Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Chunhao Cao, Wenchuan Guo
Category Archives: Food Chemistry
New selective and sustainable ultrasound-assisted extraction procedure to recover carnosic and rosmarinic acids from <em>Rosmarinus officinalis</em> by sequential use of bio-based solvents
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Rodrigo S. Pizani, Juliane Viganó, Letícia S. Contieri, Monique M. Strieder, Renan K. Kamikawashi, Wagner Vilegas, Leonardo M. de Souza Mesquita, Maurício A. Rostagno
Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Ying Li, Lezhen Dong, Yahui Liu, Qin Chen, Zufang Wu, Lingyi Liu, Mohamed A. Farag, Lianliang Liu
A green method for anthocyanin extraction from <em>Clitoria ternatea</em> flowers cultivated in southern Brazil: Characterization, <em>in vivo</em> toxicity, and biological activity
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Glória Caroline Paz Gonçalves, Alexandra Lizandra Gomes Rosas, Rafael Carneiro de Sousa, Thaís Regina Rodrigues Vieira, Thamyres César de Albuquerque Sousa, Tassiana Ramires, Tayse Ferreira Ferreira da Silveira, Lillian Barros, Wladimir Padilha da Silva, Álvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Adriana Dillenburg Meinhart
Enzymatic production of cello-oligosaccharides with potential human prebiotic activity and release of polyphenols from grape marc
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Xueqing Liu, Kevin K.Y. Hu, Victoria S. Haritos
Interfacing <em>β</em>-casein – Phenolic compound interactions via molecular dynamics simulations with diffusion kinetics in delivery vehicles
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Lloyd Condict, Shakira Elliott, Andrew Hung, John Ashton, Stefan Kasapis
Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and <em>N</em>,<em>N</em>’-dialk(en)yl thioureas during domestic boiling of red cabbage
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Matthias Renz, Lars Andernach, Martin Kaufmann, Sascha Rohn, Franziska S. Hanschen
Tailoring the formulation of sugar-snap cookies to lower <em>in vitro</em> starch digestibility: A response surface modelling approach
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Leonardo I. Mulargia, Elien Lemmens, Konstantinos Korompokis, Stijn Reyniers, Kurt Gebruers, Peter Goos, Nicolas Andres Gamboa Carlosama, Arno G.B. Wouters, Jan A. Delcour
Formation of di-Tyrosine in pasteurized milk during shelf storage
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Paolo D'Incecco, Sabrina Dallavalle, Loana Musso, Veronica Rosi, Marta Sindaco, Luisa Pellegrino
Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Nooshin Bazsefidpar, Amir Pouya Ghandehari Yazdi, Amin Karimi, Matin Yahyavi, Mahdi Amini, Hassan Ahmadi Gavlighi, Jesus Simal-Gandara