Color - Principle of food chemistry
Color - Principle of food chemistry
... and some lycopene and xan-Figure 6-1 7 Absorption Spectra of the Three Stereoisomers of Beta Carotene. B = neo-p-carotene; U =neo-p-carotene-U; T = all-trans-p-carotene. a, b, c, and ... cherries contain primarily cyanidin- 3- rutinoside, cyanidin-3-glucoside, and smallamounts of the pigments cyanidin, peonidin,peonidin-3-glucoside, and peonidin-3-ruti-noside (Lynn and Luh 1964). ... characteristic color of the car-Figure 6-2 5 Effect of Substituents on the Color of Anthocyanidins. Source: Reprinted with permissionfrom J.B.S. Braverman, Introduction to the Biochemistry of Foods,...
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Water - Principle of food chemistry
... super-cooled to -3 20C; droplets of 0.1 mm diame-ter to -3 50C; and droplets of 1 |im to -4 10Cbefore solidification occurs.The speed of crystallization—that is, theprogress of ... andLandolt-Boernstein (1923). The exception-ally high values of the caloric properties of water are of importance for food processingTable 1-1 Typical Water Contents of SomeSelected FoodsProduct ... oxidation of lipids infreeze-dried salmon (Figure 1-3 1). Oxida-tion of the lipids was reduced as water con-tent increased. Thus, conditions that areWATER ACTIVITYFigure 1-2 9 Color Change of ...
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Proteins - Principle of food chemistry
... R-S-CH3Sulfoxide R-SO-CH3Sulfone R-SO2-CH3Cystine R-S-S-RDisulfoxide R-SO-SO-RDisulfone R-SO2-SO2-RCysteine R-SHSulfenic R-SOHSulfinic R-SO2HSulfonic (or R-SO3Hcysteic ... polymersare of nondistinct composition and containcr-D-Fructopyrano-sylamine2-Amino-2-deoxy-o ?- D-glucopyranoseFigure 3-1 1 Heyns Rearrangement. Source: From MJ. Kort, Reactions of Free Sugars ... follows:group of lysine to yield lysmoalanine (Zieg-ler 1964) as shown:NH2 -CH-(CH2 )4 -NH2 + CH2 = C-COOH »•COOH NH2NH2 -CH-(CH2 )4 -NH-CH2 —CH-COOHCOOH NH2Lysinoalanine...
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Carbohydrates 1 - Principle of food chemistry
... - 6)-O-a-D-glucopyranosyl-(1 - 2)-p-D-fructofuranoside][O-a-D-galactopyranosyl-(1^6)-O-a-D-galactopyranosyl-(1 - 6)-O-cc-D-galactopyranosyl-(1 -& gt;6)-O-oc-D-glucopyrano-syl-(1 -& gt;2)-p-D-fructofuranoside]Source: ... p-D-fructofuranoside)(4-O-p-D-galactopyranosyl-D-glucopyranose)(4-O-a-D-glucopyranosyl-D-glucopyranose)(a-D-glucopyranosyl-a-D-glycopyranoside)[O-a-D-galactopyranosyl-(1 -& gt;6)-O-cc-D-glucopyranosyl-(1 -& gt;2 )- p-D-fructofuranoside][O-a-D-galactopyranosyl-(1^6)-O-a-D-galactopyranosyl-(1 - 6)-O-a-D-glucopyranosyl-(1 ... (4-O-oc-D-glycopyranosyl-p-D-glycopyranose)oc-cellobiose (4-O-p-D-glucopyranosyl-oc-D-glucopyranose)p-cellobiose (4-O-p-D-glucopyranosyl-p-D-glucopyranose)p-isomaltose (6-O-a-D-glucopyranosyl-p-D-glucopyranose)oc-gentiobiose...
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Carbohydrates 2- Principle of food chemistry
... of linear ( 1- 4)-p-D-glucan(x-D-Galp groups at 0-6 of ( 1-^ 4)-p-D-man-nan chainsSulfated D-galactans, units of ( 1- 3 )-( 3-D-Galand ( 1- 4 )-3 ,6-anhydro-cc-D-Gal alternat-ing; pyruvate ... ( 1-& gt;4)-oc-D-galactur-onan (partly Me esterifed and acetylated);chains include (1— »2)-L-Rhap, andbranches D-GaIp, L-Araf, D-XyIp, D-GIcALinear ( 1- 4)-p-D-mannuronan and -cc-L-guluronanCellulosic ... D-GaIp; D-glucu-ronic acid, D-GIcA; D-galacturonic acid, D-GaIA; D-mannopyranose, D-Manp; D-mannuronic acid, D-ManA; L-ara-binofuranose, L-Ara/, D-xylopyranose, D-XyIp; L-rhamnopyranose,...
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Minerals - Principle of food chemistry
... of "Normal"82.542.52.52.515652812302.51549111287.573.510Extreme Range 1-1 20 1-1 5 1-3 6 1-2 2 1-2 2 1-2 0 1-9 0 1-1 2 1-1 0 1-4 1-4 8 1-1 6 1-3 00 1-2 0 1-1 50 1-2 0 1-2 7 1-6 6 1-9 6 1-2 40 1-1 20 1-2 10 1-1 4 1-3 00Source: From H.V. Warren, Variations ... use of stainless steel equip-ment in food processing results in leaching of chromium into the food products (Offen-bacher and Pi-Sunyer 1983). No foods areknown to contain higher-than-average ... members. Some exam-ples of four- and five-membered ring struc-tures are given in Figure 5-1 . An example of a six-membered chelate ring system is chlo-rophyll. Other examples of food componentsthat...
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Flavor 1 - Principle of food chemistry
... GIy-L-Asp-L-Ser-GlyL-Leu-L-Leu, L-Arg-L-Pro, L-VaI-L-VaI-L-VaIL-Asp-L-Phe-OMe, L-Asp-L-Met-OMey-L-Glutamyl-S-(prop-1 -enyl)-L-cysteinSource: From J. Solms, Nonvolatile Compounds andthe Flavor of Foods, ... berylliumacetate1Table 7-5 Taste of Some Selected PeptidesTasteFlatSourBitterSweetBitingComposition of PeptidesL-Lys-L-Glu, L-PhE-L-Phe, GIy-GIy-GIy-GIyL-Ala-L-Asp, y-L-Glu-L-Glu, GIy-L-Asp-L-Ser-GlyL-Leu-L-Leu, ... floral,Compound2-methoxy-3-hexylpyrazine2-methoxy-3-isobutylpyra-zine2-methoxy-3-propylpyra-zine2-methoxy-3-isopropylpyra-zine2-methoxy-3-ethylpyrazine2-methoxy-3-methylpyra-zine2-methoxypyrazine2-isobutylpyrazine 2-5 -dimethylpyrazinepyrazineOdor...
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Flavor 2 - Principle of food chemistry
... Coffee. (1) Furfuryl-methyl-sulfide, (2) 2-acetylthiophene, (3) 2-fur-furylalcohol, (4) 2-methyl-6-vinyl-pyrazine, (5)n-methyl-pyrrole-2-aldehyde, (6) acetylpropio-nyl, (7) pyridine.6754321Distilled ... tomatogreenfrans-2-heptenal Bitter almondsc/s-6-heptenal Green, melonfrans-2-octenal Nuttyfrans-5-octenal Cucumberc/s-5-octenal CucumberfraA?s-2-nonenal Starch, gluefrans-7-nonenal MelonSource: ... deamina-tion, and include 1-propanol, 2-methylpro-panol, 2-methylbutanol, 3-methylbutanol,and 2-phenylethanol.Figure 7-3 5 Structure of Some Important Con-stituents of the Aroma of Coffee....
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Texture - Principle of food chemistry
... (PR)-thiol to liberate a peptide(R)-thiol and form a mixed disulfide, as fol-lows:PR-SH + R-SS-R -& gt; R-H + PR-SS-RDisulfide bonds between proteins have anenergy of 49 kcal/mole and are not ... using an oil of known viscos-Figure 8-2 3 Rate of Shear Dependence of theApparent Viscosity of Several Non-NewtonianFluids. Source: From P. Sherman, Structure andTextural Properties of Foods, in ... coefficient of tested food Kx = shear coefficient of tested food A = area of punchP = perimeter of punchC = constantSHEAR RATE. SEC-*Figure 8-2 4 Apparent Viscosities of Fruit Purees...
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Vitamins - Principle of food chemistry
... Y-Toc-T, oc-TS, 6-T3, oc-T, 6- T3Y-T, (X-T, 8-T,Ct-TS(Tr)1 P-T(Tr)Y-T, oc-T, 8-T, Y-T3, 6-T3Y-T, 8-T, oc-TY-T3, ccT, (X-T3, p-T, p-T3Y-T, oc-T, 8-Toc-TY-T, 8-T, oc-T, cc-T3cc-T3, ... T+T3(mg/100g)4 6-6 7784 9-8 041328 9-1 17657 8-1 099 6-1 15 9-1 60375.1203.41. 1-2 .30.61. 0-3 .6OC-7E/10Og3 5-6 3434 1-4 641312 1-3 4252 0-3 41 7-2 00. 9-4 1165.13.01.91. 1-2 .30.60. 3-0 .7%T1001001001001001 7-5 5100951001 9-4 9100100993810010031%T3OOOOO4 5-8 3O5O5 1-8 1OO162OO69Primary Homologsoc-T, y-Toc-T, y-Toc-T, 5-T, Y-T p-TCC-T1 P-T(X-T1 P-T, Y-Toc-T, ... T+T3(mg/100g)4 6-6 7784 9-8 041328 9-1 17657 8-1 099 6-1 15 9-1 60375.1203.41. 1-2 .30.61. 0-3 .6OC-7E/10Og3 5-6 3434 1-4 641312 1-3 4252 0-3 41 7-2 00. 9-4 1165.13.01.91. 1-2 .30.60. 3-0 .7%T1001001001001001 7-5 5100951001 9-4 9100100993810010031%T3OOOOO4 5-8 3O5O5 1-8 1OO162OO69Primary...
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Từ khóa: zeng zhong rong zhang zhu hua luo ji xiao zhu 2011 quot antioxidant activity and chemical constituents of essential oil and extracts of rhizoma homalomenae quot food chemistry 125 2 pp 456 4632011 quot essential oils of zingiber officinale var rubrum theilade and their antibacterial activities quot food chemistry 124 2 pp 514 517yang yingchao wang yi wang yufeng zhang 2012 quot bioassay guided screening and isolation of α glucosidase and tyrosinase inhibitors from leaves of morus alba quot food chemistry 131 2 pp 617 625ovodova golovchenko et al 2009 chemical composition and anti inflammatory activity of pectic polysaccharide isolated from celery stalks journal food chemistry vol 114 no 2 pp 610 615mason m e b johnson and m hamming 1966 flavour components of roasted peanuts some low molecular weight pyrazines and a pyrrole food chemistry vol 14 pp 454 460color atlas of physiologycolor atlas of pharmacologythe principle of healththe principle of insuranceindustry of food packagingthe process of preservation and management of food qualityprinciples and practice of analytical chemistryhistory of food culture in japanhandbook of food engineeringcolor atlas of physiology downloadNghiên cứu sự hình thành lớp bảo vệ và khả năng chống ăn mòn của thép bền thời tiết trong điều kiện khí hậu nhiệt đới việt namNghiên cứu tổ chức chạy tàu hàng cố định theo thời gian trên đường sắt việt namđề thi thử THPTQG 2019 toán THPT chuyên thái bình lần 2 có lời giảiGiáo án Sinh học 11 bài 13: Thực hành phát hiện diệp lục và carôtenôitGiáo án Sinh học 11 bài 13: Thực hành phát hiện diệp lục và carôtenôitĐỒ ÁN NGHIÊN CỨU CÔNG NGHỆ KẾT NỐI VÔ TUYẾN CỰ LY XA, CÔNG SUẤT THẤP LPWANPhát triển mạng lưới kinh doanh nước sạch tại công ty TNHH một thành viên kinh doanh nước sạch quảng ninhPhát hiện xâm nhập dựa trên thuật toán k meansTìm hiểu công cụ đánh giá hệ thống đảm bảo an toàn hệ thống thông tinChuong 2 nhận dạng rui roQuản lý nợ xấu tại Agribank chi nhánh huyện Phù Yên, tỉnh Sơn La (Luận văn thạc sĩ)Giáo án Sinh học 11 bài 15: Tiêu hóa ở động vậtGiáo án Sinh học 11 bài 15: Tiêu hóa ở động vậtchuong 1 tong quan quan tri rui roGiáo án Sinh học 11 bài 14: Thực hành phát hiện hô hấp ở thực vậtGiáo án Sinh học 11 bài 14: Thực hành phát hiện hô hấp ở thực vậtĐổi mới quản lý tài chính trong hoạt động khoa học xã hội trường hợp viện hàn lâm khoa học xã hội việt namMÔN TRUYỀN THÔNG MARKETING TÍCH HỢPTÁI CHẾ NHỰA VÀ QUẢN LÝ CHẤT THẢI Ở HOA KỲQUẢN LÝ VÀ TÁI CHẾ NHỰA Ở HOA KỲ