By Brian C. Twiss
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Unlike anthocyanins, they are not affected by pH and are more resistant to heat, but the colour is affected by oxygen and light. Details of plant pigments are given by von Elbe and Schwartz (1996). In animal tissues they are the different forms of haem pigments (haemoglobin and the different forms of myoglobin). Synthetic colourants (or food dyes) are water-soluble chemicals, and `lakes' are oil-soluble dyes that are extended on a substratum of Properties of food and processing 33 aluminium that are approved for use in foods by regulatory authorities (Anon 2007a, 2002, and Appendix A4).
G. pectin lyase) that remove groups from the substrates (not by hydrolysis) to leave a double bond or add groups to double bonds. g. glucose isomerase) cause isomerisation of a substrate (isomers have the same molecular formula but a different structural formula and properties). 6 Ligases (previously `sythetases') that catalyse covalent linking of two molecules with the breaking of a pyrophosphate bond (Whitaker 1996). The rate of enzyme activity is determined by the enzyme concentration, the substrate concentration and any substrate inhibitors or activators, the substrate pH, temperature and water activity.
4 J kmolÀ1 KÀ1) and T (K) temperature. 2) (atmospheric pressure 105 Pa). 1). The density of gases and vapours is also referred to as `specific volume', which is `the volume occupied by unit mass of gas or vapour' and is the inverse of density. 1). Further details are given by Toledo (1999a) and Lewis (1990). g. cake batters, ice cream, whipped cream) it creates a foam and the density is reduced. 2). Viscosity Viscosity is an important characteristic of liquid foods in many areas of food processing.