2009_Book_FoodChemistry

Index
Page number in italics: formula
Page number (F): figure
Page number (T): table
Abhexon (see furanone),
5-ethyl-3-hydroxy-4-methyl-2(5H)-
Absinthe 935
Absolue 394
Abundance ratio, isotope 858, 859(T)
Acaricide, chemical structure 477(F)
–, trade name and activity 480(T)
Acceptable Daily Intake (ADI) 467, 468
Acesulfame 440, 440(T)
–, taste, synergistic effect 433, 435(F)
Acetaldehyde, sensory property 204(T)
–, wine 922(T)
Acetem 461(T)
Acetic acid 443
–, breakdown of monosaccharide 267, 268
–, cacao bean 963
–, formation in sour dough 724(F)
–, production, microbiological 984, 984(F)
–, synthesis 984, 984
Acetic acid isopentyl ester, aroma substance 837
Acetoin, biosynthesis 378(F)
Acetone, fruit 846, 846
Acetyl-1,4,5,6-tetrahydropyridine, 2-
–, wine defect 925(T), 926
Acetyl-1-pyrroline, 2-
–, aroma quality 340(T)
–, aromatic rice 710
–, bread aroma 734, 735, 735, 736(T)
–, bread toasting 737, 738(F)
Acetyl-2-thiazoline, 2-
–, formation 368, 368(F)
–, –, time course 369(F)
–, sensory property 367(T)
Acetylamino acid, N- 017
Acetylcholine esterase, active serine, mechanism 115
–, rate constant 120(T)
Acetylene, fruit ripening 847
Acetylformoin, formation 277, 278, 282, 282
Acetylfuran, 2- 264
Acetylglycosyl halogenide 289, 290
Acetylimidazole, reaction with tyrosine 070
Acetylmethionine, N- 017
Acetyltetrahydropyridine, 2-
–, formation, bread toasting 737, 738(F)
Acetylthreonine, N- 017
Acid, additives 443
–, cacao bean 963
–, fruit 815(T)
–, fruit juice 853(T)
–, honey 888
–, jam 852(T)
–, organic, fruit 820, 820(T)
–, –, vegetable 787, 787(T)
–, rye dough 722
–, volatile, formation by heating fat 221(T)
–, wine 920
Acid generator, glucono-δ -lactone 448
Acidity, wheat flour 711
Acorn coffee 950
Acrylamide, formation 025, 025, 026
–, occurrence 490, 491(F), 491(T)
Actin 570
–, amino acid composition 578(T)
–, fibrillar 570, 572(F)
–, globular 570, 572(F)
Actinine 019(T)
Actinins, α-,β -,γ- 571(T)
Activation energy, chemical reaction 132
–, enzyme 131, 131
–, enzyme catalysis 132, 134(F)
–, killing of microorganism 132
–, protein denaturation 057(T), 058, 132
Activation entropy, protein denaturation 058, 058(T)
Activator, enzyme 124
Active site, enzyme 106
Actomyosin 573
Acyl lipid, building block 158, 158(T)
–, unsaturated, peroxidation 191
Acylglycerol 169
Acylhydrolase, potato, specificity 191(T)
Add-back process 800
Added protein, meat, detection 613
Added water, meat 613
Additive, food 429
–, utilization 429(T)
Additive effect, aroma substance 341
Adenine 047, 143
Adenosine triphosphate (ATP) 102, 102
Adhumulon 886(T), 895, 895
ADI utilization 486, 486(T)
989