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Showing 1 to 20 of 65 for “"Food Chemistry"”.
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Toxicological evaluation of azole fungicides in agriculture and food chemistry
Azole sind wichtige Chemikalien, die als Fungizide in der Landwirtschaft und der Medizin eingesetzt werden. Auch als Zytostatika in der Humanmedizin finden sie Anwendung. Die fungizide Wirkung beruht auf der Hemmung der Lanosterol-14α-Demethylase (CYP51), die die Demethylierung von Lanosterol zum …
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NUTRITIONAL AND BIOACTIVE COMPOUNDS FROM AGRI-FOOD PRODUCTS AND BY-PRODUCTS: IN VITRO ASSESSMENT OF THEIR POTENTIAL HEALTH EFFECTS
… of human activities and to ensure sustainable food production has accelerated the transition toward more resource-efficient and nutritionally balanced food systems. At the same time, increasing consumer interest in healthpromoting and naturally derived ingredients is driving innovation in the …
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Kinetic and Mass Spectrometric Characterization of Anti-Greening Mechanisms of Cysteine and Glutathione in Chlorogenic Acid-Lysine Solutions
<p>Effective decolorization methods mitigating green compound formation from alkaline chlorogenic acid-amino acid reactions can facilitate greater consumption of chlorogenic acid-rich products. While thiols show promise as decolorization agents to replace sulfites, their application has not been …
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Use of Extraction Technologies in Food Safety Studies
<p>Food safety has become a top concern in our society. The public in general is increasingly concerned about the safety of the food products they consume every day as more and more food contamination incidents and widespread recalls arise. It is necessary to trace any presence and/or the …
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Metabolic Profiling of Genetically Modified Potato Periderm Tissues
<p>Potato tubers are protected from dehydration and pathogens by a covering peel (periderm) impregnated with suberin, a complex cross-linked biopolymer that contains both polyaliphatic and lignin-like aromatic domains. Current models describing the macromolecular structure of suberin assume that …
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Oxidative Stability of Conjugated Linoleic acid rich Soy Oil obtained by Heterogeneous Ruthenium Catalysis
<p>Conjugated linoleic acid (CLA) has multiple health benefits but it is difficult to obtain sufficient CLA in a healthy diet to obtain the clinical effects. A CLA rich-soy oil (CLARSO) with up to 20% CLA has been produced by heterogenous catalysis but no studies of its oxidative stability have …
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Effects of Chemical and Enzymatic Modifications on Starch and Naringenin Complexation
<p>Naringenin is a flavanone naturally present in grapefruit and tomato skin, which has been demonstrated to have health benefits. However, because of the low water solubility and bioavailability, naringenin applications are limited. Starch inclusion complexes have been shown to improve the …
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Precursors to the potent odorant wine lactone.
… Giaccio et al. Journal of Agricultural and Food Chemistry 2011, 59, 660. Chapter 3 describes the development of a SIDA method for the analysis of menthiafolic acid in grapes and wine. Extraction methods were investigated for model wine solutions and then transferred to white wine. A …
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Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education
… dissemination of new knowledge are essential in food science. To advance our understanding of fruit chemistry, analytical methods were compared and applied. Polyphenols are secondary metabolites in fruits of particular importance in food science, as they contribute to the sensory attributes and …
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Effect of pH and Temperature on the Binding Interactions of Caffeine and Chlorogenic Acid with Sodium Caseinate
… effects warrant research into other potential food matrixes that can be used to bind and deliver these bioactive compounds into foods that do not naturally contain them. Milk proteins, specifically caseins, have been shown to be excellent vehicles to both bind and deliver sensitive bioactive …
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Characterization of volatiles in commercial and self-prepared rum ethers and comparison with key aroma compounds of rum
… is more widely available and safer for use in food. Self-prepared ethers were found to be comparable to commercial samples despite this ingredient substitution and underwent AEDA for more direct comparison with rum. Ultimately, a number of compounds, including ethyl isobutyrate, ethyl butyrate, …
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An Unprecedented Research Project into the Alcohol Retention Variation of Flavored Spirits
… ideas to better understand the fundamental chemistry of these interactions, eventually leading to more robust measurements for ABV determination. </p>
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The Effects of Cofermentation of Cider and Apple Pomace on Cider Attributes
<p>Phenolics are critical to the sensory attributes and health benefits of hard cider due to their contribution to the flavor, mouthfeel, and antioxidant activity. With the increase in demand for cider, the use of dessert apple varieties has become more common leaving ciders lacking in phenolics. …
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Investigating peduncle colour evolution and chemistry during ripening in Vitis vinifera L. cv Shiraz
… was submitted to the Journal of Agricultural and Food Chemistry in 2014. Chapter 4 evaluates the spatial and temporal variation of peduncle colour in five Shiraz patches from the same vineyard during the 2013/14 season. Peduncles were collected from the same positions based on a regular grid …
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Approaching the Complexity of Biological Specimen: New Mass Spectrometry Concepts in Ambient Ionization and Proteomics
… are utilized to explore new concepts in food samples. First, a proof-of-concept is carried out with the liquid micro-junction surface sampling probe (LMJ-SSP), a liquid extraction-based ambient ionization probe, by replacing the tip with a 21-gauge needle. This creates the …
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Effect of Dried Mushroom Powder on Thiol Content in Lyophilized and Native Bovine Myofibrillar Protein
<p>Thiol oxidation can form disulfide bonds that modify protein conformations, resulting in lower free thiol content. The effect of dried (lyophilized and oven-dried) mushroom powder<em> </em>(<em>Agaricus bisporus </em>or <em>Pleurotus ostreatus)</em> added to bovine lyophilized and native …
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Effect of Low Dose Irradiation on Expression of Genes Involved in Ethylene Biosynthesis of 'Granny Smith' Apples
<p>Superficial scald is a physiological disorder characterized by skin browning that appears during or after storage of ‘Granny Smith’ apples. The mechanism for scald development is not fully understood, but it is hypothesized that scald formation is related to increased ethylene production. In …
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Color and Structural Modifications of Alkaline Extracted Sunflower Protein Concentrates and Isolates Using L-Cysteine and Glutathione
<p>Sunflower protein can be extracted at alkaline pH with sulfites or organic solvent de-phenolization of sunflower seed meals if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with free amine groups from amino acids, such as lysine. …
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Evaluation of Prebiotic Fibers and Pectin on Probiotic Strains and Effect of Bacteriocin-like Substance on the Survival of Listeria Monocytogenes
<p>Probiotics and prebiotics have been shown to provide beneficial effects on the host health and there are numerous research efforts being conducted on a variety of specific applications. However, most prebiotic carbohydrates are lower molecular weight oligosaccharides; and the health benefits of …
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