Sinalbin degradation products in mild yellow mustard paste were investigated. The analyzed material consisted of a mild yellow mustard paste condiment and ground white mustard seeds which were originally used in the mustard paste production process. The samples were extracted in a Soxhlet extraction system and analyzed by gas chromatography - mass spectrometry (GC-MS) technique. The only sinalbin degradation product in ground mustard seeds was 2-(4-hydroxyphenyl)acetonitrile. The most abundant sinalbin degradation product in yellow mustard paste was 4-(hydroxymethyl)phenol. Other compounds identified in this sample were: 4-methyl phenol, 4-ethyl phenol, 4-(2-hydroxyethyl)phenol and 2-(4-hydroxyphenyl) ethanoic acid
Using the matrix of growth it is possible to examine, in a specific way, structural relations of growth in order to discover the mutual influences of activities and their linking into systems. Considering that different sorts of meat can substitute one another in nutrition, during the observation of the dynamics of the consumption of a certain sort of meat, its change should be observed as a function of a scope of the consumption of other sorts of meat in the analyzed time period. This work's subject is an analysis of trends of the consumption of different sorts of meat in Central Serbia, in the period from 1994 to 2007, via the matrix of the consumption growth
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