Food Chemistry

Journal: Food Chemistry

Abbreviation

Fd. Chem.

Publisher

Elsevier

ISSN

1873-7072
0308-8146

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Publications 1 - 10 of 27

The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
Janssen, Frederik; Wouters, Arno G.B.; Linclau, Lize; et al. (2020)
Food Chemistry
Modifying functional properties of food amyloid-based nanostructures from rice glutelin
Li, Ting; Zhou, Jiangtao; Wu, Qinglan; et al. (2022)
Food Chemistry
Amyloid-based nanostructures from food sources have been received intensive interests recently in material science, biomedicine and especially delivery system. This is due to the ability of protein-based amyloid architecture that proved to be an attractive system to carry drug and nutrition. However, few research focused on the modification of functional properties of different fractions isolated from amyloid fibrils. Hereby, we separated the retentate (RGFs) and filtrate (FGFs) fractions from rice glutelin fibrils (GFs) using centrifugal filtration and then investigated the structural characteristics and functional properties of these fractions. We proved that protein fibrillization would highly improve both emulsifying and antioxidant abilities of protein dispersion. In addition, further processed RGFs with rich β-sheet structures exhibited a similar functional performance to GFs dispersion. By contrast, FGFs dispersion with less β- sheet content, lower molecular weight, interestingly re-assembled into spherical aggregates with weaker interaction, exhibiting better antioxidant and emulsifying properties.
FoodCASE: A system to manage food composition, consumption and TDS data
Presser, Karl; Weber, David; Norrie, Moira C. (2018)
Food Chemistry
Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment
Psarianos, Marios; Iranshahi, Kamran; Rossi, Samantha; et al. (2024)
Food Chemistry
House crickets are expected to play a significant role in the future food sector. Electrohydrodynamic (EHD) drying offers an environmentally friendly alternative to conventional drying methods. Pulsed electric fields (PEF) is a non-thermal process that facilitates conventional processes. EHD was applied to house crickets with and without PEF pretreatment, and the effect of PEF and EHD on the quality of the insects was evaluated. PEF pretreatment positively affected the oven drying at 60 degrees C by reducing its duration and thus decreasing the energy consumption by 14.22%. Moisture removal of EHD was not sufficient to replace oven drying, but when combined with oven drying, the overall energy consumption was reduced by >50%. PEF processing also increased the protein solubility (53.07% higher than the respective control) and antioxidant activity (24.05% higher than the respective control) of the oven-dried samples and reduced the histamine content of the EHD-dried samples (25.87% lower than the respective control).
The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes
Liu, Bin; Thum, Caroline; Wang, Qimeng; et al. (2023)
Food Chemistry
Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from α-lactalbumin (α-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%. The rheological characterization showed that the nanotubes enhanced the viscoelastic property and long term-stability of soy milk. About 80% of the NT/IFs in soy milk survived simulated in in vitro gastric digestion promoting the release of IFs in the intestinal phase. Overall, this work demonstrated that α-lac nanotubes may be a multi-functional carrier system for hydrophobic compounds providing beneficial changes to functional food texture.
Improving wholegrain product quality by selecting lipid-stable wheat varieties
Wei, Chun Yue; Zhu, Dan; Nyström, Laura (2021)
Food Chemistry
Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature
Farhoosh, Reza; Nyström, Laura (2018)
Food Chemistry
Application of a New, Simple and Economic Colorimetric Method for the Determination of Non- esterified Fatty Acids in Vegetable Oils
Walde, Peter; Nastruzzi, Claudio (1991)
Food Chemistry
Potential inhibitors of the ascorbate induced beta-glucan degradation
Faure, Audrey M.; Munger, Linda H.; Nyström, Laura (2012)
Food Chemistry
Enzymatic hydrolysis of steryl glycosides for their analysis in foods
Münger, Linda H.; Nyström, Laura (2014)
Food Chemistry

Publications 1 - 10 of 27

Journal: Food Chemistry

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