2009_Book_FoodChemistry

Index 1003
Casein, κ- 502(T), 504
–, amino acid sequence 503(T)
–, –, genetic variant 505(T)
–, lactoglobulin, interaction 510
–, solubility 506
–, solubility of casein 506(F)
Caseinate, production 537(F)
–, recovery 537
–, utilization 537
Cashew nut, chemical composition 816(T)
Cassava, hydrocyanic acid 761(T)
Castor bean, production data 641(T)
Castor oil, detection 665(T)
–, ricinoleic acid 164
Cat milk, chemical composition 501(T)
Catalase, activation energy 094(T)
–, honey 888
–, milk, inactivation 135(F)
–, pH optimum 698
–, preservation 149
–, prosthetic group 103
–, rate constant 120(T)
–, reaction 149
–, wheat 698
Catalysis, energy profile 093(F)
Catalyst, activity 093
–, fat hardening 657
Catechin 827, 827
–, antioxidative activity 217, 217(T)
–, cacao bean 963
–, fruit, content 829(T)
–, tea 953
–, wine 920(T)
Catecholase 105
Catecholase activity 105
Cathepsin 077(T), 079
–, meat 590, 590(T)
Catty odorant 387, 388(T)
Cauliflower, aroma substance 792
–, glutathione 038
–, off-flavor 792
Caviar 635
Caviar substitute 636
Celery, aroma substance 788
Celery seed, aldose 250(T)
Celiac disease 674
–, prolamin 674
Cellobiase 335, 337(T)
Cellobiose 295(T)
–, conformation 293
–, hydrolysis 294
–, specific rotation 258(T)
Cellulase 335, 337(T)
–, application 153
Cellulose 327
–, conformation 296
–, crystal 328, 328(F)
–, microcrystalline 328
Cellulose derivative 328
–, utilization 330(T)
Cellulose ether, gel formation 329, 329(F)
Centose, honey 886(T)
Cephalin 179
Ceramide 181
Cereal, Osborne fraction 675, 677(T)
–, chemical composition 675(T)
–, crude fiber 675(T)
–, fatty acid composition 704(T)
–, kernel fraction 675(T)
–, lipid content 675(T)
–, milling 707(F)
–, origin 670, 670(F)
–, pest control 707
–, phenoloxidase 698
–, phylogeny 670(F)
–, production data 672(T)
–, prolamin, RP-HPLC 684(F)
–, protein, amino acid composition 674, 677(T)
–, protein content 675(T)
–, starch 317(T)
–, starch content 675(T)
–, storage 707
–, thousand kernel weight 674(T)
–, vitamin 675(T)
–, world production 673(T)
–, yield per hectare 674(T)
Cerotic acid, structure, melting point 161(T)
Ceryl cerotate 187
Cesium-134 470
Cesium-137 470
Cetyl alcohol 186
Chaconine 798, 798(T)
Chair model, triacylglycerol 171, 171(F)
Chalcone 822(F), 830, 831, 832, 832
–, chemical structure 822
–, sweet taste 832
Champagne 926
Champignon, aroma 376
–, aroma formation 211(T)
–, aroma substance 788
Chapatis 764
Cheese 162(T)
–, agar 302
–, antibiotic 454
–, aroma, lipase 154
–, aroma substance 541, 542(T)
–, biogenic amine 534, 536(T)
–, classification 529
–, fruity off-flavor 543
–, locust bean gum 312
–, melting salt 536
–, production 529, 532(F)