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Index 1021

–, sensory property 364(T)

Furosine 070

–, formation 279, 279, 284, 284

–, indicator, heat treatment 285

–, occurrence 285(T)

Fusariotoxin F 2 474(T)

Fusariotoxin T 2 473, 474(T)

Fusel oil, alcohol production 930

Galactaric acid 262, 262

Galactitol 261

Galacto-oligosaccharide, production 878

Galactose 251

–, enzymatic analysis 139(T)

–, equilibrium mixture 255(T)

–, nutritional/physiological property 864(T), 866

–, occurrence 250(T)

–, production 863(T)

–, relative sweetness 259(T), 863(T)

–, specific rotation 258(T)

–, sweet taste, temperature dependence 866(F)

Galactose dehydrogenase, reaction 139(T)

Galactose sulfate 304, 305(T)

Galactose, α-D-

–, energy content 255(T)

Galactose, β -D-

–, energy content 255(T)

Galactosidase, α-

–, saccharose production 871

Galactosidase, β -D-

–, application 152

Galacturonic acid 262

–, competitive inhibitor 153, 154(F)

–, synthesis 262

Gallic acid 825

–, fruit, content 825(T)

–, occurrence 825(T)

–, wine 920(T)

Galllic acid equivalent (GAE) 962

Gallocatechin, cacao bean 963

Game 593

Ganglioside 181

–, milk 181, 182, 515

Garden bean, hydrocyanic acid 761(T)

–, production data 747(T)

–, proteinase inhibitor, stability 758(T)

–, saponin content 763(T)

Garlic, aroma substance 790

Gas extraction, aroma analysis 348, 348(T)

Gaseous sterilant 453

GC olfactometry 350, 352(F)

Gel, formation, amylose 320(F)

–, –, cellulose ether 329, 329(F)

–, –, polysaccharide 299, 299(F)

–, –, protein 062

–, –, xanthan gum 331

–, heat resistant 303

–, ionic strength 063

–, permeation chromatography, deep fried fat 221,

221(F)

–, thermally reversible 306

–, thermoplastic 063

–, thermoreversible 063

Gel builder 464

Gelatin, candy 881

–, gel formation 583, 583(F)

–, HLB-value 460(T)

–, production, lipase 154

Gelatinization temperature, starch 317(T)

Genetic code 046, 046(F)

Genistein 762

Gentian liquor 932

Gentianose 295(T)

–, specific rotation 258(T)

Gentio-oligosaccharide, production 877

Gentiobiose 263, 295(T)

–, component of crocin 239

–, honey 886(T)

–, specific rotation 258(T)

Gentisic acid 825

Geosmin

–, aroma quality 340(T)

–, odor threshold value 343

Geranial, aroma quality 340(T)

–, sensory property 386(T)

Geraniol 383

–, sensory property 386(T)

Germ, cereal 675(T), 676(F), 676(T)

German degree of hardness, drinking water 986,

987(T)

Gin 932

Ginger, aroma substance 977

–, essential oil, chemical composition 974(T)

–, pungent substance 980(T)

Ginger ale 904

Gingerol 980

Glandular product 595

Glazed fruit 851

Gliadin, amino acid composition 683(T)

–, aminoacylation 082(F)

–, baking quality 692

–, rheological property 695(F)

–, RP-HPLC, wheat cultivar 682(F)

Gliadin, α- 681, 683(T), 685

–, amino acid sequence 689(T)

Gliadin, γ- 681, 683(T), 685

–, amino acid sequence 689(T)

Gliadin, ω1,2- 683(T), 684, 685(T)

Gliadin, ω5- 683(T), 684, 685(T)

Globular protein 053

Globulin, blood plasma 594

–, cereal 676(T), 678(T)

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