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Download Freshness and Shelf Life of Foods by Keith R. Cadwallader and Hugo Weenen (Eds.) PDF

By Keith R. Cadwallader and Hugo Weenen (Eds.)

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Electrophoretic separations were carried out on Xcell II Mini-Cell on 8cm χ 8cm χ 1mm, 10-well polyacrylamide pre-cast gels. Novex Tris-glycine buffer system was native gel electrophoresis. Isoelectric fcosing (pH 3-10) buffers were used with IEF gels for isoelectric focusing. Protein separations were performed according to the manufacturer's instructions (Novel Experimental Technology, San Diego, California). 5% w/v glacial acetic acid) for 5 min after which H 0 (3 m L of 30% v/v H 0 ) was added.

1982,4, 157-164. 17. G. ; Elsevier: Amsterdam, The Netherlands, 1993; pp 1-20. ch002 41 18. Stollman, U . M . ; Elsevier: Amsterdam, The Netherlands, 1986, pp 293-301. 19. G. ; Ingelin, M . E . ; Elsevier: Amsterdam, The Netherlands, 1993; pp 1143-1197. 20. Mermelstein, N . H . Food Technol. 2001, 55(2), 64-67. 21. IFT. Food Technol. 2001, 55(2), 66. 22. Cardello, A . V . ; Thomson, D . M . H . ; Blackie Academic: London, 1994, pp 253-297. 23. V. Food Qual. Pref. 1995, 6, 163-170. 24. Cardello, A .

Unstable" compounds, as defined here, would include very volatile compounds since these compounds would be lost from the food system by evaporation. Hydrogen sulfide or acetaldehyde, for example, is very readily lost from foods during storage. g. g. diacetyl) and others (such as 2-acetyl-l-pyrroline (5,6) or citral in acidic beverages, (IS)). There is substantial information in the literature showing the loss of these types of aroma compounds during the storage of foods or model systems. These compounds very often include highly odor active or characterizing compounds.

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