2009_Book_FoodChemistry

1010 Index
–, production 799, 800(F)
Dehydrated vegetable, off-flavor 799
Dehydro-β -methylalanine, nisin 039
Dehydroalanine 039, 071
–, formation 285
Dehydroaminobutyric acid 071
Dehydroascorbate reductase (see glutathione
dehydrogenase)
Dehydroascorbic acid 418, 418
–, biological activity 418, 428
Dehydrocholesterol, 7-
–, photochemical reaction 229, 230(F)
Delphinidin 829, 830(T)
Demanganization, drinking water 986
Denaturation, protein 056
Deodorization, refining of oil 655
Deoxydicarbonyl compound 272
Deoxyfructosyl-1-lysine, ε-N- 071
Deoxylactulosyl-1-lysine, ε-N- 071
Deoxynivalenol, reference value, utilization 475(T)
Deoxyosone 272
–, detection 271, 274
Deoxyosone, 1-
–, formation 272, 273
–, secondary product 276, 277
Deoxyosone, 3-
–, formation 272, 273
–, secondary product 274, 275
Deoxyosone, 4-
–, formation 272, 274
–, secondary product 280
Deoxyribonucleic acid, nucleotide sequence 046
Depside 825, 825
Depsidone 825, 825
Desmethylsterol 229
Desmin 571, 571(T)
Desmosine 581, 581
Desoxypentosone, 4-
–, formation 419, 419
Dessert, alginate 301(T), 304
–, carrageenan 301(T), 306
Dessert wine (see liqueur wine)
Detection, heat treatment 285
Detection odor threshold, definition 341
Detergent, aroma defect in milk 541
Deterioration, fat, analysis 667
Deuterium, abundance 858, 858(T)
Dextran 332, 332
Dextrin 326
Dextrin value according to Lemmerzahl 713
Dextrose 876
Dextrose equivalent, definition 876
DHA, structure, melting point 163(T)
Dhurrin 760(T)
Di-D-ketosylamino acid, formation 272, 272
Di-tert-butyl-4-hydroxyanisole, antioxidative activity
216, 216(T)
Diabetes, Maillard reaction 271
Diacetyl, beer 905
–, –, aroma defect 149
–, biosynthesis 378(F)
–, butter aroma 540, 541(T)
–, formation 541(F)
–, off-flavor, soybean oil 198
–, soya oil, revesion flavor 651
Diacylglyceride, emulsifier 460
–, isomerization 645
Diagram, protein, helix parameter 052(F)
Diagram, ϕ, Ψ
–, protein 049, 050(F)
Diallyldisulfide, garlic 791
Diallylthiosulfinate, garlic 791
Diaminobutyric acid, 2,4- 781, 781, 782(T)
Dianhydrosorbitol, 1,4:3,6- 879
Diastase, honey 886, 887(F)
–, –, inactivation 887(F)
Diastatic activity, flour 713
Diazoacetamide, reaction with protein 067
Dibenzodioxin, polychlorinated 496, 496
Dibromphenol, 2,6-
–, aroma, fish 629
–, odor threshold value 629
Dicarboxylic acid, oxidation of aldose 262
Dideoxyosone, 1,5- 279
Dideoxyosone, 3,4-
–, formation 274, 275
Dideoxyosone, 4,5- 280
Diels-Alder adduct 223, 223
Diet beer 904
Diet food, alkyl cellulose 330
Diet salt 983, 983(T)
Dietary fiber, analysis 335, 336
–, cereal 702, 709(T)
–, dried fruit 850(T)
–, fruit 815(T)
–, jam 852(T)
–, legume 748(T)
–, lignin 827, 827(F)
–, type of bread 735(T)
–, vegetable 779(T)
Dietary fiber (see fiber)
Diethyl carbonate 453, 453
Diethyl dicarbonate 453, 453
Diethyl-5-ethylpyrazine, 2,3-
–, potato aroma 788, 789(T)
Differential thermal analysis, fat 666, 667(F)
Differentiation, fruit 809
Difructosylamino acid 272
Digalactosyl diacylglycerol 180
Digallate, enzymatic hydrolysis 154
Dihydro-1,1,6-trimethylnaphthalene, 1,2- 242, 243