FOOD CHEMISTRY carbohydrates pectin gums carrageenan
Carbohydrates 1 - Principle of food chemistry
... (a-D-glucopyranosyl-a-D-glycopyranoside) [O-a-D-galactopyranosyl- (1 -> 6)-O-cc-D-glucopyranosyl- (1 -> 2)p-D-fructofuranoside] [O-a-D-galactopyranosyl- (1^ 6)-O-a-D-galactopyranosyl (1 - 6)-O-a-D-glucopyranosyl- (1 - 2)-p-D-fructofuranoside] ... - 6)-O-a-D-glucopyranosyl- (1 - 2)-p-D-fructofuranoside] [O-a-D-galactopyranosyl- (1^ 6)-O-a-D-galactopyranosyl (1 - 6)-O...
Ngày tải lên: 23/05/2014, 13:23
Carbohydrates 2- Principle of food chemistry
... terminals of molecules Figure 4-23 Structure of the Linear and Branched Fractions of Starch Source: From J.A Radley, Technical Properties of Starch as a Function of Its Structural Chemistry, ... Representation of the Behavior of Starch on Swelling, Dissolving, and Retrograding Source: From J.A Radley, Technical Properties of Starch as a Function of Its Structural Chemistry...
Ngày tải lên: 23/05/2014, 13:23
Water - Principle of food chemistry
... low concentrations, Table 1-6 Effect of Temperature on Linear Crystallization Velocity of Water Temperature at Onset of Crystallization (0C) ^09 -1 .9 -2 .0 -2 .2 -3 .5 -5 .0 -7 .0 Linear Crystallization ... calculation of the final equilibrium moisture content of each component from the iso- REL HUM % Figure 1-3 2 Sorption Isotherms of Materials A and B _...
Ngày tải lên: 23/05/2014, 13:20
Proteins - Principle of food chemistry
... Cysteine Sulfenic Sulfinic Sulfonic (or cysteic acid) R-S-CH3 R-SO-CH3 R-SO2-CH3 R-S-S-R R-SO-SO-R R-SO2-SO2-R R-SH R-SOH R-SO2H R-SO3H Proteins react with polyphenols such as phenolic acids, flavonoids, ... of lysine to yield lysmoalanine (Ziegler 1964) as shown: NH2 - C H - ( C H ) - N H + CH2 = C-COOH » • COOH NH2 NH2 - C H - ( C H ) - N H - C H —CH-COOH COO...
Ngày tải lên: 23/05/2014, 13:22
Minerals - Principle of food chemistry
... 11 1-3 00 1-2 0 1-1 50 1-2 0 1-2 7 1-6 6 12 7.5 3.5 10 1-9 6 1-2 40 1-1 20 1-2 10 1-1 4 1-3 00 0.06 0.20 0.15 0.48 0.22 0.04 /15 /6 /9 % VQ /9 /10 Vs /10 /5 /3 VQ VB !£o 11 /6 %0 /4 /30 2.5 2.5 2.5 2.5 1-1 20 ... Other Food Components The behavior of minerals is often influenced by the presence of other food constituents The recent interest in the beneficia...
Ngày tải lên: 23/05/2014, 13:23
Color - Principle of food chemistry
... amounts of carot- Absorptivity ( l / g - c m ) Wavelength ( n m) 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 ... Palm Oil Carotene Phytoene Cis-p-carotene Phytofluene p-carotene cc-carotene ^-carotene y-carotene 6-carotene Neurosporene p-zeacarotene oc-zeacarotene Lycopene % of Tot...
Ngày tải lên: 23/05/2014, 13:24
Flavor 1 - Principle of food chemistry
... GIyL-Asp-L-Ser-Gly L-Leu-L-Leu, L-Arg-L-Pro, L-VaIL-VaI-L-VaI L-Asp-L-Phe-OMe, L-Asp-LMet-OMe y-L-Glutamyl-S-(prop -1 -enyl)-Lcystein Source: From J Solms, Nonvolatile Compounds and the Flavor of Foods, in ... Citric -1 . 14 -1 . 14 -1 . 14 -1 . 28 1. 65 3.00 4.50 3.50 2.25 2.95 2.60 2.60 7.52 x 1Q-3 1. 75 x 10 ~5 1. 26 x 1Q-4 8.4 x 1Q-4 Intense Vinegar Sour, tart Fresh Propioni...
Ngày tải lên: 23/05/2014, 13:24
Flavor 2 - Principle of food chemistry
... Horsey frans-3-hexenal c/s-3-hexenal frans -2 - heptenal c/s-6-heptenal frans -2 - octenal frans-5-octenal c/s-5-octenal fraA?s -2 - nonenal frans-7-nonenal Flavor Description Green, odor of pine tree ... identified: w-hexanal, H-octanal, w-decanal, and citronella; and in the group of alcohols, linalool, a-terpineol, rc-hexane-1-ol, noctan-1-ol, rc-decan-1-ol, and 3-hexen-l-ol wer...
Ngày tải lên: 23/05/2014, 13:25
Texture - Principle of food chemistry
... Adhesiveness Popular Terms Soft - Firm -> Hard Crumbly - Crunchy -> Brittle Tender - Chewy -> Tough Short -> Mealy - Pasty -> Gummy Thin -> Viscous Plastic -> Elastic Sticky -> Tacky -> Gooey GEOMETRICAL ... 27 5-2 80 Schubert, H 1987 Food particle technology Part 1: Properties of particles and particulate food systems J.FoodEng.6: 1-3 2 Sherma...
Ngày tải lên: 23/05/2014, 13:25
Vitamins - Principle of food chemistry
... Y-T oc-T, oc-TS, 6-T3, oc-T, 6T3 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, CC-T ... 2 0-3 4 1 7-2 0 0. 9-4 1 16 5.1 3.0 1.9 1. 1-2 .3 0.6 0. 3-0 .7 95 100 1 9-4 9 100 100 99 38 100 100 31 O 5 1-8 1 O O 62 O O 69 Primary Homologs oc-T, y-T oc-T, y-T oc-T, 5-T, Y-T p-T C...
Ngày tải lên: 23/05/2014, 13:26
Enzymes - Principle of food chemistry
... formation of gluconic acid with uptake of one molecule of oxygen The cata- 4-Methylcatechol A-Methyl 0-benzoquinone L-Ascorbic acid L-Dehydroascorbie acid Figure 1 0-1 4 Reaction of L-Ascorbic ... enzyme, and no off-flavor is formed Blanching of peas and beans is essential in preventing the lipoxygenase-catalyzed development of off-flavor In addition to the development of off-...
Ngày tải lên: 23/05/2014, 13:26
Additives and contaminants 1 - Principle of food chemistry
... C6H10O4 C6H8O7 C4H4O4 Oily Liquid Crystalline 60.05 14 6 .14 19 2 .12 11 6.07 17 8 .14 60.05 73.07 64.04 58.04 17 8 .14 90.08 67.05 27.33 75.05 OO 1. 4 18 1.00 0.63 59.0 OO 14 4.0 OO 14 7.0 8x10~ 3.7x10~5 ... 14 7.0 8x10~ 3.7x10~5 8.2 xlO" x10~3 2.5 x 10 "4 (gluconic acid) 1. 37 x 1Q-4 x 1Q-4 7.52 x 10 ~3 1. 04x1 0~3 2.4x1 0- 1. 77 x 10 "5 3.9 XlO" 3x10~ xlO" 6.23 x 10 ~8 5...
Ngày tải lên: 23/05/2014, 13:27
Additives and contaminants 2 - Principle of food chemistry
... United States United States United States Hg, Range (ng/g) 17 -2 3 26 -4 1 20 - 120 11 -1 35 40 -2 6 0 1 2- 110 5- 32 8- 12 227 -1 000 5-1 5 Table 1 1-1 1 Mercury Levels in Atlantic Coast Fish Species Clam Cod Crab ... 0. 0 2- 0.11 0. 0 2- 0 .23 0.0 6-0 .15 0.0 7-0 .17 0.0 7-0 .10 0. 0 2- 0.09 0.0 8-0 .20 0. 0 2- 0.14 0. 8 2- 1.00 0.3 3-0 .86 Sourc...
Ngày tải lên: 23/05/2014, 13:27
Regulatory control of food composition - Principle of food chemistry
... pasteurization of foods, and even now only limited use is made of radiation treatment of food and food ingredients The issue of the safety of novel foods has gained new importance since the introduction of ... development of this type of genetically modified soybean was abandoned A fourth difficulty in regulatory control of food composition and quality is the oft...
Ngày tải lên: 23/05/2014, 13:27
Food chemistry experiments
... Institute of Food Technologists, IFT Experiments in Food Science Series Copyright Purdue Research Foundation All rights reserved 2000 Institute of Food Technologists Experiments in Food Science ... of food Food chemistry encompasses the composition and properties of food components and the chemical changes they undergo during handling, processing, and storage A food chem...
Ngày tải lên: 02/06/2014, 09:39