2009_Book_FoodChemistry

1018 Index
Fish sperm 636
Fishy off-flavor 629, 629(T)
Fitelson reaction 664(T)
Flat fish 622
Flatulency, legume 759
Flavan-3,4-diol, cocoa 963, 963
Flavan-3-ol 827, 828
Flavanol, biosynthesis 835, 836
–, enzymatic oxidation, tea 956, 957
–, occurrence 823(T)
Flavanone 832, 832, 833, 833(T)
–, biosynthesis 835, 836
–, chemical structure 823
–, citrus fruit 833(T)
–, conversion to dihydrochalcone 832
Flavin adenine dinucleotide (FAD) 102, 102
–, reaction 102
Flavin mononucleotide (FMN) 102, 102
Flavone 834, 834
–, biosynthesis 835, 836
–, citrus fruit 833(T)
–, fruit 834
–, occurrence 823(T)
Flavonoid, biosynthesis 835, 836
–, chemical structure 822
Flavonol 834, 834
–, fruit 834(T)
–, occurrence 823(T)
Flavononol, biosynthesis 835, 836
Flavoprotein, egg 551
–, egg white 549(T)
Flavor, definition 340
Flavor dilution factor 350
Flavor enhancer 430
Flavylium cation 830
Flounder 622
Flour, triglyceride, spherosome 705
Flower honey 884
Fluorenylmethylchloroformate 018, 018
Fluorescamine 022
Fluorine 425(T), 426
Fluoro-2,4-dinitrobenzene, 1-, 019, 065
Fluoro-3-nitrobenzene sulfonic acid, 4-, 065
Fluoro-4-nitrobenzo-2-oxa-1,3-diazol,7- 019
FMOC 018
Foam 456(T)
–, egg protein 062
–, puroindolin 695
Foam builder, beer 902
Foam formation, protein 062
Foamy candy 880
Folic acid 415, 415
–, bioavailability 416
–, deficiency 416
–, occurrence 409(T)
–, supplementation 416
Folic acid conjugase 416
Folin reagent 020
Fondant 880
Fondant mass, chemical composition 880(T)
Food, allergen 751, 754(T)
–, –, example 753
–, analysis, chemometry 666
–, aroma, analysis 345
–, isotope analysis 858, 858, 859(T)
–, lignan, content 835(T)
–, mutagenic compound 027, 028(T)
–, origin, determination 857, 860(T)
–, phase transition 005
–, radiation detection 073
–, saponin content 763(T)
–, taint 343, 345(F)
–, viscosity, temperature dependency 006
Food color 443, 444(T), 446(T)
Food consumption, national study 475
Food contamination 467
Food monitoring 492
–, mycotoxin 472
Food Orange 8 444(T), 446(T)
Food poisoning, bacterial 470, 471(T)
Food processing, reaction of protein 070
Food seasoning, protein hydrolysate 603
Formaldehyde, oxidation of glucose 267, 267
–, sensory property 360(T)
Formic acid, oxidation of glucose 267, 267
Fortification, food 029
–, lysine 023
Fraxetin 824(T)
Freeze concentration, fruit juice 855
Freeze-thaw stability, modified starch 326
–, xanthan gum 331
Freezing, enzyme activity 135
–, fish 631, 631(F), 632(T)
–, fruit 850
–, meat 595
–, vegetable 801
French fries, aroma analysis 350, 351, 352(F)
–, aroma model 357, 359(T)
–, aroma value 356, 359(T)
–, odorant, concentration 356, 359(T)
Fresh cheese 531(T), 532
Freshwater fish 623
Friabilin, wheat 695
Frogdrum 639
Frozen meat, detection 611, 611(F), 612
–, shelf life 595(T), 596, 596(F)
Fructo-oligosaccharide, production 875
Fructofuranose, α-D- 255(T)
Fructofuranose, β -D- 255(T)
Fructofuranosidase, β -D-
–, application 152
Fructopyranose, α-D- 255(T)