2009_Book_FoodChemistry

Index 1007
Competitive immunoassay 141, 141(F)
Competitive inhibition 126
–, lipoxygenase 742(F)
–, pectin esterase 153, 154(F)
Compounded flour 708(T)
Conalbumin 549(T), 550
–, metal complex 550(T)
Conching, chocolate production 966
Condensed milk 526, 527(F)
–, aroma substance 539
–, carrageenan 306
–, polysaccharide 301(T)
–, production 526, 527(F)
–, production data 500(T)
Conditioning, oil raw material 647
Confectionary, polyalcohol 878(T)
Configuration, amino acid 013
Conformation, alginate 297
–, amino acid in protein 049(F)
–, amylopectin 324
–, amylose 297, 321, 322, 323(F), 333(F)
–, carrageenan 298
–, cellobiose 293
–, furanose 255
–, glucan, β -D- 296
–, lactose 293
–, lichenin 297
–, lysozyme 551(F)
–, maltose 293
–, monosaccharide 254
–, oligosaccharide 293
–, pectin 297
–, polysaccharide 296
–, protein 048, 054, 056(F)
–, pyranose 254
–, saccharose 293
Conglycinin, β -
–, amino acid sequence 752(T)
Coniferyl alcohol, biosynthesis 826, 826
Conjugate, enzyme immunoassay 141
Conjugated fatty acid 168
–, formation by heating fat 223, 223
–, occurrence 162
–, UV absorption 167(F)
Conjugated linoleic acid, milk 513
–, occurrence 162, 162(T)
–, structure 162
Connectin 571, 571(T)
Connective tissue 564, 577
–, detection 613
–, protein, determination 613
Consumption, alcohol 929, 930(T)
–, chocolate 966
–, fish 617(T), 618
–, food, national study 475
Consumption study 492
Contamination, bacterial, Indicator 022
–, food 467
–, prevention 467
Convicin 764
Cooked fish product 634
Cooked ham 598
Cooked sausage, chemical composition 599(T)
–, production 600(F)
Cooking cheese 531(T)
Cooking salt 982
Cooking salt (see also salt)
Cooling, fish 631
–, meat 595
–, vegetable, shelf life 799(T)
Cooling crystallization, saccharose 871
Cooling effect 431
–, Maillard reaction, product 431
–, xylitol 879
Coordination number, water 002, 002(T)
Copper 425, 425(T)
–, complexing by synergist 220(T)
–, enzyme cofactor 105
–, lipid peroxidation 199
–, taste threshold 425
Copra 648
–, production data 641(T)
Coprecipitate, production 537, 537(T)
Coriander, essential oil, chemical composition 974(T)
Corilagin 291, 291
Cork taste, wine 925, 925(T)
Corn, Osborne fraction 676, 677(T)
–, carotinoid 705
–, chemical composition 675(T)
–, flake 710
–, origin 670, 670(F)
–, product 710
–, production data 672(T)
–, zeaxanthine 237
Corn oil 649(T), 650
–, detection 665(T)
–, furan fatty acid 164(T)
–, polymorphism 172(T)
–, progesterone 228(T)
–, sterol 229(T)
–, tocopherol content 234(T)
Corned beef, fat content determination 663(T)
Cosubstrate 099
Cottage cheese, production 532
Cotton effect 060, 060(F)
Cottonseed, production data 641(T)
Cottonseed oil 649, 649(T)
–, detection 665(T)
–, sterol 229(T)
–, tocopherol content 234(T)
Coumestrol 762, 762
Coupled assay 138