2009_Book_FoodChemistry

1026 Index
Hexenal, (Z)-3-
–, aroma, apple 839, 839(T)
–, –, grapefruit 838
–, –, orange 838
–, –, tea, green 955, 955(T)
–, basil 978, 978(T)
–, formation, enzymatic 210(F)
–, linolenic acid, α-
–, –, autoxidation 203(T)
–, olive oil 646(T)
–, parsley 978, 979(T)
–, sensory property 204(T)
–, stability 397(T)
Hexokinase, enzymatic analysis 138
–, mechanism 104, 104
–, rate constant 120(T)
–, reaction 139(T)
–, substrate binding 122
Hexopyranose, energy content 255(T)
Hexopyranose, α-D- 253
Hexopyranose, α-L- 253
Hexopyranose, β -D- 253
Hexopyranose, β -L- 253
Hexose diphosphatase, inhibition 127(T)
Heyns compound 271
Heyns rearrangement 271, 271
High density lipoprotein (HDL) 184
High fructose syrup 877
High-temperature short-time process 134
Hill coefficient 125
Hill equation 124, 124, 125(F)
Histamine, meat 584
Histidine 010
–, acid-base catalysis 113, 114
–, discovery 011
–, fish 626
–, reaction 069
Histidine decarboxylase, mechanism 117, 117(F)
Histidine, 1-methyl-
–, fish 626
Histidino-hydroxylysino-norleucine 582, 582
HLB value, lysolecithin 180
HLB-value 459, 460(F), 460(T)
–, calculation 459, 460, 460(T)
–, lecithin 180
HMF, heating of milk 518, 520(F)
HMF (see Hydroxymethylfurfural)
HMW subunit, baking quality 692, 694(F)
–, disulfide bond 691, 694(F)
–, glutenin 681, 686(F)
–, –, amino acid sequence 687(T)
–, –, type, x- 681, 683(T)
–, –, type, y- 681, 683(T)
–, stretching resistance of wheat dough 692, 694(F)
Hofmeister series 061
Hog fat 643
–, detection 644
–, fatty acid composition 643(T)
Holoenzyme 098(F)
Homobetaine 019(T)
Homocysteine, folate deficiency, marker 416
Homofermentation, glucose 521(F)
Homogenization, milk 514, 518
Homomethionine, biosynthesis 781
Homoserine, biosynthesis 781
Honey 883
–, acid 888
–, aroma substance 889
–, carbohydrate 885, 885–887(T)
–, chemical composition 885, 885–887(T)
–, enzyme 886, 887(T)
–, free amino acid 888, 888(T)
–, gluconic acid 888
–, hydroxymethyl furfural 889, 889(F)
–, ketose 250(T)
–, oligosaccharide 886(T)
–, physical property 885
–, pigment 889
–, processing 884
–, production 884
–, protein 888
–, regional origin 888, 888(F)
–, storage 889
–, toxic constituent 889
–, transglucosylase activity 886
–, type 884
–, utilization 890
–, viscosity 885(T)
–, water activity 004(T)
Honeydew honey 884
Hop 894
–, aroma substance 896, 896(T)
–, bitter substance 895, 896(T)
–, chemical composition 895(T)
–, processing 896
–, production data 895(T)
Hop extract 897
Hop isoextract 897
Hordenine, fruit 813, 815
Horse meat 593
Horseradish, aroma substance 977
Hot beverage 856
Hotrienol 382, 383
–, formation 386, 582
HPLC, amino acid 022
–, lecithin 182(F)
–, lipid 182(F)
–, peptide 044
–, tocopherol 234
–, triacylglycerol 173, 174(F)
HTST 134
HTST sterilization 800