2009_Book_FoodChemistry

1002 Index
Carboxypeptidase B 077(T)
–, specificity 043
Carboxypeptidase C 077(T)
–, specificity 043
Carcinogenicity, contaminant 467
Cardamom, essential oil, chemical composition
974(T)
Cardiolipin 179
Carene 384
Carnitine 019(T), 585, 585
Carnosine 039, 040(T)
–, fish 626
Carnosol 981
Carnosolic acid 981
Carob bean 312
Carotenal, β -apo-8’- 240
Carotene, definition 236
Carotene, α- 237
–, aroma precursor 242(T)
–, electronic spectrum 241(F)
–, occurrence in palm oil 244
Carotene, β -
–, antioxidant activity 217, 217
–, aroma precursor 242(T)
–, electronic spectrum 240(T), 241(F)
–, fruit 842
–, occurrence in tomato cultivar 236(T)
Carotene, β -, 237
Carotene, γ- 237
–, electronic spectrum 240(T), 241(F)
Carotene, zeta-
–, occurrence in orange 240(T)
Carotinal, 3-keto-β -apo-8’- 243
Carotinoid 234
–, analysis 244
–, aroma precursor 241, 242(T)
–, chemical property 241
–, chromatography 244, 244(T)
–, co-oxidation 209, 209(F)
–, electronic spectra 240, 240(T), 241(F)
–, epoxide rearrangement 245
–, esterified with fatty acid 240
–, fat hardening 658
–, food pigment 244
–, fruit 818, 819(T)
–, main group 235
–, nomenclature 235
–, occurrence 235(T)
–, occurrence in palm oil 244
–, photooxygenation, inhibition 198
–, physical property 240
–, solubility 240
–, stability in pasta 742, 742(F)
–, vegetable 787, 787(T)
–, wheat 705
Carrageenan 298, 298, 299, 301(T), 304, 305(T),
306(F)
–, biosynthesis 299
–, conformation 298, 298, 305(F)
–, gel formation 299
–, protein, coagulation 306
–, thermally reversible gel 306
–, viscosity 306(F), 308(T)
Carrot, Maillard reaction, inhibition 289, 289(F)
–, carotinoid content 235(T)
–, temperature of phase transition 006(T)
Carubin 306
Carvacrol 972, 972
Carvone, aroma, dill fruit 976
–, formation in orange juice 344(T)
–, sensory property 386, 386(T)
–, stereochemistry 386
Caryophyllene 385
Caryophyllene, β -
–, sensory property 386(T)
Casein, amino acid composition 502(T)
–, amino acid sequence 503(T)
–, –, genetic variant 505(T)
–, calcium binding 506(F)
–, enrichment with methionine 081, 082(T)
–, gel formation 509
–, genetic variant 502(T)
–, –, amino acid sequence 505(T)
–, heat coagulation 518(F), 519
–, micelle formation 508, 508(F)
–, molecular weight 502(T)
–, PER-value 085(T)
–, phosphorus content 502(T)
–, precipitation, proteinase 150
–, production 537(F)
–, reductive methylation 081(F)
–, succinylation 081, 081(F)
Casein fraction, composition 502(T)
–, electrophoretic separation 501
Casein micelle 510(F)
–, aggregation 510, 510(F)
–, chemical composition 509(T)
–, coagulation 510, 511(F)
–, distribution of casein 509(T)
–, surface hydrophobicity 510
Casein, α s1 - 502, 502(T)
–, amino acid sequence 503(T)
Casein, α s2 - 502, 504(T)
–, amino acid sequence 503(T)
Casein, β - 502(T), 504
–, acetylated, association 081, 082(T)
–, acylation 082, 082(T)
–, amino acid sequence 503(T)
–, emulsifying effect 063
–, enzymatic dephosphorylation 083, 083(F)
Casein, γ- 502(T), 507