2009_Book_FoodChemistry

Index 1011
Dihydrocapsaicin 980
Dihydrochalcone, sweet taste 439, 439, 834(T)
Dihydroisocumarin, taste 438, 439(T)
Dihydropyrazine 373, 373
Dihydroxy-2-methyl-5,6-dihydropyran-4-one,
formation 265, 266
Dihydroxyacetone, from fructose 267, 267
Dihydroxycholecalciferol, 1,25-
–, formation 229
Dihydroxyflavone, antioxidative activity 217, 217(T)
Dihydroxyglutamic acid, 3,4- 809
Dihydroxylysinonorleucine 582
Diisopropylfluorophosphate 075
–, enzyme inhibitor 107, 107
Diketene 066
Diketogulonic acid, 2,3- 418, 418
Dill, aroma substance 976, 977(T)
–, dried, aroma 976, 977(T)
–, herb, aroma substance 974(T)
–, –, dill ether 976, 976, 977(T)
–, seed, essential oil, chemical composition 974(T)
Dill ether, dill, aroma 976, 976, 977(T)
Dimethylamino acid, N- 019
Dimethylaminoazobenzene isothiocyanate 044
Dimethylaminoazobenzenemaleic imide,N- 069, 069
Dimethylaminoazobenzenesulfonyl chloride 018, 018
Dimethylaminonaphthaline-1-sulfonyl chloride, 5-
018
Dimethyldisulfide, formation 363, 367(F)
–, sensory property 364(T)
Dimethylproline, N,N-
–, orange juice, adulteration 858
Dimethylsterol 231
Dimethylsulfide, cabbage aroma 792
–, formation 363, 365
–, sensory property 364(T)
Dimethyltrisulfide, formation 363, 367(F)
–, sensory property 364(T)
Dinitrofluorbenzene, enzyme inhibitor 107
Dinitrogen oxide, propellant 465
Dinitrogen tetraoxide, bleaching agent 464
Dinitrophenylamino acid, N-2,4- 019
Dinkel 670
Diol lipid 186
Diosmetin 834, 834
Dioxin 496, 496
–, formation 490
–, intake, average daily 496(T)
–, occurrence 496(T)
–, risk assessment 496(T)
Dioxoimidazolidine, 2,4- 020
Dioxopiperazine, cocoa, bitter taste 963(T), 964
–, formation, cocoa aroma 964, 964
Dioxopiperazine, 2,5-
–, electron density 048(F)
Dipeptidase 077(T)
Dipeptide ester, sweet taste 441
Dipeptidylpeptidase 077(T)
Dipetide amide, sweet taste 441(T), 448
Diphenyl, antimicrobial action 454
Diphosphatidyl glycerol 179
Disaccharide 295(T)
–, conformation 293
–, nonreducing 292
–, occurrence 295(T)
–, reducing 292
–, stability 866
Disinfectant 495
Dispersion 456(T)
–, aggregated 062, 063
Distillative deacidification 656
Disulfide bond, cleavage 041
–, gliadin 691, 692, 693(F)
–, gluten protein 692–694(F)
–, HMW subunit 691, 694(F)
Disulfide exchange, protein 068
Disulfide interchange, glutathione 699, 699, 700
–, wheat dough 717(F)
Dithiobis-(2-nitrobenzoic acid), 5,5’- 068, 069
Dithiothreitol 024
Dityrosine 087, 088(T)
Divicin 764
Divinyl glycol, bitter taste, wine 926
DNA, dideoxy process 047
–, polymerase reaction 047
–, sequencing 046, 047, 048(F)
DNP-Amino acid 019
Docosahexaenoic acid 162, 163(T)
Dodecen-γ-lactone, (Z)-6-
–, formation 380(F), 381
Dodecyl gallate 218
Dog milk, chemical composition 501(T)
Dogfish 618
Domain, protein 055, 055(F)
Donkey milk, chemical composition 501(T)
Dopamine, fruit 813, 815
Double cream cheese 529
Dough, fermentation 726, 726(F)
–, glutathione, reaction 699, 699, 700, 700(F)
–, lipid binding 704
–, methylbutanol, formation 736, 736(T), 738(F)
–, microscopic study 726, 731, 732(F)
–, phenylethanol, formation 736, 736(T), 738(F)
–, production, addition of yeast 723
–, –, kneading process 725, 725(F), 725(T)
–, –, no-time process 726
–, rye flour, sour dough making 724, 724(F)
–, structure 726, 727(F)
–, viscosity 734(F)
–, water binding 733
Dough leavening, additive 722
Draff, beer 900