Texture - Principle of food chemistry

... 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 Texture ... (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-R Disulfide bonds between proteins have an energy of...

Ngày tải lên: 23/05/2014, 13:25

... super- cooled to -3 2 0 C; droplets of 0.1 mm diame- ter to -3 5 0 C; and droplets of 1 |im to -4 1 0 C before solidification occurs. The speed of crystallization—that is, the progress of ... and Landolt-Boernstein (1923). The exception- ally high values of the caloric properties of water are of importance for food processing Table 1-1 Typical Water Conten...

Ngày tải lên: 23/05/2014, 13:20

... R-S-CH 3 Sulfoxide R-SO-CH 3 Sulfone R-SO 2 -CH 3 Cystine R-S-S-R Disulfoxide R-SO-SO-R Disulfone R-SO 2 -SO 2 -R Cysteine R-SH Sulfenic R-SOH Sulfinic R-SO 2 H Sulfonic (or R-SO 3 H cysteic ... polymers are of nondistinct composition and contain cr-D-Fructopyrano- sylamine 2-Amino-2-deoxy-o ?- D-glucopyranose Figure 3-1 1 Heyns Rearrangement. Source: From MJ. Kort, Reaction...

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-a-D...

Ngày tải lên: 23/05/2014, 13:23

... 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

... 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 1-1 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 00 Source: From H.V. Warren, Variations ... use of stainless stee...

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 ... mostly cyanidin- 3-galactoside, cyanidin-3-arabinoside, and cya- nidin-7-arabinoside (Sun and Francis 1968). Bing cherries contain primarily cyanidin- 3- rutinoside, cyanidin-3-gluco...

Ngày tải lên: 23/05/2014, 13:24

... 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, ... beryllium acetate 1 Table 7-5 Taste of Some Selected Peptides Taste Flat Sour Bitter Sweet Biting Composition of Peptides L-Lys-L-Glu, L-PhE-L-Phe, GIy- GIy-GIy-GIy L-A...

Ngày tải lên: 23/05/2014, 13:24

... 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. 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-nonenal Star...

Ngày tải lên: 23/05/2014, 13:25

... Y-T oc-T, oc-TS, 6-T3, oc-T, 6- T3 Y-T, (X-T, 8-T, Ct-TS(Tr) 1 P-T(Tr) Y-T, oc-T, 8-T, Y-T3, 6-T3 Y-T, 8-T, oc-T Y-T3, ccT, (X-T3, p-T, p-T3 Y-T, oc-T, 8-T oc-T Y-T, 8-T, oc-T, cc-T3 cc-T3, ... T+T3 (mg/100g) 4 6-6 7 78 4 9-8 0 41 32 8 9-1 17 65 7 8-1 09 9 6-1 15 9-1 60 37 5.1 20 3.4 1. 1-2 .3 0.6 1. 0-3 .6 OC-7E/ 10Og 3 5-6 3 43 4 1-4 6 41 31 2 1-3 4 25...

Ngày tải lên: 23/05/2014, 13:26