Food Chemistry
5.5 Natural and Synthetic Flavorings 397 is rigorously guarded after the “know-how” is acquired. 5.5.3 AromasfromPrecursors..... ...
398 5 Aroma Compounds bly to the off-flavor formed on storage of lemon juice. Citral is also the precursor of p-cresol. In citru ...
5.6 Relationships Between Structure and Odor 399 Table 5.44.Odor thresholds (T) in air of alkanals and (E)-2-alkenals Alkanal T ...
400 5 Aroma Compounds Fig. 5.38.Odor thresholds of alkyl pyrazines (according toWagneret al., 1999). The odor threshold in pmol/ ...
5.7 References 401 Buttery, R.G., Haddon, W.F., Seifert, R.M., Turn- baugh, J.G.: Thiamin odor and bis(2-methyl-3- furyl)disulfi ...
402 5 Aroma Compounds Saxby, M.J. (Ed.): Food taints and off-flavours, 2 nd edition. Blackie Academic & Professional, London ...
6 Vitamins.............................................. 6.1 Foreword Vitamins are minor but essential constituents of food. The ...
404 6 Vitamins ciency can result in hypovitaminosis and, if more severe, in avitaminosis. Both can occur not only as a consequen ...
6.2 Fat-Soluble Vitamins 405 Table 6.3. Recommended daily intake of vitamins Age group A D E K C B 1 B 2 Niacin e B 6 Folic acid ...
406 6 Vitamins by cleavage of the centrally located double bond (provitamins A). Carotenoids are present in al- most all vegetab ...
6.2 Fat-Soluble Vitamins 407 of vitamin D 2. The D-provitamins, ergosterol and 7-dehydrocholesterol, are widely distributed in t ...
408 6 Vitamins ( 6. 3 ) 6.2.3.3 Stability, Degradation Losses occur in vegetable oil processing into mar- garine and shortening. ...
6.2 Fat-Soluble Vitamins 409 Table 6.7. Vitamin content of some food products a Food product Carotene b ADEKB 1 B 2 NAM c PAN d ...
410 6 Vitamins Table 6.7. Continued Food product Carotene b AD E K B 1 B^2 NAM c PAN d B^6 BIO e FOL f B^12 C mg mg μg mg mg mg ...
6.3 Water-Soluble Vitamins 411 ( 6. 4 ) In the hydrogenation of oils, the double bond in residue R (cf. Formula 6.4) is at- tack ...
412 6 Vitamins drate metabolism, the requirement increases in a carbohydrate-enriched diet. The assay of transketolase activity ...
6.3 Water-Soluble Vitamins 413 Strong oxidants, such as H 2 O 2 or potassium fer- ricyanide, yield the fluorescent thiochrome. T ...
414 6 Vitamins pyridoxal phosphate, functions as a coenzyme (cf. 2.3.2.3) of amino acid decarboxylases, amino acid racemases, am ...
6.3 Water-Soluble Vitamins 415 6.3.4.3 Stability, Degradation Nicotinic acid is quite stable. Moderate losses of up to 15% are o ...
416 6 Vitamins ( 6. 16 ) fer single carbon units in various oxidative states, e. g., formyl or hydroxymethyl residues. In trans- ...
«
18
19
20
21
22
23
24
25
26
27
»
Free download pdf