By Tung-Ching Lee, Chi-Tang Ho
This article examines bioactive compounds as foodstuff is processed - protecting quite a lot of items and studying the reaction to many alternative processing operations in regard to optimistic or unwanted effects on health.
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Extra info for Bioactive Compounds in Foods. Effects of Processing and Storage
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Ch004 50 Figure 1. Pyruvate generation in model reaction mixtures. 5) buffer. Right ordinate denotes % reaction yield (in parentheses for 1-PeCSO) assuming a stoichiometric production ofpyruvate (Figure also appears in reference 23). indicated the sensitivity of PTSO to further transformation (or decay) at nearneutral pH conditions. These reactions systems yielded pure (99%) thiosulfinates, as confirmed by *H-NMR analysis. 5) medium for 2-3 hr. The thiosulfinate product was extracted into CHC1 , the solvent was immediately evaporated under vacuum (-80 mm Hg) at 20-22°C, and the residue was reconstituted in water, with a final product yield determined by HPLC to be about 60-80 |xmoles.
Bioactive Compounds in Foods. Effects of Processing and Storage by Tung-Ching Lee, Chi-Tang Ho