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作者:Raja Chinnappan , Anas Abdel Rahamn , Razan AlZabn ...
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.314
摘要:Abstract(#br)The development of a sensitive and rapid detection approach for allergens in various food matrices is essential to assist patients in managing their allergies. The most common methods used for allergen detection are based on immunoassays, PCR and mass spectromet...
作者:Andrey Shishov , Svetlana Gagarionova , Andrey Bulatov
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.314
摘要:Abstract(#br)A novel approach for effective sample pretreatment of food was developed. This approach was based on in situ deep eutectic mixtures formation between analytes (hydrogen bond donors) and choline chloride (a hydrogen bond acceptor) supported in a hydrophilic porou...
作者:Anders Hauer Møller , Amita Jahangiri , Marianne Danielsen ...
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.310
摘要:Abstract(#br)Buffered aqueous solutions of norbixin were stored in light and dark, and analyzed using mass spectrometry. Compounds with both higher and lower masses than norbixin were detected, suggesting the formation of oxidation products and oxidative cleavage products of norb...
作者:Nícolas Oliveira de Araújo , Mário Leno Martins Véras , Mirelle Nayana de Sousa Santos ...
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.312
摘要:Abstract(#br)This study investigated sucrose catabolism during cold-induced sweetening (CIS) and its impact on the quality of sweet potato chips of cultivars with varied levels of tolerance to cold during storage at 6 and 13 °C. In contrast to cultivar Beauregard, cultivar B...
作者:Ruyi Li , Taotao Dai , Yunbing Tan ...
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.310
摘要:Abstract(#br)There is growing interest in the identification of plant-based functional ingredients for utilization within the food industry. Complexes were fabricated from pea protein (PP) and tannic acid (TA) and then their ability to act as antioxidant emulsifiers in flaxseed o...
作者:Yimei Zheng , Zhiyu Li , Chong Zhang ...
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.311
摘要:Abstract(#br)The present study investigated the changes in structural and emulsifying properties of lotus seed protein isolates (LSPIs) under different microwave-vacuum (MV) treatments. A decrease of fluorescence peak intensity with blue-shift of the fluorescence emission ma...
作者:Maria Z.R. Silva , João P.B. Oliveira , Márcio V. Ramos ...
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.307
摘要:Abstract(#br)This article reports the characterization and evaluation of the biotechnological potential of a cysteine protease purified from Calotropis procera (CpCP3). This enzyme was highly stable to different metal ions and was able to hydrolyze κ-casein similarly to bovi...
作者:Viviana Martins , Kévin Billet , Ana Garcia ...
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.313
摘要:Abstract(#br)Calcium supplements have increasingly been used at pre- and post-harvest stages for improving fruit firmness, but elevated calcium levels in grape cells were shown to reduce total anthocyanin content. In this study, we hypothesized that exogenous calcium influen...
作者:Paz Otero , Alba Gutierrez-Docio , Joaquin Navarro del Hierro ...
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.314
摘要:Abstract(#br)Extracts from the edible insects Acheta domesticus and Tenebrio molitor were obtained by ultrasound-assisted extraction (UAE) and pressurized-liquid extraction (PLE) using ethanol (E) or ethanol:water (E:W). Extraction yield, fatty acid profile, nutritional impact an...

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