摘要:

The state of the art in research on chirality and odor is presented, with special emphasis on synthetic and analytical methods. The syntheses of 1‐octen‐3‐ol enantiomers, of chiral alkan‐2‐yl esters, of “whisky lactone,” and of chiral sulfur compounds, known as characteristic components of the yellow passion fruit, are reviewed. It is demonstrated that optically pure stereoisomers exhibit their own, specific sensory characteristics. Therefore, stereoisomers of very high enantiomeric excess (ee) must be achieved for valid evaluations of their structure‐function relationships. Analytical methods for stereodifferentiation of chiral flavor compounds and recent developments in biotechnology are discussed.

ISSN:8755-9129    

DOI:10.1080/87559128809540820

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

Quality assurance of aseptic packaging should cover all factors from plant design up to the distribution of the products. To assure the sterility of the product there is a need for microbiological rapid methods besides the traditional microbiological methods. But before these methods can be applied, much investigation is needed. Furthermore, there is a need for nondestructive methods for on‐line detection of the package integrity and for controlling the quality of the product after preincubation.

ISSN:8755-9129    

DOI:10.1080/87559128809540821

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

Microbiological quality of spices is described. The effects of different treatment (extraction, fumigation, ionizing radiation) are discussed. The advantage of microbiological decontamination by inadiation is described. The safety, legislative status, and commercialization of irradiated spices are discussed.

ISSN:8755-9129    

DOI:10.1080/87559128809540822

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

Up to 25% of the total protein in green leaves consists of a single molecular species, the enzyme ribulose bisphosphate carboxylase/oxygenase (rubisco). In C3plants rubisco molecules are found densely packed within chloroplast stroma at concentrations up to 300 mg/mL. The oligomeric protein (MW 550,000) is composed of eight large and eight small subunits which combine to form a compact, nearly spherical molecule. Rubisco is easily purified from leaf extracts in the laboratory but, as yet, there is no simple, economical method for isolating large (kilogram) quantities of the plant enzyme. The protein appears to have potential as an ingredient in animal and/or human foods. Highly purified rubisco is a tasteless, odorless, white powder with a nutritive value reported to be equal to or superior to that of other food proteins. Rubisco also possesses some desirable functional properties which might enable food processors to successfully incorporate the protein into a number of different food systems. However, much further research is needed before rubisco becomes an acceptable substitute for other animal or plant proteins.

ISSN:8755-9129    

DOI:10.1080/87559128809540823

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128809540824

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128809540825

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128809540819

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor