Onion production

Lee SU, Lee JH, Choi SH, Lee JS, Ohnisi-Kameyama M, Kozukue N, Levin CE and Friedman M. 2008. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products. J Agric Food Chem 56(18) 8541—8548. 

J.M. Sheneman, Survey of aerobic mesophilic bacteria in dehydrated onion products, J. Food Sci., 38 206 (1973). 

H. Heath, The microbiology of onion products. Food Flavg. Ingr. Proc. Packag., 5(1) 22 (1983). 

C7H6O4. Crystallizes with IH2O m.p. 199" C. It occurs in the free state in the onion and other plants is a constituent of one group of tannins, and is a product of the alkaline decomposition of resins. 

Commercial flavor enhancers for pet foods have become big business. Flavor enhancers, primarily so-called digests, provide high acceptance of pet foods and enable the pet to select one food over another. Commercial companies compete with flavors based on the types that pets like. However, owner objections minimize the use of some acceptabiUty enhancers such as some fish products, onions, and gadic. 

Eor the products under its jurisdiction, eg, meat and meat products, the United States Department of Agriculture (USD A) has requirements similar to those of the EDA. However, mustard and spices that impart color must always be listed separately onion and gadic powder may be listed simply as flavors. 

United States exports of spices in 1992 totaled 87.7 million up from 85.2 million in 1991 (Table 4). Dehydrated onion was the most important export spice product at 36.1 million followed by dehydrated gadic, 7.5 million capsicum peppers, 8.9 million black and white pepper, 5.8 million and prepared mustard products, 4.8 million. Canada, Japan, and Germany are the principal markets for United States spice exports. The production in the United States of temperate 2one spices is increa sing every year some of this output is exported as raw spice. 

Other synthetics with cost advantages and large volume productions are L-carvone [6485-40-17, the primary component in natural spearmint essence D-carvone [2244-16-8], the primary component in natural diU and caraway anethol [4180-23-8], in place of anise and fennel spices and smaller amounts of thymol [89-83-8] replacing thyme and disulfide synthetics for onion and gadic. AH of these synthetics must be labeled as artificial which may limit their use among consumers. 

The FDA appHes the Federal Food, Dmg and Cosmetic Act (3) to the spice iadustry and its products. The FDA has estabUshed a definition for spice which is somewhat general. It states, however, that vegetables such as onions, gadic, and celery are regarded as foods, not spices, even if dried. 

Dimethyl sulfoxide occurs widely at levels of <3 ppm. It has been isolated from spearmint oil, com, barley, malt, alfalfa, beets, cabbage, cucumbers, oats, onion, Swiss chard, tomatoes, raspberries, beer, coffee, milk, and tea (5). It is a common constituent of natural waters, and it occurs in seawater in the 2one of light penetration where it may represent a product of algal metaboHsm (6). Its occurrence in rainwater may result from oxidation of atmospheric dimethyl sulfide, which occurs as part of the natural transfer of sulfur of biological origin (7,8). 

W. J. Onions, Wool An Introduction to its Properties, Varieties, Uses and Production, Ernest Berm Ltd., London, 1962. 

In this paper, we analyze the methods of synthesizing multi-shell fullerene structures and try to gather some information about their formation mechanism. We also discuss some particularities of the energetics of onion-like graphitic particles. The understanding of the parameters involved would allow the development of efficient production procedures. 

Nishimura and coworkers57-59 studied the y-radiolysis of aqueous solutions of sulfoxide amino acids. Sulfoxide amino acids are the precursors of the flavors of onions (S-propyl-L-cysteine sulfoxide, S-methyl-L-cysteine sulfoxide and S-(l-propenyl)-L-cysteine sulfoxide) and garlic (S-allyl-L-cysteine sulfoxide). In studies on sprout inhibition of onion by /-irradiation it was found that the characteristic flavor of onions became milder. In the y-radiolysis of an aqueous solution of S-propyl-L-cysteine sulfoxide (PCSO)57,58 they identified as the main products alanine, cysteic acid, dipropyl disulfide and dipropyl sulfide. In the radiolysis of S-allyl-L-cysteine sulfoxide (ACSO) they found that the main products are S-allyl-L-cysteine, cysteic acid, cystine, allyl alcohol, propyl allyl sulfide and diallyl sulfide. The mechanisms of formation of the products were partly elucidated by the study of the radiolysis in the presence of N20 and Br- as eaq - and OH radicals scavengers, respectively. 

Structured laundry liquids are currently available in Europe and were recently introduced in the United States [50,51]. These products typically contain high levels of surfactants and builder salts, as well as enzymes and other additives. In the presence of high ionic strength, the combination of certain anionic and nonionic surfactants form lamellar liquid crystals. Under the microscope (electron microscope, freeze fracturing) these appear as round droplets with an onion-like, multilayered structure. Formation of these droplets or sperulites permits the incorporation of high levels of surfactants and builders in a pourable liquid form. Stability of the dispersion is enhanced by the addition of polymers that absorb onto the droplet surface to reduce aggregation. 

Mincing, cooking and maturing expose meat products to oxidative stress for a long time so that antioxidants added for lipid protection are slowly destroyed on storage. Onion juice is a powerful antioxidant in meat products, more efficient than garlic juice. Lipid hydroperoxides are reduced to inactive hydroxyl derivatives by reaction with sulphur compounds present in those juices. 

Baert, L., Uyttendaele, M., Vermeersch, M., Van Coillie, E., and Debevere, J. (2008b). Survival and transfer of murine norovirus 1, a surrogate for human noroviruses, during the production process of deep-frozen onions and spinach. /. Food Prot. 71,1590-1597. 

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