2009_Book_FoodChemistry

Index 1009
–, Strecker degradation 365(F)
–, alkylation 068
–, discovery 011
–, disulfide interchange 700
–, dough, ascorbic acid effect 717(T), 718, 718(T)
–, flour improvement 717(T), 719, 720(F)
–, pasta 742
–, reaction 024, 068
–, reaction with monohydroperoxide 212, 213(F),
215(T)
–, S-alkylation 024
–, S-aminoethylation 043
–, S-methylation 068
–, S-sulfo derivative 067
Cysteine endopeptidase 076, 077(T)
–, specificity 078(T)
Cysteine peptidase, mechanism 076
Cysteine, free, wheat flour 699, 699(T)
Cystine, discovery 011
–, electrophilic cleavage 068
–, nucleophilic cleavage 067
–, reaction 024, 067
–, reduction 024
Cystine lyase 792, 792
Cytochrome oxidase, inhibition 127(T)
Cytoskeletal protein 568
DABITC 044
DABMA 069, 069
DABS-Cl 018
Daidzein 762
Damascenone, honey aroma 889
Damascenone, β - 242
–, aroma, tea 955, 955(T)
–, formation 243, 243
Damascenone, (E)-β -
–, aroma, apple 839, 839(T)
Damascone α- 242
–, sensory property 242
Damascone β - 242
DANS-Cl 018
Dansylamino acid, N- 018, 018
Dansylchloride 018, 018
Date sugar 873
Datem 461
Datem 461, 461, 461(T)
–, structure and activity 461, 461
–, synthesis 461, 461
DDT 476
–, half life 476
DE value, definition 876
Deacidification 654
Debittering, almond 881
–, citrus juice 832
–, cyclodextrin 296
–, protein hydrolysate 085, 086(T)
Decadienal, (E,E)-2,4-
–, sensory property 204(T)
Decadienal, (E,Z)-2,4-
–, linoleic acid, autoxidation 203(T)
–, sensory property 204(T)
Decadienal, 2,4-
–, formation 205, 205
Decaffeination, coffee 949
Decalactone, butter aroma 541, 541(T)
–, formation 381, 386(F)
Decalactone, δ -
–, aroma, apricot 840
–, enantiomeric excess 355(T)
Decalactone, γ-
–, enantiomeric excess 355(T)
Decanal, aroma, orange 837, 838(T)
–, oleic acid, autoxidation 203(T)
–, sensory property 204(T)
Decarboxylase, substrate specificity 377(T)
Decarboxylation of amino acid, mechanism 104,
104(F)
Decatrienal, (E,E)-2,4-
–, deep-fried flavor 222
Decatrienal, (E,Z,Z)-2,4,7-
–, sensory property 204(T)
Decatrienal, 2,4,7-
–, linolenic acid, α-
–, –, autoxidation 203(T)
Decenal, (E)-2-
–, odor profile 343(F)
–, oleic acid, autoxidation 203(T)
–, sensory property 204(T)
Decenal, (Z)-2-
–, linoleic acid, autoxidation 203(T)
Decenal, (Z)-6-
–, parsley 978, 979(T)
Decoction process, beer 899
Decontamination, radiolysis, dose 225
Deep fried fat, analysis 220(T), 221
–, gel permeation chromatoraphy 221, 221(F)
–, hydroxyl number 220(T), 221
–, iodine number 220(T), 221
–, peroxide value 220(T), 221
–, unsaturated aldehyde, degradation 222, 222
Deep fried taste, degradation of linoleic acid 222
Deep frying, reaction of fat 221, 221(T)
–, tocopherol loss 408(T)
Deep-frying, fat, composition 661
Deferrization, drinking water 986
Degree of hardness, English 987(T)
–, French 987(T)
–, German 986, 987(T)
–, USA 987(T)
Degumming 654
Dehydrated milk, aroma defect 344(T)
Dehydrated potato product, Add-back process 800