By Hong Lin, Dongfeng Wang, Jianqian Kan, Linwei Liu, Xiaoxing Zeng
Meals Chemistry textual content ebook
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Extra resources for Food Chemistry (Food Science and Technology)
Example text
Monosaccharide phosphates, deoxy monosaccharides, glucosamines, aldonic acids, uronic acids, saccharic acids, ascorbic acid, sugar alcohols, myo-inositol, glycosides, etc. Sugar Alcohol, Inositol and Glycoside Sugar alcohols are the hydrogenated products of monosaccharides and are also known as polyols. Most sugar alcohols are the reducing products of their corresponding monosaccharides except mannose, which occurs naturally in algae with high contents. Most sugar alcohols are white crystals and soluble in water.
1. Water Activity (aw) and Growth of Microorganisms in Foods Shown in Table 6. are various common microorganisms and the range of aw permitting their growth. 80. 5. 2. Water Activity (aw) and Chemical and Enzymatic Reactions in Foods The relationship between water activity and the rates of chemical and enzymatic reactions is very complex. First, water is a reactant of many chemical and enzymatic reactions and its content significantly influences the balance of the reactions. Second, water can bind to polar or ionic groups through hydration and significantly affects their contact with other reactants.
The data in Figure 16 and Table 6. provide examples of these relationships. 1. Water Activity (aw) and Growth of Microorganisms in Foods Shown in Table 6. are various common microorganisms and the range of aw permitting their growth. 80. 5. 2. Water Activity (aw) and Chemical and Enzymatic Reactions in Foods The relationship between water activity and the rates of chemical and enzymatic reactions is very complex. First, water is a reactant of many chemical and enzymatic reactions and its content significantly influences the balance of the reactions.