2009_Book_FoodChemistry

994 Index
–, fruit, content 829(T)
–, vegetable 788, 788(T)
Anthocyanidin 829, 829, 830(T)
–, absorption maxima 830(T)
–, biosynthesis 835, 836
–, chemical structure 823
–, formation 828, 829
–, metal complex 831, 831
–, wine 915
Anthocyanin, cacao bean 963
Anti-senescene agent, fruit storage 848
Antibiotic, additive 454
–, meat, detection 612
–, veterinary medicine 487, 487(T), 488(F)
Antibody, catalytic activity 112
Antifreeze glycoprotein, fish, blood serum 626, 626
Antimicrobial agent 448
Antioxidant, action 215, 215(F)
–, additives 455
–, combined effect 219, 219, 219(T)
–, natural 215
–, nitrosylmyoglobin 577, 577
–, prooxidative effect 220
–, spice 981
–, stoichiometric factor 215
–, synthetic 218
Antioxidative factor, definition 219, 219
Antiserum, enzyme immunoassay 141
Apigenin 834, 834
Apiose, occurrence 250(T)
Apple 815(T)
–, aroma formation 211(T)
–, aroma substance 839
–, fatty acid composition 818(T)
–, hydroxycinammic acid derivative 824(T)
–, lipid 818(T)
–, lipid composition 178(T)
–, ripening, respiration rise 843(F)
–, temperature of phase transition 006(T)
–, wine 928(T)
Apricot 815(T)
–, aroma substance 839
–, carotinoid content 235(T)
–, hydroxycinammic acid derivative 824(T)
–, kernel oil, tocopherol content 234(T)
Aquavit 935
Arabinase 335
Arabinitol, nutritional/physiological property 864(T)
Arabinogalactan from larch 313, 313
Arabinoic acid, formation 267, 267
Arabinose 251
–, occurrence 250(T)
–, specific rotation 258(T)
–, wine 919
Arabinose, L- 878
Arabinoxylan 330
–, endoxylanase 703
–, hydrolase, wheat 698
–, structure 702(F)
Arabitol 261
Arachidic acid, structure, melting point 161(T)
Arachidonic acid, biosynthesis 169, 169(F)
–, configuration 163(T)
–, molecule geometry 165
–, occurrence 162
–, photometric determination 168
–, structure, melting point 163(T)
Arachidonic aicd, taste 164(T)
Arachin 746
Argentation chromatography, fatty acid 168
–, triacylglycerol 173
Arginine 010
–, alkali cleavage 072, 073(F)
–, discovery 009
–, formation of NO 492
–, Maillard reaction 270
–, modification, Maillard reaction 286, 288
–, precursor of nitrate 492
–, reaction of the guanidyl group 023
–, reaction with dicarbonyl compound 066
Armagnac 931
Aroma, AEDA 350, 351(F)
–, analysis 345
–, –, enrichment 351, 353(T)
–, –, GC olfactometry 352, 352(F)
–, beer, reproduction 902, 903(T)
–, boiled beef 605, 606(T)
–, boiled pork 605, 606(T)
–, Camembert 542, 542(T)
–, CHARM analysis 350
–, cod 629, 629(T)
–, cream 539, 540(T)
–, Effect of binding 389, 390(F), 390(T)
–, Emmentaler 542, 542(T)
–, enantiomer, odor threshold value 341(T), 355(T)
–, encapsulation 398
–, pepper, key odorant 975
–, roasted chicken 605, 606(T)
–, salmon 628, 628(T)
–, tea 955, 955(T)
–, white bread 367
Aroma analysis, SPME 349
Aroma defect, beer 904
–, benzoic acid esterification 450
–, causes 345(F)
–, detergent in milk 541
–, fish 388
–, linolenic acid, α-
–, –, autoxidation 203
–, meat 595, 596(T)
–, milk product 388, 543
–, orange juice 838