Search results
Results From The WOW.Com Content Network
A hydrogen bond (H-bond), is a specific type of interaction that involves dipole–dipole attraction between a partially positive hydrogen atom and a highly electronegative, partially negative oxygen, nitrogen, sulfur, or fluorine atom (not covalently bound to said hydrogen atom). It is not a covalent bond, but instead is classified as a strong ...
In addition to lactic acid bacteria, yeasts also have been reported to have a biopreservation effect due to their antagonistic activities relying on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds exhibiting large spectrum of activity against food spoilage microorganisms, but also ...
Some examples are the assessment of food–package interactions, [22] the analysis of milk composition, [23] the characterization and the determination of the freezing end-point of ice-cream mixes, [24] [25] the measure of meat ageing, [26] the investigation of ripeness and quality in fruits [27] [28] [29] and the determination of free acidity ...
Many common phenomena can be attributed to autoxidation, such as food going rancid, [2] the 'drying' of varnishes and paints, and the perishing of rubber. [3] It is also an important concept in both industrial chemistry and biology. [4] Autoxidation is therefore a fairly broad term and can encompass examples of photooxygenation and catalytic ...
The ambivalent nature of the 1,3-dipole should make the identification of an electrophilic or nucleophilic center on the azide impossible such that the direction of the cyclic electron flow is meaningless. [p] However, computation has shown that the electron distribution amongst nitrogens causes the innermost nitrogen atom to bear the greatest ...
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
Antimicrobial agents can also delay or prevent rancidification by inhibiting the growth of bacteria or other micro-organisms that affect the process. [ 1 ] Oxygen scavenging technology can be used to remove oxygen from food packaging and therefore prevent oxidative rancidification.
This is especially important in countries with tropical climates and minimal storage and processing capacities. [14] Nitrites and sulfites are added to food to prolong shelf life and delay flavor and color changes. Propylene glycol reduces water activity and acts as a plasticizing agent to give food its desired texture. [10]