By G. Charalambous
This quantity brings jointly sixty three papers facing chemical, biochemical, sensory, microbiological, dietary, technological and analytical features of meals for human intake. the data awarded is of substantial curiosity to all researchers, analysts, nutritionists, brands, packagers, etc., inquisitive about the perennial attempt to achieve extra perception into the correlation among foodstuff technological know-how and human nutrients. (Limitation of house permits just a choice of papers to be mentioned).
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Additional resources for Food Science and Human Nutrition
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C. Lindsay, J. Agric. , 17 (1969) 390-392. E. Pretsch, J. Seibl, W. Simon and T. Clerc, Tables of Spectral Data for Structure Determination of Organic Compounds, Springer - Verlag. New York (1983) H265. J. March, Advanced Organic Chemistry, 3rd Edition, John Wiley & Sons, New York (1985) 793. M . H . V. Pascale, J. Agric. , 19 (1971) 269-272. V. O. Box 211, 1000 AE Amsterdam, The Netherlands Library Food science p. IS5N of C o n g r e s s and cm. human — nutrition (Developments 0-444-88834-9 (acid-free 1.
1 3 ) . x With cysteine the initially formed S c h i f f s base does not undergo normal Amadori rearrangement, but instead cyclization occurs with nearby sulfhydryl groups to form a thiazolidine ring. compounds thiazolidines (1) and Like Amadori (2) decompose on heating to form complex mixtures of volatile products. Thiazolidines (la-g) were synthesized by reacting common food aldehydes with cysteine according to published procedures (Table 1 ) . Compounds (la-g) are colorless, odorless crystalline solids which all melted with complete decomposition at ca.