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Headspace solid-phase Microextraction of Volatile and furanic Compounds in Coat...

This work evaluated the effect of temperature on headspace solid-phase microextraction of volatile and furanic compounds in coated fish sticks. The major goal was the analysis of the samples as consumed, to reproduce volatile compounds people feel when consuming those products. Extraction at 37 ºC (the human body temperature) throughout the HS-SPME analysis of volatile and furanic compounds in coated fish was c...

Exposure risks to carcinogens in food: formation of heterocyclic aromatic amine...

[abstract] ; [resumo]

Influence of Cultivar and Storage Conditions in Anthocyanin Content and Radical...

—The strawberry jam is rich in bioactive compounds. It is economically and commercially important and widely consumed. Different strawberries cultivars can be used for its preparation, however, a careful selection should be performed to guarantee the preservation of bioactive compounds during jam storage. Two strawberry cultivars (Camarosa and American 13) were analyzed by HPLC, three anthocyanins: cyanid...

Influence of charcoal type on polycyclic aromatic hydrocarbon formation in barb...

[Abstract] ; [Resumo]

Furanic compounds in espresso coffee capsules: validation of a HSSPME GC-MS met...

[Abstract] ; [Resumo]

Integrated process for extraction of proteins and arabinoxylans from brewer&#18...

The present invention proposes an integrated process for extracting proteins and arabinoxylans from brewer' s spent grain, without the need to subject the spent grains to any pre-treatment, through the use of alkaline reagents followed by selective precipitation by acidification of the medium and addition of ethanol. The present invention is applicable in the areas of reuse or valorization of brewer' s spent gr...

Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydr...

This study describes the characterisation of whey protein hydrolysates obtained from tryptic hydrolysis to assess their application as ingredients with angiotensin-converting-enzyme (ACE) inhibitory action. The levels of α-lactalbumin (α-la) and β-lactoglobulin (β-lg) remaining after hydrolysis were quantified. Peptides were separated by RP-HPLC, and Ala-Leu-Pro-Met-His-Ile-Arg (ALPMHIR), the most potent β-lg-d...

Trypsin hydrolysis of whey protein concentrates : characterization using multiv...

Hydrolysis of whey protein concentrates (WPCs) was performed using trypsin under different combinations of temperatures and pH values in a total of three experiments, namely experiment A at 37 ºC and pH 8, experiment B at 37 ºC and pH 9, and experiment C at 50 ºC and pH 8. Monitorization of the degradation of native whey proteins and the peptide formation throughout hydrolysis was performed by reverse phase HPL...

Peptide profile of whey protein hydrolysates from free and immobilised trypsin

Hidrólise de concentrado proteico de soro de queijo com tripsina imobilizada em...

Neste trabalho utilizou-se um sub-produto da indústria cervejeira proveniente do malte com um teor elevado em celulose, a drêche, como suporte de imobilização para tripsina. Efectuaram-se hidrólises de concentrado proteico de soro de queijo com tripsina imobilizada com diferentes condições de pH e temperatura de forma a determinar os valores óptimos de operação. O perfil dos hidrolisados resultantes foi posteri...