Peptide concentration and structure.Improving our knowledge of the relationship between peptide concentration and structure and foam performance can lead to a better understanding, analysis and control of this complicated property. Many juices and other beverages, including beers and wines, are typically clear when they are produced but slowly develop haze during storage. Frequently the haze results from chemical interactions among proteins, polyphenols and polysaccharides. The particular protein fractions involved in haze formation often have an amino acid amino acid (əmē`nō), any one of a class of simple organic compounds containing carbon, hydrogen, oxygen, nitrogen, and in certain cases sulfur. These compounds are the building blocks of proteins. composition, which promotes interaction with phenolic phe·no·lic
Of, relating to, containing, or derived from phenol.
Any of various synthetic thermosetting resins, obtained by the reaction of phenols with simple aldehydes and used as adhesives. compounds. The modeling of haze formation as a function of initial product composition can help us predict cost-effective treatments that provide the desired stability. Stable clouds are desired in some juices and other beverages. Foam is an important property of some beverages, particularly beer and champagne. Protein is typically the most important component of foam, although other substances may also be involved. The relatively stable foam of beer, for example, results from an interaction between a protein fraction rich in basic and aromatic amino acids Aromatic amino acids are amino acids which include an aromatic ring.
1. murky; turbid; not transparent.
2. marked by indistinct streaks. natural juice products are in progress. Various proactive factors, including selective filtration, extraction conditions, homogenation and enzymatic modification, are being explored. Contact: Karl J. Siebert, Department of Food Science and Technology, Cornell University Cornell University, mainly at Ithaca, N.Y.; with land-grant, state, and private support; coeducational; chartered 1865, opened 1868. It was named for Ezra Cornell, who donated $500,000 and a tract of land. With the help of state senator Andrew D. , 129 Food Research Laboratory, Geneva Geneva, canton and city, Switzerland
Geneva (jənē`və), Fr. Genève, canton (1990 pop. 373,019), 109 sq mi (282 sq km), SW Switzerland, surrounding the southwest tip of the Lake of Geneva. , NY 1445. Phone: 315-787-2299. Email: firstname.lastname@example.org.