2009_Book_FoodChemistry

Index 1017
–, beer 900
–, dough 726, 726(F)
–, grape must 916
–, red wine 917
–, white wine 917
Ferri-protoporphyrin IX 103
Ferulic acid 822
–, antioxidative activity 217, 217(T)
–, thermal degradation 374(F)
Ferulic acid sterol ester, antioxidant 662
FFI 281, 281
Fibrillar protein 053
Fibrin, formation 594
Fibrinogen, blood plasma 594
Fibronectin, meat 590
Fibrous protein 053
Ficin 076, 077(T)
–, active cysteine 115
–, meat, tenderizing 598
–, specificity 078(T)
Ficin inhibitor 549(T)
–, egg white 551
Fig 815(T)
Fig coffee 950
Filament, G-actin 570, 570(F)
–, thick 567, 568, 569(F)
–, thin 566, 568, 569(F), 572, 572(F)
Filbertone, aroma quality 340(T)
–, halzelnut, roasting 882
–, identification 353, 354(F)
–, nougat aroma 882
–, odor threshold value 882
Filled milk 520
Filtration enzyme 853
Fining, wine 918
First order reaction, enzyme 131
Fischer’s indole synthesis 033
Fish 617
–, amine 626, 627(F)
–, amine oxide 626, 627(F)
–, amino acid composition 624(T)
–, ammonia odor 618
–, aroma 628, 628(T)
–, aroma defect 388
–, aroma substance 628
–, betaine 626
–, category 617
–, chemical composition 622(T)
–, consumption 617(T), 618
–, contractile protein 625
–, cooling 631
–, creatine 626
–, dark muscle 623, 624(F)
–, drying 632
–, electric resistance 627(F)
–, formaldehyde, formation 626
–, free amino acid 626
–, freezing 631, 631(F), 632(T)
–, freshness 629, 630
–, fried 634
–, frozen, shelf life 632(T)
–, glycogen 627
–, guanophore 623
–, heating 634
–, hemoglobin 625
–, histidine 626
–, K-value 630
–, kamboko 635
–, light muscle 623, 624(F)
–, lipid 627
–, mineral 628, 628(T)
–, muscle fiber 623, 624(F)
–, myofibril, enzymatic hydrolysis 625(F)
–, myofibrillar protein 625, 625(T)
–, myoglobin 625
–, off-flavor 629
–, pickling 634
–, polyunsaturated fatty acid, ω-3- 627, 627(T)
–, post-mortem change 627(F), 629
–, processing 630, 631(F)
–, product, chemical composition 632(T)
–, protein 624
–, –, heat stability 625
–, –, solubility 634(T)
–, protein concentrate 636
–, quality criteria 627(F), 630
–, salting 633
–, sarcoplasma protein 625
–, shelf life 627(F), 632, 633(F)
–, –, bacteria 623
–, skin, component 623
–, smoking 633
–, species 619(T)
–, storage 627(F), 630
–, –, aroma 628(T), 629
–, –, off-flavor 629
–, surimi 635
–, toxic constituent 629
–, trimethylamine 626
–, urea 627
–, urea content 618
–, vitamin 628
–, world catch data 617(T)
Fish egg 635
Fish liver oil, furan fatty acid 164
Fish muscle, structure 623, 624(F)
Fish oil, wax 187
Fish product 630
Fish protein, enzymatic liquefaction 150
–, solubility 633(F)
Fish protein concentrate, plastein reaction 086,
087(T)