Determination and multivariate evaluation of the mineral composition of red jambo (Syzygium malaccense (L.))

Article Chemistry, Applied

Chemical profiling of the Arctic sea lettuce Ulva lactuca (Chlorophyta) mass-cultivated on land under controlled conditions for food applications

Michael Y. Roleda et al.

Summary: The increasing use of seaweeds in European cuisine has led to cultivation initiatives funded by the EU. Research shows that long-term cultivation of the sea lettuce Ulva lactuca produces consistently high-quality biomass with nutritional value, providing sufficient minerals for daily dietary intake while posing low health risks from heavy metals. The nutritional value of Ulva, in terms of carbohydrates, protein, and fatty acids, is comparable to selected fruits, vegetables, nuts, and grains.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Processing of four different cooking methods of Oudemansiella radicata: Effects on in vitro bioaccessibility of nutrients and antioxidant activity

Yuntao Liu et al.

Summary: The study found that although frying resulted in lower protein hydrolysis, it had the highest reducing sugar content and antioxidant activity. After cooking, the content of linolenic acid decreased significantly, and the bioaccessibility of minerals was minimally affected by cooking methods.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Assessing mineral profiles for rice flour fraud detection by principal component analysis based data fusion

Michael Perez-Rodriguez et al.

Summary: This study aimed to detect adulteration in rice flour using mineral profiles, achieving high accuracy with models based on element predictors. By combining mineral features with principal components obtained from PCA, the method proved to be a useful tool for quality control in the rice industry, achieving a perfect success rate for rice flour fraud detection.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

The difference of origin and extraction method significantly affects the intrinsic quality of licorice: A new method for quality evaluation of homologous materials of medicine and food

Can Peng et al.

Summary: This study investigated the impact of licorice origins and extraction methods on its quality, proposed a discriminatory method based on chemometrics analysis for fingerprint establishment, and conducted quantitative determination of 7 compounds with statistical significance. The results showed that quality evaluation of licorice could be achieved through qualitative and quantitative markers, as well as specific compound analysis.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties

Nancydeep Kaur et al.

Summary: The study investigated the proximate composition, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass juice powder from four wheat varieties grown under different conditions. The results showed that wheatgrass juice powder from soil-grown plants exhibited the highest antioxidant properties, while those from plants grown with nutrient solution had abundant essential amino acids.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology