摘要:

Uptake of lead and cadmium by plants and animals, and factors affecting the contents of lead and cadmium in foods are discussed. Data on concentration of lead and cadmium in foods and diets presented in recent studies have been collected and evaluated. Trends of lead and cadmium contents in foods and diets are discussed.

ISSN:8755-9129    

DOI:10.1080/87559129609541067

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Declining per capita consumption of boiled rice in Asia has accelerated national research and development on rice processed products to help maintain rice consumption levels. The processing of rice and the eating quality of the product are influenced by a number of functional properties which derive from the rice composition. The ratio of amylose to amylopectin in starch as indexed by apparent amylose content (AC) of milled rice is the chief influence on processing and eating quality. It correlates negatively with taste panel scores for cohesiveness, tenderness, and gloss of boiled rice. Most tropical nonwaxy varieties have ACs of 20% or higher. Japanese and Koreans prefer low‐AC rice (16%), while Filipinos, Indonesians, Malaysians, and Thais prefer 18–22% AC rices. Processed rice products were surveyed, with emphasis on Asia. Waxy rices are used in desserts, cakes, and sauces, low‐AC rices in baby foods and breakfast cereals, intermediate‐AC rices in canned soups and fermented rice cakes, and high‐AC rices in rice noodles.

ISSN:8755-9129    

DOI:10.1080/87559129609541068

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

The identification of oak lactone(s) has led to numerous studies in an attempt to better understand their formation and contribution to overall alcoholic beverage flavor. This review is an attempt to report on and evaluate the 25 years of literature that has accumulated in the area. Special emphasis is placed on oak lactone occurrence, formation, synthesis, and sensory properties.

ISSN:8755-9129    

DOI:10.1080/87559129609541069

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Solid‐phase extraction (SPE) is a rapid and sensitive sample preparation technique whose use has increased considerably within the last decade. This emerging technology has successfully replaced many tedious conventional methods of isolation and extraction of various chemicals in food, environmental, pharmaceutical, and biological samples. Sample preparation and concentration via SPE can be achieved in a one‐step extraction, and the methodology is appropriate for isolating trace amounts of chemical compounds from complex matrices. This paper gives an overview on the use of SPE as a sample preparation tool for the isolation of flavor compounds and chemical residues in food. Applying SPE in the areas of food science and agriculture will be valuable in assuring the safety and quality of our food products.

ISSN:8755-9129    

DOI:10.1080/87559129609541070

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129609541071

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129609541066

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor