Food Chemistry

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10 Why is the absorbance of microwave oil samples higher than my control absorbance in DPPH assay?

Teodoro Kaufman · Rosario National University

Need more experimental details; it seems that during the MW operation a chromophore with absorbance at the same wavelengths that DPPH was generated.

Need more experimental details; it seems that during the MW operation a chromophore with absorbance at the same wavelengths that DPPH was generated.

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22 What is the procedure for quantitative analysis of sugar of biscuits and other bakery products, and also their protein content?
By Bhavin Patel ·

Munusamy Vivekanandan · Bharathidasan University

The analysis is extremely simple. The sugars can be quantified by Anthrone reagent and the proteins by Lowry method or Brodford reagent. Only for qua... [more]

The analysis is extremely simple. The sugars can be quantified by Anthrone reagent and the proteins by Lowry method or Brodford reagent. Only for qualitative analysis either HPLC or 2DE may be required for sugars and proteins respectively

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1 How to prepare standard solutions of 25, 50, 75, 100 ug/ml of vegetable oil in chloroform?

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1 Looking for information on amino acid analysis GC-FID
By Steven Schoenfeld · Innova

Astrid Buica · Stellenbosch University

when it comes to using or implementing new methods in a lab when there are no standardized methods it can be a bit bewildering. from your info i can s... [more]

when it comes to using or implementing new methods in a lab when there are no standardized methods it can be a bit bewildering. from your info i can see that there is a trend in using certain solvents and SPE types of cartridges. have a look at the articles to see if the authors explored other solvents, maybe the reason they chose a specific solvent is its selectivity - and then you are a bit stuck with that choice. when it comes to sample prep, think first how many samples you need to analyze. is it a method that you will routinely use from now on? is it to be applied only for a limited number of samples? depending on the answer, you might consider beneficial investing some time and effort (read "money") in doing some method optimization for yourself (if you have the skills and the support). if you have a limited amount of samples, you can choose an "obnoxious" sample prep method or one "fit for purpose" like a kit commercially available. don't worry about the vacuum line - if you don't have one, a syringe is OK. it won't give you results as reproducible as the vacuum, but it is usually not too bad - especially if you use an internal standard. again - think how many samples you have to do, especially at once. it might take forever.

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19 What is the best chemical method to instantly inactivate the enzymes of Lipoxygenase (LOX) cascade in olive paste just AFTER the crushing of olives?
By Marco Campus · Agenzia della Regione Sardegna per la ricerca scientifica

Pilar Fallas · University of Costa Rica

Hello, in the extraction process off soy oil happens something similar, when you crush de grains, the LOX activates and produce oxidation reactions. T... [more]

Hello, in the extraction process off soy oil happens something similar, when you crush de grains, the LOX activates and produce oxidation reactions. The way to prevent this, is cook the grains or submerge them in aqueous alcohol. The disadvantage of this process is the reduction of the nutritional value and the high cost. Maybe you can try this, in olives. Check this reference: http://www.sanutricion.org.ar/pdf/soja.pdf Pilar Fallas. Costa Rica.

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2 May phosphorylated starches be useful as wall materials for encapsulating flavors by spray drying?
By Adriana Pulido · Universidad del Valle (Colombia)

Younes najafi darmian · Urmia University

I hope this paper can guide you

I hope this paper can guide you

1.pdf ×

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1 Semicarbazide or semicabazide hydrochloride
By Fernando Moreto · Universidade Estadual Paulista

Francisco Solano · Universidad de Murcia

semicabazide is the same than semicarbazine (it is an error), Semicarbazine is the free base, and the other is the chloride salt. The free base is not... [more]

semicabazide is the same than semicarbazine (it is an error), Semicarbazine is the free base, and the other is the chloride salt. The free base is not stable around 100ºC. At solution, the pH determines which form is predominant.

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Question:
Open Please can I weigh out different food formulations to get samples with the same amount of starch to determine CHO digestibility using method below?
Singh, U., Kherdekar, M. S., & Jambunathan, R. (1982). Studies on desi and kabuli chickpea (cicer arietinum l.) cultivars. The levels of amylase inhib... [more]

Singh, U., Kherdekar, M. S., & Jambunathan, R. (1982). Studies on desi and kabuli chickpea (cicer arietinum l.) cultivars. The levels of amylase inhibitors, levels of oligosaccharides and in vitro starch digestibility. Journal of Food Science, 47(2), 510-512.

By Francis Amagloh · University for Development Studies

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Question:
Open Stevia purification by water
Without using Organic Solvents separation and purification of Stevia?

Without using Organic Solvents separation and purification of Stevia?

By Vikesh Lade · Institute of Chemical Technology, Mumbai

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9 Does anybody know about leafy vegetables microstructure (e.g. spinach leaves) and how it gets affected by thermal treatment?
By Jasim Ahmed · Kuwait Institute for Scientific Research

Deleted

we study the leaves of green teas ( Camellia sinensis ) and next plants we can use the same methods of quantitative plant histology, next time write d... [more]

we study the leaves of green teas ( Camellia sinensis ) and next plants we can use the same methods of quantitative plant histology, next time write direct to me to e-mail : straka.ivan@post.cz and I am from Czech Republic, town Brno

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1 Vitamin extraction and analysis
By Farhiah Manan · Putra University, Malaysia

Jasim Ahmed · Kuwait Institute for Scientific Research

Most probably, the vitamin is lost during extrusion. Have you tested heat stability of the used vitamin before setting your experiment?

Most probably, the vitamin is lost during extrusion. Have you tested heat stability of the used vitamin before setting your experiment?

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2 Do we have titrimetric method for determination of iron content in drinking water?
By Mahendar Singh Jakhar · Bureau Of Indian Standards (BIS)

Mahendar Singh Jakhar · Bureau Of Indian Standards (BIS)

Thanks for ur effort..!

Thanks for ur effort..!

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1 How can I separate and purificate anthocyanins from berries in industrial scale?
By Tao wu · Agriculture and Agri-Food Canada

Tim Wang · National Defense Medical Center

I'm afraid the question is not that simple. It depends on the target materials and the quality of end products that you want. Define purity that you w... [more]

I'm afraid the question is not that simple. It depends on the target materials and the quality of end products that you want. Define purity that you would like to achieve. Ask yourself if it is necessary to "separate" them? Because anthocyanins are not "one" compound, they are a group of natural compounds and one may have distinct properties compared to the other. I suggest you provide specific details for whatever you're interested in, then you may likely to get what you want to know here. If none of any quality issue is your concern, press and spray-dry would be the most simple solution.

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Question:
Open Can anyone suggest some research papers focused on geriatric food development and their sensory evaluation?
Geriatric population increases in the world day by day, most of them have different types of problems such as swallowing, indigestion, CAD, CVD, diabe... [more]

Geriatric population increases in the world day by day, most of them have different types of problems such as swallowing, indigestion, CAD, CVD, diabetes etc. due to all these problems there is a need to develop specific foods especially for older population (aged 60 and above). Can anyone recommend research papers relating to this research?

By Khushboo Gupta · Banasthali University

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3 I am having some problems in plasma amino acids separations by HPLC.
By Fernando Moreto · Universidade Estadual Paulista

Fernando Moreto · Universidade Estadual Paulista

Thank you Professor Vural!! unfortunatelly we haven't a MS detector in our lab yet. So we are using the antique derivatization with OPA and fluorescen... [more]

Thank you Professor Vural!! unfortunatelly we haven't a MS detector in our lab yet. So we are using the antique derivatization with OPA and fluorescent detection. However I read your paper and think that it will be very important in our project for technological progresses. Thank you one more time! and today the amino acids began to appear in my chromatogram... uff

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6 Tocopherol
By Mina Shiba · University of Tabriz

Mina Shiba · University of Tabriz

So help from turkey or other adjacent countries or india wanted! others from any part of the world that have information about tocopherol content of a... [more]

So help from turkey or other adjacent countries or india wanted! others from any part of the world that have information about tocopherol content of anhydrous milk fat and have gotten value around 60-80 mg kg-1 for milk fat tocopherol content or any way who could help me please

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3 How to control infection when a grape wine is being fermented?
By Tian Hui · Northeast Agricultural University

Trevor Walmsley · Christchurch Hospital

I would steralise all the equipment with sodium metabisulphite first - Campden tablets are used by home wine makers. Press the grapes and add about 50... [more]

I would steralise all the equipment with sodium metabisulphite first - Campden tablets are used by home wine makers. Press the grapes and add about 50 ppm of sodium metabisulphite to steralise the juice. Keep cold (fridge) and allow all the proteins, pips etc settle out. Rack off the clear fluid into another container and allow to come to room temperature. Start of the yeast in a small bottle and when vigorously fermenting pour on to the top at one side. don't mix as any excess sulphur will kill the fermentsation. Keep the container covered with a cloth. When the vigorous fermentation has subsided rack off into a large bottle and add a femrentation lock and keep in a dark place until the fermentation stops and a clear liquid is formed with the solids at the bottom. Rack off into a clear container or bottles and add 50 ppm sodium metabisulphite. Cleanliness is the clue to prevent infections and a fermentation lock is essential once the vigorous fermentation stage is over.

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1 What quality parameters of tomato are suitable for processed tomato and ketchup? For example, the titrable acidity, total solids, total soluble solids...
By Huda Mohamed · Institute for Cancer Research and Treatment

Catherine Renard · French National Institute for Agricultural Research

Hi, For practical applications definitely the first parameters are going to be total solids (dry matter) / total soluble solids. Then I would think t... [more]

Hi, For practical applications definitely the first parameters are going to be total solids (dry matter) / total soluble solids. Then I would think the physical paramters (colour, viscosity as bostwick units) come before acidity (can be adjusted in ketchup formulation); as to vit C, it is not a characteristic searched for in ketchup or tomato sauces. Contents are very variable depending on processing paramters and will be impacted very strongly by the use (second processing) of tomato concentrate. For research purposes, you might want to look up lycopene (and its bioaccessibility).

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6 What is your opinion as far as the relationship between isotopic activity (14-C, N, K, Ca) and food quality and safety?
By Adrian Toader-Williams · International Academy of Science

Adrian Toader-Williams · International Academy of Science

Dear members, dear Kees Olieman, Anand Mohan ·, Sylvia Pfaff , upon isotopic activity, internal (inside food) radiation is born. The radiation its... [more]

Dear members, dear Kees Olieman, Anand Mohan ·, Sylvia Pfaff , upon isotopic activity, internal (inside food) radiation is born. The radiation itself some researchers may view it as "damaging". the quantity of radiation is low. The issue here is somehow different. Upon transmutation of the atoms, we should encounter a chain of different phenomenons, more so as the time goes by. Yes in did, the isotopes are natural but they do have an effect that even so it is of natural origin, it is potentially destructive as I imagine. I'll like to know RG members opinion on the issue. regards, Adrian Toader-Williams

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9 Texture analysis of Jam
By Misnun Nababan · Universitas Padjadjaran

Yaseen Galali · University of Plymouth

Hi Misnun I am doing research on functional food (bread), one of my tests was viscosity and adhesiveness. viscosity is a measurement to know starch b... [more]

Hi Misnun I am doing research on functional food (bread), one of my tests was viscosity and adhesiveness. viscosity is a measurement to know starch behavior which might be influenced by dietary fibre, low molecular weight sugar......... while adhesiveness is related to the water absorption by materials. so, if they do not absorb water well then water will be move freely within product system and lead to more adhesive product. I hope that would help.

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3 Omega-3 emulsion
By Mustafa Gharib · Egyptian Atomic Energy Authority

Mustafa Gharib · Egyptian Atomic Energy Authority

M. Brown & G.Venkateswaran, Great thanks for your valuable response, What I meant by my question is that I ought to deliver a dose of omega 3 PUFAs to... [more]

M. Brown & G.Venkateswaran, Great thanks for your valuable response, What I meant by my question is that I ought to deliver a dose of omega 3 PUFAs to experimental animals and I do not want to introduce any Omega 6 PUFAs that's I won't dissolve the capsule content in Corn Oil and I had read before that an emulion (Oil in Water emulsion) may reduce the rancidity or oxidation of the highly unsaturated DHA and EPA. I hope you get what I want to say. Regards,,

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5 Nanoencapsulation
By Satrijo Saloko · University of Mataram

Hari Purnomo · Universitas Brawijaya

no not yet that is why I am looking for information maybe someone had successfully doing the fractination and I could get advice on the method they ar... [more]

no not yet that is why I am looking for information maybe someone had successfully doing the fractination and I could get advice on the method they are using

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5 Can you use the Corona CAD Aerosol Detector in the identification and quantification of phenolic compounds in fruits and vegetables?
By Anderson Soares · Federal University of Minas Gerais

Anderson Soares · Federal University of Minas Gerais

Tnanks all of you.

Tnanks all of you.

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Question:
Open Can anyone recommend an analysis method for allergens?
Can anyone recommend an analysis method for allergens?

Can anyone recommend an analysis method for allergens?

By Cindy Soewarlan · Universitas Nusa Cendana

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3 Where can I get a standard certified sample of milk for cholesterol analysis? NIST don´t have any at the present time.
By Julliana Simionato · Universidade Estadual do Sudoeste da Bahia

Vladimir Yurukov Yurukov · Loyola University Chicago

Are you looking for a method control for your validation or a standard of pure cholesterol? In the event you need a control, we use AOAC check samples... [more]

Are you looking for a method control for your validation or a standard of pure cholesterol? In the event you need a control, we use AOAC check samples that are tested by various labs.Sigma has standards for Cholesterol.

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Answer added to:
7 Adhesiveness of jam
By Misnun Nababan · Universitas Padjadjaran

Alfonso Totosaus · Tecnologico de Estudios Superiores de Ecatepec

You are welcome, let me know need something else. Cheers!

You are welcome, let me know need something else. Cheers!

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Question:
Open Is there any method for determining of inulin in liquid foods such as fortified milk or yoghurt?
I am working on producing of inulin fortificated UHT milk so I need to measure the content of inulin in final product .HPLC method may be used, but I ... [more]

I am working on producing of inulin fortificated UHT milk so I need to measure the content of inulin in final product .HPLC method may be used, but I am curious if anyone has more details?

By Mohammad Daneshi · University of Tehran

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6 Why MUFA and PUFA are not tested for oil quality analysis instead of FFA??
By Swarnali Dutta Majumdar · M.O.P.Vaishnav College for Women

Susana Marmesat Rodas · Spanish National Research Council

Dear Swarnali, In fact I think that you didn't understand my reply. FFA and PV are considered quality parameters because their presence the oil mean... [more]

Dear Swarnali, In fact I think that you didn't understand my reply. FFA and PV are considered quality parameters because their presence the oil means degradation at a given value (hydrolitic and oxidation degradation respectively). Therefore, these indexes are included in the especifications of refined oils among others. In sumary, FFA come from trygliceride degradation due to hydrolisis - it can be SAFA, MUFA or PUFA-. On the other hand, MUFA and PUFA contents, are detemined as fatty acid methyl esters by GLC (NOT BY TRITRIMETRIC METHOD). Depending on the use of the oil, you would need a higher or lower amount of MUFA or PUFA. I mean, for a frying oil you would not use a PUFA oil. So, it is the labelling who give you the nutritional information of the oil and you would select the proper one for your applications. In that sense, the amount of SAFA, MUFA or PUFA couldn't be use as a quality parameter. You are talking about NUTRITIONAL CLAIMS wich are independent of QUALITY. I hope that this information is useful for you.

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5 Is there any method to analytically assay the concentration of sodium saccharine?
By Asfra Muzaffar · Jinnah University for Women

Asfra Muzaffar · Jinnah University for Women

Thanks for every one for updating me

Thanks for every one for updating me

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