2009_Book_FoodChemistry

1024 Index
–, ovomucin 551
–, ovomucoid 550
–, phosvitin 554, 554
–, serine 012
Glycosidase, β -
–, improvement of rye flour 152
Glycoside 250(T)
Glycoside, N- 270
–, isomerization 270, 271
–, mutarotation 272
Glycoside, O- 289
–, formation 289
–, hydrolysis 290, 290(T)
–, occurrence 290
–, stereospecific synthesis 289, 289
Glycosylamine 270, 272
Glycyrrhizin 439, 439
Glyoxylic acid 292
GMO 143
–, detection 142(T), 144
GMP 431
–, taste, synergistic effect 431
Goat meat 593
Goat milk, chemical composition 501(T)
–, production data 499(T)
Goiter 427
–, rhodanide 797
–, thiooxazolidone 798
Goitrin 798
Goitrogenic substance, cabbage family 798
–, milk 798
Goose fat 644
–, fatty acid composition 643(T)
Gooseberry, hydroxycinammic acid derivative 824(T)
Gossypol 649
GOT, frozen meat, detection 610, 611(F)
Grain alcohol 933
Gramisterol 231
Granule, egg yolk 553, 553(F)
Grape 815(T)
–, acid content 911, 914(F)
–, aroma formation 211(T)
–, aroma substance 837
–, botrytised 911
–, cultivar differentiation 816(F)
–, methyl anthranilate 837
–, peppery note 921
–, ripening 911, 914(F)
–, rotundone 921
–, sugar content 911, 911(F)
Grape cultivar, German 909(T)
–, –, cultivation 911(T)
–, international 912(T)
–, red wine 910
–, white wine 907
Grape juice, adulteration 858(T)
Grape must 913
–, acid 915
–, aroma substance 916
–, carbohydrate 915
–, chemical composition 914, 914(T)
–, fermentation 916
–, mineral 916
–, phenolic compound 915
–, production 913
–, sulfur treatment 914, 917
–, tannin content 915
Grapefruit 815(T)
–, aroma substance 838
–, bitter taste 819, 832
–, flavanone content 833(T)
–, flavone content 833(T)
–, nootkatone 838
Grashopper ketone 243, 243
Gravy, taste compound 605(T)
Grayanotoxin, honey 889
Green malt 898
Groat 708(T)
–, barley 711
Guaiacol 375(T)
–, formation from ferulic acid 374(F)
Guaiacol, 4-vinyl- 375(T)
Guanidine derivative, sweet taste 440, 440, 440(T)
Guanine 047, 143
Guanosine monophosphate, 5’- 431
Guar flour 311
Guaran gum 308(T), 311, 311
–, viscosity 312(F)
Gulose 251
Gulose, L- 878
Guluronic acid, alginate 303, 303
Gum arabic 307, 308
–, viscosity 308(F), 308(T)
Gum bear 881
Gum candy 881
Gum ghatti 309, 309
Gum tragacanth 310
–, viscosity 310(F)
Gymnema silvestre
–, miraculin 438
Haddock 621
Hake 621
Half life, insecticide 476
Halibut 623
Halphen reaction 650, 664, 664(T)
Ham 598
–, chemical composition 599(T)
Hapten 141
Hard caramel 879, 880(F)
–, chemical composition 880(T)
–, production 880(F)