Food Chemistry

22.1 Spices 977 Table 22.5.Changes in aroma substances in the drying of dill (leaves) Dried (air) Freeze dried Fresh 25 ◦C/4h 50 ...

978 22 Spices, Salt and Vinegar Table 22.6.The most important glucosinolates of mustard and horseradish R Name Occurrence Sinalb ...

22.1 Spices 979 Table 22.8.Concentrations of potent odorants in fresh and dried parsleya Compound Concentrationb Fresh Driedc Cu ...

980 22 Spices, Salt and Vinegar Table 22.9.Compounds present in spices causing a hot burning organoleptic perception Name Struct ...

22.1 Spices 981 spice constituents. Their concentrations are at the upper limit in chillies and tobasco varieties and at the low ...

982 22 Spices, Salt and Vinegar Contamination of spice powders with microor- ganisms is often very high, hence the addition of g ...

22.3 Vinegar 983 and other salts, not exceeding 2.5% (magnesium and calcium chloride; magnesium, calcium and sodium sulfates). S ...

984 22 Spices, Salt and Vinegar provide or enhance the sour, acidic taste of food (cf. 8.12.5). 22.3.1 Production Vinegar is pro ...

22.4 References 985 acetyl methyl carbinol, in addition to substances derived from the raw materials used in vinegar production. ...

23 Drinking Water, Mineral and Table Water 23.1 Drinking Water Drinking water should be clear, cool, colorless and odorless, fre ...

23.1 Drinking Water 987 Table 23.1.Chemical and physical analysis of drinking water Parameter Limiting valuea General values to ...

988 23 Drinking Water, Mineral and Table Water Table 23.4.Classification of mineral water Description Requirement With low miner ...

Index Page number in italics: formula Page number (F): figure Page number (T): table Abhexon (see furanone), 5-ethyl-3-hydroxy-4 ...

990 Index ADI-value 467, 468 Adipic acid 447, 447 Adjunct, beer production 892 Adlupulon 886(T), 895, 895 ADP-deaminase, meat 57 ...

Index 991 Allyl phenoxyacetate, structure, sensory property 396(T) Allylcysteine sulfoxide 791, 791 –, biosynthesis 791 Allyliso ...

992 Index –, egg 548(T) –, egg white 548(T) –, egg yolk 548(T) –, elastin 578(T), 584 –, fish (cod) 624, 624(T) –, fish protein ...

Index 993 Amylopectin 323 –, adhesive 325 –, application 325(T) –, conformation 324 –, monoacylglyceride, complexation 740(F) –, ...

994 Index –, fruit, content 829(T) –, vegetable 788, 788(T) Anthocyanidin 829, 829 , 830(T) –, absorption maxima 830(T) –, biosy ...

Index 995 –, partial fat hydrogenation 205 –, perfume rancidity 225 –, pyrazine 388 –, rancid, lipolysis 187 –, sexual odor 228, ...

996 Index –, saffron 974(T), 977, 977 –, sensory identification 350 –, sensory relevance 349 –, sorption 391, 391(F) –, –, bindi ...