Download Dictionary of Food Compounds: Additives, Flavors, and by Shmuel Yannai PDF

By Shmuel Yannai

The Dictionary of foodstuff Compounds with CD-ROM: ingredients, Flavors, and parts presents finished info on 30,000 compounds present in foodstuff, including:

NATURAL foodstuff CONSTITUENTS
Lipids
Proteins
Carbohydrates
Fatty acids
Flavonoids
Alkaloids

FOOD ADDITIVES
Colorants
Preservatives
Antioxidants
Flavors

FOOD CONTAMINANTS
Mycotoxins

NUTRACEUTICALS
Probiotics
Dietary Supplements
Vitamins

Show description

Read Online or Download Dictionary of Food Compounds: Additives, Flavors, and Ingredients PDF

Best food science books

The International Meat Trade

Because the first pioneering refrigerated ships effectively landed their cargoes of frozen meat from South the United States, Australia and New Zealand in Britain and France within the 1870s and Eighties, the overseas alternate in meat has grown vastly. even supposing a lot of the beef is now chilled instead of frozen the yearly international industry can now be measured in billions.

Chemical and functional properties of food lipids

In keeping with years of educational and business study by means of a global panel of specialists, Chemical, organic, and sensible houses of meals Lipids, moment variation presents a concise, but well-documented presentation of the present nation of information on lipids. less than the editorial information of worldwide well-known meals scientists Zdzisław E.

Improving Import Food Safety

Foodstuff defense has been a world obstacle for a few years. whereas worldwide sourcing of meals and materials presents nice chance for sort and variety of cultural items, there are major dangers. courses that keep an eye on nutrients security and caliber in nations world wide differ of their scope and effectiveness, with many being underfunded.

Chemistry and Technology of Yoghurt Fermentation

This short stories the chemistry at the back of the creation of yoghurt via acidification of milk. It quantifies the adjustments in actual and chemical homes of yoghurt in the course of fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). it's been came across that this symbiosis has an optimum improvement at a temperature of ca.

Additional info for Dictionary of Food Compounds: Additives, Flavors, and Ingredients

Example text

EtOH). Mp 196-1978. 4 in CHCl3). 5 in EtOH). (-)-form [15298-37-0] Cryst. (EtOH). Mp 196-1978. 1 (CHCl3). 5 in EtOH). (/9)-form [37791-13-2] Alkaloid from the leaves of Aegle marmelos (bael). Cryst. (EtOH/EtOAc). Mp 1768 (173-1758). Ac: Plates (EtOAc). Mp 1248. Dihydro: Plates (EtOH/EtOAc). Mp 1408. Me ether: [70546-93-9] N-[2-Methoxy-2(4-methoxyphenyl)ethyl]cinnamide. 38 Isol. from Aegle marmelos (bael). Cryst. (C6H6/hexane). Mp 1358. Artifact. Et ether: [70546-94-0] N-[2-Ethoxy-2-(4methoxyphenyl)ethyl]cinnamide.

D. C. C. , Synth. Commun. -C. , Planta Med. , 2001, 67, 776-778 (glucoside) A-63 [36695-19-9] 6-Acetyl-5-hydroxy-4-methylcoumarin. 112 Present in cooked apple, morello cherry, wine grapes, peach, strawberry, plum, rabbiteye blueberry, asparagus, kohlrabi, baked potato, pineapple, bread products, rice, yoghurt, wines, soybean, black tea and calamus (European origin). Contributes to aroma of many foods and beverages. Used in flavour compositions. Liq. or cryst. with sweet balsamic odour. Mp 338. Bp 1738 Bp10 678.

1990, 38, 2151 (struct) Adenine, JAN, USAN Á / Adlupone A-122 Adenine, JAN, USAN A-122 [73-24-5] 1H-Purin-6-amine, 9CI. 6-Aminopurine. B. , Biochim. Biophys. Acta , 1966, 113, 620 (occur) Krauss, G. , J. Chromatogr. H. , FEBS Lett. H. 128 9H -form is favoured in free base. CAS refers mainly to 1H struct. which is not in reality a favoured tautomer. Widespread throughout animal and plant tissue, purine components of DNA, RNA, and coenzymes. Vitamin. Needles + 3H2O (H2O). ) dec. 83 (258). -Exp.

Download PDF sample

Rated 4.49 of 5 – based on 9 votes