Chemistry behind colour changes - Colourants
24 important questions on Chemistry behind colour changes - Colourants
What does carotanase do to this component?
How can the aroma and tast compounds be formed in saffron?
In what does thyrosinase (a enzyme) play a rol?
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When are these colour compounds formed?
How is oxygen transported by myoglobin in meat?
Is the Iron bound to the octahedral Fe2+ or Fe3+
What are the different colours of these components?
MbO2 = oxymyoglobin = O2 bound = red colour
MMb = metmyoglobin = H2O bound = brown colour
Why are there 2 peaks in MbO2?
Why does meat stay red for longer of you adding NO?
What happens when you slaughter animal?
What is Dark Firm Dry (DFD)?
glycogen already depleted at earlier stage
- De pH gaat hier door niet echt naar beneden en hierdoor is het vlees gevoeliger voor spoilage
- Minder water gaat verloren
Which one gives the brown red en which oen the blue green colour and in what can you find these components?
first one is brown red and the second one is blue green
What gives the yellow colour to egg-yolk?
What causes the green and yellow colour in olive oil?
What makes clorophyl unstuble and what is the long unit donw stairs?
The two ester bonds make it sensitive to pH en temprture changes.
What is the difference between the different type of chlorophyls?
What doe copper (Cu) and zink (Zn) do to chlorophyl?
What is a alfa-crustacyanin? (exam)
Does the preporation method have a effect on the chlorophyl stability?
What compound is responsible for the red in lobsters?
How do you form a alfa-crustacyanin?
there are 2 groups of apocrustacyanins that need to be combinde to beta-crustacyanins. 8 of these beta-crustacyanins will form a alfa-crustacyanin.
How many carotanoids are there in a alfa-crusta cyanin?
How do you get the red colour in lobsters?
What gives the green colour in green garlic and how is it formed?
Amino acids react with sulfor compounds and this gives you two colours, yellow and blue and together they will form green.
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