No abstract

residues of alanine and phenylalanine possess tastes; the phenylalanine residue, phenylpyruvic acid, can be detected at very low concentrations.Hypochlorous acid, monochloramine, or chlorine dioxide react with proline to yield a compound with a very low threshold taste.Monochloramine deaminates alanine and phenylalanine at a slower rate than hypochlorous acid. Chlorine dioxide apparently deaminates phenylalanine to form the phenylpyruvic acid, although the mechanism of the reaction is not understood, as chlorine dioxide does not react with alanine.

COLLOIDAL BLUE PIGMENTS OF JUICEThere is usually no difficulty in meeting color requirements in single strength Concord grape juice, but color is more often a limiting factor in grade

No abstract

No abstract