Attention! Your ePaper is waiting for publication!
By publishing your document, the content will be optimally indexed by Google via AI and sorted into the right category for over 500 million ePaper readers on YUMPU.
This will ensure high visibility and many readers!
Your ePaper is now published and live on YUMPU!
You can find your publication here:
Share your interactive ePaper on all platforms and on your website with our embed function
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
230 3 Lipids
Fig. 3.42. Photochemical conversions of provitamin D 3
ring D and the side chain) show these differences
(Formulas 3.104–3.107):
(3.104)
Stigmasterol (double bond at C-22) (3.106)
β-Sitosterol (24-α-ethyl-cholesterol) (3.105)
Campesterol (24-α-methyl-cholesterol) (3.107)
230 3 LipidsFig. 3.42. Photochemical conversions of provitamin D 3ring D and the side chain) show these differences(Formulas 3.104–3.107):(3.104)Stigmasterol (double bond at C-22) (3.106)β-Sitosterol (24-α-ethyl-cholesterol) (3.105)Campesterol (24-α-methyl-cholesterol) (3.107)
3.8 Unsaponifiable Constituents 231Δ 5 -Avenasterol is a sitosterol derivative:Δ 5 -Avenasterol (3.108)Steroids which, like the avenasterols, contain anethylidene group have antioxidative activity at thetemperatures used in deep frying because underthese conditions, a peroxyl radical can abstract anH-atom from this group.In addition to Δ 5 -sterols, Δ 7 -sterols occur inplant lipids; for example:Table 3.53. Ratio of stigmasterol to campesterol invarious fatsFatSterols (g/kg) % Stigmasterol% CampesterolCocoa butter 1.8 2.8–3.5Tenkawang a 2.15 0.42–0.55Sal oil a 3 0.98Illexao 30 − 90 b 1.15 − dPalm oil 0.67 0.43Palm seed oil 0.81 1.28Choclin c 0.38Kaobien c 0.56Coconut oil 0.75 1.47Peanut oil, hydrogenated 0.72Coberine c 0.31–0.60a Cocoa butter substitutes (cf. 14.3.2.2.3).b Trade name for sheasterol.c Trade name for cocoa butter substitutes from the middlefraction of palm oil and shea butter.d Contains no stigmasterol.3.8.2.3.2 Methyl- and DimethylsterolsΔ 7 -Avenasterol (3.109)Sterols with α-oriented C-4 methyl groups occurin oils of plant origin. The main compounds are:(3.111)Δ 7 -Stigmasterol (3.110)Plant lipids contain 0.15–0.9% sterols, with sitosterolas the main component (Table 3.52). In orderto identify blends of fats (oils), the data onthe predominant steroids are usually expressedas a quotient. For example, the ratio of stigmasterol/campesterolis determined in order to detectadulteration of cocoa butter. As seen from Table3.53, this ratio is significantly lower in a numberof cocoa butter substitutes than in pure cocoabutter. The phytosterol fraction (e. g. sito- andcampesterol) has to be determined in order to detectthe presence of plant fats in animal fats.4α,14α-Dimethyl-24-methylene-5α-cholest-8-en-3β-ol (Obtusifoliol)(3.112)4α-Methyl-24-methylene-5α-cholest-7-en-3β-ol(Gramisterol)
- Page 2 and 3:
Food Chemistry
- Page 4 and 5:
Professor Dr. Hans-Dieter Belitz
- Page 6 and 7:
viPrefacewill prove useful to both
- Page 8 and 9:
viiiContents1.2.4.4 ReactionsofAmin
- Page 10 and 11:
xContents2.2.4 IsolationandPurifica
- Page 12 and 13:
xiiContents3 Lipids ...............
- Page 14 and 15:
xivContents3.8.3.2 Analysis........
- Page 16 and 17:
xviContents4.4.4.8.3 Utilization .
- Page 18 and 19:
xviiiContents5.3 Individual Aroma C
- Page 20 and 21:
xxContents7.2.2 Potassium..........
- Page 22 and 23:
xxiiContents8.15.3 SyntheticEmulsif
- Page 24 and 25:
xxivContents10.2.7 IceCream........
- Page 26 and 27:
xxviContents12.3.6 Guanidine Compou
- Page 28 and 29:
xxviiiContents13.1.4.3 Other N-Comp
- Page 30 and 31:
xxxContents14.5.3.1 Lipolysis .....
- Page 32 and 33:
xxxiiContents15.4.3.3.2 WhiteBreadC
- Page 34 and 35:
xxxivContents18 Fruits and Fruit Pr
- Page 36 and 37:
xxxviContents19.1.3 Nutritional/Phy
- Page 38 and 39:
xxxviii Contents20.1.4.4 Wort Boili
- Page 40 and 41:
xlContents21.1.3.3.2 Carbohydrates
- Page 42 and 43:
xliiContents22.3.1 Production . ...
- Page 44 and 45:
xlivIntroductionThis brief outline
- Page 46 and 47:
2 0 WaterH-bridges. This structure
- Page 48 and 49:
4 0 WaterTable 0.4. Water activity
- Page 50 and 51:
6 0 WaterTable 0.7. T ′ g and W
- Page 52 and 53:
1 Amino Acids, Peptides, Proteins1.
- Page 54 and 55:
10 1 Amino Acids, Peptides, Protein
- Page 56 and 57:
12 1 Amino Acids, Peptides, Protein
- Page 58 and 59:
14 1 Amino Acids, Peptides, Protein
- Page 60 and 61:
16 1 Amino Acids, Peptides, Protein
- Page 62 and 63:
18 1 Amino Acids, Peptides, Protein
- Page 64 and 65:
20 1 Amino Acids, Peptides, Protein
- Page 66 and 67:
22 1 Amino Acids, Peptides, Protein
- Page 68 and 69:
24 1 Amino Acids, Peptides, Protein
- Page 70 and 71:
26 1 Amino Acids, Peptides, Protein
- Page 72 and 73:
28 1 Amino Acids, Peptides, Protein
- Page 74 and 75:
30 1 Amino Acids, Peptides, Protein
- Page 76 and 77:
32 1 Amino Acids, Peptides, Protein
- Page 78 and 79:
34 1 Amino Acids, Peptides, Protein
- Page 80 and 81:
36 1 Amino Acids, Peptides, Protein
- Page 82 and 83:
38 1 Amino Acids, Peptides, Protein
- Page 84 and 85:
40 1 Amino Acids, Peptides, Protein
- Page 86 and 87:
42 1 Amino Acids, Peptides, Protein
- Page 88 and 89:
44 1 Amino Acids, Peptides, Protein
- Page 90 and 91:
46 1 Amino Acids, Peptides, Protein
- Page 92 and 93:
48 1 Amino Acids, Peptides, Protein
- Page 94 and 95:
50 1 Amino Acids, Peptides, Protein
- Page 96 and 97:
52 1 Amino Acids, Peptides, Protein
- Page 98 and 99:
54 1 Amino Acids, Peptides, Protein
- Page 100 and 101:
56 1 Amino Acids, Peptides, Protein
- Page 102 and 103:
58 1 Amino Acids, Peptides, Protein
- Page 104 and 105:
60 1 Amino Acids, Peptides, Protein
- Page 106 and 107:
62 1 Amino Acids, Peptides, Protein
- Page 108 and 109:
64 1 Amino Acids, Peptides, Protein
- Page 110 and 111:
66 1 Amino Acids, Peptides, Protein
- Page 112 and 113:
68 1 Amino Acids, Peptides, Protein
- Page 114 and 115:
70 1 Amino Acids, Peptides, Protein
- Page 116 and 117:
72 1 Amino Acids, Peptides, Protein
- Page 118 and 119:
74 1 Amino Acids, Peptides, Protein
- Page 120 and 121:
76 1 Amino Acids, Peptides, Protein
- Page 122 and 123:
78 1 Amino Acids, Peptides, Protein
- Page 124 and 125:
80 1 Amino Acids, Peptides, Protein
- Page 126 and 127:
82 1 Amino Acids, Peptides, Protein
- Page 128 and 129:
84 1 Amino Acids, Peptides, Protein
- Page 130 and 131:
86 1 Amino Acids, Peptides, Protein
- Page 132 and 133:
88 1 Amino Acids, Peptides, Protein
- Page 134 and 135:
90 1 Amino Acids, Peptides, Protein
- Page 136 and 137:
92 1 Amino Acids, Peptides, Protein
- Page 138 and 139:
94 2 EnzymesTable 2.1. Examples of
- Page 140 and 141:
96 2 Enzymes2.2.4 Isolation and Pur
- Page 142 and 143:
98 2 Enzymeslation are specified in
- Page 144 and 145:
100 2 EnzymesTable 2.4. Systematic
- Page 146 and 147:
102 2 Enzymes2.3.1.2 Adenosine Trip
- Page 148 and 149:
104 2 Enzymes(2.14)of the amino aci
- Page 150 and 151:
106 2 EnzymesTable 2.5. Redox poten
- Page 152 and 153:
108 2 Enzymeswith a number of prote
- Page 154 and 155:
110 2 EnzymesFig. 2.12. A schematic
- Page 156 and 157:
112 2 EnzymesFig. 2.13. Example of
- Page 158 and 159:
114 2 Enzymestions simultaneously:(
- Page 160 and 161:
116 2 EnzymesFig. 2.18. Postulated
- Page 162 and 163:
118 2 Enzymestermediary enzyme-subs
- Page 164 and 165:
120 2 EnzymesTable 2.9. Rate consta
- Page 166 and 167:
122 2 Enzymesmechanism:(2.51)In an
- Page 168 and 169:
124 2 EnzymesFig. 2.26. Plotting sl
- Page 170 and 171:
126 2 Enzymesand concentration of i
- Page 172 and 173:
128 2 Enzymesbitor; K m is unchange
- Page 174 and 175:
130 2 EnzymesIn order to better und
- Page 176 and 177:
132 2 EnzymesFor the reaction rate
- Page 178 and 179:
134 2 EnzymesFig. 2.35. Fungal α-a
- Page 180 and 181:
136 2 EnzymesFig. 2.40. Blanching o
- Page 182 and 183:
138 2 Enzymes2.6.1 Substrate Determ
- Page 184 and 185:
140 2 EnzymesTable 2.17. Enzyme con
- Page 186 and 187:
142 2 EnzymesTable 2.18. Examples f
- Page 188 and 189:
144 2 Enzymesnitude due to amplific
- Page 190 and 191:
146 2 EnzymesTable 2.20. Examples f
- Page 192 and 193:
148 2 EnzymesFig. 2.47. Enzyme immo
- Page 194 and 195:
150 2 EnzymesTable 2.21. Michaelis
- Page 196 and 197:
152 2 Enzymes2.7.2.2.6 α-D-Galacto
- Page 198 and 199:
154 2 Enzymes2.7.2.2.15 TannasesTan
- Page 200 and 201:
156 2 EnzymesBlow, D.M., Birktoft,
- Page 202 and 203:
3 Lipids3.1 ForewordLipids are form
- Page 204 and 205:
160 3 LipidsTable 3.3. Aroma thresh
- Page 206 and 207:
162 3 Lipids3.2.1.2 Unsaturated Fat
- Page 208 and 209:
164 3 LipidsTable 3.9. Taste of uns
- Page 210 and 211:
166 3 Lipidsin Fig. 3.2. The dimer
- Page 212 and 213:
168 3 Lipidsproceeds under mild con
- Page 214 and 215:
170 3 LipidsFig. 3.5. Biosynthesis
- Page 216 and 217:
172 3 LipidsTable 3.13. Crystalliza
- Page 218 and 219:
174 3 LipidsFig. 3.7. Composition o
- Page 220 and 221:
176 3 LipidsAlternatively, the ster
- Page 222 and 223:
178 3 Lipids3.3.2.2 Physical Proper
- Page 224 and 225: 180 3 Lipidsble bond in the cis-con
- Page 226 and 227: 182 3 Lipids(3.40a)(3.40b)(3.41)(3.
- Page 228 and 229: 184 3 LipidsFig. 3.12. Separation o
- Page 230 and 231: 186 3 LipidsFig. 3.14. Arrangement
- Page 232 and 233: 188 3 Lipidssince the free C 4 -C 1
- Page 234 and 235: 190 3 LipidsTable 3.24. Free fatty
- Page 236 and 237: 192 3 LipidsTable 3.26. Induction p
- Page 238 and 239: 194 3 LipidsFig. 3.20. Autoxidation
- Page 240 and 241: 196 3 LipidsPeroxy radicals with is
- Page 242 and 243: 198 3 Lipidsagreement with the abov
- Page 244 and 245: 200 3 LipidsTable 3.29. Linoleic ac
- Page 246 and 247: 202 3 LipidsTable 3.30. Rate consta
- Page 248 and 249: 204 3 LipidsTable 3.32. Sensory pro
- Page 250 and 251: 206 3 LipidsFig. 3.27. Proton-catal
- Page 252 and 253: 208 3 LipidsFig. 3.29. Lipoxygenase
- Page 254 and 255: 210 3 Lipidshydrolysis, the allene
- Page 256 and 257: 212 3 LipidsTable 3.35. Products ob
- Page 258 and 259: 214 3 Lipidstexture, decreases in p
- Page 260 and 261: 216 3 Lipidspherols secure the stab
- Page 262 and 263: 218 3 Lipidsincludes the 2,3-double
- Page 264 and 265: 220 3 Lipidscomplex heavy metal ion
- Page 266 and 267: 222 3 LipidsTable 3.45. Volatile co
- Page 268 and 269: 224 3 LipidsTable 3.46. Relative st
- Page 270 and 271: 226 3 LipidsFig. 3.41. Fungal degra
- Page 272 and 273: 228 3 LipidsTable 3.49. Cholesterol
- Page 276 and 277: 232 3 LipidsGas chromatographic-mas
- Page 278 and 279: 234 3 LipidsFig. 3.45. Tocopherols
- Page 280 and 281: 236 3 Lipidsname “carotene”, de
- Page 282 and 283: 238 3 LipidsThis xanthophyll occurs
- Page 284 and 285: 240 3 LipidsBixin (XVIII) (3.138)Bi
- Page 286 and 287: 242 3 LipidsTable 3.59. Aroma compo
- Page 288 and 289: 244 3 Lipids(3.143)3.8.4.5 Use of C
- Page 290 and 291: 246 3 LipidsFoti, M., Piattelli, M.
- Page 292 and 293: 4 Carbohydrates4.1 ForewordCarbohyd
- Page 294 and 295: 250 4 CarbohydratesCorrespondingly,
- Page 296 and 297: 252 4 Carbohydrates(4.8)(4.9)Fig. 4
- Page 298 and 299: 254 4 CarbohydratesThe reaction rat
- Page 300 and 301: 256 4 Carbohydratestion a mixture e
- Page 302 and 303: 258 4 CarbohydratesTable 4.8. Speci
- Page 304 and 305: 260 4 CarbohydratesFig. 4.5. Temper
- Page 306 and 307: 262 4 Carbohydratescopyranosyl mann
- Page 308 and 309: 264 4 CarbohydratesDehydrating Reac
- Page 310 and 311: 266 4 CarbohydratesWith the 2,3-ene
- Page 312 and 313: 268 4 Carbohydrates(4.44)reactive a
- Page 314 and 315: 270 4 CarbohydratesAmmonia catalyze
- Page 316 and 317: 272 4 Carbohydrates(4.52)The reason
- Page 318 and 319: 274 4 Carbohydrates(4.57)(4.58)4.2.
- Page 320 and 321: 276 4 Carbohydrates(4.63)by reducti
- Page 322 and 323: 278 4 Carbohydrates(4.70)re-formati
- Page 324 and 325:
280 4 Carbohydrates(4.79)(4.80)inst
- Page 326 and 327:
282 4 CarbohydratesVarious oxidatio
- Page 328 and 329:
284 4 Carbohydrates4.2.4.4.8 Format
- Page 330 and 331:
286 4 Carbohydrates(4.96)Pyridosine
- Page 332 and 333:
288 4 Carbohydrates(4.100)(4.101)Ta
- Page 334 and 335:
290 4 CarbohydratesThis then reacts
- Page 336 and 337:
292 4 Carbohydratestrimethylchloros
- Page 338 and 339:
294 4 Carbohydratestose and the C-2
- Page 340 and 341:
296 4 Carbohydratescontain shorter
- Page 342 and 343:
298 4 CarbohydratesFig. 4.13. Stabi
- Page 344 and 345:
300 4 Carbohydrates4.4.3 Properties
- Page 346 and 347:
302 4 CarbohydratesThe solubility i
- Page 348 and 349:
304 4 Carbohydratesbe adjusted as d
- Page 350 and 351:
306 4 Carbohydratesas the carrageen
- Page 352 and 353:
308 4 Carbohydrates(4.140)proximate
- Page 354 and 355:
310 4 Carbohydrates4.4.4.7 Gum Trag
- Page 356 and 357:
312 4 Carbohydrates4.4.4.10.2 Struc
- Page 358 and 359:
314 4 Carbohydrates4.4.4.13 Pectin4
- Page 360 and 361:
316 4 Carbohydratesseparated in hyd
- Page 362 and 363:
318 4 CarbohydratesFig. 4.25. Model
- Page 364 and 365:
320 4 CarbohydratesFig. 4.31. Behav
- Page 366 and 367:
322 4 CarbohydratesFig. 4.33. Unit
- Page 368 and 369:
324 4 Carbohydratesbranch chains is
- Page 370 and 371:
326 4 Carbohydratesby its conversio
- Page 372 and 373:
328 4 Carbohydratesimals can utiliz
- Page 374 and 375:
330 4 CarbohydratesTable 4.27. Util
- Page 376 and 377:
332 4 Carbohydratesas a side chain
- Page 378 and 379:
334 4 Carbohydrates4.4.5.1.4 α-Dex
- Page 380 and 381:
336 4 CarbohydratesFig. 4.42. Reduc
- Page 382 and 383:
338 4 CarbohydratesHofmann, T.: Cha
- Page 384 and 385:
5 Aroma Compounds5.1 Foreword5.1.1
- Page 386 and 387:
342 5 Aroma CompoundsTable 5.4. Com
- Page 388 and 389:
344 5 Aroma CompoundsTable 5.5. “
- Page 390 and 391:
346 5 Aroma CompoundsTable 5.6. Pos
- Page 392 and 393:
348 5 Aroma CompoundsSolid foods ar
- Page 394 and 395:
350 5 Aroma Compounds5.2.2.1 Aroma
- Page 396 and 397:
352 5 Aroma CompoundsFig. 5.9. Appa
- Page 398 and 399:
354 5 Aroma CompoundsFig. 5.11. Ins
- Page 400 and 401:
356 5 Aroma CompoundsFig. 5.13. Ena
- Page 402 and 403:
358 5 Aroma CompoundsFig. 5.15. Iso
- Page 404 and 405:
360 5 Aroma CompoundsTable 5.16. So
- Page 406 and 407:
362 5 Aroma CompoundsTable 5.18. Fu
- Page 408 and 409:
364 5 Aroma CompoundsTable 5.21. Se
- Page 410 and 411:
366 5 Aroma Compounds(5.12)Some rea
- Page 412 and 413:
368 5 Aroma CompoundsFig. 5.21. For
- Page 414 and 415:
370 5 Aroma Compounds(5.14)(5.15)am
- Page 416 and 417:
372 5 Aroma CompoundsTable 5.24. Py
- Page 418 and 419:
374 5 Aroma CompoundsTable 5.26. Pr
- Page 420 and 421:
376 5 Aroma CompoundsTable 5.28. Py
- Page 422 and 423:
378 5 Aroma CompoundsFig. 5.28. For
- Page 424 and 425:
380 5 Aroma CompoundsFig. 5.30. Bio
- Page 426 and 427:
382 5 Aroma CompoundsThe whisky or
- Page 428 and 429:
384 5 Aroma CompoundsTable 5.33. (C
- Page 430 and 431:
386 5 Aroma CompoundsTable 5.34. Se
- Page 432 and 433:
388 5 Aroma CompoundsTable 5.35. Te
- Page 434 and 435:
390 5 Aroma CompoundsFig. 5.32. Inf
- Page 436 and 437:
392 5 Aroma CompoundsTo calculate t
- Page 438 and 439:
394 5 Aroma CompoundsTable 5.40. Ty
- Page 440 and 441:
396 5 Aroma CompoundsTable 5.42. Sy
- Page 442 and 443:
398 5 Aroma Compoundsbly to the off
- Page 444 and 445:
400 5 Aroma CompoundsFig. 5.38. Odo
- Page 446 and 447:
402 5 Aroma CompoundsSaxby, M.J. (E
- Page 448 and 449:
404 6 Vitaminsciency can result in
- Page 450 and 451:
406 6 Vitaminsby cleavage of the ce
- Page 452 and 453:
408 6 Vitamins(6.3)6.2.3.3 Stabilit
- Page 454 and 455:
410 6 VitaminsTable 6.7. ContinuedF
- Page 456 and 457:
412 6 Vitaminsdrate metabolism, the
- Page 458 and 459:
414 6 Vitaminspyridoxal phosphate,
- Page 460 and 461:
416 6 Vitamins(6.16)fer single carb
- Page 462 and 463:
418 6 Vitaminsvegetables from winte
- Page 464 and 465:
420 6 VitaminsFig. 6.4. Ascorbic ac
- Page 466 and 467:
422 7 MineralsTable 7.2. Mineral co
- Page 468 and 469:
424 7 Minerals7.2.3 MagnesiumThe co
- Page 470 and 471:
426 7 Mineralssuch as arginase, ami
- Page 472 and 473:
428 7 Minerals7.3.3.4 SiliconSilico
- Page 474 and 475:
430 8 Food Additivesis made to legi
- Page 476 and 477:
432 8 Food Additivesintensive α-ke
- Page 478 and 479:
434 8 Food AdditivesFig. 8.4. Model
- Page 480 and 481:
436 8 Food AdditivesTable 8.3. Tast
- Page 482 and 483:
438 8 Food AdditivesTable 8.5. Amin
- Page 484 and 485:
440 8 Food Additivesand the thiocar
- Page 486 and 487:
442 8 Food Additivesinto amino acid
- Page 488 and 489:
444 8 Food AdditivesTable 8.12. Exa
- Page 490 and 491:
446 8 Food AdditivesTable 8.13. Str
- Page 492 and 493:
448 8 Food Additives8.10.6 Lactic A
- Page 494 and 495:
450 8 Food Additives(pK a = 4.19) i
- Page 496 and 497:
452 8 Food AdditivesThe microbial a
- Page 498 and 499:
454 8 Food Additives“gaseous rins
- Page 500 and 501:
456 8 Food AdditivesIn the producti
- Page 502 and 503:
458 8 Food Additives(mechanical des
- Page 504 and 505:
460 8 Food Additivessaponification
- Page 506 and 507:
462 8 Food AdditivesUnlike acetem a
- Page 508 and 509:
464 8 Food Additives• introductio
- Page 510 and 511:
466 8 Food Additivesing” compound
- Page 512 and 513:
468 9 Food ContaminationADI: the AD
- Page 514 and 515:
470 9 Food Contaminationin trace an
- Page 516 and 517:
472 9 Food Contaminationtion is cha
- Page 518 and 519:
474 9 Food ContaminationTable 9.3.
- Page 520 and 521:
476 9 Food Contaminationthe recomme
- Page 522 and 523:
478 9 Food ContaminationFig. 9.2. (
- Page 524 and 525:
480 9 Food ContaminationTable 9.5.
- Page 526 and 527:
482 9 Food Contaminationcan destroy
- Page 528 and 529:
484 9 Food ContaminationTable 9.8.
- Page 530 and 531:
486 9 Food ContaminationTable 9.9.
- Page 532 and 533:
488 9 Food ContaminationFig. 9.3. S
- Page 534 and 535:
490 9 Food Contamination(9.3)As a r
- Page 536 and 537:
492 9 Food Contaminationamide can a
- Page 538 and 539:
494 9 Food ContaminationNitrosamine
- Page 540 and 541:
496 9 Food Contaminationlife (aqueo
- Page 542 and 543:
10 Milk and Dairy Products10.1 Milk
- Page 544 and 545:
500 10 Milk and Dairy ProductsTable
- Page 546 and 547:
502 10 Milk and Dairy ProductsTable
- Page 548 and 549:
504 10 Milk and Dairy ProductsTable
- Page 550 and 551:
506 10 Milk and Dairy ProductsFig.
- Page 552 and 553:
508 10 Milk and Dairy ProductsTable
- Page 554 and 555:
510 10 Milk and Dairy ProductsFig.
- Page 556 and 557:
512 10 Milk and Dairy ProductsHence
- Page 558 and 559:
514 10 Milk and Dairy ProductsTable
- Page 560 and 561:
516 10 Milk and Dairy ProductsTable
- Page 562 and 563:
518 10 Milk and Dairy Products10.1.
- Page 564 and 565:
520 10 Milk and Dairy Products• C
- Page 566 and 567:
522 10 Milk and Dairy ProductsTable
- Page 568 and 569:
524 10 Milk and Dairy Productsferme
- Page 570 and 571:
526 10 Milk and Dairy Productsfat g
- Page 572 and 573:
528 10 Milk and Dairy Productsis co
- Page 574 and 575:
530 10 Milk and Dairy ProductsTable
- Page 576 and 577:
532 10 Milk and Dairy ProductsRipen
- Page 578 and 579:
534 10 Milk and Dairy Productsty ac
- Page 580 and 581:
536 10 Milk and Dairy ProductsTable
- Page 582 and 583:
538 10 Milk and Dairy ProductsTable
- Page 584 and 585:
540 10 Milk and Dairy ProductsTable
- Page 586 and 587:
542 10 Milk and Dairy ProductsAmong
- Page 588 and 589:
544 10 Milk and Dairy Products10.4
- Page 590 and 591:
11 Eggs11.1 ForewordEggs have been
- Page 592 and 593:
548 11 EggsTable 11.3. Amino acid c
- Page 594 and 595:
550 11 Eggssequence:-Glu-Lys-Thr-As
- Page 596 and 597:
552 11 EggsTable 11.7. Amino acid s
- Page 598 and 599:
554 11 Eggsrange of 5 to 221 kdal.
- Page 600 and 601:
556 11 EggsTable 11.12. Fatty acid
- Page 602 and 603:
558 11 EggsFig. 11.5. Schematic pre
- Page 604 and 605:
560 11 EggsTable 11.14. Composition
- Page 606 and 607:
562 11 EggsPalmer, H.H., Ijichi, K.
- Page 608 and 609:
564 12 MeatTable 12.1. Continuation
- Page 610 and 611:
566 12 MeatFig. 12.1. The structura
- Page 612 and 613:
568 12 Meat12.3 Muscle Tissue: Comp
- Page 614 and 615:
570 12 MeatFig. 12.9. Schematic rep
- Page 616 and 617:
572 12 MeatFig. 12.10. A schematic
- Page 618 and 619:
574 12 Meatoxygen to myoglobin. The
- Page 620 and 621:
576 12 MeatNO, N − 3), low-spin c
- Page 622 and 623:
578 12 MeatTable 12.6. Amino acid c
- Page 624 and 625:
580 12 MeatZ ∗ M S Y G Y D E K S
- Page 626 and 627:
582 12 Meatnoline content was highe
- Page 628 and 629:
584 12 MeatThe transition of collag
- Page 630 and 631:
586 12 Meat12.3.8 Purines and Pyrim
- Page 632 and 633:
588 12 MeatFig. 12.22. Post-mortem
- Page 634 and 635:
590 12 MeatTable 12.15. Endopeptida
- Page 636 and 637:
592 12 MeatFig. 12.28. Swelling of
- Page 638 and 639:
594 12 MeatTable 12.16. Average com
- Page 640 and 641:
596 12 MeatTable 12.18. Oxidative f
- Page 642 and 643:
598 12 MeatTable 12.19. Effect of c
- Page 644 and 645:
600 12 Meat12.7.2.2.1 Raw SausagesT
- Page 646 and 647:
602 12 MeatTable 12.21. Chemical co
- Page 648 and 649:
604 12 Meataromas are used as the t
- Page 650 and 651:
606 12 MeatTable 12.23. Concentrati
- Page 652 and 653:
608 12 Meatdrolysate is used as the
- Page 654 and 655:
610 12 MeatFig. 12.39. Animal speci
- Page 656 and 657:
612 12 Meathousehold as meat tender
- Page 658 and 659:
614 12 Meatcontain milk, egg or soy
- Page 660 and 661:
616 12 MeatTraub, W., Piez, K. A.:
- Page 662 and 663:
618 13 Fish, Whales, Crustaceans, M
- Page 664 and 665:
620 13 Fish, Whales, Crustaceans, M
- Page 666 and 667:
622 13 Fish, Whales, Crustaceans, M
- Page 668 and 669:
624 13 Fish, Whales, Crustaceans, M
- Page 670 and 671:
626 13 Fish, Whales, Crustaceans, M
- Page 672 and 673:
628 13 Fish, Whales, Crustaceans, M
- Page 674 and 675:
630 13 Fish, Whales, Crustaceans, M
- Page 676 and 677:
632 13 Fish, Whales, Crustaceans, M
- Page 678 and 679:
634 13 Fish, Whales, Crustaceans, M
- Page 680 and 681:
636 13 Fish, Whales, Crustaceans, M
- Page 682 and 683:
638 13 Fish, Whales, Crustaceans, M
- Page 684 and 685:
14 Edible Fats * and Oils14.1 Forew
- Page 686 and 687:
642 14 Edible Fats and OilsTable 14
- Page 688 and 689:
644 14 Edible Fats and Oilscontains
- Page 690 and 691:
646 14 Edible Fats and OilsTable 14
- Page 692 and 693:
648 14 Edible Fats and OilsTable 14
- Page 694 and 695:
650 14 Edible Fats and Oilsor ident
- Page 696 and 697:
652 14 Edible Fats and OilsTable 14
- Page 698 and 699:
654 14 Edible Fats and Oilsthe aque
- Page 700 and 701:
656 14 Edible Fats and Oilsfining s
- Page 702 and 703:
658 14 Edible Fats and Oils14.4.2.3
- Page 704 and 705:
660 14 Edible Fats and OilsThe appl
- Page 706 and 707:
662 14 Edible Fats and OilsFig. 14.
- Page 708 and 709:
664 14 Edible Fats and OilsTable 14
- Page 710 and 711:
666 14 Edible Fats and OilsThe dete
- Page 712 and 713:
668 14 Edible Fats and OilsTable 14
- Page 714 and 715:
15 Cereals and Cereal Products15.1
- Page 716 and 717:
672 15 Cereals and Cereal ProductsT
- Page 718 and 719:
674 15 Cereals and Cereal ProductsT
- Page 720 and 721:
676 15 Cereals and Cereal ProductsF
- Page 722 and 723:
678 15 Cereals and Cereal ProductsT
- Page 724 and 725:
680 15 Cereals and Cereal Productsc
- Page 726 and 727:
682 15 Cereals and Cereal ProductsF
- Page 728 and 729:
684 15 Cereals and Cereal ProductsF
- Page 730 and 731:
686 15 Cereals and Cereal ProductsF
- Page 732 and 733:
688 15 Cereals and Cereal ProductsT
- Page 734 and 735:
690 15 Cereals and Cereal ProductsF
- Page 736 and 737:
692 15 Cereals and Cereal ProductsF
- Page 738 and 739:
694 15 Cereals and Cereal ProductsF
- Page 740 and 741:
696 15 Cereals and Cereal ProductsT
- Page 742 and 743:
698 15 Cereals and Cereal Products1
- Page 744 and 745:
700 15 Cereals and Cereal ProductsT
- Page 746 and 747:
702 15 Cereals and Cereal Productsa
- Page 748 and 749:
704 15 Cereals and Cereal Productse
- Page 750 and 751:
706 15 Cereals and Cereal ProductsT
- Page 752 and 753:
708 15 Cereals and Cereal Productss
- Page 754 and 755:
710 15 Cereals and Cereal ProductsT
- Page 756 and 757:
712 15 Cereals and Cereal ProductsT
- Page 758 and 759:
714 15 Cereals and Cereal Productsi
- Page 760 and 761:
716 15 Cereals and Cereal Products1
- Page 762 and 763:
718 15 Cereals and Cereal Productsi
- Page 764 and 765:
720 15 Cereals and Cereal ProductsF
- Page 766 and 767:
722 15 Cereals and Cereal ProductsT
- Page 768 and 769:
724 15 Cereals and Cereal Products1
- Page 770 and 771:
726 15 Cereals and Cereal ProductsF
- Page 772 and 773:
728 15 Cereals and Cereal ProductsF
- Page 774 and 775:
730 15 Cereals and Cereal ProductsF
- Page 776 and 777:
732 15 Cereals and Cereal ProductsF
- Page 778 and 779:
734 15 Cereals and Cereal ProductsT
- Page 780 and 781:
736 15 Cereals and Cereal ProductsT
- Page 782 and 783:
738 15 Cereals and Cereal ProductsF
- Page 784 and 785:
740 15 Cereals and Cereal ProductsF
- Page 786 and 787:
742 15 Cereals and Cereal Products1
- Page 788 and 789:
744 15 Cereals and Cereal ProductsK
- Page 790 and 791:
16 Legumes16.1 ForewordRipe seeds o
- Page 792 and 793:
748 16 LegumesTable 16.1. (Continue
- Page 794 and 795:
750 16 LegumesTable 16.6. Amino aci
- Page 796 and 797:
752 16 LegumesTable 16.8. Amino aci
- Page 798 and 799:
754 16 LegumesTable 16.11. Examples
- Page 800 and 801:
756 16 LegumesTable 16.13. Active c
- Page 802 and 803:
758 16 LegumesTable 16.16. Destruct
- Page 804 and 805:
760 16 LegumesTable 16.21. Carbohyd
- Page 806 and 807:
762 16 LegumesTable 16.24. Fatty ac
- Page 808 and 809:
764 16 LegumesSaponins contribute t
- Page 810 and 811:
766 16 LegumesFig. 16.6. Soybean pr
- Page 812 and 813:
768 16 Legumesacid), heated (100
- Page 814 and 815:
17 Vegetables and Vegetable Product
- Page 816 and 817:
772 17 Vegetables and Vegetable Pro
- Page 818 and 819:
774 17 Vegetables and Vegetable Pro
- Page 820 and 821:
776 17 Vegetables and Vegetable Pro
- Page 822 and 823:
778 17 Vegetables and Vegetable Pro
- Page 824 and 825:
780 17 Vegetables and Vegetable Pro
- Page 826 and 827:
782 17 Vegetables and Vegetable Pro
- Page 828 and 829:
784 17 Vegetables and Vegetable Pro
- Page 830 and 831:
786 17 Vegetables and Vegetable Pro
- Page 832 and 833:
788 17 Vegetables and Vegetable Pro
- Page 834 and 835:
790 17 Vegetables and Vegetable Pro
- Page 836 and 837:
792 17 Vegetables and Vegetable Pro
- Page 838 and 839:
794 17 Vegetables and Vegetable Pro
- Page 840 and 841:
796 17 Vegetables and Vegetable Pro
- Page 842 and 843:
798 17 Vegetables and Vegetable Pro
- Page 844 and 845:
800 17 Vegetables and Vegetable Pro
- Page 846 and 847:
802 17 Vegetables and Vegetable Pro
- Page 848 and 849:
804 17 Vegetables and Vegetable Pro
- Page 850 and 851:
806 17 Vegetables and Vegetable Pro
- Page 852 and 853:
808 18 Fruits and Fruit ProductsTab
- Page 854 and 855:
810 18 Fruits and Fruit ProductsTab
- Page 856 and 857:
812 18 Fruits and Fruit ProductsTab
- Page 858 and 859:
814 18 Fruits and Fruit ProductsTab
- Page 860 and 861:
816 18 Fruits and Fruit ProductsTab
- Page 862 and 863:
818 18 Fruits and Fruit ProductsTab
- Page 864 and 865:
820 18 Fruits and Fruit Productsint
- Page 866 and 867:
822 18 Fruits and Fruit ProductsTab
- Page 868 and 869:
824 18 Fruits and Fruit ProductsTab
- Page 870 and 871:
826 18 Fruits and Fruit Products(18
- Page 872 and 873:
828 18 Fruits and Fruit Products(18
- Page 874 and 875:
830 18 Fruits and Fruit Productscya
- Page 876 and 877:
832 18 Fruits and Fruit Productsis
- Page 878 and 879:
834 18 Fruits and Fruit ProductsTab
- Page 880 and 881:
836 18 Fruits and Fruit Products(18
- Page 882 and 883:
838 18 Fruits and Fruit ProductsTab
- Page 884 and 885:
840 18 Fruits and Fruit Products(18
- Page 886 and 887:
842 18 Fruits and Fruit Products(cf
- Page 888 and 889:
844 18 Fruits and Fruit ProductsFig
- Page 890 and 891:
846 18 Fruits and Fruit Products18.
- Page 892 and 893:
848 18 Fruits and Fruit Productsbut
- Page 894 and 895:
850 18 Fruits and Fruit ProductsTab
- Page 896 and 897:
852 18 Fruits and Fruit Productsmar
- Page 898 and 899:
854 18 Fruits and Fruit Productslat
- Page 900 and 901:
856 18 Fruits and Fruit Productsinv
- Page 902 and 903:
858 18 Fruits and Fruit ProductsTab
- Page 904 and 905:
860 18 Fruits and Fruit Productsbev
- Page 906 and 907:
19 Sugars, Sugar Alcohols and Honey
- Page 908 and 909:
864 19 Sugars, Sugar Alcohols and H
- Page 910 and 911:
866 19 Sugars, Sugar Alcohols and H
- Page 912 and 913:
868 19 Sugars, Sugar Alcohols and H
- Page 914 and 915:
870 19 Sugars, Sugar Alcohols and H
- Page 916 and 917:
872 19 Sugars, Sugar Alcohols and H
- Page 918 and 919:
874 19 Sugars, Sugar Alcohols and H
- Page 920 and 921:
876 19 Sugars, Sugar Alcohols and H
- Page 922 and 923:
878 19 Sugars, Sugar Alcohols and H
- Page 924 and 925:
880 19 Sugars, Sugar Alcohols and H
- Page 926 and 927:
882 19 Sugars, Sugar Alcohols and H
- Page 928 and 929:
884 19 Sugars, Sugar Alcohols and H
- Page 930 and 931:
886 19 Sugars, Sugar Alcohols and H
- Page 932 and 933:
888 19 Sugars, Sugar Alcohols and H
- Page 934 and 935:
890 19 Sugars, Sugar Alcohols and H
- Page 936 and 937:
20 Alcoholic BeveragesAlcoholic bev
- Page 938 and 939:
894 20 Alcoholic BeveragesTable 20.
- Page 940 and 941:
896 20 Alcoholic BeveragesTable 20.
- Page 942 and 943:
898 20 Alcoholic Beveragesharvested
- Page 944 and 945:
900 20 Alcoholic Beveragesenzyme in
- Page 946 and 947:
902 20 Alcoholic BeveragesThus, for
- Page 948 and 949:
904 20 Alcoholic Beverages7-8%; mal
- Page 950 and 951:
906 20 Alcoholic BeveragesTable 20.
- Page 952 and 953:
908 20 Alcoholic BeveragesFig. 20.4
- Page 954 and 955:
910 20 Alcoholic BeveragesTable 20.
- Page 956 and 957:
912 20 Alcoholic BeveragesTable 20.
- Page 958 and 959:
914 20 Alcoholic Beveragesto 50 ◦
- Page 960 and 961:
916 20 Alcoholic Beveragesthe insta
- Page 962 and 963:
918 20 Alcoholic Beveragesstability
- Page 964 and 965:
920 20 Alcoholic Beverageslimit is
- Page 966 and 967:
922 20 Alcoholic BeveragesTable 20.
- Page 968 and 969:
924 20 Alcoholic BeveragesTable 20.
- Page 970 and 971:
926 20 Alcoholic Beveragescentratio
- Page 972 and 973:
928 20 Alcoholic Beveragesthe spark
- Page 974 and 975:
930 20 Alcoholic BeveragesTable 20.
- Page 976 and 977:
932 20 Alcoholic BeveragesDuring di
- Page 978 and 979:
934 20 Alcoholic BeveragesIn the pr
- Page 980 and 981:
936 20 Alcoholic BeveragesAllasch,
- Page 982 and 983:
21 Coffee, Tea, Cocoa21.1 Coffee an
- Page 984 and 985:
940 21 Coffee, Tea, Cocoaclean flav
- Page 986 and 987:
942 21 Coffee, Tea, Cocoachanges in
- Page 988 and 989:
944 21 Coffee, Tea, Cocoaand theoph
- Page 990 and 991:
946 21 Coffee, Tea, CocoaTable 21.1
- Page 992 and 993:
948 21 Coffee, Tea, Cocoa(21.4)Tabl
- Page 994 and 995:
950 21 Coffee, Tea, Cocoatemperatur
- Page 996 and 997:
952 21 Coffee, Tea, CocoaIndia and
- Page 998 and 999:
954 21 Coffee, Tea, Cocoaof great i
- Page 1000 and 1001:
956 21 Coffee, Tea, Cocoathe peroxi
- Page 1002 and 1003:
958 21 Coffee, Tea, Cocoa21.2.7 Pac
- Page 1004 and 1005:
960 21 Coffee, Tea, Cocoapulp surro
- Page 1006 and 1007:
962 21 Coffee, Tea, Cocoatinesteras
- Page 1008 and 1009:
964 21 Coffee, Tea, Cocoa21.3.2.3.7
- Page 1010 and 1011:
966 21 Coffee, Tea, Cocoaand porous
- Page 1012 and 1013:
968 21 Coffee, Tea, CocoaTable 21.2
- Page 1014 and 1015:
970 21 Coffee, Tea, CocoaSchieberle
- Page 1016 and 1017:
972 22 Spices, Salt and VinegarTabl
- Page 1018 and 1019:
974 22 Spices, Salt and VinegarTabl
- Page 1020 and 1021:
976 22 Spices, Salt and Vinegar22.1
- Page 1022 and 1023:
978 22 Spices, Salt and VinegarTabl
- Page 1024 and 1025:
980 22 Spices, Salt and VinegarTabl
- Page 1026 and 1027:
982 22 Spices, Salt and VinegarCont
- Page 1028 and 1029:
984 22 Spices, Salt and Vinegarprov
- Page 1030 and 1031:
23 Drinking Water, Mineral and Tabl
- Page 1032 and 1033:
988 23 Drinking Water, Mineral and
- Page 1034 and 1035:
990 IndexADI-value 467, 468Adipic a
- Page 1036 and 1037:
992 Index-, egg 548(T)-, egg white
- Page 1038 and 1039:
994 Index-, fruit, content 829(T)-,
- Page 1040 and 1041:
996 Index-, saffron 974(T), 977, 97
- Page 1042 and 1043:
998 IndexBeer 892-, acid 902-, alco
- Page 1044 and 1045:
1000 IndexBrisling 618Broad bean, c
- Page 1046 and 1047:
1002 IndexCarboxypeptidase B 077(T)
- Page 1048 and 1049:
1004 Index-, -, application of lyso
- Page 1050 and 1051:
1006 Index-, sterol 229(T)-, unsapo
- Page 1052 and 1053:
1008 IndexCrabs, color retention 14
- Page 1054 and 1055:
1010 Index-, production 799, 800(F)
- Page 1056 and 1057:
1012 IndexDragée 881Dried fruit, A
- Page 1058 and 1059:
1014 Index-, immobilization 147, 14
- Page 1060 and 1061:
1016 Index-, -, lipolysis 667-, det
- Page 1062 and 1063:
1018 IndexFish sperm 636Fishy off-f
- Page 1064 and 1065:
1020 Index-, haze, PVPP 837-, membr
- Page 1066 and 1067:
1022 Index-, egg white 549(T)-, leg
- Page 1068 and 1069:
1024 Index-, ovomucin 551-, ovomuco
- Page 1070 and 1071:
1026 IndexHexenal, (Z)-3--, aroma,
- Page 1072 and 1073:
1028 Index-, alginate 301(T), 304-,
- Page 1074 and 1075:
1030 IndexKey odorant, example 340(
- Page 1076 and 1077:
1032 IndexLinoleic acid, autoxidati
- Page 1078 and 1079:
1034 Index-, discovery 011-, guanid
- Page 1080 and 1081:
1036 Index-, defect 588-, DFD 588,
- Page 1082 and 1083:
1038 Index-, odor threshold value 3
- Page 1084 and 1085:
1040 Index-, conformation 254-, con
- Page 1086 and 1087:
1042 IndexNon-competitive inhibitio
- Page 1088 and 1089:
1044 Index-, structure, melting poi
- Page 1090 and 1091:
1046 Index-, saponin content 763(T)
- Page 1092 and 1093:
1048 IndexPhenylalanine-free diet 0
- Page 1094 and 1095:
1050 Index-, temperature of phase t
- Page 1096 and 1097:
1052 Index-, isoionic point 059, 05
- Page 1098 and 1099:
1054 IndexRadiation detection, food
- Page 1100 and 1101:
1056 IndexSafflower seed, productio
- Page 1102 and 1103:
1058 IndexSorbitan fatty acid ester
- Page 1104 and 1105:
1060 IndexStarch ester 326Starch et
- Page 1106 and 1107:
1062 IndexTable wine 919Tablet 881T
- Page 1108 and 1109:
1064 Index-, occurrence 234(T)-, st
- Page 1110 and 1111:
1066 IndexVanilla, aroma substance
- Page 1112 and 1113:
1068 Index-, -, electropherogram 68
- Page 1114:
1070 Index-, solubility 862(F)-, wa
Inappropriate
Loading...
Inappropriate
You have already flagged this document.
Thank you, for helping us keep this platform clean.
The editors will have a look at it as soon as possible.
Mail this publication
Loading...
Embed
Loading...
Delete template?
Are you sure you want to delete your template?
DOWNLOAD ePAPER
This ePaper is currently not available for download.
You can find similar magazines on this topic below under ‘Recommendations’.