2009_Book_FoodChemistry

1006 Index
–, sterol 229(T)
–, unsaponifiable component 226(T)
Cod, aroma 629, 629(T)
Cod fish 621
Cofactor 098, 098(F)
Cofee, roasting, aroma change 945, 946(F)
Coffee 938
–, Arabica 939
–, Arabica/Robusta, aroma difference 944, 945(T)
–, aroma, AEDA 944, 944(T)
–, –, stability 945, 946(T)
–, aroma profile 944, 945(T)
–, caffeine 943
–, contact roasting 940
–, contact-convection roasting 940
–, decaffeinated 949
–, extract, pH value and taste 947, 947(F)
–, green, amino acid composition 942(T)
–, –, caffeine 941(T)
–, –, carbohydrate 941(T)
–, –, chemical composition 941, 941(T)
–, –, chlorogenic acid 941(T)
–, –, fatty acid 941(T)
–, –, polysaccharide 941(T)
–, –, protein 941(T)
–, instant 948
–, maltol 361(T)
–, off-flavor 945, 946(T)
–, packaging 941
–, potato note 945, 946(T)
–, potent odorant 944, 944, 945(T)
–, powder, natural radionuclide 470
–, production data 938(T)
–, roasted, acid 943
–, –, amino acid composition 942(T)
–, –, analysis 353, 353(T)
–, –, aroma substance 944, 944–946(T)
–, –, atractyligenin 943, 943
–, –, bitter taste 947, 948, 948(T)
–, –, cafestol 942, 943
–, –, carbohydrate 942
–, –, chemical composition 942, 942(T)
–, –, chlorogenic acid 942(T), 943, 943(T)
–, –, differentiation, Arabica/Robusta 943
–, –, diterpene 942, 943
–, –, kahweol 942, 943
–, –, lipid 942, 943(T)
–, –, methylcafestol,16-O- 942, 943
–, –, mineral 946
–, –, protein 942
–, –, storage 941
–, roasting 940
–, –, arginine loss 286(T)
–, –, weight loss 940
–, roasting grade 941, 943(T)
–, Robusta 939
–, short-time roasting process 940
–, species 938
–, storage, odorant loss 945, 946(T)
–, theobromine 943
–, theophylline 944
–, treated 949
–, trigonelline 944
Coffee bean 938, 938(F)
Coffee beverage 946, 947(T)
–, aroma substance 945(T), 947
–, chemical composition 947, 947(F)
–, pH value 947, 947(F)
Coffee cream 524
Coffee fruit, morphology 938, 938(F)
Coffee product 948
Coffee shrub 938
Coffee substitute 949
–, production 949
–, raw material 949
Coffee whitener 528, 528(T)
Coffee, green, harvest, processing 939
Cognac 931
Cohumulon 895, 895, 896(T)
Cola beverage 856
Cola nut, chemical composition 958
–, product 958
Cola-chocolate, caffeine 968
Colamine 585
Cold hopping 897
Cold instant pudding, alginate 304
Collagen 053, 571(T), 577
–, amino acid composition 578(T)
–, amino acid sequence 578, 580(T)
–, –, chain, α 1 - 580(T)
–, biosynthesis 582, 582(F)
–, conformation 578, 578(F)
–, cross link 579
–, detection 613
–, enzymatic hydrolysis 583
–, fiber structure 579(F)
–, fish, shrinkage temperature 626
–, gelatin formation 583, 583(F)
–, mammal, shrinkage temperature 626
–, shrinkage 583
–, type 579(T)
Collagen fiber 579(F)
Collagenase 077(T), 583
Colling effect, threshold 431
Color change, meat 576
Colorant 443, 444(T), 446(T)
–, egg yolk 557, 557
–, margarine 661
Colored product, Maillard reaction 284, 284
Colupulon 895, 895, 896(T)
Comb honey 884
Comminuted base 854