Food Chemistry

4.2 Monosaccharides 277 (4.67) (4.68) (4.69) The compound 4-hydroxy-2,5-dimethyl-3(2H)- furanone (furaneol, I in Formula 4.67) i ...

278 4 Carbohydrates (4.70) re-formation of the reductone structure (For- mula 4.74). Reductones reduce Ag⊕,Au^3 ⊕,Pt^4 ⊕ to the ...

4.2 Monosaccharides 279 glycosidic bond. β-Galactosyl-isomaltol was detected as the main product in heated milk. However, glucos ...

280 4 Carbohydrates (4.79) (4.80) instable compounds which undergo reactions with other amino components. In the pres- ence of m ...

4.2 Monosaccharides 281 (4.83) With ammonia, aminoacetylfuran is very easily converted to 2-(2-furoyl)-5-(2-furyl)-1 Himida- zol ...

282 4 Carbohydrates Various oxidation and condensation products (R^1 =OH, CONHR; R^2 =OH, NHR) were isolated from a heated, neut ...

4.2 Monosaccharides 283 (4.88) (4.89) Strecker aldehydes which are important for their aroma are methional, phenylacetaldehyde, ...

284 4 Carbohydrates 4.2.4.4.8 Formation of Colored Compounds As a result of the mostly brown colors (bread crust, meat) formed b ...

4.2 Monosaccharides 285 (4.94) (4.95) 4.2.4.4.9 ProteinModifications.................................... The side chains of prot ...

286 4 Carbohydrates (4.96) Pyridosine (Formula 4.95) is also formed by the degradation of Nε-fructoselysine, but in lower amount ...

4.2 Monosaccharides 287 (4.97) (4.98) tatively determined in different foods. The data (Table 4.15) show that especially in alka ...

288 4 Carbohydrates (4.100) (4.101) Table 4.16.Concentrations of pentosidine in foods Foods Concentration (mg/kg protein) Steril ...

4.2 Monosaccharides 289 Fig. 4.10.Increase ofAmadoricompounds in two stage air drying of carrots as influenced by carrot moistur ...

290 4 Carbohydrates This then reacts, probably through its glycosyl cation form. Due to the steric influence of the acetylated g ...

4.2 Monosaccharides 291 of these compounds is that they simplify a chro- matogram since there are no anomeric peaks: (4.107) Sel ...

292 4 Carbohydrates trimethylchlorosilane, in pyridine as solvent, pro- vides a sugar derivative with all HO-groups sily- lated: ...

4.3 Oligosaccharides 293 can be written as O-β-D-Fruf( 2 → 1 )α-D-Glcp and O-α-D-Glcp(1→4)D-Glcp, respectively. (4.114) Branchin ...

294 4 Carbohydrates tose and the C-2 of the glucose residues, and the second between the HO-group on the C-6 of the fructose res ...

4.3 Oligosaccharides 295 Table 4.18.Structure and occurrence of oligosaccharides Name Structure Occurrence Disaccharides Cellobi ...

296 4 Carbohydrates Fig. 4.11.Schematic representation of the hollow cylin- der formed byβ-cyclodextrin The β-cyclodextrin molec ...