2009_Book_FoodChemistry

990 Index
ADI-value 467, 468
Adipic acid 447, 447
Adjunct, beer production 892
Adlupulon 886(T), 895, 895
ADP-deaminase, meat 573
Adulteration, fruit product, detection 857,
857–859(T)
AEDA 350, 351(F)
–, coffee aroma 944, 944(T)
Aerosol 456(T)
Aesculetin 824(T)
Affination, production of sugar 872
Aflatoxin 472, 473, 473, 474(T)
Agar 302, 302
Agaritin 783
Agaropectin 303
Agarose 303
Aggregated dispersion 062, 063
Aging, meat 589, 590(T)
Alanine 009, 010
Alanine, β - 039
Albumen (see also egg white) 548
Albumin, blood plasma 594
–, cereal 677, 678(T)
–, legume 746, 749(T)
Alcohol, beer aroma 901
–, consumption 929, 930(T)
–, denaturation 931
–, energy value 892
–, enzymatic formation 379
–, higher, wine 920
–, production 930
–, rectification 930
–, substrate for alcohol dehydrogenase 132(T)
–, technical 930
–, wine aroma 921
–, wine quality 915, 915(T)
Alcohol (see also ethanol)
Alcohol dehydrogenase, activation energy 132(T)
–, formation of volatile alcohol 379, 379
–, rate constant 120(T)
–, reaction 139(T)
–, stereospecificity 099, 108, 109(F)
–, substrate 132(T)
–, substrate binding 122
–, zinc 099, 099, 105
Alcoholic beverage 892
Alcoholic fermentation, scheme 893(F)
Alcopop 936
Aldehyde, Strecker reaction, sensory property 360(T)
–, autoxidation 205, 206(F)
–, formation by heating fat 222, 222, 222(T)
–, formation by lipoxygenase 209
–, formation during cheese ripening 534, 534
–, odor threshold in air 399(T)
–, reaction with protein 213(F), 214
–, sensory property 204(T)
–, stability 397, 397(T)
–, structure and odor 399, 399(T)
–, substrate for alcohol dehydrogenase 132(T)
Aldehyde dehydrogenase 149, 150(T)
–, Michaelis constant 149, 150(T)
Aldol condensation 268
Aldolase, active lysine 108
–, mechanism 116, 116(F)
Aldonitrile acetate 290, 290, 291
Aldose, cyclization 249, 249
–, equilibrium 255(T)
–, family tree 251(F)
–, occurrence 250(T)
–, rearrangement to ketose 266, 266
Aldosylamine 271
Aleurone protein, wheat 671
Alfa process, churning 526
Algin 301(T)
Alginate 303, 303
–, conformation 297
–, viscosity 304(F), 308(T)
Alginate gel, egg box, 304(F)
–, thermo-reversibility, calcium 304
Alitame 442, 442
Alkali-baked product 448
Alkane, formation by heating fat 221(T)
–, radiolysis 225(F)
Alkohol, formation by heating fat 221(T)
Alkohol dehydrogenase, mechanism 099
Alkoxy radical, formation 192, 192(F), 199, 211,
213(F)
Alkoxylipid 187
Alkyl cellulose 329, 329
–, gelling behavior 329(F)
Alkylating agent, cysteine 024, 024
Alkylcysteine sulfoxide, S- 781
–, biosynthesis 781, 790
Alkylthiosulfonate 791, 791
Allene oxide, formation 210, 210
Allene oxide cyclase 210, 210
Allene oxide synthetase (AOS) 210, 210
Allene, oxide, reaction 210, 210
Allergen, food 751, 754(T)
–, reaction 753
–, thermal stability 753, 754(T)
Allicin 791
Alliin 791, 791
Allis shad 621
Allitol 261
Alloisoleucine 072, 072, 073(F)
Allose 251
Allosteric effector 125
Allosteric inhibitor 125
Allosterically regulated enzyme 123
Allspice, essential oil, chemical composition 974(T)