36 Modeles Pour Une Maison

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V. Monosaccharides Oligosaccharides Polysaccharides Glycoconjugates Analytical Methods GLOSSARY Aglycone Group attached to the hydroxyl of a furanose or pyranose sugar to form a glycoside. Can vary from a simple methyl group to other sugars to complex alkaloids. Aldose Polyhydroxy aldehyde with three or more carbon atoms. When of sufficient length will form fiveor six-membered ring (furanose or pyranose) hemiacetals. Designated D- or L- based on the configuration of the asymmetric center furthest from the carbonyl group relative to glyceraldehyde.

The following criteria must be met if a food color (colorant) is to be used; (1) it must be safe at the level and under the conditions of use; (2) it must be stable in the products in which is added; (3) it must not impart any offensive property (flavor, texture) to the product; (4) it must be easy to apply; (5) it must have a high tinctorial power; and (6) it must not be too costly. There are two classes of color additives, those that must be certified and those that are exempt from certification.

II. III. IV. Introduction Natural Food Pigments Food Browning Color Additives in Foods GLOSSARY Anthocyanins Red, blue, and violet water-soluble plant pigments of a phenolic nature. Browning, food Darkening of foods as a result of enzymatic or nonenzymatic reactions. Caramel Brown coloring matter made by heating sugars dry or in solution. Carotenes Chiefly orange-yellow plant and animal pigments; some are provitamins A. Certification, color Submission of a sample of a listed color additive to the Food and Drug Administration and, after chemical analysis, issuance of a certificate permitting marketing of the batch from which the sample was taken; certain color additives are exempt from certification.

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