Flavor 1 - Principle of food chemistry

... GIy- GIy-GIy-GIy L-Ala-L-Asp, y-L-Glu-L-Glu, GIy- L-Asp-L-Ser-Gly L-Leu-L-Leu, L-Arg-L-Pro, L-VaI- L-VaI-L-VaI L-Asp-L-Phe-OMe, L-Asp-L- Met-OMe y-L-Glutamyl-S-(prop -1 -enyl)-L- cystein Source: From J. ... floral, Compound 2-methoxy-3-hexylpyrazine 2-methoxy-3-isobutylpyra- zine 2-methoxy-3-propylpyra- zine 2-methoxy-3-isopropylpyra- zine 2-methoxy-3-ethylpyrazine 2-methoxy-3-methylpyr...

Ngày tải lên: 23/05/2014, 13:24

... - 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...

Ngày tải lên: 23/05/2014, 13:23

... Aroma Aliphatic lsocyclic Benzenic Furanic Thiophenic Pyrrolic Pyrazinic Other Total number 17 3 20 15 6 10 27 5 10 3 19 1 1 1 2 24 6 4 8 18 13 4 3 2 8 30 30 6 5 13 6 5 7 72 10 6 1 4 2 1 24 16 5 11 3 1 36 9 2 7 20 5 43 25 16 3 13 57 Functional Group Compound Type None ... n- octan -1 - ol, rc-decan -1 - ol, and 3-hexen-l-ol were identified. The flavor...

Ngày tải lên: 23/05/2014, 13:25

... Water Solution 90.08 90.08 OO 1. 37 x 1Q- 4 C 6 H 10 O 6 Crystalline 17 8 .14 17 8 .14 59.0 2.5 x 10 " 4 (gluconic acid) C 4 H 4 O 4 Crystalline 11 6.07 58.04 0.63 1 x10~ 3 3x10~ 5 C 6 H 8 O 7 Crystalline 19 2 .12 64.04 18 1.00 8.2 ... active principles in rosemary are car- nosic acid and carnosol (Figure 11 -3 ). Anti- Table 11 -4 Properties of Some C...

Ngày tải lên: 23/05/2014, 13:27

... (joule/g) O 4.58 79.8 677.8 0. 916 8 0.4873 9.2 2.06 -5 3. 01 0. 917 1 7 .1 -1 0 1. 95 672.3 0. 917 5 0.4770 5.5 -1 5 1. 24 0. 917 8 4.4 -2 0 0.77 666.7 0. 918 2 0.4647 3.9 1. 94 -2 5 0.47 0. 918 5 3.6 -3 0 0.28 662.3 0. 918 8 0.4504 3.5 requirement in foods of low ... + (W 2 -5 2 -fl w2 ,) (W 1 -S 1 )H-(W 2 -S 2 ) where W 1 = gram solids of ingredient 1 S...

Ngày tải lên: 23/05/2014, 13:20

... (Beef) 3 01 507 556 16 9 80 275 225 287 313 395 213 365 562 955 304 236 252 Milk 399 782 450 15 6 434 396 278 463 16 0 214 255 424 11 51 144 514 342 Egg 393 5 51 436 210 15 2 358 260 320 428 3 81 152 370 6 01 796 207 260 478 Wheat 204 417 17 9 94 15 9 282 18 7 18 3 276 288 14 3 226 308 18 66 245 6 21 2 81 Peas 267 425 470 57 70 287 17 1 254 294 595 14 3 255 685...

Ngày tải lên: 23/05/2014, 13:22

... of linear ( 1- »4)-p-D- glucan (x-D-Galp groups at 0-6 of ( 1- ^4)-p-D-man- nan chains Sulfated D-galactans, units of ( 1- »3 )-( 3-D-Gal and ( 1- »4 )-3 ,6-anhydro-cc-D-Gal alternat- ing; pyruvate ... ( 1- >4)-oc-D-galactur- onan (partly Me esterifed and acetylated); chains include (1 »2)-L-Rhap, and branches D-GaIp, L-Araf, D-XyIp, D-GIcA Linear ( 1- »4)-...

Ngày tải lên: 23/05/2014, 13:23

... Range 1- 120 1- 15 1- 36 1- 22 1- 22 1- 20 1- 90 1- 12 1- 10 1- 4 1- 48 1- 16 1- 300 1- 20 1- 150 1- 20 1- 27 1- 66 1- 96 1- 240 1- 120 1- 210 1- 14 1- 300 Source: From H.V. Warren, Variations in the Trace Element Contents of Some Vegetables, ... of "Normal" 1 /15 1 /6 1 /9 % VQ 1 /9 1 /6 1 /2...

Ngày tải lên: 23/05/2014, 13:23

... 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 ... levels of 1 to 25 ppm Pigment Lycopene Carotene Xanthophyll Xanthophyll ester Green (mg /10 0g) 0 .11 0 .16 0.02 O Half-ripe (mg /10 0g) 0.84 0.43 0.03 0.02 Ripe (mg /10 0g) 7.85 0.73...

Ngày tải lên: 23/05/2014, 13:24

... Measurement of Textural Proper- ties of Foods with a Constant Speed Cone Pene- trometer, /. Texture Studies, Vol. 2, pp. 3 0 1- 315 , 19 71. The terms for the textural properties of foods have ... plasto-elastic body, and (C) plasto-viscoelastic or Bingham body. A B C Figure 8 -1 7 Creep Curve of a Bingham Body Subjected to a Stress Greater Than the Yield Stress Figure 8 -1...

Ngày tải lên: 23/05/2014, 13:25