Journal ArticleDOI
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes.
Biniam Tamiru Kebede,Tara Grauwet,Gipsy Tabilo-Munizaga,Stijn Palmers,Liesbeth Vervoort,Marc Hendrickx,Ann Van Loey +6 more
TLDR
This work demonstrated that the approach is effective in identifying and comparing different process-induced chemical changes, adding depth to the perspective in terms of studying a highly complex chemical changes occurring during food processing.About:
This article is published in Food Chemistry.The article was published on 2013-12-01. It has received 65 citations till now. The article focuses on the topics: Strecker degradation.read more
Citations
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Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions
TL;DR: In this article, the effects of thermal compared to HP/HT (high hydrostatic pressure combined with high temperature) processing on pectin nano-structure and characteristics were analyzed. And the results emphasized the necessity of taking into account pectins association and conformation in solution when analyzing molecular weight changes.
Journal ArticleDOI
Ruthenium-catalysed Z-selective cross metathesis of allylic-substituted olefins
TL;DR: Z-Selective cross metAthesis of allylic-substituted olefins is explored with recently developed ruthenium-based metathesis catalysts.
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Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet
Biniam Tamiru Kebede,Tara Grauwet,Leonard Mutsokoti,Stijn Palmers,Liesbeth Vervoort,Marc Hendrickx,Ann Van Loey +6 more
TL;DR: This work demonstrated the power of the untargeted multi-variate fingerprinting approach as a fast screening tool to zoom into relevant reaction pathways out of a complex network of chemical changes and to determine discriminative volatiles which can serve as potential markers.
Journal ArticleDOI
The effect of a novel photodynamic activation method mediated by curcumin on oyster shelf life and quality.
Fang Liu,Zhaojie Li,Binbin Cao,Juan Wu,Yuming Wang,Yong Xue,Jie Xu,Changhu Xue,Qingjuan Tang +8 more
TL;DR: The oyster shelf life was prolonged from 8days to 12days after photodynamic treatment and the oysters in the treatment group displayed notable odor retention, produced fewer odor corrupting substances when the control group oysters reached the end of their shelf life (day 8).
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Modeling food matrix effects on chemical reactivity: Challenges and perspectives
TL;DR: In this viewpoint paper, the multiple, and interconnected ways the food matrix can affect chemical reactivity are summarized and mechanistic and empirical approaches to explain and predict the effect of food matrix on chemical reactions are described.
References
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Mass spectrometry-based metabolomics.
TL;DR: This review presents an overview of the dynamically developing field of mass spectrometry-based metabolomics, a technique that analyzes all detectable analytes in a given sample with subsequent classification of samples and identification of differentially expressed metabolites, which define the sample classes.
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Metabolomics: applications to food science and nutrition research
TL;DR: This review focuses on the recent trends and potential applications of metabolomics in four areas of food science and technology: (1) food component analysis; (2) food quality/authenticity assessment; (3) food consumption monitoring; and (4) physiological monitoring in food intervention or diet challenge studies.
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Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
TL;DR: In this paper, the effects of HP treatment on colour, flavour and texture of fruit-and vegetable-based foods have been investigated and the mechanisms behind the observed changes in quality attributes have been elucidated.
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The enzymic and chemically induced decomposition of glucosinolates.
Atle M. Bones,John T. Rossiter +1 more
TL;DR: Early empirical work on glucosinolate degradation along with more recent aspects related to current research on mechanism of glucosInolate degradation in plants, microbes and animals are highlighted.
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Emerging Technologies in Food Processing
TL;DR: Current and potential applications of high hydrostatic pressure, pulsed electric fields, ultrasound, and cold plasma will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.