Latest Articles of Food Chemistry


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...
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...
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...
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...
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...
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...
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...
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...
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...
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, ...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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, ...