2009_Book_FoodChemistry

Index 1015
Epitope, antigen 753
Epoxy fatty acid, formation in lipid peroxidation
212(T), 213(F)
Epoxy-(E)-2-decenal, trans-4,5-
–, autoxidation, linoleic acid 203(T)
Epoxy-2-decenal, 4,5-
–, aroma, orange 837, 838(T)
Epoxy-p-menth-1-ene, 3,9-
–, aroma, dill herb 976, 977(T)
Ergocalciferol 406, 406
Ergosterol 229, 407
Ergot 472
–, ergotism 472
Ergot alkaloid 472, 472, 474(T)
Eriodictyol 832, 832
Erlose, honey 886(T)
Erucic acid, occurrence 651(T), 652
–, structure, melting point 163(T)
Erythrodiol 646, 646(T)
Erythrose 249, 249, 251
Escherichia coli, food poisoning 470
Essence 396
Essential amino acid, requirement 030(T)
Essential fatty acid 162
–, biosynthesis 169
Essential oil, concentration in spice 973(T)
–, constituent 971, 974(T)
–, preparation 394
Ester, biosynthesis 379, 379
–, odor threshold value 381(T)
–, wine 921, 922, 923(T)
Ester oil 176
–, detection 176, 664
Esterase, active serine, detection 107
–, differentiation from lipase 188
–, wheat 696
Estradiol, 3,17- 228, 228
Estragole, spice 972, 972
Estrone, 17- 228, 228
Ethanal, oxidation to acetic acid 984
–, sensory property 360(T)
–, yoghurt 540
Ethane, linolenic acid, α-
–, –, autoxidation 207
Ethanol, content, wine 919
–, denaturation 931
–, enzymatic analysis 139(T)
–, odor threshold value 341(T)
–, production 930
–, sugar fermentation, detection 919
Ethephon 847, 847
Ethoxyquin 218
Ethyl 2-methylbutyrate, aroma, orange 837, 838(T)
–, olive oil 646(T)
Ethyl butyrate, aroma, grapefruit 838
–, odor threshold value 341(T)
Ethyl carbamate 453, 453
Ethyl cyclohexanoate, olive oil 646(T)
Ethyl decadienoate, (E,Z)-2,4-
–, formation 379(F)
Ethyl isobutyrate, olive oil 646(T)
Ethyl urethane 453, 453
Ethyl vanillin, structure, sensory property 396(T)
Ethyl-3-hydroxy-5-methyl-3(2H)-furanone, 2-
–, soy sauce 767
Ethylasparagine, 4-N- 954
Ethylene, biosynthesis 847, 847
–, fruit ripening 844(F), 847, 848(F)
–, production, fruit 847, 847(T)
Ethylene oxide 453
–, antimicrobial action 453
Ethylenediamine tetraacetic acid, additive 455(T)
Ethylfuraneol, formation 268, 269
–, swiss cheese 542(T)
Ethylglutamine, 5-N- 954
Ethylmaleic imide, N-
–, SH-reagent 068
Ethylmaleic imide, N-, 068
Ethylmaltol 361
Ethyloctanoic acid, 4-
–, mutton odor 607, 607(T)
Ethylthiol, wine defect 925
Eugenol 375(T)
–, banana 837
–, basil 978, 978(T)
Exopeptidase 074, 076, 077(T)
Exotoxin, food poisoning 470
Extension test, HMW subunit 692
Extensograph 714(F)
Extract content, beer 901
Extraction, oilseed 647
Extrusion, pasta 742
–, protein 089
–, starch 325
Falling number, rye flour 715
Falling number according to Hagberg and Perten 713
Farinograph 713, 713(F)
Farnesene, β - 385
Farnesene, cis-α- 385
Farnesene, tr-α- 385
Farnesol 385
Fat, analysis 662
–, –, minor constituent 665
–, –, oxidation state 667
–, animal, detection 665(T)
–, –, recovery 640
–, bleaching, detection 669(T)
–, characteristic value 663
–, consumption 640, 643(T)
–, deep-frying, composition 661
–, detection 664, 664(T)