2009_Book_FoodChemistry

1020 Index
–, haze, PVPP 837
–, membrane filtration 855
–, pasteurization 854
–, polyvinylpyrrolidone 333
–, protein complex 837
–, storage 854
–, treatment 853
–, turbidity 153
Fruit liqour 931
Fruit liquor, benzaldehyde 932
–, chriesiwasser 931
–, hydrogen cyanide 932
Fruit nectar 854
–, chemical composition 853(T)
–, production 854
Fruit paste, production, cellulase 153
Fruit powder 856
Fruit product 849
–, adulteration, detection 857, 857–859(T)
–, deep frozen fruit 850
–, fruit juice 852
–, fruit juice beverage 856
–, fruit juice concentrate 854
–, fruit powder 856
–, fruit pulp 851
–, fruit slurry 851
–, fruit syrup 855
–, jam 851
–, jelly 851
–, marmalade 851
–, nectar 854
–, plum sauce 852
–, sensory evaluation 260, 260(F)
–, sterile can 850
Fruit pulp 851
Fruit ripening, ethylene 847, 848(F)
Fruit sap liqueur 935
Fruit slurry 851
Fruit spirit 932
Fruit sugar (fructose)
–, production 878
Fruit syrup 855
Fruit wax 820
Fruit wine 928, 928(T)
Frying, change in fat 220, 220(T)
–, oil, smoke point 668
Fucose, occurrence 250(T)
Fucosidolactose 295(T)
Fumarase, rate constant 120(T)
Fumaric acid 447, 448
–, synergistic effect with antioxidant 219
Fumosin, mycotoxin 473, 474(T)
Functional food 523, 867
–, definition 867
Fungicide 473
–, chemical structure 477(F)
–, LD 50 480(T)
–, trade name and activity 480(T)
Furan 490
–, formation 490, 491(F)
–, occurrence 490
Furan fatty acid 164, 164, 164(T)
–, enrichment 664
–, oxidation 652(T)
–, photooxidation 198, 199(F), 650, 652(T)
Furaneol, aroma, pineapple 841, 841(T)
–, –, strawberry 841, 841(T)
–, –, tea 955, 955(T)
–, caramel-like odor 277
–, formation 268, 269, 277, 282, 282
–, odor threshold value, effect of odorant 341, 341(T)
–, potato aroma 789(T)
–, swiss cheese 542(T)
–, warmed over flavor 608, 608(T)
Furaneol (see furanone, 4-hydroxy-2,5-dimethyl-
3(2H)-)
Furanone 362(T)
–, hydroxy-2,5-dimethyl, 4-
–, –, quantification 362
Furanone,
–, hydroxy-2,5-dimethyl, 4-
–, –, glycoside 361, 361
Furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-
–, occurrence 362(T)
Furanone, 3-hydroxy-4,5-dimethyl-2(5H)- 361,
362(T)
–, degradation 363
–, occurrence 362(T)
–, sensory property 362(T)
Furanone, 4-hydroxy-2,5-dimethyl-3(2H)- 362
–, aroma quality 340(T)
–, occurrence 363(T)
–, odor threshold value 363(T)
–, sensory property 363(T)
Furanone, 4-hydroxy-5-methyl-
–, occurrence 362, 363(T)
Furanone, 4-methoxy-2,5-dimethyl-3(2H)-
–, occurrence 363(T)
Furanone, 5-ethyl-3-hydroxy-4-methyl-2(5H)-
362(T), 363(F)
–, formation 362, 363(F)
–, sensory property 362(T)
Furanose, conformation 255
Furcellaran 306
Furfural, formation 274
–, odor threshold value 341(T)
Furfurylthiol, 2-
–, coffee aroma 944, 944(T), 945(F), 945, 946(T)
–, –, formation 944
–, formation 364, 365
–, quantitative analysis 356, 358(F), 359(T)
–, release from disulfide 364