Encyclopedia of Physical Science and Technology, 3e, by Robert Allen Meyers

By Robert Allen Meyers

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1997). , London. Fersht, A. (1999). “Structure and Mechanism in Protein Science,” Freeman, New York. Hammes, G. G. (1982). “Enzyme Catalysis and Regulation,” Academic Press, New York. Ortiz de Montellano, P. , ed. (1995). , Plenum, New York. Page, M. I. (1984). “The Chemistry of Enzyme Action,” Elsevier, New York. Price, N. , and Stephens, L. (1989). “Fundamentals of Enzymology,” Oxford Univ. Press, New York. P1: FPP Final Qu: 00, 00, 00, 00 Encyclopedia of Physical Science and Technology EN006C-254 June 28, 2001 19:52 Food Colors Pericles Markakis Michigan State University I.

Colorant Substance that colors or modifies the color of another substance. Excipient Inert substance used as a diluent or vehicle of a colorant. Heme Color-furnishing portion of the red pigment molecule of blood and meat. Lakes, color Water-insoluble pigments prepared by pre- cipitating soluble dyes on an insoluble substratum, alumina in the case of food lakes. Listed color(ant)s Color additives that have been sufficiently evaluated to convince the Food and Drug Administration of their safety for the application intended.

Davidson Georgetown University School of Medicine I. II. III. IV. V. Monosaccharides Oligosaccharides Polysaccharides Glycoconjugates Analytical Methods GLOSSARY Aglycone Group attached to the hydroxyl of a furanose or pyranose sugar to form a glycoside. Can vary from a simple methyl group to other sugars to complex alkaloids. Aldose Polyhydroxy aldehyde with three or more carbon atoms. When of sufficient length will form fiveor six-membered ring (furanose or pyranose) hemiacetals. Designated D- or L- based on the configuration of the asymmetric center furthest from the carbonyl group relative to glyceraldehyde.

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