Food Chemistry

FIGURE 2.3 Chemical space of three databases obtained by principal component analysis of six (scaled) physicochemical properties. The first two principal components (PCI and PC2) plotted here account for 77.2% of the variance (A) three databases superimposed (B) 1216 compounds from the Distributed Structure-Searchable Toxicity (DSSTox ) (C) 92 nutraceuticals (O) and (D) 1490 drugs from DrugBank ( ). [Pg.41]

Karina Martinez-Mayorga and Jose L. Medina-Franco [Pg.42]

TABLE 2.3 Summary of the distribution of the six physicochemical properties used to compare DSSTox, nutraceuticals, and drug databases [Pg.42]

These are some examples of the analysis that can be performed for three representative datasets in Table 2.2. Similar analysis using these or other molecular representations can be conducted for other databases. In fact, a comparison of the collection of drugs analyzed here with natural products and compounds obtained from PubChem has been published elsewhere (Singh et ah, 2009). [Pg.43]

PHARMACOPHORE MODELING, MOLECULAR DOCKING, AND QSAR IN FOOD OR FOOD-RELATED COMPONENTS [Pg.43]

L. H. Meyer, Food Chemistry, Reinhold PubUshing Corp., New York, 1960, pp. US—211. [Pg.528]

Institute of Analytical Chemistry and Food Chemistry, Vienna University Waehringer Strasse 38, A-1090 Vienna, Austria E-mail Peter Lieberzeit univie.ac. at... [Pg.298]

The methods of analysis of polymer additives and chemicals, such as hydrocarbons, alcohols, etc., are not only restricted to the field of polymer chemistry but can also be applied for the analysis of such materials in the field of food chemistry. In addition, the analysis of polyaromatic hydrocarbons in edible oils has been of extreme importance. Polymeric packaging materials that are intended for food-contact use may contain certain additives that can migrate into the food products which are actually packaged in such products. The amounts of the additives that are permitted to migrate into food samples are controlled by government agencies in order to show... [Pg.305]

Nahrungsmittel, n. food, foodstuff pi. provisions. -chemie, /. food chemistry, -chemi-ker, m. food chemist, -f schung, /. food adulteration, -kunde, /. (science of) nutrition. -untersuchung, /. examination or investigation of food food research- -verfal-schung, /. food adulteration. [Pg.312]

With SC-CO2 high solubilities can be attained by increasing the pressure, and reactions can be carried out over a wide range of temperatures, pressures and densities. SC-CO2 is readily available, nontoxic, nonflammable, chemically inert under many conditions, inexpensive, environmentally acceptable and easy to remove and recycle. It has received considerable attention as a reaction medium for organic synthesis [77d, 80] as well as in some large-scale extraction processes in food chemistry [81], The Diels-Alder reaction in SC-CO2 has been investigated quite thoroughly. [Pg.286]

Ishizaka T, Suzuki T, Salto Y (1989) Metabolism of dibutyltin dichloride in male rats. Journal of Agricultural and Food Chemistry, 37 1096-1101. [Pg.47]

Reactivity of Bovine Whey Proteins, Peptides, and Amino Acids toward Triplet Riboflavin as Studied by Laser Flash Photolysis. Journal of Agricultural and Food Chemistry, Vol. 52, No. 21, (October 2004), pp. 6602-6606, ISSN 0021-8561. [Pg.20]

Gliszczyhska-Swigl, A. (2006). Antioxidant activity of water soluble vitamins in the TEAC (trolox equivalent antioxidant capacity) and the FRAP (ferric reducing antioxidant power) assays. Food Chemistry, Vol.96, No.l, (May 2006), pp. 131-136, ISSN 0308-8146. [Pg.21]

Erbs, M., Hoerger, C.C., Hartmaim, N. and Bucheli, T.D. (2007). Quantification of six phytoestrogens at the nanogram per liter level in aqueous environmental samples using C-13(3)-labeled internal standards. Journal of Agricultural and Food Chemistry 55, 8339-8345. [Pg.346]

Hill, B.D. and Schaalje, G.B. (1985). A two compartment model for the dissipation of delta-methrin in soil. Journal of Agriculture and Food Chemistry 33, 1001-1006. [Pg.352]

Department of Food Chemistry, Faculty of Agriculture, Tohoku University, Tsutsumidori Amamiya, Sendai 980, Japan... [Pg.120]

ANDREASEN M F, CHRISTENSEN L p, MEYER A s, HANSEN A (2000) Content of phenoHc acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties,VoMr a/ of Agricultural and Food Chemistry, 48, 2837-42. [Pg.295]

ARTS I c w, HOLLMAN p c H (1998) Optimization of a quantitative method for the determination of catechins in fruits and legumes, Journal of Agricultural and Food Chemistry, 46, 5156-62. [Pg.295]

KRISTENSEN D, krOger-ohlsen m V and SKIBSTED L H (2002) Radical formation in dairy products Prediction of oxidative stability based on electron spin resonance spectroscopy, in Morello M J, Shahidi F Ho CT Free Radicals in Food, Chemistry, Nutrition and Health Effects, ACS Symposium Series 807, Washington D C, 114-25. [Pg.343]

M.L. Andersen, R. Kragh Lauridsen and L.H. Skibsted Food Chemistry Department of Dairy and Food Science... [Pg.398]

Wong, D.W.S., Colorants, in Mechanism and Theory in Food Chemistry, Avi Publishing, Westport, CT, 1989. [Pg.68]

Francis, F.J., Pigments and other colorants, in Food Chemistry, 2nd ed., Fennema, O.R., Ed., Marcel Dekker, New York, 1985. [Pg.598]

Wageningen Agricultural University, Department of Food Chemistry, Bomenweg 2, 6703 HD Wageningen, The Netherlands, fax +31 317 484893... [Pg.263]

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