Vitamins - Principle of food chemistry
Vitamins - Principle of food chemistry
... 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...
Water - Principle of food chemistry
... 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...
Proteins - Principle of food chemistry
... 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...
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...
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 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...
Minerals - Principle of food chemistry
... 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...
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-gluco...
Flavor 1 - Principle of food chemistry
... 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...
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.
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...
Texture - Principle of food chemistry
... (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 49
kcal/mole
and are not ... 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...
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