Texture - Principle of food chemistry

... 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 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-RDisulfide bonds between proteins have anenergy of 49 kcal/mole and are not ... 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...

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 ... + (W2 -5 2-flw2,)(W1-S1)H-(W2-S2)whereW1 = gram solids of ingredient 1S1 = linear slope of ingredient 1aw[' = initial aw of ingredient 1WATER BINDING OF MEATAccording...

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...

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...

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,...

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...

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 ... 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-glucoside, and ... structure of a number of importantxanthophylls 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 mixtures of only a...

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...

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....

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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