Dictionary of Food Compounds with CD-ROM: Additives, by Shmuel Yannai

By Shmuel Yannai

The Dictionary of nutrients Compounds with CD-ROM: ingredients, Flavors, and parts presents entire info on 30,000 compounds present in meals, including:NATURAL nutrition CONSTITUENTSLipidsProteinsCarbohydratesFatty acidsFlavonoidsAlkaloidsFOOD ADDITIVESColorantsPreservativesAntioxidantsFlavorsFOOD CONTAMINANTSMycotoxinsNUTRACEUTICALSProbioticsDietary SupplementsVitamins

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Extra resources for Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients

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25 in MeOH). 2 102-1048. (j)-form Aroma constit. of wine esp. sherry. Formed during fermentation. H. , J. Agric. Food Chem. -I. , Tet. Lett. E. , Acta Chem. , Ser. 276 Cryst. (pentane). Mp 388. 3 in CHCl3). 01 858 (bulb). 04 in EtOH). 17 Tautomeric, 1H -form predominates ca. 2:1. Responsible for mousy taint in wines. Constit. of wheat, popcorn and bread aroma. Unstable liq. Bp3 65-678. 06 ng/L in air. Hydrochloride: Mp 112-1198. R. , Cereal Chem. , 1969, 46, 189 (isol) Bu¨chi, G. C. R. , Chem. Ind.

Mp 98. 58. -LD50 (mus, ipr) 40 mg/kg. 193 Cryst. (EtOAc/hexane). Mp 113-1148. 193 Cryst. (EtOAc/hexane). Mp 84-858. Phenylhydrazone: [55968-17-7] Yellow cryst. (EtOH). Mp 968. Semicarbazone: [3771-70-8] Plates (C6H6). Mp 190-1918. [39709-34-7] Aldrich Library of 13C and 1H FT NMR Spectra , 1992, 3, 53A (nmr) Aldrich Library of FT-IR Spectra, 1st edn. D. S. , 1947, 69, 1012 (synth) Bohlmann, F. , Chem. Ber. , 1964, 97, 2135 (isol, ir, uv, pmr) Nishiwaki, T. L. , Bull. Soc. Chim. Fr. , 1968, 698 (pmr) Zeisberg, R.

Demuth, R. , Ber. , 1885, 18, 3026 (synth) Von Gerlach, M. 186 Alkaloid from valerian (Valeriana officinalis) . M. , Ann. Pharm. Fr. , 1979, 37, 413-420 (isol, cryst struct) Barbu, E. , Heterocycl. Commun. , 2000, 6, 25-28 (synth) N -Acetylneuraminic acid A-84 [131-48-6] 5-(Acetylamino)-3,5-dideoxy-D-glycero-Dgalacto-2-nonulosonic acid, 9CI. O-Sialic acid. Aceneuramic acid, INN. Lactaminic acid. Gynaminic acid. Serolactaminic acid. KI 111. NANA. Neu5Ac. 272 Isol. from eggs, milk and colostrum by acid or enzymic hydrol.

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