Salamy

Zemplen helped his students in many ways. I remember an occasion in the difficult postwar period. The production of the famous Hungarian salami, interrupted by the war, was just in the process of being restarted for export. The manufacturer wanted a supportive analysis from the well-known professor. Zemplen asked for a suitable sample of some hundreds of kilograms, on which the whole institute lived for weeks. When it was gone he rightly could offer an opinion that the product was quite satisfactory. After the war, grain alcohol was for a long time the only available and widely used laboratory solvent, and, not unexpectedly, it also found other uses. Later, when it was denatured to prevent human consumption, we devised clever ways for its purification. The lab also manufactured saccharine, which was... 

Some brands of salami contain 0.090% sodium benzoate (NaQHjCU) by mass as a preservative. If you eat 6.00 oz of this salami, how many atoms of sodium will you consume, assuming salami contains no other source of that element ... 

Fermented meats Bologna Ftepperoni Salami Dried fish... 

A Danish charcuterie company increased its sales of salami by 50% by being on the list of suppliers to a pizza chain that sells organic pizzas to British consumers (Organic Denmark, 2003). 

Wamants N, van Oeckel M J and Boucque C V (1998), Effect of incorporation of dietary polyunsaturated fatty acids in pork back-fat on the quality of salami , Meat Sci, 49, 435 145. 

When structured soy protein fiber was added to fermented salami at 15 or 30% levels, trained sensory panels found the flavor to be undesirable, whereas a 116-member untrained panel found the product containing 30% soy flour to be undesirable in flavor, tenderness and overall desirability (26). The flavor of beef patties containing 20% soy protein flour or concentrate was rated about equal to all beef patties by a 52-member panel, whereas patties containing 30% were scored lower by the panel (6). Berry et al. (7) found the characteristic "soy-like" flavor to be more... 

Salamy, S. G. and Nixon, J. C., 1953. The application of electrochemical methods to flotation research. Recent Developments in Mineral Dressing, Institution of Mining and Metallurgy, London, 503 - 516... 

Determination of folic acid in fortified food Determination of folates in lyophilized foods, salami and ham... 

M. Salami, A. Sala, and C. Galli. Inhibition of leukocyte leukotriene B4 production by an olive oil-derived phenol identified by mass-spectrom- OE047 etry. Thrombosis Res 1997 87(3) ... 

Previous correlations of the influence of z on terminal velocities (El, H4, Ml, SI, S6, T3, Ul) are limited to specific systems, fail to recognize the different regimes of fluid particles (see Chapter 2), or are difficult to apply. In the present section we consider both bubbles and drops, but confine our attention to those of intermediate size (see Chapter 7) where Eo < 40 and Re > 1. Only the data of Uno and Kintner (Ul), Strom and Kintner (S6) and Salami et ai (SI) are used since other workers either failed to use a range of column sizes for the same fluid-fluid systems, or it was impossible to obtain accurate values of the original data. This effectively limits the Reynolds number range to Re > 10 for the low M systems studied. 

Aged or fermented meats (e.g., sausage, salami, pepperoni)... 

Seeded polymerization is defined as polymerization of post-added monomer in the presence of particles. A conventional example of seeded polymerization is the polymerization of styrene (St) and acryronitrile (AN) in the dispersion of polybutadiene (PB) particles. In this polymerization, a portion of St and AN penetrates into the PB particle and the other portion stays in the aqueous phase. The former graft-polymerize with PB or polymerize by themselves in PB particle. The progress of polymerization in the particle leads to phase inversion to form a salami structured particle in which PB islands are dispersed in a poly(St-co-AN) sea. St and AN in aqueous phase may polymerize to form independent particles. 

Sausage, fermented (eg, salami, pepperoni, summer sausage) Nil to 74 mg... 

Walling Mintz J. Org. Chem. 1967,32, 1286 Skattcbol Boulclte Solomon /. Org. Chem. 1967, 32, 3111. Weber Scheider Salami Paqucr Reel. Trav. Chim. Pays-Bos 1986, 105, 99. 

Olive oil, mixed GPC seed oil, artichoke in oil, mixed vegetables in oil, meat sauce, tomato sauce, salami... 

Gel permeation chromatography has also been used to clean up extracts from olive oil, mixed seed oil, mixed vegetables in oil, artichokes in oil, tomato sauce, meat sauce, and salami. The recovery of 39 OPP compounds was examined (74). With the same GPC column, a multiresidue determination of 43 OPPs (76) and 17 OCPs (65) was described in plant and animal tissues. 

Moret et al. (67,68) studied all the parameters that influence amine recovery under conditions where a liquid-liquid purification step with an organic solvent follows the acid extraction, prior to derivatization with DBS and RP-HPLC analysis. The optimized methods of sample preparation for different foods, including cheese, meat, and fish, are given. The same research group (69) optimized the extraction conditions for Phe, Put, Cad, His, Tyr, Spe, and Spd. Food samples were first mixed with TCA and centrifuged and then basified and extracted with BuOH/CHCl3 (1 1). The BAs were then derivatized with DNS and separated on a Spherisorb 3S TG column with an ACN-H20 gradient. The method was applied to samples of tuna, salmon, and salami. 

A method for the determination of 15 BAs in different foodstuffs, namely, Swiss cheese, salami, milk, beer, and wine, was developed by Petridis and Steinhart it is based on an automated precolumn derivatization of BAs [after acidification with TCA and solid-phase extraction (SPE) on Amberlite resin] with OPA/ME and separation on a Spherisorb ODS-2 column with gradient elution (ACN-MeOH-phosphate buffer) and fluorescence detection (71). 

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