Flavor 2 - Principle of food chemistry

... 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. 6 7 5 4 3 2 1 Distilled ... tomato green frans -2 - heptenal Bitter almonds c/s-6-heptenal Green, melon frans -2 - octenal Nutty frans-5-octenal Cucumber c/s-5-octenal Cucumber fraA?s -2...

Ngày tải lên: 23/05/2014, 13:25

... 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-& gt;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

... 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. Solms, Nonvolatile Compounds and the Flavor of Foods, ... floral, Compound 2- methoxy-3-hexylpyrazine 2- methoxy-3-isobutylpyra- zine 2- methoxy-3-propylpyra- zine 2- methoxy-3-isopropylpyra- zine 2- methoxy-3-ethylpy...

Ngày tải lên: 23/05/2014, 13:24

... Chlorine Table 1 1-8 Information on Aroclor Preparations Aroclor Aroclor 122 1 Aroclor 123 2 Aroclor 124 2 Aroclor 124 8 Aroclor 125 4 Aroclor 126 0 Aroclor 126 2 Aroclor 126 8 %CI 21 32 42 48 54 60 62 68 Average ... Kingdom 20 - 120 Apples New Zealand 11 -1 35 Pears Australia 40 -2 6 0 Tomatoes United Kingdom 1 2- 110 Potatoes United Kingdom 5- 32 Wheat...

Ngày tải lên: 23/05/2014, 13:27

... (joule/g) O 4.58 79.8 677.8 0.9168 0.4873 9 .2 2.06 -5 3.01 0.9171 7.1 -1 0 1.95 6 72. 3 0.9175 0.4770 5.5 -1 5 1 .24 0.9178 4.4 -2 0 0.77 666.7 0.91 82 0.4647 3.9 1.94 -2 5 0.47 0.9185 3.6 -3 0 0 .28 6 62. 3 0.9188 0.4504 3.5 requirement in foods ... macromol- ecules. Federation Proc. 24 : S24-S33. Labuza, TP. 1968. Sorption phenomena in foods. Food Technol. 2...

Ngày tải lên: 23/05/2014, 13:20

... (Beef) 301 507 556 169 80 27 5 22 5 28 7 313 395 21 3 365 5 62 955 304 23 6 25 2 Milk 399 7 82 450 156 434 396 27 8 463 160 21 4 25 5 424 1151 144 514 3 42 Egg 393 551 436 21 0 1 52 358 26 0 320 428 381 1 52 370 601 796 20 7 26 0 478 Wheat 20 4 417 179 94 159 28 2 187 183 27 6 28 8 143 22 6 308 1866 24 5 621 28 1 Peas 26 7 425 470 57 70 28 7 171 25 4 29 4...

Ngày tải lên: 23/05/2014, 13:22

... - 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-...

Ngày tải lên: 23/05/2014, 13:23

... of "Normal" 8 2. 5 4 2. 5 2. 5 2. 5 15 6 5 2 8 12 30 2. 5 15 4 9 11 12 8 7.5 7 3.5 10 Extreme Range 1- 120 1-1 5 1-3 6 1 -2 2 1 -2 2 1 -2 0 1-9 0 1- 12 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 4 0 1- 120 1 -2 1 0 1-1 4 1-3 00 Source: From H.V. Warren, Variations ... (E...

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 ... structure of a number of important xanthophylls as they relate to the structure of P-carotene is given in Figure 6 -2 2 . Carot- enoids may occur in foods as relatively sim- ple mixtu...

Ngày tải lên: 23/05/2014, 13:24

... using an oil of known viscos- Figure 8 -2 3 Rate of Shear Dependence of the Apparent Viscosity of Several Non-Newtonian Fluids. Source: From P. Sherman, Structure and Textural Properties of Foods, in ... coefficient of tested food K x = shear coefficient of tested food A = area of punch P = perimeter of punch C = constant SHEAR RATE. SEC-* Figure 8 -2 4 Apparen...

Ngày tải lên: 23/05/2014, 13:25