2009_Book_FoodChemistry

1008 Index
Crabs, color retention 149
Crayfish 637, 637(T)
Cream 524
–, aroma substance 539, 540(T)
–, pasteurization, aroma 539, 540(T)
–, preparation, aroma 539, 540(T)
–, progesterone 228(T)
Cream cheese 529
–, propellant 465
Cream chocolate 968(T)
Cream of tartar 916
–, solubility 917(F)
Cream powder 528
Creamy flavor, milk product 543
Creamy margarine 660(T)
Creatine 585, 585
–, enzymatic analysis 139(T)
–, fish 626
Creatine kinase, inhibition 127(T)
–, reaction 139(T)
–, substrate binding 121
Creatine phosphate 585, 585
Creatine phosphokinase, meat 573
Creatininase, reaction 139(T)
Creatinine 585, 585
–, enzymatic analysis 139(T)
–, milk indicator 515(T)
Cresol, p-
–, formation 389
–, sensory property 389
Cresol, para- 375(T)
Cresolase 105
Crisp bread 740
Crocetin 239
Crocin 239
Croquant 882
Cross-link, protein, Maillard reaction 286
–, –, example 287, 288
–, –, pyrraline 287, 288
Cross-linkage, protein 086
Cross-linking, protein 070
Crude lecithin 654
Crumb, aroma substance 736(T)
–, bread, formation 731
Crust, proportion, bread 734(T)
Crustacean 636
–, chemical composition 637(T)
–, pigment 238
Crustacyanin 238
Cryptochlorogenic acid 822, 824
Cryptoxanthine, ester 240
–, occurrence in orange 240(T)
Crystal, cellulose 328(F)
Crystal lattice, triacylglycerol 171, 171(F)
Crystal modification, margarine 660
Crystal structure, fatty acid 165
Crystallization, inhibition 261
–, saccharose 871
Crystallization scheme, saccharose 872(F)
C-terminus, protein, determination 042
Cucumber, aroma formation 211(T)
–, aroma substance 793
–, bitter taste 820
–, color change during fermentation 795
–, pickled 802
–, –, faulty 804
–, processing, discoloration 796(T)
Cucurbitaceae, bitter taste 820
Cucurbitacin 820, 820
–, biosynthesis 820, 821
Cultivar differentiation, fruit 807(F), 816(F)
Cumaric acid, p- 822
Cumarin 824(T)
–, biosynthesis 826
Cumarin, 6-methyl-
–, sensory property 396(T)
Cumaroylquinic acid, fruit 824(T)
Curculin 438, 438(T)
–, amino acid sequence 438(T)
Curcumene, -ar- 973, 973
Curcumin 981
Curing, color, stability 576
–, meat 576, 577(F), 597
Currant, black 815(T)
–, red 815(T)
Curry powder 982
Cutin 187, 187(F)
Cyanidin 829, 830(T)
Cyanidinglycoside, visual detection threshold 830
Cyanocobalamin (see also vitamin B 12 ) 416, 417
Cyanogenic glucoside, biosynthese 761(F)
Cyanogenic glycoside, occurrence 760, 760(T)
Cyanosis 492
Cyclamate 433, 435
–, structure and taste 436(T)
Cycloartenol 232
Cyclobutanone, detection of radiolysis 224
Cyclocitral, β -, 242
Cyclodextrin 294, 294
Cycloheptaglucan 295(T)
Cyclohexaglucan 295(T)
Cyclohexanedione, 1,2- 066
Cyclomaltodextringlucanotransferase 294
Cyclooctaglucan 295(T)
Cyclopentanone, formation 283, 283
Cyclopentenolone, formation 268, 269
Cymene, p- 973
–, aroma, apricot 839
Cystathionine-β -lyase 792, 792
Cystatin C, egg white 551
Cysteic acid 024
Cysteine 010