Food/beverage matrices

In the same food/beverage matrices, the Ca source used for fortification of the system can significantly influence the amount of Ca that is bioavailable. A product s label generally states the amount of Ca added to a fortified product however, this is not always a good indicator of what the consumer can expect to be absorbed or bioavailable following... 

The chemistry of metal ions and their interactions with other molecules or ions in food/beverage matrices, in dietary supplements, and in the body itself, has great biological relevance. For decades now, Ca has been... 

High-resolution GC equipped with an appropriate detector is the most common analytical technique for determining the concentrations of 1,2-dibromoethane in air, water, wastewater, soil, leaded gasoline, and various foods (e.g., grains, grain-based foods, beverages, and fruits). The choice of a particular detector will depend on the nature of the sample matrix, the detection limit, and the cost of the analysis. Because volatile organic compounds in environmental samples may exist as complex mixtures or at very low concentrations, concentrations of these samples prior to quantification are... 

Commonly cited relative sweetness-intensity values are listed however, the concentration and the food or beverage matrix may greatly influence actual values. 

Several factors including variatiOTis in the dose, anthocyanin chemical composition in the different sources, food or beverage matrix or processing, age and gender of the individuals, and the analytical methodology used can have a huge effect on the bioavailabiUty and metabolism of anthocyanins. 

The release of aroma compounds into the gas phase above a food or beverage is primarily governed by the physicochemical properties of the corresponding food or beverage matrix. Extensive reviews of the effects of lipids [1-3], carbohydrates [4-5], and proteins [6-8] and various related changes in pH [9 11] and viscosity [12-13] on the rate and amount of aroma released have been previously published. Additionally, the relative importance of each of these parameters has been found to vary in relation to the physicochemical properties (functional group, log P, chain length, etc.) of the aroma compounds [14—15]. 

Mechanism of Action Abisphosphonate that binds to bone hydroxyapatite (part of the mineral matrix of bone) and inhibits osteoclast activity. Therapeutic Effect Reduces rate of bone f urnover and bone resorption, resulting in a net gain in bone mass. Pharmacokinetics Absorbed in the upper GI tract. Extent of absorption impaired by food or beverages (ofher than plain water). Rapidly binds to bone. Unabsorbed portion is eliminated in urine. Protein binding 90%. Half-life 10-60 hr. 

Adipic acid [124-04-9] - [ALKYD RESINS] (Vol 2) - [DICARBOXYLIC ACIDS] (Vol 8) - [FOOD ADDITIVES] (Vol 11) - (ELECTROCHEMICALPROCESSDTG - ORGANIC] (Vol 9) -barrier polymers from [BARRIERPOLYMERS] (Vol 3) -from cyclohexane [HYDROCARBONS - C1-C6] (Vol 13) -from cyclohexane [HYDROCARBON OXIDATION] (Vol 13) -from cyclohexanol [CYCLOHEXANOL AND CYCLOHEXANONE] (Vol 7) -as food additive [FOOD ADDITIVES] (Vol 11) -nylon from [POLYAMIDES - FIBERS] (Vol 19) -nylon-6,6 from [POLYAMIDES - GENERAL] (Vol 19) -nylon-6,6 from [POLYAMIDES - PLASTICS] (Vol 19) -m polyester production [COMPOSITE MATERIALS - POLYMER-MATRIX - THERMOSETS] (Vol 7) -m polyester resins [POLYESTERS, UNSATURATED] (Vol 19) -soda preservatives [CARBONATED BEVERAGES] (Vol 5)... 

General Aspects Sample preparation for speciation analyses of solid foods is not as straightforward as previously shown for water and beverages. Extraction, clean-up, and preconcentration can be required and the preservation of the identity and original distribution of the species in the analyzed matrix is no simple matter. In order to obtain acceptable recoveries, extractions are usually repeated several times (each time the supernatant solution is separated from the... 

Collision and reaction cell techniques have been used for many years in the study of organic and biological mass spectrometry, but only in the last few years in ICP-MS. The development of collision and reaction cells extended the capability of the technique by allowing the selective attenuation or removal of problematic spectral interferences. Today a variety of collision/reaction cells using various gasses (H2, He, CH4, NH3...) are available, virtually able to eliminate the problems associated with polyatomic interferences for most elements in food and beverage matrices. However, the simultaneous multi-element capability and maximum productivity of ICP-MS is partially reduced by the different CRC tuning conditions required to eliminate a specific interference in a specific matrix. 

The major problem in food analysis is the complexity of the matrices. For example, coffee has a complex matrix. Acids from coffee are important for the sensory quality of the coffee beverage. For every acid identification, it is necessary to perform an electrophoretic cleanup of all organic acids followed by the use of the GC-MS technique.34... 

Iodine fortification and keeping iodine stable in the food matrix has always been challenging for food and beverage formulation. These challenges include ... 

Much of the work in this area has been done in emulsions having a droplet size of more than 1 pm, and the application of submicron (nano) emulsions in encapsulation of oils and flavors is relatively new in the literature. Some works have been carried out to determine the influence of submicron emulsions produced by different emulsification methods on encapsulation efficiency and to investigate the encapsulated powder properties after SD for different emulsion droplet sizes and surfactants. The process has been referred to as nanoparticle encapsulation since a core material in nanosize range is encapsulated into a matrix of micron-sized powder particles (Jafari et al., 2008). This area of research is developing. Some patents were filed in the past describing microemulsion formulations applied to flavor protection (Chung et al., 1994 Chmiel et al., 1997) and applications in flavored carbonated beverages (Wolf and Havekotte, 1989). However, there is no clear evidence on how submicron or nanoemulsions can improve the encapsulation efficiency and stability of food flavors and oils into spray-dried powders. 

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