Food Chemistry

10.2 Dairy Products 537 Fig. 10.30.Production of casein, caseinates, and coprecipitate at 90◦C. Joint coagulation of proteins ca ...

538 10 Milk and Dairy Products Table 10.36.Protein, lactose and mineral contents of whey productsa Product DMb Protein Lactose M ...

10.3 Aroma of Milk and Dairy Products 539 10.2.10.4 Hydrolyzed Whey Syrups The production of sweet whey syrups is be- coming inc ...

540 10 Milk and Dairy Products Table 10.38.Potent aroma substances of UHT milka. Result of an AEDA Compound Odor quality FD Fact ...

10.3 Aroma of Milk and Dairy Products 541 Fig. 10.33. Formation of diacetyl and butanediol from citrate by Streptococci. 1 citra ...

542 10 Milk and Dairy Products Among the odorants in Camembert (Table 10.42), 1-octen-3-ol is responsible for the mushroom-like ...

10.3 Aroma of Milk and Dairy Products 543 characteristic sour/pungent taste, which is inten- sified by lactic acid. The two fura ...

544 10 Milk and Dairy Products 10.4 References Aimutis, W.R., Eigel, W.N.: Identification ofλ-casein as plasmin-derived fragment ...

10.4 References 545 Schieberle, P., Heiler, C.: Influence of processing and storage on the formation of the metallic smelling (E ...

11 Eggs 11.1 Foreword Eggs have been a human food since ancient times. They are one of nature’s nearly perfect protein foods and ...

11.2 Structure, Physical Properties and Composition 547 Table 11.1.Production of eggs, 2006 (1000 t)a Continent Chicken egg Othe ...

548 11 Eggs Table 11.3.Amino acid composition of whole egg, egg white and yolk (g/100 g edible portion) Amino acid Whole egg Egg ...

11.2 Structure, Physical Properties and Composition 549 Table 11.4.Proteins of egg white Percent Denaturation Molecular Isoelect ...

550 11 Eggs sequence: –Glu–Lys–Thr–Asn–Leu–Thr–Ser– with a prob- able structure as follows: (11.1) Ovalbumin is relatively readi ...

11.2 Structure, Physical Properties and Composition 551 Fig. 11.3.Tertiary structure of lysozyme from chicken egg white (accordi ...

552 11 Eggs Table 11.7.Amino acid sequences of avidin (1) and lysozyme (2)a Ala Arg Lys Cys Ser Leu Thr Gly Lys Trp Lys Val ...

11.2 Structure, Physical Properties and Composition 553 11.2.4 Egg Yolk Yolk is a fat-in-water emulsion with about 50% dry weigh ...

554 11 Eggs range of 5 to 221 kdal. Fifteen zones which are mainly due to the apovitellins come from the plasma (Table 11.9). Th ...

11.2 Structure, Physical Properties and Composition 555 terrupted by basic and other amino acid residues, are typical of this pr ...

556 11 Eggs Table 11.12.Fatty acid composition of the lipids in egg yolk – Influence of feeda Fish oil (3%)b Soy oil (12%) Cocon ...