Food Chemistry

6.3 Water-Soluble Vitamins 417 methyltetrahydrofolic acid as the intermediate stage. The enzyme involved is a cobalamin- depende ...

418 6 Vitamins vegetables from winter through late spring can be as high as 70%. Table 6.7 provides data on vitamin C occurrence ...

6.3 Water-Soluble Vitamins 419 Diketogulonic acid degradation products, xy- losone and 4-deoxypentosone (Formula 6.21), are then ...

420 6 Vitamins Fig. 6.4.Ascorbic acid losses in green beans versus blanching temperature (according toPlank, 1966) 6.4 Reference ...

7 Minerals.............................................. 7.1 Foreword Minerals are the constituents which remain as ash after th ...

422 7 Minerals Table 7.2.Mineral content (Na, K, Ca, Fe, and P) of some foods Food product Na K Ca Fe P Milk and dairy products ...

7.2 Main Elements 423 Table 7.2.continued Food product Na K Ca Fe P Vegetables Tomato 3 .3 242 9. 40. 322 White cabbage 13 255 4 ...

424 7 Minerals 7.2.3 Magnesium The concentration of magnesium in the body is 250 mg/kg. The daily requirement is 300– 400 mg. In ...

7.3 Trace Elements 425 Table 7.4.Trace elements in the human body and their daily intakea Content Adequate (mg/kg Intakeb Elemen ...

426 7 Minerals such as arginase, amino peptidase, alkaline phosphatase, lecithinase or enolase. Manganese, even in higher amount ...

7.3 Trace Elements 427 7.3.2.11 Iodine................................................. The content of iodine in the body is abo ...

428 7 Minerals 7.3.3.4 Silicon................................................ Silicon, as soluble silicic acid, is rapidly ab- ...

8 Food Additives......................................... 8.1 Foreword A food additive is a substance (or a mixture of substance ...

430 8 Food Additives is made to legislated regulations or definitions provided therein. A compilation of the relative importance ...

8.6 Flavor Enhancers 431 Fig. 8.1.Synergistic activities of Na-glutamate (MSG) and disodium-inosine monophosphate (IMP). The cur ...

432 8 Food Additives intensiveα-keto enamine (Formula 8.2) having a threshold of 0.24 μmol/l, which is 38 times lower than that ...

8.8 Sweeteners 433 Fig. 8.3.AH/B/X-systems of various sweet compounds Thus, a receptor for sweet compounds is to be depicted sch ...

434 8 Food Additives Fig. 8.4.Model of a sweetness receptor according toNofreandTinti(1996).a)Possible interactions of a sweet s ...

8.8 Sweeteners 435 Fig. 8.5.Relative sweetening strength of some sweeten- ers as a function of the saccharose concentration (•ne ...

436 8 Food Additives Table 8.3.Taste threshold values of some alicyclic sul- famic acids (Na-salts) ctsw ctsw R (mmol/l) R (mmol ...