Foodstuffs apple

Higgs, S. J. 1974. An investigation into the flow behaviour of complex non-Newtonian foodstuffs. J. Phys. D Appl. Phys. 7 1184-1191. 

Third International IUPAC Symposium on Mycotoxins in Foodstuffs, 1976 Pure and Appl. Chem. 49, 1703 (1977)... 

Mazurkiewicz, J., Zaleska, H., and Zaptotny, J., Studies in carbohydrate based glues and thickeners for foodstuffs. Part I. Glucose-sucrose-apple pectin ternary systems, Starch/Staerke, 45, 175, 1993. 

The assoeiation of fungi with mammalian diseases came to the fore in 1960 with the diseovery of the aflatoxins (1.36). The death of turkeys from liver damage having been fed on groundnuts eontaminated with Aspergillus flavus led to the isolation of the highly carcinogenic aflatoxins. These developments are discussed in Chapter 9. It led to the awareness of the potential human health hazards from microbial metabolites and the implications of the presence of other mycotoxins in foodstuffs such as patulin in apple juice and the tri-chothecenes on corn. The development of analytical methods for the detection of mycotoxins has become an important aspect of food science. 

Table 13.3 includes the energy value of common foodstuffs, since these can be thought of as human fuel . If 1 g of apple were completely burned in a flame, it would give out about 2 kJ of heat energy. Energy is also produced when foods are digested in the body, but there are three important differences between the breakdown of foodstuffs (more properly called food metabolism) and the burning of a fuel in a flame ... 

Usually complex mixtures of secondary products influence man s choice of food. In some cases, however, the characteristic flavor is dominated by one main component only, as with apple, peach, or coconut. In Table 77 some secondary products are compiled which make foodstuffs and beverages attractive to humans. This list shows that there is no simple relationship between the chemical structures and the taste or flavor of the compounds given. Small changes in chemistry may alter these properties completely (cf. for instance the chemical structures of the flavoring principles of peach and coconut). 

B.Ratner, S.Untracht and C.Collins-Williams, Allergenicity of Modified and Processed Foodstuffs. 1. The Use of a Dual Ingestion Passive Transfer Test to Determine the Allergenicity of Foodstuffs in Man, Int. Archs Allergy appl. Immun. 4, 421 to 424 (1953). 

Leroy and Michaux found that sheep digested a high proportion of the pectic substances included in such foodstuffs as apple pulp, sugar beet pulp, hay, and straw. It was found that a sheep feeding on hay consumed from 75 to 102 g. daily of pectic substances (Michaux). The proportion of pectic acid to pectin is high in apple and sugar beet pulp, the ratio being... 

This method is suitable for potatoes, tomatoes and apples but could obviously be applied to other foodstuffs. In the case of apples and potatoes, the residues to be determined will in most cases be concentrated in the skin or outer layers. Samples of apples and potatoes are therefore coarsely peeled and the thick peel chopped to provide material for analysis. Mercury residues in tomatoes tend to be distributed more evenly in the fruit. Five grams of chopped peel of apples or potatoes, or 5g of the macerated fruit in the case of tomatoes, are macerated with a mixture of 10ml of propan-2-ol and 5ml of alkaline cysteine hydrochloride solution (1% aqueous solution adjusted to pH 8.0 by the addition of 5N... 

Hirayama and Maruyama (32) reported the HPLC measurement of a small amount of nicotinic acid in foodstuffs such as rice vinegar, crane vinegar, strawberry jam, orange jam, and apple jam. This method is applicable for variety of foods and performs excellent. The detection limit of nicotinic acid is about 0.01 mg/100 g food. A chromatogram is shown in Figure 9. The other HPLC methods for analysis of nicotinic acid are summarized in Table 3. 

For most of human history, acetic acid, in the form of vinegar, has been made by acetic acid bacteria of the genus Acetobacter. Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include apple cider, wine, and fermented grain, malt, rice, or potato mashes. The overall chemical reaction facilitated by these bacteria is ... 

Torula yeast Torulopsis utilis) is a hardy type of yeast that can be propagated on a variety of substrates, such as press liquor obtained during the manufacture of dried citrus pulp, molasses, sulphite waste liquor from the paper industry, saccharified wood (both hexoses and pentoses can be used), and fruit wastes such as coffee beans, apples, etc. While brewers yeast is truly a by-product food, torula yeast is cultured specifically as a foodstuff for man and animals. 

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