2009_Book_FoodChemistry

1012 Index
Dragée 881
Dried fruit, Amadori compound 271
–, vitamin C 849, 850(T)
–, water activity 004(T)
Dried vegetable, Amadori compound 271
Drinking chocolate 968
Drinking water 986
–, analysis 987, 987(T)
–, chlorination 986
–, deferrization 986
–, demanganization 986
–, disinfection 986
–, drug 987
–, fluoridation 426
–, hardness 986, 987(T)
–, hardness step 987(T)
–, limiting value 987(T)
–, ozonation 986
–, treatment 986
Drug, drinking water 987
Dry matter, fruit 815(T)
Dry product, alkyl cellulose 330
Dry sauce, production 604(F)
Dry soup, production 604(F)
Drying, fish 632
–, fruit 849
–, meat 597
–, milk 527, 528(T)
–, vegetable 799
Dulcitol, relative sweetness 259(T)
Durum wheat, pasta 741
–, semolina 710
D-value 135(F)
–, definition 131
–, lipase 189(T)
E. coli
–, enterotoxic strain 471(T), 472
Eating olive, bitter taste 803
–, black 804
–, chemical composition 803(T)
–, green 803
–, production 803
Edestin, aminoacylation 082(F)
Edible beef fat 642
Edible fruit, overview 808(T)
Edman degradation 021, 021, 045
EDTA, additive 455(T)
ee-Value, definition 353
Eels 623
E-Factor, definition 664
–, linoleic acid 665(T)
–, palmitic acid 664
Effervescent lemonade powder 882
Egg 546
–, amino acid composition 548(T)
–, aroma defect 388
–, aroma substance 557
–, chemical composition 547(T)
–, dried product 558(F), 559, 560(T)
–, emulsifying property 559
–, fishy off-flavor 557
–, foam formation 558
–, frozen product 560, 560(F), 561(T)
–, liquid product 561(F), 561(T)
–, off-flavor 557
–, phospholipid, occurrence 179(T)
–, production data 547(T)
–, protein, foam formation 062
–, shell 547
–, storage 557
–, structure 546, 551(F)
–, thermal coagulation 558
–, trimethylamine 557
Egg box, alginate gel 304(F)
Egg powder 558(F), 559, 560(T)
Egg product 557
–, production 558(F)
Egg protein, biological valence 030
Egg white 548
–, carbohydrate 552
–, glycoprotein 549(T)
–, mineral 552(T)
–, ovomacroglobulin 549(T)
–, protein 548, 549(T)
–, viscosity 549(F)
–, vitamin 556(T)
Egg yolk 553
–, apoprotein 553, 553(T)
–, carbohydrate 556
–, cholesterol 556
–, colorant 557, 557
–, content, determination 233
–, electrophoresis 553
–, fatty acid composition 555, 556(T)
–, –, feed 555, 556(T)
–, fractionation 553, 553(F)
–, frozen product 558(F)
–, –, gel formation 560, 560(F)
–, –, viscosity 560(F)
–, HDL 553
–, LDL 553, 553(F)
–, lipid 555, 555(T)
–, lipoprotein 185(T), 553, 553(T)
–, livetin 555
–, lutein 238
–, mineral 552(T), 556
–, phosvitin 554, 554(T), 555
–, plasma 553, 553(T)
–, protein 553, 553(T)
–, –, analysis 553, 553(F), 553(T)
–, vitamin 556, 556(T)