Food Chemistry

3.7 Changes in Acyl Lipids of Food 217 In the reaction with peroxyl radicals, the higher rate of tocopherols compared with DBHA ...

218 3 Lipids includes the 2,3-double bond. The phenoxyl radical arises from the trapping reaction of peroxyl radicals with querc ...

3.7 Changes in Acyl Lipids of Food 219 ties are of importance in the use of BHA, TBHQ and BHT in food processing. All three anti ...

220 3 Lipids complex heavy metal ions (chelating agents, se- questerants or scavengers of trace metals). Thus, initiation of hea ...

3.7 Changes in Acyl Lipids of Food 221 compiled in Table 3.43 indicate that heating of oil causes reactions involving double bon ...

222 3 Lipids Table 3.45.Volatile compounds formed from heat- treated tristearina Class of Portion C- Major compound number compo ...

3.7 Changes in Acyl Lipids of Food 223 Fig. 3.38. Autoxidation of saturated fatty acids. Hypothetical reactions involved in form ...

224 3 Lipids (3.98) Such compounds are undesirable in deep-fried oil or fat since they permanently diminish the fla- voring char ...

3.8 Unsaponifiable Constituents 225 (3.99) The dose used to decontaminate meat and spices is in the range 3–30 kGy. Therefore, t ...

226 3 Lipids Fig. 3.41.Fungal degradation of triacylglycerols to methyl ketones (according toKinsellaandHwang, 1976) Table 3.47. ...

3.8 Unsaponifiable Constituents 227 the structures and properties of which have been thoroughly elucidated in the past decade or ...

228 3 Lipids Table 3.49.Cholesterol content of some food Food Amount (mg/100 g) Calf brain 2000 Egg yolka 1010 Pork kidney 410 P ...

3.8 Unsaponifiable Constituents 229 Table 3.51.Odor-active C 19 -steroids Compound Odor threshold (mg/kg ; oil) 5 α-Androst-16-e ...

230 3 Lipids Fig. 3.42.Photochemical conversions of provitamin D 3 ring D and the side chain) show these differences (Formulas 3 ...

3.8 Unsaponifiable Constituents 231 Δ^5 -Avenasterol is a sitosterol derivative: Δ 5 -Avenasterol (3.108) Steroids which, like t ...

232 3 Lipids Gas chromatographic-mass spectrometric studies have also revealed the presence of 4,4- dimethylsterols in the stero ...

3.8 Unsaponifiable Constituents 233 Fig. 3.44. Gas chromatographic separation of the triterpene alcohol fraction from coberine ( ...

234 3 Lipids Fig. 3.45.Tocopherols and tocotrienols present in food 3.8.3.2 Analysis Isolation of tocopherols is accompanied by ...

3.8 Unsaponifiable Constituents 235 Fig. 3.46.Tocopherol and tocotrienol analysis by HPLC (according toCavinsandInglett, 1974). ...

236 3 Lipids name “carotene”, denoting the structure of both C 9 - end groups (cf. Formulas III, IV, VI or X: cf. Formulas 3.120 ...