2009_Book_FoodChemistry

Index 1013
EHMF (see Ethylfuraneol)
Ehrlich pathway 737
Eicosapentaenoic acid 162, 163(T)
Elaeostearic acid, α-
–, UV absorption 167(F)
Elaidic acid 163(T), 165
–, melting point 166(T)
Elastase 075, 584
–, active serine, mechanism 115
–, substrate binding 110(F)
Elastin 571(T), 584
–, amino acid composition 578(T), 584
–, enzymatic hydrolysis 584
Electrophoresis, egg yolk protein 553, 553(T)
–, hemoglobin 605(F), 610(F)
–, meat protein 609–611(F)
–, myoglobin 605(F), 610(F)
–, protein, vegetable species 770, 780(F)
Elemicin, banana 837, 837
Eleostearic acid, α-
–, structure, melting point 163(T)
Eleostearic acid, β -
–, structure, melting point 163(T)
ELISA 142, 142(F)
–, noncompetitive 142, 142(F)
Ellagic acid 825, 825
–, occurrence 825(T)
Emmental cheese, furaneol 363(T)
Emmentaler, aroma 542, 542(T)
–, taste compound 542, 542(T)
Emulsifier 456, 456, 457(T)
–, capacity 457
–, casein, β - 063
–, critical micelle concentration 458, 458(F)
–, critical micelle temperature 458, 458(F), 458(T)
–, crystalline mesophase 458, 458(F)
–, dough making 721
–, HLB-value 460(T)
–, phase diagram 459, 459(F)
–, protein 063
–, structure and activity 457, 457(F)
–, synthetic 460
Emulsin, glucosidase, β - 760
Emulsion 456, 456(T), 457(F)
–, phase diagram 459, 459(F)
–, sausage 599, 599(F)
–, stability 457(F)
Emulsion, O/W, protein 063
Enantiomeric excess 353, 355(T)
Encapsulation, aroma 398
End-point method, enzymatic analysis 138
Endomysium 564, 566(F)
Endopeptidase 074, 076, 077(T)
–, aspartic acid 079
–, industrial application 150, 151(T)
–, metal-containing, mechanism 076, 079(F)
–, –, specificity 078(T)
–, rennin-type 079
–, specificity 075, 078(T)
Endoperoxide 196, 206, 207
Endoproteinase Glu-C 043
Endotoxin, food poisoning 470
Endoxohexahydrophthalic acid anhydride, Exo-cis-
3,6- 066, 066
Endoxylanase, arabinoxylan 703
Eneaminol, 2,3-
–, retro-Michael reaction 272, 273
Energy value, alcohol 892
–, carbohydrate 008
–, lipid 158
–, protein 008
–, triacylglycerol 171
Enterotoxin, food poisoning 470
Enzymatic analysis 137
–, competitive inhibitor 140
–, coupled assay 138
–, determination of enzyme activity 140
–, determination of substrate concentration 120
–, end-point method 138
–, enzyme immunoassay 141, 141(F), 142, 142(F)
–, inhibitor 125, 140
–, kinetic method 140
–, substrate determination 138
–, two-substrate reaction 140
Enzymatic browning 105
–, potato 122
Enzymatic liquefaction, fruit 855
Enzyme, activation energy, denaturation 132
–, active conformation 109, 110
–, active site 106
–, activity curve 118, 118(F)
–, activity determination 098, 117, 140
–, –, value to be measured 098
–, allosteric effector 125
–, aroma defect, prevention 130(T)
–, cacao bean 961
–, catalytic activity 110
–, chemical modification 107
–, cofactor 098, 098(F)
–, collagenolytic 583
–, cosubstrate 098(F), 099
–, covalent catalysis 114, 114(T)
–, definition 093
–, dissociation 129
–, filter acid 853
–, first order reaction 120, 140
–, food technology 144
–, fruit 807
–, fruit ripening 845, 846
–, general acid-base catalysis 113
–, glutathione dehydrogenase, wheat 698, 698, 698(T)
–, honey 886, 887(T)