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0000521900
| SEC: | A |
| IDT: | 31-MAY-2000 |
| DOC: | J |
| AUT: | de J., Pal D., Bhattacharya A., Chakrabarty J., Banerjee D., Ghosh A. |
| TTL: | Comparative study on fatty acids and ether lipids of fresh and sun-dried Bombay duck (Harpadon nehereus). |
| SRC: | Journal of Food Science and Technology |
| PYR: | 1999 |
| REF: | (November-December), 36 (6), 506-510 (35 ref.) |
| LAN: | En |
| LAS: | en |
| ISS: | 0022-1155 |
| ASN: | PROTEINS |
ABS: Most Bombay duck is sun-dried for preservation and export. Because of the role of fish oil in health and nutrition, the lipids, fatty acids and 1-O-alkylglycerols of fresh and sun-dried Bombay duck were investigated. In both types of fish, palmitic, palmitoleic and oleic acids were the predominant fatty acids. The fish also contained substantial levels of omega-3 polyunsaturated fatty acids (PUFAs) and 1-O-alkylglycerols. No significant changes in lipid profile were found after sun-drying, although proportions of 22:6 fatty acid decreased. Both fresh and sun-dried Bombay duck are rich sources of both PUFAs and 1-O-alkylglycerols.
KEY: ALKYLGLYCEROLS/ BOMBAY DUCK/ DRIED FISH/ DRIED FOODS/ FATTY ACIDS/ FISH/ FISH PRODUCTS/ FRESH FISH/ FRESH FOODS/ HEALTH/ LIPIDS/ NUTRITION/ OMEGA 3 POLYUNSATURATED FATTY ACIDS/ ORGANIC ACIDS/ SUN DRYING/
0000522263
| SEC: | A |
| IDT: | 02-JUN-2000 |
| DOC: | J |
| AUT: | Woo A. |
| TTL: | Organic acids used in confectionery. |
| SRC: | European Food and Drink Review |
| PYR: | 2000 |
| REF: | (Spring), 57-61 (8 ref.) |
| LAN: | En |
| ASN: | CONFECTIONERY |
ABS: Blends of organic acids can be used in confectionery to enhance flavours, extend sourness, blend multiple flavours, give an authentic taste and save money. Examples of organic acids include acetic acid, citric acid, malic acid, tartaric acid and ascorbic acid. Organic acids are used in confectionery (e.g. boiled/hard sweets, soft sweets, sugar-free sweets, fruit-flavoured toffee, chewing gum and cream fondants) to create a good sugar-acid balance to add flavour depth. The factors that influence the taste quality of confectionery include the rate of taste impact, acid blending, pH, acid dissociation and acid-buffering capacity. This article explains how these factors affect the sourness of confectionery with reference to the use of organic acids. A table lists applications for organic acids in confectionery.
KEY: APPLICATIONS/ CHEMICAL PROPERTIES/ CONFECTIONERY/ ORGANIC ACIDS/ PH/ SOURNESS/
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