2009_Book_FoodChemistry

Index 999
–, meat 584
–, precursor
Biological value, protein 029, 030(T)
Biosynthesis, flavnonoid 835, 836
Biotin 415, 415
–, fruit 842
–, occurrence 409(T)
–, stability 425
Bis(2-methyl-3-furyl)disulfide, formation 364, 365
–, sensory property 364(T)
Bisabolene, β - 385
Biscuit, maltol 361(T)
Bitter acid, α- 886(T), 895, 895
Bitter acid, β - 886(T), 895, 895
Bitter compound, cocoa 963(T), 964
–, cucumber 820
–, cucurbitaceae 820
–, grapefruit 819
–, orange juice 819
Bitter liquor 935
Bitter orange, taste 832
Bitter substance, Maillard reaction 280, 280
–, hop 895, 896(T)
Bitter taste, Brussels sprout 798
–, amino acid 034
–, bitter orange 832
–, cacao bean, formation 964, 964
–, cheese, glutamic acid 543
–, divinyl glycol, wine 926
–, elimination 085
–, enzymatic protein hydrolysis 150
–, formation in oat 696, 697, 697(F)
–, grapefruit 832
–, oat 211
–, olive 803
–, oxidized fatty acid 212(T)
–, peptide 036
–, proteolysis 037
–, roasted coffee 947, 948, 948(T)
–, steroid alkaloid 798, 798(T)
–, synergism 964, 964
Bixin 240
Black gram, chemical composition 748(T)
Blackberry, ellagic acid 825
–, hydroxycinammic acid derivative 824(T)
Blanching, loss of ascorbic acid 420(F)
–, vegetable 795, 799, 801
Blanching process, peroxidase 134
Bleaching, refining of oil 655, 655
–, wheat dough 719
–, wheat flour 716, 719
Bleaching agent 464
Bleaching of flour, mechanism 209, 209(F)
Blended spice 982
Blood 594, 594(T)
Blood plasma 594
–, dried 595
Blood serum, lipoprotein 184, 185(T)
Blue cheese, aroma 542
–, ripening 533(F), 534
Blue No. 1 445(T), 447(T)
Blue No. 2 445(T), 447(T)
BOC-amino acid, reaction 081, 081
Bohr effect, muscle, oxygen binding 574
Boiling sausage 601
–, chemical composition 599(T)
–, production 601(F)
Booser process, churning 526
Borneo tallow, triacylglycerol, composition 173(T)
Boron 427
Bottom fermentation, beer 900
Botulism 454
Bouillon, aroma substance 605, 605(T)
–, taste substance 605(T)
Bourbon whisky 933
Bovine serum albumin, binding of aroma substance
393(T)
Bowman-Birk inhibitor 055(F), 756, 756(T)
Brain, veal, chemical composition 594(T)
Bran, cereal 675(T)
–, composition 673, 706, 707(F)
Brandy 931
–, pear aroma 932
Brandy blend 931
Brassicasterol, occurrence 229(T)
Bread, agar 301(T), 302
–, aroma profile 735, 735(T)
–, aroma substance 734, 735, 736(T), 737, 738(F),
739(T)
–, baking process 731
–, baking time 733(T)
–, chemical composition 735(T)
–, freezing water 740(F)
–, kneading condition 725, 725(F), 725(T)
–, pyrraline 286(T)
–, ratio crumb/crust 734(T)
–, reheating 739
–, specific volume 733, 734(T)
–, staling, thermogram 739(F)
–, staling defect 739
–, storage 739
–, toasting, aroma 737, 738(F)
–, vitamin loss 734
–, white, aroma 367
Bread crumb, reducing sugar content 727(F)
Bread crust, aroma, stability 735, 736(T)
–, aroma analysis 346, 347(F)
–, aroma formation, fermentation 734, 736(T), 737(F)
–, furaneol 363(T)
–, odorant, headspace 735, 736(T)
Brewing water 897
Brewing yeast 897