Food Chemistry
ISSN: 0308-8146
Datasets associated with articles published in Food Chemistry
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26 results
- Data for: Fish muscle processing into seafood products drastically reduces fish allergenicityOriginal files to figures
- Data for: Feruloyloacetone can be the main curcumin transformation productCurcumin is a phenolic compound produced by some plants, among which Curcuma longa is the reachest in this principal curcuminoid. At elevated temperature curcumin degrades to trans-6-(4’-hydroxy-3’-methoxyphenyl)-2,4-dioxo-5-hexenal, vanillin, ferulic acid and feruloylmethane, however, the formation of feruloyloacetone ((5E)-6-(4-hydroxy-3-methoxyphenyl)hex-5-ene-2,4-dione) in the curcumin degradation process has not been reported yet. As results from experiments, even 28.8% or 20.6% of the degraded curcumin is transformed to feruloyloacetone during 2 hrs heating of alkaline or acidic curcumin solution, respectively. The structure of the identified feruloyloacetone was confirmed by MSn, HRMS and NMR data. The presented results are important for food processing as feruloyloacetone may be formed during food products preparation and its biological activity has not been fully recognized.
- Data for: Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the mechanism of esters biosynthesisThe data in the uploaded file are the relevant quality indicators and flavor data during the soy sauce brewing process, and quantitative analysis data for the study of the biosynthesis pathway of esters. All the data in this manuscript are original data.
- Data for: Rice proteins and cod proteins forming shared microstructures with enhanced functional and nutritional propertiesfor food chem
- Data for: Pre-harvest application of chitosan and postharvest Aloe vera gel coating enhances quality of table grape (Vitis vinifera L. cvs. 'Yaghouti') during postharvest periodPanel test questionnaire data
- Data for: Pre-harvest application of chitosan and postharvest Aloe vera gel coating enhances quality of table grape (Vitis vinifera L. cvs. 'Yaghouti') during postharvest periodData on the effect of pre-harvest application of chitosan and postharvest Aloe vera gel coating enhances quality of table grape (Vitis vinifera L. cv. ‘Yaghouti’) during postharvest period
- Data for: Mechanism of inhibition of phenolics on α-amylase using maltoheptaoside, amylopectin and amylose as substrates: Direct enzyme inhibition or starch complexationExcel files showing data on several polyphenols and inhibition of a-amylase using two assay methods, one on starch and the other on a short oligosaccharide (maltooligosaccharide G7).
- Data for: Discrimination of honey and adulteration by elemental chemometrics profilingthe contents of honey, syrup, and adulteration mineral elements
- Data for: Isotope Chemometrics Determines Farming Methods and Geographical Origin of Vegetables from Yangtze River Delta Region, ChinaIsotopic data of vegetables
- Data for: The effect of Ulva lactuca and Sargassum hemiphyllum var. chinense on arsenic metabolites and enzymes in broilersRaw data of the broilers, including body weight, feed intake, feed efficiency, arsenic species, and arsenic related enzymes.