Flavor 1 - Principle of food chemistry

... GIy-GIy-GIy-GIyL-Ala-L-Asp, y-L-Glu-L-Glu, 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. ... 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 ... SolutionsAcidHydrochloricTartaricMalicPhosphoricAceticLacticCitricPropionicTaste +1. 43O -0 .43 -1 . 14 -1 . 14 -1 . 14 -1 . 28 -1 . 85TotalAcidg/L 1. 853.753.35 1. 653.004.503.503.70pH 1. 702.452.652.252.952.602.602.90lonizationConstant 1. 04 x 10 ~33.9X10"47.52...

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...

Flavor 2 - Principle of food chemistry

... AromaAliphaticlsocyclicBenzenicFuranicThiophenicPyrrolicPyrazinicOtherTotalnumber 17 320 15 6 10 275 10 3 19 1 1 1 224648 18 13 4328303065 13 65772 10 6 1 42 1 24 16 5 11 3 1 369272054325 16 3 13 57Functional GroupCompoundTypeNone ... n-octan -1 - ol, rc-decan -1 - ol, and 3-hexen-l-olwere identified. The flavor deterioration of canned orange juice during storage results instale off-flavors. This is due to reactions of the nonvolatile ... fruit. Science 16 1: 12 4 1- 1243.Kurihara, K., and L.M. Beidler. 19 69. Mechanism of the action of taste-modifying protein. Nature 222: 11 76 -1 1 79.Kushman, L.J., and W.E. Ballinger. 19 68. Acid...

Additives and contaminants 1 - Principle of food chemistry

... WaterSolution90.0890.08OO 1. 37 x 1Q-4C6H 10 O6Crystalline 17 8 .14 17 8 .14 59.02.5 x 10 "4(gluconicacid)C4H4O4Crystalline 11 6.0758.040.63 1 x10~33x10~5C6H8O7Crystalline 19 2 .12 64.04 18 1.008.2 ... active principles in rosemary are car-nosic acid and carnosol (Figure 11 -3 ). Anti-Table 11 -4 Properties of Some Common Food AcidsC4H6O6Crystalline 15 0.0975.05 14 7.0 1. 04x1 0~35.55x1 ... use of aspartameis its lack of heat stability (Homier 19 84).A new sweetener, approved in 19 88, isacesulfame K. This is the potassium salt of 6-methyl -1 , 2,3-oxathiozine-4(3H)-one-2, 2- dioxide...

Water - Principle of food chemistry

... (joule/g)O4.5879.8677.80. 916 80.48739.22.06 -5 3. 01 0. 917 17 .1 -1 0 1. 95672.30. 917 50.47705.5 -1 5 1. 240. 917 84.4 -2 00.77666.70. 918 20.46473.9 1. 94 -2 50.470. 918 53.6 -3 00.28662.30. 918 80.45043.5requirement in foods of low ... + (W2 -5 2-flw2,)(W 1 -S 1 )H-(W2-S2)whereW 1 = gram solids of ingredient 1 S 1 = linear slope of ingredient 1 aw[' = initial aw of ingredient 1 WATER BINDING OF MEATAccording ... approx-imately 10 9 degrees (Figure 1- 19).Extension of the model in Figure 1- 19leads to the hexagonal pattern of ice estab-lished when several tetrahedrons are assem-bled (Figure 1- 17).Upon change of...

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Proteins - Principle of food chemistry

... (Beef)3 01 507556 16 980275225287 313 395 213 365562955304236252Milk399782450 15 6434396278463 16 0 214 255424 11 51 144 514 342Egg3935 51 436 210 15 23582603204283 81 1523706 01 796207260478Wheat204 417 17 994 15 9282 18 7 18 3276288 14 3226308 18 662456 21 2 81 Peas2674254705770287 17 1254294595 14 3255685 10 092532442 71 Com230783 16 7 12 097305239225303262 17 04 71 392 11 842 31 559 311 are ... (Beef)3 01 507556 16 980275225287 313 395 213 365562955304236252Milk399782450 15 6434396278463 16 0 214 255424 11 51 144 514 342Egg3935 51 436 210 15 23582603204283 81 1523706 01 796207260478Wheat204 417 17 994 15 9282 18 7 18 3276288 14 3226308 18 662456 21 2 81 Peas2674254705770287 17 1254294595 14 3255685 10 092532442 71 Com230783 16 7 12 097305239225303262 17 04 71 392 11 842 31 559 311 are ... 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...

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600

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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- >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 ... ahomopolymer of 1- 4 cx-D-galactopyranosylu-ronic acid units. In addition, pectins containan a-D-galacturonan, which is a heteropoly-mer formed from repeating units of 1- 2 a-L-rhammosyl-(l-L)...

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494

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Minerals - Principle of food chemistry

... 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- 300Source: 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 1 /2 1 /2 1 /2 1 /4 1 /10 Vs 1 /10 1 /5 1 /3VQVB!£o 1/ 16%0 1 /4 1 /30Maximum asMultiple of "Normal"82.542.52.52.5 15 6528 12 302.5 15 49 11 12 87.573.5 10 Extreme 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- 300Source: ... WetWeight0.740.260.920.560.520.784.9 1. 92.93.63.44 .1 0.250 .10 0.400.240.220.200.060.200 .15 0.480.220.04Minimum asFraction of "Normal" 1 /15 1 /6 1 /9%VQ 1 /9 1 /6 1 /2 1 /2 1 /2 1 /2 1 /4 1 /10 Vs 1 /10 1 /5 1 /3VQVB!£o 1/ 16%0 1 /4 1 /30Maximum...

19

679

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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 ... levels of 1 to 25 ppmPigmentLycopeneCaroteneXanthophyllXanthophyll esterGreen(mg /10 0g)0 .11 0 .16 0.02OHalf-ripe(mg /10 0g)0.840.430.030.02Ripe(mg /10 0g)7.850.730.060 .10 Table 6-4 ... Composition of the Carotenes inCrude Palm Oil% of TotalCarotene CarotenesPhytoene 1. 27Cis-p-carotene 0.68Phytofluene 0.06p-carotene 56.02cc-carotene 35.06^-carotene 0.69y-carotene 0.336-carotene...

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Texture - Principle of food chemistry

... 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.ABCFigure 8 -1 7 Creep Curve of a Bingham BodySubjected to a Stress Greater Than the YieldStressFigure 8 -1 8 Rate -of- Shear-Shear ... (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...

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488

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