Instrumental analysis of food, Volume 2

Front Cover......Page 1
Instrumental Analysis of Foods: Recent Progress\r......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Contributors......Page 10
Preface......Page 16
Contents of Volume 1......Page 18
CHAPTER 1. FOOD SAFETY: INTERFACE BETWEEN LEGAL REQUIREMENTS AND ANALYTICAL POSSIBILITIES......Page 22
REFERENCES......Page 38
I. INTRODUCTION......Page 42
II. RESULTS AND DISCUSSIONS......Page 43
REFERENCES......Page 46
I. INTRODUCTION......Page 48
II. RESULTS AND DISCUSSIONS......Page 49
I. INTRODUCTION......Page 54
II. RESULTS AND DISCUSSIONS......Page 55
REFERENCES......Page 59
I. INTRODUCTION......Page 62
II. EXPERIMENTAL......Page 63
III. RESULTS AND DISCUSSION......Page 65
IV. CONCLUSION......Page 70
REFERENCES......Page 71
II. INTRODUCTION......Page 72
III. LITERATURE REVIEW......Page 74
IV. EXPERIMENTAL PROCEDURES......Page 91
VI. BIBLIOGRAPHY......Page 110
I. INTRODUCTION......Page 114
II. EXPERIMENTAL......Page 115
III. RESULTS AND DISCUSSION......Page 116
IV. SUMMARY......Page 136
REFERENCES......Page 137
CHAPTER 8. VOLATILE COMPONENTS MODIFICATIONS DURING HEAT TREATMENT OF FRUIT JUICES......Page 140
I. INTRODUCTION......Page 141
II. EXPERIMENTAL......Page 142
III. RESULTS......Page 144
REFERENCES......Page 155
I. INTRODUCTION......Page 158
II. DEVELOPMENT OF ANALYTICAL METHODS......Page 159
IV. MOST RECENT DEVELOPMENT......Page 164
REFERENCES......Page 169
I. INTRODUCTION......Page 170
II. ORANGE JUICE......Page 171
III. WATER EXTRACTION OF SOLUBLE ORANGE SOLIDS......Page 176
IV. ORANGE JUICE ADDITIVES......Page 179
V. ORANGE DRINKS......Page 181
REFERENCES......Page 184
CHAPTER 11. FLAVOR CHARACTERISTICS OF THE COMPONENTS OF ORANGE BLOSSOM CITRUS AURANTIUM......Page 186
REFERENCES......Page 193
I. INTRODUCTION......Page 194
II. EXPERIMENTAL......Page 195
III. RESULTS AND DISCUSSION......Page 197
V. ACKNOWLEDGMENTS......Page 206
VI. REFERENCES......Page 207
I. INTRODUCTION......Page 208
II. EXPERIMENTAL......Page 209
III. RESULTS AND DISCUSSION......Page 211
ACKNOWLEDGMENTS......Page 215
REFERENCES......Page 216
INTRODUCTION......Page 218
THIN AND THICK BOILING STARCHES......Page 219
EXTRUSION COOKING OF HIGH VISCOSITY, THICK AND THIN BOILING STARCHES......Page 220
DRUM DRIED PREGELATINIZED STARCHES AS COMPARED TO EXTRUSION COOKED PREGELATINIZED STARCHES......Page 224
CONCLUSION......Page 229
I. INTRODUCTION......Page 230
II. MECHANICAL PROPERTIES OF SOYBEAN PROTEIN CURDS AND THEIR MICROSTRUCTURE......Page 231
III. GELS FROM WHEY PROTEIN CONCENTRATES......Page 232
IV. DISCUSSION ON THE RHEOLOGICAL PROPERTIES OF PROTEIN GELS AND THEIR MICROSTRUCTURE, BASED ON THEIR MOLECULAR BEHAVIOR......Page 235
V. SOME PROBLEMS ENCOUNTERED WITH THE OBSERVATION OF MICROSTRUCTURE THOUGH SEM......Page 236
VI. CONCLUSIVE REMARKS......Page 238
REFERENCES......Page 239
Abstract......Page 240
Experimental......Page 241
Results......Page 243
Discussion......Page 251
REFERENCES......Page 255
II. INTRODUCTION......Page 258
III. MATERIALS AND METHODS......Page 259
IV. RESULTS AND DISCUSSION......Page 260
REFERENCES......Page 262
CHAPTER 18. BOVINE, CAPRINE, AND HUMAN MILK XANTHINE OXIDASES: ISOLATION, PURIFICATION, AND CHARACTERIZATION......Page 264
INTRODUCTION......Page 265
I. BOVINE MILK XANTHINE OXIDASE......Page 270
II. CAPRINE MILK XANTHINE OXIDASE......Page 289
III. HUMAN MILK XANTHINE OXIDASE......Page 300
IV. CONCLUSION......Page 317
REFERENCES......Page 319
CHAPTER 19. INTRODUCTION TO WINES AND SPIRITS SECTION......Page 326
I. INTRODUCTION......Page 328
II. ANALYSIS OF VOLATILE COMPOUNDS......Page 329
III. NON-VOLATILE COMPOUNDS......Page 335
REFERENCES......Page 341
I. INTRODUCTION......Page 344
II. EXPERIMENTAL......Page 346
III. RESULTS AND DISCUSSION......Page 349
REFERENCES......Page 354
1. INTRODUCTION......Page 356
II. MATERIALS AND METHODS......Page 357
III. RESULTS AND DISCUSSION......Page 363
V. ACKNOWLEDGEMENT......Page 371
VI. REFERENCES......Page 376
INTRODUCTION......Page 378
MATERIAL AND METHODS......Page 380
RESULTS AND DISCUSSION......Page 381
BIBLIOGRAPHY......Page 394
I. INTRODUCTION......Page 396
II. FLAVORS OF AGED SAKE......Page 400
III. AN OFF-FLAVOR COMPOUND, DIMETHYL SULFIDE , IN SAKE BREWED WITH OLD RICE......Page 410
REFERENCES......Page 415
I . INTRODUCTION......Page 418
II. EXPERIMENTAL......Page 419
III. RESULTS AND DISCUSSION......Page 420
IV CONCLUSION......Page 427
References......Page 428
I. INTRODUCTION......Page 430
II. ANALYTICAL PROCEDURES......Page 433
III. PREDICTIVE EVALUATION OF WINES QUALITY......Page 448
IV. CONCLUSION......Page 451
V. REFERENCES......Page 454
CHAPTER 27. CAPILLARY-CHROMATOGRAPHIC INVESTIGATIONS ON VARIOUS GRAPE VARIETIES......Page 456
References......Page 473
II. GENERAL DISCUSSION......Page 476
REFERENCES......Page 482
I. INTRODUCTION......Page 484
III. RESULTS AND DISCUSSION......Page 485
V. REFERENCES......Page 497
I. INTRODUCTION......Page 500
III. ASSESSMENT OF GLUTEN STRENGTH......Page 501
IV. ASSESSMENT OF STARCH BEHAVIOR - ENZYMATIC ACTIVITY......Page 505
V. INSTRUMENTAL METHODS FOR PREDICTION OF BREAD QUALITY......Page 508
VI. CONCLUSIONS......Page 510
REFERENCES......Page 511
SUMMARY......Page 514
INTRODUCTION......Page 515
EXPERIMENTAL......Page 516
RESULTS AND DISCUSSION......Page 519
REFERENCES......Page 538
SUMMARY......Page 540
MATERIALS AND METHODS......Page 541
RESULTS AND DISCUSSION......Page 543
REFERENCES......Page 552
INDEX......Page 556