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474 9 Food ContaminationTable 9.3. MycotoxinsFungus/mold Toxin a Toxicity b Effect OccurrenceClaviceps purpurea Ergot alkaloids (I) Ergotism Mainly rye, to a(gangrenous lesser extent wheatconvulsions)Aspergillus flavus Aflatoxins (II) 7.2mg/kg Liver cirrhosis, Groundnuts and otherA. parasiticus (rat, orally) liver cancer nuts (almond, Brasil nut)corn and other cereals,animal feed, milkAspergillus versicolor Sterigmatocystin 120 mg/kg Liver cancer Corn, wheat, animalA. nidulans (III) (rat, orally) feedPenicillium expansum Patulin (IV) 35 mg/kg Cellular poison Putrifying fruits,P. urticae (mouse, orally) fruit juicesByssochlamis nivea,B. fulvaAspergillus ochraceus Ochratoxin A (V) 20 mg/kg Fatty liver and Barley, cornA. melleus (rat, orally) kidney damageFusarium Zearalenone (VI) 0.1mg/kg Estrogen, Corn and othergraminearum (Fusariotoxin F2) over 5 days infertility cereals, animal feed(swine, orally c )Fusarium oxysporum Fusariotoxin T2 3.8mg/kg Toxic aleukia, Cereals, animal feedF. tricinctum (VII) (rat, orally) hemorrhagicsyndromeFusarium roseum Deoxynivalenol (VIII) 70 mg/kg Vomiting Cereals, animal feedF. graminearum (Vomitoxin) (mouse)Fusarium moniliforme Fumosin FB1 Liver cancer Cornand FB2 (IX)a Roman numerals refer to the structural formulas in Fig. 9.1.b Acute toxicity (LD 50).c Estrogenic activity.
9.4 Plant-Protective Agents (PPA) 475Table 9.4. Reference values and their utilization for twomycotoxins (food monitoring 1995–2002)Substance Reference a Reference Utilizationvalue (µg/kg (%)kg/d)Deoxyni- PMTDI 1 34.1–82.5valenolOchra- PTDI 0.005 7.4–16.1toxin Aa P(M)TDI: provisional (maximum) tolerable dailyintakethat (provisional) defined reference values wereassumed. The reservation referred to the fact thatthe data base for a sound evaluation of the effectson human health is still too limited.The food intake must be known in order to calculatethe utilization of the reference values. Forthis purpose, a large national study on consumptionwas carried out in the FRG between 1985and 1988. With regard to the preferred foods, theamount consumed and the average body weightof the test persons were evaluated. For a differentiatedpresentation of the results, the test personswere divided into a total of 10 different age,sex and consumption groups, e.g., children, men,women. Among the men and women, a distinctionwas also made between the meat, fish andfruit eaters (cf. 9.4.4.2).Table 9.4 shows that in the case of deoxynivalenol,the utilization of the reference valueis relatively high at 34.1–82.5%. The uppervalue was calculated for 4–6 year old childrenand the lower value for women (fish eaters).Cereal products are mainly contaminated withdeoxynivalenol. Ochratoxin A is also mostfrequently taken in by children. In addition tocereal products, especially fruit juices play a roleas a source of this substance.In comparison with the usual HPLC/UV method,it has been shown in the analysis of mycotoxinsusing patulin (IV in Fig. 9.1) that the detectionlimit decreases by a factor of 100 if an isotopicdilution assay (cf. 5.2.6) is carried out with[ 13 C 2 ] patulin as the internal standard. After silylationand gas chromatographic/mass spectrometricmeasurement of analyte and isotopomer, 5.7–26.0µg/l of patulin were found in apple juices.9.4 Plant-Protective Agents (PPA)9.4.1 General RemarksThe term PPA includes all the compounds usedin agricultural food production to protect cultivatedplants from plant- and insect-caused diseases,parasites or weeds, or from detrimentalmicroorganisms. The most important groups ofPPA are: (1) herbicides to protect the plant fromweeds; (2) fungicides to suppress the growth ofundesired fungi or molds; and (3) insecticidesto protect the plants from damage caused by insects.In addition to these main groups, there areacaricides to control mites, nematocides to controlworms or nematodes, molluscicides to protectthe plant from snails and slugs, rodenticidesto control rodents (mice or rats), and plant growthregulators (cf. 18.1.4). In Germany in 2003, theherbicides had the largest market share at 43%,followed by the fungicides (28%), insecticides(18%) and the growth regulators (9%). The remainingagents accounted for 2%.The use of PPA is rewarding since it reduceslosses in crop yield and stocks. It has also contributedto the control or eradication of insectspreaddiseases such as malaria. Without pestcontrol, the harvest losses of rice, which is especiallysusceptible, would be 24%. The use of PPAreduces rice losses to 14% and wheat, soybeanand corn losses to 7–10%. Apart from losses duringcultivation, about 15% of the world harvest islost during storage due to pests in barns and silos.The substances applied must be effective againstpests but safe for the user, consumer and theenvironment. Accordingly, these substancesare evaluated with regard to their toxicologicaland ecological properties in the registrationprocedure. Their influence on, e. g., beneficial organisms,aquatic organisms, birds and mammalsis tested and their degradability in the soil or inthe plant is determined. Since the registrationof pesticides has to be renewed at certain timesand the costs of the re-evaluation have to becarried mainly by the manufacturer, only thosesubstances which are successful on the marketare put through this procedure.PPA are applied in various forms and by variousmeans: dusting as powder, fumigation, sprayingas a liquid, or pad or furrow irrigation. Thestrict observance of directions for use, waiting
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Food Chemistry
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Professor Dr. Hans-Dieter Belitz
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viPrefacewill prove useful to both
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viiiContents1.2.4.4 ReactionsofAmin
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xContents2.2.4 IsolationandPurifica
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xiiContents3 Lipids ...............
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xivContents3.8.3.2 Analysis........
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xviContents4.4.4.8.3 Utilization .
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xviiiContents5.3 Individual Aroma C
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xxContents7.2.2 Potassium..........
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xxiiContents8.15.3 SyntheticEmulsif
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xxivContents10.2.7 IceCream........
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xxviContents12.3.6 Guanidine Compou
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xxviiiContents13.1.4.3 Other N-Comp
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xxxContents14.5.3.1 Lipolysis .....
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xxxiiContents15.4.3.3.2 WhiteBreadC
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xxxivContents18 Fruits and Fruit Pr
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xxxviContents19.1.3 Nutritional/Phy
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xxxviii Contents20.1.4.4 Wort Boili
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xlContents21.1.3.3.2 Carbohydrates
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xliiContents22.3.1 Production . ...
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xlivIntroductionThis brief outline
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2 0 WaterH-bridges. This structure
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4 0 WaterTable 0.4. Water activity
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6 0 WaterTable 0.7. T ′ g and W
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1 Amino Acids, Peptides, Proteins1.
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10 1 Amino Acids, Peptides, Protein
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94 2 EnzymesTable 2.1. Examples of
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96 2 Enzymes2.2.4 Isolation and Pur
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98 2 Enzymeslation are specified in
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100 2 EnzymesTable 2.4. Systematic
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102 2 Enzymes2.3.1.2 Adenosine Trip
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104 2 Enzymes(2.14)of the amino aci
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106 2 EnzymesTable 2.5. Redox poten
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108 2 Enzymeswith a number of prote
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110 2 EnzymesFig. 2.12. A schematic
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112 2 EnzymesFig. 2.13. Example of
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114 2 Enzymestions simultaneously:(
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116 2 EnzymesFig. 2.18. Postulated
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118 2 Enzymestermediary enzyme-subs
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120 2 EnzymesTable 2.9. Rate consta
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122 2 Enzymesmechanism:(2.51)In an
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124 2 EnzymesFig. 2.26. Plotting sl
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126 2 Enzymesand concentration of i
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128 2 Enzymesbitor; K m is unchange
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130 2 EnzymesIn order to better und
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132 2 EnzymesFor the reaction rate
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134 2 EnzymesFig. 2.35. Fungal α-a
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136 2 EnzymesFig. 2.40. Blanching o
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138 2 Enzymes2.6.1 Substrate Determ
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140 2 EnzymesTable 2.17. Enzyme con
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142 2 EnzymesTable 2.18. Examples f
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144 2 Enzymesnitude due to amplific
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146 2 EnzymesTable 2.20. Examples f
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148 2 EnzymesFig. 2.47. Enzyme immo
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150 2 EnzymesTable 2.21. Michaelis
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152 2 Enzymes2.7.2.2.6 α-D-Galacto
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154 2 Enzymes2.7.2.2.15 TannasesTan
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156 2 EnzymesBlow, D.M., Birktoft,
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3 Lipids3.1 ForewordLipids are form
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160 3 LipidsTable 3.3. Aroma thresh
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162 3 Lipids3.2.1.2 Unsaturated Fat
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164 3 LipidsTable 3.9. Taste of uns
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166 3 Lipidsin Fig. 3.2. The dimer
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168 3 Lipidsproceeds under mild con
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170 3 LipidsFig. 3.5. Biosynthesis
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172 3 LipidsTable 3.13. Crystalliza
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174 3 LipidsFig. 3.7. Composition o
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176 3 LipidsAlternatively, the ster
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178 3 Lipids3.3.2.2 Physical Proper
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180 3 Lipidsble bond in the cis-con
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182 3 Lipids(3.40a)(3.40b)(3.41)(3.
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184 3 LipidsFig. 3.12. Separation o
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186 3 LipidsFig. 3.14. Arrangement
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188 3 Lipidssince the free C 4 -C 1
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190 3 LipidsTable 3.24. Free fatty
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192 3 LipidsTable 3.26. Induction p
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194 3 LipidsFig. 3.20. Autoxidation
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196 3 LipidsPeroxy radicals with is
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198 3 Lipidsagreement with the abov
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200 3 LipidsTable 3.29. Linoleic ac
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202 3 LipidsTable 3.30. Rate consta
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204 3 LipidsTable 3.32. Sensory pro
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206 3 LipidsFig. 3.27. Proton-catal
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208 3 LipidsFig. 3.29. Lipoxygenase
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210 3 Lipidshydrolysis, the allene
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212 3 LipidsTable 3.35. Products ob
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214 3 Lipidstexture, decreases in p
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216 3 Lipidspherols secure the stab
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218 3 Lipidsincludes the 2,3-double
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220 3 Lipidscomplex heavy metal ion
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222 3 LipidsTable 3.45. Volatile co
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224 3 LipidsTable 3.46. Relative st
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226 3 LipidsFig. 3.41. Fungal degra
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228 3 LipidsTable 3.49. Cholesterol
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230 3 LipidsFig. 3.42. Photochemica
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232 3 LipidsGas chromatographic-mas
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234 3 LipidsFig. 3.45. Tocopherols
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236 3 Lipidsname “carotene”, de
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238 3 LipidsThis xanthophyll occurs
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240 3 LipidsBixin (XVIII) (3.138)Bi
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242 3 LipidsTable 3.59. Aroma compo
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244 3 Lipids(3.143)3.8.4.5 Use of C
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246 3 LipidsFoti, M., Piattelli, M.
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4 Carbohydrates4.1 ForewordCarbohyd
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250 4 CarbohydratesCorrespondingly,
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252 4 Carbohydrates(4.8)(4.9)Fig. 4
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254 4 CarbohydratesThe reaction rat
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256 4 Carbohydratestion a mixture e
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258 4 CarbohydratesTable 4.8. Speci
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260 4 CarbohydratesFig. 4.5. Temper
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262 4 Carbohydratescopyranosyl mann
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264 4 CarbohydratesDehydrating Reac
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266 4 CarbohydratesWith the 2,3-ene
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268 4 Carbohydrates(4.44)reactive a
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270 4 CarbohydratesAmmonia catalyze
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272 4 Carbohydrates(4.52)The reason
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274 4 Carbohydrates(4.57)(4.58)4.2.
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276 4 Carbohydrates(4.63)by reducti
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278 4 Carbohydrates(4.70)re-formati
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280 4 Carbohydrates(4.79)(4.80)inst
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282 4 CarbohydratesVarious oxidatio
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284 4 Carbohydrates4.2.4.4.8 Format
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286 4 Carbohydrates(4.96)Pyridosine
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288 4 Carbohydrates(4.100)(4.101)Ta
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290 4 CarbohydratesThis then reacts
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292 4 Carbohydratestrimethylchloros
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294 4 Carbohydratestose and the C-2
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296 4 Carbohydratescontain shorter
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298 4 CarbohydratesFig. 4.13. Stabi
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300 4 Carbohydrates4.4.3 Properties
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302 4 CarbohydratesThe solubility i
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304 4 Carbohydratesbe adjusted as d
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306 4 Carbohydratesas the carrageen
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308 4 Carbohydrates(4.140)proximate
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310 4 Carbohydrates4.4.4.7 Gum Trag
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312 4 Carbohydrates4.4.4.10.2 Struc
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314 4 Carbohydrates4.4.4.13 Pectin4
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316 4 Carbohydratesseparated in hyd
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318 4 CarbohydratesFig. 4.25. Model
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320 4 CarbohydratesFig. 4.31. Behav
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322 4 CarbohydratesFig. 4.33. Unit
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324 4 Carbohydratesbranch chains is
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326 4 Carbohydratesby its conversio
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328 4 Carbohydratesimals can utiliz
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330 4 CarbohydratesTable 4.27. Util
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332 4 Carbohydratesas a side chain
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334 4 Carbohydrates4.4.5.1.4 α-Dex
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336 4 CarbohydratesFig. 4.42. Reduc
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338 4 CarbohydratesHofmann, T.: Cha
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5 Aroma Compounds5.1 Foreword5.1.1
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342 5 Aroma CompoundsTable 5.4. Com
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344 5 Aroma CompoundsTable 5.5. “
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346 5 Aroma CompoundsTable 5.6. Pos
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348 5 Aroma CompoundsSolid foods ar
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350 5 Aroma Compounds5.2.2.1 Aroma
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352 5 Aroma CompoundsFig. 5.9. Appa
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354 5 Aroma CompoundsFig. 5.11. Ins
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356 5 Aroma CompoundsFig. 5.13. Ena
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358 5 Aroma CompoundsFig. 5.15. Iso
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360 5 Aroma CompoundsTable 5.16. So
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362 5 Aroma CompoundsTable 5.18. Fu
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364 5 Aroma CompoundsTable 5.21. Se
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366 5 Aroma Compounds(5.12)Some rea
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368 5 Aroma CompoundsFig. 5.21. For
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370 5 Aroma Compounds(5.14)(5.15)am
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372 5 Aroma CompoundsTable 5.24. Py
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374 5 Aroma CompoundsTable 5.26. Pr
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376 5 Aroma CompoundsTable 5.28. Py
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378 5 Aroma CompoundsFig. 5.28. For
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380 5 Aroma CompoundsFig. 5.30. Bio
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382 5 Aroma CompoundsThe whisky or
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384 5 Aroma CompoundsTable 5.33. (C
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386 5 Aroma CompoundsTable 5.34. Se
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388 5 Aroma CompoundsTable 5.35. Te
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390 5 Aroma CompoundsFig. 5.32. Inf
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392 5 Aroma CompoundsTo calculate t
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394 5 Aroma CompoundsTable 5.40. Ty
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396 5 Aroma CompoundsTable 5.42. Sy
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398 5 Aroma Compoundsbly to the off
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400 5 Aroma CompoundsFig. 5.38. Odo
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402 5 Aroma CompoundsSaxby, M.J. (E
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404 6 Vitaminsciency can result in
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406 6 Vitaminsby cleavage of the ce
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408 6 Vitamins(6.3)6.2.3.3 Stabilit
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410 6 VitaminsTable 6.7. ContinuedF
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412 6 Vitaminsdrate metabolism, the
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414 6 Vitaminspyridoxal phosphate,
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416 6 Vitamins(6.16)fer single carb
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418 6 Vitaminsvegetables from winte
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420 6 VitaminsFig. 6.4. Ascorbic ac
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422 7 MineralsTable 7.2. Mineral co
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Page 524 and 525: 480 9 Food ContaminationTable 9.5.
Page 526 and 527: 482 9 Food Contaminationcan destroy
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Page 542 and 543: 10 Milk and Dairy Products10.1 Milk
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Page 550 and 551: 506 10 Milk and Dairy ProductsFig.
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Page 564 and 565: 520 10 Milk and Dairy Products• C
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524 10 Milk and Dairy Productsferme
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526 10 Milk and Dairy Productsfat g
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528 10 Milk and Dairy Productsis co
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530 10 Milk and Dairy ProductsTable
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532 10 Milk and Dairy ProductsRipen
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534 10 Milk and Dairy Productsty ac
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542 10 Milk and Dairy ProductsAmong
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544 10 Milk and Dairy Products10.4
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11 Eggs11.1 ForewordEggs have been
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548 11 EggsTable 11.3. Amino acid c
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550 11 Eggssequence:-Glu-Lys-Thr-As
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552 11 EggsTable 11.7. Amino acid s
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554 11 Eggsrange of 5 to 221 kdal.
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556 11 EggsTable 11.12. Fatty acid
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558 11 EggsFig. 11.5. Schematic pre
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560 11 EggsTable 11.14. Composition
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562 11 EggsPalmer, H.H., Ijichi, K.
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564 12 MeatTable 12.1. Continuation
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566 12 MeatFig. 12.1. The structura
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568 12 Meat12.3 Muscle Tissue: Comp
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570 12 MeatFig. 12.9. Schematic rep
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572 12 MeatFig. 12.10. A schematic
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574 12 Meatoxygen to myoglobin. The
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576 12 MeatNO, N − 3), low-spin c
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578 12 MeatTable 12.6. Amino acid c
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580 12 MeatZ ∗ M S Y G Y D E K S
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582 12 Meatnoline content was highe
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584 12 MeatThe transition of collag
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586 12 Meat12.3.8 Purines and Pyrim
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588 12 MeatFig. 12.22. Post-mortem
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590 12 MeatTable 12.15. Endopeptida
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592 12 MeatFig. 12.28. Swelling of
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594 12 MeatTable 12.16. Average com
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596 12 MeatTable 12.18. Oxidative f
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598 12 MeatTable 12.19. Effect of c
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600 12 Meat12.7.2.2.1 Raw SausagesT
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602 12 MeatTable 12.21. Chemical co
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604 12 Meataromas are used as the t
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606 12 MeatTable 12.23. Concentrati
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608 12 Meatdrolysate is used as the
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610 12 MeatFig. 12.39. Animal speci
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612 12 Meathousehold as meat tender
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614 12 Meatcontain milk, egg or soy
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616 12 MeatTraub, W., Piez, K. A.:
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618 13 Fish, Whales, Crustaceans, M
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14 Edible Fats * and Oils14.1 Forew
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642 14 Edible Fats and OilsTable 14
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644 14 Edible Fats and Oilscontains
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650 14 Edible Fats and Oilsor ident
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654 14 Edible Fats and Oilsthe aque
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656 14 Edible Fats and Oilsfining s
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658 14 Edible Fats and Oils14.4.2.3
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660 14 Edible Fats and OilsThe appl
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662 14 Edible Fats and OilsFig. 14.
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666 14 Edible Fats and OilsThe dete
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15 Cereals and Cereal Products15.1
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672 15 Cereals and Cereal ProductsT
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676 15 Cereals and Cereal ProductsF
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680 15 Cereals and Cereal Productsc
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698 15 Cereals and Cereal Products1
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702 15 Cereals and Cereal Productsa
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704 15 Cereals and Cereal Productse
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708 15 Cereals and Cereal Productss
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714 15 Cereals and Cereal Productsi
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718 15 Cereals and Cereal Productsi
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744 15 Cereals and Cereal ProductsK
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16 Legumes16.1 ForewordRipe seeds o
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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
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758 16 LegumesTable 16.16. Destruct
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760 16 LegumesTable 16.21. Carbohyd
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762 16 LegumesTable 16.24. Fatty ac
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764 16 LegumesSaponins contribute t
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766 16 LegumesFig. 16.6. Soybean pr
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768 16 Legumesacid), heated (100
Page 814 and 815:
17 Vegetables and Vegetable Product
Page 816 and 817:
772 17 Vegetables and Vegetable Pro
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808 18 Fruits and Fruit ProductsTab
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820 18 Fruits and Fruit Productsint
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826 18 Fruits and Fruit Products(18
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830 18 Fruits and Fruit Productscya
Page 876 and 877:
832 18 Fruits and Fruit Productsis
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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:
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:
Page 904 and 905:
860 18 Fruits and Fruit Productsbev
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19 Sugars, Sugar Alcohols and Honey
Page 908 and 909:
864 19 Sugars, Sugar Alcohols and H
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20 Alcoholic BeveragesAlcoholic bev
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894 20 Alcoholic BeveragesTable 20.
Page 940 and 941:
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
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Page 952 and 953:
908 20 Alcoholic BeveragesFig. 20.4
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914 20 Alcoholic Beveragesto 50 ◦
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916 20 Alcoholic Beveragesthe insta
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918 20 Alcoholic Beveragesstability
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920 20 Alcoholic Beverageslimit is
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926 20 Alcoholic Beveragescentratio
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928 20 Alcoholic Beveragesthe spark
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932 20 Alcoholic BeveragesDuring di
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934 20 Alcoholic BeveragesIn the pr
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936 20 Alcoholic BeveragesAllasch,
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21 Coffee, Tea, Cocoa21.1 Coffee an
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940 21 Coffee, Tea, Cocoaclean flav
Page 986 and 987:
942 21 Coffee, Tea, Cocoachanges in
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944 21 Coffee, Tea, Cocoaand theoph
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946 21 Coffee, Tea, CocoaTable 21.1
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948 21 Coffee, Tea, Cocoa(21.4)Tabl
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950 21 Coffee, Tea, Cocoatemperatur
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952 21 Coffee, Tea, CocoaIndia and
Page 998 and 999:
954 21 Coffee, Tea, Cocoaof great i
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956 21 Coffee, Tea, Cocoathe peroxi
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958 21 Coffee, Tea, Cocoa21.2.7 Pac
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960 21 Coffee, Tea, Cocoapulp surro
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962 21 Coffee, Tea, Cocoatinesteras
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964 21 Coffee, Tea, Cocoa21.3.2.3.7
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966 21 Coffee, Tea, Cocoaand porous
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968 21 Coffee, Tea, CocoaTable 21.2
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970 21 Coffee, Tea, CocoaSchieberle
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972 22 Spices, Salt and VinegarTabl
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976 22 Spices, Salt and Vinegar22.1
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982 22 Spices, Salt and VinegarCont
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984 22 Spices, Salt and Vinegarprov
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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-,
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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,
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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
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2009_Book_FoodChemistry

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