Food Chemistry

Contents xli 21.3.2.3.4 Carbohydrates.. ........................................ 962 21.3.2.3.5 Phenolic Compounds ............. ...

xlii Contents 22.3.1 Production ............................................. 984 22.3.1.1 Microbiological Production........... ...

Introduction Foods are materials which, in their naturally occurring, processed or cooked forms, are consumed by humans as nouri ...

xliv Introduction This brief outline thus indicates that food chemistry, unlike other branches of chem- istry which are concerne ...

0Water................................................. 0.1 Foreword Water (moisture) is the predominant constituent in many foo ...

20Water H-bridges. This structure which explains the spe- cial physical properties of water is unusual for other small molecules ...

0.3 Effect on Storage Life 3 order. The water molecules, through H-bridges, form short-lived polygonal structures which are rapi ...

40Water Fig. 0.3.Moisture sorption isotherm (according to Labuza et al., 1970).aFood with high moisture con- tent;bFood with low ...

0.3 Effect on Storage Life 5 have potential as humectants. However, they are also sweeteners and would be objectionable from a c ...

60Water Table 0.7.T′gand W′gof aqueous solutions (20% by weight) of carbohydrates and proteinsa Substance T′g W′g Glycerol − 65 ...

0.4 References 7 Fig. 0.7.Crystallization of water in ice cream (accord- ing toLevineandSlade, 1990). v: crystallization velocit ...

1 Amino Acids, Peptides, Proteins......................... 1.1 Foreword Amino acids, peptides and proteins are important constit ...

1.2 Amino Acids 9 Fig. 1.1.Discovery of naturally occurring amino acids (according toMeister, 1965).--- Amino acids, total; ---- ...

10 1 Amino Acids, Peptides, Proteins Table 1.1.Amino acids (protein building blocks) with their corresponding three ond one lett ...

1.2 Amino Acids 11 Aspartic Acidwas isolated from legumes byRitt- hausenin 1868. It occurs in all animal proteins, primarily in ...

12 1 Amino Acids, Peptides, Proteins with NCl 3 (nitrogen trichloride), methionine is converted to the toxic methionine sulfoxim ...

1.2 Amino Acids 13 Fig. 1.2.Calculated titration curves for glycine (---), histidine (----) and aspartic acid (-.-.-). Numerals ...

14 1 Amino Acids, Peptides, Proteins (1.9) (1.10) The specific rotation of amino acids in aqueous solution is strongly influence ...

1.2 Amino Acids 15 Fig. 1.3. Gas chromatogram of N-pentafluoropro- panoylDL-amino acid isopropylesters on Chirasil-Val (N-propio ...

16 1 Amino Acids, Peptides, Proteins Fig. 1.5.Ultraviolet absorption spectrum of tyrosine as affected by pH. (according toLuebke ...