Novel fluorescent probe for the ratiometric detection of β-galactosidase and its application in fruit
Publication date: Available online 22 May 2020Source: Food ChemistryAuthor(s): Yanan Li, Ning Duan, Xiaoming Wu, Shaoxiang Yang, Hongyu Tian, Baoguo Sun (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Preparation, Structural Characterization, and Bioactivity of PHPD-IV-4 derived from Porphyra haitanensis
Publication date: Available online 22 May 2020Source: Food ChemistryAuthor(s): Guiping Gong, Tiantian Dang, Jie Fang, Yangni Deng, Qian Liu, Wei Dai, Jing Sun, Langhong Wang, Yuxia Liu, Tingting Sun, Shuang Song, Luodi Fan, Linjuan Huang, Zhongfu Wang (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice
Publication date: Available online 22 May 2020Source: Food ChemistryAuthor(s): Seyedeh Parya Samaei, Mohammad Ghorbani, Davide Tagliazucchi, Serena Martini, Roberto Gotti, Thomas Themelis, Federica Tesini, Andrea Gianotti, Tullia Gallina Toschi, Elena Babini (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Detoxification of aflatoxin B1 in corn by chlorine dioxide gas
Publication date: Available online 22 May 2020Source: Food ChemistryAuthor(s): Yang Yu, Jianyang Shi, Bingying Xie, Yutong He, Yongping Qin, Dan Wang, Haichun Shi, Yongpei Ke, Qun Sun (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Taehoon Lee, Hyesung Park, Pradeep Puligundla, Gwi-Hee Koh, Jungro Yoon, Chulkyoon Mok (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Differentiating wild, lake-farmed and pond-farmed carp using stable isotope and multi-element analysis of fish scales with chemometrics
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Zhi Liu, Yuwei Yuan, Yan Zhao, Yongzhi Zhang, Jing Nie, Shengzhi Shao, Karyne M. Rogers (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Ting Zhang, Rui Sun, Mengzhen Ding, Lina Tao, Lijie Liu, Ningping Tao, Xichang Wang, Jian Zhong (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Andres Baena-Pedroza, Lina M. Londoño-Giraldo, Gonzalo Taborda-Ocampo (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Solid state Fermentation by Fomitopsis pinicola Improves Physicochemical and Functional Properties of Wheat Bran and the Bran-containing Products
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Jie Tu, Jing Zhao, Guanhui Liu, Caiyun Tang, Yanhui Han, Xitao Cao, Junqiang Jia, Gengsheng Ji, Hang Xiao (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Effect of two-step microwave heating on the gelation properties of golden threadfin bream (Nemipterus virgatus) myosin
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Zhiyu Li, Qian Sun, Yimei Zheng, Jianyi Wang, Yuting Tian, Baodong Zheng, Zebin Guo (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

The Covid-19 pandemic stress the need to build resilient production ecosystems
(Source: Agriculture and Human Values)
Source: Agriculture and Human Values - May 23, 2020 Category: Food Science Source Type: research

Low-cost grain sorting technologies to reduce mycotoxin contamination in maize and groundnut
Publication date: Available online 22 May 2020Source: Food ControlAuthor(s): Meriem Aoun, William Stafstrom, Paige Priest, John Fuchs, Gary L. Windham, W. Paul Williams, Rebecca J. Nelson (Source: Food Control)
Source: Food Control - May 22, 2020 Category: Food Science Source Type: research

Comparison of de-skin pretreatment and oil extraction on aflatoxins, phthalate esters, and polycyclic aromatic hydrocarbons in peanut oil
Publication date: Available online 21 May 2020Source: Food ControlAuthor(s): Junmin Ji, Yulan Liu, Dongmin Wang (Source: Food Control)
Source: Food Control - May 22, 2020 Category: Food Science Source Type: research

Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
Publication date: Available online 21 May 2020Source: Food ControlAuthor(s): Daniel Martín-Vertedor, Nuno Rodrigues, Ítala M.G. Marx, Ana C.A. Veloso, António M. Peres, José Alberto Pereira (Source: Food Control)
Source: Food Control - May 22, 2020 Category: Food Science Source Type: research

[ASAP] Accomplished High-Resolution Metabolomic and Molecular Studies Identify New Carotenoid Biosynthetic Reactions in Cyanobacteria
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01306 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 22, 2020 Category: Food Science Authors: Mariana Manzoni Maroneze †, Bele´n Caballero-Guerrero‡, Leila Queiroz Zepka†, Eduardo Jacob-Lopes†, Antonio Pe´rez-Ga´lvez§, and Mari´a Roca*§ Source Type: research

[ASAP] Preparation of Acifluorfen-Based Ionic Liquids with Fluorescent Properties for Enhancing Biological Activities and Reducing the Risk to the Aquatic Environment
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c00842 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 22, 2020 Category: Food Science Authors: Gang Tang, Junfan Niu, Wenbing Zhang, Jiale Yang, Jingyue Tang, Rong Tang, Zhiyuan Zhou, Jianqiang Li, and Yongsong Cao* Source Type: research

A route to decreasing N pollution from livestock: Use of Festulolium hybrids improves efficiency of N flows in rumen simulation fermenters
Excessive protein loss from fresh forage feeds is a problem for ruminant agriculture. Festulolium hybrids identified with lower endogenous induced proteolysis in response to rumen conditions also demonstrated improved N flows in rumen ‐simulating fermenters and decreased ammonia production with no negative impact on microbial protein synthesis. These hybrids offer considerable potential for decreasing the environmental impact of ruminant agriculture. AbstractRuminant agriculture suffers from inefficient capture of forage protein and consequential release of N pollutants to land. This is due to proteolysis in the rumen ca...
Source: Food and Energy Security - May 22, 2020 Category: Food Science Authors: Stephen Kamau, Alejandro Belanche, Teri Davies, Pauline Rees Stevens, Mike Humphreys, Alison H. Kingston ‐Smith Tags: ORIGINAL RESEARCH Source Type: research

The anti-Alzheimer effect of telmisartan in a hyperglycemic ovariectomized rat model; role of central angiotensin and estrogen receptors.
In conclusion, telmisartan improved memory and cognitive impairment, recovered amyloidogenesis-hyperglycemic axis, astrogliosis, integrity of BBB, memory deficit and oxidonitrosative stress induced in OVX/HFFD/D-Gal rats. PMID: 32450287 [PubMed - as supplied by publisher] (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - May 22, 2020 Category: Food Science Authors: Abo-Youssef AM, Khallaf WA, Khattab MM, Messiha BAS Tags: Food Chem Toxicol Source Type: research

Prenatal bisphenol-A exposure altered exploratory and anxiety-like behaviour and induced non-monotonic, sex-specific changes in the cortical expression of CYP19A1, BDNF and intracellular signaling proteins in F1 rats.
In this study, pregnant Wistar rats were exposed to BPA through water (25 μg/L, 250 μg/L, and 2.5 mg/L) during gestation day (GD) 9-21. Prenatal BPA exposure, increased anxiety-like behaviour in males and decreased exploratory behaviour in both male and female offspring. Downregulation of both BDNF and CYP19A1 genes were observed in male BPA-exposed offspring, whereas in females, the expression was upregulated. The expression of p-AKT, p-MEK and p-ERK proteins were increased in males, while in females, it decreased. Both the male and the female BPA-exposed offspring exhibited elevated levels of DNMT1 protein. T...
Source: Food and Chemical Toxicology - May 22, 2020 Category: Food Science Authors: Raja GL, Lite C, Subhashree KD, Santosh W, Barathi S Tags: Food Chem Toxicol Source Type: research

Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments.
Abstract The aim of this study was to evaluate the effects of different solvents and maximize the extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) seeds. In general, the solvent system composed of water and propanone (52:48 v/v) modified the extract polarity and increased extraction yield of bioactive compounds. The optimized extract presented antioxidant capacity measured by different chemical and biological assays. The optimized extract exerted antiproliferative and cytotoxic effects against A549 and HCT8 cells, antimicrobial and antihemolytic effects, inhibited α-amylase/α-gl...
Source: Food and Chemical Toxicology - May 22, 2020 Category: Food Science Authors: Fidelis M, Vieira do Carmo MA, Azevedo L, Cruz TM, Marques MB, Myoda T, Sant'Ana AS, Furtado MM, Wen M, Zhang L, Rosso ND, Genovese MI, Oh WY, Shahidi F, Pap N, Granato D Tags: Food Chem Toxicol Source Type: research

Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat
Publication date: Available online 20 May 2020Source: Meat ScienceAuthor(s): Caixia Wang, Songlei Wang, Xiaoguang He, Longguo Wu, Yalei Li, Jianhong Guo (Source: Meat Science)
Source: Meat Science - May 21, 2020 Category: Food Science Source Type: research

Ionic liquid functionalized zinc oxide nanorods for solid-phase microextraction of aflatoxins in food products
Publication date: Available online 21 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Meseret Amde, Ayalew Temsgen, Nigussie Dechassa (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 21, 2020 Category: Food Science Source Type: research

A comparison of the fat, sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea
Publication date: Available online 21 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Eunji Choi, Byung Hee Kim (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 21, 2020 Category: Food Science Source Type: research

Effects of pectins and sugars on β-carotene bioaccessibility in an in vitro simulated digestion model
Publication date: Available online 21 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Jianing Liu, Jinfeng Bi, Xuan Liu, Dazhi Liu, Xinye Wu, Jian Lyu, Yingying Ding (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 21, 2020 Category: Food Science Source Type: research

Non-destructive genotypes classification and oil content prediction using near-infrared spectroscopy and chemometric tools in soybean breeding program
Publication date: Available online 20 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Daniel Carvalho Leite, Aretha Arcenio Pimentel Corrêa, Luis Carlos Cunha, Kássio Michell Gomes de Lima, Camilo de Lelis Medeiros de Morais, Viviane Formice Vianna, Gustavo Henrique de Almeida Teixeira, Antonio Orlando Di Mauro, Sandra Helena Unêda-Trevisoli (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 21, 2020 Category: Food Science Source Type: research

Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior
Publication date: October 2020Source: Food Research International, Volume 136Author(s): Kefei Chang, Jingbo Liu, Wei Jiang, Ruixue Zhang, Ting Zhang, Boqun Liu (Source: Food Research International)
Source: Food Research International - May 21, 2020 Category: Food Science Source Type: research

Generation of Key Aroma Compounds in Beijing Roasted Duck Induced via Maillard Reaction and Lipid Pyrolysis Reaction
Publication date: Available online 20 May 2020Source: Food Research InternationalAuthor(s): Huan Liu, Zhenyu Wang, Dequan Zhang, Qingwu Shen, Teng Hui, Jianrong Ma (Source: Food Research International)
Source: Food Research International - May 21, 2020 Category: Food Science Source Type: research

Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production
Publication date: Available online 20 May 2020Source: Food Research InternationalAuthor(s): Raimondo Gaglio, Elena Franciosi, Aldo Todaro, Rosa Guarcello, Vincenzo Alfeo, Cinzia L. Randazzo, Luca Settanni, Massimo Todaro (Source: Food Research International)
Source: Food Research International - May 21, 2020 Category: Food Science Source Type: research

Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany
Publication date: Available online 21 May 2020Source: Food Quality and PreferenceAuthor(s): Jacqueline Dupont, Florian Fiebelkorn (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 21, 2020 Category: Food Science Source Type: research

Contextual acceptance of insect-based foods
Publication date: Available online 20 May 2020Source: Food Quality and PreferenceAuthor(s): Kosuke Motoki, Shin-ichi Ishikawa, Charles Spence, Carlos Velasco (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 21, 2020 Category: Food Science Source Type: research

Commercial infant cereals contain high concentrations of endotoxins and viable Bacillus spp.
Publication date: Available online 21 May 2020Source: Food ControlAuthor(s): E. Oscarsson, E.M. Hård Af Segerstad, C. Larsson, K. Östbring, D. Agardh, Å Håkansson (Source: Food Control)
Source: Food Control - May 21, 2020 Category: Food Science Source Type: research

Ripening behavior and quality of 1-MCP treated d'Anjou pears during controlled atmosphere storage
Publication date: Available online 20 May 2020Source: Food ControlAuthor(s): Jiaming Guo, Xinyu Wei, Enli Lü, Yan Wang, Zilong Deng (Source: Food Control)
Source: Food Control - May 21, 2020 Category: Food Science Source Type: research

Recent advances on type A trichothecenes in food and feed: Analysis, prevalence, toxicity, and decontamination techniques
Publication date: Available online 20 May 2020Source: Food ControlAuthor(s): Peiyao Chen, Bo Xiang, Haitao Shi, Peiqiang Yu, Yang Song, Shengli Li (Source: Food Control)
Source: Food Control - May 21, 2020 Category: Food Science Source Type: research

Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties
Publication date: Available online 20 May 2020Source: Food HydrocolloidsAuthor(s): A. Pintor Jardines, J.L. Arjona-Román, P. Severiano-Pérez, A. Totosaus-Sánchez, S. Fiszman, H.B. Escalona-Buendía (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 21, 2020 Category: Food Science Source Type: research

A molecular explanation of wheat starch physicochemical properties related to noodle eating quality
Publication date: Available online 20 May 2020Source: Food HydrocolloidsAuthor(s): Qingqing Li, Cheng Li, Enpeng Li, Robert G. Gilbert, Bin Xu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 21, 2020 Category: Food Science Source Type: research

Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions
Publication date: Available online 20 May 2020Source: Food HydrocolloidsAuthor(s): Stefano Renzetti, Irene van den Hoek, Ruud van der Sman (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 21, 2020 Category: Food Science Source Type: research

Red color-related proteins from the shell of red swamp crayfish (Procambarus clarkii): Isolation, identification and bioinformatic analysis
Publication date: 15 October 2020Source: Food Chemistry, Volume 327Author(s): Chuang Pan, Xiaoling Liang, Shengjun Chen, Feiyan Tao, Xianqing Yang, Jianwei Cen (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Fermentation in fine cocoa type Scavina: change in standard quality as the effect of use of starters yeast in fermentation
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Denise Sande Santos, Rachel Passos Rezende, Thalis Ferreira dos Santos, Eric de Lima Silva Marques, Adriana Cristina Reis Ferreira, Adriana Barros de Cerqueira e Silva, Carla Cristina Romano, Damião Wellington da Cruz Santos, João Carlos Teixeira Dias, João Dias Tavares Bisneto (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Arabinoxylan content and grain tissue distribution are good predictors of the dietary fibre content and their nutritional properties in wheat products
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Cécile Barron, Christine Bar-L'Helgouac'h, Martine Champ, Luc Saulnier (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Plasmonic Nanoparticles on Metal-Organic Framework:A Versatile SERS Platform for Adsorptive Detection of New Coccine and Orange II Dyes in Food
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Leilei Wu, Hongbin Pu, Lunjie Huang, Da-Wen Sun (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Degradation of parathion methyl in bovine milk by high-intensity ultrasound: degradation kinetics, products and their corresponding toxicity
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Shaofeng Yuan, Changjian Li, Yichi Zhang, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Francisco J. HIDALGO, Cristina M. LAVADO-TENA, Rosario ZAMORA (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Rapid, Simple and Green Solid Phase Extraction based on Polyaniline Nanofibers-mat for Detecting Non-steroidal Anti-inflammatory Drug Residues in Animal-origin food
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Sihui Liang, Ningge Jian, Jiankun Cao, Huayin Zhang, Jian Li, Qian Xu, Chunmin Wang (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Tools to combat food fraud – a gap analysis
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Franz Ulberth (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Homogeneous fluorescent immunoassay for the simultaneous detection of chloramphenicol and amantadine via the duplex FRET between carbon dots and WS2 nanosheets
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Baolei Dong, Hongfang Li, Jiefang Sun, Ghulam Mujtaba Mari, Jun Ai, Diangang Han, Xuezhi Yu, Kai Wen, Jianzhong Shen, Zhanhui Wang (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Caviar-like hydrogel beads containing different concentrations of NaCl and melanin-free squid ink
Publication date: Available online 21 May 2020Source: Food BioscienceAuthor(s): Osman Kadir Topuz, Tuğçe Aygün, Gizem Nazlı Ural (Source: Food Bioscience)
Source: Food Bioscience - May 21, 2020 Category: Food Science Source Type: research

Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups
Publication date: Available online 20 May 2020Source: Food BioscienceAuthor(s): Liu Lin, Ningping Tao, Hong Su, Jing Zhang, Jian Zhong (Source: Food Bioscience)
Source: Food Bioscience - May 21, 2020 Category: Food Science Source Type: research

The role of sensory science in the evaluation of food pairing
Publication date: Available online 20 May 2020Source: Current Opinion in Food ScienceAuthor(s): MV Galmarini (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 21, 2020 Category: Food Science Source Type: research

Modelling of litchi shelf life based on the entropy weight method
Publication date: September 2020Source: Food Packaging and Shelf Life, Volume 25Author(s): Jiaqiang Zou, Pengfei Li (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - May 21, 2020 Category: Food Science Source Type: research

[ASAP] Improving Flavonoid Metabolism in Blackberry Leaves and Plant Fitness by Using the Bioeffector < italic toggle="yes" > Pseudomonas fluorescens < /italic > N 21.4 and Its Metabolic Elicitors: A Biotechnological Approach for a More Sustainable Crop
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01169 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 21, 2020 Category: Food Science Authors: H. Martin-Rivilla*, A. Garcia-Villaraco, B. Ramos-Solano, F. J. Gutierrez-Manero, and J. A. Lucas Source Type: research