Download Food Science and Technology: New Research by Lorenzo V. Greco, Marco N. Bruno PDF
By Lorenzo V. Greco, Marco N. Bruno
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Details
482 pages
Publisher: Nova technological know-how Pub Inc (August 2008)
Language: English
ISBN-10: 1604567155
ISBN-13: 978-1604567151
Book Description
Food scientists and meals technologists learn the actual, microbiological, and chemical make-up of foodstuff. counting on their quarter of specialisation, meals scientists may perhaps boost how one can approach, guard, package deal, or shop nutrition, in response to and executive standards and laws. shoppers seldom consider the monstrous array of meals and the learn and improvement that has ended in the skill to bring tasty, nutritious, secure, and handy meals. This publication presents innovative study during this field.
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Extra resources for Food Science and Technology: New Research
Sample text
Common flavonol aglycones are listed in Table 1. They have a 3-hydroxy group (Figure 1) and are usually found in their glycoside form in fruits, vegetables, spices and herbs [2,4,6,34-43,51,67]. e. at 15-30 mg /kg (fresh weight) [1,2, 40]. The concentration of flavonols (and flavones, flavanones, flavan-3-ols, and anthocyanidins), as aglycones, in 59 US fruits, nut and vegetables has been reported [17]. These data have been incorporated, as a supplemental database, in the USDA National Nutrient Database for Standard Reference (16).
D) 26 m AU 120 2 8 Cranberry extract 100 80 60 40 3 20 5 4 6 7 10 9 11 12 a 14 0 20 22 24 26 28 30 32 Figure 9. Chromatograms (350 nm) of the extracts of: A) cashew apples, B) cashew apples and cranberries (combined), and C) cranberries. Peaks were identified as: a=quercetin 3-O-6”acetylgalactoside, 2=myricetin 3-O-galactoside, 3=myricetin 3-O-glucoside, 4=myricetin 3-Oxylopyranoside, 5=myricetin 3-O-arabinopyranoside, 6=myricetin 3-O-arabinofuranoside, 7=myricetin 3-O-rhamnoside, 8=quercetin 3-O-galactoside, 9=quercetin 3-O-glucoside, 10=quercetin 3-Oxylopyranoside, 11=quercetin 3-O-arabinopyranoside, 12=quercetin 3-O-arabinofuranoside, 13=kaempferol 3-O-glucoside, and 14=quercetin 3-O-rhamnoside.
This was a sufficient volume for a full analysis including hydrolysis. Some plant phenolic compounds are unstable in acidic or basic solutions or when heated. Consequently, the extraction was carried out at room temperature (less than 35 °C), without addition of any acid and base. The sample analysis was completed in less than 24 h after the extracts were prepared [67]. If repeat analyses were anticipated, the extract was stored in a freezer at -80 ºC or the sample was analyzed using a new extraction.