2009_Book_FoodChemistry

Index 1019
Fructopyranose, β -D- 255(T)
Fructose 251
–, alkaline degradation 268, 268(T)
–, aqueous solution, viscosity 865(F)
–, cyclization 249
–, enzymatic analysis 139(T)
–, equilibrium mixture 255(T)
–, fruit 818(T)
–, glycemic index 867
–, isomerization 266, 266
–, Maillard reaction 271, 271
–, mutarotation, temperature dependence 866(F)
–, nutritional/physiological property 864(T), 866
–, occurrence 250(T)
–, production 863(T), 878
–, relative sweetness 259(T), 513(T), 863(T)
–, solubility 862(T)
–, specific rotation 258(T)
–, stability 862
–, sweet taste, AH/B/X-model 261
–, –, temperature dependence 866(F)
–, taste threshold value 259(T)
–, temperature dependency, mutarotation equilibrium
259, 260(F)
–, –, sweet taste 259, 259(F)
–, water absorption 866(F)
Fructose, D-
–, production 332
Fructose, L- 878
Fructoselysine 285, 285, 286
Fructosidase, β -
–, enzymatic analysis 138
Fruit 807
–, amine 812, 817(T)
–, analysis 856, 857–859(T)
–, anthocyan, content 829(T)
–, aroma formation 846
–, aroma substance 837
–, ascorbic acid content 842(T)
–, astringent taste 825, 829
–, biotin 842
–, candied 851
–, –, protective coating 324
–, canned 850
–, –, bakery product 851
–, carbohydrate 817, 818(T)
–, carotene, β - 842
–, carotinoid 818, 819(T)
–, catechin, content 829(T)
–, chemical composition 807, 815, 816(T)
–, climacteric stage 843
–, consumption form, overview 808(T)
–, cultivar differentiation 807(F), 809, 816(F)
–, dietary fiber 815(T)
–, dried, chemical composition 850(T)
–, drying 849
–, electropermeabilization 853
–, enzymatic browning 835
–, enzymatic liquefaction 854
–, enzyme 807
–, epicatechin, content 829(T)
–, ester formation 379, 379
–, ethylene, time course 844(F)
–, ethylene production 847, 847(T)
–, extraction 853
–, flavanone 833(T)
–, flavone 833(T), 834
–, flavonol 834(T)
–, free amino acid 809, 816(T)
–, freezing 850
–, heating 849–851
–, lignin 827, 827(F)
–, lipid 818, 818(T)
–, melatonin 813, 817, 817(T)
–, mineral 843, 843(T)
–, organic acid 820, 820(T)
–, pantothenic acid 842
–, pH value 815(T)
–, phenolic compound 822
–, pigment formation 846
–, production data 810(T)
–, promotion of ripening 847
–, protein 807
–, protopectin 845, 845
–, quercetin, content 834
–, retardation of aging 848
–, ripening 843
–, –, phenolcarboxylic acid 826
–, steeping in alcohol 851
–, storage, controlled atmosphere 848, 849(T)
–, –, retardation of aging 848
–, sugar 818(T)
–, sugar alcohol 817
–, sulfurous acid, treatment 849, 850
–, sweetening with sugar 851
–, temperature of phase transition 006(T)
–, triterpenoids 819
–, tryptamine 813, 817, 817(T)
–, vitamin 842
Fruit aroma liqueur 935
Fruit juice 852
–, adulteration 820
–, beverage 856
–, chemical composition 853(T)
–, citric acid/isocitric acid 822(T)
–, clarification 853
–, concentrate, natural radionuclide 470
–, concentration 855
–, consumption 852, 852(T)
–, enzymatic clarification 153
–, freeze concentration 855
–, freezing temperature 855(F)