By A. Rutkowski
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Extra info for Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976
At this pH the organic acids are present as anions whereas the phenols are not dissociated and can be, therefore, extracted with diethylether. Potthast (80) replaced the suspect alkaline treatment and the extraction procedure by a steam distillation of the phenolic compounds at high boiling Analysis of smoke and smoked foods 1663 point (130 - 170 ^ C ) . The advantages of this methods are the good recovery of phenolic compounds and the simplicity of technique which allows a much faster isolation of phenols than the methods used before.
Pood Chem. 18, 1056 (1970). 66. J. L. J. M. J. Joe, J. C. ¿1, 114 (1968). L. S. Norris, J. Agrie. Pood Chem. 2^, 2 (1975) 68. M. a mesa 2, 107 (1966). 69· K. Novacka-Barczyk and J. Adamiak-Ziemba, Chem. Anal. Warsaw 18, 223 (1973)· 70. M. Novotny, M. D. Bartle, J. Chromatog. Sei. 12, 606 (1974). 71. Μ. Obiedzinski, Proceed. lUPoST Sympos. "Advances in Smoking of Poods" Warsaw (1976). 72. M. Obiedzinski and A. Borys, Proceed. lUPoST Sympos. "Advances in Smo king of Poods, Warsaw (1976). S. Chin, B.
CONTRIBUTION OF SMOKE COMPOUNDS TO SENSORY, BACTERIOSTATIC AND ANTIOXIDATIVE EFFECTS IN SMOKED FOODS Nina Baryiko-Pikielna Institute of Food and Nutrition, Warsaw, Poland INTRODUCTION Smoking as one of the preservation methods for food has its centuries-old history. However, in modera food technology the smoke-curing or smoke flavouring process has changed its main purpose and should be considered primarily as a flavouring operation. In this lecture attention will be focused mainly on the sensory effects of smoke compounds and methods for their measurement, with only a brief review of bacteriostatic and antioxidative as pects.
Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976 by A. Rutkowski