2009_Book_FoodChemistry

Index 1001
–, coffee 943
–, cola nut 958
–, cola-chocolate 968
–, green coffee 941(T)
–, maté 958
–, taste threshold value 034, 035(T)
–, tea 954
Caffeine-containing beverage 856
Caffeoylquinic acid, fruit 824(T)
Cake, polyalcohol 878(T)
Calcidiol 406
Calciferol (see also vitamin D) 406, 406
Calcitriol 406
Calcium, content, human body 421(T)
–, enzyme cofactor 104
–, occurrence in food 422(T), 429
Calcium phosphate, formation of casein micelle
510(F)
Calmar 639
Calpain, meat 590, 590(T)
CAM plant 859, 859(T)
Camel milk, chemical composition 501(T)
Camembert, aroma 541, 542(T)
–, plasmin 517
–, taste compound 541, 542(T)
Campesterol 230
–, identification of cocoa butter 231(T)
–, occurrence 229(T)
Camphene 384
Camphor 384
Can, fruit 850
Candied fruit 851
Candied lemon peel 851
Candied orange peel 851
Candy 878
–, application of invertase 153
–, carboxymethyl cellulose 330
–, chemical composition 880(T)
–, dextran 332
Cane sugar, production 872
–, production data 868(T)
–, ratio 13 C/ 12 C 859
Canned fish 635
Canned meat 600, 600(T)
–, carrageenan 306
Canned vegetable 800
–, vitamin loss 801
Cannizzaro reaction 268
Canthaxanthine 238
–, electronic spectrum 241(F)
Capric acid, sensory property 160(T)
–, structure, melting point 161(T)
Caproic acid, crystal structure 166(F)
–, sensory property 160(T)
–, structure, melting point 161(T)
Caprolactam, lysine precursor 032, 032
Caprylic acid, sensory property 160(T)
–, structure, melting point 161(T)
–, titration curve 165(F)
Capsaicin 980
Capsaicinoid, pungent taste 980
Capsanthin 238
–, degradation in paprika 243(F)
Capsanthone 243
Caramel aroma 361, 362(T)
Caramelization 270
Caraway, aroma substance 974(T)
–, essential oil, chemical composition 974(T)
Carbamate 476, 480(T)
Carbamoylamino acid 020
Carbazole 027(T)
Carbohydrate 248
–, available, dried fruit 850(T)
–, cacao bean 962
–, egg white 552
–, egg yolk 556
–, energy value 008
–, fat substitute 463
–, fruit 817, 818(T)
–, fruit ripening 845
–, green coffee 941(T)
–, honey 885, 885–887(T)
–, legume 748(T), 759, 760(T)
–, milk 512
–, tea 954
–, vegetable 779(T), 786
–, wheat 701, 702(T)
–, wine 919
Carbohydrate polyester 464
Carboline 026, 026
Carbon-13
–, abundance 858, 858(T)
Carbon-14 470
Carbonatation, sugar extract 870
Carbonyl compound, analysis 667
–, enzymatic formation 378
–, formation 361
–, reaction with amino acid 021
Carboxcyclic acid, formation from monosaccharide
267, 267
Carboxyanhydride 064
Carboxycathepsin 077(T)
Carboxyglutamic acid, γ-
–, biosynthesis 408, 411
Carboxylester hydrolase 188
Carboxymethyl cellulose 329
Carboxymethyl starch 326, 326
Carboxymethyllysine, formation 286, 287
Carboxypeptidase, tertiary structure 056(F)
Carboxypeptidase A 077(T)
–, active site 079(F)
–, specificity 043