2009_Book_FoodChemistry

Index 993
Amylopectin 323
–, adhesive 325
–, application 325(T)
–, conformation 324
–, monoacylglyceride, complexation 740(F)
–, retrogradation 739, 740(F)
–, structural model 324(F)
–, structure 323
Amylose 317(T), 321
–, A-conformation 321, 322(F)
–, B-conformation 321, 322, 323(F)
–, conformation 297, 297
–, film for packaging 324
–, gel formation 320, 320(F)
–, inclusion compound 322
–, monoacylglyceride, complexation 740(F)
–, retrogradation 320
–, structure 321
–, V-conformation 322, 323(F)
Amylose-lipid complex, crumb 739
Amyrine, α-
–, detection in cocoa butter 233, 233(F)
Amyrine, β - 232
Anabolic steroid, meat, detection 612, 612(F)
Analogne cheese (see imitation cheese)
Analysis, added protein, meat 613
–, added water, meat 613
–, amino acid 019
–, amino acid composition of protein 041, 042(F)
–, amino acid sequence 021, 044
–, amino acid sequence of protein 041
–, amino acid, D- 014
–, anabolic compound, meat 612, 612(F)
–, animal origin 608, 609, 610(F)
–, antibiotic, meat 612
–, carbonyl compound 667
–, carotinoid 244
–, cholesterol 232
–, cocoa butter 173
–, cocoa butter substitute 173
–, collagen 613
–, connective tissue 613
–, deep fried fat 220(T), 221
–, dietary fiber 336
–, egg yolk content 233
–, enzymatic 120, 137
–, fat 662
–, fish 627(F)
–, fish freshness 629, 630
–, frozen meat 611, 611(F), 612
–, fruit 856, 857–859(T)
–, fruit product 857, 857, 858(T)
–, frying oil 668
–, heating of milk 519, 520
–, lipid 182
–, lipoprotein 184
–, margarine, indicator 661
–, marzipan 233
–, meat 608
–, meat extract 039
–, milk, heat treatment 518(F)
–, N-terminal amino acid 018, 019
–, NIR 706, 706(F), 706(T)
–, nitrosamine, meat 614
–, odorant 345
–, peptide mixture, HPLC 044
–, persipan 233
–, photometric, amino acid 022
–, –, linoleic acid 168
–, –, linolenic acid, α- 168
–, –, protein 016, 020
–, polysaccharide 335
–, protein, cross-linking 071, 071
–, radiolysis of food 224
–, rye flour 715
–, soybean oil 233
–, stereospecific, triacylglycerol 175, 175(F)
–, sterol 666(F)
–, sterol ester 666(F)
–, sunflower oil 233
–, tenderized meat 611
–, thickening agent 335
–, tocopherol 233
–, triacylglycerol 173
–, wax ester 666(F)
–, wheat flour 711
–, wheat germ oil 233
Anatto, isolation 244
Anatto extract, pigment 240, 240
Anchosen 635
Anchovy 618
Androst-16-ene-3α-ol, 5α-
–, truffle 788
Anethol, aroma, apple 839
Anethole 972, 972
Anhydro-D-galactose, 3,6-
–, carrageenan 304, 305(T)
Anhydro-D-galactose-2-sulfate, 3,6- 304, 305(T)
Anhydro-L-galactose, 3,6- 302
Anhydroglucopyranose, 1,6- 263
Anhydroidopyranose, 1,6- 263, 263
Anhydrosugar 263
Aniseed, aroma substance 974(T)
–, essential oil, chemical composition 974(T)
Anomer 251
Anomeric effect 254(T), 255
Anserine 039, 040(T)
–, fish 626
Anthelmintica 487, 487(T), 488(F)
Antheraxanthine, occurrence in orange 240(T)
Anthocyan, bleaching with SO 2 831, 832
–, color, pH dependency 830, 830, 830, 831(F)