of inosine 5'-monophosphate in acidic form and as alkali and alkaline earth salts

10.1016/j.foodchem.2018.03.063

2018-03-15

Inosine 5’-monophosphate in acidic form and its lithium, potassium, magnesium, calcium, strontium and barium were prepared from the sodium salt and were characterized by elemental analysis and Fourier transform infrared spectroscopy and submitted to thermogra...

Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee

10.1016/j.foodchem.2018.03.061

2018-03-15

A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5–CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract di...

Residue dissipation and risk assessment of tebuconazole, thiophanate-methyl and its metabolite in table grape by liquid chromatography-tandem mass spectrometry

10.1016/j.foodchem.2018.03.062

2018-03-15

An efficient method was developed and validated for simultaneous determination of tebuconazole, thiophanate-methyl and its metabolite carbendazim in grape and soil using QuEChERS procedure and liquid chromatography-tandem mass spectrometry. The average recove...