摘要:

The desirable and nondesirable volatile and nonvolatile flavor compounds identified in raw and processed potato products are discussed relative to their occurrence, formation, and control.

ISSN:8755-9129    

DOI:10.1080/87559129409540984

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

摘要:

Since times immemorial, colors in the living world have always fascinated and amazed humans and left them wonderstruck; the present study has also been inspired by their provocative and conspicuous nature. The structural colors, wherein a variety of optical properties emerge as a result of the physical nature of the surface of the tissue, are, however, excluded from the present review. To give a brief account, two predominant structural colors encountered in the biological systems are Tyndall blue colors and iridescent colors. The former are produced as a result of light scattering by very small particles, examples being the color of human eyes and feathers of many birds. The iridescent colors result from interference with light by thin films or laminations, and examples of such colors are abundant in the animal kingdom, in birds, insects, and fishes. It should be noted that no pigment per se is extractable in either of the structural colors discussed. For a detailed account, the readers may refer to Fox (1). The present review deals with pigments or biochromes, the chemical compounds absorbing specific wavelengths of visible light. A broad spectrum of pigments produced in the biological systems are reviewed in relation to their distribution and occurrence in the living world as well as the types, functions, and applications of the pigments in industry and aquaculture. In the last part, attention is focused on the mechanisms of their biosynthesis.

ISSN:8755-9129    

DOI:10.1080/87559129409540985

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

摘要:

Sorbic acid and its potassium and calcium salts are used as preservatives in a large number of foods, feeds, Pharmaceuticals, and cosmetics. In the dry and crystalline state, sorbic acid is stable and no degradation occurs even if stored at room temperature for a long time. However, in solutions and in foods, it undergoes autoxidation during storage, forming carbonyls and other compounds. Many factors (e.g., pH, temperature, packaging, water activity, and composition of food) influence its stability. Degradation of sorbic acid is associated with development of browning in foods. Acetaldehyde and /3‐carboxylacrolein have been reported to be the major degradation products of sorbic acid in aqueous solutions. β‐Carboxylacrolein is found to be responsible for sorbate‐induced browning in foods as it reacts with amino acids and proteins to form brown pigments. Since sorbic acid mainly degrades by autoxidation, deoxygenation and vacuum packaging in oxygen impermeable films or laminates have been suggested to reduce its degradation and ensure adequate shelf‐life of sorbate‐preserved foods.

ISSN:8755-9129    

DOI:10.1080/87559129409540986

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

摘要:

A large number of studies have been carried out to determine the efficacy of sorbates in extending the shelf‐life of fish and fish products. The results of these studies indicate that sorbates in combination with other compounds or techniques inhibit the growth of microorganisms including some potential pathogens in these products, thereby extending their shelf‐life. Sorbates retarded the chemical changes occurring in fish during storage and inhibited the formation of trimethylamine and other chemicals responsible for fish spoilage. Sorbates prevented the development of off‐odors in fish and fish products by preventing oxidation in them. The acceptability scores of sorbate‐treated products were higher as compared to untreated control samples. In short, studies conducted on the use of sorbates in fish and fish products suggest that sorbates in combination with other compounds or techniques can be used as an effective preservative for extending the shelf‐life of fish products.

ISSN:8755-9129    

DOI:10.1080/87559129409540987

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129409540988

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129409540989

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129409540983

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor