A portable kit based on thiol-ene Michael addition for acrylamide detection in thermally processed foods

2021 ◽  
pp. 131465
Author(s):  
Yu-Ting Zhuang ◽  
Liuyimai Ma ◽  
Hao Huang ◽  
Lu Han ◽  
Li Wang ◽  
...  
Keyword(s):  
Michael Addition ◽  
Processed Foods ◽  
Thermally Processed

Safety of Thermally Processed Foods

1997 ◽  
Vol 75 (2) ◽  
pp. 71
Author(s):  
Donald Holdsworth
Keyword(s):  
Processed Foods ◽  
Thermally Processed

Maillard Reactions Products From Thermally Processed Foods Contributes to Limitation of Experimental Colitis in Mice

2011 ◽  
Vol 140 (5) ◽  
pp. S-331
Author(s):  
Issam Al Amir ◽  
Celine Niquet-Leridon ◽  
Frederic J. Tessier ◽  
Pauline M. Anton
Keyword(s):  
Experimental Colitis ◽  
Processed Foods ◽  
Maillard Reactions ◽  
Thermally Processed

A PROCEDURE FOR ESTIMATING STERILIZATION OF AND QUALITY FACTOR DEGRADATION IN THERMALLY PROCESSED FOODS

1971 ◽  
Vol 36 (4) ◽  
pp. 693-698 ◽  
Author(s):  
Y. JEN ◽  
J. E. MANSON ◽  
C. R. STUMBO ◽  
J. W. ZAHRADNIK
Keyword(s):  
Quality Factor ◽  
Processed Foods ◽  
Thermally Processed

Measuring and Predicting Head Space Pressure during Retorting of Thermally Processed Foods

2011 ◽  
Vol 76 (3) ◽  
pp. E298-E308 ◽  
Author(s):  
Gaurav Ghai ◽  
Arthur A. Teixeira ◽  
Bruce A. Welt ◽  
Renee Goodrich-Schneider ◽  
Weihua Yang ◽  
...  
Keyword(s):  
Processed Foods ◽  
Head Space ◽  
Thermally Processed

scholarly journals Simultaneous Detection of 13 Allergens in Thermally Processed Food Using Targeted LC–MS/MS Approach

2019 ◽  
Vol 102 (5) ◽  
pp. 1316-1329 ◽  
Author(s):  
Tairo Ogura ◽  
Robert Clifford ◽  
Uwe Oppermann
Keyword(s):  
High Selectivity ◽  
Simultaneous Detection ◽  
Processed Foods ◽  
Processed Food ◽  
Food Ingredients ◽  
Food Industries ◽  
Brazil Nuts ◽  
Large Numbers ◽  
Thermally Processed ◽  
Confirmatory Analysis

Abstract Food allergy is a major concern for public health and food industries. Because of the large numbers of food ingredients to be tested, MS is considered an alternative to existing techniques in terms of high selectivity, sensitivity, and capability to analyze multiple allergens simultaneously. In this study, we developed the method for monitoring significant peptides derived from 13 food allergens (milk, eggs, cod, shrimp, lobster, almonds, brazil nuts, cashew nuts, hazelnuts, walnuts, peanuts, wheat, and soybeans) and evaluated it in thermally processed foods (bread, cookie, fried fish, and frozen pasta). To select significant peptides to monitor, we used a bioinformatics-based approach and experimental confirmatory analysis. It was demonstrated that the developed method could detect target food ingredients from thermally processed foods successfully.

scholarly journals Flexible Screen Printed Aptasensor for Rapid Detection of Furaneol: A Comparison of CNTs and AgNPs Effect on Aptasensor Performance

Nanomaterials ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 1167
Author(s):  
Ali Douaki ◽  
Biresaw Demelash Abera ◽  
Giuseppe Cantarella ◽  
Bajramshahe Shkodra ◽  
Asma Mushtaq ◽  
...  
Keyword(s):  
High Performance ◽  
Food Industry ◽  
High Selectivity ◽  
Processed Foods ◽  
Thermally Processed ◽  
Alternative Measurement ◽  
Dynamic Concentration ◽  
Optimized Conditions ◽  
Flavoring Agent ◽  
Screen Printed

Furaneol is a widely used flavoring agent, which can be naturally found in different products, such as strawberries or thermally processed foods. This is why it is extremely important to detect furaneol in the food industry using ultra-sensitive, stable, and selective sensors. In this context, electrochemical biosensors are particularly attractive as they provide a cheap and reliable alternative measurement device. Carbon nanotubes (CNTs) and silver nanoparticles (AgNPs) have been extensively investigated as suitable materials to effectively increase the sensitivity of the biosensors. However, a comparison of the performance of biosensors employing CNTs and AgNPs is still missing. Herein, the effect of CNTs and AgNPs on the biosensor performance has been thoughtfully analyzed. Therefore, disposable flexible and screen printed electrochemical aptasensor modified with CNTs (CNT-ME), or AgNPs (AgNP-ME) have been developed. Under optimized conditions, CNT-MEs showed better performance compared to AgNP-ME, yielding a linear range of detection over a dynamic concentration range of 1 fM–35 μM and 2 pM–200 nM, respectively, as well as high selectivity towards furaneol. Finally, our aptasensor was tested in a real sample (strawberry) and validated with high-performance liquid chromatography (HPLC), showing that it could find an application in the food industry.

scholarly journals Formation Risk of Toxic and Other Unwanted Compounds in Pressure-Assisted Thermally Processed Foods

2011 ◽  
Vol 77 (1) ◽  
pp. R1-R10 ◽  
Author(s):  
K. Segovia Bravo ◽  
R. Ramírez ◽  
R. Durst ◽  
Z.J. Escobedo-Avellaneda ◽  
J. Welti-Chanes ◽  
...  
Keyword(s):  
Processed Foods ◽  
Thermally Processed
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