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Hydrolysis of p -nitrophenyl β- d -glucopyranoside (NPG) in borate buffer, pH 11.0, has been investigated as a potential chemical time-temperature integrator (TTI) reaction. The yellow nitrophenolate ion produced on hydrolysis was shown to be highly stable and to follow first order kinetics of...
Polyphenol oxidase (PPO, EC 220.127.116.11) from litchi peel was partially purified by ammonium sulfate fractionation and gel filtration, and a 16-fold purification of PPO achieved. The use of 10 mmol litre −1 glutathione and 100 mmol litre −1 citric acid was found to give good control of the...
This work reviews the literature on the compositional data of vegetable fats used or proposed as alternatives to cocoa butter in chocolate and confectionery products. Cocoa butter is the only continuous phase in chocolate, thus responsible for the dispersion of all other constituents and for the...
This paper describes a flow injection manifold with a colourimetric detection system that enables the determination of iron and copper in different types of milks, namely cow milk and infant formula powdered milks. The methodology used is based on the formation of coloured complexes produced by...
This work reviews the literature on analytical methods suitable for the detection, identification and determination of foreign fats in cocoa butter and chocolate. Most methods are based on chromatography, analysing either the fatty acids, triglyceride or the fractions of the unsaponifiables...
This study, using vitamin C (ascorbic acid) as ‘marker’, allowed a direct comparison of the nutritional quality of fresh vegetables at various stages of distribution and storage, with the same vegetable commercially quick-frozen and stored deep frozen for up to 12 months. The nutrient status...
The natural occurrence of the sex steroid hormones progesterone, testosterone, 17β-estradiol and estrone in food was investigated in a survey of the German market basket. The main metabolic precursors, intermediates and metabolites (pregnenolone, androstenedione, hydroxyprogesterone,...
Amino acid composition and in vitro protein digestibility of cooked chickpea were determined and compared to raw chickpea seeds. Heat treatment produced a decrease of methionine, cysteine, lysine, arginine, tyrosine and leucine, the highest reductions being in cysteine (15%) and lysine (13.2%)....
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