Rapid identification of peanut oil adulteration by near infrared spectroscopy and chemometrics.

Autor: Peng Q; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China., Feng X; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China., Chen J; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China., Meng K; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China., Zheng H; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China., Zhang L; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China., Chen X; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China., Xie G; Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, Zhejiang,China. Electronic address: xiegf@zjsru.edu.cn.

Publikováno v: Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy [Spectrochim Acta A Mol Biomol Spectrosc] 2024 Nov 15; Vol. 321, pp. 124690. Date of Electronic Publication: 2024 Jun 19.

A smartphone-enabled visual platform for detecting aflatoxins in peanut oil using colorimetric analysis coupled with magnetic imprinted solid-phase extraction.

Autor: Chen P; School of Chemistry and Chemical Engineering, Linyi University, Linyi 276000, PR China., Xu Y; School of Chemistry and Chemical Engineering, Linyi University, Linyi 276000, PR China., Cao J; School of Chemistry and Chemical Engineering, Linyi University, Linyi 276000, PR China., Zhu Y; School of Chemistry and Chemical Engineering, Linyi University, Linyi 276000, PR China., Liu X; School of Chemistry and Chemical Engineering, Linyi University, Linyi 276000, PR China., Hu X; School of Chemistry and Chemical Engineering, Linyi University, Linyi 276000, PR China; CAS Key Laboratory of Coastal Environmental Processes and Ecological Remediation, Research Center for Coastal Environmental Engineering and Technology, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, PR China. Electronic address: xuephu@yeah.net., Song X; School of Chemistry and Chemical Engineering, Linyi University, Linyi 276000, PR China.

Publikováno v: Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139294. Date of Electronic Publication: 2024 Apr 10.

Activated carbon co-modified by chitosan and SDS for targeted removal of aflatoxins from fragrant peanut oil.

Autor: Ji J; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China. Electronic address: jjm77@haut.edu.cn., Xu F; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China., Jiang M; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China., Li C; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China., Li N; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Publikováno v: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 4), pp. 141479. Date of Electronic Publication: 2024 Oct 01.

Characteristic and stability changes of peanut oil body emulsion during the process of demulsification using heptanoic acid.

Autor: Li T; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China., Kong X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China., Shao Z; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China., Zhang Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China., Yang C; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address: ycxyou@163.com., Liu K; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China., Xin Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China., Chen F; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China., Dong Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 2), pp. 140301. Date of Electronic Publication: 2024 Jul 01.

Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form.

Autor: Mi H; College of Food Science and Technology, Institute of Ocean Research, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China., Su N; College of Food Science and Technology, Institute of Ocean Research, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China., Liang S; College of Food Science and Technology, Institute of Ocean Research, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China., Li J; College of Food Science and Technology, Institute of Ocean Research, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China., Chen J; College of Food Science and Technology, Institute of Ocean Research, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.. Electronic address: cht860625@163.com., Li X; College of Food Science and Technology, Institute of Ocean Research, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.. Electronic address: lixuepeng@bhu.edu.cn.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 May; Vol. 268 (Pt 1), pp. 131699. Date of Electronic Publication: 2024 Apr 18.