[AGFD] Division of Agricultural and Food Chemistry

An activity-guided fractionation approach was applied to enzymatically hydrolyzed mushroom protein with the goal of identifying saltiness enhancing and taste-modulating substances…

Background: FDA has received consumer complaints about food products, most notably sardines, containing krill as an undeclared crustacean shellfish allergen…

One of agriculture’s major problem is the large of accumulation of arsenic (As) found in the groundwater used for irrigation. Arsenic pollution originates from the natural occurring high concentrations of arsenic in the deeper levels of groundwater…

There are many chemical changes that take place during wort boiling, to include the oxidation of polyphenols, production of melanoidins via Maillard reactions, protein precipitation, enzyme inactivation, and isomerization of hop acids…

Flocculants are used in the primary step of industrial wastewater purification to precipitate solids. Bovine blood is a waste product from slaughterhouses, and there is limited evidence in the literature demonstrating that it can be used as a flocculant…

Edamame has been widely consumed in China and Japan for centuries as a snack or side dish. In the US, the consumption of edamame has been increasing, and edamame has become the second most highly consumed soy-food after soymilk because it is nutritious and has potential health benefits…

Wine polysaccharides play an important role in wine aroma and flavor perception. The interaction of polysaccharides with wine aroma may depend on the physical and chemical properties of aroma, structure, and composition of polysaccharides…

BACKGROUND: Herbal medicine has been used in the traditional system of medicine since very ancient time on believe that these products are not toxic to human being and easily available throughout the world…

OBJECTIVE: Flavonoids are plant secondary metabolite found to be present in the various medicinal plants and well known for their therapeutic benefit in both the plants body and human being. Flavonoidal compounds have been present in our daily diet due to their presence in the fruit and vegetable…

Gas chromatography (GC) coupled with mass spectrometry (MS) is an important tool for the characterization of a wide range of food, flavor, and fragrance samples…

Organogelators are structuring molecules forming a three-dimensional (3D) network within the body of oils to improve the functionality of liquid oils in foods…

Leafy greens contain essential nutrients and are important for a healthy diet. The objective of this study was to compare the nutritional and phytochemical components of the two most prevalent leafy greens in the world, spinach and kale, with purslane…

Metabolomics is a systematic analysis of small molecules such as amino acids, tricarboxylic intermediates, and fatty acids in a biological system. Quantification of metabolites provides a real-time snapshot of reactions in a biological system…

Simultaneous analytical method using LC/MSMS for imidazolinone herbicides from livestock (egg, milk, beef, pork and chicken) for monitoring was developed with QuEChERS preparation. Sample weighing (5 g) in a 50 mL conical tube, added 0…

_Salmonella_, which causes salmonellosis, is a major pathogen in food-borne disease related to fresh produce and its contamination rate is a significantly influenced by the surface properties of fresh produce…

Allyl isothiocyanate (AITC) is a natural compound present in plants belonging to the Brassicaceae family, including cauliflower, cabbage, kale and broccoli…

Wuliangye baijiu is famous Chinese liquor with a protected geographical indication in the bilateral agreement between China and the EU. Due to its volatile composition complexity, fractionation into the simpler composition is often needed for reliable aroma identification and analysis…

Hypertension is a controllable risk factor of cardiovascular diseases and angiotensin-converting enzyme (ACE) is a central component of the renin–angiotensin system (RAS) which controls blood pressure…

Aflatoxins (B1, B2, G1 and G2) are the secondary metabolites of pathogenic molds, _Apergillus flavus_ and _Apergillus parasiticus_ and they are classified as a Group 1 human carcinogen by the International Agency for Research on Cancer (IARC)…

Fish glue (adhesive agent) was the collagen extracted from skin and bone which obtained from the fish processing waste…

Pollinators, especially honey bees, are susceptible to certain insecticides. Understanding honey bee susceptibility to pesticide will determine its safe use in the environment as well as when the pesticide should be used in relation to honey bee activity…

The acyloin rearrangement of humulone during the boiling process during beer brewing results in the formation of cis- and trans-isohumulone. These compounds contribute the primary bitterness found in beer. The rate of rearrangement appears to be mediated by magnesium ions to the largest extent…

L-ascorbic acid, commonly known as vitamin C, is an antioxidant that the human body needs to protect itself from illnesses and diseases. It can be found in many different fruits and in a variety of vegetables. For convenient consumer consumption, many fruits and vegetables are processed into juices…