Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Phenolics in food and nutraceuticals

The commercial storage of fruits, vegetables, and florist and nursery stocks

http://capridairyworld.org/files/pdf/RUMIN-physico-chem-published.pdf

Physico-chemical characteristics of goat and sheep milk

The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed. Depending on variety, microflora and ripening conditions, lac- tate may be metabolized by a number of pathways to various compounds which contribute to cheese flavour or off-flavours. Citrate metabolism by citrate-positive lactococci or Leuconostoc spp. is important in certain varieties (e.g., Dutch cheeses). Lipolysis results directly in the formation of flavour compounds by liberating free fatty acids (FFA). FFA may also be metabolized to alkan-2-ones and fatty acid lactones. Proteolysis of the caseins to a range of small- and intermediate-sized peptides and free amino acids (FAA) probably only contributes to the background flavour of most cheese varieties, but FAA are important precursors for a range of poorly-understood catabolic reactions which produce volatile compounds essential for flavour.

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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

Unsustainable fishing practices have placed a heavy emphasis on aquaculture to meet the global shortfalls in the supply of fish and seafood, which are commonly accepted as the primary source of health-promoting essential omega-3 (n-3 highly unsaturated fatty acids). However, dietary fish oil is required for the production of omega-3-rich farmed fish and this commodity, in a vicious circle, is at present derived solely from wild fisheries. Decreasing global availability coupled with the highly variable price of this resource has forced the aquaculture industry to investigate the possibilities of alternative dietary lipid sources. This review attempts to compile all principal information available regarding the effects of fish oil replacement for the diets of farmed finfish, analysing the findings using a comparative approach among different cultured fish species. The review initially focuses on the present situation with regard to the production, availability and main nutritional characteristics of fish oil and the principal alternative lipid sources (such as vegetable oils and animal fats). Following this, the effects of fish oil replacement in finfish nutrition on feed quality, fish performance, feed efficiency, fish lipid metabolism, final eating quality and related economic aspects are presented and discussed.

Fish oil replacement in finfish nutrition

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Aroma properties of twenty-three branched-chain, odd-numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4-ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4-position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8-carbon chain structures. Cheese-like aromas were associated with the shorter branched-chain fatty acids.

Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids

Vacuum steam-deodorized fish oils oxidized under flourescent light (950 lux) at 21°C initially developed green flavors which were caused principally by t,c-2,6-non-adienal, but some green-type flavor notes were contributed byt-2-hexenal and 1,c-5-octadien-3-one. Diminishment of green flavor notes resulted from the depletion of 2,6-nonadienal and the formation ofc-4-heptenal (>1 ppm) which contributed oxidized, burnt flavor notes. Concomitant formation oft,c,c- andt,t,c-2,4,7-decatrienal (>1 ppm) yielded characterizing burnt/fishy or cod liver oil-like flavors in fish oils. Two unidentified compounds exhibiting minnow-bait-bucket and trout-like odor qualities, respectively, were encountered in oxidizing fish oils. Hexanal, 2,4-heptadienals and 2,4-decadienals contributed general oxidized, painty flavors to fish oils.

Robert C. Lindsay

Papers

Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids

Evaluation of compounds contributing characterizing fishy flavors in fish oils

Quantification of major free fatty acids in several cheese varieties

Concentrations of Major Free Fatty Acids and Flavor Development in Italian Cheese Varieties

Release of Volatile Branched-Chain and Other Fatty Acids from Ruminant Milk Fats by Various Lipases