No abstract

The concentrations of 68 heterocyclic compounds produced by heating a series of amino acid-ribose and lecithin-amino acid-ribose reaction mixtures at 140°C for 1 h were measured, after headspace collection on Tenax GC, by capillary gas chromatography-mass spectrometry. The amino acids studied were glycine, lysine and cysteine, and the classes of heterocyclic compounds quantified were pyrazines (14), pyridines (7), jkrans (14), thiophenes (26) and thiazoles (7). The studies showed that the addition of lecithin to the simple Maillard reaction mixtures led to a reduction in the concentrations of many of the heterocyclic compounds formed in these reactions. These findings support an earlier observation that phospholipids in foodstuffs, such as meat products, could exert a quenching effect on the amount of heterocyclic compounds formed in Maillard reactions during the cooking of food. A number of volatile compounds formed by the reaction of lipid degradation products with Maillard reaction intermediates were also identified.

No abstract

No abstract

The results suggest that configuring the key principles of sport education within a unit of fitness is an efficient model for providing students with the opportunity to improve fitness skill and HRF knowledge while attaining recommended levels of MVPA.