Additives and contaminants 1 - Principle of food chemistry
Additives and contaminants 1 - Principle of food chemistry
... 10 "
4
(gluconic
acid)
C
4
H
4
O
4
Crystalline
11 6.07
58.04
0.63
1
x10~
3
3x10~
5
C
6
H
8
O
7
Crystalline
19 2 .12
64.04
18 1.00
8.2
xlO"
4
1. 77
x
10 "
5
3.9
XlO"
6
C
6
H
10
O
4
Crystalline
14 6 .14
73.07
1. 4
3.7x10~
5
2.4x1 0-
C
2
H
4
O
2
Oily
... Com-
mittee on Food Additives and Contaminants
has set a guideline of 1 ppm for vinyl chl...
Additives and contaminants 2 - Principle of food chemistry
... percent of the
compound 1, 2, 3, 4, 10 , 10 -hexachloro-6, 7-
epoxy -1 ,
4, 4a, 5, 6, 7, 8,
8a-octahydro-exo-l,
4-endo-exo-5,8-dimethano-naphthalene
(HEOD). It has a molecular weight of 3 81,
formula
... Gould, ed., 19 66, Ameri-
can Chemical Society.
l,2,3,4 ,10 ,10 -hexachloro-l,4,4a,5,8,8a-hexa-
hydro-exo -1 , 4- rafo-exo-5,8-dimethanonaph-
thalene. It has a molecular w...
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...
Flavor 1 - Principle of food chemistry
... Peptides
Taste
Flat
Sour
Bitter
Sweet
Biting
Composition
of
Peptides
L-Lys-L-Glu,
L-PhE-L-Phe, GIy-
GIy-GIy-GIy
L-Ala-L-Asp,
y-L-Glu-L-Glu,
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 ... Reference
Properties ofO.OSN Solutions
Acid
Hydrochloric
Tartaric
Malic
Phosphoric
Acetic
Lactic
Citric
Propionic
Tast...
Water - Principle of food chemistry
... (joule/g)
O
4.58
79.8
677.8
0. 916 8
0.4873
9.2
2.06
-5
3. 01
0. 917 1
7 .1
-1 0
1. 95
672.3
0. 917 5
0.4770
5.5
-1 5
1. 24
0. 917 8
4.4
-2 0
0.77
666.7
0. 918 2
0.4647
3.9
1. 94
-2 5
0.47
0. 918 5
3.6
-3 0
0.28
662.3
0. 918 8
0.4504
3.5
requirement in foods of low ... + (W
2
-5
2
-fl
w2
,)
(W
1
-S
1
)H-(W
2
-S
2
)
where
W
1
= gram solids of ingredient 1
S...
Proteins - Principle of food chemistry
... (Beef)
3 01
507
556
16 9
80
275
225
287
313
395
213
365
562
955
304
236
252
Milk
399
782
450
15 6
434
396
278
463
16 0
214
255
424
11 51
144
514
342
Egg
393
5 51
436
210
15 2
358
260
320
428
3 81
152
370
6 01
796
207
260
478
Wheat
204
417
17 9
94
15 9
282
18 7
18 3
276
288
14 3
226
308
18 66
245
6 21
2 81
Peas
267
425
470
57
70
287
17 1
254
294
595
14 3
255
685...
Carbohydrates 2- Principle of food chemistry
... 4000
HO
2
CCH
2
-groups
at 0-6 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
... »2)-L-Rhap,
and
branches D-GaIp,
L-Araf,
D-XyIp,
D-GIcA
Linear
( 1- »4)-p-D-mannuronan
and
-cc-L-
guluronan
Cellulosic structure, D-Manp (two) and...
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- 300
Source:
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...
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 ... primarily cyanidin- 3-
rutinoside,
cyanidin-3-glucoside,
and small
amounts of the pigments cyanidin, peonidin,
peonidin-3-glucoside,
and
peonidin-3-ruti-
noside (Lynn and...
Flavor 2 - Principle of food chemistry
... Aroma
Aliphatic
lsocyclic
Benzenic
Furanic
Thiophenic
Pyrrolic
Pyrazinic
Other
Total
number
17
3
20
15
6
10
27
5
10 3
19
1
1
1
2
24
6
4
8
18
13
4
3
2
8
30
30
6
5
13
6
5
7
72
10
6
1
4
2
1
24
16
5
11
3
1
36
9
2
7
20
5
43
25
16
3
13
57
Functional Group
Compound
Type
None ... Science
16 1:
12 4 1- 1243.
Kurihara,
K.,
and L.M. Beidler. 19 69. Mechanism o...
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